Peas and Artichokes Yachni ( Arakas kai Anginares Yachni, Mpizelia Kai Anginares Yachni )

Here's another delicious and super quick and simple dish to make with that Yachni Sauce!

Peas and Artichokes Yachni
Combine in pot or Slow Cooker
2# of Green Peas
1 bag or can (about 10oz) of Artichoke Heart quarters
6 or 7 cups Yachni Sauce

Cook in slow cooker on high for 2 to 3 hours, or on stove top, simmer till peas begin to loose their bright green color (about 30 minutes)

Serve with Crusty Bread, Dips, Olives, & Salad.

Tip for Dining with Omnivores: This, like the Green Beans & Okra Yachni dishes, is not only a great vegan entree, but also a nice side-dish to go with a meat and potatoes meal.

Notice how much brighter green the peas are before cooking.

Vegan Cranberry Magic Muffins from your own mix

You can stuff things beside veggies, ya know?

These muffins are magically stuffed with cranberry sauce, and covered with a nice streusel on top.

They're good for Thanksgiving Morning Breakfast, and also make a good use for leftover cranberry sauce.

Cranberry Streusel Muffins
Preheat oven to 400
Stir Together
2 cups Vegan Muffin Mix
1/2 cup applesauce*
1 cup water
Fill oiled muffin tins 3/4 full
 (in my tins, that's 1/3 cup batter per muffin)

On top of each muffin, drop
1 1/2 teaspoons whole-berry cranberry sauce
Then sprinkle Streusel over the top

*I seldom eat applesauce, so for baking, I find those little 1/2 cup (4oz) lunch packets are just perfect - that way I'm not wasting the rest of the jar.

Streusel
2 Tablespoons Brown sugar
1 Tablespoon Vegan Muffin Mix
2 Tablespoons Chopped Walnuts



Put 1 1/2 teaspoons cranberry sauce on top, and the put some streusel right over that
 

Bake 400 degrees for about 35 minutes, till golden brown. Allow to sit about 5 minutes, and carefully remove from tins (because of the filling, these can break a little more easily than regular muffins)

The Cranberry sauce "magically" stuffs the muffin, while the streusel "magically" stays on top! : )

Vegan Banana Walnut Muffins from Your Own Mix

For a Saturday Morning Treat, try making your own Banana Walnut Muffins.

If you made the mix for Mini Pumpkin Muffins, you're ready to go.

Here's all you need to do:

Banana Muffins
Preheat oven to 400 degrees
Oil muffin tin (if desired, sprinkle each cup with cinnamon sugar)
Combine all in one bowl
1 ripe banana, mashed with fork
2 Cups Vegan Muffin Mix
1 Cup water
Chopped Walnuts (a nice handful)
Stir, and fill muffin tins to 3/4 full (if desired, sprinkle the tops with cinnamon sugar)
Bake in preheated oven for 30 to 35 minutes, till golden brown, and they spring back to the touch
This recipe made 9 muffins in my muffin tin - using about 1/3 cup batter per muffin.

Enjoy!

The "perfect" baking banana is like this one- spotty brown, but not
mush when you pick them up. Very mushy ones tend to have a bitter edge.
 

 

Variation: If you prefer not to eat nuts, you may omit them, or use another add-in such as raisins or chopped dates.