So, we keep getting all these apples from our CSA and now we have 3-4 bags of apples on backlog. Tonight I took some initiative and just decided to take the oldest back and slice them all up. Not sure what we are going to do with them or not, but I hope to figure it out within the next 20 minutes or so. So for our second to last Vegan MoFo post I have something a little more interactive. Leave a comment and let us know what you do with old, softening apples. Do you make a crisp? Bake a pie? Whip up some sauce? Make some jelly? leave a note (and a link to a recipe!).
Archive for category Food
Soft Apples?
Oct 30
For a normal person, the closer to a deadline that one comes, the more one works on a project. Well it appears that the closer the end of the Vegan Month of Food is getting the less we are writing. I am going to try to make up for that now! Sat and I have a lot of stuff to write about, but just haven’t had the time or energy to do so. So today, we talk lasagna. 
Last Sunday (I know, over a week ago) I made lasagna roll ups for dinner. We had made them before but I hardly remember them and Sat said he thinks that they were not that great. Well with a new and improved vegan ricotta recipe we tried it again and had GREAT results. If you are a Flickr stalker (like some of Sat’s female CSE friends, Ms. B, ahem), you have probably already seen the photos. Our only problem in making them is that we didn’t have, well, half of the ingredients at the start – and were still missing some at the end – but it all turned out well. To make is super easy – just lay out some cooked lasagna noodles and top with ricotta, faux-beef crumbles, parmesan, mozz, and some sauce and then roooooolll it up! Unfortunately, we ran out of sauce to top out little rolls with in the pan, but it turned out just fine. It turned out to be the perfect “wing it” recipe as we didn’t really follow any recipe except when we needed to know the oven temp and time.
I vant to suck yur blood!
Oct 21
It appears that halloween treats are making their appearance across the web. Last week I had a couple of treats appear on my reader (thanks to my buddy Alisa!) and there was one I just HAD to try: Vampire Cookies. The recipe seemed simple enough and it even took into account the fact that I don’t always want to make the dough and cook the cookies on the same day. So on Sunday I started my cookies and just finished them up last night.
It was easy to veganize the recipe just by using margarine for “butter” and Ener-G Egg Replacer for the egg. The cookie dough was super easy to make but the assembly of the cookie was a little more trying. If you are feeling froggy and want to try to make them I have a few suggestions.
- Don’t forget to chill your dough!
- Work in small batches or a really cold kitchen (walk-in freezer?)
- If you have a marble counter or cutting board, use it! If it is a board you might want to chill it with the dough – this will help keep the dough chilled longer and therefore easier to work with.
- When it says “lightly floured surface” feel free to be liberal, and make sure to flour the rolling pin too!
- If you are expecting the cookies to bleed on their own, don’t. Mine didn’t bleed at all – could have been the high quality, chunky jam I used though.
You may want to wait to preheat your oven until you have them made just to help keep the temperature in your kitchen down, but I am not sure how much that will help. Enjoy baking! (I’ll post pictures when we get them uploaded!)
~C
