New Recipe

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BOOM

Ticken Wrap

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1pkg Extra Firm Tofu
Garlic Salt
Montreal Chicken Spice
Salt & Pepper
Wraps
Spinach
Sun-dried tomatoes
Artichokes

On a plate combine Montreal Chicken spice with a sprinkle of garlic salt. Cut the tofu into thick slices, then coat on both sides with the rub of spices. Drizzle olive oil into a fry pan, cook the tofu until golden on both sides.

Grab a wrap, fill with spinach, sun-dried tomatoes, & artichokes, add the tofu, roll it up and you've got a 'ticken' wrap, without the chicken!

Vegan Lemon Muffins

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Makes 8 Muffins
2 tbsp non-dairy butter (soy/coconut)
1/4 cup honey
2 tbsp maple syrup
1 tbsp flax seed
3 tbsp water
1/4 cup + 2 tbsp non-dairy yogurt (soy/almond)
juice & zest of 1/2 a lemon
2/3 cup cake/pastry flour
1/4 tsp baking soda
1/2 tsp cinnamon
pinch of salt

Heat oven to 400 F.
Grease muffin tin.
Combine vegan butter, honey and maple syrup then blend with a mixer.
In a blender combine flax seed and water, grind until it creates a paste. Add the paste to the vegan butter, honey and syrup and blend again.
Stir in yogurt, lemon juice and zest.
In another bowl, combine flour, baking soda, cinnamon, salt and whist together.
Add dry ingredients to the wet ingredients and stir until smooth.
Use a spoon to pour the batter into the muffin tins.
Cook for 18 minutes.

Dainty Dessert

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Chocolate Dipped Strawberries

1 bar of Lindt Madagascar Chocolate

1tbsp vanilla almond milk

Fresh washed strawberries

In a double boiler heat the chocolate until melted adding the milk at the end. Dip strawberries. Let let chill in the fridge for about 10-15mins. Enjoy!