Food

Pumpkin/Acorn Squash Muffins

Servings:

6 large muffins or 12 mini-muffins

Dry Mix Ingredients:

1/2 cup Sweet Rice Flour

1/2 cup Arrow Root Flour

1/2 cup Sorghum Flour

1/4 cup Potato Flour

 1 teaspoon baking powder

1/2 teaspoon baking soda

 1/8 teaspoon of salt

Mix dry ingredients together in a bowl

Wet Mix Ingredients:

1 cup finely grated acorn squash or 1 cup pumpkin puree 

1/2 cup unsweetened coconut milk

1/2 cup of date paste (soak 1//2 cup of pitted dates in 1/4 cup of water till soft and then puree)

1/2 cup Palm Sugar

2 tablespoons of grape-seed oil or coconut oil

1 tablespoon vanilla

1 tablespoon allspice

1/4 teaspoon ginger

Flax gel (1 Tbsp ground flax seed mixed with 3Tbps of water or Substitute for 1 egg if you are not vegan)

 Combine wet mix ingredients in a separate bowl from the dry ingredients and mix well

Directions:

Preheat oven to 350 degrees.  Insert muffin liners in muffin pan or oil the muffin pan.  Slowly add dry ingredients to wet ingredients and mix well. Fill each section of the

 muffin pan with muffin mix.  Place pan in oven and bake for 20 minutes or until muffins rise.  This recipe makes 6 large muffins or 12 mini-muffins. 

ENJOY!

Lemon Ginger Asparagus with Roasted Rosemary Potatoes

I have a lot of delicious plant based recipes to share with you.  I am a vegan cook and you will enjoy my flavorful, quick, and easy meals. Also you will notice that my recipes are not measured to a science because I let my palate guide the way.  Therefore I will only list the ingredients that I used so that your palate can guide your way. 

Ingredients:

Asparagus

Potatoes

Red Bell Pepper

Red Onion

Garlic Cloves (minced)

Fresh Ginger Root (minced)

Fresh lemon 

Olive Oil

Earth Balance

Braggs Liquid Aminos

Sea Salt

Pepper

Dried Rosemary

Dried Sage

Dried Thyme

Directions:
Chop up potatoes, red onion, red bell pepper, and mince as many garlic cloves as you like.  Spread all od the chopped and minced ingredients on a baking sheet.  Coat with olive oil and sprinkle on sea salt, pepper, rosemary, sage, and thyme.  Place baking sheet in an oven preheated to 350 degrees. Let potatoes bake until they are crispy on the outside and tender on the inside. In a small bowl mix together some earth balance, lemon, minced ginger and garlic, and some Braggs liquid aminos (be sure to let your palate guide you or taste it along the way).  Start sauteing the asparagus in olive oil and then pour in the earth balance mixture and cook until the asparagus turns a bright green color.  Remove asparagus from saute pan and plate with roasted potatoes.  Enjoy!