Blue Blueberry Muffins
(Makes 12 muffins)

1 1/2 sticks of Earth Balance, melted
1 cup sugar
4 tablespoons water + 2 teaspoons PaneRiso Egg Replacers (or a similar product)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen blueberries — (no need to thaw if they’re frozen)
1/2 cup blueberry pie filling
2 cups unsifted flour + 1 tablespoon unsifted flour
1/2 cup non-dairy milk (don’t use rice — too thin)

* Preheat oven to 375°F, rack in the middle position
* Line the muffin pan with cupcake papers. Melt the Earth Balance. Mix in the sugar. Then add the PaneRiso, baking powder and salt, and mix thoroughly.
* Put one tablespoon of the flour in a plastic bag with your cup of fresh or frozen blueberries. Shake it gently to coat the blueberries and leave them in the bag for now.
* Add half the remaining two cups flour to your bowl and mix it in with half the milk. Then add the rest of the flour and milk and mix thoroughly. 
* Add 1/2 cup blueberry pie filling to your bowl and mix it in. When your dough is thoroughly mixed, fold in the flour-coated fresh or frozen blueberries.
* Fill the muffin tins three-quarters full and bake at 375°F oven for 25 to 30 minutes.
* When your muffins are baked, set the muffin pan on a wire rack to cool for at least 30 minutes.
(Divide the blueberry pie filling into 1/2-cup portions and pop them in the freezer.)

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Blueberry Muffins
(Makes 10 – 12 muffins)

Here is my version of a Family Circle recipe without dairy products and less sugar. These are wonderful as a mid-morning snack with a cup of Earl Grey.

2C spelt flour
3/4C + 2T sugar
3/4t baking powder
1/2t baking soda
1/2t salt
2t egg replacer + 4T water (I use Pane Riso brand)
1/2C non-dairy milk (Rice milk is too “thin”. Try soy or almond)
1/4C vegetable oil
1t orange or lemon zest
1C fresh or frozen blueberries

* Heat oven to 375 (my oven 400). Get muffin pan ready.
* In large bowl, whisk flour, 3/4C of sugar, baking powder, baking soda and salt. Make a well in the center.
* In small bowl, mix the egg replacer and water. Add milk, oil and zest. Whisk together.
* Pour wet ingredients into well in flour mixture, then stir just until combined.
* Fold in blueberries (be very gentle, esp. if using frozen).
* Spoon batter into prepared muffin pan. Each muffin cup should be about 3/4 full. Fill the 2 empty muffin cups with water so the muffins bake evenly.
* Sprinkle each muffin with sugar. Bake for 23 – 25 minutes until lightly brown. Remove from pan and cool on wire rack.

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Lentil Sloppy Joes
(Serves 4 or 2 big servings)

1T olive oil
1 onion, diced
4 celery stalks, diced
4 garlic cloves, minced or grated
1/2t oregano
1/2t salt
black pepper to taste
1T brown sugar
1T ketchup
1/2 water
2C cooked green or brown lentils

* Saute the onion and celery with the oil until tender. Add the garlic, oregano, salt and pepper. Saute for a minute or two. Add the sugar, ketchup and water. Again, simmer for a few minutes until all the ingredients are well mixed.
* Add the sauteed mixture to a slow cooker and then add the 2C lentils. Mix and then slow cook on low for 6 hours or high for 3 hours.
* Eat in whole wheat buns with lettuce and sliced peppers.

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Vegetable Pancakes
(Makes 8 pancakes)

1C spelt flour
1C assorted grated vegetables and fruit (zucchini, carrot, apple, etc)
2T water and 1t egg replacer (I mix it first and then add it the batter)
1t baking powder
1/2 teaspoon salt
black pepper
1/4t paprika
1/4 garlic powder
dried basil, sprinkle
* use whatever seasoning combo you like *

* Mix all ingredients together while a griddle or skillet is warming up (I prefer a griddle because I find it’s faster). Spray griddle or skillet with cooking spray. Pour the batter 1/4C at a time. Flip once it starts bubbling on one side.
* these freeze well so double the batch *

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Make your Cells Sing Green Smoothie
(Serves 2)

2 handfuls of fresh baby spinach (about 2C)
2 – 3C of water (depends on how thick you want it)
1T grated fresh ginger
1 pear
1 banana
1 Lebanese cucumber (an English cucumber will work too)
* sometimes I add 1T of rice or hemp protein powder and the juice of 1/2 or 1 lemon *

* Blend until desired consistency. Add water, if needed.

