Orange Oatmeal Muffins

INGREDIENTS

• 1 cup rolled oats
• 1 cup orange juice
• 1/2 cupapplesauce
• 1/2 cup packed brown sugar
• 2 eggs, lightly beaten
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup flaked coconut
• 1 cup raisins (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
2. In a small bowl soak oats in orange juice for 15 minutes.
3. In a large bowl cream together applesauce and sugars. Beat in eggs and oat mixture.
4. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
5. Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.

Rainbow stew

INGREDIENTS

• 1 Rainbow Chad (kale works, too)
  
• 2 tablespoon minced ginger and garlic
• 2 carrot
  
• 1 package mushroom
  
• 1 (14 ounce) package cubed firm tofu
• 2 tablespoon balsamic vinegar
  
• salt and pepper
  

DIRECTIONS

1. Place the ginger, garlic, chad, carrot, mushroom and tofu in the pot, cover and cook 10 minutes, until chad is soft.
2. Mix in vinegar, salt and pepper. Cover and continue cooking for another 5 mins. Serve over the cooked rice.

Oyster sauce Asparagus

INGREDIENTS

• 1 bunch fresh asparagus, trimmed
• 1 carrot
• 2 garlic
  
• 1 teaspoons oil
• 1 teaspoon oyster sauce
  
• Sea salt to taste
• freshly ground black pepper to taste

DIRECTIONS

1. Clean and cut asparagus and carrot in a angle
   
2. Place garlic, asparagus and carrot in a pan drizzle with oil and 2 tablespoons water.
3. Cover and cook for 5-10 mins.
   
4. Season with oystert sauce, salt and pepper; toss well.