Maple Almond Blueberry Crumble

Maple Almond Blueberry Crumble

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INGREDIENTS

• 1/4 cup sliced, toasted almonds
• 1/2 cup rolled oats
• 1/4 cup spelt flour
• 2 tablespoons flax meal
• 1/4 teaspoon sea salt
• 2 tablespoons molasses
• 2 tablespoons maple syrup (plus extra)
• 2 cups fresh blueberries
• 1 heaping tablespoon potato starch
• 1 teaspoon lemon juice
• 1/2 teaspoon almond extract
• 2-4 tablespoons maple syrup (for preferred sweetness)

DIRECTIONS

1. Combine first 5 ingredients in a medium bowl. Mix together molasses and maple syrup in a small bowl, drizzle over dry mixture, and combine. If too dry, add more maple syrup.
2. In a separate small bowl, combine potato starch with lemon juice, almond extract, and maple syrup. Stir until no clumps remain. Mix into berries.
3. Pour berry mixture into a medium oval pan or round pan. Crumble oat mixture over berries.
4. Cook in a 350 degree oven for 40 minutes. Cool slightly and enjoy!

Apple Maple Squash Puree

Apple Maple Squash Puree

Recipe courtesy of Sticky Gooey Creamy Chewy

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INGREDIENTS

• 1 medium acorn squash
• 1-2 tablespoons softened butter (I used olive oil.)
• 2 tablespoons dark brown sugar
• 1/2 teaspoon ground cinnamon
• 2 tablespoons pure maple syrup
• 2 cups apple cider

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Line a baking sheet with foil.
3. Cut acorn squash in half and scoop out seeds and stringy bits.
4. Place on baking sheet flesh side up. Spread butter/oil on squash, then sprinkle with brown sugar and cinnamon. Drizzle maple syrup on top.
5. Bake for 1 hour, or until squash is soft and apple juice has caramelized. Scoop flesh from the skin and into a bowl. Scrape as much of the apple goop as you can up from the baking sheet and add to the bowl. Mix and mash it all together and serve.

Vegan Hoppin' John

Vegan Hoppin' John

Recipe adapted from Cuisine At Home, February 2009

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INGREDIENTS

• 1 lb. dried black-eyed peas, rinsed
• 1 pkg. spicy vegan sausage, sliced (14 oz.)
• 4 cups low-sodium vegetable broth
• 2 cups chopped onion
• 1 cup chopped celery
• 1 Tbsp. cider vinegar
• Salt and pepper to taste

DIRECTIONS

1. Place black-eyed peas in a bowl and cover with water. Let stand at room temperature for 24 hours.
2. Drain peas, rinse, and drain again. Combine drained peas, sausage, broth, onion, and celery in a 4-to-6-quart slow cooker.
3. Cover and cook on high-heat setting until peas are tender, about 3 hours.
4. Stir in vinegar. Season with salt and pepper.
5. Serve with rice.