Muffins!

You can use any fruit you want for this recipe from How It All Vegan. I used blueberries and half a can of cranberry sauce. It's straightforward and doesn't take that much time. What an excellent way to start a Sunday morning.

2 cups flour
1/2 tsp salt
3 tsp baking powder
1/2 cup sweetener
egg replacer equal to 2 eggs (either the powerded stuff, one banana or about half cup applesauce)
1/4 cup oil
3/4 soy milk
1 tsp vinegar
1 1/2 cups fresh or frozen fruit

Preheat oven to 350f. In a large bowl, stir together the flour, salt and baking powder. Add everything else. Stir until "just mixed." Scoop into lightly oiled muffin tins and bake for 35-45 minutes. Makes 6 muffins.

Baked Mexico

1/2 onion, chopped
2 zucchinis, chopped
12 oz. (one pack) soy crumbles
small can of tomato paste (6 oz. I think)
two handfuls of chopped scallions
dashes of salt, pepper, Valentina hot sauce, oregano, cumin
one recipe of "cheese" sauce (one recipe here but many variations are floating around the web)
Around six tortillas

Saute onions, zucchini. Stir in soy crumbles and tomato sauce. Throw in spices. Layer tortillas in baking pan. Spread all the good stuff on the tortillas. Top with cheese sauce and scallions.
Bake for thirty minutes at 350.

Cheesy Collards

Been stumped about what to do with all the greens I've been getting from our co-op farm. They can be very overpowering, but this recipe I found on vegweb is incredible. The collard greens came out fantastic. They were the star of the meal and I savored every last bit of leftovers.