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!

Maple Apple Scones

I went apple picking this week and thought scones would be the perfect outlet for my abundance of sweet and juicy apples! These are lovely for an autumn afternoon with tea, slathered with plenty of Earth Balance, of course. They would probably lend themselves well to a nice helping of homemade apple butter as well! I wanted to make a scone recipe that was sweetened only with maple syrup, and it is made with whole grain flour, so they're pretty good for you, too! Maple Apple Scones (makes 12 scones)
5 cups whole spelt flour (or gluten free baking flour)
1 tsp sea salt
2 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp allspice

1/2 cup vegan margarine, cold
1/2 cup vegan non-hydrogenated vegetable shortening, cold

3 cups apples, diced small

1 cup soymilk + whisked with 1/4 cup cornstarch or arrowroot powder
1/2 cup pure maple syrup
1 tsp vanilla extract
1/2 tsp maple extract
1 tsp apple cider vinegar

1 Tbs oil or melted margarine

Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
In a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and allspice.
Cut in the margarine and shortening with a strong fork or pastry cutter until the mixture is crumbly and the margarine/shortening are in tiny pieces.
Fold in the diced apples, stirring to coat with the flour.
Add in the soymilk-cornstarch mixture, maple syrup, extracts, and vinegar. Stir until just combined, being careful to not overmix.
Turn dough out onto a floured work surface. Form dough into 2 separate rounds, about 2 inches tall and 6 inches across. Slice each round into 6 wedges. Place wedges onto prepared sheet pans, allowing for about 1" between scones. Using a pastry brush, brush tops of scones with oil or margarine. Place in the oven and bake for 30 minutes, checking halfway through to ensure they are rising properly and not burning, etc.
Remove from oven when tops are golden and scones are firm to the touch. Allow to cool on the baking sheets for 10 minutes, and then transfer to a cooling rack to finish cooling, or serve warm. Store uneaten scones in an airtight container until ready to use.
*If you don't necessarily want to keep these sugar-free, feel free to sprinkle each scone top with some turbinado (or other unrefined) sugar after brushing with oil, before baking.

Cashew-Cardamom Baked Apples

Maybe it's my affinity for German stuff, but I gotta say I just loooove baked apples. Love 'em. And this just happens to be the perfect time of year for all things apple and baked. Cool!
My friend, Anna, and I made these for a potluck last week and they were a real hit!! And for those of you who can't handle the wheat, these are gluten-free! These are, of course, best when made with fresh, local apples from the Farmers' Market! Cashew-Cardamom Baked Apples (makes 12)
12 medium-sized apples...preferably local!
1 cup cashew butter
2 Tbs maple syrup or agave nectar
1/2 tsp cinnamon powder
1/2 tsp cardamom powder (or use up to 1 tsp if you are a true cardamom lover! haha)
Juice of 1 lemon
1/4 tsp salt
1 pinch white pepper
1/4 cup brown sugar
1/4 cup vegan margarine, such as Earth Balance

Preheat oven to 400 F. Line a baking sheet with foil or parchment paper.
Wash and core the apples and set aside.
In a medium bowl, mix together the cashew butter, cinnamon, cardamom, lemon juice, salt, and pepper. Stir until well combined. Carefully spoon 2-3 Tbs of the mixture into each emptied out apple, until they are full of the cashew butter mix. Set on the cookie sheet.
In a small bowl, combine the margarine and brown sugar. Sprinkle over the top of the stuffed apples, covering each evenly.
Place in the oven and bake for 20 minutes. Rotate pan and cook for 10 more minutes. You want the apples to be soft, but not mushy or burned. The topping should be nicely melted and caramelized. Let cool for 10-20 minutes before serving.
Enjoy!

Vegan MoFo: Local Apple Cuppie!

My Vegan MoFo Day 28 entry is a bit overdue! For last week's Iron Chef Vegan Challenge, the secret ingredients were apples and peanut butter....two of my absolute favorites!! The entry was due on Sunday, but I got wrapped up with the whole restaurant thing and totally forgot. woops!

So it's better late than never, right?! I made Local Apple Cuppies with a Peanut Butter Shortbread Crust. A little piece of heaven! A cuppie-- mini like a cupcake, but it's a mini pie--is something I kind of just made up one day, but I'm sure it's been done before. Either way, they're pretty cool and mess-free and tasty!
Aren't they adorable?!Gotta fill the insides super full of local cinnamony apples, of course!Slice it in half and share it with a friend...or just take a pretty picture and eat it all yourself!

