Cherry Vanilla Muffins With Pecan Streusel
Makes 9-11 muffins

1 1/2 cups frozen cherries
1⁄3 cup flax meal (ground flaxseeds)
1 cup non-dairy milk
1⁄3 cup sugar
1 cup whole-wheat flour
1 cup all-purpose flour (or more whole wheat)
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄4 cup canola oil
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract (or more vanilla)

Streusel topping:
1⁄3 cup pecans
1 tablespoon brown sugar
1 margarine (preferably Earth Balance)

1. Preheat oven to 350°F (180°C). Coat a muffin pan with cooking spray.
2. Pulse cherries in a food processor until coarsely chopped.
3. In a small bowl, add the milk, flax meal, sugar, oil, vanilla, and almond extract. Combine well. Add the cherries and set aside.
4. In a large bowl, combine flours, baking powder, baking soda, and salt. Add the wet mixture and combine with a rubber spatula just until the dry ingredients are moistened.
5. Pulse the pecans, brown sugar, and margarine in the food processor to make the streusel. Scoop the batter into the prepared pan and top the muffins with the streusel. Bake until lightly golden and a toothpick inserted in the center comes out clean, about 26-28 minutes. Let cool for about 5 minutes in the pan before moving to a cooling rack.

For some extra cherry goodness, I'm in love with the Snow Geisha tea from Teavana. It is a loose leaf white tea that smells like cherry lollipops (it has a light cherry flavor when brewed). Awesome.

1 small green cabbage (Savoy works well), thinly sliced
2 Tbsp olive oil
1/2 large onion, finely chopped
1 large potato, chopped (leave the peel on for extra fiber and iron)
1 cup French green lentils (I used truRoots sprouted green lentils which I found at Costco), rinsed
1/2 cup brown rice or other hearty grain (I used truRoots germinated Gaba rice from Costco), uncooked and rinsed  
1 cube of Rapunzel vegetable bouillon with sea salt and herbs (optional)
6-8 cups of water
Salt and black pepper to taste

1. Heat the olive oil over medium heat in a large soup pot. Add the onion and potato and cook for a few minutes. Add the cabbage, water, bouillon cube (or 1 tsp sea salt), lentils, and rice. Bring to a boil. Reduce the heat and let simmer until the lentils and rice are fully cooked*. Taste for salt and season with pepper.

Makes 1 serving

1/2 cup water
4-5 ice cubes
1 large handful of raw spinach
1 ripe banana, peeled
1 orange, peeled
2 tablespoons raw pumpkin seeds (pepitas)
2 heaping teaspoons of Vega Tropical Shake and Go Smoothie mix
1 inch piece of vanilla bean (optional)

2 Tbsp unsweetened non-dairy milk

1. Preheat oven to 350°F (180°C). Combine the ground flax and water in a small bowl and set aside.
2. In a large bowl, combine the flours, cereal, raisins (and/or cranberries), nuts, cinnamon, hemp seeds, baking soda, baking powder, and salt.
3. To the flax mixture add nut butter, vanilla, brown sugar, applesauce, molasses, oil, and milk and mix well.
4. Add the wet ingredients to the dry and stir to combine. Don't over-mix.
5. Scoop the dough about 2-3 Tbsp at a time and, using your hands, roll it into balls. As you place the balls on a cookie sheet lined with parchment paper, flatten them out into cookie shapes.
6. Bake for 12 minutes. Remove from the oven and transfer to a cooling rack.

1. Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (Alternatively, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.) When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (A food processor will work, though it won’t completely puree the chiles.)
2. Heat 2 tablespoons oil in a Dutch oven or soup pot over medium heat. Add onion and garlic and cook, stirring frequently, until golden. Add the onion and garlic to the blender with the tomato mixture. Process until smooth.
3. Return the pot to medium heat. Add the puree and stir continuously until thickened to the consistency of tomato paste, about 6 minutes. Add broth, water and epazote. Bring to a boil, then reduce heat to a simmer. Add the beans and simmer for 30 minutes.
4. Add the greens and season with salt to taste. Cook until the greens are wilted, about 2 minutes, depending on the type of greens.
5. Serve garnished with cilantro, avocado, and a squeeze of lime.

