Vegan Apple Crisp

My friend/roommate's Mom brought us more than a bushel of apples from New York. The apples were welcomed, even if the amount was overwhelming. I didn't want them to go to waste, so I made my very first apple crumple. And I'm more than a little pleased with the results!

Ingredients:

10 heaping cups of apples, cored and sliced into chunks (I left the peels on).
1 C sugar
1 C water
2 T cornstarch
1 T cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1 C flour
3/4 C quick oats
1 C brown sugar
1/2 C vegan margarine, melted

Instructions:

1. Spread apples in an unreleased 9x13" pan.
2. In a medium saucepan, whisk together sugar, water, and cornstarch.
3. Cook, stirring constantly, until thickened and semi-translucent.
4. Pour mixture over apples.
5. Sprinkle apples generously with cinnamon, nutmeg, and cloves.
6. In a large bowl, mix together the flour, oatmeal, and brown sugar.
7. Stir in the margarine until mixture is crumbly.
8. Sprinkle streusel evenly over apples. Press lightly.
9. Bake at 350 degrees for 40 minutes or until apples are tender and streusel is golden.
10. Serve hot, with a dollop of vanilla soy ice cream.

*I didn't have brown sugar, but white sugar with a sprinkle of vinegar worked just fine. I also didn't have cloves, so I used pumpkin pie spice. I didn't measure my spices; I was very generous. And it was a good idea on my part. Seriously, this dish is delectable.

Vegan Peanut Butter Mousse

Hi my veggie-friendly readers!

I've had a lot of time on my hands these past few days, as I'm recovering from wisdom-tooth extraction. Ouch! For that reason, I can only eat a "soft" diet for 5 days. Drinking vegetable broth got old, fast. So I started searching online for some ideas, and voila! Ask the Internet, and you shall receive.

I found the easiest recipe for the delectable peanut butter mouse. Seriously, you all need to try this pronto! Even if you have all of your teeth! ;-)

3 INGREDIENT PEANUT BUTTER MOUSSE FROSTING

PREP TIME

5 mins

TOTAL TIME

5 mins

Vegan peanut butter mousse made with coconut milk, peanut butter and a agave nectar! Spread it on cakes, muffins and cookies; use as a fruit dip; or eat straight up as mousse!

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free

Serves: 4-6

INGREDIENTS

• 1 can full fat coconut milk (alternatively, 1/2 can coconut cream)*
• 3-4 Tbsp salted, natural creamy peanut butter
• 2-3 Tbsp agave nectar, maple syrup or powdered sugar (or honey if not vegan)

INSTRUCTIONS

1. Chill your coconut milk overnight. In the morning, without shaking or tipping, remove the lid and scoop out the solid cream from the top into a chilled bowl. Leave the liquid in the bottom of the can and reserve it for use in smoothies, baked goods, etc. 
2. Using a mixer, beat until creamed together, light and fluffy - about 45 seconds.
3. Add peanut butter, starting with 2 Tbsp and adding from there to desired taste.
4. Add sweetener of choice to desired sweetness, observing that the more liquid you add the less firm the mousse will be.
5. Either use immediately as a spreadable frosting, or chill for several hours to let it set and firm up as a mousse.
6. Eat as a mousse topped with plain coconut whipped cream, bananas or chocolate sauce. Alternatively, use as a dip for fruit/baked goods. If using as a frosting, don't frost your muffins, cookies and cakes, etc., until just before serving as it needs to be chilled right up until serving.
7. Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.

My Notes: I didn't chill the culinary coconut milk I used and this recipe turned out just fine. Also, I used organic pure maple syrup and I have no regrets. Enjoy!

Original source: Minimalist Baker at http://minimalistbaker.com/3-ingredient-peanut-butter-mousse/ 

Paella Primavera (Vegan)

Sorry it has been so long since I have shared, dear readers. I have just tried a new recipe and I couldn't wait another second to share it. It's absolutely delicious and when you have 45 minutes, you should cook this for yourself! My suggestions: add salt before serving. Enjoy!

Serves 6

30 minutes or fewer

Who needs a paella pan? A large skillet stands in for the wide, shallow two-handled cookware in this quick veggie-laden version of the classic Spanish rice dish. Just like its pasta namesake, Paella Primavera lends itself to endless variation. You can substitute zucchini for broccoli in the summer; in the fall, replace half the broccoli with cubed butternut squash.

• 2½ tsp. olive oil
• 1 red bell pepper, chopped (1 cup)
• 6 green onions, thinly sliced (1 cup)
• 3 cups low-sodium vegetable broth
• 3 cloves garlic, minced (1 Tbs.)
• 1 tsp. crumbled saffron threads
• 1 cup short-grain white rice, such as Valencia
• 3 cups broccoli florets
• 1 cup fresh or frozen baby peas
• 1 cup halved grape or cherry tomatoes
• 12 pitted green olives, halved
• 12 pitted black olives, halved, optional
• 1 lemon, cut into wedges
• ¼ cup chopped fresh parsley

1. Heat oil in large nonstick skillet over medium heat. Add bell pepper and green onions; cook 5 minutes. Stir in broth, garlic, and saffron; bring to a boil. Sprinkle rice over ingredients, reduce heat to medium-low, and simmer, covered, 10 minutes.