Apple Rosemary Scones

I am kind of on a scone kick lately, so I made another variation of the scone recipe in Vegan Brunch: Apple Rosemary Scones! These have a perfect balance of savory and sweet, and are absolutely divine with a little Earth Balance for breakfast....even better if enjoyed with a hot mug of coffee and the New York Times. Maybe that's just me. Either way, you must try this scone recipe! You will not be sorry!

Crunk Testing and A Perfect Breakfast!

I have some amazing recipes for the Vegan Crunk cookbook, Cookin' Crunk, testing project to share with you! I must warn you, though...these look really tasty, so don't try to eat your computer! Just enjoy the pics and wait for the book to come out so you can enjoy them at home for reals! Tempeh Bacon,

getting ready for BLT deliciousness

Granny's Corn Casserole,

served with smoky baked tofu and greens

Now for a wonderful winter-time breakfast: Breakfast Apples and "Sausage." This dish is inspired by one of the menu items at my favorite breakfast place in Columbia, Cafe Berlin. It is a combination of veggie sausage (I used my vegan andouille sausage, because the cafe uses real, local andouille meat sausage, red onion, garlic, apples, spices, and maple syrup. Sooooo flippin good! It was pretty easy to recreate and I was so pleased with the sweet and savory combination of the dish!! Breakfast is served!

Breakfast Apples and "Sausage" (serves 2)

1 tsp olive oil (can also use vegan margarine if you are feeling adventurous)

1 cup red onion, sliced thinly

2 cloves garlic, minced

1 large organic apple, sliced thinly

1/4 cup REAL maple syrup

1 cup water

1 Tbs cinnamon

1/4 tsp salt

1/4 tsp black pepper

1 tsp chili powder

1/4 tsp cayenne pepper

2 vegan sausage links, sliced (or 1/2 block diced tempeh for a gluten-free meal)

In a large pot, heat the olive oil over medium-high heat. When the pan is hot, add the sliced red onion and saute 5 minutes, until softened and translucent. Add in the garlic and saute for 2 more minutes. Turn the heat down to medium-low. Add the sausage slices, apple slices, cinnamon, chili powder, and cayenne. Saute for 2-3 minutes until apple begins to soften. Add the maple syrup and water, then turn the heat up to medium-high. Bring to a light boil, then add the salt and pepper, cover and turn to low. Cook on low heat for 5 or so minutes, until the apples and onions are softened and the liquid is almost fully reduced. Remove from heat and serve!

--This is GREAT with a few slices of toast slathered with sweet potato butter or some raspberry jam!! And don't forget the coffee!--

Home For the Holidays, Part 3!

For my last Christmas post, I gotta tell you about all the cooking gifts I got!!

Here are most of the goods: really good knives, pastry set, wave-cutting knife, kitchen timer, prep bowls, mixing bowls, mortar and pestle, cookbook from local veg-restaurant Eden Alley, GIANT green cutting board, and (not pictured) ceramic Corningware baking set. How wonderful is my family?! Also, my wonderful mom got me a Rosemary Tree! I am pumped to make some delish rosemary dishes now!
Right after I got this tree on Christmas Eve, I made Rosemary Mashed Potatoes for us, and served it with BBQ Seitan and Garlic-Roasted Brussel Sprouts....so gooooood!

Another example of how awesome family can be: Steven's mom made us lots of vegan food for his family Christmas celebration! She used lots of her non-veg recipes and veganized them just for us! How precious!

Here's a tray of goodies: vegan fruitcake (my first time ever trying fruitcake! it was really good!) and vegan gingerbread cookies...

Close-up shot of the wonderful, chewy, soft cookies...
She even made TWO vegan apple pies for us! Whoa! Here they are, ready to cut and devour... And here's a big slice, full of appl-y goodness...
All in all, this Christmas vacation rocked! Tomorrow, it's back to work and real-life...but I am so glad I got to spend some quality time with my family! Oh, and make and eat lots of really tasty, homemade food!

Belated MoFos!!

