Recipes from nature's path

SmartBran™ Apple-Cranberry Crumble

Everyone thinks of apples and cranberries as autumn delights, the foods we associate with Thanksgiving. But since they are both so readily available, there’s no need to wait for a holiday to prepare this simple, homey, vegan dessert that has an elegant surprise inside: chopped, crystallized ginger.

Yield: Serves 6 to 8

At Nature’s Path we recommend you use organic ingredients whenever possible.

This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.

Ingredients:

* 2 1/2 lbs. apples, cored and sliced (about 5 cups)
* 1/3 c. dried cranberries
* 1/2 c. chopped walnuts
* 1/4 c. chopped crystallized ginger
* Scant 1/2 tsp. ground cinnamon
* 1/8 tsp. ground cardamom
* 5 tbs. maple or agave syrup
* 1 1/4 c. SmartBran™ cereal
* Ice cream or vanilla soymilk, for garnish (optional)

Directions:

1. Preheat oven to 375F.
2. In a large bowl, toss together apples, cranberries, walnuts, ginger, cinnamon, cardamom, and 2 tablespoons syrup.
3. Transfer mixture to a rectangular baking dish about 8" x 11" x 2".
4. Distribute SmartBran™ on top and drizzle on remaining syrup.
5. Bake until apples are easily pierced with a knife and top is lightly browned. If top browns before apples are tender, cover pan lightly with foil.
6. Serve warm or at room temperature. If you wish, top with a scoop of ice cream or pour about 1/4 c. of soy milk over each portion.



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Gluten-Free Spinach and Feta Pie

* Gluten-Free

In this streamlined, gluten-free, flavor-packed version of the deservedly famous Greek pie, there’s a quiche-like filling of eggs, spinach, and feta with a crisp topping of ground Whole O’s brightly seasoned with oregano.

Round out the meal with a tossed green salad.

Serves 4 to 6

At Nature’s Path we recommend you use organic ingredients whenever possible.

This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way, Whole Grains for Busy People, and Short-Cut Vegan.

Ingredients:

* 1 1/2 c. Nature’s Path Gluten-Free Whole O’s
* 3/4 tsp. dried oregano leaves
* 1/2 tsp. salt
* 3 tbs. olive oil, plus more for preparing pie plate
* 4 large eggs or egg replacer
* 1/2 cup dairy or plain soy milk
* 4 oz feta, crumbled (1 loose cup)
* 1 tsp. dried mint
* 20-oz package frozen cut spinach leaves, defrosted

Directions:

1. Set rack in center and preheat oven to 350F. Brush a 9- or 10-inch pie plate lightly with oil. Set aside.
2. In a food processor, grind the Whole O’s, oregano, and salt into a coarse flour. With motor running, pour oil through feed tube and process until flour is evenly coated. Transfer to a bowl and set aside.
3. In processor, blend eggs, milk, feta, and mint. Squeeze clumps of spinach very hard to release all excess liquid. Add to processor and pulse a few times to combine.
4. Pour mixture into prepared pie plate. Distribute Whole O’s mixture on top.
5. Bake until center of pie is firm to the touch and top is browned, about 30 minutes. Let rest on a cooling rack for 10 minutes before slicing.