Blueberry Muffins

Dry:
1 1/2 cup all purpose flour
1 cup oat bran
1 tsp baking soda
1/4 tsp salt

Wet ingredients:
1 cup soymilk
4 tsp apple cider vinegar (combine and let curdle)
1 large egg
1/2 cup unsweetened applesauce
2 TBS sugar
1 TB canola oil
1 tsp vanilla extract
Zest of one orange

2 cups fresh blueberries

Combine wet and dry ingredients separately then combine together. Add blueberries. Bake at 350 for 20 min.

Vegan Curried Tofu Salad

1 package firm tofu
2 tsp curry powder
3/4 cup Veganaise
1/4 cup Major Grey Chutney
6 stalks of celery, finely chopped
1/4 head of cabbage, finely chopped
1 bunch of scallions, chopped
1/4- 1/2 cup raisins
1/4- 1/2 cup salted cashews, chopped

Press the tofu in Tofu Express until water expelled (Approx 30 min). Chop into one inch cubes.  Toss cubed tofu in a bowl with curry powder and a pinch of salt until coated. Bake at 450 degrees on silicone mat or parchment paper for 15 min, turning once, until browned. Let tofu cool. Add tofu, celery, cabbage, scallions, raisins and cashews together into a bowl.  Mix veganaise and chutney together in a separate bowl until combined. Mix in the dressing.  Best after left in fridge for a while for flavors to combine. Can serve in a lettuce wrap or tortilla or over a bed of lettuce or eaten straight from the bowl.

Curry Lentil Soup with Apples

2 small onions, diced
1 potato, cubed
1 sweet potato, cubed
2 small zucchini, cubed
1 1/2 c green lentils, rinsed
10 c water with 5 veggie bullion
2 TB curry powder
1 apple, peeled and cubed
3/4 c coconut milk

Saute onions, potatoes, sweet potato and zucchini briefly. Add lentils, water, bullion and curry powder and simmer for 40 min. Add cubed apple when done cooking and let sit 5 min. Add coconut milk. Serve with naan.  Can try to add carrot, celery and ginger.

Lemon Sugar Cookies

1 stick (1/2 cup) salted butter
1 cup sugar
1 egg
1 teaspoon vanilla extract
1 tablespoon lemon juice
1-2 tablespoons lemon zest (the more the better!)
1 1/2 cups flour
1/2 teaspoon baking powder
1/8 tsp baking soda

Preheat oven to 350
Cream butter and sugar well, until fluffy and light (about 4 min).  Add eggs, vanilla, lemon juice and lemon zest.
Stir in flour, baking powder, baking soda and mix until just combined.
Scoop with mini scoop onto parchment paper or silicone mat.
Bake 9-10 min.  Remove to rack to cool, sprinkle immediately with granulated sugar.

Modified from Melissa Stadler, Modern Honey

Chickpea balls

3 cloves garlic
1/4 purple onion
2 cans chickpeas, drained
2 handfuls spinach (can also use cilantro or parsley if available)
drizzle of olive oil
water enough to make a dough

mix up in cuisinart.

Three slices bread and 6 breton crackers - whirl in cuisinart to make a bread crumb.

Roll little balls in crumbs and place on parchment on a cookie sheet. Bake at 400 for 15 min each side.

Serve with hummus, lettuce cups, flatbread and sauce:
Tahini, ras el hanout, lemon juice and water to thin.  With a side of roasted cauliflower.

Vegan Lemon Muffins

Modified From the Minimalist Baker

2 flax eggs
1 cup applesauce
1/3 cup lemon juice
1 TB lemon zest
1/4 melted coconut oil
1/4 cup almond milk or soy milk
1/4 cup maple syrup
1/3 cup sugar
1/2 tsp salt
2 tsp baking soda
1 TB poppy seeds
1/2 cup rolled oats
1/2 cup whole wheat pastry flour
1 cup all purpose flour

Bake at 375 20 minutes. Can add raspberries. Can glaze with lemon juice and powdered sugar.

https://minimalistbaker.com/vegan-meyer-lemon-poppy-seed-muffins/

Vegan Vanilla Cupcakes and Lemon frosting

1 TB apple cider vinegar
1  1/2 cup almond milk
2 cups all purpose flour
1 1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
2  teaspoons vanilla extract

Heat oven to 350. Grease muffin tins. Combine apple cider vinegar and almond milk, allow to curdle. Combine flour, sugar, baking powder, baking soda, salt together. Combine almond milk and coconut oil and vanilla extract, then combine with dry mixture. Cook 16 min. Cool on wire rack, can refrigerate overnight before frosting.

Frosting:

1 stick vegan butter (Earth balance), room temp
1 cup powdered sugar
1-2 TB soy milk
lemon zest