I have been quite the lazy blogger for the past two days! My apologies...after I got back from my long week in Chicago, I was too lazy to cook (and I had no food in my fridge!), I was tired, and I really just wanted to hang out with Steven. Needless to say, I was less than motivated to cook or blog! I am now refreshed and ready to cook, though, starting with last night!
Yesterday was not only Halloween and the last day of Vegan MoFo, it was also me and Steven's nine month anniversary! yay! So, I had to make a really delicious dinner for us, and I wanted it to be something he loved a lot...but not more than me :)
I went with Homemade Bratwursts, inspired by Julie Hasson's recipe for Spicy Italian Sausages, served with Bubbie's Raw Sauerkraut on top, along with Braised Cabbage and Local Apples, and Rosemary-Roasted Sweet Potatoes. This meal was perfect! Warm and satisfying...perfect for a long night of Halloween fun! And there's even orange in the sweet potatoes! So clever.When I was in Chicago, I picked up something locally-made to make for Steven and myself, because I think it's really important to try local items wherever you go to appreciate the culture and tastes of the places you are visiting. When I saw this Upton's Naturals Chorizo-Style Seitan at Whole Foods, I knew that this is the item I had to bring home with me!! It seemed like a lot of the veg-friendly restaurants there in Chi-town had something featuring Seitan Chorizo on their menus, so I wanted to try using this tasty ingredient at home as well!

I wanted to use the chorizo in a Mexican/South American-inspired dish, so I made this:
Seitan Chorizo with onions, garlic, jalapenos, red peppers, hominy, greens, and avocado over quinoa....with lots of citrus, cumin, chipotle, and cayenne, this was really flavorful, and was a great way to celebrate the chorizo! I haven't had hominy in a long time, and I had forgotten how much I love it! yum!!

This precious little skull is made of chocolate (obviously) and was another cool thing I bought in Chicago! This was made by the gourmet chocolatier Vosges, who is famous for creating innovative and wonderful chocolate concoctions. This particular Hot Chile Chocolate Skull, in celebration of The Day of the Dead/Halloween, was made of solid dark chocolate, ancho chiles, chipotle chiles, cinnamon, and black sea salt...this skull was so warm and spicy and sweet and flavorful! This is probably the only time I will rave so much about eating a body part (unless they make more body parts out of chocolate)!

On some side notes:
Happy end of Vegan MoFo...I'm already looking forward to next year!
Happy belated Halloween
Please do whatever you can to support/volunteer for/encourage Barack and Joe over these next three days! We are so close...don't give up now, people!!

What's In My Freezer? What's for Dinner? Why So Many Questions?!

Welcome to Day #23 of Vegan MoFo! First of all, I have to bare a little bit of my self: my freezer! Sassy over at Vegan Coach has tagged me to reveal the inside of my icebox! The Door: Smart Deli Vegan "Pepperoni," Health is Wealth Chicken-less Patties, Vegetable Potstickers, Rising Moon Artichoke-Olive Ravioli, Dairy Free Pesto, A Loaf of Uprise Bread, Earth Balance Shortening, Rolls from Uprise, A Bag of Local Chestnuts, and Baking Soda. Exciting, I know.

The Innards: Leftovers, Sprouted Grain Bagels, A Frozen Banana, Frozen Pumpkin Puree (I made it myself!), Organic Beans, Sunshine Burgers, A Loaf of Uprise Rye Bread, Flaxseeds, Red Raspberries, More Uprise Rolls, A Giant Bag of Seitan, Ezekiel Cinnamon Raisin English Muffins, Artichoke Hearts, Rice Dream Neapolitan Ice Cream...not pictured: frozen corn, hominy, and a carton of my homemade ginger-apple spice-cream. It is packed!

For dinner, I had to make something really delicious for Steven and I because I am leaving tomorrow to go to Chicago for a whole week....I am going to the American Dietetics Association annual national conference, since I am a dietetics student and will be graduating in May...anyway, I figured I had to leave him with a tasty memory of me for the week!
I made BBQ seitan with a homemade barbecue sauce, garlic-mashed organic potatoes, and sauteed greens:

We also had Uprise Bakery rolls with....drumroll....APPLE BUTTER that I made yesterday (yeah crock pot!) from the apples I picked with Steve! I made it with maple syrup, cinnamon, nutmeg, and cloves...and it was wonderful! I wish fall could last FOREVER.

November 4th: Election. Be there.

Vegan MoFo Day #21: I Love Apples!

I ate a lot of apples today, I must confess! After all, it is fall and apples are in season, and I still have dozens and dozens left from when we went apple-picking weeks ago! I am trying to use them up before they go bad, so I have been trying to feature them in many of my meals, desserts, and snacks.

