Skinny Bitch Try Me Vegan Weekend

Cherry Jam–Filled Muffins

Peanut Seitan Noodles

tablespoons grapeseed oil

1 medium onion, finely diced

1 (4-ounce) can green chilies, diced

1 envelope taco seasoning

1 (28-ounce) can tomatoes, diced

1 (15-ounce) can kidney beans, drained and rinsed

1 (15-ounce) can black beans, drained and rinsed

½ cup salsa

⅔ cup vegan cheddar cheese, shredded

¼ cup vegan sour cream

Yield: 6 servings

¼ cup grapeseed oil

1 medium yellow onion, chopped

6 garlic cloves, peeled and smashed

1 red bell pepper, cut in large cubes

1 large eggplant, cut in large cubes

2 medium zucchini, cut in large cubes

2 roma tomatoes, cut in large cubes

1 tablespoon fresh thyme, minced

1 bay leaf

Yield: 12 muffins

1 cup almond milk (or any milk alternative)

1 teaspoon apple cider vinegar

1 ¾ cup all-purpose unbleached flour (or whole-wheat flour)

¾ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup evaporated cane juice crystals

½ cup light brown sugar

½ cup grapeseed oil

2 teaspoons almond extract

1 teaspoon vanilla extract

4 tablespoons cherry jam

Pistachio and Cardamom Biscotti

I love biscotti—

In a large mixing bowl, combine the water, yeast, and sugar and let sit until the mixture begins to bubble, about 5 minutes.

Add the salt and 1 tablespoon of the olive oil to the yeast mixture.

Shredded mozzarella vegan cheese (try Daiya or Follow Your Heart)

and thanks to a new influx of vegan cheeses, you get an ooey, gooey, cheesy pizza.