Vegan Recipes

APPLE CRUMBLE PIE

What better way to brighten up a cold and gloomy day than with mouthwatering apple pie! This is a very delicious recipe that will not only satisfy all kinds of crazy cravings, but will rock your world!

It takes roughly 10-15 minutes to prepare and about 45 minutes to bake.

Pie crust: I know this is cheating, but I bought a already-made frozen pie crust from Metro (make sure you buy the "select" brand to ensure that it is vegan)

Filling:

• about 8 cups peeled, cored apple pieces (I used red apples)
• 3/4 cup white granulated sugar
• 1 tablespoon corn starch
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 3 tablesoons water
• 1 tablespoon lemon juice

In a mixing bowl, mix the apple slices with the sugar, corn starch, cinnamon, nutmeg, water and lemon juice until evenly coated. Pour into the pie crust.

 

Crumble:

2 cups oats (quick oats)

1 & 3/4 cups white all-purpose flour

1 & 1/2 cups brown sugar

1/2 cup white granulated sugar

1/2 cup chopped walnuts

1/2 cup of raisins

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup melted earth balance butter (or any nondairy butter)

 

In a bowl mix the oats, flour, sugars, chopped walnuts, raisins, baking powder and baking soda until well combined. Add the melted earth balance butter, mixing until the mixture is consistent. Using your hands, crumble the mixture over the apple mixture.

Bake for roughly 45 mins @ 350 F - perfect dessert dish to serve a la Tofutti (nondairy icecream - if you haven't tried this, you absolutely MUST! It is so tasty!)

                                        















 

Love Your Greens

      

Salads are my favorite - whether it be spinach, romaine or kale, I can't get enough! The salad pictured above is one that is quick and simple to make 

(and since I'm a student, meals that are quick and simple are essential)

I literally threw in kale, broccoli, cucumber, shaved beets, chickpeas, walnuts, raisins and topped it with some poppyseed dressing. I typically pack this for lunch when I'm on the run - it's so easy to eat at work or school (although, I've been caught with kale in my teeth, so make sure to have a mirror or a good friend around... ha!)

Not only is this salad super tasty, its also super nutritious! 

Ram packed with protein (kale), omega 3s (walnuts), Vitamin C (beets), calcium (broccoli) and iron (chickpeas, although black beans would've been a better choice as its more iron enriched)

I'm hoping to start making my own salad dressings, but in this case I used a store bought poppyseed dressing (which tastes divine)

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Carrot Walnut Deeeelight

Our family has a ritual of preparing birthday breakfasts for each member of the family; a tradition originated by my oldest sister that has now carried forth to everyone in the fam. For my grandmother's 81st birthday I was stumped on what to make her. With my sister in Ghana, I had to carry the baking torch, so I decided to bake vegan carrot muffins. Minus one big sis plus one mini sis we were well on our way to creating these delicious muffins (perfect for Autumn - the cinnamon adds such a nice touch!) I found this recipe online and slightly altered it to suit the ingredients we already had at home (also to avoid soy products) 
It is very easy to follow:

Makes about 12 muffins

1+3/4 cup whole wheat flour

1/4 cup natural sugar

1 tbsp ground flax seed

1 tsp baking powder

1 tsp baking soda 

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1/2 cup maple syrup

1/3 cup unsweetened applesauce 

1/2 cup of the cream on top of the  coconut milk can

1/3 cup water 

1+1/2 tsp pure vanilla extract

1+1/2 cups grated carrots (about 3 small-medium carrots)

1/2 cup raisins, soaked in water and drained

1/3 cup chopped walnuts

Directions:

1. Preheat oven to 400F and line a muffin tin with liners.

2. Whisk all dry ingredients together in a large bowl. In a smaller bowl, whisk together the wet ingredients (maple syrup, applesauce, coconut milk, water, vanilla). Add the wet to the dry and mix until just incorporated.

3. Mix in the carrots, raisins, and walnuts. Scoop batter into the muffin liners, filling batter to the top. Bake for roughly 18 minutes 

Unfortunately, my muffins turned out slightly moist and didn't rise as much as I would've liked them to, which I think was caused by my mother shrieking in the background that I was putting too much flour into the mix - she threw me off my game (ha!)  The cinnamon and raisins really enhanced the taste - this is definitely a must try recipe!!

    

ENJOY :)