Immunity Soup

1 T. olive oil or use water to cook the onions if you are avoiding fat

1 large onion chopped

1 tsp. ground cumin

½ tsp ground cinnamon

4 cups homemade or low/reduced vegetable broth

1 cup dried lentils – any color – I used green

1 cup chopped button mushrooms

1 15 ounce can diced tomatoes or 1 1/2 cups chopped fresh tomato

1 medium sweet potato chopped

1 cup fresh brewed green tea

1 cup fresh spinach or 1 10 ounce package frozen spinach

Sea salt to taste

Pepper to taste

In large pot heat oil on medium heat.  Add chopped onion and cook until light brown approx. 8 minutes stirring to avoid burning.  Add spices and stir.  Add broth and lentils.  Bring to a boil and reduce heat.  Cover and simmer for 25 minutes.  Add the rest of the ingredients.  Bring back to a boil and then simmer again for 10-15 more minutes or until sweet potatoes are soft.

Anti-inflammatory Green Drink

2 cups spinach
1-2 medium cucumbers approx. 2 cups
1 stalk celery
1 inch ginger root peeled (2 tsp.)
1 bunch chopped parsley
2 apples, cored
juice of 1 lime  (2-3 Tablespoons)
1 lemon juice of (2-3 Tablespoons)
2 cups of water
a handful of ice cubes(optional, probably best for when it's hot)

Put everything in the blender and blend!

I'm trying this instead of ibuprofen!

I replaced water for apple juice in the original recipe.  It cuts down the calories and I figured it had apples in it already.  If you do use apple juice, use natural unsweetened.
I think I got this recipe from my sister-in-law Mary Docter.

Cranberry Almond Muffins

I took a recipe that my mom gave me and turned it into a vegan, gluten free, processed sugar free, saturated fat free recipe that you can substitute all different things for when you make it.  Just for fun I'm going to show you the original recipe.  I'm also going to post different versions of the recipe that I make.  This is at least the fourth time I've made this recipe and this one is the best so far.

Common substitutes I use: 
Egg -3 TBSP tofu
vegetable oil-mashed banana, pumpkin, applesauce
brown sugar/white sugar-3/4 cup honey or agave nectar, brown rice syrup, maple syrup

 Magic Muffin Recipe

6 T. tofu - mashed
3/4 cup applesauce
1/4 cup rice milk

2 tsp. vanilla

2 cups gluten free flour- I used 1/2 oat and 1/2 Bob's Red Mill All Purpose Gluten Free Flour Mix

¾ c. honey or agave nectar

2 tsp. Baking soda

2 tsp ground cinnamon

½ tsp. salt

1 1/2 cups shredded zucchini

1 cup mashed cooked pumpkin

1/2 cup coconut

1/2 cup dried cranberries

¾ cup sliced almonds

1.       Heat oven to 350 degrees F.

2.       In large bowl mix wet ingredients.  Stir in dry ingredients.  Divide batter, filling each muffin cup ¾  full.

3.       Bake 16-20 minutes or until toothpick inserted in center comes out clean. 

4.       Cool 5 minutes remove from pan.

Original recipe from a Gold Medal unbleached flour bag- 

Glorious Morning Muffins

2 eggs

¾ cup vegetable oil

¼ cup milk

2 tsp. vanilla

2 cups unbleached flour

1 cup packed brown sugar

2 tsp. Baking soda

2 tsp ground cinnamon

½ tsp. salt

1 1/2 cups shredded carrots

 1 cup shredded peeled apple

1/2 cup coconut

½ cup raisins

¾ cup sliced almonds

Healthier and Cheaper DIY Snack Mix

Ingredients

• 9 cups of cereal.  I used the store brand version of rice cereal and corn cereal.  Just as tasty and way cheaper.
• 1 1/2 cups raw nuts. (I used roasted soynuts and roasted pepitas and raw almonds because that's all I had on hand.  Raw is better for you.  Less saturated fat.) 
• 1 cup misc. dry ingredients. i.e. bagel chip pieces, sesame sticks, mini pretzels...
• 4 tablespoons of butter or buttery spread. 
• 2 tablespoons Worcestershire sauce. 
• 1 teaspoon seasoned salt or any non-salt seasoning substitute(if you are watching your salt intake) 
• 1/2 teaspoon onion powder
• 3/4 teaspoon garlic powder (optional if you don't mind garlic breath!~) 

Directions

In a large bowl, mix together all the dry ingredients. Melt the butter and stir in the seasonings. Pour over the dry ingredient mix and stir until everything is coated. Bake at 250 degrees Fahrenheit for about one hour, stirring the mix on the pan every 10-15 minutes. Let cool and store in airtight container.

Vegetable Chowder

Ingredients:

• 8 small Yukon Gold, white, or russet potatoes (about 2 pounds), cut into ½-inch chunks
• ½ small onion, peeled and chopped
• 2 cans of whole kernel corn, drained
• 2 medium carrots, peeled and diced
• 2 stalks of celery, chopped
• 1  medium red bell pepper, chopped
• 1 cup chopped broccoli and cauliflower including the stalks, (about ½ pound)
• 1 tablespoon dried thyme
• ¹⁄₈ teaspoon white pepper
• 2 teaspoons ground cumin
• 1 T dried dill
• 1 clove garlic, peeled and minced (optional for those that don't like to smell like garlic)
• Salt to taste

In a large pot, combine everything and add 6 cups water. Bring to a boil over high heat. Reduce the heat to medium-low and simmer for 30 minutes, or until the vegetables are tender.

Remove 1 cup of the soup and puree in a blender. Return the pureed soup to the pot.   Stir well and serve.  Serves 4-6

I simplified the recipe from the original making it with items that you would have on hand and a bit less time consuming. :)

Adapted From Forks Over Knives – The Cookbook.

Fudgy Vegan Brownies

I found this recipe in the cookbook Forks Over Knives.

Ingredients

3 ounces extra firm silken tofu drained

1/3 c pitted prunes, stems removed (I used raisins because I didn't have prunes)

1/2 cup plant based milk, heated ( I used rice drink)

3/4 c 100% maple syrup

1/2 cup plus 2 T unsweetened cocoa powder

3/4 c hot water, but not boiling

2 tsp pure vanilla extract

1 cup flour (your choice) I used soy flour

1/2 tsp baking soda

1/2 tsp salt

1/2 c walnuts roughly chopped (optional)

Directions

Preheat oven to 325 degrees.  Use non-stick 8x8 baking pan.

Put tofu, prunes, hot plant-based milk in the blender,  add maple syrup.  

Mix cocoa powder and hot water in a separate bowl.

 Mix tofu mixture and cocoa mixture together.  Add vanilla.

Add flour, baking soda and salt.

Fold in walnuts,

 Bake for 17-20 minutes.  The top should set and be firm to the touch.  Let cool for  20 minutes. Cut and serve.  Makes 12 brownies.

You can make the Chocolatey Tofu Mousse and put it on top!

Chocolatey Tofu Mousse

• 1 package Westsoy(any brand works) soft tofu (14 oz)
• 1 tsp unsweetened cocoa powder
• 1 c dark chocolate chips (I used Ghiradelli bittersweet chocolate chips 60% cacao)
• 1 tsp pure vanilla extract
• 4 T milk of choice (I used rice milk)
• pinch salt
• 2 T honey or agave nectar

Melt the chocolate, either on the stove or in the microwave. Put everything into the food processor or blender and blend until super-smooth.  If its grainy, keep blending.  Refrigerate 1 hour and serve.  (Serves 2-4)

I found the foundational recipe on the internet but I changed it so much it's not worth giving you the link. :)