Ginger Cranberry Orange Muffins

These are hearty and not too sweet. The orange zest really adds a bright dimension and the brown sugar makes the tops nice and crispy. You could add some chopped nuts if you like.

1 & 1/2 cup all purpose flour

1/2 cup whole wheat pastry flour

1/2 cup packed brown sugar

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 tbsp cornstarch

zest from one medium orange

1/2 cup dried cranberries (plump in hot water)

1 cup vanilla soy milk

Juice from zested orange

2 tsp lemon juice

1 tsp powdered ginger

1/3 cup safflower oil

Line muffin tin with paper cups, heat oven to 400 degrees. In large bowl mix dry ingredients including brown sugar and orange zest. Mix with large whisk or flour sifter to blend evenly and get some lightness in the flour. This will make tender muffins. Make sure all the clumps of brown sugar are incorporated. In smaller bowl mix remaining wet ingredients and whisk until slightly frothy and the oil has emulsified. Pour wet into dry and mix until just combined. The batter will be lumpy, fold in cranberries. Fill muffin liners just about to the top. Use all your batter to get them nice and full. Bake for 15-17 minutes or until toothpick comes out clean and tops are nice and brown. Cool five minutes then transfer muffins (they should just pop out) onto cooling rack. Delicious with a little Earth Balance.

Sweet Potato & Cilantro Pesto Tostadas

The cilantro pesto really adds a brightness to this yummy combination of textures and flavors. Serve with rice and beans for a complete fiesta!

Pesto

1 bunch parsley (flat or curly)

1/2 bunch cilantro

Juice from 2 limes

1/4 cup cashews

1/4 cup almonds (sliced is easiest)

1//2 tbsp chopped garlic (more if you like it spicy)

1tbsp olive oil

S & P to taste

Blend all ingredients in blender or food processor until smooth, drizzling in olive oil during blending. You can also drizzle a little water if the blender is having trouble with the nuts. 

Tostadas

6 corn tortillas

1/4 sweet potato- very thinly sliced

4 button mushrooms- thinly sliced

1/2 onion- thinly sliced

1 large roasted red pepper (the jarred kind packed in water)- patted dry and chopped

1 cup spinach leaves- big stems removed

1/2 cup vegan cheese of your choice (this time I used Vegan Rice cheddar style)

Preheat oven to 425 degrees. Spray bottom of large glass baking dish. Place two tortillas side by side and spray a little cooking oil on them. (this keeps them from curling when your assembling, plus adds crispiness when cooking) Spread a little bit of cilantro pesto on each tortilla, then a sprinkle of vegan cheese, and a layer of veggies- topping with spinach. Add another tortilla to each tostada- spray and repeat layer. Top with one last tortilla and spray. Bake for 10-15 minutes or until tortillas are brown and crispy and cheese and veggies are cooked. The thinner you slice the veggies, the more tender they come out in the end since the cooking time is pretty fast. Top with a dollop of tofutti and green onions.

Pasta Veggie Yumminess

This is why I love cooking. I literally giggled when took my first bite of this. So I have been trying a bunch of recipes out of some new vegan cook books lately, they've been good but not giggle-worthy. So when I threw together the veggies that were in my fridge with some pasta and got this dish, it renewed my excitement with cooking. I have found that just using inspiration and fresh, seasonal ingredients is the best way to a giggle-worthy dinner.

 1 cup orecchiette or other small pasta

1/4 sweet potato- cubed small & parboiled

1/2 red pepper- diced small

1/2 yellow onion- diced small

1/2 cup brocoli florets- cut into small bites

2-3 canned artichoke hearts-chopped

1/2 cup white beans

2-3 cloves garlic-chopped

1 can diced tomatoes- italian seasoned preferably

A splash or two of lemon juice
1 tsp italian herb mix

1/4 tsp red pepper flakes

1 tsp dried parsley ( or 1 tbsp fresh)

Salt & Pepper to taste

Olive oil for sauteing

Boil pasta to al dente- if using orecchiette, I find  it always takes a little longer than expected. Return to pot. While pasta is cooking sauté all veggies and beans (except tomatoes) together in large skillet with just enough olive oil to prevent sticking. Add all spices and s&p and any other fresh herbs you might have on hand that would compliment Italian flavors (basil, oregano, parsley, even thyme or sage would be good. Stay away from cilantro or fennel probably). Once cooked through and nice browning on veggies and beans is achieved, add to pot with pasta and a little more oil (a little earth balance if your feeling indulgent would be good instead). Add tomatoes and lemon juicie and cook until everything is hot and the juices have thickened. I served this with some steamed greens, always a nice compliment. I eat greens everyday so in an attempt to get out of my kale rut, I bought some collards, sautéed/steamed with some garlic and a dash of tamari... delicious.