1. Preheat the oven to 350°F. Line an 8″ x 8″ pan with parchment paper. Stir together all the dry ingredients, including the fruit and nuts (except chia seeds).
2. In a separate bowl, whisk together the vanilla, melted Earth Balance, chia (or flax) seeds, almond butter, applesauce (or pumpkin), molasses, maple syrup, and water. Add the wet ingredients to the dry and stir until well combined.
3. Spread mixture evenly into the prepared pan and sprinkle brown sugar lightly over the top (optional). Bake for about 35 minutes, until brown around the edges. Cool in the pan for a few minutes then use the edges of parchment to lift them from the pan and place on a cooling rack to cool completely. Once cool, cut the bars into squares. If they seem crumbly, you can refrigerate them for 30 minutes or so before cutting them.

• Roasted red pepper dip (recipe)
• Chickpea salad (recipe) - try adding a little cayenne for an extra kick
• Spicy edamame dip (recipe)

Speaking of veggies, we received this romanesco in our last CSA box. I LOVE the way that it looks!

1. Heat oil in a large pot over medium heat. Add onion and sauté until softened, 3 to 5 minutes. Add garlic, ginger, jalapeno, garam masala, amchoor powder, and bay leaves and cook, stirring, for about 5 minutes longer.
2. Stir in lentils, broth, and bulgar and bring to a boil. If you are using additional vegetables other than greens (e.g. carrots, bell peppers, etc.), add them now too. Reduce heat to low and simmer, partially covered, for about 45 minutes. Add water, if necessary, if lentils get too thick- you can serve this thinner as a soup or thicker like chili.
3. Discard bay leaves. Stir in cilantro, lemon juice, and spinach. Season with salt and pepper.

• 3/4 cup pureed persimmon (peel and chop ~2 fuyu persimmons and puree in a blender or food processor)
• 1/2 cup non-dairy milk
• 1 tsp vanilla
• 1/4 cup canola oil
• 1 Granny Smith apple, chopped
• 1/2 cup whole wheat flour
• 1/4 cup sugar
• 1/4 cup + 2 tbsp rolled oats
• 2 tbsp hemp seeds (for protein and omega 3s)
• 1/4 tsp sea salt
• 1/4 tsp each: cinnamon, cardamom, fresh grated nutmeg
• 1 1/4 tsp baking powder
• 1/2 tsp baking soda
• Topping: 1/4 cup chopped pecans, 1 tbsp melted margarine (Earth Balance), 1 tbsp brown sugar, 1/4 tsp cinnamon, 1 tbsp flour

1. Preheat the oven to 350°F (180°C). Combine the persimmon puree, non-dairy milk, vanilla, and oil in a small bowl.
2. In a medium bowl, combine the dry ingredients (all remaining ingredients except the apples and topping). Add the wet ingredients and the apples to the dry ingredients and stir until combined. Pour the batter evenly into a cake pan lined with parchment paper.
3. Melt the margarine in a small bowl or measuring cup. Add the rest of the topping ingredients and combine well. Sprinkle the topping over the batter. Bake for about 50 minutes or until browned on top and edges look done. Cool before slicing.

I looked around online for a Turkey Trot in the area for Thanksgiving morning but I wasn't able to find a race close enough. I am, however, thankful for that in retrospect! Thanksgiving morning was COLD!!


Instead of braving the sub-zero morning, I decided to wait until the sun warmed things up to a balmy 24 degrees to head outside to play with my kids.

We bundled up. A lot.


Then we hit the "slopes" for some driveway sledding!

Since there were eight of us in a tiny cabin, you can imagine how crowded things were. I didn't take photos of our dinner but I did capture one of the appetizer dip that I invented for the occasion: Vegan Sun-Dried Tomato and Pesto Torta.


Vegan Sun-Dried Tomato and Pesto Torta
1 prepared recipe of cashew cheese (use 2 cups of cashews and as little water as possible)
1/4 cup oil-packed sun-dried tomatoes
1 cup fresh basil leaves
1/4 cup lightly toasted pine nuts

1. Divide cashew cheese into 3 equal parts. Line your container/mold with plastic wrap, letting it hang over the sides of the bowl. Place one part cashew cheese in the container and smooth over.
2. Place second part of cashew cheese and sun-dried tomatoes (drained) in a food processor and process until smooth and well-blended. Add this mixture to the bowl on top of the plain cashew cheese and smooth over the top.
3. Place third part of cashew cheese, basil leaves, and pine nuts in the food processor (washed after SD tomato layer), and process until smooth and well-blended. Add this pesto layer to the top of the bowl/mold and smooth over. Gently fold the excess plastic wrap over the top and refrigerate for several hours or overnight.
4. To serve, uncover the torta and place a serving plate on top of the bowl. Flip the bowl over and carefully remove the plastic. Garnish with pine nuts and a basil sprig (if you're fancy!) and serve with sliced baguette.

