So I always make pumpkin cheesecake pie for Thanksgiving due to popular demand – but this is what I always crave – baked apple crisp! So I made it after T-day – loosely following this recipe by Beard & Bonnet. It was the ginger that drew me to the recipe & if you like crystallized ginger – it’s great in the topping. If you don’t like the bite of ginger, you can leave it out…
Apple Crisp with Uncrystallized Ginger
- 6 good sized apples, sliced (I leave skins on)
- 2 T. lemon juice, or 1/2 lemon
- 2 T. maple sugar (or regular evaporated cane sugar) – optional
- 1 t. cinnamon – optional
- 1/4 t. nutmeg – optional
- 1 ½ c. rolled oats (can use 1 c. – I like extra oats)
- 2 T. oat flour
- ¾ -1 c. brown sugar
- 3-4 T. Earth Balance margarine
- ¼ t. salt
- 1 t. cinnamon
- ¼ t. nutmeg
- 1 ½ T. uncrystallized ginger, chopped (I use Trader’s Joe’s uncrystallized ginger, featured here)
- ¼ c. pecan or walnut pieces (optional, I actually forgot to add mine)
Grease 9×9 pan & preheat oven to 375° F. As you slice the apples, lightly squeeze ½ lemon over apples. Add maple sugar cinnamon & nutmeg and stir to mix, trying not to eat too many of the apples (or maybe that’s just me). Note: if you don’t think your apples are that juicy, you can stir in 2 T. applesauce, which will help. Pour apples into pan & distribute evenly. Make the topping by ideally mixing flour & brown sugar and cutting in margarine, then mix in remaining ingredients – or if you’re like me – put everything in the bowl and mix by hand (even though I don’t like mixing things by hand – it did work best here – I kept adding in margarine 1/2 T. at a time until I had the consistency (clumpy, not too crumbly) I wanted). Note: if you want to cut down on the margarine, sub in a tablespoon or two of applesauce. Distribute topping over apples, patting down lightly. Bake for 45 minutes – covered for about 1/2 the time, then uncovered for rest. Remove and let cool about 1/2 hour before serving.
I love serving mine warm with ice cream over it – the above pic was taken with whipped cream ’cause I was eating it for breakfast! Enjoy! Apple Crisp is a regular in my house, so I’d love to hear any other suggestions in making it unique.
We had some leftover potatoes after Thanksgiving & some leeks from the CSA, and this is a perfect recipe. And with an extra nutritional ingredient – white beans!
Creamy Potato Leek Soup
- 2 T. olive oil
- 2 leeks, chopped
- 2 cloves garlic
- 6 small to medium potatoes, chopped
- 1/2 t. rosemary, chopped finely
- Vegetable broth ~4 cups, enough to cover potatoes to cook
- 1 can white beans, drained and rinsed
- 2 c. soymilk (or non-dairy milk of choice)
- 1 T. lemon juice
- Salt/pepper to taste
- Vegetarian bacon bits (optional)
- Chives (optional)
Saute leeks in olive oil until they start to turn translucent. Add garlic & saute another minute. Add potatoes, rosemary & broth to cover, bring to boil and cook until potatoes are soft, about 20-30 minutes. When potatoes are done add beans, 1/2 the milk and blend with immersion blender until smooth. When smooth, stir in remainder of milk to desired thickness. Add lemon, salt & pepper to taste. Serve hot sprinkled with baco bits and/or chives, if desired.
This is a great recipe included in Miyoko Schinner’s Artisan Vegan Cheese cookbook. I’m posting the recipe below (with my changes – more nooch & added in salsa & might try a squeeze of lemon or lime next time) since a video of the original recipe is also available here.
Low-fat Chipotle Cheese Sauce (makes about 3 cups)
- 1 c. cooked, mashed, roasted butternut squash
- 3/4 c. plain, unsweetened non-dairy yogurt (I used soy)
- 3/4 c. water (I might try soymilk next time)
- 1/2 medium onion – in quarters
- 7 T. nutritional yeast flakes
- 1/4 c. raw cashews
- 3 T. tapioca flour
- 1/2 – 1 chipotle chile in adobe sauce
- 1/4 c. salsa
- 1 t. salt
Process all ingredients in a food processor until smooth and creamy. Transfer to medium saucepan & cook over medium heat for 3-5 minutes until thick & gooey.
Hubby really loved this – he thought it was from a jar so I guess that’s an all-star endorsement. Thanks Miyoko for the great recipe!
So as the photo shows this recipe is taken from VCTOTW (Vegan Cupcakes Take Over The World), a brownie cupcake recipe made back into brownie. I wanted to try this because I had some cherry preserves, and the bourbon in the recipe intrigued me. If you try this use a medium size pan (I used a square one and the brownies were a little thick). The frosting makes these (brownies not frosted in picture), so don’t leave it out. Recipe is very good – a cakey brownie with interesting flavors. These didn’t last long around the house!
So whenever I’m feeling bad, a really bad cold in this case, I make this recipe. It’s from Veganomicon – the Chickpea Noodle Soup recipe, except I sub in soycurls for the chickpeas and use celery instead celery seed. Plus, this time I was short on noodles so added in some wild rice. I love this soup, it’s so comforting, plus usually by the time the soup is gone, so is my cold! Enjoy!