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!

Sweet 'n Spicy Tempeh Luau

Easy, cheap, nutritious and delicious!

Ingredients:

1 orange

1 can pineapple

1 bag frozen stir fry vegetables (no sauce)

1 bag frozen broccoli 

1 package of tempeh (I used lightlife w/flax)

1 tbs franks hot sauce

tamari

1 1/2 c coconut milk

1 1/2 c quinoa
3 tbs bbq sauce
stir fry sauce
red pepper flakes
chili powder
curry powder

On the morning of this creation being made marinate your tempeh. Add 1/4 of the can of pineapple, 1tbs Frank's red hot sauce, 3 tbs BBQ sauce, 2 tbs tamari, 1 tbs stirfry sauce, red pepper flakes, chilli powder and 1tbs olive oil into a food processor and blend until smooth. Cut tempeh into small pieces. Put it all together and shake shake shake. Put in the refrigerator

This meal only takes about 30 minutes to make and is easy as it gets.

• Vegetables- Put the stir fry frozen vegetables and broccoli into a large sauce pan. Add the rest of the pineapple, 4 tbs tamari, 2 tbs stir fry sauce, curry, chilli and red pepper flakes. Cover pot and set stovetop to medium. 
• Quinoa- 1 1/2 c of coconut milk and 1c of water into a saucepan. Put on stove and cook on high. Once mixture boils turn to medium and add quinoa. Let quinoa cook at this temperature until quinoa soaks in water and you can't see any liquid loosely on top. Set stove to low/warm and allow quinoa time to soak in the rest of the liquid.
• Tempeh- Put marinated tempeh into frying pan. Add about 1tbs of olive oil, and squeeze an orange over the whole pan. Saute over medium heat. Cook till lightly browned 

Combine everything and serve. tah-dah!

Garbage Plate- Veganized

Okay, I already know what you're going to say... yes it looks disgusting but oh my word is it good. If you are unfamiliar with the garbage plate terminology here's a basic definition: add a bunch of things together (usually on top of one another and enough grease to kill a small child) and is served in Rochester. I've never had it because I've been vegetarian basically since I've had my license and vegan for any Rochester/ Syracuse trips.

How I made this ugly duckling was easy: throw everything into a frying pan and fry. I put 1/2 a bag of organic hashbrowns (preshredded), 1 c of leftover Tofurkey/gravy from the potluck, 1/2 c of pumpkin stew, 1/4 c nutritional yeast, pressed garlic and olive oil. This is more for people who know what they like and just want a good idea of a quick and easy meal. 

So American Vegan Buffalo Wing HotPockets

Ingredients:

1 Roll of Croissant dough (THAT SHIT BETTER BE VEGAN!)

1 small red potato

1/4 c red onion

1/4 c pineapple

1/4 c cucumber

daiya mozzarella cheese

tomato sauce

curry

chili powder

hot pepper flakes

franks red hot sauce

olive oil

earth balance butter

1 boca chik'n patty

preheat the oven to 425 and bake the boca patty for 10 minutes. While that's baking cut up and place the potato, onion, pineapple and cucumber into a frying pan. Stirfry with olive oil, pepper flakes, curry and chili powder. While this simmers open and unwrap Croissant dough. FLOUR THE SURFACE YOU ARE ABOUT TO WORK ON, Unroll and mesh together four  croissant rolls into one (making two separate hot pockets). Cover in pasta sauce.

At this point your boca patty should be done. Take out, preheat oven to 375 and set  the Boca patty to the side, and allow pan time to cool. Take stirfry out of pan and place onto dough/sauce. Sprinkle with Daiya cheese (remember, diaya is greasy. with this cheese less in more. If you use Follow Your Heart brand you can use more.. however, be skimpy with the Daiya). Cut up Boca patty into small pieces. Sautee with Franks; Earth Balance butter until browned. Place on top of vegetables. Sprinkle a little more Daiya cheese on the very top. Roll top over and close rolls. 

(see, I didn't flour my surface beforehand, so I had what looks
to be runny dough. let me tell you, it was a pain in the arse
 to place this onto the cookie sheet... hence the caps. USE FLOUR!

Spray your cookie sheet and bake for 10 minutes. take out and allow time to cool

Easy blueberry banana pancakes

Easy like a Sunday Morning

Ingredients:
2 c of Bisquick Heart Health
1 ripe banana
1 1/4 c almond milk
2 tsp cinnamon
1 tsp vanilla
1 tsp nutmeg
1 c frozen blueberries

I always start off by placing a nonstick pan on the stove, preheating the pan to a little above medium heat level. Peel and mash the banana. Add Bisquick, almond milk, cinnamon, vanilla, nutmeg and blueberries. Mix well by hand.

Scoop batter onto pre-sprayed nonstick pan (I usually do 3 heaping bigspoonfulls). Wait till pancakes bubble and rise before flipping. Allow other side to brown. Serve with vegan butter and maple syrup.

Easy, cheap and delicious!