No smoothie pic today, I do apologize, I was in a hurry. It looked very much like yesterday’s though!
Instead of doing three big full leaves of red swiss chard, I just put in two, and the last of the frozen kale and some frozen spinach. I added water and almond milk, and blended away. Today I went with the frozen peaches to try something new, and it still wasn’t sweet enough, so I decided to try an apple. The first 3 that I made with apples were good, so it seemed like a good plan.
YES! Apples are the perfect complement to greens, I now realize. I also added just a little maple syrup. Yay! I stopped and bought some more [organic] red delicious on my way home today for the rest of the week. So apple a day it shall be.
PS- If you’re buying apples make sure you buy organic. Apples are very high up on the “dirty dozen” list of produce most contaminated with pesticides.
So this is another one of those times that I would have been perfectly happy to find just the right already vegan recipe for stuffing on the internet. I needed a recipe that both used my prepackaged stuffing & the nice green apples that I wanted in it. Basically a recipe to duplicate my mom’s yummy thanksgiving one, that no one got to eat this year. Turns out when I asked her for the recipe, she said she uses the one on the bag! (this is a theme in our long standing thanksgiving staples. if they ever change the labeling on her favorite brands they will be lost to our family forever.) Here is my version below! : )
Ty’s Vegan Herb & Apple Stuffing
1 10 oz package of herb stuffing
1/2 stick of vegan butter
2 c. yellow onion, diced
1.5 c. celery, diced
2 granny smith apples, unpeeled, cored and diced
2 tsp. dried parsley (or 2 tbsp. fresh)
1/2 tsp. dried rosemary (or 1.5 tsp. fresh, minced)
pinch of thyme
1.5 tsp. salt
1/2 tsp. fresh ground pepper
1.5 c. veg stock
1/2 c. raisins, optional
1. Preheat oven to 325*F. Prepare a 3 qt baking dish.
2. Heat butter in a large skillet to medium heat and saute onion, celery, and apples for 10 minutes, or until softened.
3. Add parsley, rosemary, thyme, salt and pepper, stuffing and stock. Mix well and add more broth if necessary.
4. Transfer to prepared baking dish and bake for 30 minutes.
my mom gave me a bunch of apples when i moved back, and i really needed to put them to good use. what better way to use them than to make my mom her favorite on mother’s day? apple crisp! apple crisp is just about vegan anyway, all that really changes is using vegan butter.
Vegan Apple Crisp
5 medium apples, peeled, cored and sliced
1/2 c. sugar
2 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 c. unbleached flour
1/2 c. sugar
1 c. brown sugar, packed
1 c. oatmeal
1 stick (1/2 lb.) cold vegan butter, diced
1. Pre-heat the oven to 350* F. Grease a 9 by 13 by 2-inch baking dish. Dice butter and put back in the fridge until ready to use.
2. Combine the apples with sugar, and spices, and place evenly in dish.
3. In a separate bowl, combine the flour, sugars, salt, oatmeal, and cold butter until mixture is crumbly, and butter is broken up into pea size pieces. Alternately, you can place the ingredients in a mixer bowl and use the paddle attachment at low speed until the texture is achieved. Cover the apples evenly with topping.
4. Bake uncovered for 1 hour. Serve with ice cream and enjoy!