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.

Vegan Pumpkin Muffins

Mix-ins can be chocolate chips, raisins, walnuts, pecans, dried cranberries, or a combination.

In a bowl, whisk:

1 1/2 cup whole wheat flour
1/2 cup brown sugar
3/4 tsp baking powder
1/2 tsp baking soda
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 cup mix-in (see above)


In another bowl, whisk

2 tablespoons flaxmeal + 6 tablespoons water
3/4 cup pureed pumpkin
1/2 cup honey, maple syrup, or agave syrup
1/2 cup canola oil

Gently fold the wet ingredients into the dry, using a rubber spatula and a very slow, folding motion.   Do this until the dry ingredients are just moistened.  If you mix too much or too fast, the muffins will not be as moist and tender.

Spoon into 12 paper-lined muffin cups, and bake at 400 for 18-22 minutes, or until toothpick comes dry.

Napa Cabbage and Kale Slaw

Fresh, bright and healthy.  A cleansing appetizer or side dish!

1 head of Napa Cabbage, sliced thinly into shreds
1 bunch of dark green kale, sliced thinly into shreds
1 carrot, grated
1 apple, grated
1/2 cup raisins

Combine the above into a bowl.  In a separate bowl, combine

1/2 tsp of sea salt, or to taste
1/2 tsp ground pepper
2 tablespoons of apple cider vinegar or cane vinegar
1 tablespoon of good quality red wine vinegar
1 tablespoon sugar
1 tablespoon olive oil

Pour dressing over greens, mix well, and let stand in refrigerator for at least 30 minutes before serving.