It’s a good thing apples last a decent amount of time. Last week I made two apple-y items: Apple Spice Muffins and Pumpkin-Apple Soup.
These apple muffins came out of The Joy of Vegan Baking (which I’m a big fan of, by the way). I added some nutmeg, ground cloves, and allspice to mine. They were wonderfully autumn and I’m proud to say my boyfriend liked them, even though they weren’t the normal “cupcake muffin” (super sweet). The apple chunks really made the muffins. So tasty! We took these to the pumpkin patch with some apple cider on an early autumn morning last Thursday. Great way to start the day!
The second apple-filled food I made last week was this Apple Pumpkin Soup from a 2009 Halloween issue of Taste of Home magazine. I was a bit disappointed in this soup, even though it has two of my favorite things in it. I probably wouldn’t make it again, but here’s the original recipe for those that would like to try it:
I used non-dairy margarine, vegetable broth, and soymilk to replace the non-vegan ingredients in the soup. I also added more sugar to taste, just because I wasn’t a big fan of how it turned out. I topped my soup with roasted pumpkin seeds 🙂
I’m planning on using the remaining apples for apple butter tomorrow. I just realized I have a slow cooker.
I’ve got two Halloween dinner ideas to share soon, plus some accidentally vegan Halloween snacks that I’ve found in stores lately! I can’t wait to share them all!