One of my favorite restaurants Native Foods has an African Peanut Soup that I adore. It tastes very fattening though so I wanted to try and make something similar, but with less fat. As well, theirs is a very smooth soup and I prefer chunkier soups – I like chewing! This version is thick and chunky, while still being creamy. And this can vary depending on how much of it you want blended, using your immersion or regular blender. Feel free to play around with spices and amounts. Those listed here result in a mild flavor.
These muffins are very similar to my Sunshine Muffins, with a few small changes, and the addition of blueberries and poppy seeds – yummy. I have only used fresh blueberries in this recipe but frozen (thawed) would work too. These go VERY quickly in my house.
As much as I complain about not enjoying cold weather and shorter days, I must admit the food that is most often consumed during those months, i.e., soups and stews, is my most favorite! I made this soup in the crock pot recently on a rainy Saturday. Perfect! I really like lentils so a soup that calls for two kinds – even better!
Winter Spice Cookies
These cookies have the flavor of a gingersnap, and the texture similar to a molasses chew. Usually I make things a few times after I create them before posting the recipe but not this time. I’m just that eager to share.
I’ve been asked several times lately if whole wheat flour can be used in place of oat flour in my recipes similar to this one. My answer is yes, however I’d use whole wheat pastry flour since it’s finer than regular whole wheat, which may be too coarse. Using all whole wheat in this recipe, as opposed to half oat and half wheat, would probably result in a less dense cookie, which may or may not be your thing. Personally, I’m all about dense. As I’ve mentioned before, light and airy makes me feel like I ate just that – AIR! The reason I use oat flour in so many recipes is not because I have anything against wheat. I don’t. It’s just that wheat is everywhere, in so many forms. I just like to sub other types of flour, and stay away from wheat when easily doable so that I’m eating more variety, and not so much wheat. As well, many people eat gluten-free diets so I try to incorporate as many suitable recipes as I can into my repertoire.
One more thing. The batter for these babies is SO good. I may or may not have eaten an entire cookie’s worth of batter. 🙂
Quinoa. Not my favorite grain, but I’ve included it in my diet for several years now as I know it’s super healthy. It’s packed with protein (a complete protein containing all 9 essential amino acids), fiber (twice as much as most other grains), vitamins and minerals, and it’s gluten-free. I knew it could be eaten as a hot breakfast cereal, and on this cold, drizzly morning I decided to give it a try. Generally, I have my smoothie which has mixed frozen berries, banana, kale, spinach, flax seeds, etc., but just wasn’t feelin’ it today. I’m so glad I mixed up my routine. This hot cereal is so good! Experiment with different fruits and maybe add a sprinkling of chopped walnuts or ground flax seeds.
I had never made pumpkin soup before. Shocking, I know, considering what a pumpkin freak I am. Well, I gave it a go recently. As per normal, I was determined to listen to my culinary instincts rather than follow a recipe…not sure if that’s big ego or just a can-do attitude talking :). Either way, my instincts paid off, big time!!! This soup rivaled any pumpkin soup I’d ever had, including the non-vegan, really fattening varieties I’d had in years past. Try it! As you know, I don’t cook with oil as a rule, but the small amount of truffle oil stirred in just prior to serving MAKES this soup, in my opinion.
I created these muffins using the nervous energy I had yesterday, election day. I find elections, and politics in general, very stressful! Creating recipes and cooking is therapeutic for me. Combine that with the fact that I LOVE gingerbread, and you have these moist, delicious muffins.
UPDATE 11/11/12: I made these again but added a little holiday twist this time around. I sprinkled crushed peppermint candy on top before placing muffins in the oven. The combination of peppermint and gingerbread was a real treat!
I was inspired to create these tasty muffins as I was preparing for a 5 hour flight for which I would be leaving my house at 5 a.m. I knew it would be too early for my usual breakfast smoothie, and I was already planning on packing a PB&J sandwich for later in the day….what would I eat for breakfast?? God knows there wouldn’t be options on the plane. Sure, I could have brought Starbuck’s oatmeal or McDougall’s instant oatmeal (great for travel) on with me but I wanted something different; something substantial, not too sweet, and didn’t need to be warmed. Thus, these Cinnamon-Raisin Oatmeal Muffins were born!
For any followers out there who don’t love pumpkin, I do apologize. I realize this is my 3rd pumpkin recipe…so far. 🙂 I told you – I love pumpkin. And I’m going to utlilze it as much as I can this fall. The picture shows a loaf made with a combo of dried cranberries and chocolate chips. You can use one, both, or neither – it’s yummy either way!
So, if you like pumpkin, bust out the baking supplies and enjoy this tasty Pumpkin Loaf. It’s easy to make and really satisfying.
I’m all about the pumpkin. It’s one of the many things I adore about fall. I love the look of those orange beauties, and the flavor of anything pumpkin. I only wish the pumpkin bread, scones and pumpkin spice lattes at Starbucks were healthy! Oh well, these little treats, along with my Pumpkin Pancakes (see Recipes), and Pumpkin Pie Minis (recipe coming soon) will suffice. They do contain chocolate chips, taking the healthy factor down a notch, but it’s a small amount and just enough to make you feel like you’ve been treated.
