Vegan Zucchini Muffins

 Mini muffins (24) 

Great for children and snacks. 

Use a small cookie scooper for the batter.

Regular size muffins

Makes 10 - 12

Use an ice cream scooper for the batter. 

Zucchini Muffins

Recipe from The Modern Nonna - another great website! 

Roasted Whole Butternut Squash

 

Ingredients: 

1 Butternut squash (about 1 1/2 to 2 lbs) 

2 TBS olive oil (divided) 

kosher salt for seasoning 

black pepper 

1 TBS of maple syrup

1/4 tsp ground cinnamon 

1/8 tsp nutmeg 

2 TBS chopped pecans (optional) 

Directions: 

1. Preheat oven to 400F / 204C.

2. Was and dry the squash. 

3. Place the squash on a sturdy cutting board. Using a sharp chef's knife, trim the stem and bottom of the squash. 

4. Starting at the larger side of the squash, carefully cut in half lengthwise, using small rocking motions. 

5. Use a spoon to remove the seeds. 

6. Line a large baking sheet with foil. Grease the foil with 1 TBS olive oil, using a paper towel or brush to spread evenly. 

7.Brush the flesh of the squash with 1 TBS oil and place the half cut side down - evenly spaced on the baking sheet. 

8. Roast until a knife can easily pierce into the flesh, about 30-45 minutes depending on the size of your squash. 

9. Carefully turn the squash over with tongs and season with salt and pepper. Serve as is, or proceed with the maple glaze. 

10. In a small bowl, combine the maple syrup, cinnamon and nutmeg. Brush evenly on the flesh and roast until the surface is caramelized, about 8 to 10 minutes. 

11. Garnish the whole roasted squash with chopped pecans. 

Here is the link to the original recipe - many great recipes to explore!

Jessica Gavin website

Crispy Roasted Potatoes

 

Click on this link! 

Crispy Roasted Potatoes

Vegan Breakfast Cookies

 

Makes 30 cookies

Recipe can be halved.

Ingredients: 

2 - 3 ripe bananas 

2 cups of rolled oats 

1 TBS maple syrup (optional)

3 TBS ground flaxseeds (optional) 

1/2 cup of nuts/seeds, chopped
(almonds and pumpkin seeds - pepitas)

1/4 cup raisins or other dried fruits, cranberries, cherries 

1/3 cup dark chocolate chips (optional) 

4 TBS of nut butter , peanut or almond (or tahini) 

1 tsp vanilla extract 

1 tsp baking powder 

1/2 tsp cinnamon (optional) 

1/4 tsp salt 

splash of plant milk (if necessary) 

 

Directions: 

Preheat oven to 180C - 350F. 

1) Mash the bananas with a fork. 

2) Add the rolled oats and remaining ingredients and mix well. 

3) Mix well until dough holds together. If it seems dry, add a bit of plant based milk. 

4) Line a baking sheet with parchment paper. 

5) Using a tablespoon or small cookie scoop, place on the baking sheet and flatten. 

6) Bake for 18-22 minutes till lightly browned and set. 

Check the bottom of a cookie to make sure they are not too dark.