2. Sprinkle broccoli, peas, tomatoes, and olives over rice. Cover, and cook paella 8 minutes, or until rice is tender. Remove from heat, and let rest, covered, 5 minutes. Season 
with salt and pepper, if desired.

3. To serve, spoon paella into 6 bowls, and garnish each with lemon wedges and parsley.

Original Source: "Vegetarian Times" March 2012 p.40

New Year's Black-Eyed Peas and Greens

This was a fantastic vegan salad and a great addition to our Christmas dinner. The whole family loved it...but they were not so keen on the kale. When I make this again, I think I'll substitute uncooked greens, such as spinach.

“Eat poor on New Year’s, and eat fat the rest of the year,” goes the saying in the American South, where black-eyed peas are eaten at New Year’s for luck and good fortune. The peas are said to represent coins, and are often eaten alongside collard greens, which represent paper money, as well as golden cornbread. 
This version replaces the collards with superfood kale.

• ½ lb. dried black-eyed peas (1¼ cups)
• 1 bay leaf
• 2 Tbs. red wine vinegar
• 1¾ tsp. salt, divided
• 1 12-oz. bunch kale, stems removed, leaves torn into pieces
• 2 Tbs. lemon juice, divided
• 2 large tomatoes, seeded and diced (1½ cups)
• 2 Tbs. olive oil
• 4 green onions, sliced (½ cup)
• ¼ cup finely chopped fresh parsley
• 1 Tbs. finely chopped fresh oregano

1. Set peas in saucepan, and cover with boiling water; let sit 1 hour. Drain, return peas to saucepan, cover with fresh water, and add bay leaf. Bring to a boil, and cook 20 minutes. Add vinegar and 1 tsp. salt, and cook 10 to 25 minutes longer, or until peas are tender but keep their shape.
2. Bring large pot of salted water to a boil. Add kale, and boil 3 to 5 minutes, or until tender. Drain, and toss with 1 tsp. lemon juice.
3. Toss tomatoes with 1/4 tsp. salt in colander. Let sit, shaking occasionally, 
to drain juices.
4. Combine remaining 1/2 tsp. salt, remaining 5 tsp. lemon juice, oil, 
green onions, parsley, and oregano in large bowl.
5. Drain peas, and remove bay leaf. 
Add to bowl with lemon juice and herbs, and mix well. Add tomatoes, and mix again. Serve warm, with kale on side.

PER 1-CUP SERVING: 196 cal; 10 g prot; 6 g total fat (<1g sat fat); 28 g card; 0 mg chol; 701 mg sod; 8 g fiber; 6 g sugars

This does take time, but it was well worth it. I can't wait to make it again soon!

Original Source: Vegetarian Times, December 2013, p. 68

Slow Cooker Spinach-Pesto Lasagna

This is absolutely delicious! I made this for my family, a very difficult crowd to please with vegetarian food, but they all LOVED this lasagna! Not to mention how easy this recipe is to make. However, if you leave it in the cooker for too long without powering down, the bottom may burn. So be mindful of how long you leave the slow cooker on.

I didn't modify much, but I didn't follow the directions to the letter. I eye-balled how much cheese or spinach I wanted to add. I did, however, use white sauce instead of red--and I think it made it all the better.

 

Original Source:  http://crockpot365.blogspot.com/2010/09/slow-cooker-pesto-spinach-lasagna.html

Photos of my 2013 Gardens

I planted one box of three different varieties of lettuce. The other box contains bell peppers, spinach, yellow squash and cucumbers.

Yellow Squash

Finally started to produce in early August

Dad decided he needed to plant his own box, so we ended up with 7 rows of lettuce. Our neighbors and friends were very happy! Tip: Use "Bonnie's Herb & Vegetable Plant Food" on your vegetables once a week for truly amazing veggies/herbs!

My beautiful herb garden

Freeze & Preserve Herbs in Olive Oil

My little sister found this great tip online and was sweet enough to send it to me. It's a gem! Thanks Kelly!

 

My herb garden was amazing this year! I hung many of my herbs in bunches to dry. Let them hang for 3 weeks before putting them all in their own containers. I wasn't really impressed with the results, for some of the herbs had turned brown, (my chives molded!) So I was super excited to read about preserving them fresh in olive oil to be used all year long, without ruining the flavor of the herbs. What a brilliant idea! And hey, who knew olive oil froze!? Looking forward to using my own herbs while preparing for big holiday meals this year. 

Source: http://www.thekitchn.com/freeze-herbs-in-olive-oil-173648

Directions:

8 Steps for Freezing Herbs in Oil

1. Choose firm, fresh herbs, ideally from the market or your own garden.
2. If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a whole herbs such as rosemary, thyme, sage, and oregano.
3. Pack the wells of ice cube trays about 2/3 full of herbs.
4. You can mix up the herbs, too; think about freezing a bouquet garni of sage, thyme, and rosemary to add to winter potatoes!
5. Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
6. Cover lightly with plastic wrap and freeze overnight.
7. Remove the frozen cubes and store in freezer containers or small bags.
8. Don't forget to label each container or bag with the type of herb (and oil) inside.

 

I labeled each sandwich bag and placed them all in a larger freezer bag, labeled as "Herbs in Olive Oil, 9-1-13"