Mix blueberries, juice and maple syrup and heat over high heat until blueberries begin to pop. Dissolve cornstarch in hot water and mix until smooth. Add to hot blueberry mixture stirring until the mixture is incorporated. Heat until mixture reaches a consistency of syrup. Remove from stove. Serve warm over pancakes.
1 1/4 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1 cup vanilla Greek Yoghurt
1 tbsp maple syrup
1 egg beaten
1/8 cup canola oil
3/4 cup almond milk
Mix dry ingredients together. Add to wet and stir just until mixed Cook and serve with blueberry sauce.
Saute mushrooms, celery, rosemary and onion in a frying pan until cooked.
In a stock pot cook carrots in vegetable stock. Add meat substitute and corn to the pot near the end of cooking. Remove from heat. Stir in mushroom mixture. Add salt and pepper to taste. Pour mixture into a oven proof glass pan. Top with mashed potatoes and shredded cheddar cheese, Bake in a 425 degree Fahrenheit oven for 30 minutes.
Add cooked noodles to peppers, mushrooms, ground round, onions, tomatoes and veggie stock. Add salt and pepper to taste. Top with grated cheddar cheese and bread crumbs. Cook at 350 degrees Fahrenheit until cheese bubbles and peppers are cooked through.