Adapted from one of my favorite cookbooks Veganomicon. In honor of the First Day of Fall, I thought it was time to spice up the morning with some apple + bran :).
Makes 12 muffins or 1 loaf
- 3/4 cup unsweetened soy milk
- 1/2 tsp apple cider vinegar
- 1 cup + 3 tbsp unsweetened applesauce
- 2 tbsp sugar (optional)
- 1 1/2 cups spelt flour (or another whole wheat flour)
- 3/4 cup oat bran
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp cardamom
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/3 cup raisins
Preheat the oven to 350F and lightly grease a loaf pan or a muffin tin. In a large bowl, whisk together the soy milk and apple cider vinegar and allow it to rest for 1 minute to curdle.
Add the applesauce, and sugar, and whisk to completely incorporate them. In a separate smaller bowl, sift together the flour, oat bran, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet; stir only to moisten and don’t overmix. Fold in the raisins.
Bake for 28 to 30 minutes, until a toothpick inserted into the middle of the loaf/muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to complete cooling.
I’ve come to realize that the weather completely dictates what I eat. Given this week-long downpour we’ve been hit with, I was craving something heart-warming last night. Matt, the chef of the evening, was inspired to cook something Indian and Daal-esque. I said, ‘Yes. That sounds great. Im going to yoga. Indian + wine is perfect.’ (i.e. done deal). Our fridge was running on empty, so in an attempt to stay dry, we decided an ingredient-scavenger-hunt through the cabinets would be a much better idea. Lentils + chorizo + tomatoes + slow cooker never fails, I tell you. As long as you have a well-stocked spice rack, you’re almost always good to go. It did turn out de-lish, and we also enjoyed a bottle of the Sattui Family Red, from the famous Sattui Winery in St. Helena, CA (a bottle we shipped back from our Napa trip in July!)
- 1-2 medium chorizo sausages
- 2 tbsp olive oil
- 1 tbsp paprika
- 2-3 cloves of garlic, chopped
- 1 medium onion, chopped
- 2-3 red peppers, chopped
- 1 cup veggie stock
- 3-4 whole tomatoes, chopped or a 16 oz can of diced tomatoes
- 1 cup dry lentils, soaked
- 2 tbsp coriander
- 2 tbsp fresh parsley, chopped
Heat the oil in a large sauce pan and saute onions, garlic and paprika. Add chorizo and peppers and saute until cooked.
Add the veggie stock, tomatoes and lentils and reduce the heat and simmer for an hour or so. (a tip for cooking lentils: microwave for a couple minutes in a bowl of water to pre-cook).
Add remaining herbs to taste and top with a dollap of greek yogurt or sour cream.