Macys.com

1 1/2 cups flour (I like to use both cake flour and all purpose-flour and mix together)
3/4 cup granulated sugar
1/2 tsp salt (use sea salt)
2 tsp baking powder
1/3 cup vegetable oil (if using olive oil, use extra virgin light)
1 TBL Bob’s Red Mill Egg Replacer (whisk the 1 TBL with 3 TBL of water)
1/3 cup Silk Soy Very Vanilla
1 cup fresh blueberries (rinsed), plus a handful more for topping
2 TBL ground flax seed *optional but highly recommended with this recipe to get omega-3 and plenty of fiber

For crumb topping:
1/4 cup granulated sugar
2 TBL flour
2 TBL Earth Balance, softened
3/4 tsp cinnamon

Preheat oven to 400 degrees F. Grease a 12 cup muffin tin with Earth Balance.

Muffin mix: In a medium size bowl, mix together the flour, sugar, salt, baking powder and ground flax, if using. Add in olive oil, egg replacer (prepared) and soy milk to dry ingredients and mix to combine. Fold in fresh blueberries.  Divide batter evenly in muffin tin.  I like to use an extra handful of blueberries and push in a few extra on the top off each muffin.

Crumb topping: In a small bowl, combine sugar, flour, earth balance and cinnamon. Divide among the 12 muffin tops and gently spread to cover as much of the muffin top as you can.

Bake for 25 minutes until golden. I like to broil the tops for 1 minute to get even more golden and crispy. Just keep an eye on the muffins if you do broil.

wine.com

Olive oil
1 1/2 cups soy crumbles
1/2 cup chopped onion
1 6 oz package of Lightlife Smoky Tempeh Strips Fakin’ Bacon, chopped into bite-size pieces
1 can (14-15 oz) baked beans, with juice (I used Whole Foods 365 organic original)
1 can (14-15 oz) kidney beans, with juice
1 can (14-15 oz) butter beans, with juice
1/2 cup ketchup
3/4 cup brown sugar (light)
1 tsp salt
2 tsps vinegar
1 tsp prepared yellow mustard (French’s)

In a large kettle, add 1-2 TBL olive oil over high heat, then add in onion and soy crumbles. Cook for 5 minutes, stirring occasionally. In a medium skillet, add in 1-2 TBL olive oil over high heat, then add cut tempeh bacon and fry, stirring on occasion, for 4-5 minutes to lightly crisp the pieces.

Add the beans with juice, and remaining ingredients to onion/soy crumble kettle.  Add in tempeh bacon to kettle mixture as well. Stir to combine. Pour mixture in a casserole or baking dish, about 9X13, and bake at 350 degrees F for 40 minutes.

Serve in bowls and garnish with Tofutti Better Than Sour Cream and sliced scallions. Serves 6