Wet Ingredients (substituting for 3 eggs and 1c oil)
170 g extra firm tofu, pureed
1/2 banana, pureed (50g)
3/4 cup apple sauce (200g)
2 teaspoons vanilla extract

Dry Ingredients
1/2 cup oatmeal(50g)
1 1/2 cup white whole wheat flour (180g)
1/4 cup wheat bran (15g)
1/4 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
2 tsp stevia
1/2 teaspoon guar gum
1/2 cup raisins, diced (optional)
1/2 cup chopped nuts (I used almonds)
1/3 cups packed splenda brown sugar

2 cups grated zucchini (275g)

Directions
1. Puree wet ingredients. Combine dry ingredients. Mix together wet, dry, and zucchini.

2. Coat mini-muffin pan with non-stick spray.

3. Fill each muffin in pan 3/4 full.

4. Cook in oven at 350' for 50 minutes. Note: muffins brown easily -- may need to be covered by parchment.

1) Preheat skillet on high with 2 tsp of oil. I like the cast iron skillet for this.

2)Saute:
3/4 cup diced carrot
1/2 cup diced anneheim pepper(alternately other crunchy like jicama or celery)
1/8 cup minced garlic
2 pounds ground goat

Give the veggies a few minute head start on the meat.

3)Add spice mix
Premix spices and then toss with browned meat to coat.

1 tsp kosher salt
1/2 tsp ground cloves
1 tsp smoked paprika
1/2 tsp chile coban
1/2 tsp ground oregano
1 tsp porcini powder
1 1/2 tsp stevia
1/2 tsp celery seed
1 tsp dry mustard
3/4 tsp ground fennel
1 tsp ground grains of paradise

4)Add wet ingredients
mix in molasses first, tossing to coat. Premix the other liquids and add. Finally stir in crushed tomatoes and simmer on medium.

1/4 c molasses

3 tbsp worchester sauce
1 tbsp apple cider vinegar
1/8 tsp liquid smoke

1 28oz can of crushed tomatoes

several spritzes of liquid smoke
1/8 tsp = 2 full spritzs

For the summer holidays, we frequently get together with a number of family friends at a local lake. As part of the tradition, everyone will typically bring a dish or two to share. One that we've been bringing recently is our homemade tomato corn salad.

It was originally created as something healthy for our family to eat that wasn't your typically lettuce-based salad. It continues to evolve based on the seasons, and what's at hand, but this is the broad outline:

Vegetables
2 1/2 pounds grape tomatoes, halved
2 cups corn kernels (frozen, or sliced off the cob)
6 cloves garlic, minced (approx. 2 tablespoons)
15 1/2 oz. chickpeas
2 tbsp capers
8 oz. black olives, sliced
2 c cilantro or parsley, minced (approx. 1 bunch)
1/3 c fresh basil, chiffonade (fine sliced)

Dressing
1 t marjoram, ground
1 t oregano, ground
2 t basil, ground
1 t kosher salt
1 t mustard powder
1 tbsp horseradish mustard
1 t smoked paprika
1 t chile coban
2 tbsp olive oil
2 tbsp balsamic vinegar
1 tbsp lemon juice
1 tbsp stevia

Directions

1. Combine vegetables.

2. Combine all dry spices in a separate bowl. Add oil, vinegar, lemon juice, and mustard. Whisk thoroughly to make a thick dressing.

3. Toss dressing with salad. Chill.