Recipe: Vegan Banana & Chocolate Chip Muffins

Preface: until last week when I made these for the first time, I had NEVER made muffins before. I wasn’t even sure I had a muffin tin…turns out mom had given me one forever ago so I did :). Thank God for that – these are fabulous!! You can adapt the recipe to fit what you like, but these are mine.
This recipe is adapted from a fabulous blueberry one in the Vegetarian Times – as is my custom, I just used it as my base – added and changed things, making it quite a bit different, and more mine. πŸ™‚
What you will need:Β 

  • ΒΌ cup soy garden earth balance butter (really any soy butter but this is my fav)
  • Β½ cup unsweetened applesauce (although you can use sweetened, this recipe just doesn’t think we need the extra πŸ™‚ )
  • Β½ tsp. salt
  • 1 cup Vegan Cane Sugar (white, in a bag @ Whole Foods)
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour (I use stone-ground whole wheat)
  • 1 Tbs. baking powder
  • 1 tsp. vanilla extract (i put a touch more)
  • 3/4 cup unsweetened soymilk
  • 2 cups vegan chocolate chips
  • 1-2 large a little over-ripe banana (I mash this up with a fork before stirring in)
  • Optional: 1 cup walnuts (just a thought – i’m allergic so I don’t include these)
  • You will need a hand held electronic mixer and a muffin tin
  • Preheat oven to 350F.
  • Line a muffin tin with paper muffin liners.
  • Mix all ingredients (save the chocolate chips and banana) together in mixing bowl.
  • Once everything is combined, mash up the banana with a fork and whip using electronic mixer.
  • Add in chocolate chips – stir (don’t use mixer).
  • Spoon into muffin cups, filling three-quarters full. (I use a small ice cream scooper)
  • Bake 35 minutes, or until tops are firm.
  • Serving Size: Makes 24

This is the texture of the batter…

For me – these are best when completely cooled. I freeze more than half of them and take them out as needed. πŸ™‚ Enjoy!

Recipe: Vegan Avocado “Alfredo” Sauce

Avocado “Alfredo” over Linguine

As I was starting to write this post I began thinking…what the heck does Alfredo mean anyway? Can I really call this dish that? Hmm… Wikipedia tells me that Alfredo means “A sauce for pasta incorporating butter, cream, garlic, and Parmesan cheese.” Happy to say this is actually a vegan version πŸ™‚ Only I must admit I DO like this one better. When I started thinking about what I wanted to make I did a lot of research – there are alot of this kind of recipe out there…but like most one’s I find, it’s not perfect for me yet πŸ™‚ Here is my take!

What you will need:

  • Whole wheat pasta (I use linguine, because it is my favorite :))
  • 1 Tablespoon parmesan substitute
  • 2 large avocados
  • Juice of one lemon
  • 1 garlic clove
  • 1/4 teaspoon of kosher salt
  • 3-4 fresh basil leaves
  • 1/4 cup unsweetened soy milk
  • 2 Tablespoons Olive Oil

This is the easiest recipe…really.


  • Boil water for the noodles – you’ll want them done by the time the below is completed…takes about 10-15 minutes.
  • You will need a food processor.
  • Start out by shelling and cutting the garlic clove in quarters – put it in the food processor and mince it
  • Add 1 Tablespoon Olive Oil and 1 Tablespoon lemon juice – process it on high in short bursts for a minute until it becomes creamy in texture
  • Add the four halves of the two avocados – blend on high, pulsing as needed
  • Open the feeder and pour in the soy milk – keep blending on low until combined
  • Add additional Tablespoon of Olive Oil and another Tablespoon of Lemon juice – blend on low, pulsing
  • Add 3-4 basil leaves and pulse on high
  • Add salt and vegan parm substitue- pulse on low til combined
  • Cut up the tomato

Linguine noodles – Avocado Alfredo Sauce – Tomato – tiny bit of salt on top – add on more parm sub if you want! Enjoy SOOOO GOOD!!!

Recipe: My Morning “Shake”

This is my simple go-to breakfast. I have it most mornings (unless I’m lazy or running late and just grab a banana). Not sure how you will all feel about it, but for me, it does the trick πŸ™‚


  • 1 1/2 cup soy milk (I use unsweetened)
  • 1/2 cup frozen fruit (I use mixed berrries)
  • 1 banana (whatever size you want)
  • 1 T whole flax seeds (I use a coffee grinder to pummel them into submission for adding to the drink)
  • Blender
  • Shaker cup


  • Put soy milk and banana into the blender – blend until smooth
  • Add the frozen fruit – blend until smooth
  • Pour into shaker glass (Mine has a little ball in it to mix) and add the ground up flax seed
  • Shake Shake Shake

VOILA! My breakfast drink πŸ™‚ It holds me longer than anything else I have found (for me) and gives me awesome energy.

Recipe: Avocado Sauce (vegan)

Ok, this is a simple thing I came up with because I wanted some avocado creamyness for My Favorite Burrito….this is pretty awesome πŸ™‚ Hope you like it!


  • 1 medium (softened) avocado
  • 2 pinches – kosher salt
  • 1/2 to 1 t lemon juice (fresh preferred)
  • 4-5 T Vegan Sour Cream (generally I use 2 T for ever half an avocado used for this recipe)

Usually people want to use a food processor – don’t, it ruins the avocado. Hopefully you have a softened one, crush that with a big spoon and stir in the rest of the ingredients.

Simple yet yummy πŸ™‚ Goes well with chips or anything else you might want to dip into it :).

Note: if you want it more “liquid” substitute one of the tablespoons of sour cream for unsweetened soy milk.

Recipe: My Favorite Vegan Burrito

I crave Mexican food. Frequently. This past weekend it got to me. I had to make something. Burritos. Covered in “cheese” sauce…sigh. There is something so comforting about the warmth and texture of Mexican food. Well, this is my take on a favorite that i didn’t know was a favorite until I started craving it this week πŸ™‚ Enjoy!

Vegan Burritos

This is the full set - it's only 2, but it's about 4 servings. Seriously, they're filling, take it easy πŸ™‚


  • 1 12 ounce can Black-refried beans
  • 1 bag Gardein chicken stripsΒ (you can try a different kind of protein if you like, this was what I used because it is what I had on hand)
  • 1 box Spanish Rice (I use Zatarains – it’s vegan πŸ™‚ )
  • Whole wheat tortillas
  • 2 cups Romaine lettuce
  • 3 Tomatos (I use roma)
  • 2 Avocados
  • My nacho cheese sauceΒ (you’ll only end up using part of the recipe, just fyi)

Assembly directions:

  • In a glass container (I use cornel shown above)
  • Put some of the nacho cheese in the bottom
  • Warm a tortilla and layer it with: black refried beans, spanish rice, “chicken”, romaine lettuce, avocado, tomato.
  • Fold and place in container.
  • Repeat until container is full
  • Cover with cheese sauce and let set for 5-10 minutes
  • I cut one in half for a serving and that is a LOT of food – so be careful. I accompany it with chips and salsa, as well as some of my avocado sauce.

Single serving with avocado sauce and tortilla chips πŸ™‚