Vegan Onion and Pear Grilled Cheese! 

Ingredients: 

• 2 Tbsp. vegan butter or margarine
• 1/4 small onion, thinly slices
• 2 slices whole-wheat bread
• 1/2 pear, thinly sliced
• 1/4 cup shredded vegan cheese (Try Daiya’s Mozzarella Style Shreds)

Instructions:

1. Melt 1 tablespoonful of the vegan butter in a skillet over medium heat. 
2. Add the onions and cook until soft and caramelized, about 5 minutes. Transfer to a plate.
3. Spread the rest of the vegan butter on both sides of each bread slice. Place one slice in the skillet and top with the caramelized onions, pear slices, and cheese shreds. Cover with the other piece of bread. 
4. Cook until the bread is golden brown, about 2 minutes. 

Enjoy! 

Cranberry-“Cream Cheese” Crostini!

Ingredients:

• 1 baguette
• 2 tsp. olive oil
• 1/2 cup vegan cream cheese
• 1/2 cup chopped dried cranberries

Instructions:

1. Preheat the over broiler to 450 F. 
2. Slice the baguette on the bias into 12 pieces. Brush the olive oil onto both sides of each slice, then place on a baking sheet. Cook for about 5 to 7 minutes, or until crispy and beginning to brown around the edges. 
3. Mix the vegan cream cheese and chopped cranberries in a small bowl until just combined. 
4. When the bread has cooled slightly, top each slice with a dollop of the cream cheese mixture. 

Enjoy! 

fuckyeavegans:

Vegan Banana Bread Muffins

Ingredients:

• 1 cup turbinado sugar
• 1 1/2 cups (about thee medium bananas) mashed*, very ripe bananas
• 2 tablespoons ground flax meal
• 1/4 cup plus 2 tablespoon hot water
• 9 ounces (1 2/3 cups) brown rice flour
• 2 ounces (1/3 cup) potato starch
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1/2 cup soy-free shortening
• *To mash, place bananas in a bowl. Use a fork and mash until smooth with no large pieces of bananas remain (small pieces of bananas are fine).

Directions: 

1. Adjust oven rack to middle position and preheat oven to 350°F. Line 14 standard muffin cups with paper liners or grease with a non-stick cooking spray. Set pans aside
2. In small bowl, combine mashed bananas and turbinado sugar. In another small bowl, combine flax meal and hot water. Stir to combine. Allow banana mixture and flax mixture to stand for 10 minutes.
   
3. In medium mixing bowl, whisk together brown rice flour, potato starch, baking powder, baking soda, salt, and xanthan gum. Set aside.
   
4. In large mixing bowl, cream shortening until light and fluffy, about 20 seconds. Add flax meal mixture. Cream until smooth. Scrape down bottom and sides of bowl.
   
5. Add half dry ingredients. Blend until smooth. Add banana-sugar mixture. Blend until well incorporated. Add remaining dry ingredients. Blend batter until smooth, about 20 seconds. Batter will be thick.
   
6. Fill muffin cups 2/3 full with batter. Bake muffins until deep golden brown, about 25 minutes. Transfer muffins to wire rack to cool. Store in an airtight container for up to four days or freeze up to one month.
   

(via tofuwithpulses)