Mushroom Kale + Black Bean Vegan Enchiladas

Ingredients Yellow Onion Serrano Peppers Baby Bella Mushrooms Kale Black Beans Diced Tomatoes with Chilis (I used Rotel diced tomatoes with habaƱeros) Vegetable Broth or Water Cumin Powder Garlic Powder Turmeric Cinnamon Nutritional Yeast Taco Seasoning Salt Pepper Avocado Oil or Olive Oil Corn Tortillas (I use the Mission super size taco tortillas) Enchilada SauceContinue reading “Mushroom Kale + Black Bean Vegan Enchiladas”

Vegan Banana Muffins

Ingredients Whole Wheat Flour Almond Flour Baking Soda Baking Powder Salt Brown Sugar Cinnamon Oil Oat Milk Vanilla Extract Flax Eggs (1 flax egg = 1 Tbsp ground flaxseed + 3 Tbsp warm water, let stand 15 minutes) Bananas Optional: cocoa powder, chocolate chips Steps Sift dry ingredients: 1 c whole wheat flour + 1/2Continue reading “Vegan Banana Muffins”

Vegan Manicotti with Tofu Ricotta

Manicotti is the one cheesy-filled treat I having been craving since becoming vegan. I actually had never even tasted manicotti until I was in Junior High. My best friend lived two houses down from me and her mom always made a point of inviting me over for dinner when she made manicotti since it wasContinue reading “Vegan Manicotti with Tofu Ricotta”

Double Chocolate Zucchini Muffins

Vegan double chocolate zucchini muffins. I made mini muffins and this recipe will yield about 20 mini muffins. Ingredients Zucchini Whole wheat flour or all-purpose flour Cocoa Powder Baking Soda Baking Powder Salt Sugar (white or brown) Vanilla Extract Vegetable Oil (avocado or olive) semisweet chocolate chips or chunks instant coffee or espresso/ristretto (cooled) StepsContinue reading “Double Chocolate Zucchini Muffins”