Brown-Sugar Pear Blender Muffins

Blender Muffins.JPGThe method behind these muffins was new to me – whip up the batter in a blender instead of in bowls! The muffins come out great, and it makes clean-up a snap.


  • 2 ripe bananas
  • 1 and 1/4 cups quick oats
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 3/4 cup non-dairy vanilla yogurt
  • 2 Ener-G eggs
  • 1 pear, chopped
  1. Combine all of the ingredients except the pear in a blender; process until smooth.
  2. Stir about half of the pear chunks into the batter, and divide evenly among muffin cups coated with cooking spray.
  3. Sprinkle the tops of the muffins evenly with the remaining pear. Bake at 350 degrees F for 25 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack and cool completely.

Make these the night before, then refrigerate and grab one for a quick weekday breakfast the next morning!

Lemony Turkey-Corn Soup

Turkey Soup

Here’s the vegan answer to the age-old Thanksgiving query: What to do with all those leftovers! If there are any extra vegan holiday roasts or Tofurky lurking in your fridge, this soup is for you. I like to prepare Gardein’s turkey cutlets ahead of time, then rub off the breading and chop before adding to the pot.


  • 4 cups low-sodium vegetable broth
  • 1 cup chopped celery
  • 2 cups diced red potato
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme
  • 2 cups cooked meatless turkey
  • 1 (16-ounce) bag frozen corn
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 2 tablespoons lemon juice
  1. Combine the broth, celery, potato, garlic powder, and thyme in a large pot. Bring to a boil, then reduce heat and simmer for 10 minutes, uncovered.
  2. Add the turkey, corn, beans, and lemon juice. Cook for a final 5 minutes.