Apple butter varies from apple sauce in that apple sauce is just puréed apples with some spice and sweetener optionally added. Apple butter has a bit of a cult following because it more accurately captures the essence of the apple. It consists of a spiced apple sauce that's cooked down for several hours so the sugars caramelize, preserving the mixture in the process. Cooking the mixture also produces more complex flavor compounds, activates naturally occurring pectin so it gels and reduces it so it's more concentrated. The result is rich, creamy apple heaven. Fall apple perfection captured in a jar. You can make a large batch from this recipe and can it for future use or spread it immediately on toast, pancakes or use for anything where you would use fruit preserves.
These Balsamic Candied Pecans are great for salads, ice cream or just random munching. It's one of those examples of how balsamic vinegar can mysteriously elevate certain foods to food crack
status. This vegan recipe also features a touch of molasses and salt that work behind-the-scenes to enable proper texture and complex flavors. Don't like molasses? Too bad! Or should I say, "please add it. Pretty please?" It's essential for allowing the proper texture and flavors come through. You shouldn't be able to taste it in the finished product. Oh and here's a little secret: Put these babies in your next pecan pie for a secret candy coated weapon that's sure to wow your pie eating bretheren.
One wonderful summer in lovely Northern California, I had the pleasure of camping with one of my favorite people ever (who I'll just call Alf). That night he introduced me to something I'll never forget...Banana Delight! Serve with some quality sipping whiskey and good friends.
Banana Vegan Butter doesn't utilize curdling so it's great for people looking to avoid soy. It can also be made raw. It has a smooth, subtle buttery banana flavor that's great for using as a butter substitute or for amping up desserts that already showcase banana. Try Banana Vegan Butter on pancakes or make banana croissants. Non-dairy butter is designed to mimic real butter in vegan baking applications. Like real butter, Vegan Butter is more solid than tub margarine and not as spreadable. This is so it can perform optimally in vegan baking applications. If your goal is to have a conveniently softer, spreadable Vegan Butter, swap out 1 Tablespoon of the coconut oil with 1 additional Tablespoon canola, light olive oil or rice bran oil.
I used to get so grossed out at the mere thought of accidentally eating orange peel while eating an orange. Then I had candied orange peels and appreciated their candy form and created this recipe. Candied orange peels are a very versatile delicacy. Use them in Panettone, Stollen, Hot Cross Buns, pair them with almonds and cover them with chocolate or mince them and use them for topping on ice cream. Feel free to use other citrus peels in place, or in addition to orange such as lemon or lime. Just be sure to use organic peels because non-organic ones often have high concentrations of pesticide residues.
Don't know what to do with all those pumpkin seeds from pumpkin carving? Take those little pepitas and dress them up in little spiced sugar costumes with this Candied Spiced Pumpkin Seeds recipe. They'll love it and you will too because this vegan recipe features barley malt syrup, cinnamon, cloves and cardamom to help push the savory pumpkin seed flavors forward.
This Cherry Candied Almond recipe is an excuse for me to combine two of my most favorite flavor combinations: cherries and almonds. I used brown sugar and olive oil for a more complex sweetness profile and just the right amount of almond extract to bind the cherry and almond flavor in holy matrimony. Try these as a relatively guilt-free vegan snack, add them to salads or sprinkle them on your ice cream.
I am often shocked when I read egg replacing tips written by other vegans, because chickpea flour never seems to be there. While my go-to egg replacer used to be ground flaxseeds, since discovering chickpea flour I have never looked back.
Chickpea flour is readily available in health food shops, along with Indian, Italian and French grocers. It is also known as besan, chana flour, gram flour, cici flour and garbanzo bean flour. You can even make your own out of whole, dry chickpeas if you have a grain mill or very powerful food processor.
Gone Pie Vegan Bakery was kind enough to submit this Vegan Gluten-Free Pie Crust. Thanks Barbara!
This year we went with a new pie crust for our gluten-free vegan holiday pies. It is adapted from the wheat-free crust we have been making for years. I think it actually held together better and was an all around better crust than its inspiration. It is not a crust without issues. Using both tree nuts and gluten-free oats
, it is not for everyone!
This Gluten-Free Vegan Pie Crust recipe makes enough crust for one 10 inch tart crust or three 7 inch crusts.
