When I was young, I somehow ended up at lots of banquet-y type things. Wedding receptions, award ceremonies and holiday celebrations… and there was a restaurant near our house that we went to occasionally that was a banquet-y type of place. … Continue reading
So now everyone in the US has finished with their Thanksgiving feasts, and there are still leftovers hanging around (right?). Some of it goes fairly quickly – leftover seitan, potatoes, and cranberry sauce make lovely sandwiches But what about the … Continue reading
I know I’ve been pretty much awol for the past couple of weeks. After posting most days of the month for Vegan MOFO in September, I’ve kind of taken it easy over the past couple of weeks. But ~ the … Continue reading
Back home after a few fun-filled days in Utah with Somer, but still not really back in the kitchen, so today I’m turning things over to my friend Mitradeva, a vegan chef from Berlin, who specializes in raw vegan meals. … Continue reading
The amount of baking that I’ve been doing has dwindled in recent months (alhtough these pretzel rolls from Somer at Vedged Out and everything that Alexander has been doing for his Vegan MOFO yeast theme have been getting me going … Continue reading
Happy MOFO Day 3! Have you been checking out the other amazing things that have been posted? So much deliciousness out there! Every so often when I was a little girl, my grandmother would pick me up by myself and … Continue reading
Disclaimer: This is one of those things that tastes much better than it photographs But it’s a great item to have in your repertoire. For those times when you want something sweet but don’t want to make a whole pan. … Continue reading
This recipe of mine is on the Made Just Right by Earth Balance website…. Get the yummy recipe here!
This morning was chilly after all the rain yesterday, so I decided to make something warm for breakfast. With some strawberries that needed to be used, strawberry crisp seemed like the answer.
This is an easy, great recipe that I often make for breakfast but would also be a filling dessert. One of the best things about it is how easy it is to make lots of variations.
It’s based on 2 simple ingredients – apple and oatmeal. Just like the variations for oatmeal are endless, so is the oatmeal stuffing.
This recipe doesn’t yet have photos of the process, so we’ll imagine it for now.
Begin by coring a medium-sized apple. Make the whole a bit wider than just removing the core – the extra apple can be chopped and added to the filling. If it doesn’t stand upright easily, you can also cut the bottom to make it flat. Place the apple(s) into a baking dish.
Mix about 1/4 of oatmeal per apple with about 1/4 of liquid and your choice of flavorings. My most typical combination is to mix the oats with almond milk, dried cranberries or cherries, nutmeg, cinnamon and a spoonful of almond butter. Combine well and stuff into the apple, allowing some of the filling to spill onto the top of the apple.
Bake at 350 degrees for about 30 minutes, until the apple is soft. Cover the apple until the last 5 minutes – this is important to do, or the oatmeal will burn on top.
This can be served as is, or is also nice with a sauce. Easy sauces to have with this are non-dairy yogurt, berries blended with a little water, almond butter thinned out with a bit of water, or cashew cream.