Bev's Recipe Collection

These vegan muffins are super moist and delicious. We love them!

Ingredients:

1 3/4 cups whole wheat flour
1 heaping Tbs ground flax seed
1 Tbs baking powder
3/4 tsp salt
1 large ripe banana, mashed
2 Tbs lemon juice
1/2 tsp lemon extract (or 1 tsp lemon zest)
1/4 tsp vanilla extract
3 Tbs unsweetened flaked coconut
1/2 cup coconut oil, melted
1/2 cup vanilla almond milk
1/2 cup sucanat (or brown sugar)
1 cup blueberries (fresh or frozen)

Sprinkle on top:
ground flax seed
unsweetened flaked coconut
sucanat

Directions:

Whisk together the flour, flaxseed, baking powder, and salt. In a separate bowl, blend the mashed banana, lemon juice, lemon extract, vanilla, and coconut. In a saucepan, stir together the melted coconut oil, almond milk, and sucanat and heat until warm (not hot). Add the coconut oil liquids to the banana mixture and blend. Mix in the flour mixture. Stir in the blueberries. Line 12 muffin cups with muffin liners. Divide the batter evenly into the muffins cups. Sprinkle the tops with ground flaxseed, coconut, and sucanat if desired. Bake at 375 degrees for 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Serve warm or cooled.

Makes 12 muffins

Adapted from Healthy.Happy.Life.

Muffins:

• 1 stick butter, softened
• 1/2 cup applesauce
• 1/2 cup buttermilk
• 3/4 cup honey granules (or sugar)
• 1 Tbs vanilla
• 2 eggs
• 2 1/2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• pinch of nutmeg

Cream the butter, applesauce, buttermilk, honey granules, vanilla and eggs. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Line 16 muffins cups with paper liners. Pour the batter evenly into the cups.

Streusel:

• 3/4 cup chopped pecans
• 1 Tbs whole wheat flour
• 2 Tbs sucanat (or brown sugar)
• 1 Tbs cinnamon
• 1 Tbs butter, melted

Stir together the streusel ingredients. Top the muffins with the streusel and press it gently into the batter. Bake at 400 degrees for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean and edges are golden. Let cool for a few minutes before removing the muffins from the muffin tins. Serve warm (slathered with butter), or cooled. Either way they’re delicious!

Makes 16 muffins

From Blog of Joy

This is one of my favorite meals!

Ingredients:

• 1 small onion, chopped
• 1 red bell pepper, thinly sliced
• 1/2 orange bell pepper, thinly sliced
• 2 (15 oz) cans black beans, drained and rinsed
• 1 (15 oz) can organic sweet corn, drained and rinsed
• 1/4 cup olive oil
• 2 Tbs lemon juice
• 1 Tbs Cajun Seasoning
• 3 cloves minced garlic
• 1/2 tsp salt
• 1/4 tsp pepper

Serve with:

• Whole Wheat Tortillas (or gluten-free tortillas)
• Butternut Squash Hummus
• spinach
• 2 tomatoes, thinly slices
• Additional toppings: salsa, sour cream, and slices of avocado.

Directions:

1. Heat a few tablespoons of olive oil in a large skillet over medium heat.
2. Add the chopped onion, and saute until the onion is tender.
3. Add the sliced peppers, and saute until the peppers are beginning to get tender (this will take several minutes).
4. Add the remaining ingredients and continue to cook until heated through.

To Serve:

Spread Butternut Squash Hummus in the center of each tortilla and top with a handful of spinach. Next layer on the beans, tomatoes, and additional topping as desired. Enjoy!

From Blog of Joy

Butternut squash adds a sweet twist to this classic Mediterranean dip.

Ingredients:

• 1 cup pureed cooked butternut squash*
• 1 (15 oz) can chickpeas, drained and rinsed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 Tbs tahini (optional)
• 1 tsp Cajun Seasoning
• 1/4 tsp salt
• 2 cloves minced garlic

Directions:

Combine all ingredients in a food processor and blend until smooth. Serve fresh or refrigerate. If the hummus gets dry, you can drizzle olive oil over the hummus to moisten it. Serve with bread (preferably pita bread or flat bread).

Makes about 2 1/2 cups of hummus

*Here is a helpful tutorial on how to peel, cut, and cook butternut squash. (I like to drizzle olive oil over the chopped squash and sprinkle it with salt and pepper and mix it with my hands before cooking.) The cooked squash can easily be pureed in a food processor. You will only need a small amount of it for this recipe, so feel free to experiment with the rest of the squash or serve it as a side dish.

