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Creamy, salty, and satisfying. This casserole goes well with fresh broccoli or another vegetable of choice.

1/2 of a 1lb bag of fusilli noodles, cooked
1 lb ground sausage, cooked and drained
6 oz of Tofutti brand (dairy-free) sour cream(about 1/2 of a 12 oz container)
few shakes of garlic powder
few shakes of nutritional yeast (optional)
few shakes of black pepper
1 "cream of" mixture: 4 Tbs of Earth Balance butter, 1/3 cup flour, 2 cups chicken  
                                broth
bread crumbs (panko or other type) for topping  (optional)


Method:
1. boil noodles. cook sausage.
2. in a saucepan, combine with a whisk: "cream of" mixture ingredients (Earth Balance, flour, chicken broth). Add garlic powder, pepper and bring to low boil to thicken. Remove from heat and add nutritional yeast and dairy-free sour cream. 
3. Mix "cream of" mixture with noodles and sausage. Scoop into casserole dish.
4. sprinkle bread crumbs on top and bake at 350 for about 20 minutes or until golden on top and a little 'bubbly'. Let cool down and enjoy!







 
 
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These muffins were adapted to be lower in sugar (still plenty sweat!) so they can be eaten for breakfast without a complete sugar overload. I also made them dairy-free and egg-free. 

I combined a few recipes, but the main part was from one of the recipes on Annies Eats .com.


3 cups of all purpose white flour (I usually do 'white' whole wheat)
1 Tbs of cinnamon
1 tsp salt
1 tsp baking soda
4 eggs or the equivalent in EnerG egg replacer (2 Tbs replacer, 1/2 cup water)
1/2 cup brown sugar (can increase to 3/4 cup or even 1 cup if desired)
2 cups pumpkin puree
1 1/4 cup vegetable oil (or oil of choice; coconut oil would be lovely)
1 cup of Enjoy Life brand dairy-free chocolate chips

optional*: 
1 Tbs "pumpkin pie spice blend"
and/or pinch of allspice or cloves
and/or pinch nutmeg
      
*I say optional because my little boys tend to like it with more cinnamon and less 'strong' spices, so I have adapted accordingly. 

We also like to sprinkle some cinnamon sugar on top before baking. Makes a nice topping with a little 'crunch' and a little 'sweet something something'.

Method:
1. In a large bowl, combine flour, cinnamon, salt, baking soda, brown sugar.
2. In a smaller bowl, mix egg replacer with the water until well blended.
3. In the same smaller bowl, add oil, pumpkin puree and mix well.
4. Pour the smaller bowl's 'wet' ingredients into the large bowl and stir until just mixed.
5. Scoop into lined cupcake/muffin trays.
6. Bake at 350 for 20-25 minutes (time may vary with different ovens)