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