For dinner, they were a sweet addition to my Braised Red Cabbage with Apples and Onions. I paired those with Rosemary-Roasted Sweet Potatoes and Homemade Bratwursts (which I based on Julie Hasson's Spicy Italian Sausage recipe)...loaded with organic sauerkraut, obviously!! This meal was perfect!!! It featured lots of wonderful, local fall produce, economical homemade sausages, and an homage to my love for all things German. I will definitely make this meal again soon! It's so colorful and pretty!!

Dessert also featured apples! I made Apple-Cherry cobbler bars, a modification of the Apple-Date Bars that I bake at work for Main Squeeze. These have lots of cinnamon, cardamom, maple syrup, and apples, so eating them makes you all warm and happy...especially when paired with a nice chai tea! And they are wheat-free, so those who are sensitive can enjoy them, too!!

Apple-Cherry Cobbler Bars

These make a great treat to eat while reading vegan mofo blogs!!

Breakfast was also amazing, but it did not involve apples. darn. But, I did make something new and wonderful: Vegan Bagels and Lox! A while ago, I was thinking about how to make this awesome breakfast item vegan-style. Then, lo and behold, I was flipping through cookbooks at the bookstore, and saw a recipe for vegan lox in Vegan Vittles. I didn't use that recipe, but I got the idea from that recipe to use roasted red peppers as the smoked "salmon." This was awesome to wake up to...you mofos should fo sho try this!

Vegan Bagels and Lox (serves 2)

2 sprouted grain bagels

4 Tbs Tofutti vegan cream "cheese"

2 roasted red peppers, sliced into strips

2 Tbs capers

1 tsp olive oil

juice of 1 lemon

pinch of salt

1 tsp kelp powder

1/4 cup hijiki

1 cup water

1 tsp dill weed or 2 Tbs fresh dill

To make the lox (do this the night before): Combine the olive oil, lemon juice, water, kelp, hijiki, and salt in a small bowl and mix well. Place the sliced red peppers in this marinade and refrigerate overnight. In the morning: split and toast the bagels. Spread each bagel half with 1 Tbs cream "cheese." Lay strips of marinated peppers on the bagels. Place capers over the peppers, and sprinkle each bagel half with dill. Serve immediately.

This is breakfast at its best!! (But it makes me miss New York so badly!)

Vegan MoFo Day #19: Sunday Traditions

Sunday is one of my favorite days, mostly because it always involves great food!
Every Sunday, a bunch of us have our traditional breakfast at Cafe Berlin (not a German restaurant, btdubs) and it is always wonderful!! We sit around and eat wonderful breakfast food and drink coffee and talk and love. Today was no exception...and the bike ride there was especially beautiful with the great weather!

Today, I had the Apples and Tempeh "Sausage", with a side of roasted potatoes. This IS fall!!

Then, after a long day of homework, studying, and exercising, a nice dinner was necessary.

I, again, was craving the Cornmeal-Crusted Tofu from Veganomicon...I swear this is addictive! The crunchy outside and chewy inside are an awesome contrast, and it is a perfect pairing with mashed local sweet potatoes and garlic-sauteed greens. This is becoming one of my favorite meals...so much so that I am now out of hot sauce! :)

Dessert was Banana Bread from The PPK (theppk.com). This is a really hearty, dense, and flavorful quick bread, and not too sweet. I loved it, and I used whole wheat flour, so I could even feel good about it being healthier! hoooray!

Sundays are wonderful!

OH. and Vote on November 4th! Obama needs YOU!

Vegan Mofo #16: The Ultimate Autumn Breakfast

Hey there MoFo's! THIS is my idea of the ultimate autumn breakfast...well, I had it for dinner, but let's not get picky! Tonight, we feasted on apple-walnut pancakes (I used local apples, modified from this recipe), sweet potato hashbrowns, and Gimme Lean sausage links...all drizzled with a nice helping of organic maple syrup! It was wonderful to say the least!!

Oh, and don't you dare forget to go and vote on November 4th. Obama represent!!

Vegan Mofo Day #15: Debate Eats!

Even though it is Vegan MoFo, I did not have the usual time and attention to my meal tonight as I normally would for a MoFo dinner. Why??? Tonight I needed to make something really quick and easy when I got off work, so I could focus on watching the presidential debate!! I just threw us together a Hummus and Veggie Plate of: raw veggies, apples, slices of Uprise Bakery baguette and a dip duet of baba ghanouj and hummus. I really like this meal as something simple to make when you don't want to cook or just don't have time...or in this case, when you have something important to watch on t.v! As a dessert for this meal, we shared this Apple Spice Cake with Maple Cream Cheese Frosting and Crushed Pecans, that I had made at Main Squeeze. I am so glad that it is fall so I can make lots of apple desserts! Yay for yummy local goodies!!
I hope you all watched the debate...if not, go watch it on YouTube or something! Oh, and pleeeeease remember to vote on November 4th. For Obama, of course. :)

Fronch Toast and Cinnamon-Baked Apples. For Dinner!

