Local Rosemary Apple Cobbler

I absolutely adore the combination of apples and rosemary. Ever since I made the Apple Rosemary Scones from Isa Chandra Moskowitz's Vegan Brunch, I've been hooked on the marriage of these two flavors! So when I spotted a big bunch of beautiful fresh rosemary at the farmers' market on Saturday, that's the first place my mind (and stomach) went. I also had a bunch of locally-grown apples that were needing to be used...perfect timing!

This recipe is gluten-free and refined sugar-free, but you could use regular all-purpose flour if that's what you had around, just use 2 cups flour total and omit the xantham gum.

Rosemary Apple Cobbler (serves about 12)
gluten-free, refined sugar-free

for the apple filling
6 cups apples, thinly-sliced
1/4 cup agave nectar
2 Tbs maple syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp salt
1 Tbs vegetable oil
2 Tbs arrowroot
Juice of 1 lemon

for the crust
1 cup gluten free oat flour
1/3 c brown rice flour
1/3 c millet or sorghum flour
1/3 c buckwheat flour
2 Tbs tapioca starch
1 tsp xantham gum
2 Tbs baking powder
1/4 tsp salt
1/4 cup fresh rosemary, finely chopped
2 Tbs vegan margarine, such as Earth Balance
2 Tbs non-hydrogenated vegetable shortening
3 Tbs agave nectar
1/2 cup pecans, finely chopped
1/3 cup cold water, or as needed

Preheat oven to 350 F. Lightly grease a 9x13 baking dish.
In a large bowl, stir together the ingredients for the filling, except the apples. Add in the apples and toss to coat well. Pour into the prepared baking dish and spread out to create an even layer.
Combine the dry ingredients for the crust in the bowl and mix well. Stir in the rosemary. Cut in the cold margarine and shortening using a strong fork or pastry cutter, to create a crumbly dough. Drizzle in the agave and water, adding more water as needed, to form a stiff and slightly sticky dough. Spread dough over the top of the apples in patches, so it covers most of the top but leaves some open spaces. Bake for 30 minutes, until the apples have cooked down and softened, and the crust is firm but not too hard. Let cool 5-10 minutes and serve warm. Goes especially well with some vanilla non-dairy ice cream!

Best Ever Berry Cobbler and Creamy Vanilla Ice Cream!

One of the best things about spring? The berries, of course!!!! I picked up some beautiful strawberries at the farmers' market this weekend, and they went straight into this awesome Best Ever Berry Cobbler. There's nothing better!! And you can't have a beautiful, warm cobbler without some cool Creamy Vanilla Ice Cream. You just can't. This recipe includes canola oil, which helps prevent an overly icy texture and adds a bit of creaminess as well. This may be my new favorite comfort food! Best Ever Berry Cobbler (serves 12-16)
2 qts fresh or frozen organic strawberries, sliced
1 6 oz. bag frozen (or fresh) organic blackberries
2 cups frozen or fresh organic blueberries
1 cup frozen or fresh organic raspberries
**I say to use organic berries here because of the large amount of pesticides used on conventionally-grown berries. Check out the EWG's website for more information.

1 cup sugar
1 Tbs vanilla extract
Juice of 1/2 lemon
1/2 tsp sea salt
1 1/4 cup whole wheat pastry flour
Crust:
2 cups whole wheat pastry flour
2 Tbs sugar
1/4 tsp sea salt
1 Tbs baking powder
1/4 cup cold vegan margarine
1/4 cup cold non-hydrogenated vegetable shortening
1/2 cup soy milk (or 1-2 Tbs more as needed)

Preheat oven to 350 F.
In a large pot, combine the berries, sugar, vanilla, lemon juice, and sea salt. Bring to a boil, then reduce to a simmer and allow to cook for 15-20 minutes, until reduced about halfway. Stir in the flour and set aside.
In a large bowl, combine the flour, sugar, salt, and baking powder. Cut in the cold margarine and shortening with a pastry cutter or strong fork, until the dough becomes crumbly. Drizzle in the soy milk, adding more or less as needed to form a soft, but solid, dough.

Pour the berry mixture into a 9x13 glass baking dish. Take pieces of dough and flatten; spread out in patches over the berry mixture, covering most of the berries, but also leaving some showing in between crust pieces. Sprinkle with 1 Tbs sugar over the top and place in oven. Bake for 45 minutes. Remove from oven and allow to cool and set for 10-15 minutes before serving.
Serve warm with Creamy Vanilla Ice Cream.

Creamy Vanilla Ice Cream (makes 1 qt)
1 box silken tofu-- not lite
1 can full fat coconut milk
1 cup soy milk or almond milk
1 1/2 Tbs vanilla extract
2 Tbs canola oil
Pinch of sea salt
3/4 cup sugar
Optional: scraping from 1/2 a vanilla bean

In a blender or food processor, combine all ingredients. Puree until completely smooth and chill for an hour in the refrigerator. Pour into ice cream maker and make/freeze according to manufacturer's directions.
Allow to chill in freezer at least 1-2 hours before serving.

You now have everything you need for the perfect springtime dessert!!!

Local Food Bonanza!!

This week has been a celebration of the last of the summer produce, especially of local summer produce!! The Kansas City Farmers' Market was bursting at the seams this past weekend with all the bounty mid-September has to offer! I was even more excited for the KC Vegan Crawl this past weekend since I got to showcase all the goods...

My Sunday supper club/underground restaurant/get-together meal:

Vegan Krab Cakes, made with local tofu, veggies, and breadcrumbs

Classic Coleslaw made with local cabbage!

Brown Rice and Local Roasted Corn (not pictured)

And for dessert: Local Peach Cobbler!! This was my first time making cobbler, but it certainly won't be my last...it was amazing! Especially warm, topped with some vanilla soy ice cream!Juicy local peaches under a thick pastry crust made with local whole wheat flour, and toasted almonds...what's not to love??My friend, Dane, had his Sustainability Sunday dinner as well. Here's his spread: Wild Rice topped with Creamy Mushroom Sauce and White Beans, Herb-Roasted Potatoes and Butternut Squash, and Radishes & Carrots baked with coconut oil and ginger...with all locally-grown veggies....mmmm...
And last night for dinner, I FINALLY made something I had been craving aaaallllll summer: Fried Green Tomatoes!! The tomatoes came from my momma's garden, of course! They were breaded with a flour-cornmeal-spice mixture and fried until golden brown. These hit the spot! I just had them as a side with dinner, but I am looking forward to making more of these babies and getting creative!

Before I go, a local restaurant review! Last week my friend, Gabi, and I went to the Blue Nile Cafe here in Kansas City. This is an Ethiopian restaurant in the City Market district which has been around for a while, and I can't believe I hadn't made it there before!! About half the menu is vegan...it even says "vegan" on the menu for those items! whaaat?! AMAZING food, great atmosphere, and delightful service--I will definitely be heading back soon. They were out when I went, but they sometimes have vegan cupcakes! I must go for those.

Gabi and I shared the Vegetarian Combination Platter, which gave you a little bit of everything on the vegetarian menu, so we got to try a lot of different items. I can't remember what they all were, but check out their website for details. And they gave us plenty of injera, the Ethiopian flatbread used for dipping/eating; spongy teff bread that is super addictive. Done!! I have only good things to say about the Blue Nile Cafe. If you are in the KC area, check this place out for sure to get great vegan ethnic food!