Maple Apple Crumble w/Dried Fruit

This recipe sounded good on a chilly day!

Maple Apple Crumble w/Dried Fruit

1 2/3 c. apple cider
1/3 c. dried cranberries
1/3 c. dried apricots, chopped
3/4 c. Grape-Nuts cereal
2 TBSP. brown sugar, divided
5 TBSP. whole wheat pastry flour, divided
1 tsp. cinnamon, divided
3 TBSP. pure maple syrup
2 tsp. pure vanilla extract
4 medium to large Jonathan apples, peeled, cored and sliced into 16 pieces per apple. (cut into quarters, cut the quarters in half, and cut the halves again. Should end up with 16 slices per apple)

Preheat oven to 350 degrees. Lightly spray a 7" x 11" baking dish with non-stick cooking spray.

-In a small saucepan, bring the apple cider to a boil. Turn off heat and add the cranberries and apricots. Let sit for 25 minutes. Drain the fruit saving the apple cider.
-In a small bowl, combine 1 TBSP. brown sugar, 1 TBSP. flour, 1/2 tsp. cinnamon, the dried fruit and 1 TBSP. of the reserved apple cider.
-In a large bowl, combine the remaining 1 TBSP. brown sugar, 1/4 c. flour, and the 1/2 tsp. cinnamon. Add the maple syrup, vanilla and the rest of the apple cider. Combine well.
-Add the apples to the apple cider mixture. Toss and coat. (seems like a lot of liquid but it will thicken)
-Place the apples with the apple cider mixture into the prepared baking dish. Sprinkle the top with the fruit mixture.
-Bake for 55-60 minutes.
-Take out and cool.

Double Chocolate Fudge Drop Cookies

These cookies are chocolaty but not real sweet. Can't awake the sweet tooth!

Double Chocolate Fudge Drop Cookies
Makes 18 cookies

1 c. whole wheat pastry flour
1/4 tsp. baking soda
1/8 tsp. extra fine sea salt
5 TBSP. applesauce
1/3 c. packed brown sugar
6 TBSP. cocoa powder
1/3 c. non-dairy coconut yogurt
1 tsp. pure vanilla extract
1/2 c. non-dairy chocolate chips

Preheat oven to 350 degrees. Parchment paper a large cookie sheet.

-In a medium bowl, combine the flour, soda & salt. Set aside.
-In a large saucepan on medium heat, combine the applesauce & sugar. Stir for 2 minutes. Turn off heat.
-Stir in the cocoa, yogurt & vanilla. Add the chocolate chips just until combined.
-Drop by tablespoon on the prepared cookie sheet.
-Bake for 10-12 minutes or set to the touch.
-Cool on the cookie sheet for a few minutes then continue to cool on wire racks.

Warming White Bean & Veggie Quinoa Bowl

You know how sometimes you look at a recipe and think "Gee...I don't have time to do all this!"  This recipe takes under 1/2 hr. It's quick and easy!

Warming White Bean & Veggie Quinoa Bowl

1 c. quinoa
1/2 c. thinly sliced leek
1 15-oz. can diced tomatoes with juice
1 16-oz. can navy beans
1/2 tsp. garlic powder
1/2 6-oz. package of baby spinach
1/4 tsp. garam masala

-Rinse & cook the quinoa according to package instructions.
-Meanwhile in a large saucepan, line the bottom with water. Add the leeks and simmer until soft.
-Add the tomatoes, beans, and garlic powder. Stir & simmer for 2-3 minutes.
-Stir in the spinach & cook until it wilts. Turn off heat.
-Add the garam masala. Stir until combined.

Add the desired amount of quinoa in a bowl. Add the bean/veggie mixture over the top! Enjoy!

Butternut Squash Ginger Soup

Who wants squash soup on a cold and chilly night? Serve this soup with your favorite sandwich!

Butternut Squash Ginger Soup

3 lb. butternut squash
1 large leek
1 c. veggie broth
1/2 c. soy creamer or any other non-dairy creamer
2 tsp. fresh grated ginger
1 TBSP. pure maple syrup
1/2 tsp. extra fine sea salt
1/4 tsp. nutmeg

Preheat oven to 400 degrees.

