The 30-Day Vegan Challenge Creamy Leek Polenta Recipe The Buttery texture of the leeks and soft extra of the polenta culminate in creamy perfection. Ingredients 2 tablespoons nondairy butter (such as Earth Balance), divided 3 large Leeks (white and pale green parts only), thinly sliced and diced 2 cups (or more) water 2-1/4 cups vegetable [...]
The 30-Day Vegan Challenge Vegan Lemon Poppy Seed Muffins Sweet enough for dessert, flexible enough to be sweetened less and served for breakfast, this is a favorite muffin of mine that is also the perfect accompaniment to a tea party or coffee klatsch. Ingredients 3 tablespoons ground flaxseed (equivalent of 3 flax eggs) 1/2 cup + 1 tablespoon water 3 cups all-purpose or whole wheat pastry flour 1-1/4 cups organic granulated sugar 1-1/2 teaspoons baking powder 2 tablespoons lemon zest (from the 3 lemons you use for the juice below) 2 tablespoons poppy seeds 1 teaspoon salt 1 15-ounce can coconut milk 1/3 cup fresh lemon juice (from 3 lemons) 3/4 [...]