Lentil-Broccoli Rabe Salad

I was pretty sure that - with Where the Wild Things are playing on the wide screen, unoaked wine in my glass and no plans for the night - I knew exactly what was missing.  Lentil-broccoli rabe salad.

Toast a small serving of beluga lentils, quinoa and whole coriander in a metal pot, then add water to boil. When cooked, let chill.

Dice raw whole broccoli rabe, hard feta and raw beets.

Add chilled lentil mix and toss with a cider vinegar dressing.

Success.

Repeat?

Harvest Muffins

It's autumn and that means one thing: everything I eat must have pumpkin in it. Okay, it's true: I'm getting a little sick of pumpkin, but I still want to pay homage to the changing leaves and smell of cinnamon candles in the air. So I made these:

First, preheat your oven to 400F and begin soaking 1 cup-ish of raisins in hot water to plump.
In a large (yellow, if possible) bowl mix:

2 Tbsp ground flax seed + 2 Tbsp water
1/2 cup maple syrup
1 cup apple cider
1/4 cup vegan margarine
Then add:
2 cups flour (or GF flour mix)
4 tsp baking soda
1 tsp sea salt
1/4 cup grated carrot
1/4 cup grated beet
1/4 cup grated apple
The soaked raisins
Any spices + nuts you think are nice

Mix up and spoon into muffin cups (I filled 12 to overflowing, he he).
Bake for 20 minutes or until you can just tell they are done.

They turned out yummy, pink and not begging for butter-soakage as muffins usually do. Try them before harvest season runs out!