Did you know?... Cashews provide heart-healthy monounsaturated fat, protein, copper, magnesium, iron, manganese, and immune-boosting zinc. The nutritional yeast in the cashew cheese adds B vitamins (including B12) and more protein to this healthy appetizer!

Heading home was a little sketchy. We left a day early, hoping to beat the crowds. The roads were frozen and it was snowing sideways!


Thanks to 4-wheel drive and window defrosters we made it home safely!

I love these muffins and so do my muffin-loving kids. Enjoy!
Cranberry Tangerine Muffins

• 1 1/2 cups fresh or frozen cranberries
• Juice from 2-4 tangerines (or oranges)
• 2 Tbsp tangerine (or orange) zest (preferably organic or tangerines not coated with wax or another coating)
• 1⁄3 cup flax meal (ground flaxseeds)
• 1 cup whole-wheat flour
• 3/4 cup all-purpose flour (or more whole wheat)
• 1/4 cup protein powder (optional, replace with flour if not using)
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon baking soda
• 1⁄4 teaspoon salt
• 1⁄3 cup sugar
• 1⁄4 cup canola oil
• 1 teaspoon vanilla extract
• 1⁄2 cup chopped walnuts or pecans (optional)

1. Preheat oven to 350°F (177°C). Coat a muffin pan with cooking spray.
2. Pulse cranberries in a food processor until coarsely chopped.
3. Pour zest and tangerine juice into a measuring cup for a total of 3⁄4 cup. Pour into a small bowl and add the flax meal, sugar, oil, and vanilla. Combine well.
4. In a large bowl, combine flours, protein powder (optional), baking powder, baking soda, and salt. Add the wet mixture and mix with a rubber spatula just until the dry ingredients are moistened. Fold in cranberries and nuts. Scoop the batter into the prepared pan.
5. Bake until lightly golden and a toothpick inserted in the center comes out clean, about 20-23 minutes.

Roasted Fall Vegetables with Tempeh and Farro

• Several cups of chopped autumn veggies (carrots, sweet potatoes/yams, parsnips, rutabagas, turnips, Brussels sprouts, kohlrabi, etc.)
• 5 or so garlic cloves
• Olive oil
• Salt, pepper, and Italian seasoning (or fresh herbs like thyme and oregano), to taste
• Several shiitake mushrooms, sliced
• 1 package of tempeh*, chopped into 1/4 inch squares (*you can substitute another protein, such as chicken or white beans, if you wish)
• 1/3 cup lightly toasted pecans, chopped
• 1 bunch of hearty greens (such as rapini (broccoli rabe), kale, or turnip greens)
• Cooked farro

1. Preheat the oven to 425°F (218°C). Line a large baking dish with parchment paper (for easy clean up). Toss the chopped veggies lightly with olive oil then season with salt, pepper, and Italian seasoning. If using fresh herbs, wait until about half way through the cook time to add them. Tip: I don't peel or chop the garlic cloves. I roast them in their skins and then squeeze them out when they are fully cooked to keep them from getting too brown.
2. Pour the veggies into the prepared pan and roast in the oven for about 30 minutes or until soft and lightly browned in places, stirring occasionally.
3. While the veggies are roasting, saute the mushrooms in olive oil or margarine until well browned and set aside. Lightly brown the tempeh in olive oil then add the greens and saute until they are bright green in color. Combine the mushrooms, greens and tempeh, pecans, and roasted veggies and serve over farro or another grain.

• Pot of pinto beans with brown rice and avocado
• Vegetable soup with "Harvest Grains Blend" (grain and bean combo from Trader Joe's)
• Whole wheat pasta tossed with chard, sundried tomatoes, white beans, and a creamy pesto sauce (cashew-based)
• Pita pizzas with cashew ricotta (there it is again- love it!) and steamed green beans
• Veggie burgers and chipotle sweet potato oven fries
• Stir fried bok choy and turnip greens with tofu, wild rice, shiitake mushrooms, and toasted pecans
• Roasted turnips, carrots, and sweet potatoes with farro, tempeh, pecans, and shiitake mushrooms (this is a repeat- it was SO GOOD last week)
• Potato leek soup with white beans added for protein
• Breakfast dishes: Apple cinnamon crockpot oats and persimmon apple breakfast crisp

*A tip: Portion out leftover dinner meals into single-serving reheat containers and refrigerate or freeze for easy grab-and-go lunches.

I love these containers: link

I will share a few recipes from this list as I cook these meals. Today, I'll share a super fast split pea soup recipe that I made last week.

