1/4 cup nutritional yeast flakes

1/4 cup sesame seeds

A few pinches of salt

***

Shake it all up together.  Use it to top pasta, popcorn, etc.

Ingredients:
2 medium butternuts
1 apple
2 medium onions
4 TBSP vegan buttery spread (Earth Balance)
1 1/4 tsp medium curry powder
4 TBSP cake flour
pinch of ground nutmeg
2 vegetable stock cubes
3 cups boiling water
2 cups of soy milk (or coconut milk)
1 1/2 tsp salt

2 quarts water
2 cups dried Great Northern beans
1 whole carrot
1 bay leaf
1/2 cup diced onion
1/2 cup diced celery
15 oz can stewed tomatoes (used crushed and add another can as needed later)
2 teaspoons oregano
1 clove garlic, minced
2 tablespoons salt
1/2 teaspoon pepper
12 oz box elbow macaroni
–I soaked the beans overnight (the more water you use, the less cooking time the next day).

1 banana

3/4 cup vanilla or chocolate dairy free milk (I prefer rice or almond)

2 tsp unsweetened cocoa powder

***

Toss it all in a blender and serve.

Bag of frozen mixed berries (keep frozen)

Orange juice

***

Toss it all in a blender and serve.

Healthy Chocolate Cake with (optional) Chocolate Mint Topping

3-2-1 Salad (so named because it is 3 greens, 2 beans, and 1 topping)
Can of black beans, drained and rinsed
Can of chick peas/garbanzos, drained
Can of corn (whole kernel), drained
Red pepper chopped (optional)
Avocado, cubed
Balsamic vinegar 

Toppings:
Container of vegan cream cheese
Container of vegan sour cream
Shake in dill, garlic powder, chives, salt, and pepper
Put in finely chopped veggies (if you can get salad confetti or pre-chopped, even better): broccoli, cauliflower, onion, carrot, celery 

Mix well and set aside in the fridge. 

Lentil Pate
à        1 cup lentils

à        4 cups water

à        1 ½ teaspoons olive oil

à        2 to 2 ½ cups chopped onions

à        ¼ teaspoon salt

à        ¼ teaspoon pepper

I nabbed this recipe from CalorieKing - We’ve got these on our menu list to try this week. They sound pretty good - and we’re apple lovers around these parts, so that’s perfect!