Tortilla Roll-Ups

Turkey Avocado
- Wheat or flour tortilla (check labels, most are allergy free)
- Avocado mashed
- Turkey (check labels, watch for cross contamination with shared equipment)

Refried Beans
- Wheat or flour tortilla
- Refried beans or refried black beans
- Vegan cheese (optional)

Hummus
- Wheat or flour tortilla
- Hummus - any flavor

Sun Butter Muddy Buddies

1- 10 oz. bag Enjoy Life Semi-Sweet Chocolate Mini Chips
1/2 cup Sunbutter sunflower seed butter (smooth or crunchy)
1/2 cup dairy-free alternative butter
6 cups Rice Chex
2 cups powdered sugar

directions:
Melt chocolate chips, Sunbutter and butter together in microwave on high for 1-1 ½ minutes. Stir after 1 minute.
In a large mixing bowl, pour melted mixture over cereal and mix until coated.
Put powdered sugar in large ziploc or paper bag and add cereal mix. Shake until coated.
Place on cookie sheet to dry. Then, enjoy!

Cut-Out Cookies

1/2 cup dairy-free margarine (I use Earth's Balance)
1/2 cup shortening (I use Crisco)
2/3 cup sugar
1 tsp salt
1 tsp vanilla
1/2 cup applesauce
2 1/2 cup flour

1. Mix all ingredients except flour together.
2.  Slowly add flour.
3. Once mixed well, then wrap in cling wrap.  Refrigerate for a couple hours.
4.  Roll out dough and use cookie cutters to cut out shapes.
5. Bake at 375 degrees for 10 minutes.


Dairy-Free Frosting
1 Tbsp melted dairy-free margarine (I use Earth's Balance)
1 tsp vanilla
2 Tbsp shortening (I use Crisco)
2 tsp vanilla soy milk
1 cup powdered sugar

1. Mix wet ingredients (all but powdered sugar) in mixer.  I like to use my Kitchenaid Mixer.
2. Slowly add powdered sugar.
3. Mix for 5 minutes on medium speed.

Banana Ice Cream

• Slice bananas as thin as you can, and put small portions (1-2 bananas into zip lock bags).
• Freeze bananas overnight. 
• Put frozen portions into food processor.
• Process until creamy.

Banana Oatmeal Smoothie

• 2   whole Chiquita Bananas (best with brown flecks on peel)
• 2   cups Ice
• 1/3   cup Yogurt - preferably Greek yogurt flavored with honey
• 1/2   cup Cooked oatmeal
• 1/3   cup Almonds

French Toast

• 2-3 ripe bananas
• 3/4 cup soy milk
• 1 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice (optional)
• 1 teaspoon vanilla
• bread, any kind is fine
• vegan margarine

Preparation:

Blend bananas, soy milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish. Gently dip bread slices into the mix, coating both sides. Fry in vegan margarine in medium-hot skillet until golden brown. Serve with maple syrup if desired, and, as always, enjoy your wonderful vegan French toast!

Banana Nut Muffins

• 3 very ripe bananas
• 1/4 cup oil or vegan margarine, softened
• 1 cup sugar
• 2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 1 cup chopped walnuts (optional)

Preparation:

Pre-heat oven to 360 degrees. In a large bowl, mash the bananas with a fork till soft. Add the oil or vegan margarine and sugar and cream together.
In a separate bowl, combine together the flour, salt, and baking soda. Combine with the banana mixture, stirring gently just to combine.
Grease or line a muffin pan, and fill each muffin about 2/3 full with batter. Bake for about 25 minutes, or until a toothpick inserted into a muffin comes out clean.


** Kenzie isn't allergic to walnuts so I add them in **