Posts Tagged ‘ apple ’

Fruity Vegan Corn Muffins

I have not cooked anything new for some time now.  I find the one difficulty with having a food blog is that I’m so busy trying out new recipes that I don’t have time to cook some old favorites.  I guess it’s all about balance.

This morning I got up ridiculously early so I decided to bake some muffins.  I can’t even remember the last time I did that.  My plan was to try a vegan cornbread using applesauce in place of the egg.  To my surprise my applesauce is all gone.  Of course I discovered this after assembling 3/4 of the ingredients!  I did a quick look around and was happy to see an aging banana on the counter.  Next to the banana were some organic apples that aren’t as pretty as waxed chemical filled apples so they’re not being eaten.  For the record I’m eating them but no one else is.

The end result is a sweet healthy muffin made from good simple ingredients.  I ended up with 9 muffins using a cupcake pan and they’re an appropriate sized muffin.  I have no clue as to the calorie count but they are way better for you than the mega sized fat and sugar filled muffins that you can buy pretty much anywhere these days.  I used to love store-bought but I just can’t eat them anymore.


  • 3/4 cup cornmeal
  • 3/4 cup whole wheat white flour (or ww pastry flour)
  • 1/2 teaspoon  each baking soda & baking powder
  • 1/2 teaspoon salt
  • 1 over ripe banana
  • 1 small apple grated
  • 3/4 cup soy or rice milk
  • 1/4 cup agave nectar
  • 3 tablespoons canola oil


Preheat oven to 325 degrees F Lightly grease cupcake pan

Combine the cornmeal, flour, baking soda, and salt in a large bowl; add in the soy milk, banana, oil and agave nectar.  Mix using a potato masher to break up the banana

Peel the apple and add into the bowl giving a gentle stir

Distribute the mixture into the pan

Bake in the preheated oven until lightly browned approximately 20 minutes


Vegetarian Dog Treats

During the busy holiday season I have to be sure not to forget or exclude my 3 wonderful canine companions.  Shana, Casey, and Rocki are all dogs we rescued and each one of them brings something special to our family.  Shana is ½ German Shepard and ½ Lab and is our protector.  She is constantly going room to room checking up on us and guarding our front door.  Casey is a Pit, Lab (who knows what else) mix that is our lazy, goofy, clown dog.  Last Rocki is ½ Shih Tzu and ½ Chihuahua and is the spoiled little lap dog that I never thought I’d want but can’t imagine living without.   All of my dogs have been rescued either by people who didn’t expect to breed or from rescue organizations.  I strongly urge people to consider adoption rather than purchasing an animal.  There are even many rescue locations for pure breed dogs if that’s what you have your heart set on.

I try not to give my dogs too much table food except for dog appropriate fruits and vegetables.  However, they all love their cookies, especially this recipe for homemade dog treats.  I like this recipe because you just mix all the ingredients together and either roll or smash it into a baking sheet.  The house smells wonderful with the scent of baking apples and whole grains.  Once baked I either refrigerate or freeze them since they are not made with preservatives giving them a short countertop lifespan.  Oh, and did I mention the recipe is vegetarian?

Apple Carrot Dog Treats


6 cups whole wheat flour

¾ cup cornmeal

2 teaspoon cinnamon

3 eggs

4 tablespoon vegetable oil

2 cups cold water

2 apples grated  including skin

1 carrot grated

In a large bowl mix all the dry ingredients, then add egg, oil, and water

Grate the carrot and apples into the bowl

Mix until it comes into a ball, the ingredients should still have a dry feeling but should stick together

Knead well

If you like rolling, roll on a floured surface until ¼ to ½ inch thickness- then place on 2 greased cookie sheets

If not, take sections and flatten into the greased cookie sheet and use a glass or can to roll to1/4 to 1/2 inch thickness (I use this method to avoid extra clean up)

Using a pizza cutter score into the desired sized cookies

Bake at 325 for 1 hour

Once removed from oven go over the score lines once again with the pizza cutter

Cool for a few minutes and break into cookies.

Store in an airtight container in the fridge or freezer.