Apple Cranberry Pie

Hey guys! I hope you all had a great Christmas. Please forgive my absence but I've been going through some things at home and it has made it very difficult to blog. I feel so bad because I didn't do my usual step by step pictures for this post. But I promise to go back to my usual blogging starting tomorrow.

I love the idea of this pie because it is a great twist to one of my already favorite desserts, apple pie. I adore the fruit combination of cranberries and oranges, so I knew adding this to apple pie could only make it better. The added toasted oats on top, gives it a nice crunch but please do make sure to keep your eye on it while it bakes. I was running around preparing Christmas' dinner and didn't notice that the top was beginning to burn. I would say, let it bake no longer than 30 minutes and then cover it loosely with foil to prevent that from happening.

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Ingredients
Crust ( From Veganomicon )
* 1 1/2 cups all-purpose flour
* 1 Tb sugar
* 1/2 tsp salt
* 1/4 tsp baking powder
* 1/3 cup nonhydrogenated vegan shortening
* 1/4 cup cold water, plus 2 Tb if needed
* 2 tsp apple cider vinegar

Filling
* Juice of 1 orange
* Zest of 1 orange
* 5 cups of peeled, sliced apples ( about 5 apples )
* 1/2 cup sugar
* 1/2 cup fresh cranberries, chopped
* 1/4 cup all-purpose flour
* 1 tsp cinnamon

Topping
* 1/4 cup all-purpose flour
* 1/4 cup sugar
* 2 Tb oats
* 2 Tb vegan butter, melted
* 1/2 tsp cinnamon

Directions
1. Prepare the crust by following the directions here.

2. Make the filling by mixing all the ingredients together in a medium bowl.

3. Making the toppings by mixing all the ingredients together in a small bowl.

4. Add filling to cold pie crust and scatter the toppings over the filling.

5. Bake at 400 F until the juice in the center of the pie is bubbling, about 1 hour. ( If the crust or toppings is becoming too dark, cover the pie loosely with foil ).

6. Transfer to a wire rack to cool before serving.

Seasonal Berry Cobbler

With all the berries being in season right now I see that everyone has been making cobblers and I just had to join in on the fun! I choose to do mine with strawberries and blackberries but a combination of any two berries will do as well. Or you know what I really love, peach cobbler! Oh cobbler how I love you and your many different versions! If you happen to have vegan ice cream on hand, serve this with a heaping scoop but if you don't, as I didn't, it is just as good to eat alone.

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Serves 8

Ingredients - For the Dough
* 1 1/3 cup flour
* 2 Tb sugar
* 1 1/2 Tb baking powder
* 1/2 tsp salt
* 1/4 cup canola oil
* 3/4 cup almond, soy or rice milk

For the filling
* 1/2 cup sugar
* 2 Tb flour
* 1 tsp ground cinnamon
* 2 cups fresh or frozen strawberries
* 2 cups fresh or frozen blackberries
* 1 Tb sugar to sprinkle on top

Directions
1. Preheat the oven to 375 degrees. In a small bowl, whisk flour, sugar, baking powder, and salt. In a separate small bowl, whisk oil and milk, then add to the flour mixture. Mix with a wooden spoon until thoroughly combined, but do not over-mix.

2. In a medium-sized bowl, whisk together the sugar, flour, and cinnamon, then add berries. Toss until berries are coated with sugar mixture.

3. Pour berries into a 9-inch baking pan or distribute evenly into 8 ramekins. Using a tablespoon, scoop lumps of dough on top of berries.

4. Brush the top of the dough with extra almond milk and sprinkle liberally with sugar.

5. Bake for 45 minutes or until dough is thoroughly cooked and lightly browned on top. Be sure to rotate after 20 minutes for even baking.

Apple Cinnamon Steel-Cut Oatmeal

My boyfriend loves oatmeal and usually eats it at least once a day but always buys the packaged instant kind. He did attempt to make it once but it turned out horribly. Trying to get rid of all pre-made, boxed foods, I finally went out and bought some steel-cut oats. I am so glad that I did because this turned out really well, much better than I thought. I might have to start making some for myself too and play around with different types of fruit to add. I think peaches or even pears would go great in this oatmeal as well.





On another note, as I was typing up the recipe on here, I looked over to my left to see my cat Taffy staring at me through the glass door, holding a bird in his mouth! My boy is very crossed-eyed and usually never catches anything but the occasional grasshopper. I had to do a double take, thinking maybe it was just his little catnip mouse but no, it was for sure a bird. I ran over to him and he dropped it and the poor little bird's feet were moving. I had no idea what to do...he grabbed the bird again and took it outside. I managed to take a couple pictures and then, just like that the bird got up and flew away! The bird wasn't injured but instead just playing dead. Poor Taffy looked at me, like "where did my toy go?" I am so glad that I taught him well to know never to hurt another animal : ]

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Serves 1 hearty breakfast portion or two petite portions

Ingredients
* 2 tsp non-hydrogenated vegan margarine
* 1/2 cup steel cut oats
* 1 1/2 cups hot water
* 1/4 tsp cinnamon
* 1 pinch of salt
* 1/2 cooking apple, diced
* 1/4 cup soy, oat, or nut milk
* 1-2 tsp brown sugar ( or regular sugar with a small drizzle of molasses )
* 1 tiny pinch nutmeg, optional

Directions
1. Heat margarine in a small sauce pot that has a tight fitting lid. Add oats and toast them for 1-2 minutes, until fragrant. Add cinnamon and salt, stir well. Stir in hot water and bring to a brisk boil. Cover and turn down heat. After 15 minutes, add apple, milk, and sugar and stir. Cook for another 5 minutes uncovered, stirring occasionally.