From Blog of Joy

• 1 large sweet onion, chopped
• 3 T coconut oil
• 3 ribs celery, finely chopped
• 1 1/2 T ground cumin
• 3 cloves garlic, minced
• 16 oz. frozen spinach (If possible, thaw overnight)
• 2 C hot water (to thaw the spinach)
• 3 (15 oz.) cans diced tomatoes
• 2 (15 oz.) cans black beans, drained and rinsed
• 1 C quinoa, rinsed
• 4 large carrots, grated (2 1/4 C)
• 8 oz. pepper jack cheese, shredded or sliced
• 6 large red bell peppers, cut in chunks

Heat oil in a large pot over medium heat. Add onion and celery; cook 5 minutes or until soft. Add cumin and garlic; cook 1 minute. Stir in spinach, hot water, tomatoes, black beans, quinoa, and carrots. Cover and bring to a boil. Reduce heat to medium-low and simmer 20 minutes, or until quinoa is tender. Place pepper slices in the bottom of two 13×9 pans. Spoon quinoa mixture over peppers. Bake at 350 for 20 minutes. Layer with cheese and bake an additional 10 minutes.

Adapted from vegetariantimes.com

2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
zest of 1 lemon* (about 1 Tbs)
juice of 1 lemon (about 1/4 cup)
1/2 cup buttermilk
1/2 cup honey granules (or sugar)
1/3 cup coconut oil, melted
1/2 tsp lemon extract (or 2 more tsp of lemon zest)
2 eggs

Whisk together the flour, baking powder, and salt. In a separate bowl, combine the lemon zest, lemon juice, buttermilk, honey granules, coconut oil, lemon extract, and eggs; beat well. Blend in the flour mixture until combined. Place muffin liners in 10 muffin cups, and pour the batter evenly into the cups. Bake at 400 degrees for 20 minutes, or until muffins are golden and a toothpick inserted in the center comes out clean. Cool a few minute before removing from tin. Serve warm (these taste incredible warm), or cool on wire racks.

*You can get the zest from the lemon by scraping it against a cheese grater. But make sure that you do this before juicing the lemon!

This is Joy’s recipe

8 cups rolled oats
1/2 cup almonds, chopped in half
1/2 cup pecans, broken into quarters
1/2 tsp salt
4 t cinnamon
1/2 cup coconut oil
1 cup honey

In a small skillet over medium-low heat, warm the coconut oil, honey, and spices. Pour over the oats in a large bowl and mix well. Stir in the nuts. Spread the granola evenly on baking sheets lined with parchment paper. Bake at 330 degrees, stirring every 5 minutes until golden brown (15 minutes total). Be careful not to over-bake; it will crisp as it cools. Store in an airtight container.

1/2 cup olive oil
3 tablespoons apple cider vinegar
2 tablespoons water
1/4 cup honey
1/4 cup mustard (Dijon or other)
1/2 teaspoon dried basil
1 teaspoon salt
dash of black pepper

Combine all ingredients in a bowl and whisk until well-mixed. Or, place ingredients into dressing bottle/jar, seal with a tight-fitting lid, and shake to combine. Serve with your favorite lettuce greens, or use as a dipping sauce for chicken.

Makes about 1 1/2 cups

From www.tammysrecipes.com

Ingredients:

• 1/2 cup virgin coconut oil
• 1/4 cup raw almond butter (or nut butter of choice)
• 1/2 cup cocoa powder (or raw cacao powder)
• 1/2 cup pure maple syrup (or agave nectar)
• 1 tablespoon pure vanilla extract
• pinch fine grain sea salt, to taste
• 3/4 cup raw walnuts, roughly chopped

 Directions:

1. With electric beaters, beat together the coconut oil and almond butter.
2. Sift in the cocoa powder and beat again until combined.
3. Pour in the maple syrup, vanilla, and salt and beat until smooth (this will take a few minutes).
4. Stir in the walnuts.
5. Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. I took another handful of walnuts, broke them up, and sprinkled over the top of the fudge for extra crunch and good looks.
6. Freeze uncovered for about 1 hour, or until solid. Slice into small squares and eat! Store in freezer.

makes 24 small squares

From www.ohsheglows.com

This flavorful nut butter combines almonds, pecans, and walnuts. It’s great served with apples or topped with jelly on a slice of bread.

Ingredients:

• 1 cup almonds
• 1/2 cup pecans
• 1/2 cup walnuts
• 1/2 tsp salt, or to taste

Directions:

1. Place the nuts on a tray and toast at 350 degrees for 5 minutes. Let cool for a few minutes.
2. Place the nuts in a food processor and blend until it becomes butter (5-6 minutes), scraping down the sides as necessary.
3. Add salt to taste and blend.
4. Refrigerate or store at room temperature.

makes 1 cup of nut butter

From www.blogofjoy.com