Nutty Banana Muffins

1 cup flour

1 cup instant oatmeal

4 ripe bananas, mashed

4 tablespoons honey

2 tablespoons peanut butter

2 teaspoons baking soda

2 tablespoons flax seeds

Combine all ingredients. Scoop batter into muffin pan. Bake at 350 for 20 minutes. Makes 12 muffins.

Healthy Harvest Mini Scones

Makes about 16 mini scones

Scones:

3 cups flour

2 teaspoons baking soda

3 teaspoons Truvia

3 tablespoons agave syrup

1 tablespoon pumpkin pie spice

1/2 cup pureed sweet potatoes

1/2 pureed carrots

1 egg

3 tablespoons Earth Balance

Combine all ingredients and mix to form a stiff dough. If dough is too sticky to handle, add a little more flour. Form dough into a ball. Roll out to 1 inch thick. Cut dough into 2 inch squares, then in half diagonally to form triangles. Place triangles on baking sheet and bake at 400 for about 15 minutes (scones should be slightly brown on top). Let cool then drizzle with icing (recipe below)

Icing:

1 cup powdered sugar

1 1/2 teaspoons pumpkin pie spice

enough milk to make icing a drizzling consistency

ENJOY! :)

Vivacious Vegan Chili

I know it's summer, but it's currently in the 50's here in the Pacific Northwest. Is there ever a bad time for chili, anyway?

Ingredients:

1/2 a bag each of black beans, small white beans and kidney beans

1/2 a bag of meatless crumbles (I like Quorn, they're soy free!)

2 cans diced tomatoes

1/4 red onion, chopped

3 cloves garlic, minced

1 seeded and diced serrano or jalapeno pepper

1 packet taco seasoning or a few tablespoons of fiesta seasoning

2 teaspoons cumin

salt and pepper to preferred taste (I did about 2 tsp. each)

water

Combine everything in a crock pot, add water to cover, and put on high for 10 hours. You can speed this up by soaking your beans first! To give the chili more flavor, you can saute your veggies and spices in a little olive oil first. Remember, always rinse your beans and if you can, wear gloves or use a food chopper when chopping your pepper (my hands are still burning 8 hours later). This is a whole big crock pot full, enough for a small dinner party. So, invite some friends over!

Vegan Banana Bread

Banana bread is a great way to use up those extra bananas that are starting to get to ripe on you. This batch will make one 9 inch loaf or 3 mini loaves. I prefer the mini loaves because I can eat one now and freeze the other two for later!

1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup safflower oil
1/4 cup brown rice syrup
1/4 cup agave
1 teaspoon vanilla extract
4 ripe bananas
3/4 cups pecans or walnuts
3/4 cup carob chips, raisins, or dried cranberries

Preheat oven to 350 F. Lightly oil loaf pan. Using a mixer blend together bananas, oil, rice syrup, agave and vanilla.

Slowly add the dry ingredients and mix until blended. Add the nuts and carob chips or fruit at the very end and lightly stir just enough to incorporate them into the batter.

Pour batter into the loaf pan and bake for 40 minutes or until a toothpick comes out clean.

Mushroom and Bulgur Pilaf

I eat this as a main dish, but even my meat eating friends love it as a side!

3 tablespoons extra virgin olive oil
8 ounces of whole mushrooms diced (makes about 2 cups diced)

1 chopped red or yellow onion
1 diced tomato
1 cup bulgur wheat
1/4  cup flaxseed
2 cups vegetable broth
1 teaspoon salt
1 teaspoon Italian seasoning

Dice onion, mushrooms and tomatoes. Set aside in individual bowls.

Add olive oil to a 10" skillet and over high heat and saute onions for 2-3 minutes. Add mushrooms 2-3 minutes or until soft and reduced by half. Add bulgur and flaxseed and saute for 1 minute.

Add broth, tomato, seasoning, salt and pepper and bring to a boil. Cover and lower heat to simmer for 15 minutes. Remove from heat and let stand for 10 minutes. Fluff and serve.

Chewy Backpack Granola Bars

I adapted this recipe into a healthier, sugar-free version from one my mom made for us growing up. It is still just as good as I remember only a little better for you.

Preheat oven to 350 F.

1/4 cup Earth Balance natural buttery spread
1/4 cup brown rice syrup
1/4 cup agave syrup
1 tablespoon blackstrap molasses
1 teaspoon pure vanilla
1/4 teaspoon salt
1/3 cup crunchy peanut butter
2 cups rolled oats
2 cups crisp rice cereal (white or brown)
1 1/2 cups coarsely chopped nuts and seeds (use your favorite or what you have)

Combine first 4 ingredients in a sauce pan. Bring to a boil then simmer at a low boil for two minutes. Add peanut butter, salt and vanilla and return to a boil. Remove from heat.

In a large bowl combine oats, rice cereal, nuts and seeds together. Add syrup mixture and stir to completely mix.

Line a 9×9 baking pan with parchment or lightly grease with shortening. Pour the mix into the pan and pack firmly using the back of a bamboo spoon. Bake for 20 minutes. Cool completely and cut into bars.

Chocolate Balsamic Strawberry Cups

10 large strawberries
1 cup vegan semi-sweet chocolate chips or carob chips
Modena balsamic vinegar (the more it is aged, the sweeter and thicker it is)

Wash and dry strawberries. Evenly cut the stem top off the strawberry about 1/8 of an inch down. Using a sharp paring knife core the strawberry so it resembles a cup.

Place chocolate chips in a glass microwave-safe bowl for 1 minute. Stir until completely melted. The chocolate chips won't look like they are melted but a good stir will blend them all together.

Line a baking sheet or plate with parchment or wax paper. Dip each strawberry in the melted chocolate and set cut-side down on the paper. Refrigerate until chocolate is hard.

To serve, pour the Modena balsamic vinegar into the cup of the strawberry. You can serve by passing the plate of strawberries with balsamic in a creamer container  and have each guest pour their own or serve individually in cordial glasses.