Fall is my favorite season! It’s shaping up to be pretty busy this year. I started working a part time job, I’m gearing up to start selling jewelry and hand dyed textiles at craft shows, and I’m going back to school to get a certificate in social media and marketing. These are all exciting and good developments, but it’s left me a bit behind in my posting. However, with the arrival of pumpkin and apple season, I had to post a new recipe!
One way to enjoy your apples is to make homemade applesauce. It’s so much better than applesauce you buy in the store, and it’s actually very easy and quick to make. I used some of this applesauce as the middle filling layer in a cake and it worked really well. I veganized the apple sauce recipe by The Great Cake Company that they use in their Caramel Apple Cake. The applesauce is sweet but also tart so it cut through some of the sweetness of the icing and cake. It’s also yummy all by itself!
If you’re in the mood for some other apple recipes, take a look at my recipes for Jewish Apple Cake, Rum Raisin Baked Apples, or make an Apple Pie! If you’re looking for a pumpkin recipe, check out my recipe for Pumpkin Bread with Oatmeal Crumble Topping. It’s seriously yummy stuff. And, if you’re carving a pumpkin, try making Toasted Pumpkin Seeds! Hope you’re enjoying fall as much as I am!
3 Pink Lady apples
3 Granny Smith apples
4 1/4 cups of apple cider (separated)
2 Tbsp rum
3 Tbsp Earth Balance vegan butter
2 Tbsp agave
1 Tbsp brown sugar
3/4 tsp cinnamon
- In a large saucepan, bring 3 1/2 cups of apple cider to a boil. Allow it to simmer until it reduces to about 1/4 to 1/3 of a cup. This will probably take about 40-45 minutes. If you want to skip this step, you can purchase boiled apple cider from King Arthur Flour.
- Peel and core the apples, and roughly chop them.
- Add the apples, boiled apple cider, apple cider, rum, vegan butter, agave, brown sugar, and cinnamon to a large saucepan. Cover the pan and cook over medium heat for 15 to 20 minutes.
- After cooking the sauce will be soft enough to mash easily. Use a pastry cutter or potato masher to mash the sauce. Store in the fridge and enjoy!
After a bit of a hiatus, I’ve got some new recipes to share. This weekend I was craving toasted pumpkin seeds. When carving a pumpkin as a kid, rather than throw away the seeds we would save them and toast them in the oven. It makes for a really yummy snack! If you usually just throw the seeds away, consider saving them this year to try out this really simple recipe.
- Preheat your oven to 325°. Cut open the top of your pumpkin like you would normally do to carve a pumpkin. I used a regular serrated kitchen knife and cut a wide circle around the stem.
- Scoop out the gooey insides of the pumpkin and separate out the seeds. Place the seeds into a colander and rinse away any extra pumpkin goo. Pat the seeds dry.
- Drizzle a little olive oil on a baking sheet and spread the seeds out in an even layer on the pan. Sprinkle salt, pepper, garlic powder, and any other spices you like on the pumpkin seeds. Toss the seeds so they are evenly coated. I decided to keep it simple with the spices I used, but you can get as creative as you like.
- Place the pan in the oven for 10 minutes. After 10 minutes, toss the seeds so they get evenly browned. Toast the seeds for an additional 15 minutes. The seeds are done when they are light golden brown.
- Continue carving your pumpkin!
Tis the season for all things pumpkin flavored! This recipe started off as a pumpkin bran muffin recipe from Isa Chandra Moskowitz’s book Vegan Brunch. I modified it to use oatmeal instead of bran, changed the spices a little bit, turned it into a bread instead of muffins, and added a crispy and tasty oatmeal topping. I have to make this one again before fall is over!
1 cup canned pumpkin (not pie filling)
1/2 cup soy milk
1 tsp apple cider vinegar
1/2 cup canola oil
2 Tbsp molasses
2 tsps vanilla
3/4 cup old fashioned oats
1 1/2 cup all purpose flour
3/4 cup sugar
1 Tbsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp pumpkin pie spice
1/2 – 3/4 cup old fashioned oats
1/4 cup brown sugar
1 Tbsp Earth Balance vegan butter
- Preheat your oven to 400°. Grease a loaf pan with vegetable shortening.
- In a mixing bowl combine pumpkin, soy milk, apple cider vinegar, canola oil, molasses, and vanilla. Stir until all ingredients are mixed.
- In another larger mixing bowl, combine all purpose flour, old fashioned oats, sugar, baking powder, salt, cinnamon, ginger, and pumpkin pie spice. Stir until all ingredients are mixed.
- In the dry ingredients create a well in the center and pour in the wet ingredients. Mix them until combined, but don’t over mix.
- Pour the batter into the greased loaf pan.
- Melt 1 tbsp of vegan butter. Combine the butter, brown sugar, and oatmeal until it creates a crumbly topping.
- Sprinkle the topping evenly over the batter and press it gently into the batter so it sticks to the top rather than crumbling off later.
- Bake the loaf for 35-40 minutes. You can test it by sticking a skewer in the center and when it comes out mostly clean or with sticky crumbs rather than gooey batter, it’s done.