Did you know...? Split peas area fantastic food- they don't require pre-soaking and they are loaded with iron, fiber, and protein!
Simple Split Pea Soup
1 1/2 cups split peas (green, yellow, or a mix), sorted and rinsed
6-8 cups of water
2 Tbsp olive oil
1 onion, chopped
2 carrots, chopped
1-3 tsp liquid smoke (to taste, optional)
Sea salt (about 1 Tbsp) and fresh cracked black pepper to taste

1. Heat the olive oil in a soup pot and add the onions and carrots. Saute until the onions are lightly browned.
2. Add the remaining ingredients and simmer, partially covered, for about an hour. Serve the soup topped with homemade croutons.

To make croutons, I chopped up the heals of a few loaves of bread that were lingering in my fridge for just such an occasion. I tossed them with olive oil, salt, fresh chopped parsley, and minced garlic and baked them at 300 degrees until they were crunchy (about 25 minutes, turning once or twice).

1. Line a bread pan (or other small pan) with plastic wrap, letting it drape over the side (you will use the plastic to lift the cheesecake out of the pan later).
2. Process all ingredients in a food processor until they start to stick together and form clumps. Press the crust into the bottom of the prepared pan.

Butterscotch
2 tablespoons Earth Balance margarine, melted
3 tablespoons brown rice syrup
3 tablespoons real maple syrup
1 teaspoon rum or butterscotch extract

1. Combine all ingredients in a small bowl, mixing well.
2. Pour into a skillet over medium heat and cook, stirring continuously, until it starts to thicken.
3. Pour butterscotch over prepared crust.

Pumpkin cheesecake
1 1/2 cups cashew ricotta
2 teaspoons pumpkin pie spice
3 tablespoons coconut oil or coconut butter
3 tablespoons real maple syrup
1/2 cup pumpkin puree (canned is fine)

1. Process all ingredients in a food processor until smooth. Pour over the butterscotch layer in the prepared pan. Place in freezer for several hours or overnight.
2. Remove frozen cheesecake from the freezer and lift it out of the pan using the plastic wrap. Cut the cake into ~1 inch squares and return to the freezer until the chocolate coating is ready. You may want to leave the squares in the freezer and take out only a few at a time as you're dipping them.

Chocolate coating
12 ounces of vegan chocolate, chopped (chips work too)
1 tablespoon non-hydrogenated vegetable shortening

1. Place chocolate and shortening in a glass bowl. Melt on a low power setting in the microwave (stirring every 15 seconds) or in a double boiler.
2. Dip each cheesecake square in the chocolate using a toothpick or tongs. Place the dipped squares on a wax or parchment lined baking sheet and use a spoon to pour a little more chocolate over the top.

Store the finished cheesecake bites in the fridge. These have a little condensation on them because they are still cold. They taste good at any temp!
Happy (early) weekend! I'm off to Lake Tahoe for a training weekend with my triathlon training group. Think warm thoughts for me, it is supposed to be COOOOLD!

Super Fast Pizza with Cashew Ricotta "Cheese"
Serves 2

2 whole grain pitas
~1/2 cup (or more) jarred pasta or pizza sauce
~1/2 cup (or more) cashew ricotta
1 clove of garlic, pressed
Veggies of choice

1. Top the pitas with sauce, cashew ricotta, garlic, and veggies or other toppings. Place in oven and turn heat to 425°F (218°C). Bake until toppings are cooked, ricotta is golden, and bread is toasted.

I drizzled my cooked pizza with olive oil then sprinkled fresh-cracked pepper and chopped basil on top. YUM!

Dissolve the yeast in the warm (not hot!) water then add 1/2 teaspoon of sugar. Set aside to "proof" for 10 minutes. It should foam up if the yeast is active. If it does not, your yeast may not be active or the water may have been too hot.

Combine the olive oil, cool water, 1 tbsp sugar, and salt.

Put the flour in the bowl of a mixer or food processor. With the mixer/processor running, add the oil mixture then the yeast mixture.

When the dough forms a ball, remove from the mixer/processor and place on a lightly floured surface. Knead until smooth.

Place the dough in a lightly oiled bowl and cover. Let rise for about 1 hour.

• Mushroom and walnut pate recipe (from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero)
• Butternut squash and sage soup is from Vegetable Soups from Deborah Madison's Kitchen (love this book!)
• Roasted asparagus crepes recipe (from the Vegan Yum Yum blog)
• Tea poached pears as shared by another blogger, here (originally from Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero).