banana spinach muffins

banana spinach muffins

makes 24 muffins

INGREDIENTS:

↟ 4 cups of oats

↟ 4 tsp baking powder

↟ 1 tsp baking soda

↟ 1 tsp salt

↟ 2 tsp cinnamon

↟ ¼-½ cup sugar (optional)

↟ 4 very ripe bananas

↟ 3-4 cups spinach

↟ ½ cup applesauce

↟ 1 cup almond milk

↟ 4 “eggs” (chia eggs or ener-g eggs. you can also add omit the eggs and add an extra ¼ cup or applesauce instead.)

DIRECTIONS:

preheat oven to 375°. you can oil each muffin pan well with coconut oil or use muffin papers. put oats in blender and blend until they resemble flour. add the oat flour to large mixing bowl and mix in the other dry ingredients. add almond milk to blender, followed by the bananas, spinach, applesauce, and eggs to blender and blend until smooth. add wet ingredients to dry ingredients and stir until combined. fill each well in muffin tin with a ¼ cup of muffin mixture. bake for 20-25 minutes, or until knife/toothpick comes out clean

Advertisements

vegan garlic herb potato wedges

vegan garlic herb potato wedges

serves  3-4

INGREDIENTS:

↟ 8-10 small red potatoes, cut into wedges (about 1lb)

↟ 4 cloves of garlic, finely minced

↟ 1 tbsp italian herb blend

↟ 1-2 tsp salt

↟ 1 tsp pepper

↟ 1 tsp paprika

↟ 1 tbsp olive oil

DIRECTIONS:

preheat oven to 375°. rinse and scrub potatoes and then cut them into wedges. add potatoes and all the other ingredients to a large and toss with clean hands until potatoes are coated. transfer to rimmed baking sheet and bake for 20 minutes, then flip potatoes and a bake for another 15-20 minutes. enjoy!

vegan garlic cashew sauce

vegan garlic cashew sauce

makes approximately 2 cups

this is so good with pasta! one of my favorite things to eat. it’s also great as a dipping sauce. 

INGREDIENTS:

↠ 1 cup of cashews, soaked in water for several hours

↟ 4 cloves of garlic, finely minced

↟ 1- 1½ cups water

↟ 1 tbls safflower oil or olive oil

↟ salt and pepper to taste

DIRECTIONS:

drain the cashews and discard the water they were soaked in. add all ingredients to blender and blend until smooth. enjoy!

vegan popcorn cauliflower with garlic cashew sauce

vegan popcorn cauliflower with garlic cashew sauce

serves 4-6

INGREDIENTS:

↟ 1 head of cauliflower, cut into bite size pieces

BATTER:

↟ 1 cup water

↟ 1 cup flour

↟ 1 tsp salt

↟ 1 tsp pepper

↟ 1 tsp paprika

BREADING:

↟ 1 ¾ cups vegan breadcrumbs

↟ ¼ flour

↟ 1 tsp salt

↟ 1 tsp pepper

↟ 1 tsp paprika

INSTRUCTIONS:

preheat oven to 350°. mix breading ingredients together and set aside. mix batter ingredients together and dip pieces of cauliflower into the mixture and then roll them in the breading mixture and place on a baking sheet. make sure you get the excess batter off each piece of cauliflower before coating it in the breading mixture. bake for 12-15 minutes and flip over and bake for an additional 12-15 minutes. serve with my garlic cashew sauce. enjoy!

vegan chicken noodle soup

vegan chicken noodles soup

serves 4

INGREDIENTS:

↟ 1 medium onion, finely chopped
↟ 2 cloves of garlic, finely minced
↟ 2 cups water
↟ 6 cups vegetable broth
↟ 12oz vegan chicken tenders
↟ 2 cup frozen diced carrots
↟ 2 cups whole grain rotini pasta
↟ 3 tbls light olive oil
↟ 1 tsp oregano
↟ salt
↟ pepper

INSTRUCTIONS:

add oil and chopped onion to medium pot and cook on medium/low until onion is caramelized, about 30 minutes. add garlic and sauté for a few minutes. add water and broth to pan and turn heat up to medium/high but do not boil. add chicken tenders and carrots and cook for a few minutes. add pasta and cook until tender. add oregano and salt and pepper to taste. enjoy!

vegan chicken fried rice 

vegan chicken fried rice

serves 4

INGREDIENTS:

↟ 1 medium onion, finely chopped
↟ 1 clove of garlic, finely minced
↟ 5-6 cups of cooked brown rice
↟ 12oz vegan chicken tenders
↟ 1 12oz package of frozen diced carrots, cooked
↟ 4 tbls olive oil
↟ ½ cup soy sauce substitute
↟ 1 tsp salt
↟ 1 tsp pepper

INSTRUCTIONS:

add 2 tbls of oil and diced onion to medium pan and cook on medium/low until onion is caramelized, about 30 minutes. add garlic and sauté for a few minutes. turn off heat and set pan aside. add remaining oil and chicken tenders to another medium pan and sauté until brown and crispy. add the chicken, rice, cooked carrots, and soy sauce substitute to the caramelized onions and stir until everything is incorporated. salt and pepper to taste. enjoy!