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.

Santa Fe Stuffing

Saw a package of bagged cornbread stuffing that happened to be vegan. On the back a recipe for Santa Fe Chicken Stuffing called out to me. I altered it and possibly improved it.



1 cup soy milk
1 cup corn
Small can of chopped green chiles
bag of Pepperidge Farm Cornbread Stuffing (or if you're feeling spry, 14 oz of your own homemade stuff)
1 avocado, chopped
1 cup mushrooms, chopped
2 cups veggie broth

1. Stir everything together. Put in casserole dish.

2. Bake at 350 degrees F for 25 minutes.

3. Top with salsa or gravy.

4. Yummers.

Chopped Challenge-Fried Beets, Mushrooms, Pineapple Tomato Sauce, Tofu

Been watching a lot of Food Network's Chopped where the cooks have to take a basket of mystery ingredients and incorporate them all into one dish. I often have Julie take items out of our fridge and present them to me Chopped style, out of a basket, the cameras running.
This Chopped challenge: Fried beets (leftover, my friend Wendy made them, yum!), white button mushrooms, Pineapple tomato sauce (from Banyan foods) and the old standby, firm tofu.

I made a salad of the fried beets, red cabbage and bell pepper tossed with a quick vinaigrette. I battered in the tofu shake and bake style with flour, hot sauce, salt and chopped cilantro. The pineapple sauce is very sweet so I cut it with some soy sauce, garlic and sauteed mushrooms. Cooked the tofu in the sauce and lay it to bed on some rice with the salad encircling all of it. Very excellent.

African Peanut and Sweet Potato Stew

Been playing around with some Vegan Planet recipes. Some are too dependent on processed food (veggie burger crumbles everywhere!) and some do not have enough flavor. This is one of the best in the book. Had some friends over and they gobbled it up. Simple, hearty, different.
A fellow vegan also blogged this and posted the recipe here.

Peanut Butter Chocolate Pie

Had a few dessert disasters in the last few weeks. Nothing more disheartening then pulling out a flaccid cake or concrete cookies when you're ready for some sweets. This pie is easy and delish.

Store bought chocolate pie crust (surprisingly lots of these are vegan)
1/4 cup margarine
1/4 cup root beer
2 big spoonfuls of peanut butter
1/2 cup soy milk
1/4 cup of sugar
1 tsp. vanilla
1/2 cup melted baker's chocolate

Blend everything together until smooth, dump into pie shell, put in the freezer for a few hours. Pull it out of the freezer about fifteen minutes before you're ready to eat it.