Today is the 8th day of Vegan MoFo...I can't believe we're in the second week already!
Tonight, Steve and I needed some breakfast for dinner...go figure! I made Fronch Toast from VWAV, using some tasty baguette from Uprise Bakery here in Columbia. I had never made this before, so I wasn't quite used to making this with baguette instead of sliced bread, but it turned out pretty good! Not perfect, but everything's good with lots of maple syrup :) I served it with Scrambled Tofu, with onions, garlic, peppers, spices, local purple cherokee tomatoes (my absolute fav tomatoes! ) and cilantro. Screw you, eggs! Scram'fu will kick your butt! We also had some Cinnamon-Baked Apples, which I based on some baked apples I've had from Germany, to tie it all together. I am almost certain I will still be eating these apples we picked for all of my days. oh well! These are so fall-y and delicious...it's like the filling of apple pie, but quite a bit healthier! I will give you the recipe, I suppose! Cinnamon-Baked Apples (serves 2)
2 medium apples, thinly sliced
1 tsp Earth balance, cut into little cubes
1/4 c raisins
1/4 c chopped yellow onion
1 Tbs cinnamon...or more, if you're naughty
1 tsp nutmeg
dash of cloves
dash of salt
2 Tbs maple syrup
pinch of cayenne

Preheat oven to 350 F. Combine all of the ingredients in an oven-proof pan and bake for 15 minutes. Remove from the oven, stir the apples, and bake for 15 more minutes. Serve over toast or pancakes for a tasty breakfast! Or eat them by themselves, as they are super delicious!

We, of course, had to have a treat, too!
Introducing: German Chocolate Cake! This is simply the Basic Chocolate Cupcake recipe from Isa and Terry's VCTOTW, turned into a cake, with the Coconut Pecan Fudge Frosting, also from VCTOTW. I looooove German Chocolate Cake, and this is seriously amazing! I added a teaspoon of almond extract to the cake batter, and it made a really nice addition! Almond extract really brings out the flavor of chocolate, plus adds a little something extra for your taste buds. I think you should make this...if that's what you're into.

Iron Chef Challenge: Ginger Apple Sp-ice Cream

Hooray for Day 7 of Vegan MoFo! Also, Hooray for Iron Chef Challenges! My take on this week's Vegan Iron Chef Challenge, with the key ingredients being Apples and Ginger is: Ginger Apple Sp-ice Cream! Even though it is October, I still get a craving for some creamy ice cream...fresh from my ice cream maker, of course! I still am up to my eyeballs in the apples we picked, so I thought I'd put them to good use in fixing my craving. This is not quite as creamy and dreamy as your store-bought versions, but c'mon! This is suuuuper tasty, way cheaper, and a good way to use up some yummy local apples!

I really like this autumn-inspired ice cream: filled with apple chunks, crystallized ginger, warming spices, toasted walnuts, and comforting vanilla....I also like that I can make a word play out of its name :) This is especially great served with a garnish of some baked apple slices or, as I played it, a few whole-wheat cinnamon graham crackers! Duuuuuuude!

Ginger Apple Sp-ice Cream (makes about 2 qts)

1 qt oat milk

1 can coconut milk

1 box silken tofu

1 Tbs vanilla extract

1 inch ginger, finely minced

1 Tbs cinnamon

1/2 Tbs ginger powder

1/2 Tbs nutmeg powder

1 tsp cloves

1/4 cup sugar

1/2 cup maple syrup

2 small apples, diced

1/2 cup crystallized ginger, minced

1 cup toasted walnuts, coarsely chopped

In a blender, blend together the oat milk, tofu, coconut milk, vanilla, spices, and sugar. Pour into your ice cream maker and make according to manufacturer's directions. When ice cream is ready, GRADUALLY pour in the chopped apples, ginger, and walnuts into the mix while the machine is still running, and let it run a few minutes until everything is well incorporated. Freeze for a few hours before serving.

I think this would also be REALLY good with some vegan caramel drizzled on top....next time perhaps.

My First Homemade Apple Pie!

