Posts Tagged apples

VeganMoFo: Vegetarian Times Week – Oven-Roasted Apple Butter

For my final installment of Vegetarian Times Week, I chose Oven-Roasted Apple Butter from the October 2008 issue.  The article is about making and canning spreads, presumably for gift-giving, but this apple butter is all for me!

I grew up eating apple butter, and I honestly don’t know why I’ve never made it at home, considering how easy it is.  Usually the cooking is all done stove-top, but this recipe takes you from the stove to the oven, reducing the butter by “roasting” it.  I don’t really think the oven method is any lower maintenance than it would have been otherwise, since you have to stir every 15 minutes anyway, but the butter did turn out fabulously so something is working right.  The apple cider vinegar keeps the flavor bright, while the brown sugar and spices give it depth.  The recipe calls for two to two and a half hours in the oven, and mine was actually a little over reduced after 1:40, so watch it carefully.  Also, I would highly recommend using a chinoise to separate the apple pulp from the skin and seeds; I used a regular strainer and it took forever.  And, you don’t necessarily have to put it in jars!  I halved the recipe and am just storing it in the fridge, since I’ll eat it up pretty quickly.  Make or buy some apple butter and add it to a peanut butter sandwich – you won’t regret it!

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And For My Next Post…Here’s a Bunch of Food.

There’s always a bad reason for not blogging, but here’s a good one:  My internet didn’t work for two weeks!  But I’m back now, and what better thing to do than post a whole bunch of random food and get caught up?  Some of this stuff dates from last October.  Eep!  I’ll jump right in.

Ginger Cashew Tofu from Eat, Drink & Be Vegan, with fried quinoa

Salad with chickpeas, sauerkraut, crackers and “special sauce” dressing

Whole wheat pasta with cooked beets and beet greens.  Turned the whole thing red!

Pizza burrito!  Leftover pizza toppings wrapped up and served with pizza sauce.

These potatoes were sold as “teeny tiny potatoes” at Trader Joe’s.  How cute!  Roasted whole, with broccoli & tofu scramble.

Roasted Fennel Salad from Veganomicon – test run before Thanksgiving.

Amaranth porridge with apples and pecans

Tempeh Tetrazzini, adapted from a magazine recipe.  Was tasty but dry.

Teriyaki tofu and veggies with red quinoa

This was a total clean-out-the-fridge dinner before I left to visit family for Christmas:  sauteed cabbage and carrots with shredded bleu Sheese and brown rice.  It sounds weird, but it worked well enough.

Shells n’ cheese n’ Tofurkey.  Mom was making mac n’ cheese with leftover ham for the rest of the family, and she made the white sauce with Earth Balance and soy milk so that I could partake too.  I added shredded Follow Your Heart cheese, cooked shells, diced Tofurkey slices that needed to be used up, and some spinach so I could pretend that it was slightly healthy.

“Special Tofu” with peanut sauce and jasmine rice, from Royal Orchid restaurant in Ocala, Florida.  Beautiful and delicious.

Fried rice with red cabbage and baked tofu

Braised red cabbage and carrots

Roasted root veggies with greens and tahini sauce

Tofu scramble and an English muffin to scoop it up

Butternut squash stuffed with rice, kale and vegan sausage, served with mushrooms.  This was super tasty.

When the weather started warming up, we decided to grill twice in one weekend.  For this plate, I bought every vegetable worthy of grilling – baby squashes, radicchio, mushrooms, asparagus and garlic scapes.  We also had some grilled toast and drizzled everything with balsamic reduction.

The next day it was a little more simple – store bought baked tofu, a marinated portobello, brown rice with carrots and hijiki, and steamed veggies with gomasio.

Hot and sour cabbage stir fry with noodles and cilantro

For this tofu scramble, I crisped some diced potatoes first then added the tofu and other ingredients, and finished it with fresh dill.

