Vegan Spinach and Artichoke Casserole

Ingredients:

• Can Full Fat Coconut Milk (400mL)
• 1/2 Cup Vegetable Broth
• 1 Lemon Juiced (3-4 Tbsp)
• 2 Tbsp Nutritional Yeast
• 1/2 Tsp Salt
• 2 Cans (14 oz each) of Navy, Cannelini or Great Northern Beans
• 1 Can (14 oz) of Artichokes (roughly chopped)
• Frozen Spinach (10 oz bag) thawed and drained
• 3 Cloves Garlic (minced)
• 1 cup Brown Rice

Instructions:

1. Preheat oven to 400F .
2. In a medium pot, add coconut milk, broth, lemon juice, nutritional yeast, and salt – bring to a boil.
3. While liquid heats, add beans, artichoke hearts, drained spinach, garlic, and uncooked rice to a 9×13″ casserole dish. Combine and spread evenly through the dish with a spatula.
4. Once liquid boils, carefully pour it over the casserole. Optional to add vegan cheese.
5. Cover with a later of parchment paper (optional) followed by a layer of aluminum foil (not optional – or use a cookie sheet or other oven safe lid).
6. Place in the middle rack of the oven and bake for 60 minutes.
7. Remove casserole from the oven and allow to sit for 5 minutes before uncovering.
8. Divide into serving bowls and top with vegan parmesan (optional).
9. Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Banana Chocolate Chip Muffins

Ingredients:

(Wet)

• 3 Medium Bananas Mashed (approximately 1 heaping cup)
• 2 Eggs
• 1/4 Cup Maple Syrup
• 2 Tsp Vanilla Extract

(Dry)

• 1 Cup of Almond Flour (packed)
• 1 Cup of Gluten Free Oat Flour
• 1 Tsp Baking Powder
• 1/2 Tsp Cinnamon
• 1/4 Tsp Salt
• 1/3 Cup Mini Chocolate Chips

Instructions:

1. Preheat oven to 350F.
2. Line muffins tine with liners.
3. In a large bowl mix mashed banana, eggs, maple syrup, and vanilla extract until smooth.
4. In a separate large bowl, whisk together almond flour, oat flour, baking powder, cinnamon, and salt until combined.
5. Add dry ingredients to wet ingredients.
6. Fold in chocolate chips.
7. Divide batter into liners.
8. Bake for 20-25 minutes.
9. Transfer to wire rack and allow them to cool.