Blog change!!

Hi! Since I had the recent experience of not remembering a recipe that Aidan requested, I decided I needed to get back to documenting.  

I will continue to post recipes that focus on plants and whole foods, but will be adding in meat and dairy recipes as well, and might as well throw some desserts in there too.  Hope you will try some and leave your feedback!

Whole wheat flax waffles

1 1/2 cups whole wheat flour
1/4 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1tbs brown sugar
Mix the above into a bowl.

Into another bowl mix:
1 egg
1 tbs flaxmeal
2 tbs water
1 1/4 cups milk or almond milk
1/4 cup oil
2 heaping tbs Greek yogurt

Combine the two and mix slowly.  Pour into waffle iron and enjoy with heated maple syrup.

Gluten-free Vegan Banana Muffins

Honestly, they are good, despite the title!  Try it!

In one bowl, whisk together
2 cups barley flour
1 cup corn meal
1 1/2 tbs baking powder
1/2 tsp salt


In another bowl, whisk

3 tbs flaxmeal
9 tbs water
1 cup sugar
Whisk in 1/4 cup coconut oil (or other oil)
Then add 6 over-ripe mashed bananas


Add the banana mixture to the dry ingredients, mixing slowly and gently, until just moistened.

Spoon into muffin cups (3/4 way full) and bake at 350 for 20 minutes or until browned and toothpick comes clean.

Makes 30 muffins.

Cranberry Walnut Granola

A much simpler granola recipe!

Preheat oven to 325 degrees.

Mix the following in a large bowl:

4 cups oats
1 cup chopped walnuts
1 cup walnuts pulsed in blender to create crumbs
1 cup slivered almonds

In a sauce pan, combine:

1/2 cup honey or agave syrup (vegan)
1/4 cup maple syrup
2 tsp vanilla
3/4 tsp cinnamon
1/2 tsp salt
1/3 cup canola oil

Warm over medium-low heat until combined and warm.

Pour half of the syrup mixture over the oats and nuts and mix well.

Spread oats on an ungreased cookie sheet and place in oven for 15 minutes.  Remove from oven, pour remaining syrup over, and bake for another 15-20 minutes, or until golden brown.

Let cool in pan and then remove with a metal spatula.  Add 1 1/2 cups dried cranberries, and store in an air-tight container or ziplock bag.

Vegan Banana Bread

Try it as written, if you can, it is so tasty.   Brewer's Yeast can be found in the health food section of the supermarket.  It adds an indescribable nutty flavor, as well as some B vitamins.

Pre-heat oven to 350.


Cream together

1/2 cup Earth Balance or non-hydrogenated margarine
1 cup sugar

Then, whip with a fork until combined:

2 TBS flaxmeal
6 TBS water

Add the flaxmeal mixture to the creamed sugar mixture until well beaten, then add

2 tsp vanilla

In a separate bowl, mash 3 over-ripe bananas

and combine with 1/2 cup of Almond or Soy milk.

In a 3rd bowl, combine:

1 cup whole wheat flour
1 cup all purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
2 TBS Brewer's Yeast

Using a spoon, combine the banana mixture with the sugar mixture.  Then slowly, gently, mix the flour mixture with the banana mixture until just combined.  Please don't over-mix, or mix too quickly!

Pour into 4 mini-loaf pans and bake for 25 minutes, or one loaf pan for 50 minutes, or until toothpick comes clean.

Vegan Black Bean Burgers

2 red peppers
1 green pepper
1 jalapeno (or not, depending upon your taste)
2 tbs flaxmeal
1/3 cup water

1 tsp cumin
1 tsp salt
1/4 tsp pepper
1 tsp garlic powder

3 cups cooked black beans

Puree the above in a blender or food processor using pulses, reserving 1 cup of beans.

Pour the mixture into a bowl, and add the whole beans and:

2 cups fresh bread crumbs, or 1 cup dried (Panko is a good choice)

Form into patties, and place on a baking sheet coated with cooking spray.  Cook at 350 for 15 minutes, then flip burgers over and cook another 10 minutes.

Asian Yum-Butternut Squash Soup

A creamy vegan butternut squash soup, with Thai-inspired flavors.  Thanks to Madison's Yum-Butter company for their Asian Jazz Yum Butter.


1 large butternut squash, peeled and cubed
1 large onion, chopped
3 pears, chopped
3 carrots, chopped
1 tbs earth balance or olive oil
2 tablespoons Yum-Butter Asian Jazz peanut butter 
4 cups vegetable stock and 4 cups water
1 tsp kosher salt
freshly ground pepper
1/2 tsp cayenne pepper
1 tsp Sweet curry powder
1/2 tsp cinnamon
1 tbs agave syrup
1 can coconut milk


In a large pot, sautee onion and carrots with earth balance until softened.  Add butternut squash and sautee for 5 minutes.  Then add remaining ingredients except coconut milk and cook, covered, for 15 minutes or until butternut squash is soft.

Puree with immersion blender and add coconut milk.  Serves 12.