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EASY, healthy, VEGAN MEALS & SNACKS with my sister!

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Banana Nut Muffins
3 c oat flour
½ c oats
1 T baking powder
1/2 t baking soda
¼ t salt
3 bananas, mashed
2 T macadamia butter (or almond butter)
1 t apple cider vinegar
2/3 c maple syrup
¾ c plant milk
¼ c walnuts, chopped

Pre heat oven to 375*. In a large mixing bowl, add wet ingredients. Mix well. Next, add in dry ingredients, mix and fold together. Scoop mixture into muffins pan and bake for 15 mins.
Creamy Pasta salad

For the pasta
24 oz bowtie pasta (two boxes)
2 ribs celery diced
½ red onion diced
1 ½ c olives, sliced
fresh dill ½ c. chopped
fresh basil ½ c. chopped
cherry tomatoes 2 c. chopped
1 15-oz kidney beans, drained and rinsed

For the sauce
¾ cup tahini
1-2 tbsp mustard
2 tbsp maple syrup
juice of 2 limes
1 tsp salt, or more to taste
½ tsp black pepper
¾ c. water
1/3 c nutritional yeast

Cook pasta according to package instructions.
Add in the rest of the pasta ingredients to a large mixing bowl.
Blend dressing ingredients until smooth.
Add dressing to the pasta, mix well and serve.
Creamy Date Bites
nut butter of choice
hemp seeds

Pit the dates. Stuff with your favorite nut butter..Sprinkle with hemps seeds.
Avocado Toast
bread of choice
1 avocado, mashed
salt to taste
garlic powder to taste
black pepper to taste
optional: sauerkraut or diced tomatoes

Mash avocado on toasted bread. Sprinkle salt, garlic powder then top with sauerkraut.
Mason Jar Salads
lettuce/arugula, chopped
purple cabbage, chopped
red bell pepper, chopped
carrots, shaved
red onion, diced
garbanzo beans

Layer mason jars with your favorite veggies and beans (heavy veggies on the bottom and tender lettuce on the top.) Store in an airtight container in the fridge. When ready to serve, pour a jar In a large mixing bowl and top with dressing of choice (and avocado!). Mix well and serve.

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