Strawberry Fields Forever Muffins

Ingredients:
    Muffins:
    3/4 cup flour
    3/4 cup whole wheat flour
    2 teaspoons baking powder
    3/4 cup sugar (1/2 cup stevia)    
    1/2 teaspoon salt
    1/3 cup nondairy milk (I use soy)
    1/3 cup vegetable oil
    3 tablespoons applesauce
    1 cup fresh strawberries, chopped
    1 tsp vanilla extract
    1 tsp cinnamon
    1/4 c almonds
    Topping:
    1/4 cup sugar 
    1/8 cup flour
    2 tablespoons vegan butter
    1 teaspoon cinnamon

Directions:

1. Preheat oven to 350 degrees F and grease a large muffin pan. Combine flours, baking powder, sugar, cinnamon, vanilla extract, almonds and salt in a large bowl.
2. Make a well in the center and add the milk, oil, and applesauce. Fold in the strawberries.
3. For the topping, combine all ingredients and melt in microwave for 15 seconds. 
4. Fill prepared tin 3/4 full. Drop a spoonful of topping on each muffin. Bake for 35 minutes.

Chickpea Chicken Free Salad

Ingredients:
    1 (15-ounce) can chickpeas, crushed with fork
    1 cup romaine lettuce, finely chopped
    1 white or 1/2 red onion, diced
    1 (4-ounce) bunch basil, minced
    1 roasted red bell pepper, diced
    1/2 empire apple, diced
    1/2 tomato, diced
    1/4 green bell pepper, diced
    1 green onion, diced
    3 to 4 tablespoons plain apple sauce
    2 tablespoons lemon juice
    1 tablespoon olive oil
    1 tablespoon yellow mustard
    1/4 c nutritional yeast

Directions:
1. In a bowl, combine chickpeas, lettuce, white onion, basil, red bell pepper, apple, tomato, bell pepper, and green onion; mix thoroughly.
2. Add the apple sauce, lemon juice, olive oil, and mustard; mix until everything is combined. If mixture is too dry, add more applesauce, lemon juice, or olive oil until it does. 

Vegan Buffalo Wing Macaroni Hates Cheese

1 box elbow macaroni
2 cloves garlic
1 large onion
2 cups nutritional yeast
1 cup soy milk
4 tablespoons margarine
4 tablespoons tomato sauce
1 teaspoon wet mustard
2 pinch chopped basil
1 teaspoon salt
1/2 teaspoon pepper
olive oil
Frank's red hotsauce
pinch of flour
Vegan Chik'n (lightlife chick'n strips)
1 bag frozen broccoli 
2 roma tomatos
1/2 bag Daiya cheddar cheese
bread crumbs


Preheat oven to 425 degrees.


Throw the elbow macaroni into boiling water, following directions on the box. 


Place fake chicken, Frank's red hot (enough to cover strips and leave some extra), 2tbs of margarine, a tbs of olive oil in a frying pan. Let strips fry up, if the are in larger strips start cutting them into smaller pieces with a spatula. once strips have started cooking thoroughly, add a pinch of flour to absorb extra oil/hot sauce. Heat on low from this point on or on off once strips start to brown.

Dice the onion and garlic. Lightly cover the bottom of a small pot with oil or a tablespoon or two of margarine and fry the diced onion and garlic at medium-low until onion is transparent. At this point, pour the nutritional yeast and soymilk into the pot. Add the rest of the ingredients, somewhat in the order listed above, while mixing the contents on low heat. Continue heating the sauce for a couple minutes, stirring every so often. The macaroni should be done, so strain it. Pour sauce over macaroni. Let sauce and pasta marinate for a few minutes. Add buffalo strips and 1/4 a bag of Daiya cheese. Mix.

Place this mixture into a Pyrex dish. Garnish with sliced roma tomatoes, 1/4 bag of Daiya cheese, bread crumbs and Frank's red hot. Bake for 15 minutes. Serve and enjoy because this is amazing!