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 sauceĀ 
  • 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


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