mexican cheese muffins

cheesy cheesiness with a hint of heat

 2 C all purpose flour
2 t baking powder
1/2 t chipotle powder
1/2 t salt
1 C shredded cheese (i used daiya brand pepper jack)
1 C soy milk
1 T ground flax seed
3 T water
1/4 C vegetable oil
1 small can of diced green chiles

preheat oven to 400 degrees and line muffin tins with cupcake liners. 

in a large bowl combine flour, baking powder, chipotle powder, salt and cheese. mix well. 

in a separate bowl, whisk together flax seed and water until well mixed. whisk in soy milk, vegetable oil and green chiles. 

 add wet ingredients to dry and mix until just combined. 

fill muffin tins 3/4 full and bake for 20-25 minutes. 

*makes one dozen muffins

vegetable alphabet soup

campbell's ain't got nothin' on this stuff!

1 T olive oil
1 large russet potato (peeled and diced)
2 carrots (peeled and sliced into thin coins)
1/2 sweet onion (sliced into thin half moons)
1 package (8 oz) sliced baby portobello mushrooms
2 C vegetable broth
 1 C frozen petite peas
1 C frozen sweet corn
1 C alphabet pasta
1 C water
1 t minced garlic
salt
pepper

* i also added an 8oz package of diced veggie chicken for that extra "yummmmm"

in a large pot, heat olive oil over medium heat. once hot, add potato, carrots and onion. cook for about 5 minutes or until carrots and potatoes are halfway done. 


add mushrooms and cook for another 5 minutes. 

add remaining ingredients and simmer for 10-15 minutes. 


serve with a few oyster crackers or a nice crusty bread. 


(this makes quite a bit...about 6 servings)