M&B

• 1.5 cups cranberries coarsely chopped
• 3 TBS brown sugar
• 1 cup soy milk
• 2 tsp apple cider vinegar
• 1/2 cup orange juice
• 1 TBS ground flaxseed
• 2 TBS canonla oil
• 1 tsp vanilla extract
• zest of one orange
• 1.5 cups whole wheat pastry flour
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp baking soda
• 1/2 tsp salt

Combine cranberries and sugar in small bowl. In seperate bowl combine apple cider vinegar, soy milk, orange juice and flax seeds. Mix with fork. Add canola oil, zest and vanilla. In a large bowl combine dry ingredients thoroughly. Make a well in the center of dry ingredients and combine the wet mixture. Add additional soy milk if too think. Fold in cranberry mixture. Cook on heated skillet for 1-2 minutes on each side or until cooked as desired.

Serve with maple syrup and sweet potato hash browns. 

Can be made gluten free as long as the oats are.

Filling:

• 2 sweet potatoes  about 1.5 cups
• 3/4 cup sugar
• 2 TBS corn starch
• 3/4 tsp cinnamon
• 1/4 tsp nutmeg
• pinch of salt
• 1 tsp vanilla
• 3/4 cup unsweetened almond milk
• 1/4 cup vegan cream cheese

• olive oil
• 1 lb Swiss chard, stems removed
• 2 1/2 lb sweet potatoes, sliced 1/8-inch thick
• 3 tsp rosemary
• 2 cloves garlic, minced (2 tsp.)
• 1 small red onion chopped
• daiya mozzarella cheese (optional)

Preheat oven to 450°F.

Spray springform pan.

Chiffonade Swiss chard leaves.

Place sliced sweet potatoes circularly overlapping on bottom of pan. Brush/drizzel with olive oil. Sprinkle 1 tsp rosemary and 1/3 minced garlic evenly. Coat with Daiya cheese sparenly if desired. Layer half the Swiss chard and onion on top. Arrange another layer of sweet potatoes over chard, and press down on potatoes to flatten layers. Repeat layering twice.

Cover with foil and bake 45 minutes. Uncover and bake an additional 15 minutes. For crispier top, broil 3-5 minutes or until crispy.

• 1 butternut squash pealed
• 2 sweet potatoes
• 2 parsnips
• 2 carrots
• 5 red potatoes
• 1 onion

Cube all vegetables into large chunks. Toss in olive oil with desired spices. Bake 35-40 minutes at 475 degrees.

I didn’t use any spices because the autumn veggies gave it a full harvest flavor.

• 2 apples
• 1 pear
• 3 beets, tops intact
• 1/2 lemon
• 1/2 inch piece of gingerroot