Combine the mashed tofu with the green onions, vegan mayonnaise, pickle relish, mustard, cumin, turmeric, and garlic powder. Mix thoroughly. Spread on whole wheat bread and garnish with lettuce and tomato slices. Carrot Muffins
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Preheat the oven to 375°F.
In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots. Add all of the wet ingredients, maple syrup through oil. Mix well.
Pour the batter into a lightly oiled muffin pan and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.
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Mix together the granola, brown sugar, sunflower seeds, raisins, and carrots. Blend in the peanut butter a little at a time to form a smooth mixture. Refrigerate overnight. Form into balls and enjoy!
For variety, dip the "asteroids" into melted vegan chocolate and refrigerate until hard before eating.
Decadent dairy-free chocolate and other tempting treatsall available at the click of a button!
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| Dairy-Free Chocolate Eggs from Pangea |
Gummy Candy from Vegan Unlimited |
Chocolate Bunnies from Vegan Essentials |
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| Vegan Jelly Beans from Vegan Essentials |
Dairy-Free Giant Truffle Easter Eggs from Chocolate
Decadence |
Vegan Peanut Butter Cups from Food Fight |