Quinoa Bean Salad

In a large bowl, add 2 cups cooked quinoa.  Add 1 cup chopped baby cucumbers, 1 cup diced celery, 1/2 cup chopped cherry tomatoes, 1 diced red onion, 1 can black beans, drained, 1 can chickpeas, drained, 1 diced avocado, 1/2 cup dried cranberries, 3/4 cup of marinated chopped olives.  Add dressing of choice such as white balsamic vinegar and a drizzle of sesame oil. Season to taste with salt and pepper.

Vegan Banana Oatmeal Muffins


  • 4 medium bananas
  • 1 cup unsweetened applesauce
  • 2 tbs of ground flax plus 6 tablespoons of water or 2 eggs
  • 1 1/2 cup of non-dairy milk such as rice milk or almond milk
  • 4 cups of quick or old-fashioned oats
  • 1 cup of organic dark chocolate chips or Lily’s chocolate chips (stevia sweetened)
  • Optional: 1/2 cup dried cranberries or raisins, nuts or fresh blueberries.

Preheat oven to 375 degrees.  Use a silicone muffin pan for easy removal or spray a muffin pan with vegan cooking spray.
Mash bananas. Then add applesauce, flaxseed plus water or 2 eggs,  non-dairy milk. Mix well. Then add oatmeal. May add more milk if mixture is too dry. Batter should be thick but not dry. Add 1/2 cup chocolate chips.  Put into silicone pan.  Use any leftover in a small loaf pan to bake.  Optional add in dried fruit or nuts. Bake at 375 for about 30 min or until golden brown. Freezes well.

Vegan Pumpkin Coconut Cookies

  • 1 15oz can pumpkin puree
  • 3/4 cup unsweetened applesauce
  • 3 large mashed bananas
  • 2 cups unsweetened rice milk
  • 1 16oz package of garbanzo bean flour
  • 1/3 cup brown sugar
  • 1/4  cup honey or stevia liquid equivalent
  • 1 cup of reduced fat coconut flakes, organic
  • 1/2 cup raisins
  • 1/2 cup organic chocolate chips
Preheat oven to 375. Line a large pan with parchment paper. Mix pumpkin, applesauce, bananas, milk in a large bowl.  Add flour, sugar, honey and coconut.  Mix well. Add raisins and chocolate.  Using a melon scooper, place in pan and bake 20-25 minutes, deepening on how crispy you want the cookies to be.  Store in fridge for up to a week or freezer.