-Line the bottom of a large jellyroll pan with water. (or another pan with edges)
-Cut the squash lengthwise. Scoop out the seeds.
-Lay the squash face down on prepared pan. Cover with tin foil.
-Bake for 1 hour or until the squash is soft when pierced.
-Cool down until you're able to handle. Scoop the squash and put in a blender

Meanwhile...
-Take the root off the leek. Thinly slice the white part to partial green of the leek.
-In a medium saucepan, saute the leek in 1/4 c. broth until tender.
-In a blender add the leeks and remaining ingredients along with the squash.
-Blend until smooth.
(If you want the soup thinner, add more veggie broth or creamer.)

Enjoy!

Quinoa & Veggie Enchilada's & Chimichanga's

This recipe made 11 enchilada's and/or chimichanga's. If you notice, my recipes always end up in odd numbers. I like using flour tortillas, but I don't see why your couldn't use corn.

Quinoa & Veggie Enchilada's & Chimichanga's

Your favorite 8" round tortillas...I used 11.

Filling
1 large onion, cut in half and thinly sliced
1 1/2 red bell pepper, seeded & chopped
1 1/2 green bell pepper, seeded & chopped
1 jalapeno, seeded & minced
1 6-oz pkg. baby spinach
1 large carrot, peeled and shredded
2 c. cooked quinoa

-In a large non-stick skillet, line the bottom with water and saute the onions for 5 minutes.
-Add the red, green and jalapeno peppers. Cook another 2-3 minutes. Add more water if needed.
-Add the spinach and gently stir in until it wilts down.
-Stir in the carrots & quinoa. Combine well.
-Let cool slightly when making the sauce.

Sauce
1 3/4 c. water
1 8-oz. can tomato sauce
 1 1/2 TBSP. light soy sauce
1 1/2 TBSP. pure maple syrup
1 TBSP. ketchup
1 1/2 tsp. cumin
1 tsp. thyme
2 garlic cloves
3/4 tsp. extra fine sea salt

-Mix all sauce ingredients in a blender. Run until smooth.

Preheat oven to 375 degrees. Lightly spray a 9" x 13" baking dish. Spread 1/2 c. of sauce of the bottom of the dish.

Assembly
-Lay 11 tortillas on your working area.
-Spread 1 TBSP. of the sauce on each tortilla and spread to edges.
-Using  a 1/2 cup, spread the filling down the center of each tortilla leaving 1" space by the edge.
-Fold in the sides and roll up like a burrito.

For Enchilada's
-Put seam side down in prepared baking dish. (I can fit 7 in my baking dish)
-Pour and spread the remaining sauce over the top and cover with foil.
-Bake for 45 minutes. Uncover and bake another 10 minutes.

For Chimichanga's
-Wrap foil around a baking sheet or line with parchment paper.
-If using foil, light spray with non-stick spray.
-Lay the chimichanga's on the prepared pan and lightly spray them with non-stick cooking spray.
-Bake for 20 minutes, flip and bake for anther 15 minutes or until crisp and lightly golden.

Enjoy with your favorite toppings.

This is my enchilada!

Easy Vegan Sour Cream

Here's a recipe for some Easy Vegan Sour Cream! I use this on my enchilada's! 

Easy Vegan Sour Cream

1 12.3-oz Mori-Nu Silken Tofu, Firm
1 1/2 TBSP. fresh lemon juice (can add another tsp. if desired)
about 1/8 tsp. garlic powder
about 1/8 tsp. onion powder
1/4 tsp. extra fine sea salt

-Mix all ingredients in a food processor until smooth.
-Store in a air tight container in the refrigerator. Let sit for at least 1/2 hr. for the flavors to emerge with the tofu!

"Caramel" Apple Bars

Caramel sauce is full of sugar and dairy. My "caramel" sauce main ingredient is dates!

"Caramel" Apple Bars

1 8-oz. package pitted dates (approx 35)
1/2 c. hot water
2 tsp. pure vanilla extract
1/8 tsp. extra fine sea salt
1/2 c. brown sugar
2/3 c. applesauce
1 1/2 c. whole wheat pastry flour
1 1/4 c. old fashion oats
1 tsp. baking soda
1/2 tsp. extra fine sea salt
1/8 tsp. cinnamon
2 large tart apples, peeled, cored & chopped

Heat oven to 400 degrees. With nonstick cooking spray, lightly coat a 8" x 8" or a 7" x 9"  baking dish.

