Dreams in Food and Apple Cinnamon Banana Muffins

Last night I dreamt that I was throwing myself to the floor in a fit of hunger. I’m taking this as a sign that I need to start cooking again. Or perhaps I need to stop skipping dinner. In any case, after getting over the initial disorientation from my dream, I decided to bake some muffins for breakfast. I adapted a recipe I found on food.com

Ingredients

  • I cup chunky apple sauce 
  • 1/2 cup organic cane sugar
  • 1 tsp vanilla
  • 1 cup whole wheat flour
  • 2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 banana, thinly sliced

Combine Dry Ingredients

  • Sift flour, baking powder, baking soda, and cinnamon in a large bowl

Combine Wet Ingredients

  • Mix apple sauce, sugar, and vanilla in a small bowl
  • Add wet mixture to dry ingredients and mix well until it is a dough-like consistency
  • Add banana slices and fold into mixture

Spoon into Muffin Pan & Bake!

  • I found using an ice cream scooper to spoon the dough in works best
  • Bake at 350 for 30 minutes or until the tops are golden brown
  • Makes 6 muffins

Let them cool, drizzle with some agave nectar and serve!

apple cinnamon banana muffin

apple cinnamon banana muffin

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Creamy Mac and “Cheese”

I had been craving macaroni and cheese for a while, and this stuff definitely hit the spot. I found the recipe on a blog called Delectably FreeThe blog has a lot of amazing vegan and gluten free recipes. This recipe is extremely easy to make, it just takes a bit of time and you’ll need a slow cooker. I will most definitely be recreating this for holiday potlucks.

Ingredients

  • 1 bag of gluten-free pasta (I used rice pasta) (8 oz.)
  • 1 head of broccoli (I used frozen broccoli, but I’m sure fresh would have been better)
  • 2/3 cup nutritional yeast
  • 2 tbsps sesame tahini
  • 1/2 cup vegan cream cheese
  • 1 cup unsweetened soy milk
  • 3 tbsps Earth Balance
  • 1 1/2 tsps salt
  • 1/2 tsp red pepper (you can omit this if you prefer your mac and cheese without a kick to it)
  • 1 tsp dry mustard powder
  • 1/4 tsp turmeric
  • 2 cups water (divided)

Mix it up

  • Add 1 1/2 cups of water to slow cooker
  • Combine all other ingredients except pasta in slow cooker
  • If using frozen, precooked broccoli do not add that yet!
  • Mix well and set cooker to a low setting
  • Allow ingredients to melt, stirring every so often
  • Leave on low setting for 1 hour

Add the pasta

  • Add the pasta and broccoli (if frozen, precooked) to the cheesy mixture
  • Add 1/2 cup water
  • Turn cooker to high setting and allow pasta to cook for 30 minutes
  • Test pasta frequently for doneness
  • Turn cooker off, but keep covered to keep warm when pasta is desired consistency

Serve!

  • Your mac and cheese is ready to eat!
  • You can keep some vegan breadcrumbs on the side to top it off if you want

Cranberry Sauce

This recipe is super quick and easy! It was adapted from a recipe I found online at the Cook’s Country website. It calls for slightly less water than most recipes, so it makes for an amazing consistency in the end.

Ingredients

  • 1 bag cranberries (12 ounces)
  • 1/2 cup of water
  • 1/4 cup apple cider
  • 1 cup sugar
  • 1/4 tsp salt

Boil

  • Combine water, apple cider, sugar, and salt in a medium sauce pan
  • Bring to boil

Simmer

  • Add cranberries and reduce heat
  • Allow to simmer for 5 minutes
  • 2/3 of berries should burst and sauce should thicken

Chill & Serve

  • Remove from heat
  • Allow to chill for at least 1 hour in refrigerator before serving

Pumpkin Pie

This recipe was adapted from a recipe I found on vegweb.com. I have made it once before and added a bit of pumpkin seeds to the top. This was the first Thanksgiving pie I made this year. I prepared it a few days in advance and put it in the freezer before baking it. On Wednesday night I’ll take it out to defrost and I’ll bake it Thursday morning. Can’t wait!

Ingredients

  • 1 can pureed pumpkin
  • 3/4 cup of maple syrup or agave nectar
  • 1 package of silken (or soft) tofu (10-12 oz.) (not the lowfat kind, or else it will taste funny!)
  • 3-4 tbs. cornstarch (very important!)
  • 1 unbaked vegan pie shell (9 in.)
  • 1 tsp. ground cinnamon
  • 1 tsp. ground allspice
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/4 tsp. ground cloves

1. Blend it

  • Using a food processor or blender (I’ve tried both and found a food processor works best), blend the pumpkin puree until smooth and creamy
  • Add the tofu and maple syrup and pulse until well mixed
  • Add the cornstarch and pulse again until smooth

2. Spice it up

  • Add the spices and blend until incorporated evenly

3. Bake it

  • Preheat the oven to 425 degrees F.
  • Pour the blended pumpkin mixture into the pie shell
  • Lift pie shell about 1 inch off the counter and drop a few times to settle the mixture in the crust, don’t do this too hard or you will break your crust
  • Bake the pie for 15 min.
  • Lower heat to 350 degrees and bake for another 60 min.

4. Enjoy!

  • Chill and serve with vegan ice cream

Sauteed Spinach and Mushrooms with Makeshift Bruschetta

Ingredients

  • Spinach, about half a bag of pre-washed
  • Sliced mushrooms, about a handful or two chopped
  • Scallions, about half a bushel chopped
  • Garlic, one clove chopped and squished
  • Grape seed oil
  • Ciabatta bread, half a small loaf
  • Vegan mozzarella flavored cheese (I used cheddar here)
  • Tomato
  • Balsamic Vinaigrette
  • Fresh Pepper
  • Salt

1. Time to Sauté

  • Pour about a tablespoon or two of oil into a pan
  • Once the oil is warmed, add the garlic and let it brown
  • Add the chopped scallions and mushrooms
  • Once the mushrooms have softened add the spinach to the pan
  • Pile on the spinach
  • Add another teaspoon of oil and some balsamic vinaigrette
  • Cover the pan with a pot cover
  • Check the consistency of spinach periodically
  • Turn heat off once spinach is darker green and the mixture looks ready to enjoy

2. While the spinach cooks…

  • Cut small slices of ciabatta bread
  • Toast them in the oven at 350 degrees or in a toaster
  • Place small vegan cheese slice on bread after it has toasted for a bit, but has not browned
  • Allow the cheese to melt, then remove from the oven
  • Thinly slice tomato or chop if you prefer
  • Place tomato on the cheesy bread
  • Sprinkle with chopped scallions
  • Sprinkle with fresh pepper, salt, and balsamic vinaigrette

3. Ready to eat!

  • Enjoy your sauteed spinach alongside your cheesy bread. What a light and easy meal!

Preparation and cook time: 30 minutes