Lemony Asian Slaw

Lately when my body is craving vegetables, my favorite remedy is to shred a head of purple cabbage, toss it in a light sauce, and eat tons of it. Tonight's sauce was an adaptation of an orange-lemon sauce from my coworker Gina (of ginalikesyoga.com).

Ingredients:

1 t. toasted sesame oil

1 t. maple syrup or agave (or dissolve 1 t. sugar in the soy sauce)

2 T. soy sauce

2 T. rice vinegar

Zest and juice from 1 lemon

1 garlic clove, minced or pressed

1/2 head of cabbage, shredded

Combine all sauce ingredients in a medium bowl. Add cabbage and toss with tongs. Serve.

This was enough for one hungry person. For two, use a whole head of cabbage. You might be able to get away with the same amount of sauce on a whole head, since I had some sauce leftover after eating the cabbage.

Pictured above: roasted potatoes, sweet potatoes, beets, red onion, and whole garlic cloves; marinated and baked tofu; steamed red curly kale served over a bed of quinoa.

Cherry Chocolate Granola

This granola is a combination of all of my favorite chocolate pairings in one: cherry, almond, and ginger. Lately, I've been obsessed with replacing most of the oil in granola with a fruit puree. I've already made granola with applesauce, blueberry jam, and strawberry jam.

Today's uses cherry jam. I added cocoa powder, because I love the combination of cherry and chocolate. I also added some almond meal and almond extract, because I also love the combination of cherry and almond. And chocolate and almond. And then I added ginger because chocolate and ginger is great too.

Enough rambling about my favorite chocolate pairings, here's the recipe!

Warning: This will make your house smell amazing.

Cherry Chocolate Granola:

2.5 cups rolled oats
1/4 cup chia seeds
1/4 cup hemp seeds
3 tablespoons almond meal (storebought or grind almonds in a food processor to a fine meal)
1 tablespoon flaxseed meal
1/4 cup cocoa powder
1/2 teaspoon dried ginger
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 cups frozen cherries
1/4 cup + 2 tablespoons maple syrup
1 tablespoon coconut oil

Make cherry jam: Add cherries to a small saucepan over low heat and stir frequently until cherries start to break down and simmer. Let simmer for 30 minutes, stirring occasionally until thickened.

While jam is simmering: Preheat oven to 300 and line a baking sheet with parchment paper. Combine rolled oats, chia seeds, hemp seeds, almond meal, flaxseed meal, cocoa powder, ginger, and salt in a large mixing bowl.

When jam is done: Whisk maple syrup, coconut oil, and extracts into jam. Add wet to dry and combine well. Transfer mixture to baking sheet and bake for 45 minutes, stirring every 15 minutes. Let cool completely and store in an airtight container.

Cherry Berry Muffins

I made these muffins for a Rosh Hashanah brunch at my mother's house yesterday, although I'm pretty sure I'm the only human there who ate them, as the gigantic box of doughnuts my older sister brought stole the show. My mom's rottweiler, who recently celebrated her sweet sixteen, did steal a muffin off of my nephew's plate and seemed to enjoy it. No one seemed concerned when I pointed out that there are cacao nibs in the muffins. Everyone is convinced she is going to live forever. Heidi, the Bionic Rottweiler!

Cherry Berry Muffins:

2 cups whole wheat pastry flour
1/2 cup organic sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup melted coconut oil
1/2 cup nondairy milk
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
1/2 cup frozen cherries
1/2 cup frozen blueberries
1/4 cup cacao nibs (optional)

Preheat oven to 375. Line a muffin tin with baking cups and spray lightly with oil.

Combine flour, sugar, baking powder, and salt in a mixing bowl.

In a small saucepan over low heat, whisk oil, milk, and applesauce until warm (I do this so the cold milk and applesauce doesn't solidify the coconut oil, but you could also whisk in a bowl and heat it in the microwave for 15-30 seconds). Add vanilla extract to wet ingredients.

Add frozen cherries, blueberries, and cacao nibs (if using) to dry ingredients and gently combine. Add wet to dry, stirring gently until just-combined, being careful not to overmix.

Scoop batter evenly into cups, filling almost to the top. Bake for 25-30 minutes, rotating pan halfway through.

Yield: 12 muffins

Happy New Year, everyone! Here's to a kinder, gentler year.

because you're sweet and lovely

Currently listening to: for you blue.

Today's VeganMoFo prompt was "something blue," and, surprisingly, I actually followed the prompt today. I was out of granola and thought blueberry granola sounded like a good plan, especially with some cacao nibs thrown in at the end.

More flaxseed meal and seeds in this one. Yay for omega-3s, fiber, and lignans.

Blueberry Cacao Granola:

2.5 cups rolled oats
1/4 cup chia seeds
1/4 cup hemp seeds
1/4 cup flax meal
1/2 teaspoon dried ginger
1/2 teaspoon salt
6 tablespoons blueberry jam (see recipe below)
1/4 cup + 2 tablespoons maple syrup
1 tablespoon coconut oil
1/4 cup cacao nibs (optional, they're kinda pricey)

Preheat oven to 300 and line baking tray with parchment.

Combine oats, seeds, flax meal, ginger, and salt in a large bowl. Whisk jam, maple syrup, and coconut oil in a small saucepan over low heat until coconut oil is melted. Add wet to dry and mix well. Transfer to baking tray and bake for 45 minutes, stirring every 15 minutes. Before the last 15 minutes of baking, add the cacao nibs to the mixture.

Let cool and store in an airtight container.

Blueberry Jam:

2 cups blueberries (frozen is fine)
1 tablespoon water

Combine blueberries and water in a small saucepan over medium heat. Stir frequently until blueberries start to break down, and then lower heat to a simmer and let cook for 30 minutes, until you have a thicker, jammy consistency. Use in above recipe (this makes the right amount for the granola, no need to measure).

Four Seed Granola

This granola fulfills several requirements of mine:

• low oil (the applesauce replaces most of it.)
• no nuts (I eat enough nuts as it is.)
• low sugar

I keep a batch of this around the house for quick breakfasts before work and quick snacks after work. I'm a minimalist when it comes to granola, but feel free to toss in some dried fruit after baking for an iron boost.

Also, I would be remiss not to mention that flaxseeds (because of their high lignan content) have been linked to a reduced risk in breast cancer. Sesame seeds also have a high lignan content.

Four Seed Granola:

2.5 cups rolled oats
1/4 cup chia seeds
1/4 cup hemp seeds
1/4 cup sesame seeds
1/4 cup flax seed meal
2 tablespoons brown sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
6 tablespoons unsweetened applesauce
1/4 cup maple syrup
1 tablespoon coconut oil

Preheat oven to 300 and line a baking tray with parchment paper.

Combine rolled oats, seeds, flax meal, brown sugar, cinnamon, ginger, and salt in a large bowl. In a small saucepan over low heat, combine applesauce, maple syrup and coconut oil. Add wet ingredients to dry and mix well.

Transfer mixture to baking tray and bake for 45 minutes, stirring every 15 minutes. Let cool completely and store in an airtight container.