Muffins, oh yeah.

INGREDIENTS

The Dry

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup white sugar (organic)
  
• 1/4 cup oat bran
• 1/4 cup quick oats or granola
  
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup blueberries
• 1/2 cup chopped nuts (I like pecans)
  

The Wet

• 1 banana, mashed
• 1 egg
• 1 teaspoon vanilla extract

• 1 cup buttermilk
• 1 tablespoon vegetable oil
• OR
  
• 1 cup of light coconut milk
• 1 tbls of coconut oil
  

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
2. In a large bowl, stir together the The Dry [all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, baking powder, baking soda and salt. Gently stir in the blueberries and nuts]
   
3. In a separate bowl, mix together the Wet [mashed banana, buttermilk, egg, oil and vanilla]
   
4. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
5. Bake for 15 to 18 minutes in the preheated oven or until the tops of the muffins spring back when lightly touched.

Vegan Chocolate Muffins

I love springtime. Yesterday I bought the most beautiful basket of strawberries. What is better than strawberries and chocolate.

Start by combining day ingredients:

1 1/2 Cups Flour
2 teaspoons Baking powder
1/2 teaspoons baking soda
1/4 cup sugar
1/4 cup coco powder (vegan)
1 cup chocolate chips (vegan)

Combine with the wet ingredients:

1 cup rice/soy milk
1 teaspoon vanilla

Add additional soy milk if the batter is a little thick

Bake at 350 degrees

Tofu Watercress Stir Fry

Combine:
1 tbls fresh lime juice
1 tbls tamari sauce (Braggs Liquid Aminos)
1 tbls Mirin
1 tps fresh ginger
1/2 tps fish sauce

1 cubed package of Extra Firm Tofu (the kind you buy in the refrigerator case)

Saute:
2 chopped cloves garlic
1 scallion (or equivalent small onion)
2-4 tbls sesame oil

When garlic & onion reach translucent stage add the marinated tofu
brown on each side take care to minimize turning the tofu as it will fall apart if handled too much

turn off heat
add two bunches of fresh, washed Watercress

add the remaining marinade

cover and allow the watercress to wilt

serve over rice or udon noodles