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.

Colourful Asian Inspired Quinoa Salad

This salad tastes as good as it looks! So bright and pretty.

Ingredients:
1 Cup dried quinoa
1/4 Head red cabbage
2 Kale leafs
1 Cup edamame
1 Yellow pepper
1/4 Cup green onions
1 Celery stalk
1 Carrot small chunks
1 Cup diced cucumber

Dressing:
1 Tbsp fine grated ginger
2 Tbsp olive oil
1 Tbsp soya sauce
1 Tsp sesame oil
1 Tbsp rice vinegar
1 Tbsp Siracha sauce
1 Tsp maple syrup
Half lemon juiced (or lime)

Garnishing with sesame seeds would be perfection! This makes a BIG bowl.

Sweet and Tangy BBQ Pizza (V)

You know when you create food in your head and then finally have to make it?

Ingredients:
Homemade pizza dough (re: Mary's First Pizza recipe)
BBQ Sauce (store bought - cheat!)
Fresh pineapple chunks
Mushrooms
Yellow pepper diced
Half a large red onion soaked in balsamic vinegar

Directions:
Put as much of everything that you want on the pizza and bake until done! (25-30 minutes).

Enjoy!

Salad Rolls w/ Spicy Peanut Sauce

You could stuff it with anything pretty much...

Ingredients:
Rice paper
Vermicelli
Green onions
Cucumber
Carrots

Peanut sauce:
Peanut butter
Soya sauce
Sriracha
Maple syrup
Hot water (to thin)

Directions: Cut to textures you like, I thinly sliced the fresh veg, cooked the noodles and rolled in rice paper. So easy! Just a little assembly line. The sauce (for one serving) was probably a tbsp peanut butter, 1 tsp soya sauce, 1/2 tsp maple syrup, tsp Sriracha squeeze some fresh lemon and a little hot water to thin. Taste and go (could add fresh grated ginger too...)