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


  • 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


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.


  • 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


  • 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.


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


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


  • 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!


  • 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


  • 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