Vegan Cinnamon Bread

Source: https://makeitdairyfree.com/vegan-cinnamon-quick-bread/#recipe 

Ingredients

• ▢1 cup non dairy milk 
• ▢¼ cup unsweetened applesauce
• ▢⅓ cup oil 
• ▢2 cups flour
• ▢1 cup brown sugar (cane sugar works)
• ▢1 tablespoon baking powder
• ▢½ teaspoon salt

For the Spice Mix

• ▢⅓ cup brown sugar 
• ▢2 teaspoon ground cinnamon

Instructions

• Preheat oven to 350 degrees F. 
• In a large bowl combine non dairy milk, applesauce and melted coconut oil.
• Add to the bowl flour, baking powder, salt and brown sugar and mix everything together with a spatula.
• In a small bowl combine coconut sugar and cinnamon creating the spice mixture.
• Grease a loaf pan.
• Layer loaf pan by pouring half the batter into loaf pan, then half the spice. Then, remaining batter and the rest of the spice. 
• Take a knife put it into the batter until touching the bottom of the pan. Zigzag it through the batter from left to right to create a marble like effect with the spice.
• Bake the loaf for 45-55 mins or until a toothpick inserted in the center comes out clean. 
• Let cool, then cut and serve.  It's even better the next morning. 
• Warm up as needed.

Spicy Black Bean Soup

Source: https://cookieandkate.com/spicy-vegan-black-bean-soup/

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 2 medium yellow onions, chopped
• 3 celery ribs, finely chopped
• 1 large carrot, peeled and sliced into thin rounds
• 6 garlic cloves, pressed or minced
• 4 ½ teaspoons ground cumin
• ½ teaspoon red pepper flakes (use ¼ teaspoon if you’re sensitive to spice)
• 4 cans (15 ounces each) black beans, rinsed and drained
• 4 cups (32 ounces) low-sodium vegetable broth
• ¼ cup chopped fresh cilantro (optional)
• 1 to 2 teaspoons sherry vinegar, to taste, or 2 tablespoons fresh lime juice
• Sea salt and freshly ground black pepper, to taste
• Optional garnishes: diced avocado, extra cilantro

INSTRUCTIONS

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat until shimmering. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally, until the vegetable are soft, about 10 to 15 minutes.
2. Stir in the garlic, cumin and red pepper flakes and cook until fragrant, about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender, about 30 minutes.
3. Transfer about 4 cups of the soup to a stand blender, securely fasten the lid, and blend until smooth (never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it’s very hot). Or, use an immersion blender to blend a portion of the soup.
4. Return the pureed soup to the pot, stir in the cilantro, vinegar/lime juice and salt and pepper, to taste. Serve.

Pasta with lemon dill pesto

 Source: https://www.thespruceeats.com/lemon-dill-pesto-with-scandinavian-twist-2952900

(slightly modified by Aimee)

• 5 tablespoons walnuts (or pine nuts)

• 5 cloves garlic

• 6 ounces fresh dill, about 2 to 3 cups, roughly chopped

• 1 large lemon, zested & juiced

• 1/2 teaspoon salt plus more to taste

• 1/2 cup olive oil

• 16 oz. pasta, cooked according to package directions

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• Place pesto ingredients in food processor and process until smooth. Toss with pasta and serve!
  

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