1. Sleeping in
2. Taking a nice long morning run
3. Baking pumpkin bread AND apple crisp (see below)
5. Sipping a Starbucks coffee with one shot pumpkin pie syrup and soy milk... yummm
6. Reading a good book
7. Enjoying a hot lunch with my hubby
4 jerusalem artichokes (washed, peeled and cut into 1 inch chunks)
1 medium potato (washed, peeled and cut into 1 inch chunks)
3 ears of corn (remove kernels from husks)
2 leeks (finely chopped)
2 cloves garlic (finely chopped)
6 cups water
1 cup plain soy milk
salt and pepper to taste
1. Prepare all vegetables for cooking. Jerusalem artichokes are
2. Saute leeks in butter. Add garlic and jerusalem artichokes. Cook on medium for approximately 5 minutes of until artichokes/garlic become fragrant and leeks tender.
3. Add water and potatoes. Simmer for 25 minutes. Add corn. Simmer an additional 5 minutes.
4. Remove 3/4 of the soup and puree. Leave remaining 1/4 in its originally chunky state. Mix back together.
5. Add milk and salt/pepper. Simmer for 5 more minutes. Stirring occassionally.
6. Serve with a dallop of Tofutti Sour Cream.
4 apples (peeled, cored and diced)
1 cup apple cider
1 tablespoon cornstarch
2 teaspoons vanilla extract
3 cups oats
2 cups spelt flour
1 teaspoon sea salt
2 tablespoons cinnamon
1/2 tablespoon nutmeg
3/4 cup Earth Balance
1/2 cup brown rice syrup
2/3 cup maple syrup
1. Preheat over to 350.
2. Place diced apples in 9" baking pan.
3. Heat apple cider until boiling. Stir in cornstarch, vanilla extract and salt. Allow to simmer 3-4 minutes.
4. Pour cider mixture over apples.
5. Dry-roast oats, flour, cinnamon and nutmeg for 5 minutes on medium heat.
6. Meanwhile melt butter and syrups together in sauce span.
7. Pour melted mixture over oats. Mix thoroughly.
8. Pour topping over apple/cider in baking pan.
9. Cover with tin foil and bake 30 minutes. Remove foil and allow to bake another 15 minutes.