maple-glazed-butternut-squash

 

 

 

Medium butternut squash; halved, seeds removed
2 tablespoons extra virgin olive oil
salt and freshly ground pepper to taste
2 teaspoons chili powder
1 teaspoon cumin
2 tablespoons pure maple syrup

Preheat oven to 350°.

Line a baking sheet with parchment paper.
Place butternut squash halves on baking sheet.
Drizzle with olive oil.
Sprinkle with chili powder and cumin.
Bake for 45 minutes.
Remove squash from oven and drizzle with maple syrup.
Return squash to oven.
Bake 10 more minutes, or until squash is tender.
Slice squash halves into thin slices.

Serves 6-8

cornbread muffins

 

 

 

 

1 cup non-dairy milk
2 teaspoons apple cider vinegar
1 cup unbleached flour
1 cup cornmeal
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons coconut oil, melted
2 tablespoons unsweetened applesauce
1 cup corn kernels, thawed, if frozen
maple syrup, optional
non-dairy butter, melted, optional

Preheat oven to 350°

Place paper cup liners in muffin tin. Or lightly spray tin with cooking spray.
In a small bowl mix milk and apple cider vinegar. Let stand to curdle.
In a medium mixing bowl, stir together flour, cornmeal, sugar, baking powder, baking soda, and salt.
Make a well in center of dry ingredients.
Add milk mixture, oil and applesauce.
Stir the wet ingredients.
Then mix wet and dry together until dry ingredients are moistened.
Do not overmix.
Fold in corn kernels.
Fill each muffin tin almost up to the top with batter.
Bake 18 to 22 minutes.
Tops should feel firm to touch. Knife inserted in center should come out clean.

Servings: 12 muffins

Note: Best eaten when warm. Maple syrup and melted, non-dairy butter are great drizzled on top of muffins.

3 teaspoons Ener G Egg Replacer
4 tablespoons water
1/2 cup nondairy milk
1 teaspoon vanilla, optional
1/4 teaspoon cinnamon powder, optional
4 slices bread, 1/4 – 1/2 inch thick (vegan challah works well)
4 tablespoons nondairy butter, divided
maple syrup
sliced fruit, optional

In a blender, blend until frothy Egg Replacer with water.
Add milk, vanilla, if using, cinnamon powder, if using, until well mixed.
Pour 1/2 of mixture in a 13″ x 9″ baking dish. Add bread slices and rest of liquid mixture. Allow the bread to absorb the liquid, about 10 minutes.
Preheat large frying pan on medium heat. Add 2 tablespoons of the butter. When melted, add 2 slices of the bread. Fry for 3-4 minutes, or when underside is golden. Then flip the bread over and fry for another 3-4 minutes. Repeat process with the 2 remaining slices of bread.
Top with sliced fruit, if using. Pour maple syrup over fruit.

Serves 2