Vegan Blueberry Banana Muffins

1/3 Cup margarine
1/2 Cup brown sugar
1 Flax egg
1 Tsp vanilla
1/2 Tsp Cinnamon
1/4 Tsp nutmeg
3 Frozen bananas thawed and mashed
1 1/2 Cups flour
1 Tsp baking powder
1 Tsp baking soda
1 Cup frozen blueberries

Combine ingredients bake for approximately 25 minutes at 350 in parchment muffin cups.

Giant Strawberry Cinnamon Muffins

Mmmm better than I thought they would be! I bought the wrong size cups (x-large) but I just had to eat more which was okay...

Ingredients:

2/3 Cup brown sugar

1/3 Cup butter

2 Eggs

1 Tsp vanilla

1/2 Tsp cinnamon

1/8 Tsp nutmeg

2 Cups flour

1/2 Tsp baking soda

1/2 Cup 1% milk

1 1/2 Cups diced fresh strawberries 

Directions:
Combine butter and sugar then add vanilla, eggs, spices. Then add dry ingredients, milk and strawberries. Bake for approximately 30 minutes at 350 in parchment cups. Makes 6 giant muffins (or make 12 regular).

Spaghetti Squash Fajita Bowl

A good dish that's simple and satisfying.

Ingredients:

1 Spaghetti Squash

1 Small yellow onion sliced

1 Orange pepper sliced

1 1/2 cups sliced mushrooms

1/3 Cup corn

1/2 Can black beans

Shredded cheese

Avocado

Salsa

Fajita seasoning

Directions:
Bake whole squash with two knife holes in it at 375 for 50 minutes, flip halfway through. In a frying pan sauté onion, pepper, mushrooms in fajita seasoning and add black beans and corn. Shred half of spaghetti squash in a bowl, add sautéed vegetables, salsa, avocado pieces and top with shredded cheese. You're welcome!

Curried Coconut Cauliflower Soup

Today I was motivated to experiment!

Ingredients:
1 Yellow onion diced
1 Large clove of garlic minced
1 Carrot diced
1 Celery diced
2 Inches ginger grated
1 Head of cauliflower chopped
1 Large potato diced
6 Cups of vegetable stock
1 Can premium organic coconut milk
2 Tbsp curry powder
1 1/2 Tsp cumin
1 Tsp turmeric
Salt in Pepper

Directions: Sauté onions until translucent then add garlic, carrot, celery and ginger. Add stock and other ingredients cook until vegetables are soft and then add coconut milk. Serve as is or blend!

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)