Fresh Lemon Vegan Cupcakes

"If you didn't tell me, I never would have guessed they were vegan" says one taster!

Ingredients:
1/4 Cup fresh lemon juice
Zest of 1 lemon
1/3 Cup vegan butter
1/2 Cup berry sugar (or white)
1/2 Tsp baking soda
1/2 Tsp baking powder
1 Tsp pure vanilla extract
1 1/2 Cups flour
1 Cup almond milk

Lemon Glaze:
2 Cups icing sugar
1/3 Cup vegan butter
1 Tbsp fresh lemon
1/2 Tsp lemon zest

Directions:
Mix vegan butter and sugar together. Add lemon juice and vanilla. Add dry ingredients then mix in almond milk. Bake at 350 for 20 minutes or until done. Cool and add glaze. (glaze makes enough for a double batch of cupcakes).

Vegan Pumpkin Craisin Bread

I've made pumpkin bread a few times now so I should really add it to the blog and this time I added Craisins (dried cranberries). Makes two loaves!

Ingredients:
3/4 Cup vegan butter
1 Cup brown sugar
1 Tsp vanilla
1 Tsp cinnamon
1 Tsp nutmeg
1/2 Tsp ground ginger
1 15oz Pure Pumpkin Puree
1 Tsp baking soda
1/2 Tsp baking powder
2 Cups all purpose flour
3/4 Cup craisins

Directions:
Combine wet ingredients then dry ingredients. Divide into two loaf dishes and bake at 350 for around 60 minutes.

Mushroom Kale Marinara

Oh yes my friends!

Ingredients:
2 x 26 oz Crushed tomatoes
1/8 Tsp Red pepper flakes
1 Tbsp Brown sugar
1+ Tbsp Italian seasoning blend
1/2 Large red onion diced
2 Cloves of garlic minced
1 Bunch of kale chopped
1 1/2 Cups of diced mushrooms

Directions:
Saute onion in olive oil, salt and pepper then add garlic. Combine the rest of the ingredients and simmer until sauce thickens. Final step is to blend!

I served mine on edamame noodles.

Pumpkin Spice Pancakes with Apple Cinnamon Sauce

Weekend Fall breakfast delight!

Pancake Ingredients:
3 Tbsp brown sugar
1 Tsp vanilla
1 Tbsp vegan butter/margarine
1 Flax egg
1/3 Cup pumpkin puree
1/4 Tsp cinnamon
1/4 Tsp nutmeg
1 Cup flour
1 Tsp baking powder
1/2 Tsp baking soda
1 Cup almond milk

Apple Cinnamon Sauce:
Peal and chop apples (Gala)
Liberally sprinkle cinnamon over top and add a little bit of water
Boil until soft, mixing occasionally and mash

Directions:
Combine sugar and "butter" then add wet and dry ingredients. Cook on a hot greased pan. Serve topped with Apple Cinnamon Sauce and Maple Syrup.

Strawberry Rhubarb Supreme Vegan Muffins

Supreme pretty much sums it up.

Ingredients:
2 Cups all purpose flour
1/2 Cup quick oats
1/2 Cup brown sugar
1 Flax egg
1/2 Cup margerine
1/4 Tsp cinnamon
1/4 Tsp nutmeg
1 Tsp vanilla extract
1 1/2 Tsp baking powder
1 Tsp baking soda
1 Cup diced rhubarb
1 Cup diced strawberries
1 Defrosted banana
1 Cup almond milk

Combine dry ingredients to wet and bake in muffin cups for 22-27 minutes at 350 degrees.

Ginger-Miso Tofu Stirfry with Soba Noodles

My first time making tofu was a success! A couple tricks learned via youtube and here you go!

Ingredients:
Firm tofu
Onion
Garlic
Kale
Carrots
Celery
Mushrooms
Yellow pepper
Green Beans

Sauce:
1 Cup of water with veg stock
1/4 Cup soya sauce
1 Tbsp miso paste
1 Tsp Sriracha
2 inches of grated ginger

Directions:
Press out the moisture in the tofu, cut into small cups and pat dry again. Pan-fry in a pan until all edges are lightly golden then set aside. Sauté diced onion then add garlic and create the sauce in the pan. Add the rest of the ingredients and cook until tender. Top on cooked buckwheat soba noodles and add some extra starry sauce for deliciousness!

Vegan Banana-Carrot-Apple Muffins

Eat well friends.

You could always substitute for dairy products if you aren't vegan, or use GF flour if you're that!

Ingredients:
3 Defrosted frozen bananas mashed
3 Carrots grated
1 Apple peeled and grated
1/4 Cup margerine (becel olive oil)
2 Flax eggs (google it)
1/3 Cup brown sugar
1 Tsp vanilla
1/2 Tsp cinnamon
1/4 Tsp nutmeg
2 Cups flour
1/2 Tsp baking soda
1/2 Cup original almond milk

Directions:
I mix margarine and brown sugar, then add in flax eggs, vanilla, spices then bananas, carrots and apple. Next I add the dry ingredients then finish by mixing in the almond milk. Bake for 20-22 minutes at 350 in muffin cups.