Vegan MoFo – MoFo Monday and the Beginning of Apple Week.

Like I said on Thursday – We have too many apples. Luckily there are many things that can be done with apples, but too few of them seem to be savory. Well. I’ve followed in the footsteps of other vegan bloggers in the last few weeks and taken their recipes and made them at home. First item on my list was this Apple Spice Muffin recipe from Bite Me (I’m Vegan) (don’t they just look perfect for breakfast?). While getting into the apple peeling, chopping mode, I ended up opting to make some unsweetened apple sauce in my slow cooker. There is always a use for it, especially when I’m baking, so I threw some of it in a jar, and some of it in snack bags in the freezer. My winter instinct to stockpile food for the cold months ahead is in full force. Having gone grocery shopping yesterday, we picked up a couple of beautiful baguettes from ACE bakery, one of them didn’t make it past 7pm last night, drowning in a mix of olive oil and balsamic vinegar. The other one was supposed to turn into crostini today, I decided it would be a waste of sandwich potential. But what kind of sandwich? Serendipity brought me a brilliant and relevant idea from The Verdant Life – Basil Apple Mustard Panini Sandwiches! Where have you been all my life savory apple sandwiches? It doesn’t matter, I’m just glad they’re here now. I found Cupcakes and Kale’s (we meet again) recipe for Apple Salted Caramel Cupcakes through Winged Snail’s Leibster…

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Another weekend, another half dozen muffins – Carrot apple spice

We had a bag of carrots sitting in the fridge for weeks. They were sad looking carrots, getting a little dull, getting ready to grow and walk themselves out of the crisper, so it was time to do something with them. But I wasn’t sure what to do, J doesn’t like cooked carrots. I thought… carrot apple salad? Meh. I wanted to bake. I found a loophole in the “I don’t like cooked carrots” statement with carrot cake. (since really, who doesn’t like cake?) My mom used to Morning Glory muffins when I was little, and those are the muffins I had on my mind. She and I had made them together a few times, and they always turned out moist, sweet and delicious. (and rarely lasted for more than a few days) I got a nice little history lesson in the muffins origins while looking for the recipe. Everywhere I’ve read the recipe was originally developed by Pam McKinstry when she owned the Morning Glory Cafe on the island of Nantucket. I think my mom must have saved the recipe out of an old copy of Gourmet magazine in 1981. However, much like me, my mom never follows recipes exactly either, so she never used eggs for her version, just more shredded apples. In my adaptation I use ground flax seed and water instead. Vegan Morning Glory Muffins  (makes 6 Large Muffins) 2 cups grated raw carrot 1 large granny smith apple, peeled and grated 2 cups all-purpose flour…

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Sweet and Spicy Cornbread Muffins

I think cornbread might be one of my favourite foods, I’ve tried it in so many different varieties, sweet, spicy, salty, grilled, toasted, and everyone one of them has qualities I just love. This recipe is for sweet and spicy cornbread muffins. They make a great morning snack and pair wonderfully with the chili recipe I made the other day. Sweet and Spicy Cornbread Muffins 1 cup of flour 1 cup of corn meal 1/2 tsp salt 3 1/2 tsp baking powder 1/2 tsp baking soda Egg replacer equivalent to 2 eggs (I used ground flax seed seed) 1/4 cup of vegetable oil 1/2 cup sugar or sugar substitute 1 1/4 cup soy milk 1 cup corn kernels (fresh or thawed works great) 1 tsp paprika (or less, depending on your comfort level) pinch of red pepper flakes Note: I was making giant muffins (it’s a large tin of 6) so my timing and temperature might not work for you. Just increase the temperature and shorten the time for a smaller muffin. First thing was to thaw out my frozen corn kernels and heat up my flax seed. With the flax seed it’s a 1:3 ratio of ground flax seed to water, so 2 Tbsps of flax and 6 Tbsps water, let it boil for a little bit, and make sure to stir it, then set it aside. Preheat oven 400 degrees F. In a large bowl, mix together the flour, cornmeal, salt, paprika, sugar, baking soda and baking powder. In…

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