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Wednesday, June 29, 2016

Best Ever Vegan Morning Muffins

I am always looking for something quick and easy to take to work for breakfast on the days I have to be there really early. These muffins are a great for that. They are easy to make too. Yea there are a lot of ingredients but they are so worth it.

Here is what you will need:
Wet Ingredients:
2 tbsp ground flax
6 tbsp warm water
1 cup of unsweetened applesauce
1 tbsp freshly grated ginger
3/4 cup organic sugar
1/4 cup oil of your choice (I use extra virgin olive oil)
1 1/2 tsp vanilla extract
1 cup grated carrots
1/2 cup grated zucchini

Dry Ingredients:
2 cups organic flour of your choice
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp salt
1 cup chopped walnuts (optional)

Preheat your oven to 350 degrees.

Combine the flax and water and let it sit for about five minutes. The flax will absorb the water and this will act as the egg. And it's great for your heart too.

Next, combine all of the wet ingredients and set aside.

Combine all of the dry ingredients except for the walnuts.

Add about a third of the dry mix to the wet mix and stir only til combined. Repeat until everything is combined. Add the walnuts and mix till combined.

You can use any kind of muffin pan you like for baking. If you do not use liners, just be sure to oil you pan lightly. Fill your prepared pan about 2/3 full. You should get about 8 muffins in a regular size pan. Bake for about 15 - 20 minutes. The time depends on your oven and how full your pan is. The muffins will be done when an inserted toothpick comes out clean.

These are really great with morning tea or coffee.

Tuesday, June 21, 2016

Vegan Frijoles Rancheros

When I decided to try and make this dish, I really did not think it would turn out that great. Man was I surprised at how well it did. It is even better the next day.

Here is what you will need. 
1 pkg of smoky tempeh "Fakin' Bacon"
3 cups of pinto beans
1 medium onion chopped
2 - 3 cloves of fresh chopped garlic
2 cans of chopped tomato
1/2 cup fresh chopped cilantro
1 tbsp of extra virgin oil

Cook up the tempeh as directed on the package. Once cooked, remove from the pan and set aside. Once cooled, chop. 

To the same pan, add the olive oil and saute the onion. Once translucent starting to brown, add the garlic. DO NOT BURN THE GARLIC!!! 

After about minute, add the tomato and tempeh. Mix it up. Add the cilantro and mix it up again. Salt to taste. It's that easy and so delicious.

Tuesday, June 14, 2016

Zucchini Pasta & Tomatoes

This is probably one of the easiest dishes to make. And it's completely guilt free. It's also a great summer time dish. Absolutely no cooking required. 

Here are some of the fabulous benefits of zucchini.

Here is what you will need.
Zucchini - the amount depends on how small or big your zucchini is. In the video, I used four small ones
2 chopped tomatoes
1 tbsp extra virgin olive oil
Salt and pepper to taste. 

You will also need a julienne tool or a spiralizer. I prefer the julienne tool. Makes the pasta shorter for easier eating and they are much cheaper and smaller for storage. Just google it. #juliennetool

Just julienne your zucchini, mix everything. You can eat it right away but it's best if you let it sit for about half an hour. Enjoy!!!

Sunday, June 5, 2016

Black Bean Salad with Quinoa

This is a recipe I created and I absolutely love. My daughter loves it too. It's light and satisfying and great for lunch or dinner.  It is also perfect for the warmer months because if you are like me, then you prefer cooler meals when it's hot out. And this is a big batch so it will last a couple of days if it's just for you.

Black Bean & Quinoa (pronounced keen-wah) Salad

3 cups of cooked quinoa
2 cups black beans (if you use canned, be sure to rinse them well)
1 chopped bell pepper (use red and orange)
2 medium sized diced tomatoes
1 cup of organic corn
2 or 3 chopped green onion OR 1 small white onion chopped
the zest and juice of one lime
1/3 cup cilantro chopped
1 or 2 minced garlic cloves depending on how much you like garlic
organic tortilla chips1 small avocado chopped
You can add any other vegetables you like too.

If you have never cooked quinoa before, don't worry, it's really easy. One cup raw makes about three cups cooked. Measure one cup and rinse is really well. This is important because there is a bitter residue that grows naturally on quinoa. Once rinsed, add to a medium stock pot or whatever you have with a lid and three cups of water or vegetable stock if you have it. Bring to a boil, reduce heat to low, cover and let simmer for about 15 to 20 minutes.

Once your quinoa is finished, just mix everything and enjoy.