blueberry corn muffins

save the sugar for

the newly-hung hummingbird

feeder on the deck

24 servings, 78 calories

3 (4-oz size) containers gerber bananas, 6 packets stevia, 1 t salt, 1 T powder, 2 namaste egg replacer eggs, 1 T vanilla, 2 c cornmeal, 1 c white whole wheat flour, 1/2 c unsweetened vanilla almond milk, 2 c frozen blueberries

combine, use silpat, 375 F, 18 minutes


rain dripping off the

roof lands in the cup of a

just-born daffodil


2 cans chickpeas, rinsed and drained; 10-16 oz tahini, 1/2 c lemon juice, 1 T sea salt, 1 T cumin, 1 t minced garlic

food processor: everything but chickpeas, 2 mins, drizzling in cold water until a ball barely suggests itself; add chickpeas, process 3 minutes

english muffins

after 6 minutes

of baking, cut one open

to see if it’s cooked

source, 12 servings, 240 calories

2 packets yeast + 2/3 c warm water, 1 stick vegan butter, half melted; 1 c plain almond-milk yogurt, 1 c warm full-fat unsweetened cashew milk, 1 T maple syrup, 2 t salt, 4 c white whole wheat flour

combine everything except not-melted butter, rise 1 hr; heat remaining butter in a pan, divide dough, cook each muffin 2-4 minutes/side until golden brown, covered; bake on silpat with cornmeal, 350 F, 6-10 minutes