Applesauce

From Veg With An Edge

8 to 10 apples (a mixture of varieties is best)
1 lemon
2 Tbsp honey
1/4 tsp salt
Cinnamon


Rinse, core, and cube apples (no need to peel). As you cut each apple, toss in a large bowl with lemon, honey, and salt before transferring to large oiled baking pan. Once all of the apples are added, sprinkle with cinnamon. Bake at 375 for about an hour, stirring the apples and rotating the pan every 15 minutes. Let cool for about 30 minutes. Pulse in a food processor, in batches if needed, until smooth.

Miso Sweet Potato and Broccoli Bowl

From Smitten Kitchen

Serves 4

For the bowl
1 cup dried rice or another cooking grain of your choice
1 to 2 sweet potatoes (about 1.5 pounds)
1 large bundle broccoli (about 1 pound)
1 to 2 tablespoons olive oil
Coarse or kosher salt
Freshly ground black pepper
2 teaspoons sesame seeds

For the miso-sesame dressing
1 tablespoon minced fresh ginger
1 small garlic clove, minced
2 tablespoons white miso (the mildest kind)
2 tablespoons tahini (other nut butters can work in a pinch)
1 tablespoon honey
1/4 cup rice vinegar
2 tablespoons sesame oil
2 tablespoons olive oil

Heat oven to 400 degrees. Place rice or grain and cooking liquid in a rice cooker or on the stove. Cook according to package directions.

Peel sweet potatoes and cut into 1-inch cubes. Cut tops off broccoli and separate into bite-sized florets. If your broccoli stems feel especially woody, I like to peel them (with the same vegetable peeler), then cut them into 1/2- to 1-inch segments.

Coat one large or two smaller trays with a thin slick of olive oil. Layer sweet potatoes on tray(s) and sprinkle with salt and pepper. Roast for 20 minutes, until browning underneath. Flip and toss chunks around, then add broccoli to the tray(s), season again with salt and pepper, and roast for another 10 to 20 minutes, until broccoli is lightly charred at edges and sweet potato is fully bronzed and tender. Toss chunks around one more time if it looks like they’re cooking unevenly.

In a small skillet, toast  sesame seeds until fragrant. (You can do this in the oven if using an oven-proof skillet.) Let cool.

While vegetables roast, prepare sesame-miso dressing: Combine everything in a blender and run until smooth, scraping down sides once. Taste and adjust ingredients if needed, but try to resist adding more honey if it tastes salty, as that extra pop of saltiness is exactly what I think sweet potato needs.

Assemble bowls: Scoop some rice/grains into each, then pile on the roasted sweet potatoes and broccoli. Coat lightly with sesame-miso dressing and finish with toasted sesame seed duo. Serve with extra dressing on the side.

Optional addition:

Press 1 lb extra-firm tofu for 1 hour to remove liquid. Cut into bite-size chunks. Marinate in rice vinegar, lemon juice, soy sauce, and/or sesame oil for 30 minutes or so. Toss in large freezer bag with cornstarch to coat. Pan-fry in olive or other oil. Add to bowl when combining to serve.

Buckwheat Granola

From Food in Jars

2 cups oats
1/2 cup sliced almonds
3/4 cup buckwheat groats (kasha)
3/4 cup sunflower seeds
1/2 cup unsweetened dried coconut flakes
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 cup sunflower oil
1/2 cup honey
1/2 cup raisins or other dried fruit, diced small (we love crystallized ginger)

Preheat oven to 325.

In a large bowl, combine the oats, almonds, buckwheat, sunflower seeds, coconut, salt, cinnamon, and nutmeg. Toss it all together to combine.

Measure the sunflower oil in a large cup and swirly it around before adding to the bowl. Without washing the measuring cup, measure the honey and add it to the bowl. Stir everything together until evenly coated. Spread the mixture out on a rimmed baking sheet.

Bake until the granola is crisp and toasted, about 30 to 35 minutes, stirring 2-3 times during baking to ensure even browning.

Remove the granola from the oven. Gently stir in the raisins. If you want the granola to form clusters, mound the still-warm granola into the center of the baking sheet to cool. When the granola is completely cool, store it in an airtight container.

Brown Butter Pumpkin Seed and Espresso Glazed Granola

From HalfBakedHarvest.com

ngredients

• 3 cups oats
• 1 cup shredded coconut
• 1 cup nuts (any kind/combination)
• 1 cup raw pumpkin seeds (pepitas)
• 1/4 cup toasted wheat germ
• 1 1/4 cup dried cranberries
• 3 tablespoons butter
• 3/4 cup pure maple syrup, honey, or agave
• 1 tablespoon coconut oil (or 1 more tablespoon butter)
• 3 teaspoon instant espresso powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 2 tablespoons honey

Instructions

1. Preheat oven to 325 degrees F.
2. In a large bowl combine the oats, shredded coconut, nuts, pumpkin seeds, wheat germ and cranberries. Toss well.
3. In a skillet or small sauce pot melt the butter over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Once the butter is browned quickly remove from the heat and slowly stir in the maple syrup (or honey or agave) and coconut oil. Sprinkle the espresso powder over top and stir to dissolve. Add the cinnamon, nutmeg and salt. Stir in the vanilla.
4. Pour the warm mixture over the dry oat mixture and stir to fully combine.
5. Spread the granola out on a parchment lined baking sheet with sides and drizzle with 2 tablespoons honey. Bake for 30 to 40 minutes stirring every 15 minutes so the granola will get evenly toasted. Remove from the oven and let cool five minutes. After 5 minutes spray the bottom of a flat 1 cup measuring cup or a flat bottomed glass with cooking spray. Press the granola into the pan using the bottom of the measuring cup so that you have a flat slab of granola that looks like they could be cut into bars. Let the granola sit for one hour to cool and harden. After an hour break the granola up into clusters.