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.

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.