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For me, pregnancy means hunger! Tonight, I was craving something sweet. However- I’m at my ski condo, which means there are very few ingredients here to work with. Fortunately, I was able to put this simple treat together with the few things on hand…
INGREDIENTS
1 T coconut oil
2 peeled, thin-sliced organic apples (I used Pink Lady apples)
1 T coconut milk (full fat)
1 T maple syrup
1 T ground walnuts
Large dash cinnamon
ASSEMBLY
1. Grease a glass pie pan or square pan with the coconut oil.
2. Toss the apple slices with the coconut milk, maple syrup, walnuts and cinnamon in a large bowl until well coated.
3. Bake uncovered at 375 degrees for 25 minutes. Stir and return to the oven for another 10 minutes.
4. Serves 2 adults and 1 #minivegan. This would be really good with a scoop of vegan ice cream!
It’s time for a new soup flavor! This delectable Italian-flavored soup is mildly spicy. Adjust the black pepper and crushed red pepper amounts to your own liking…Enjoy!
Italian Lentil Soup (NSNG)
INGREDIENTS
1 T coconut oil
6 cloves garlic, minced
1 medium onion, chopped
1/2 green pepper, chopped
1/2 red pepper, chopped
1 celery stalk, chopped
2 carrots, chopped
2 broccoli stems, chopped
1/2 cauliflower, chopped
20 crimini mushrooms, sliced
dash garlic powder
dash celery salt
1/4 t ground rosemary (use a mortar and pestle)
1/4 t black pepper
1/4 t crushed red pepper flakes
1 t thyme
1 t oregano
1 t fennel
1 t parsley
1 t basil
1 t sage
4 t Vegebase broth powder
1 T nutritional yeast
1 C lentils, rinsed
28 oz can organic fire roasted crushed tomatoes
5 C water
ASSEMBLY:
Put the coconut oil in your soup pot. Saute the vegetables with the spices over medium heat for several minutes. Add the rest of the ingredients. Simmer covered for about an hour, until the lentils are cooked. Portion in 1/2 to 1 pint glass wide mouth freezer jars. Makes about 8 1/2 pints.
(NSNG = No Sugar No Grains)
Freeheel Vegan 