Savory amaranth with broccoli and pecans

Pasta with parsley pesto, artichokes, sun-dried tomatoes and balsamic-roasted veggies

Crunchy salad with black eyed peas, hemp seeds and spicy apple cider vinegar dressing

Teriyaki tofu bowl with short grain brown rice, raw red cabbage, steamed broccoli, green onion and extra teriyaki sauce

Gardein Crispy Tenders!  I bought these to try when I had a coupon, and I LOVE them.  They’d be good with any sauce, but they were especially good straight out of the oven with warm marinara.  The only problem with these guys is that I could easily eat the whole package at once.

Seasoned mashed fava beans with red bell pepper on Ezekiel toast for breakfast.

Springtime brown rice risotto with fresh peas, aspragus and dill

For a light side to go with the risotto, I dry-roasted some cauliflower that was liberally seasoned with a dry rub mix.

Ahhhhhhh, I feel better having purged my unposted photos a little!  Hope you enjoyed it too.

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More Overnight Oats

Since first making overnight oats I have tried a few more versions:

Sweet potato oats – The original recipe, but with 1/2 cup mashed sweet potato instead of the banana.

Topped with maple syrup, cinnamon, nutmeg and cacao nibs.  It was like pumpkin pie for breakfast!

Oatmeal raisin cookie overnight oats – topped with raisins and a whole bunch of molasses.

All mixed up.  It was very molasses-y!  I thought the raisins were very nice as a mix in.

If you haven’t tried overnight oats yet, try ’em!  I am very sadly out of chia seeds and can’t wait to get more to have these oats again.

Unrelated, but also very good – homemade applesauce!

This was four apples, unpeeled, and four minced dried apricots, cooked down for about two hours with water and then mixed with ground cinnamon and ginger.  So good!  I was still feeling sick at the time and not able to eat whole fruit, so this was a great way to use up some apples I got from the CSA.

(By the way, I am feeling much better and well on my way to recovering from Bell’s Palsy.  Thanks to everyone who wished me well!)

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Chicken n’ Beer

I couldn’t think of a better title for this post, so I’m going with it.

My thinking for this meal went:  I have four tart apples from my CSA that aren’t my favorite type for snacking on, I should make applesauce.  People put applesauce on pork chops, right?  I should put applesauce on some sort of meaty thing.  Seitan cutlets would work, but I really didn’t like the recipe from VCON.  How bout this recipe for chicken-style seitan cutlets?  Okay, and I’ll have baked acorn squash and steamed collards on the side.  That’s a whole lot of sweet in one dinner, what about something bitter to balance it out?  I had good luck with the balsamic reduction for my stromboli, I wonder what a beer reduction would be like?

Thus was born Grilled Chicken-Style Seitan Cutlets with Savory Applesauce and Pale Ale Reduction.

It turned out pretty good, all in all.  You can’t really see the reduction, the color blended into everything else.  The seitan cutlets are great, I would highly recommend them.  Good texture, and rolling them out with a rolling pin is MUCH easier than trying to stretch them by hand.  There are some leftover in my freezer right now, and that makes me happy.  The applesauce ingredients were minced red onion, garlic, ginger, coriander, cumin, cinnamon, lemon juice and peeled apples.  It was very, very tasty.  I loved the fresh ginger flavor that came through.  The beer reduction…well…I wouldn’t recommend anyone make a reduction from beer unless they really like beer flavor to begin with.  I used a pale ale, which was pretty hoppy and might not have been the best choice.  It became very bitter as it reduced, so I added a bit of sugar and salt to help it out.  It was okay.  If I try a beer reduction again I’ll use a lighter, less bitter beer, maybe like a hefeweizen.

Speaking of beer, I was tickled to come home one night and find this selection of beer looking out from our fridge.

I have to admit that we normally keep a pretty decent amount of beers in the fridge, but not this kind of amazing selection.  These were all either gifted to us, left at our house by a friend, bought as a single or the remainder of a six pack.  As Homer would say:  Mmmm, beer…

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