Vegan Apple Crisp

Vegan Apple Crisp

A great dessert any time of year but always a holiday favorite.

Ingredients

FILLING

• 8 medium-large apples (4 tart (like granny smith), 4 sweet (like honey crisp) // organic when possible)

• 1 lemon, juiced (1 lemon yields ~ 2 Tbsp )

• 2/3 cup coconut sugar

• 1 1/2 tsp ground cinnamon

• 3 Tbsp arrowroot starch or cornstarch (for thickening)

• 1/4 cup fresh apple juice (or water)

• 3/4 tsp fresh grated ginger (optional // or sub 1/2 tsp ground ginger per 3/4 tsp fresh)

• 1 pinch nutmeg (optional)

TOPPING

• 1 cup gluten-free rolled oats

• 1/2 cup almond meal

• 1/2 cup Gluten Free Flour (or unbleached all-purpose flour)

• 1/2 cup coconut sugar (or sub organic cane sugar)

• 1/2 cup muscovado sugar (or sub organic brown sugar)

• 1/2 cup pecans (roughly chopped)

• 1/4 tsp sea salt

• 1 tsp ground cinnamon

• 1/2 cup melted coconut oil or olive oil (or mix the two 1/2, 1/2)

Instructions

1. Preheat oven to 350 degrees F

2. Peel apples, quarter, remove cores, thinly slice lengthwise

3. Add to a large mixing bowl and top with remaining filling ingredients. Toss to combine. Add to a 9x13 (or similar size // as original recipe is written // use smaller or larger is altering batch size) baking dish.

4. Rinse and wipe out your mixing bowl and add all topping ingredients. Stir to combine, then use fingers to break down any clumps of muscovado sugar. Pour over apples in an even layer.

5. Bake for 50 minutes to 1 hour (uncovered) or until the filling is bubbly, the apples are very fork tender (especially in the center of the dish), and the topping is deep golden brown.

6. Let rest at least 30 minutes before serving. This is delicious with coconut whipped cream or vanilla bean coconut ice cream.

7. Best when fresh, though leftovers keep covered in the refrigerator up to 3 days, or in the freezer up to 1 month. Reheat in the microwave or in a 350-degree F oven until warmed through.

Inspired by: Minimalist Baker

Yam Chickpea Spinach Curry

A wonderful, warm and comforting meal. Full of all the goodness for mind and body.

Ingredients

• 1 15oz can chickpeas

• 1 large onion

• 3 cloves garlic

• 1 inch ginger

• 1-2 cups low-sodium vegetable stock

• 2 15oz cans diced tomatoes

• 1 tsp. ground cumin

• 1 tsp. ground coriander

• 1 tsp. ground turmeric

• Salt

• 1 cup yam or sweet potatoes

• 2 cups spinach

• ¼ tsp. garam masala

Directions

• If using canned chickpeas, rinse before using. If you’re using dried chickpeas, soak in water the night before and pressure-cook with salt for about 10 minutes before using for the recipe.

• Sauté onion, garlic and ginger in vegetable broth until translucent, about 5 minutes over medium heat. Add more vegetable stock as necessary, to keep from burning.

• Add diced tomatoes and seasonings except for garam masala.

• Add chickpeas and stir to combine and cook over medium-low heat for about 15 minutes until tomatoes have broken down, the chickpeas have softened and the flavors meld, stirring occasionally. Add a little more vegetable broth or water as needed if your tomato juice is running low.

• In another pot, gently steam the yams just until tender so they retain their shape, about 10-15 minutes. Set aside.

• Add the spinach to the vegetable mixture and stir to combine. Cook for another minute or two until it’s wilted and heated through.

• Add yams and stir to combine. Be careful not to break the yams apart by over mixing. Add some garam masala to taste, as desired.

• Serve with fresh rice. 

Creamy Dairy Free Dressing

 INGREDIENTS  

•       1 Red pepper, roughly chopped
•      ¼ Onion (optional)
•      1-2 Garlic Cloves (optional)
•      2-3 Tbsp Tamari
•      1 cup Raw Cashews, soaked for approx. 2 hrs then rinse well.
•      Himalayan Salt, to taste
•      Black Pepper, to taste
•      Water, as needed to thin out    

INSTRUCTIONS

•        Put all the ingredients to your Vitamix/ blender  and blend on high speed until smooth.
•        Gradually add water to get the desired consistency and texture.
•        Drizzle over your favorite salad or make into a dip.
•        Add a kick with paprika or chili powder

Ph: Beard & Bonnet