Fall Split Pea Apple Soup

ONE
1 tsp olive oil
3 cups chopped onion

TWO
1 1/2 tsp ground cumin
1 tsp coriander
1/2 tsp turmeric
1 tbsp grated fresh ginger

THREE
1 cups split peas
1 medium sweet potato, chopped
2 medium apples, peeled and chopped
2 tsp chili powder
1 cinnamon stick

FOUR
1 medium tomato, chopped
2 tbsp fresh squeezed lime juice
1 tbs soy sauce

salt, to taste

fat-free yogurt (optional)
cilantro (optional)

In a large sauce pan, sauté the ingredients in ONE, until translucent. Add the ingredients n TWO and cook for one more minute. Add the ingredients in THREE, bring to a boil, and reduce the heat. Simmer, covered, for about 40 minutes or until the split peas are tender. In a bowl, mix the ingredients in FOUR. When the split peas are tender, add the tomatoes to the pan. Blend about 3/4 of the soup. Serve with a dollop of fat free yogurt and cilantro.

Original in Moosewood

Sweet Brown Bread

2 cups non-fat milk
1 cup sugar
1 cup (unsulfured) molasses

1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1/2 tsp salt
1 tsp baking soda
3 tsp baking powder

Makes two.
Lightly grease and flour two loaf pans. Pre-heat the oven to 350F.
In a bowl, mix the ingredients in ONE. In another bowl, shift the ingredients in TWO. Slowly fold the dry ingredients into the wet, stirring to avoid lumps. If you get them, use an electric beater to get smoothen your batter. Pour the batter into the pans and bake for about 40 minutes, or until firm.

Original from Allrecipes.com