Recipe | Vegan Apple Pumpkin Muffins

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Makes 12 muffins

2 cups brown rice flour
1/3 cup raw cane sugar
3/4 cup canned pumpkin
1 cup unsweetened applesauce
2-3 tbsp plain, unsweetened almond milk
1/4 cup canola oil
1/2 tsp ground cinnamon
1 tbsp pumpkin pie spice
2 tsp baking powder
1/4 tsp salt
*optionl* 2-3 tbsp raw pumpkin seeds

Preheat your oven to 325° F.

Combine all of the dry ingredients (brown rice flour, sugar, cinnamon, pumpkin pie spice, baking powder, salt) in a large mixing bowl. Whisk together the wet ingredients (pumpkin, applesauce, almond milk, canola oil) in a separate mixing bowl.

Once both are separately combined, add the wet ingredients to the dry ingredients gradually until all ingredients are thoroughly mixed. The batter will be relatively thick.

You can either lie your muffin tin with muffin cups, or you can just spray the tin with some canola oil cooking spray to ensure that the muffins don't stick when you try to take them out. Scoop the better into each muffin mold about 3/4 of the way up.

*If you want, you can top each muffin with a sprinkling of pumpkin seeds before you bake them off. The pumpkin seeds will roast in the oven a little bit and provide a nice contrast in flavor with the slight sweetness of the muffins*

Pop those bad boys in the oven and bake for 15-20 minutes, depending on your oven. Mine were perfect at 15 minutes. Just keep checking on them after the 15 minute mark by sticking a toothpick or a knife or fork through the center of a muffin to see if the inside isn't a gooey mess.

Enjoy! :)

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Recipe | Chunky Vegetable Soup with Cannellini Beans

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This recipe yields roughly 7 pints (I stored all my leftovers in handy pint-sized Mason jars- I suggest you do the same to portion everything out and have easy, quick dinners for the week!)

1 quart of Vegetable Stock (you might want to get a low sodium one so you can control the saltiness level of your soup)
a couple tbsp of extra virgin olive oil
4 cups water
3-4 cloves fresh garlic, minced
1 zucchini, cut into fourths, length-wise, and then chopped
2 large carrots, chopped
2 bell peppers, chopped (use whatever colors you have - I had a green and a red so that's what I used)
2 cups frozen broccoli
1 15oz. can of cannellini beans, drained and rinsed.
1 cup pasta (I used broken up pieces of linguine)
1 tbsp hot sauce
2 tbsp soy sauce (not photographed - this was a last minute addition)
1 tbsp ground cumin
1 tbsp turmeric
Salt and pepper to taste

Set a large stock pot over medium heat and add some olive oil. Sautee the carrots for about 7 minutes. Then add the chopped bell peppers, zucchini, and garlic and sautee for another 5-7 minutes, or until they start getting tender. Add some salt and pepper and the cumin, turmeric, and hot sauce. Stir to incorporate the spices and then add your stock and water. Add your broccoli, beans, and soy sauce to the pot. Cover with a lid and bring the soup up to a boil. Once at a boil, drop your pasta in and cook until the pasta is al dente (or of desired consistency). Adjust seasonings to taste and enjoy! The soup gets better the longer it sits - so left overs are GREAT :)

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