-In a food processor, combine the dates, hot water, vanilla, and salt. May need to scrape down sides a few times. Run until smooth.
-In a large bowl, whisk the brown sugar and applesauce
-Add remaining ingredients down to the cinnamon. Combine well.
-Take half of the dough mixture and gently press on the bottom of the prepared baking dish. (Can add more dough mixture if needed)
-Layer the apples on the dough mixture.
-Spread the "caramel" sauce over the apples.
-Spread the rest of the remaining dough over the top. Won't be totally covered.
-Bake covered for 30 minutes. Uncover and bake another 15 minutes.
-Cool, cut and enjoy!

http://vegankitchengonewild.blogspot.com/2013/10/caramel-apple-bars.htmlhttp://vegankitchengonewild.blogspot.com/2013/10/caramel-apple-bars.html

Festive No So Scalloped Corn

When I went plant based/vegan, I miss certain dishes. One dish is scalloped corn. The word "scalloped" meaning it's been cooked in cream or cheese sauce. This is my version....and I am making this for the holidays!

Festive Not So Scalloped Corn

1 12-oz. package of soft Mori-nu Silken tofu, drained
1 11-oz. can of mexicorn
1 c. fresh corn or frozen corn, thawed
1 c. yellow cornmeal
2 TBSP. pure maple syrup
1 TBSP. garlic chives, minced
1/2 tsp. garlic powder
1/2 tsp. extra fine sea salt
dash or two of cayenne pepper

Heat oven to 400 degrees. With non-stick cooking spray, lightly coat a 8" x 8" baking dish.

-In a large bowl, whisk the tofu until broken up well.
-Add the remaining ingredients and combine.
-Spread in prepared baking dish.
-Bake for 40-50 minutes or until sides just start to pull away.

Enjoy!

Curley Quinoa & Faux Tender Toss

Taste like chicken...but it's not! Even meat eaters would enjoy this dish. I like to use Trader Joe's chickenless tenders. But any chickenless tender would work.

Curley Quinoa & Faux Tender Toss

1 8-oz. chickenless tenders
1 8-oz. box Quinoa Pasta Veggie Curls
3 carrots, sliced
3 cups broccoli flowerets
1 red bell pepper, seeded and chopped
2 garlic cloves, minced
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. ground sage
1/2 tsp. thyme
1 small lemon, zest and juiced

-Cook chickenless tenders according to package directions.
-Meanwhile, cook pasta according to package directions. Drain.
-In a large skillet, line the bottom with water. On medium heat, add carrots and cook for 2 minutes.
-Add broccoli, red bell pepper, minced garlic cloves, onion powder, garlic powder, ground sage & thyme.     Combine together. Cook for another 2-3 minutes stirring occasionally.
-Chop the chickenless tenders into 1" strips.
-Add the tenders, pasta, lemon zest and juice to the skillet. Combine well.
-Turn off heat and enjoy!

Split Pea Soup

Chilly nights deserve some soup!

Split Pea Soup

3 1/4 c. water.
1 1/2 c. dried split peas
1 1/2 c. diced carrots
2 celery stalks, diced
1/2 of a large onion, chopped
2 garlic cloves, minced
2 large bay leafs
1/4 c. water
1 TBSP. cornstarch
salt & pepper for taste

-Combine all ingredients down to the bay leafs in a large saucepan.
-Bring to boil. Turn down and simmer for 30-40 minutes, until veggies are soft, stirring every so often.
-Take out approx. 2 cups and put into blender. ..(read note) Run until smooth.
NOTE: Mixture will be very hot. Cover blender with towel and not the lid. Otherwise steam will pop off the lid and soup will be everywhere. (from experience)
-Pour mixture back into the saucepan.
-Combine 1/4 c. water and the cornstarch in a small bowl. Stir into the soup mixture.
-Bring to a slow boil until it starts thickening up. Turn off heat.
-Season with salt and pepper.