Corn Muffins
Serves: ~12
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 25-30 minutes

These sweet corn muffins can be spruced up in almost any fashion. They’re addictively good!

1 1/2 cups all-purpose flour
1 cup sugar
3/4 cup cornmeal
1 tbs baking powder
1/2 tsp salt
the equivalent of 2 eggs
1/2 cup canola oil or melted vegan margarine
1 cup non-dairy milk
1/4 to 1/2 cup dried, fresh or frozen blueberries

Combine the first five ingredients in a mixing bowl. Add the next three ingredients and mix until just combined. Fold in blueberries. Fill muffin tin (greased or with paper cups) 3/4 full. Bake for 25-30 minutes or until a toothpick comes out clean.

Notes
I’ve been using a lot of dried blueberries in my baked goods. They’re super sweet and won’t turn the batter purple.
Use another type of berry as a substitute.
Egg substitutions (per egg):

• Commercial Egg Replacer (see package for measurements)
• 1 tbs Flaxseed and 3 tbs water blended for one minute
• 1/4 cup whipped silken tofu

Add some whole corn kernels for texture.
Make this spicy by replacing the blueberries with diced fresh jalapeño pepper.

Cole Slaw
Serves: ~14
Difficulty: Easy
Prep Time: 10 Minutes
Cook Time: 15 Minutes

This is a great recipe that can be served warm or cold!

1 medium head cabbage, finely shredded
3 green onions, sliced
3/4 cup sugar
3/4 cup vinegar
1 1/2 teaspoons celery seed
1 1/2 teaspoons salt
3/4 cup vegetable oil (or less, to taste)

In a large bowl, combine cabbage and onions. In a saucepan, mix sugar, vinegar, celery seed and salt; bring to a boil. Add oil; return to boiling and cook until sugar dissolves. Pour over cabbage; toss gently. Chill.

Notes
Buy your cabbage pre-shredded to save time!
Substitute the celery seed and salt for celery salt or omit the celery seed if you don’t have any on hand.
You can reduce the oil down to 1-2 tablespoons if you want less fat.
Try different types of vinegar for a subtle change.

Asian-inspired Zucchini and Onions
Serves: 3-4
Difficulty: Easy
Prep Time: ~5 minutes
Cook Time: ~10 minutes

Extremely quick and full of flavor, this never makes it to “leftovers!”

1-2 tbs vegetable oil
1 medium onion, thinly sliced
2 medium zucchini, thinly sliced
2 tbs teriyaki sauce
1 tbs soy sauce
1 tbs sesame seeds (optional) OR 1-2 tsp sesame oil
black pepper to taste

Heat the oil in a saucepan over medium-high heat. Add onions and cook 5 minutes. Add zucchini, cook for about one minute. Stir in teriyaki and say sauces, and sesame seeds/oil. Cook until the zucchini is tender, about 5 minutes. Add black pepper and serve!

Notes
Great with rice of any kind!
Substitute low sodium teriyaki and soy sauces if necessary.