2. If after 5 minutes you'd prefer your oatmeal to be thicker, cover and turn off heat and let sit for an additional 5-10 minutes. This gives the oats a chance to absorb more liquid without running the risk of burning the oatmeal. Also, the oatmeal at this point is approximately the temperature of magma, so you might as well let it cool down a bit before you dig in.

3. If you feel like dressing up your oatmeal, drizzle it with a small amount of molasses and a pinch of nutmeg, or sprinkle it with additional brown sugar, or add a fresh apple slice or two to the top.

Mango Custard

Hey guys, just wanted to share this quick recipe with you before I go off and make lunch. I noticed this recipe last week while looking through the current issue of VegNews. It sounded so good that I knew I just had to try it. It took me under 20 minutes to make and the custard was ready to eat within an hour. If you like coconut and mango as much as I do, I know you'll love this.

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Serves 4-5

Ingredients
* 2 mangos, peeled and chopped
* 1/2 cup ice
* 12 ounces of coconut milk
* 2 tsp agave nectar
* 2 tsp agar agar powder

Directions
1. In a blender, purée mangoes and ice until smooth. In a large saucepan over medium-high heat, bring coconut milk and agave nectar to a boil. Lower heat to medium. Add agar agar and whisk for about 5 minutes, until powder has dissolved.

2. Add mango purée to coconut-milk mixture. Remove from heat, pour into serving dishes, and refrigerate about one hour before serving.

Lemon Bars

While looking through my Veganomicon cookbook last week, I stumbled across a recipe for lemon bars. I've never tried one before but it sounded like the perfect summer dessert. I had all the ingredients already ( don't you just love when that happens ) so I just had to make it. I would describe it as having a shortbread crust, with a tangy lemon filling. Very yummy! They can be served at room temperature or chilled, although I prefer them chilled.

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Makes 12 bars or 24 cubes

Ingredients - Crust
* 1 3/4 cups all-purpose flour
* 2/3 cup confectioners' sugar, plus additional to decorate the finished bars
* 1/4 cup cornstarch
* 1 cup non-hydrogenated vegan margarine ( I use Earth Balance )

Ingredients - Filling
* 1 1/3 cups water
* 3 Tb agar powder
* 1 1/4 cups granulated sugar
* 1/8 tsp turmeric
* 2/3 cup fresh lemon juice
* 3 Tb arrowroot powder
* 1 Tb finely grated lemon zest
* 1/4 cup soy milk

Lightly grease a 9 x 13 inch baking pan

Directions - Prepare the crust
1. Pulse the flour, confectioners' sugar, and corn starch in a food processor. Add the margarine in spoonfuls and blend 8 to 10 seconds, and then pulse until the mixture resembles a coarse meal.
2. Sprinkle the mixture into the prepared baking pan and press firmly into an even layer with slightly raised sides, so that it can hold in the filling.
3. Refrigerate for about 30 minutes and preheat the oven to 350 F.
4. Bake the unfilled crust for 25 minutes, remove from oven, and let cool.

Directions - Filling
1. Mix the arrowroot into the lemon juice to dissolve. Set aside.
2. In a saucepan add the water and agar powder. Turn on the heat and bring the mixture to a boil. Boil for about 10 minutes, or until the agar is completely dissolved.
3. Add the granulated sugar and turmeric, and boil until they have dissolved, about 3 minutes.
4. Turn down the heat to medium and add the arrowroot mixture, then add the lemon zest and soy milk. Whisk constantly until the mixture thickens, about 5 minutes. It should not be rapidly boiling, but low bubbling is okay.
5. Pour the mixture into the prepared crust. Let cool for 20 minutes and then refrigerate for at least 3 hours, until the filling is only slightly jiggly and has set. Use a sifter or a fine-mesh strainer to sprinkle the bars with confectioners' sugar. Slice into squares and serve.

Strawberry Parfait

This recipe was inspired by Harald Walker's post on Flickr. I didn't have raspberries on hand, so I went with strawberries. Any berry would actually work with this parfait, so don't hesitate to switch it up.

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Serving Size 4

Ingredients
* 1 container (about 1&1/2 cups) plain or vanilla soy yogurt
* 1 cup granola

For The Sauce:
* 1 lb strawberries
* splash lemon juice
* 1/2 cup beet sugar or agave nectar
* 2-3 tablespoons water
* 2 teaspoons cornstarch (if you want a thicker sauce)

Directions - For the Sauce
1. Clean the strawberries, cut off the tops and dice them to 4 equal pieces.
2. Put the strawberries into a saucepan, add the sweetener, splash some lemon juice over and a bit of water.
3. Cook the strawberries until soft and there is liquid.
4. Mash lightly until the mixture is soft and just begins to boil.
5. If you want the sauce to be thicker, mix 2 tsp. cornstarch with 2-3 tablespoons of water and add to the raspberry sauce.
6. Return to the stove and boil, stirring, until the sauce thickens and become clear.
Allow to cool before serving.

Directions - For the Parfaits
1. Put 1 tablespoon of strawberry sauce in the bottom of 4 parfait glasses.
2. Put a layer of soy yogurt on top and then another layer of strawberry sauce. Top with granola and enjoy!