To commemorate the coming of fall and day two of Vegan MoFo...and my surplus of apples that Steve and I picked...today I made my first homemade Apple Pie!! This was also my first homemade crust, so I spent a lot of time on this baby! It was well worth the effort, however because it came out wonderfully! I used the Apple Pie recipe in The Joy of Vegan Baking by Colleen Patrick Goudreau, and I would highly recommend it! The crust came out nice and crisp, but not too dry, and the apples weren't over cooked or mushy--they still had a little bite to them. Next time, I would put more Earth Balance inside with the apples to give it a little more moisture to the apple filling, but otherwise, this was a killer pie! I must admit, we all ate it while watching Biden kick Palin's butt in the v.p. debates. perfect.

Here are the local apples in the pie shell....topless: The pie, unbaked, with the lazy lattice crust:
The pie, freshly baked out of the oven:
And, finally, a big warm slice served with Vanilla So Delicious "ice cream":
To DIE for :)

Also, I made my traditional breakfast for dinner tonight! I really could go on and on about having breakfast foods at dinner time, but I will show restraint. To start to chip away at my apple abundance, I made Apple Cinnamon Waffles, modified from the Ginger Pear Waffles recipe from Isa's Vegan With A Vengeance...I just subbed apple for pear, and subbed walnuts for the crystallized ginger. I also doubled the amount of cinnamon...I must admit, these were wonderful! A perfect use for apples and satisfying to the sweet tooth when blessed with some REAL maple syrup!

To go with these awesome waffles, I also made the Tempeh Bacon from VWAV...mmmmmmm smoky....and some roasted purple potatoes with chipotle seasoning and garlic. A great fall dinner for sure. Yay Vegan MoFo!

I Went Apple Picking!

You know it's fall when you finally get to go apple picking!!! Fall is my absolute favorite season...what's not to love?? Sweaters, beautiful weather, squash, apples, and bonfires. Perfect! On Sunday, I went with Steve and a bunch of friends to an orchard about 30 minutes outside of Columbia, and we picked a literal butt-load of apples! I could barely carry all of them! There are about 6 or 7 different varieties, too! This was so much fun...the perfect combination of celebrating fall and local food! Hooray! I, of course, want to bake with these bad boys, so I need your help! Any good recipes for desserts using apples? Help me out! :)

In other food happenings, we also had our traditional Sunday breakfast at Cafe Berlin this weekend! I had one of my favorites: the vegan breakfast burrito! This isn't on the menu, like the slinger I had, but Steve, Eli (the chef), and I came up with this as an amazing alternative to the breakfast burrito already on the menu...filled with meat and eggs and cheese. boo! This creation is a big tortilla filled with scrambled tofu, tempeh bacon, roasted red and sweet potatoes, cilantro, spinach, and a drizzle of maple syrup...served with a side of their homemade salsa! I always load mine with a healthy dose of hot sauce and wash it down with a biiiiiig 'ol mug of fair trade coffee! aaaahhhh perfection!Last night, I was feeling some comfort food, particularly some nice southern dishes. I had a few more ears of local corn and some local okra to use up, so I already had a good start on dinner! I made the Blueberry Chipotle BBQ Sauce from the PPK Blog and used it with sliced seitan(I even got to use up the last of my local blueberries in this dinner! score!). If you haven't made this, please please please do it! So sweet and spicy!!! I served it with ears of roasted local corn...slathered with Earth Balance and sea salt...homemade whole wheat biscuits, and my oven-fried okra. Outta this world! Steve couldn't stop raving, either! The okra tastes a lot like my grandma's real fried okra, but it is much, much healthier! Try it out next time you get okra from the market!

Oven Fried Okra (serves 2-4...depends on how much you like okra!)

1 lb fresh okra, sliced into 1/2" rounds

2 Tbs canola oil

1 tsp hot sauce

1/4 cup soy milk

1/2 cup cornmeal

1/2 cup breadcrumbs

1/2 tsp sea salt

1 tsp black pepper

1 tsp paprika

Preheat oven to 350 F. Spray a cookie sheet with non-stick spray. In a large bowl, whisk together the soymilk, oil, and hot sauce. Add in the okra and coat with liquid mix. Let sit for 10 minutes to absorb the liquids. Add in the dry ingredients, and stir to coat with dry mix. Spread okra in an even layer on the prepared cookie sheet and place in oven. Bake for 20 to 30 minutes, until coating gets crispy and brown, and you can smell the yummy okra. Serve warm with any of your favorite southern meals, especially bbq seitan :)

I may love the big city, but homestyle cooking is still one of my favorites!!