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Basic Pancake Recipe
(The recipe makes a few small- and medium-size pancakes, which is enough for a family of 4)

1C any flour
1T sugar
2t baking powder
1/8t sea salt
1C non-dairy milk
2T canola oil
1t vanilla

* Combine first four ingredients in large bowl.
* Combine milk, oil and vanilla in separate bowl.
* Stir wet ingredients into dry ingredients and mix until smooth.
~ I have found that when doubling a recipe it’s better to make the recipes separately. So I’ll make one batch and then make another. ~

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Mushroom, Tarragon and Tomato Pasta
(Serves 4)

1/2 stick Earth Balance (or butter)
1 small onion, finely chopped
2C sliced mushrooms
3 garlic cloves, minced
3 medium tomatoes, chopped
2T dried tarragon
1T Canadian whisky (I have no idea what the difference is between the various bottles in the liquor cabinet)
2T dry vermouth
1/4C vegetarian broth
1C Silk for Coffee Soy Beverage (or thick non-dairy milk such as almond milk)
Salt to taste
Black pepper to taste
Chopped parsley to garnish

~ Start cooking pasta in boiling water once you begin cooking the rest of the ingredients. ~
* Melt Earth Balance in a medium skillet.
* Add onions and saute until soft. Then add mushrooms and garlic to skillet and cook until tender.
* Add tomatoes and tarragon and cook for a few minutes.
* Pour in whiskey, vermouth and broth and cook on high heat until reduced about two-thirds.
* Stir in soy beverage and add salt and pepper. Cook on high heat until sauce thickens slightly.
* Lower heat and let simmer for about 3 minutes then add parsley and taste for seasoning.
* Add sauce to pasta (such as fettuccine or linguine) and serve immediately.

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Macaroni with Super Delicious and Hearty Tomato Sauce
(Serves 4)

2T olive oil
1/2 package of veggie ground soy
2 onions, chopped
1t ground cinnamon
1/4t cayenne pepper
1/3C dry red wine (the rest is for drinking with the meal)
2T sundried tomatoes, chopped (not the ones soaked in oil)
1 jar of tomato sauce
enough macaroni to serve 4 people

* Heat oil in heavy large pot over high heat. Add onions and saute until soft and a little brown. Reduce heat to medium and add cinnamon, cayenne and saute for a couple of minutes. Add wine, tomatoes, sauce and ground soy and cook until mixture is thick, stirring occasionally and breaking up the soy (about 10 minutes). The sauce can be made 1 day ahead.
* Once pasta is cooked add it to the sauce and enjoy with a glass of wine or two.

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Lazy Mushroom Risotto
(Serves 4)

2T Earth Balance
1 shallot, minced
3 cloves garlic, minced
1C arborio rice
salt, pinch
ground pepper, pinch
dried mushrooms, 1 – 2 packages (do not soak)*
3 – 4C vegetable stock
2t thyme, dried
1t sugar

* Preheat oven to 400.
* Melt Earth Balance in saucepan over medium heat.
* Add scallion and cook until translucent. Then add garlic until heated through.
* Add salt and pepper.
* Add rice and give it a whirl until rice is coated with the ingredients.
* Add mushrooms, stock, thyme and sugar.
* Bring to a boil, stirring often.
* Once the risotto is boiling transfer the contents to a lightly oiled casserole dish and bake for 30 – 40 minutes (until the liquid is absorbed).
* Now you have risotto. Enjoy with some greens.