Tuesday, November 13, 2012

Molasses Bran Muffins

I love Molasses...Plus molasses is high in calcium, iron, magnesium, potassium, and vitamin B6

  • 1 cup wheat bran (I used bran flakes)
  • 1 cup whole wheat flour
  • ½ cup unflavored protein powder (I used Vega Almondilla Smoothie Mix)
  • 2 Tbsp chia seeds, or ground flax (I used 1 tbsp of each)
  • 1 tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 cup almond milk
  • 1/3 cup molasses
  • 1 1/3 cup applesauce (made from my mom's home grown apples)
  • 2 Tbsp oil
  • 1 tsp vanilla
  • ½ cup raisins
  • ¼ cup chopped walnuts
In a medium bowl combine the bran, flour, protein powder, chia, baking powder, baking soda, and cinnamon. 
In another bowl, mix together the almond milk, molasses, applesauce, oil, and vanilla.
Add the bran mixture to the molasses mixture.
Stir in the raisins and walnuts.
Spoon into 12 muffin tin holes and bake at 400 degrees F for 15-20 minutes, or until a toothpick stuck in the middle comes out clean.
Let cool in muffin tin, and then transfer to a cooling rack.

Sunday, November 11, 2012

Apple Crisp

Nothing smells better than Apple Crisp baking in the oven on a cold fall day.

1/4 cup earth balance margarine
3/4 cup brown sugar, divided
5 tart apples, peeled and sliced
3/4 cup of flour
3/4 cup oats
1 tsp cinnamon
1/2 tsp ground nutmeg
4 tbsp canola oil
2 tbsp almond milk

Preheat oven to 400 degrees. In a skillet, melt the margarine, then add 1/2 cup of the brown sugar.  Cook , stirring constantly, until the sugar has melted. Add the apples and turn to coat in the caramel mixture, then cook for about 10 minutes, stirring frequently, until the apples are cooked but still firm.
Meanwhile, in a bowl, combine the remaining brown sugar with the rest of the ingredients, mixing lightly with the fingertips until the mixture becomes crumbly.
Transfer the apples to a deep pie dish or casserole and top with the crumb mixture. bake for 30 minutes, or until crisp and golden.

Mushroom Herb Pate

2 tbsp olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 lb portabella mushrooms, sliced
1 sprig fresh rosemary
3/4 cup sunflower seeds
zest of 1 lemon
2 tbsp nutritional yeast
pinch of ground nutmeg
1 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
sea salt and black pepper to taste

Heat the oil in a large saucepan, then add the onion and cook over medium-high heat for 5-7 minutes until soft. Add the minced garlic, mushrooms, and rosemary, and cook until the mushrooms are tender. Continue to cook until most of the liquid from the mushrooms has evaporated; cool. Remove the rosemary.
Put the mushroom mixture in a food processor along with the remaining ingredients. Process until smooth, scraping down the sides once in a while. Garnish with fresh herbs. Serve at room temperature with crackers or toast.


2 lbs potatoes, peeled
1 large yellow onion, very finely chopped
2 tsp sea salt
1/2 tsp black pepper
4.5 tbsp olive oil
3 tbsp fresh chopped chives
2 tbsp fresh chopped parsley
Bring a saucepan of water to a boil, add the potatoes and parboil for 4 minutes. Immediately remove the potatoes and place in cold water to cool. Once cool enough to handle, roughly shred them into a bowl. Add the onion, salt, pepper, 3 tbsp oil, chives, and parsley.
Heat the remaining oil in a nonstick skillet over a high heat. When very hot, add the potato mixture, pressing down firmly with the palm of your hand. Reduce the heat slightly, then cook until golden brown, about 7 minutes. Flip and cook the second side.
Great with guacamole!

Saturday, November 10, 2012

Warm Potato Salad

For the Mayonnaise
1/2 cup soy milk
4 tbsp lemon juice
1/2 tsp Dijon mustard
pinch paprika
about 3/4 cup oil (equal olive and canola)
sea salt

For the Salad
1.5 lbs small red potatoes, diced
1 tbsp chopped fresh dill
1 tbsp snipped fresh chives
1/2 cup finely chopped onion
sea salt
black pepper

To make the mayo place the soy milk, lemon juice, Dijon mustard and paprika in a bowl. Whisk to combine or use a blender. Slowly add the oil in a thin stream whisking constantly until the mayo is thick, then continue with the mixing for 1 minute longer. Chill.

Cook the potatoes in a pan of boiling salted water for 12 - 15 minutes until just tender. drain the potatoes and tip into a large bowl. Set aside until just warm. Drizzle the mayo over the potatoes and gently mix. Let stand for at least 15 minutes to allow the potatoes to absorb the flavors. Stir the dill, chives, and red onion into the potatoes, then season to taste with salt and pepper. Serve immediately.