I've been neglecting this blog a lot lately, to such an extent that I actually totally overlooked a wonderful comment (about the Spinach Pie post) for MONTHS. Months! I am a bad blogger. Mea Culpa.
So, to rejuvenate things around here, I am starting up an Autumn/Thanksgiving RECIPE CONTEST. I expect this will end up being a pretty small contest, since, although I have many friends who cook, most of them do not type, and after I inadvertently ignored my one, solitary comment for three months, my prospects for new blog-friends submitting recipes seem pretty slim.
BUT STILL. Here are the rules:
1) Recipe must be vegan*
OK, now that we've reviewed the rules, get cooking! I would prefer original recipes, but if you have a favorite recipe from a cookbook or other blog, send it in, just provide the correct citation. If you've veganized an omnivore recipe, you get all the credit for that.
Since the theme is Autumn and/or Thanksgiving, seasonal recipes are preferred, but if you have something that transcends seasons with its awesomeness, by all means, submit it!
Obviously, if you know me, you can just e-mail me your recipe. If you don't, just paste it into the comments section. The world will be the judge. All viable recipes will be posted for everyone to try. If you submit a recipe, please know that it will posted here, where all three of my regular readers will be able to see it!
I will not be publishing a cookbook, so please do not worry about me stealing your recipe for my own profit. That is not how I roll.
*Vegan: no animal products, at all. No honey, no milk, no eggs, no meat, no dairy by-products. Even sugar can be non-vegan if it is processed with animal bone char. Keep an eye on those labels!
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Simple, Sweet Apple Cake
Adapted from 101 Cookbooks
2 cups sweet, crisp red apples, cut into 1/4 cubes (leave the peel on)
2 1/2 cups whole wheat pastry flour
1 tablespoon aluminum-free baking powder
2 teaspoons cinnamon
1/2 cup dark Muscavado sugar (or other fine-grain natural cane or brown sugar), lump-free
1/2 teaspoon fine grain sea salt
2 eggs (substitute egg replacer)
1 cup buttermilk (substitute 1 cup of soy milk with 1 tsp of apple cider vinegar, allowed to stand and curdle for at least one minute)
1/4 cup earth balance, melted and cooled a bit
3 tablespoons large grain sugar
Preheat the oven to 400F degrees, racks in the middle.
Grease and flour (or line bottom with parchment paper) one 9-inch square baking dish or tart pan, you can also bake it in a 9x13 pan but really keep a close eye on it after 20 minutes - it will be quite thin.
Place the chopped apples in a bowl of water along with the juice of one lemon. Set aside. Combine the flour, baking powder, cinnamon, sugar and salt in a large bowl. And in a separate smaller bowl whisk together the eggs/egg replacer and the soymilk. Whisk in the melted margarine. Pour the soymilk mixture over the flour mixture and stir until barely combined - try not to over mix. Now drain the apple, shake off any excess water, and fold the apples into the cake batter.
Spoon the batter into the prepared pan, pushing it out toward the edges. Sprinkle with most of the large grain sugar. Bake for about 20-25 minutes or until cake is just set and a touch golden on top.
I like this cake every-so-slightly under-baked, just barely, remember it will cook for a little while after you remove it from the oven.
Serves about 12.
Pumpkin Seed Salad
Combine:
Spring Mix lettuce
Diced Red Onion
Crumbled Tofu or Almond Cheese
Sliced Avocado
Pumpkin Seeds
Dried Cherries
Top With:
Olive Oil & Balsamic Vinegar
It's healthy and delicious, packed with nutrients!
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