Pecan Pie Muffins
1 cup brown sugar, Packed
½ cup Flour, Unbleached
1 cup pecans, chopped
⅔ cup margarine, dairy-free, softened
¼ cup applesauce
¼ cup silken tofu, whipped
¼ cup soy milk
Heat your oven 350 F.
If you have a regular muffin pan, feel free to spray with cooking spray. I use silicone muffin pans and find I don’t need to grease them, but you can if you think it helps.
In a medium bowl, stir together brown sugar and flour. In a separate bowl, beat the margarine, applesauce, whipped tofu and soy milk until smooth.
Stir the soy milk mixture into the dry ingredients, add pecans and stir until just combined. Spoon the batter into the prepared muffin pan until each cup is about 2/3 full.
Bake for 20 to 25 minutes. Cool on wire racks. Enjoy!
Kale chips rock!!! They are just like chips. I put a good bit of kosher on them to make them kind of salty like fries/chips. They really were like thin potato chips!
- Preheat oven to about 375*
- Use about 1 OXO salad spinner’s worth of kale (which was a stuffed grocery store veggie bag). Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.
- Drizzle with about 2 tsp of olive oil
- Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.
- Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.
Carrot Ginger Soup
1 lb carrots, peeled and chopped
Heat the olive oil over medium high heat.
Add the minced shallot and saute until tender, about five minutes.
Add the ginger and saute for another three-four minutes.
Add the chopped carrots, broth, coriander and salt and bring to a boil.
Reduce heat to simmer and cook for 10-15 minutes until carrots are tender.
Carefully transfer to a blender and puree. Serve with thinly sliced green onions on top.
Sage Brussel Sprouts
1 lb brussel sprouts
5 cloves of garlic
Earth Balance vegan butter
1 tablespoon ground sage
bowl of water
- Cut off stems, remove any yellow leaves, cut in half and soak in a bowl of water.
- Let brussel sprouts soak while you chop 5 cloves of garlic.
- Melt two tablespoons of vegan butter on medium-low. Once melted add chopped
garlic. Let cook for 45 seconds.
- Drain water from brussel sprouts and add to pan. Turn as many as possible to the cut
side. Let cook for a few minutes until lightly browned.
- Start to saute the brussel sprouts and add sage. Mix up and cover for two minutes.
Add more butter if necessary and possibly a little bit of water to help them steam.
- Add more sage to taste and cook until brussel sprouts are bright green but notovercooked.
1/4 cup macadamia nuts
4 4-ounce halibut fillets (1-inch thick)
Salt and pepper, to taste
1 tablespoons coconut oil
3 tablespoons honey
- Chop nuts, spread on a cookie sheet, and toast in the oven or in a toaster on 350 degrees until golden brown, about 5-7 minutes. Check every minute or two and stir or spin tray around to toast evenly.
- Rinse fish and sprinkle with salt and pepper.
- Heat oil in a skillet.
- Cook one side of fillet over medium heat for 4 minutes.
- Flip each fillet and cook for 3 minutes on the other side.
- While fish is in the pan, spread a layer of honey on each fillet and add a layer of nuts on top.
- Flip over and cook for 2 minutes and add honey and nuts to the top side.
- Flip again and cook 2 minutes.
- Halibut is cooked when the meat is no longer translucent.
- Remove from heat and serve.
Spicy Spaghetti Squash
1 spaghetti squash, cut in half and seeds scraped out
2 tbsp of extra virgin olive oil 4 cloves of garlic, minced
1 tsp red pepper flakes fresh herbs (I used chives since I had them on hand but basil would be delicious here)
salt and pepper to taste
Pre-heat the oven to 400 degrees. Take the squash halves and rub just a little bit of olive oil inside each half, season with a bit of salt and pepper. Place each half skin side up on a baking tray. Place in the oven once it’s at 400 degrees. Set your timer to 45 minutes. It should be done by then, but check it with a fork to make sure the squash is very tender. If it isn’t, leave it in for another 10 minutes.
Remove from the oven and allow it to cool slightly, be careful as the skin will be very hot. I usually take a dish cloth and wrap it around the outside of the skin to hold it. Once you have the squash in hand, take a fork and start to pull the strands of squash away from the skin into a mixing bowl.
Place the olive oil in a skillet, adding the garlic and red pepper flakes. Heat together on medium high heat until the garlic is just starting to turn brown, about 1 minute.
Pour the olive oil mixture over the squash and stir it in, Then add your chopped fresh herbs. Mix again.
Thanksgiving Ice Cream
Finally, a seasonal soy-free, gluten-free, dairy-free, guilt-free “ice cream”
- 1 frozen banana* (per person)
- 1 carrot
- 1/2 tsp cinnamon**
- 1/8 tsp nutmeg**
- 1/2-1 tbsp almond butter (optional)
- Less than a splash of almond milk to help blend (optional)
*Before you freeze the bananas, peel them and cut into fourths. Freeze for at least a day (more days is better) before using in this recipe.
**Alternatively, pumpkin pie spice can be used instead of the cinnamon and nutmeg – measurements are approximate, so adjust to your taste
Directions: Put frozen banana into food processor and blend until it reaches the consistency of ice cream. You may need to stop occasionally to scrape down the sides. Add the remaining ingredients and blend until smooth. Add more spices to taste. Sprinkle spices on top of “ice cream” to finish it off. Serve and enjoy!