Apple-Nut-Pumpkin Bread


1 full cup applesauce

½ cup canned pumpkin

¾ cup light brown sugar

⅓ cup soy or almond or soy milk

1 tbsp ground flaxseeds + 2 tablespoons of hot water

2 cups whole wheat flour

1 tsp baking soda

½ tsp baking powder

1 tsp sea salt

1 tsp cinnamon and 1/2 teaspoon of nutmeg

½ cup walnuts


Preheat the oven to 375°F.

Combine the applesauce, pumpkin, and brown sugar in a mixing bowl.

In a blender (I used a #Ninja) add flax and hot water, then add milk and blend.

Pour flax - milk mixture into the mixing bowl.

Combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg, and stir.

Mix the dry ingredients into the wet ingredients just until blended. Stir in nuts and transfer batter to a 9x5-inch loaf pan. I sprinkled nuts and granulated sugar on top.

Bake ~45-60 minutes, until a knife inserted in the center comes out clean. Cool in the pan for about 20 minutes, remove and cool on a wire rack.


Chickpea Chick Salad


3 cups of cooked Chickpeas (canned is fine)

2 -3 tablespoons of chopped red onions

3 stalks of chopped celery

2 chopped pickles

2 tablespoons of nori seaweed flakes (also works without this)

1/2 cup plant based “Mayo” (recipe below)

salt and pepper to taste

Mix and sdd on lettuce or bread


Plant Based “Mayo”


1/2 cup of cashews (soaked 3-4 hours or overnight)

1/4 - 1/2 cup of water, add slowly for desired consistency

1 1/2 teaspoons of lemon juice

2 1/4 teaspoons of apple cider vinegar

1/8+ teaspoon of salt (to taste)

Put everything in a blender (or smoothie maker) and blend. Add water to get desired consistency. You can adjust the ingrediants for taste, or double the amount for more. I save in a jar for 3-4 days

The recipe can be doubled for more "Mayo".

Breakfast Cookies.JPG

Oatmeal Breakfast Cookies


¾ cup steel cut oats (blended mostly to a flour – my Ninja didn’t make it all flour)

½ cup whole wheat flour

6 tablespoons can sugar

¼ cup chopped walnuts

¼ cup coconut flakes

1 tablespoon ground flaxseeds

½ teaspoon baking powder

¼ teaspoon baking soda

½ teaspoon cinnamon

½ cup plant based milk

¼ cup (or what it takes) of jam or preserves

· Blend everything together, spoon onto wax paper on a cookies sheet.

· Press a dent in the cookies and add the jam or preserves.

· Bake for 30 minutes at 350.