This recipe for Poached Pears in Red Wine is perfect for last minute dinner parties because its easy to make and can be quickly made onsite. It features red wine enhanced with orange juice, sugar, lemon zest and cinnamon. The pears are then simmered in the mixture causing the sugars in the pears to caramelize and generate a multitude of wonderful flavor compounds that generally translates to "mmmmm
". Oh and they taste awesome dolloped with vegan whipped cream or soy yogurt too.
Have you ever gone apple picking and brought back pounds of fresh apples with high aspirations only to watch helplessly as your prized stock slowly breaks down as you're just too busy to commit to making all the Apple Pies
, Apple Turnovers
, Apple Cider Doughnuts
and Apple Strudel
? This happened to me recently and as I was opening the compost bin of shame my friend Dan mentioned, "you know, my Mom uses the soft apples for apple sauce and it comes out awesome!" This sounded really interesting to me but I still didn't have time. So why not combine these soft apples with this lack of time and make a quick and easy applesauce?
These nutrient dense Raw Lemon Cupcakes with Pistachio Nuts are quick and easy to make! You don't need an oven to do these, only a food processor and a fridge. They contain exciting super foods that work wonders for you body! Eat them without guilt.
Fruits become extra special when they're dehydrated. Many of their sugars slightly convert into acids during a subtle fermentation and their flavors become concentrated into a irresistible tartness with subtle sweetness accompanied by intense fruit flavor. This wildly complex cherry flavor is what I wanted to capture in this Raw Vegan Cherry Almond Bar recipe. Cherry notes are further enhanced by almond flour and agave syrup. Just a bit of lemon zest and salt to bring foundation to the whole flavor package. Finally, cacao nibs add a nice contrast featuring a slight bitterness and delectable crunch. Feel free to buy dehydrated cherries or dry your own if you have a food dehydrator. I recommend Bing cherries for these bars but you should be able to get great results with any other variety.
This Raw Vegan Pecan Walnut Brownie Bar recipe makes perfect vegan energy bars for sporting events, a nutritious snack for people on the go or simply just dessert. These gluten-free bars feature cacao nib powder that gives it a great chocolate flavor, almond butter for a creamy smoothness and a vanilla bean to tie the flavors together. Pecans and Walnuts add crunch factor and further increase the flavor complexity.
Every year for the last several years I’ve been experimenting with the seeds that come with my fall pumpkins. I enjoy roasting them and candying them
but I’ve always grappled with their often tough mouthfeel. I always seem to be gnawing on them for eternity as the texture slowly starts to remind me of sawdust. Every year I’ve tackled this problem differently; usually simmering them in water for a certain amount of time to soften them before roasting. This tactic has only yielded me marginally more tender pumpkin seeds. I needed to take this further.
A few months ago I picked up my first slow cooker. After some initial testing I found that slow cooking the pumpkin seeds in water on high (about 210F (99C) for 10 hours allowed me to roast them to perfection. Using this method, your pumpkin seeds will be crispy on the outside and give way to a subtle chew on the inside as they release their flavors. Oh yeah, the flavor. Now that found the optimum texture, I opted for a savory punch thanks to the shiro miso, paprika and a dash of sugar and cayenne for depth of flavor. Now I can finally really enjoy pumpkin seeds as an easy going snack.
Let me just say, I'm a vanilla girl. Don't get me wrong, chocolate is great! But when I had to give up gluten & dairy I really just missed good old vanilla cupcakes. I tried a lot of recipes but they were too dry or too grainy or too plain or too... well, gross. So I got to work! It took me awhile to perfect but I'm SO proud of this Gluten-free Vegan Vanilla Cake recipe and I really think you'll love it. So far I've gotten great feedback from my "taste testers" (most of whom aren't gluten-free OR vegan). Enjoy!
A Thai classic, this Sweet Sticky Vegan Rice Pudding (Kao-Niew-Moon) recipe is simple to make and wonderfully creamy due to its use of coconut milk, sugar and a touch of salt. Topping this gluten-free vegan pudding with sliced mango is highly recommended.
This Vegan Bourbon Baked Apple recipe is a great way to get that ridiculously good apple flavor without resorting to the time intensive sport of pie making. It's kind of like an apple pie but without all the crust drama. The core of the apple is removed and replaced with a delectable mixture of pecans or walnuts, raisins, maple syrup, cinnamon and nutmeg. The whole deal is then doused with bourbon and baked to perfection. I won't tell if you drink some of the bourbon to make sure it's okay