Fabulous Blueberry Muffins

Happy Earth Day! I was craving blueberry muffins on this lovely spring morning!
This recipe makes about 16-18 muffins

INGREDIENTS:
2 3/4 cup all purpose flour
1 cup sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/3 cup soy milk plus 1 tsp. apple cider vinegar
1 Ener-G egg (you can find Ener-G in the gluten free isle of your supermarket. The directions to make 1 egg equivalent are on the box)
1/2 cup canola oil
1 generous cup of plain soy yogurt
1 tsp. vanilla extract
2 cups fresh blueberries
turbinado sugar, optional

METHOD:
1. Preheat oven to 350 degrees.

2. Line a muffin tin with liners. You can also just grease the pan with some cooking spray or shortening.

3. Mix the soy milk and apple cider vinegar and let this curdle together while you get your other ingredients mixed up.

4. In a large bowl, sift flour, baking powder, baking soda, salt, nutmeg and sugar.

5. In a medium bowl, mix the Ener-G egg together. Then add in the canola oil, yogurt, vanilla extract, and the soy milk/apple cider mixture.

6. Add the wet ingredients to the dry and stir with a wooden spoon. Make sure all of the ingredients are incorporated, but don't over mix the batter.

7. Fold in 1 1/2 cups of the blueberries.

8. Add the muffin batter to the muffin tin, filling almost up to the top.

9. Sprinkle the remaining berries where you think the muffin looks sparse and press down lightly into the batter. Sprinkle turbinado sugar over the top.

10. Bake 35 minutes and allow to cool completely.

Breakfast Burritos

I love going to Greenstar in Ithaca, NY and getting their vegan breakfast burritos before doing a big grocery shopping excursion. The only problem is that Ithaca is an hour and a half away, so this morning I have come up with my own take on the breakfast burrito.

INGREDIENTS
1 tablespoon olive oil
2 garlic cloves, minced
1 small yellow onion, sliced
1 block, firm tofu
1 teaspoon turmeric
1 tablespoons chili powder
1/4 cup salsa
1/4 cup Daiya cheddar cheese
salt to taste
pepper to taste
1 tablespoon cilantro, chopped
6 burrito size tortillas
cooking spray

METHOD:
1. Heat a frying pan on a medium heat setting. Add the olive oil after a minute and cook the garlic, onions, and tofu. Cook the mixture for about 10 minutes or until the onions get nice and soft.

2. Add the turmeric and chili powder to the pan, cooking for about a minute.

3. Add in the cilantro, cheese, and salsa. Cook for a couple of minutes or until the cheese is melted.

4. Heat a clean frying pan on a stove top, using a medium heat setting. Spray lightly with cooking spray.

5. Now it is time to assemble. Take about 3 heaping spoonfuls of tofu mixture and place on the tortilla. Roll up burrito style by rolling tight, pulling in the sides, and rolling tight again.

6. Place the burrito seam side down onto the heat. Let it cook for 3 minutes or so (until it is nice and brown). Flip and do the same for the next side. I used a spatula to lightly press down onto the burrito so it would be nice and flat.

7. Slice diagonally, pair with your favorite condiments (Tofutti Sour Cream, Sriracha, etc) and enjoy!