Sweet Potato Curry

1 (14 1/2 oz) can of chickpeas, drained and rinsed
1 (14 1/2 oz) can of diced tomato, drained
1 large sweet potato, diced
1 box of frozen chopped spinach
1/2 medium onion, sliced
1 tablespoon olive oil
2 teaspoons curry powder
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1/8 teaspoon ginger

1. Slice onion
2. Dice sweet potato(leave skin on for more nutrients)
3. Microwave sweet potato for about 2-3 minutes.
4. Heat oil in large skillet that has a cover. When hot add half of the spices and onion.
5. Saute for about one minute.
6. Thaw spinach.
7. Add sweet potato and cook for 3-5 minutes
8. Add rinsed chickpeas, drained tomato, thawed spinach and other half of spices.
9. Simmer, covered for about 5-10m minutes or until dry.

V BANANA MUFFINS

1/2 cup Rice milk
1/2 tsp apple cider vinegar
1/4 cup vegetable oil
1/4 cup light brown sugar
1/2 tsp vanilla extract
1 cup flour
1/2 cup rolled oats
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 dash nutmeg
2-3 mashed bananas
1/2 cup raisins
2 table spoons flaxseed meal

Oat Topping

2 tablespoons granulated sugar
2 tablespoons rolled oats
1/4 teaspoons ground cinnamon

1. Preheat oven to 375.
2. Combine rice milk and vinegar in large bowl and set aside for a few minutes then whisk vigorously until frothy.
3. Drizzle in oil, follow by adding in brown sugar and vanilla. Mix well.
4. Combine flour, 1/2 cup of oats, baking powder, baking soda, salt, cinnamon, and nutmeg in separate bowl. Slowly incorporate dry mixture into wet, but do not over mix.
5. Fold in mashed bananas ans flaxseed meal.
6. Pour into muffin pans.
7. Combine sugar, cinnamon, and oats for topping.
8. Sprinkle over muffin batter.
9. Bake 14 to 18 minutes.
10. Let cool on rack.

V OATMEAL COOKIES WITH A KICK

2 tablespoons ground flaxseed(equivalent of 2 eggs)
6 tablespoons water
1 cup non-dairy butter
1 1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla
1 3/4 cups unbleached all-purpose flour
1/2 cup oat bran
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
3 cups rolled oats
1 cup raisins or dried cranberry

1. Preheat oven to 350.
2. Place parchment paper on baking sheets.
3. Whip together flaxseed and water until creamy and thick.
4. Cream together butter, sugars, vanilla, and flaxseed mix.
5. In large bowl mix flour, oat bran, baking soda, baking powder, salt, cinnamon, and nutmeg.
6. Add butter mixture to dry mixture and mix until smooth.
7. Add rolled oats and dried fruit of choice until completely combined.
8. Spoon tablespoons and with slightly greased oil roll into balls 1/2 thick.
9. Bake 12-15 minutes, until slightly brown.
10. Allow cookies to cool on sheet until firm then cool on wire rack.