banana mufffins

Prep time: 35 minutes
Servings: 12

Ingredients:
1 ¾ cup whole wheat flour
¾ cup flaxseed meal
½ tsp. baking soda
½ tsp. cinnamon
½ cup cooking oil
¾ cup maple syrup
½ cup vanilla yogurt
2 bananas peeled and mashed

Preheat oven to 350°. Mix flour, flaxseed meal, baking soda, and cinnamon in a large bowl. In a separate bowl, whisk oil, syrup, yogurt, and bananas. Then, combine and mix the wet ingredients with the dry ingredients. Spoon mix equally into 12 greased tin or paper muffin liners and bake for 25 minutes. Test with toothpick in the middle. If still moist, bake an additional 5 minutes. Optional for nut lovers: add ¼ cup either walnuts, almonds, or chopped pecans before baking.

broccoli with leeks

Prep time: 20 minutes
Servings: 4

Ingredients:
1 head, fresh broccoli
2 whole leeks, sliced thin
3 tbsp. extra virgin olive oil
3 tbsp. fresh parsley
½ tsp. sage
½ tsp. sea salt

Cut and steam broccoli. While the broccoli is steaming, sauté leeks with olive oil, parsley, sage, and salt. When the broccoli is cooked to your liking, toss in with your sauté mix. Plate, and salt and pepper to taste.

four-bean veggie chili

Prep time: 40 minutes
Servings: 6

Ingredients:
2 tbsp. extra virgin olive oil
1 large onion, finely chopped
1 whole green pepper, chopped
½ green chili, deseeded and chopped
2 cloves crushed garlic
3 cups fresh diced tomatoes
1 tsp. cumin
1 tsp. oregano
3 tsp. chili powder
1 ½ cups kidney beans, cooked
1 ½ cups black beans, cooked
1 ½ cups navy beans, cooked
1 ½ cups pinto beans, cooked
8 oz. tomato sauce
Sea salt and pepper to taste
Shredded Colby Jack cheese

Sauté olive oil, onion, green pepper, green chili, garlic, and tomatoes in a large stockpot on medium heat. Once vegetables have cooked down, lower heat and add cumin, oregano, chili powder, beans, and tomato sauce. Then simmer for approximately 20-25 minutes. Salt and pepper to taste, and garnish with shredded Colby Jack.

vegan tofu salad

Prep time: 10 minutes
Servings: 4

Ingredients:
1 ½  cups extra firm tofu drained and mashed
2 tbsp. extra virgin olive oil
2 tbsp. tahini
2 tbsp. nutritional yeast
2 tbsp. mustard
1 tbsp. soy sauce
4 tbsp. fresh parsley chopped
3 scallions sliced ¾ of the way up
parsley, paprika, salt, and pepper for garnish

Mix tofu with olive oil, tahini, nutritional yeast, mustard, soy sauce, parsley, and scallions. You can either chill the tofu salad, or you can serve it room temperature. It’s great on a sandwich to your liking, on crackers, or over a bed of romaine lettuce. Garnish with a sprig of parsley and sprinkled paprika. Salt and pepper to taste.

kale with pine nuts

Prep time: 25 minutes
Servings: 4

Ingredients:
1 lb. kale
4 tbsp. extra virgin olive oil
2 tsp. sea salt
1 sliced red onion
1 crushed garlic clove
¼ cup toasted pine nuts
Small lemon

Rinse greens and place in a large pot with 2 cups of water. Cover on high heat and bring to a boil. Then, still covered, reduce to medium heat for 15 minutes, stirring occasionally.

While greens are steaming, combine the following in a large sauté pan: 3 tbsp. olive oil, salt, onion, and garlic. When the onion slices are translucent, add pine nuts, lower heat, and cover.

By this time, the kale should be ready. Drain the kale, and toss it gently with the sautéed mixture. Plate and drizzle with an additional tablespoon of olive oil and juice from half a lemon. Garnish with the other half of the lemon sliced. Salt and pepper to taste.