I adapted this from the minimalist baker’s recipe.http://minimalistbaker.com/vegan-pumpkin-apple-muffins/ My recipe is oil free and I do not cook the apples because I’m lazy and it tastes great without the extra effort (I tried it both ways and I promise it’s still wonderful). These muffins are super moist and very healthy except for the sugar, but hey, you’ve got to have a little pleasure.
1 cup flour (I used white whole wheat)
½ cup oat flour
1/3 cup old fashioned oats + extra for topping
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp cinnamon + more for apples
16 oz. organic pumpkin puree Continue reading “Vegan Pumpkin Apple Muffins”
This is a new and improved recipe from a couple of years ago. It’s very easy and absolutely delicious. As always, use all organic ingredients if possible. It makes a huge impact on your health over time.
1 large or 2 medium butternut squash
1 box or can of organic pumpkin puree (not pie filling)
2 medium onions
4 cups of vegetable broth
½ cup of cashews soaked for a couple of hours if possible, but not completely necessary Continue reading “Fall Bliss Butternut Squash Soup”
This is a pretty tasty alternative to traditional spinach dip that is loaded with fat from mayonnaise and sour cream. It also avoids additives such as MSG from Knorr vegetable soup mix that is usually mixed in to spinach dip for flavor. Continue reading “World’s Best Vegan Spinach Dip”
This recipe has three ingredients: spaghetti squash, bottled organic BBQ sauce and a bun. It is a healthy meal that is perfect for a school/work night. You can pop the squash in the oven and tend to things around the house while it cooks.
Preheat the oven to 375. Cut a spaghetti squash in half length-wise and scoop the seeds out.
Roast the squash halves in the oven for about 40 minutes or until it is tender. I like to squish the skin with an oven mitt and if the middle pushes out into “spaghetti strips” you know it’s ready. Continue reading “Easy Vegan BBQ Sandwich”
This is my new favorite recipe. You can eat it over a baked potato, shredded zucchini, tortilla chips or just in a bowl. Use organic ingredients if you can.
2 cups par-cooked lentils
3 cloves minced garlic
½ of a large onion
½ cup diced bell pepper
½ cup diced red, yellow or orange pepper
½ of a zucchini diced
1 carrot diced
8 oz. package of mushrooms chopped
1 jalapeno diced (omit if you don’t like spicy food)
1 can of diced roasted tomatoes with green chiles
1 jar of diced tomatoes
2 TBS tomato paste Continue reading “Vegan Lentil Chili”
What is the best way to get the most nutrients? Recently a follower asked me this question on behalf of his friend who is going through chemotherapy. She is also diabetic. He contacted me because his friend’s doctor told her to drink Glucerna. He remembered reading on my blog that it is full of GMOs, contains fructose which has been shown to cause insulin resistance and weight gain. Moreover, only 2% of the ingredients are vitamins and minerals, which is supposed to be the point of the nutritional drink. I recommended that she juice. Unfortunately, she does not have a juicer or blender and cannot purchase one at this time. What to do?
If you are trying to give nutrients to someone who may not be able to eat, here are two good nutritional drink options. They are pricey compared to Glucerna or Ensure, but they have actual nutrients and raw food in them. You can mix these with water, no blender needed. They run about $30 for 30 servings.
You can find these products at grocery stores, Whole Foods, or the Vitacost or Amazon websites. Continue reading “How to Get the Most Nutrients”
The Reuben sandwich, you either love it or hate it. I loved it in my former meat-eating life. Here is my vegan take on it.
Two to four slices of toasted bread, this will make enough for two sandwiches (I use Ezekiel bread)
whole grain mustard
half a container of sliced mushrooms (4 oz)
1/3 of a zucchini, sliced and cut into quarters
a few slices of onion Continue reading “Vegan Reuben Sandwich”