Vegan Apple Cinnamon Muffins

My daughter is allergic to dairy and eggs so I have been cooking meals without these major ingredients for almost six months now. Here is a recipe for muffins that our whole family enjoys.

Ingredients:

1 large apple, peeled, and cut into 1/2 inch cubes
1 cup and 2 tablespoons white flour

3 teaspoons cinnamon
2 teaspoons baking powder

1 medium banana, peeled and mashed
3/4 cup white sugar
1/2 cup soy milk, room temperature
1/3 cup coconut oil, melted
earth balance vegan buttery spread

Preparation:

Preheat oven to 400F. In a small bowl mix together apple cubes, 2 tablespoons of flour and 1 teaspoon of cinnamon. Set aside.

In a large bowl combine 1 cup of flour, 2 teaspoons of cinnamon and 2 teaspoons of baking powder. Mix all ingredients together. Add banana, sugar, soy milk and coconut oil. Mix thoroughly. Add apple cubes and mix again until the dough is even consistency.

Grease the muffin pan with a vegan buttery spread. Spoon the dough into the greased muffin cups, 3/4 full. Bake for 25 minutes until golden brown. Let the muffins rest in a pan for 10 minutes and then transfer on to a cooling rack.

The Honey Cake

Ingredients:

2 eggs

1 cup of sugar

 2 ½ tablespoons of honey

7 tablespoons of unsalted butter

1 teaspoon of baking soda

2 ½ cups of white flour

more flour for rolling the dough

for frosting

14 oz can of sweetened condensed milk

12 oz of unsalted butter

Preparation:

Whisk eggs and sugar together in a bowl. Transfer to a small pot. Add butter and honey to the same pot, and mix. Turn the stove on to medium low heat and bring the mixture to a boil stirring constantly to prevent burning. Add baking soda. Continue simmering and stirring until the mixture reaches a light brown color. Take off the heat and let cool for 2 minutes. Add flour and mix well until the dough reaches an even consistency.

Preheat the oven to 425F. The cake has 13-15 layers. To make a layer roll out a small amount of a dough (2 ½ inch diameter ball) on a floured surface and cut out a circle using a salad size plate and a sharp knife. The cake layer should be very thin (about 1/8 inch). Dust a baking sheet with a little bit of flour and bake one layer at a time for 2 ½ minutes. Let the cake layers completely cool off on an even surface. Bake the remaining dough pieces in the same manner. 

Make the frosting by mixing condensed milk and butter with a hand mixer until smooth and fluffy. Spread 2-3 tablespoons of frosting on each layer and stack layers one on top of the other. Grind the leftover dough pieces and dust the top layer with them. Let the cake sit at room temperature for at least 24 hours before serving.

Salmon with Parsley Butter

Ingredients:

1 lb of salmon, sliced into 3 inch pieces

3 tablespoons of olive oil

Salt

For parsley butter
2 tablespoons of unsalted butter
1 tablespoon of finely chopped parsley
1 clove of garlic, minced
juice of ½ lemon
½ teaspoon of lemon zest

Preparation:

To make parsley butter microwave butter for a minute or two on low power until it is melted. Whisk melted butter with lemon juice, lemon zest, garlic and parsley. Chill in a refrigerator until fish is ready.

Heat the olive oil in a pan on high heat until hot, about 1 minute. Put salmon skin side down and reduce heat to medium. Fry salmon for about 4-5 minutes until skin is crispy and does not stick to the pan. Flip the fish over and continue cooking for another minute or until done. Salt to taste and serve with parsley butter.

Tomato Mozzarella and Basil Salad

Ingredients:

2 tomatoes, sliced into circles

3 oz of fresh mozzarella, sliced into circles

2 leaves of fresh basil, finely chopped

1 tablespoon of olive oil

1 teaspoon of balsamic vinegar

salt and pepper

Preparation:

On a plate arrange tomato and mozzarella slices, sprinkle with basil and drizzle with olive oil and vinegar. Salt and pepper to taste.