Veg for Life

Naturally Orange flavored Coconut Pecan Muffins I don't know what it is exactly, but the last few days recipes have just been popping into my brain. I have been coming up with something new every day. It has been so hot here that I have been doing most, if not all of my baking at night. These muffins were the result of a 1 AM brainstorm.  My family loves them and has deemed this recipe blog worthy.  High praise, indeed.  I hope that you will like them as much as we do. Orange flavored Coconut Pecan Muffins 3/8 cup Warm Water mixed with 1/8 cup of Flax Meal 1/3 cup Demerara Sugar 1 cup So Delicious Coconut Milk Unsweetened (or Non Dairy Milk of Choice) 1/3 cup Orange Juice 1/4 cup Extra Light Olive Oil (or Canola Oil) 1 cup Unbleached All Purpose Flour (or White Wheat) 2/3 cup Spelt Flour 1/3 cup Coconut Flour 1 Tbsp. Baking Powder 1 tsp. Salt 1/2 cup Unsweetened Shredded Coconut 1/2 cup Pecan Pieces Preheat oven to 400 degrees.  Whisk togethe...

Posole about forty five minutes before done.  When it is ready you mostly just see the hominy on top. I like to think this is the perfect way to warm up on a winter night.  I love spicy food, so Mexican stew is right up my alley.  Making this one vegan, simple.  I eliminate the pork and the chicken broth from the traditional recipes, then add mushrooms.  Easy right?  My family, however does not love spicy, in fact they actively avoid spicy foods.  The solution?  I made a very lightly spiced stew and added Cholula Hot Sauce and extra chiles to my bowl.  Everyone happy with one pot of soup and batch of cornbread, priceless. Posole  2 Tbsp. Olive Oil 1 medium onion, diced 2 Celery Stalks, chopped 4 cloves of Garlic, minced 6 oz. Portobella  Mushrooms, sliced into chunks 8 oz. White Button Mushrooms, sliced 1/2 tsp. Chili Powder (Add 1 tsp if you like yours spicy) 1/2 tsp. Cumin Salt and Pepper to taste 6 Cups Wate...