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I went to my first vegetarian cooking class on Monday, met some awesome people, and made amazing veggie broth and squash soup! I had some extra veggie broth, so I made this amazing vegan soup to practice the new techniques I learned in class.
Spicy Vegan Carrot Ginger Apple SoupYields 10 cups, or 5 bowls.
- 3 large carrots, cut into 1/2 inch pieces
- 2 medium apples (of the sweeter variety), cut into 1/2 inch pieces
- 1 small onion, minced
- 4 cloves garlic, minced
- small knob of ginger, minced
- 3 cups vegetable broth
- 1 cup water
- salt, to taste
- black pepper, to taste
- ground coriander, to taste
- cinnamon, to taste
- curry powder, to taste
- allspice, to taste
- cayenne pepper, to taste
- cumin, to taste
- Sautee garlic, onion, and ginger in a 5-6 quart stockpot until onions are tender.
- Add carrots, apples, broth, and water.
- Allow to boil until carrots are tender.
- If you an immersion blender, blend everything until it’s smooth. If you don’t have an immersion blender, a regular blender should work just fine.
- Season to taste.
- Enjoy with a dollop of yogurt or sour cream, unless you want to serve it vegan!
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The cold weather has been making me want to cuddle and drink lots of chai. I drink enough chai lattes, so I made these apple chai muffins to grab on my way to school or work.
Whole Wheat Apple Chai MuffinsYields 16 muffins
- 2 cups white whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- contents of two teabags of chai tea
- 1 Tbsp cinnamon
- 1 stick unsalted butter, softened
- 1/2 C. cane sugar
- 1/3 C. brown sugar, divided
- 1 egg
- 8 oz of 2% Greek Yogurt
- 2/3 C. skim milk
- 2 tart slightly sweet apples, peeled and chopped fine
- Preheat oven to 450°F. Line muffin pans with baking cups.
- Mix together the flour, baking powder, baking soda, salt, tea and cinnamon, and set aside.
- In another bowl, cream butter, sugar and about half of the brown sugar. Beat until fluffy. Add egg and blend. Add the Greek yogurt, then the milk and combine.
- Add dry ingredients and apples, stirring just until combined.
- Scoop batter into baking cups.
- Sprinkle tops with remaining brown sugar.
- Bake for 10 minutes, lower heat to 400°F, and bake for 10 minutes more.
OM NOM NOM.
