Friday, November 3, 2006

Currant Apple & Oat Muffins, Millet and Root Stew, and a Vegan Cupcake

Currant Apple & Oat Muffins
1 C. Dried Currants
1 med. Apple (peeled & Chopped)
3/4 C. Vanilla Silk
1/3 C. Granulated Sugar
1/4 C. Canola Oil
1 C. All-purpose Flour
1 C. Quick Oats
2 tsp. Baking Powder
2 tsp. Cinnamon
2 tsp. Nutmeg
1/2 tsp. Sea Salt
1/4 tsp Allspice
2 Tbsp. Florida Crystals

Preheat oven to 400*F. Oil or line 12 muffin cups. Combine fruit, soy milk, sugar and oil. In another bowl, stir together dry ingredients. Mix together until just combined. Divide batter between the cups. Sprinkle tops with Florida Crystals (or Brown Sugar). Bake 20 minutes or until a toothpick comes out clean.

This is basically a veganized version of the recipe off the Sun*Maid Zante Currants box.

Abi and Jolie enjoyed the muffins very much. But they'll eat just about anything! :o)

The true test of a successful recipe around here is if Liv will eat it. She can be a toughie, but she really liked these muffins. So did I. This doesn't happen very often, so I'm taking note and throwing this one into the regular muffin rotation hopper! Next time, perhaps dried cherries, blueberrries, or raisins instead of currants.

Isn't she a cutie-pajutie in her rainboots?! (no storm in sight) She leaves them outside the door so she can throw them on in a hurry outside. The Mums behind were blooming like that in late October!

I love raking leaves. It's great exercise, but not too rigerous. It is outdoors in the crisp Fall air, and the kids gather around to help. Even Jolie runs through the pile chasing a squirrel from time to time. I've raked leaves everyday for the past week (body is sore) and there are still a few hanging on to the branches, but not many. Most of the trees are bare now and it is looking more like Winter.

This is becoming one of my favorite cookbooks.

My first recipe was 'Millet and Burdock Root Stew' page 84. I did not have (nor have ever heard of) Burdock Root, so I subbed in a sweet potato (white one). The rest of the recipe was straight, except I left out the mushrooms & ginger because I just don't like them.

I'm telling you, this was a delicious and satisfying meal. I'll be making this again

Here it is! The moment I've been waiting for... My first cupcake from Vegan Cupcakes Take Over The World (Congrats on being Cookbook of the Year @ Veg News Veggie Awards).

It is:

Simple Vanilla and Agave Nectar Cupcake (44)

Not-Too-Sweet Blueberry Mousse (153)

I topped with some electric blue sugar crystals!

1 comment:

Ana said...

I found your blog through another vegetarian blog and really liked it!
I am not a vegetarian myself, but am on a process of turning into one. I love vegetarian cuisine and feel a lot better when eating this way ( I have a few serious stomach issues...).
I loved your soups on the above post, went to the library and got the Nava Atlas Soup Book. It looks like a great book and I am planning on buying one for myself.
Also, I liked your cupcake, actually the blueberry mousse idea, but my library doesn't have the book...
So, I though I might ask you if you could please share the "Not too sweet Blueberry Mousse" with me... I simply looooove blueberries, have them everyday for breakfast, and the mousse on top of your cupcake looks absolutely delicious, very creamy.
I would love to have the recipe in case you could send me. My e-mail: anacardia AT
Thanks a lot! And keep the nice work with the blog!