Basic Fall Salad

Simple and satisfying salad for your weekday or weekend!

Ingredients:
Yam cubed and roasted in Italian seasoning
Red onion sliced and soaked in balsamic vinegar
Tomato diced
Cucumber diced
Red pepper diced
Mixed greens

Dressing:
1/2 Lemon juice
1 Tbsp dijon mustard
1/3 Cup balsamic dressing
1/3 Cup olive oil

Vegan Strawberry Rhubarb Banana Cake

A twist on an old classic! 'Tis the season for some sweet and tart goods.

Ingredients:
1/2 Cup brown sugar
3/4 Cup vegan butter
2 Flax eggs
1 Tsp vanilla
1/4 Tsp cinnamon
1/4 Tsp nutmeg
3 Frozen mashed bananas
2 Cups flower
2 Tsps baking powder
3/4 Cup diced rhubarb
1/4 Cup diced strawberry

Bake in a rectangle cake dish at 350 for 22-27 minutes.

Vegan Lentil Spaghetti Sauce

This is quick and so delicious!

Ingredients:
1/2 Large red onion diced
2 Cloves of garlic minced
2 Medium carrots diced
3 Stalks of celery diced
1 Red pepper diced
2 Cups of mushrooms sliced
1 Family size marinara sauce (cheat!)
2 Tbsp Italian seasoning
1 Cup dried green lentils (cooked separately)

Leafy Thai Soba Noodle Salad

A quick salad cheat meal-prep!

Ingredients:
Power greens (arugula, baby kale, red lettuce)
Edamame
Green Peas
Julienned yellow pepper
Julienned carrots
Slivered celery
Julienned cucumber
Cooked buckwheat soba noodles
Avocado

Cheat dressing: Newmans thai peanut dressing

Gnocchi with Chunky Spinach Marinara Sauce

15 minute prep and simmer! So comforting and delicious.

Ingredients:
1 Medium red onion diced
1 Large garlic clove
1 Medium red pepper
1/2 Cup diced mushrooms
2-3 Cups of fresh spinach
1 28 oz Crushed tomatoes
1 Tbsp Italian seasoning blend
1/8 Tsp red pepper flakes
Salt and pepper
1 Package of Gnocchi

Directions:
Saute diced onion in olive oil until softened with salt and pepper, add red pepper and mushrooms then garlic and spinach. Add in can of crushed tomatoes, seasoning and simmer for 10-15 minutes. Serve on cooked Gnocchi. Enjoy!

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.