Thursday, 15 October 2009
Apple Cake
This recipe is adapted from the cookbook Simply in Season, an excellent resource celebrating fresh, local foods.
5 cups thinly sliced, unpeeled apples
1-1/3 cups of sugar or sugar/Splenda blend
Combine and let stand while mixing other ingredients
1/2 cup oil
2 eggs
1-2 tsp vanilla (optional)
Combine in a separate bowl
1 cup whole wheat flour
1 cup flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 cup nuts or raisins (optional, I have not added them)
Combine in a third bowl. Stir flour mixture into apples alternately with egg mixture.
Pour into a greased 9x13 pan. Bake in a preheated oven at 350F for 50-60 minutes
until toothpick inserted in the middle comes out clean.
I have topped this with cream cheese icing or a crumb topping. The picture above shows the crumb topping...1/4 cup butter, 1/2 cup flour, 1/2 cup brown sugar mixed together into coarse crumbs. Sprinkle on top before baking.
Labels:
cakes,
Eat local eat fresh
Wednesday, 14 October 2009
Quinoa Salad
This delicious salad can be made ahead and keeps for a couple of days in the fridge. Other grains such as couscous or rice could be substituted for the quinoa.
1 cup dry quinoa, rinsed under hot water for 3 minutes and drained in a fine sieve
1-1/2 cups of water
Dash of salt
Rinse quinoa and put in pot with water and salt. Bring to a boil and simmer for 7-10 minutes until grains are tender and water is absorbed. Put quinoa in a medium sized bowl.
Cut up finely and add available vegetables to quinoa such as:
celery
carrot
green onion
sweet peppers, red and/or green
seeded tomato
roasted mushrooms, zucchini, peppers
fresh cilantro
Add 1 tin cooked lentils (about 2 cups)
Mix together and add the juice of 1-2 fresh limes or lemons to the salad. Add a couple of tablespoons of good olive oil to the juice if desired.
Labels:
grains and cereals,
salads,
vegan,
vegetarian
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