BANANA MUFFIN 

These are incredibly moist muffins and are very simple to make. Once they have cooled completely, place them in an air tight container and by the next day, the paper liner will easily peel off.

DRY INGREDIENTS

1/4    cup white sugar

1/4    cup brown sugar

1       tsp baking soda

1       tsp, heaping  baking powder

1/2    tsp salt

1/2    tsp cinnamon

1 1/2 cup all purpose flour

WET INGREDIENTS

4      large bananas, mashed ( or 5 if they are small)

1     flax egg ( 1 Tblsp flax mixed with 3 Tblsp hot water and allowed to sit for about

       15  minutes)

1/3  cup water

METHOD

1. Preheat oven to 350 F.

2.  Prepare muffin pan by placing a  paper liner in each individual section. 

3.  Combine wet and dry ingredients in separate bowls. 

4. Combine wet ingredients with the dry ingredients and mix.

5.  Divide evenly between the muffin liners.

6. Place in preheated oven and bake for 20-23 minutes or until the a toothpick placed

    in the center of a muffin comes out clean. 

7. Remove from the oven and place on a cooling rack. I immediately remove the 

    individual muffins from the pan and place on  cooling rack being careful not to 

    burn yourself. 

8. Store in an air tight container. The next day the paper liner will easily peel off. 

9. Enjoy!

TIP 

If your bananas are very large you may have extra batter and the recipe will yield extra muffins. The bake time on these extra muffins, may be less than the first batch as you are cooking fewer muffins.

CARROT CAKE ZUCCHINI MUFFINS

What a treat these easy to make muffins are. Easy to make and delicious!

Wet ingredients

1             Flax egg  (1 Tblsp flax mixed with 3 Tblsp hot water and allowed to sit for

               minutes)

100 ml   Unsweetened applesauce, ( I used one single serve mini container,

              or just a little less than a 1/2 cup) 

1/4 cup  Water 

2 tsp      Vanilla

DRY INGREDIENTS

1/2 cup   Brown sugar

1/3 cup   White sugar

2 tsp       Cinnamon

1 cup      All purpose flour

1/2 tsp    Baking soda

1 tsp       Baking powder

1/2 tsp    Salt

OTHER INGREDIENTS

1  cup       Shredded carrots

1 cup        Shredded zucchini ( drained and excess water squeezed out) I use frozen

                 and drain  in a colander

1/2 cup     Nuts of choice, I use walnuts

METHOD

1. Preheat oven to 350 F. 

2. Line a 12 cup muffin tin with paper liners.

3. Measure wet ingredients into a bowl and stir.

4. Measure dry ingredients into a separate bowl and stir to combine.

5. Combine wet and dry ingredients.

6. Add carrots and zucchini and combine.

7. Stir in nuts of choice.

8. Bake in preheated oven for approximately 20 minutes until a toothpick inserted into      the center comes out clean.

9. Place individual muffins on a cooling rack. Once cool store in a air tight

    container.

10. Enjoy!

TIP

Paper liners should easily peel off the next day.

PUMPKIN MUFFINS

Pumpkin Muffins

    

This is an easy muffin to make with no added fat, but lots of flavour.  Homemade roasted pumpkin will give you the best flavour, just make sure that it is well drained.

INGREDIENTS

DRY INGREDIENTS

1 3/4 Cup whole wheat flour

3 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1/2 tsp ginger. ground

1/8 tsp cloves

1 cup sugar

DRY INGREDIENTS

3/4 cup water or aquafaba

1 1/2 cup pumpkin puree

METHOD

1.  Preheat oven to 350 F

2.  Line a 12 cup  muffin tin with paper liners.

3.  Measure dry ingredients into a bowl and mix.

4.  Measure wet ingredients into a measuring cup and combine.

5.  Combine wet and dry ingredients.

6.  Divide evenly amongst muffin cups.

7.  Bake 25-27 minutes.

8.  Remove from pan and cool on rack.

9. Once these have been cooled and stored in an air tight container for a little while, the paper liner will       peel off easily.

10.  Enjoy!

Rice Blend

Rice Blend

A few months ago I bought a package of different rices that had been mixed together and sold at one of the big box stores. It was ridiculously expensive, but I must admit it tasted fantastic. So when I looked at the ingredient list, I realized that I had all of the individual ingredients in my own pantry. After experimenting, this is the blend that I came up with.

