Fresh Apple Muffins

INGREDIENTS

• 1 c. sifted all-purpose flour
• 1/3 c. brown sugar
• 1-1/2 tsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp. salt
• 2 lightly-beaten egg
• 4 c. slice apples
• 1/2 c. oil
• 1 c. whole wheat flour
• 1 c. walnuts, chopped
• 1 c. raisins

DIRECTIONS

1. Preheat oven to 375 F. Paper-line muffin tins.
2. Quarter and core apples then slice them 1/8 inch thick. (Cut apple to 8th if it's big)
3. Mix apples, eggs, oil and cinnamon. In another bowl mix all dry ingredient.
4. Add the flour mixture to the aple mixture and stir until just combined.
5. Spoon battter into prepared muffin tins.
6. Bake for 30-35 mins.
7. Allow to cool for 10 mins then remove from tins onto wire rack.

Stove top coffee cake

INGREDIENTS

• 1 c. sifted all-purpose flour
• 1/3 c. sugar
• 2 tsp. baking powder
• 3/4 tsp. cinnamon
• 1/2 tsp. salt
• 1 well-beaten egg
• 1/3 c. soy milk
• 1/3 apple sauce
• 3 tbsp. oil
• 1/4 c. sugar
• 3/4 tsp. cinnamon

DIRECTIONS

1. Grease a heavy 8-inch skillet.
2. Sift together first 5 ingredients into bowl. Mix together the egg, soy milk, apple sauce and oil.
3. Add all at once, to flour mixture; mix quickly but thoroughly. Pour into prepared skillet.
4. Sprinkle with mixture of 1/4 cup sugar and 3/4 teaspoons cinnamon.
5. Cover and bake on top of range over very low heat 30 minutes or until firm to the touch.
6. Serve warm or cold. Makes one 9-inch cake.

Mushroom and Cabbage

INGREDIENTS

GROUP A

• 2 cup Carbbage, trimmed
• 2 cup Oyster mushroom
• 1 small Carrot, peeled and julienned
• 1 teaspoon garlic
• 1 teaspoon ginger
• 1 teaspoons oil

GROUP B

• 2 teaspoon soy sauce
• 2 teaspoon black vinegar
• 1 teaspoon brown sugar
• Sea salt to taste
• freshly ground black pepper to taste
• 2 Green onion, julienned

DIRECTIONS

1. Put oil and group A into heated pot. Cover and cook for 5 mins in mid heat.
2. Open the pot and mix in group B. Cover and cook for 5 mins.
3. Ready to eat! Yam-O!

Orange Oatmeal Muffins

INGREDIENTS

• 1 cup rolled oats
• 1 cup orange juice
• 1/2 cupapplesauce
• 1/2 cup packed brown sugar
• 2 eggs, lightly beaten
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/2 cup flaked coconut
• 1 cup raisins (optional)

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease or paper-line muffin pans.
2. In a small bowl soak oats in orange juice for 15 minutes.
3. In a large bowl cream together applesauce and sugars. Beat in eggs and oat mixture.
4. In a separate bowl, blend flour, baking powder, soda, salt, and nutmeg. Stir into batter. Stir in vanilla and raisins. Spoon batter into prepared muffin pans, filling 2/3 full.
5. Bake at 350 degrees F (175 degrees C) until golden brown, about 20 minutes.

Rainbow stew

INGREDIENTS

• 1 Rainbow Chad (kale works, too)
  
• 2 tablespoon minced ginger and garlic
• 2 carrot
  
• 1 package mushroom
  
• 1 (14 ounce) package cubed firm tofu
• 2 tablespoon balsamic vinegar
  
• salt and pepper
  

DIRECTIONS

1. Place the ginger, garlic, chad, carrot, mushroom and tofu in the pot, cover and cook 10 minutes, until chad is soft.
2. Mix in vinegar, salt and pepper. Cover and continue cooking for another 5 mins. Serve over the cooked rice.

Oyster sauce Asparagus

INGREDIENTS

• 1 bunch fresh asparagus, trimmed
• 1 carrot
• 2 garlic
  
• 1 teaspoons oil
• 1 teaspoon oyster sauce
  
• Sea salt to taste
• freshly ground black pepper to taste

DIRECTIONS

1. Clean and cut asparagus and carrot in a angle
   
2. Place garlic, asparagus and carrot in a pan drizzle with oil and 2 tablespoons water.
3. Cover and cook for 5-10 mins.
   
4. Season with oystert sauce, salt and pepper; toss well.