Dutch Apple Pie

This is a re-post of a recipe that has received a lot of attention from readers over the past seven years on my blog, and well worth sharing again, I think! I hope you enjoy it.

One of my favorite comfort foods that instantly brings to mind the holidays is warm apple pie. That cinnamon, brown sugar goodness just takes me right back to my Nana’s kitchen.

This recipe is a fusion between my favorite pie filling recipe and my favorite topping recipe. This fruit dessert is not meant to be healthful. It is meant to be decadent. It’s the holiday after all! Big sweet, crunchy buttery crumbs atop a spicy filling of tart and sweet apples and brown sugar. This is my idea of pie perfection.

Dutch Apple Pie

Pre-heat oven to 400 degrees

Ingredients:

Unbaked pie shell for 1-crust pie ( I use Wholly Wholesome Organic Whole Wheat Pie Shells from Whole Foods Market)

Filling:

5 medium apples, (I used 2 Granny Smith and 3 Jonagold) peeled, cored and sliced thin

¾ cup sugar

2 T flour

2 T cornstarch

1 T lemon juice

1 t vanilla

Streusel Topping:

2/3 cup chopped walnuts

½ cup packed brown sugar

½ cup all purpose flour

¾ t cinnamon

½ t nutmeg

5 T Earth balance margarine, cut into 1 inch pieces

Bake at 400 for 20 minutes, then reduce to 350 and slide cookie sheet underneath. Bake another 30 minutes. Tent with foil to prevent over-browning.

Vanilla Bean Ice Cream

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Every once in awhile, I am moved to pull out  various appliances and put them to work, such as the waffle iron, pasta machine, ice cream maker. It’s a fun weekend endeavor, when I have time, to enjoy the satisfaction of making something “from scratch” that I usually buy.

With the convenience of every flavor under the sun available at our local Whole Foods Market, making ice cream at home may seem like quite the ambitious undertaking.

vanilla

It is actually as easy as making a smoothie or anything else you might run through the blender, if you have a quality ice cream maker. Nothing else provides that essential smooth, frozen consistency.

I always keep my freezer bowl frozen for those times when an ice cream recipe will catch my attention. This recipe from “Crazy, Sexy Kitchen” by Kris Carr looked so simple, and I had all the ingredients on hand, so I just had to give it a try.

machine

I adapted the recipe slightly by substituting four medjool dates for the agave nectar. In the end, though, I added  a squirt of agave to give it just a bit more sweetness.

Vanilla Bean Ice Cream

1 can coconut milk

1/2 cup raw cashews

1 vanilla bean, scraped (or 1 tablespoon vanilla extract)

1/3 cup agave nectar (or five medjool dates, pitted and sliced)

1/2 cup water

Pinch sea salt

datesMethod:

Combine all ingredients in a bowl. Cover and  refrigerate until very cold and to soak the cashews (at least four hours, overnight, if possible). Make sure your ice cream maker’s freezer bowl is completely frozen.

Pour mixture into a blender and puree until very smooth. Taste for sweetness and add more agave to suit your taste, if desired.

start

Before

Freeze mixture in ice cream maker, according to manufacturer’s instructions.

done

After

Blueberry Cheezecake

I’ve been reflecting today on where this all began.  I started this blog way back in the Fall of 2012, all fired up as a new vegan, ready to shout from the mountaintop all the new information I was discovering about nutrition and wellness.

This journey is a winding road, but I always come back to my inner compass. Eventually. I’ve decided to revisit and re-post one of my very first recipes from my early days as a newbie blogger. I hope you enjoy it as much as I do.


 

One of the foods many vegans reluctantly let go of is cream cheese–most eventually finding consolation for the morning bagel in the form of hummus or any one of a dozen different kinds of nut butters available on the market.

One food that’s seemingly impossible to duplicate, however, or find a suitable whole food replacement for,  is cheesecake. It makes me realize how truly decadent that dessert is.

Now, I know there is this substance called “Better than Cream Cheese”. However, it is off the deal, due to it’s high fat content and it is full of additives. I prefer to stick with more natural ingredients. Enter the Golden Cheesecake from fellow blogger, Playful and Hungry

I added a graham cracker walnut crust and a sweet, organic blueberry topping and voila! Of course it tastes nothing like traditional cheesecake, but in my opinion plant-strong recipes always end up tasting better all around. And I get the bonus of knowing that I just ate real food that will fuel my body.