Ingredients

2 cups brown basmati rice
1/2 cup black rice
1/2 cup wild rice
1/2 cup red rice

Cooking Ingredients

6 Tablespoons mushroom seasoning, optional , but adds a lot of flavour.                               

6 cups water

Directions

Mix all of the ingredients together in a pot and bring to a boil.

Reduce heat, cover  and simmer for 50 minutes.

Enjoy!

Carrot Dogs

Carrot Dogs

This tastes surprisingly like an actual meat hot dog, or at least as I remember they taste. I usually start these the day before so they have lots of time to sit in the marinade.

Ingredients

8-12 long thinner carrots, peeled but left whole with top and tail removed
water for boiling

Marinade

1 tsp garlic powder
1/2 tsp vegetable stock powder
2 Tablespoons liquid smoke
3 Tablespoons maple syrup
1/4 cup red or white wine vinegar
1/4 cup soy sauce

1. Boil the carrots in the water until just soft. Do not overcook.

2. Mix all the ingredients for the marinade in a small bowl and transfer to a large ziplock bag.

3. When carrots have finished cooking and have cooled, add them to the bag.

4. Let carrots marinate overnight. In the morning turn the bag over and continue to marinate until ready to cook.

5. Grill on the BBQ or cook in the oven with the marinade.

Enjoy!

Tip

I serve mine with all the fixings, including cooked onions, mustard, relish, ketchup, onions, sauerkraut,  and leftover cheese sauce

Lasagna

Lasagna

This is an adaptation of Chef AJ's disappearing Lasagna recipe. This recipe takes a quite a bit of effort so give yourself lots of time to prepare. This makes 2 - 9x13 inch pans.

Ingredients

Mushroom Layer

2 lbs fresh mushrooms, sliced
2 garlic cloves, minced
1/4 cup soy sauce
1 large onion

Bean / Potato  Layer

2- 19 oz can navy beans, rinsed and drained
1 cup cooked white potato , diced
3 Tablespoons white miso
1/2 cup nutritional yeast
2 Tablespoons lemon juice
1/8 teaspoons red pepper flakes
1/2 cup water, or more to bring the mixture to a thick consistency

Additional Ingredients

2 lbs frozen chopped spinach, defrosted and squeezed dry
1-2 cups frozen corn, defrosted
1-2 boxes no boil oven ready lasagna noodles
4 jars favourite pasta sauce. I use tomato and basil lite by Ragu
nutritional yeast for sprinkling on top of lasagna

Directions

Mushroom Layer

Add mushrooms, garlic and onion to the pan and cook until all the liquid has disappeared and the onion is well cooked.

Add soy sauce and continue cooking until the liquid has evaporated.

Set aside.

Potato Bean Layer 

Add all the ingredients to a food processor and mix until it is creamy and smooth.

Set aside.

To Assemble

Pour 1-2 cups of pasta sauce in bottom of each of the 9x13 pans.

Cover with a layer of noodles.

Top noodles with a layer of the potato / bean mixture. This should use up all the the mixture.

Top with spinach.

Add mushrooms on top of the spinach.

Divide half of the corn between the two pans.

Top with a layer of noodles.

Add a layer of sauce.

Add a layer of corn. This should use up the remaining corn.

Top with noodles.

Add a layer of sauce.

Sprinkle with nutritional yeast.

Bake in a preheated 350F  oven  for 60 minutes. Let rest for 15 minutes before serving.

Enjoy!

Inka Shake

Inka Shake

Inka is a powder that is made from roasted barley. Usually I drink it hot mixed with water to replace coffee. Recently I saw a internet post for a coffee shake. I immediately thought I could make a healthy version using Inka and a banana. It turned out so well, that my daughter likes to take it to work to sip on during the day.

Ingredients

1 1/2 cups unsweetened soy milk, I use Silk Brand
7 ice cubes
pinch stevia
1 tsp vanilla
1 small banana
1/4 cup dates
pinch cinnamon
2 Tablespoons Inka powder

Directions

Place all ingredients into a high speed blender and process until smooth and creamy.

Enjoy!