While our home isn't vegan, and I have no desire to be again (I was a long time vegan for years), I do enjoy cooking plant based nearly daily. We don't consume a lot of meat, but I had noticed we were eating more of late. I wanted to back down from that, and get… Continue reading Mushroom & Oat Ground ‘Beef’
Month: October 2019
Pumpkin Oat Muffins
These hearty spiced pumpkin oat muffins are vegan/plant based/gluten-free. They are not overly sweet, so if you have a sweet tooth, you may want to add in a ¼ cup brown sugar. Pumpkin Oat Muffins Ingredients: 1 cup pumpkin puree ½ cup pure maple syrup ½ cup milk (used unsweetened oat milk) ¼ cup coconut… Continue reading Pumpkin Oat Muffins
September On The Farm
September. The month of rain. That was the theme. It also cooled off very quickly. No Indian Summer this year. The blue skies opened up and dumped this past month. It's true damage was the tomatoes. I had a feeling it would happen this year and I was very proactive on picking tomatoes as soon… Continue reading September On The Farm
Honey Spiced Apple Butter
Apple butter is to me what Fall is made of. Apple harvesting and spices filling the house. This apple butter is cooked in apple cider, to deepen the flavors and is lightly sweetened with honey. Recipe adapted from Ball Complete Book of Home Preserving. Honey Spiced Apple Butter Ingredients: 6 pounds apples, peeled, cored &… Continue reading Honey Spiced Apple Butter
Instant Pot Lentil Soup
I'll be honest....I have never had much of a love affair with lentils, no matter how many times I tried new ways to eat them. From long ago days of eating at the Hippy Hut™ (the local food co-op in college....hah!) to so many ways in our years eating vegan. I simply could not get… Continue reading Instant Pot Lentil Soup