Question # 1 - Why did you decide to write this second cookbook?
I was obligated under a contract :-)
I'm joking -- I mean, yes, that's true, I had signed a contract to write three books, but I knew after writing my first book if it was successful, I'd write more books for my fans.
I started my blog (and now write cookbooks) with one mission: to show that eating healthy, plant-based meals is easy, approachable, affordable and most importantly -- delicious. My recipes are all no fuss, everyday ingredients, quick and easy. I'm proving that healthy doesn't have to be expensive or complicated or a shore. It's possible -- and fun!
I'm not really "hooked" on smoothies---actually, I can't think of the last time I had one! I do like to have smoothies on occasion, though, particularly in the summer months when it's really hot outside. They're so refreshing. It's an easy breakfast, and a cheap one when fruit is in season, so I guess I favor them in the summer as a seasonal and affordable option.
Question # 3 - Why did you decide on a full color page of the photos instead of a smaller picture?
Personal preference. I like full page pictures and cookbooks with lots of pictures and color.
Question # 4 - Are you hoping that most people who buy this cookbook become more plant-based in their eating habits for a long term even forever?
My hope with my cookbooks is that people see that eating healthy is delicious, affordable and approachable. I believe that every plant-based meal matters and I hope my cookbook encourages people to eat more healthy plant-based meals, and as often as possible
Question # 5 - Are you going to do a Canadian tour for any one of your books?
Probably not -- book tours are really expensive -- and I'm also swamped writing my third book right now. I really do want to see all my fans and supporters; so someday I'll meet them all... including you!
THE RECIPE WHICH MAKES US DANCE!
Apple Fritter Cups | 12 muffins
|Photo taken by Scott Nixon|
As my friend Sheree` says “These treats just jump right in to your mouth and make you dance!”
1 ½ cup chopped apple (skin optional)
1 c nondairy milk
1 tsp apple cider vinegar
2 tsp vanilla extract
¼ cup light brown or raw sugar
2 c whole wheat pastry flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
1 tsp cinnamon, divided
nutmeg or ground ginger
Preheat oven to 350F. Fill muffin tin with paper liners and set aside. Toss 1 cup apples with a few dashes of cinnamon and a little brown sugar until well coated and set asides (“topping”). In a small bowl, whisk nondairy milk with vinegar and set aside. In a large bowl, whisk flour, salt, baking powder, baking soda, ½ to ¾ tsp cinnamon (your choice) plus a dash of nutmeg or ginger, and stir to combine. Whisk in sugar then pour in milk mixture. Add vanilla and remaining ½ cup apples and stir to combine. Spoon into muffin cups just a tad more than ½-way full. Add “topping” on each. Bake 15-25 minutes, until a toothpick inserted in the center comes out clean. Meanwhile, make glaze, substituting 1 tsp of liquid with 1 tsp pure maple syrup (optional). Drizzle warm fritters with glaze.
Tip: Once the fritters completely cool, the liners will peel off. If you plan to eat them warm, lightly spray the inside of the liner with oil-spray to prevent sticking or forgo the liners and grease your muffin tin or use a nonstick pan.
Per Fritter (without glaze) : 102 Calories, 0.4g Fat, 20.9g Carbohydrates, 2.4g Fiber, 5.5g Sugar, 2.7g Protein