sunflower muesli

This month’s Recipe Redux challenge is to share our favorite homemade pantry staple.  Something that I have relied on lately is Sunflower Muesli.  You can eat it with just a little bit of almond milk or use it for overnight oats, one of my go-to breakfast recipes!

Sunflower Muesli ~vegan~

sunflower muesli
 
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Author:
Recipe type: Breakfast
Cuisine: Vegan
Ingredients
  • 3 cups old-fashioned oats
  • ½ cup sunflower seeds
  • ¼ cup slivered almonds
  • ¼ cup coconut flakes
  • 2 tablespoons pure maple syrup
  • dash cinnamon
  • ½ cup raisins
  • ¼ cup flax meal, hemp seeds or wheat germ
Instructions
  1. Preheat oven to 350 degrees. Spray a large rimmed baking sheet with all-natural cooking spray and set aside.
  2. In a large bowl mix together oats, sunflower seeds, almonds, coconut and maple syrup. Evenly spread on baking sheet. Bake for 5 minutes, stir and bake for an additional 5 minutes or just until oats are slightly golden.
  3. Remove from oven, let cool and stir in raisins and flax meal.
  4. Store in an air-tight container for up to 3 months.

Sunflower Muesli ~vegan~

Like pumpkin seeds, sunflower seeds are climbing up the list of Superseeds because they are abundant in vitamin E, magnesium, selenium, B vitamins, folic acid, iron and phosphorus.  Many of these vitamins and minerals are hard to get in the Standard American Diet.  Plus, they come packed with fiber, healthy fat and protein!

Helpful Hint:  Besides adding them in this muesli recipe try tossing them in salads, rice pilaf, pasta or using them to make pesto sauce!

Sunflower Muesli ~vegan~

Check out the pantry staples the other members of Recipe Redux came up with!

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banana pudding with coconut whipped cream

I’ve been dreaming of this dessert for a long time now…Banana Pudding with Coconut Whipped Cream!

Banana Pudding with Coconut Whipped Cream ~vegan~

Banana cream pie is one of my all-time favorite desserts.  Here is a simplified and veganfied version of the old-fashioned classic!  Add a dollop of coconut whipped cream and a few vanilla cookies for a kid-approved treat!  I’m not a huge fan of pie crust, so substituting with a few animal crackers hits the spot and adds a little crunch!

Here is a great tutorial on how to make coconut whipped cream from Oh She Glows!  I use maple syrup to sweeten mine!

Banana Pudding with Coconut Whipped Cream ~vegan~

See you later Snack Packs!  

This pudding is void of hydrogenated oils, artificial flavorings, food coloring and trans fat!

Adapted from Vegetarian Times

banana pudding
 
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Makes 8 servings
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 8
Ingredients
  • 3 cups soy milk (or milk of your choice, coconut milk, almond milk, etc.)
  • ⅓ cup organic cane sugar
  • 4 tablespoons corn starch
  • pinch sea salt
  • 1½ teaspoons pure vanilla extract
  • 3 ripe bananas, sliced thin
Instructions
  1. In a medium saucepan over medium low heat whisk together milk, sugar and corn starch. Bring to a light boil, constantly whisking for 5 minutes or until mixture starts to thicken. Turn off heat, whisk in sea salt and vanilla. Fold in sliced bananas and transfer to a baking dish or bowl. Cool and cover, refrigerate until chilled.
  2. Serve with coconut whipped cream and animal crackers, enjoy!

Banana Pudding with Coconut Whipped Cream ~vegan~

A word of warning….the bananas brown quickly, so serve this shortly after its prepared.  These photos were taken the day after, there is a little browning, but not too much!  Store in an air-tight container to slow browning.

BBQ tempeh and coleslaw sandwiches

BBQ Tempeh and Coleslaw Sandwiches…quick, easy, and most importantly, flavorful!

BBQ Tempeh Sandwich with Coleslaw ~vegan~

Baked tempeh dripping with sweet and spicy BBQ sauce served on a whole wheat bun and topped with crispy coleslaw!  Or as my husband described it…the vegan version of the McRib!

BBQ Tempeh Sandwich with Coleslaw ~vegan~

 I’m officially past my due date and am using my gold pass to get out of cooking dinner for the rest of the week!  I have zero motivation to prepare food or even eat…which is NOT like me at all!  We will be living off of PB&J’s for the rest of the week and that is totally fine by me, but for the sake of the rest of the family this little baby better get here fast!

However, here is a meal that can be thrown together in no time flat and takes little effort or skill.  Anyone can make it!  Slather tempeh with BBQ sauce of your choice and bake…done and done!  Make sure to buy an organic BBQ sauce without high fructose corn syrup and preservatives!  You can even dice up the BBQ tempeh and serve over a chopped salad for a low-carb option!

BBQ Tempeh Sandwich with Coleslaw ~vegan~

Inspired by this PETA recipe.

BBQ tempeh sandwiches
 
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Author:
Serves: 4
Ingredients
  • 8 ounce package tempeh
  • ¾ cup BBQ sauce
  • 2 cups cabbage slaw with carrots (I used a bag of chopped cabbage and carrots, but you can chop your own!)
  • ¼ cup red onion, diced
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon sugar
  • 2 tablespoons vegenaise
  • sea salt and pepper to taste
  • 4 whole wheat hamburger buns
Instructions
  1. bake at 450 degrees for 30 minutes covered, then another 5 minutes uncovered.
  2. Meanwhile, add chopped cabbage/carrots, diced red onion, apple cider vinegar, sugar and vegenaise to a bowl. Stir until well combined. Season with sea salt and pepper. Let marinate in the refrigerator until ready to serve.
  3. Assemble sandwiches with tempeh and a scoop of slaw and enjoy!

BBQ Tempeh Sandwich with Coleslaw ~vegan~

I love using tempeh over tofu for sandwiches because of it has more of a “bite” to it and is heartier…just my opinion!  Plus, sometimes tofu can be tricky to cook without frying in a ton of oil.  But, the best part of using tempeh in place of tofu are the healthy probiotics thanks to the fermentation process it goes through!

Hope you like this Meatless Monday meal inspiration :)