I am totally obsessed with the fresh apple cider I’ve been getting at the Farmer’s Market. Apparently the Northern Virginia area has some wonderful apple orchards. I had some store bought granola once that was sweetened with apple juice, and as I was chugging down yet another glass of cider last week, I thought, hey, I’ll copy that idea and make some granola out of this stuff. Of course, if you don’t have apple cider where you are 😦 you could use apple juice. This granola is not very sweet, so if you like your granola to taste like candy, add a little more agave nectar. The actual apple flavor bakes off, leaving just a hint of apple tart and sweetness.
2 C oats
1/4 C flaxseed meal
1/2 C slivered almonds (optional)
1/2 tsp cinnamon
1/4 tsp nutmeg
1 TBS agave nectar
1/2 C unpasteurized apple cider
4 TBS melted Earth Balance Buttery Sticks
1. Preheat oven to 300 degrees F. Line a cookie sheet with parchment paper.
2. In a medium bowl, stir together oats, flaxseed, almonds, cinnamon and nutmeg.
3. Mix in the liquids: nectar, apple cider, and Earth Balance.
4. Bake at 300 for 45 minutes, or until toasted and crispy.
5. Let cool and store in an airtight container.
On This Day in History: Chana Masala! Mmm… so good.
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Wow, I’m actually posting a recipe! It’s been ages. My work friend and fellow vegan, Carrie, requested a pumpkin soup recipe, and I just happened to have a couple of little pumpkins lying around. But most importantly, I didn’t have to work this weekend, so I actually had the time, ingredients and motivation to create a new dish and post it. I hope you enjoy it!
4 C roasted pumpkin – 2 small cooking pumpkins
1 C light coconut milk
4 C veggie broth or potato water
1/2 tsp each: chili powder, cumin, coriander
1.5 tsp salt
squeeze of lime
few cilantro leaves
1. Preheat oven to 450 degrees. Cut pumpkin in half. Spoon out the seeds and pulp and roast the seeds later. Slice the pumpkin into wedges.
2. Toss the pumpkin wedges with a dash of olive oil. Spread in a single layer on a cookie sheet. Bake at 450 for 15 minutes, or until the flesh is tender.
3. Allow the pumpkin wedges to cool until you can handle them comfortably. Pull the flesh away from the rind, and collect in a small bowl.
4. Put the pumpkin and 1/2 C veggie broth in your food processor and blend until very smooth, while slowly adding up to another cup of broth.
5. When the pumpkin puree is super smooth, transfer to a medium pot. Add the coconut milk and remaining broth, along with the salt, cumin, coriander and chili powder.
6. As you’re preparing to serve the soup, add just a couple of drops of lime to each bowl and top with a few cilantro leaves.
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