Move over dinner rolls, and make way for… corn muffins! Maybe it’s my midwestern background, but I love corn, especially in the form of these sweet & savory muffins.
These naturally sweetened with maple syrup and studded with little flecks of rosemary. They’re vegan, but no one has to know that. Almond milk substitutes perfectly for milk, and a bit of apple cider vinegar helps them rise (without the egg). They’re a bit on the crumbly side, but come to think of it, good cornbread should be golden and crumbly…
Whether you celebrate Thanksgiving, Friends-giving, or my personal favorite holiday - random Sunday - here’s your fall party cocktail. It’ll make you look like a good put-together host because you’ll have it ready as your guests walk through the door. No one has to know that you made (most of) it the day before.
This is full of warm fall spices but it’s actually pretty light and refreshing. Crisp vodka gets mixed with sweet spiced apple juice… and a squeeze of lemon pulls it all together (doesn’t it always?). Serve with apple slices, cinnamon sticks, and star anise, because aren’t those little stars just so pretty?
I freaking love soup. Warm, comfy, and healing for the soul. And with turmeric – supposedly healing for the body. A natural anti-inflammatory, “they say.” Which is what sparked the idea for this soup: Literal sparks of pain.
Do you have those weeks where things seem to unravel? Where one mishap, leads to the next? For me, it began with a broken glass on the kitchen floor and a teeny tiny piece that I somehow couldn’t get out of my foot. I limped around for a couple days, until I could feel it was gone. Also gone — my sense of balance, apparently. During the making of this post, I tripped over some photo equipment and crashed to the floor, tangled in orange extension cords. Blog: 1, Jeanine: 0
I probably should have resorted to takeout for the rest of the week to rest my aches and pains. But I had this idea for turmeric soup (and the blog must go on!). The up side — a super tasty soup… creamy, spicy and everything I needed.
Happy day-after Halloween, who’s ready to cook? No one… That’s what I thought. So before we head to Thanksgiving Town, I thought I’d share another quick and easy (and tasty) meal you can throw together using last night’s leftovers…
Just like the picture says – take your leftovers from this salad, add some black beans (maybe a few more spices), and some cheese… fold it into tortillas… then dig in to some pretty hearty & healthy quesadillas.
Of course, cook these on your stovetop and not on your marble countertop.
Happy fall, we’re making pie today! And not just any pie… mini pies. Monday mini pies. A nice little (naturally sweetened) sugar rush to start the week.
I set out to make a vegan pie filling that doesn’t require soaking nuts or dragging out the blender. This filling – made of almond milk, corn starch, maple syrup and pumpkin – whisks together in just a few minutes. Thick & creamy, sans the cream…
I used this pie crust recipe, by Gena for Food 52. I love how it’s made with coconut oil instead of vegan butter substitutes. I used half white flour, half spelt flour and it turned out great. I rolled the dough into mini tart pans because that seemed like the cute and easy way to go. You could also make these in a regular muffin tin. I made the teeny ones (pictured above), in a mini muffin tin.
Of course, the worst part about pumpkin pie is waiting for it to chill. I can’t help you there. Have some patience and enjoy pie the next day!