You are currently browsing the monthly archive for November 2012.

I decided to morph a pumpkin cake recipe with a pumpkin pie recipe to make these healthier, pie-like muffins.  I also made them gluten-free.  These are just a touch sweet and spongy moist.


15 oz canned pumpkin
12-14 oz package drained tofu
1/3 C maple syrup
1/3 C non dairy milk
2 t vanilla extract
*Optional- up to 1/2 C vegan brown sugar or 1/2 C evaporated cane juice + 2 T molasses


1/2 C EACH:  quinoa flour, millet flour, garbanzo bean flour, and brown rice flour
1/3 C oat flour or rolled oats (use gluten free (GF) oats, if needed)
1/3 C ground flax
1 T baking powder
3 t cinnamon
3/4 t nutmeg
3/4 t ground ginger
1/2 t salt
1/4 t allspice
1/4 t ground clove


Process the wet ingredients in a food processor or blender until smooth.  Stir the wet and dry ingredients together.  Portion in muffin liners and bake at 350 degrees for 23 minutes.  Makes 18.

(*Depends on how sweet you want these. I like to keep sugar to the bare minimum.)

This is the soup that I eat at least 3 days per week.  It’s my “go-to” lunch entree when at work.  I just grab a jar from my freezer in the morning, and then heat and eat in the same 1 cup wide-mouth glass jar.

CHOP THESE VEGGIES:  (It goes really fast if you use the slicing blade of a food processor)

1 large onion
5 cloves garlic (mince)
2 carrots
1 medium head cauliflower
20 crimini mushrooms
28 oz crushed organic tomatoes with basil OR 5 medium tomatoes

(I slice tomatoes by hand using a really sharp knife that only gets used for tomatoes.  That way, my “tomato knife” doesn’t get dull.  Who enjoys slicing tomatoes with a dull knife?  Not me!)


4 t tarragon
3 t paprika
2 t thyme
3 t veggie broth powder
1 t salt
1/4 t black pepper
dash granulated garlic
2 bay leaves


1 C rinsed lentils (whatever kind you like)
6 C water
1 T dijon mustard


Use a large soup pot.  On medium heat, melt 1/2 T coconut oil.  Saute the veggies with the seasonings (start with the onion and garlic, then gradually add the other veggies).  Add the lentils, water and mustard.  Simmer for about an hour, or until the lentils are cooked.  Add more water if needed, depending on how thick you like it.  Portion in 1 cup or 1 pint jars and freeze.  Makes about 17 cups.

NSNG = No Sugar No Grains

"There are those who are appalled because I am so vocal about injustice, yet I am equally appalled by their silence." Lujene Clark

“Every time you purchase animal products you pay assassins to murder sentient beings for you.”

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 3,981 other subscribers
"My purpose is not to offend you, it is to provoke you to think." Unknown


My Last 50 Blog Posts


November 2012

%d bloggers like this: