This recipe is so incredibly versatile. Try substituting applesauce or pumpkin pur?for the mashed banana and carrots for the zucchini. Raisins and walnuts can be used instead of dates and pecans - it’s all up to you!
2 cups (500 mL) spelt flour
1 cup (250 mL) ground flaxseed
2 tsp (10 mL) baking powder
1/2 tsp (2.5 mL) baking soda
2 tsp (10 mL) cinnamon
1 tsp (5 mL) allspice
1/2 cup (125 mL) mashed banana
1/2 cup (125 mL) grated zucchini
1/3 cup (75 mL) grape seed oil
1 cup (250 mL) organic milk or milk substitute
1/4 cup (60 mL) blackstrap molasses
1/4 cup (60 mL) maple syrup or honey
1/2 cup (125 mL) dates, finely chopped
1/2 cup to 1 cup (125 to 250 mL) pecans, finely chopped
Preheat oven to 375°F (190°C) and lightly oil a 12-muffin pan.
In a large bowl, combine dry ingredients. In a separate bowl, mix together wet ingredients.
Add wet ingredients to dry ingredients and stir lightly until just blended. Do not over mix. Add dates and pecans, reserving some pecans for garnish. Pour batter into muffin pan, garnish with reserved pecans, and bake 15 to 20 minutes.
Allow to cool before removing from pan. Makes 12 muffins.
source: "A Detox Menu", alive #269, March 2005
Custardy French toast drizzled in pure maple syrup is a cozy, cold-weather breakfast classic. We’ve given this recipe a vegan makeover by swapping out eggs in the batter with mashed banana and a bit of ground flaxseed. This clever swap makes the French toast reminiscent of banana bread. Top it off with a decadent drizzle of raspberry syrup and you’re just a quick stint in the kitchen away from breakfast bliss. Citrus swap If you don’t have any bananas around, consider swapping for an orange. In blender, add zest of one large orange along with peeled fruit and other batter ingredients. Blend until smooth and proceed with the recipe as described.
A satisfying plant-based dinner or packed lunch, quinoa and beans add filling protein, while greens, cucumbers, roasted veggies, and a probiotic-rich dressing bring texture and flavour. Try it with a creamy plant-based cheese on top, or goat cheese for non-plant-based eaters. Mix and match Use this recipe as a guideline. Add in your go-tos such as chopped walnuts or hemp hearts, pitted sliced dates, roasted cauliflower, and crumbled feta (plant-based, if desired).
Brown rice and two varieties of lentils cook in one pot with broth, coconut milk, and simple spices. Nourishing spinach and sweet green peas bring this meal to life. It’s true sunshine in a bowl for those cold winter nights. Main grains White basmati rice, short-grain brown rice, quinoa, or millet can be used in place of the brown basmati rice. Try a mixture of grains for added nutrition and taste (e.g., millet and basmati rice, quinoa and millet, and so on).
Sprouted tofu and mushrooms soak up a delicious tamari marinade before being baked along with prepared vegan potstickers and bok choy. A tasty sauce, sesame seeds, and a bed of whole grains to serve tie everything together. Adjust the heat level of this dish in the sauce or at the table so kids can partake. Salad swap Once cool, the tofu mixture can be served on a bed of crunchy romaine for a packable lunch that’ll spark office envy. Keep the sauce on the side and dress right before serving.