I’ve been such a bad blogger lately! Forgive me, Vegan MOFO! This trip in New York has been keeping me so busy, and the WIFI signals are terrible here. So, here I am with a late Raw Wednesday post and another use for the awesome raw zucchini and lentil tortillas that I made the other week. Here I’ve used it to wrap up some crisp jicama, cool cucumbers, tomato wedges and carrots. This wrap paired up with some watermelon slices is a great meal that is satisfying and great for an obscenely hot October day like the ones that Southern Californians are having!
I definitely need to make some more raw dishes considering all of the bread I’ve been making as of late! I can’t wait to post some of those recipes for you guys, and tell you more about my trip. If you have any recommendations for places to eat in Mid-Manhattan, let me know!
One of my favorite desserts during the fall season, besides anything and everything with pumpkin in it, is apple pie. All of the variations are so great, but sometimes a bit heavy and food coma inducing. I love trying out new combinations of fruit for pies, and I think this one really ended up surprisingly delicious. This pie would be great for Thanksgiving or any holiday dinner, with the tartness of the dried cranberries pairing wonderfully with the sweetness of the spartan apples.
I cheated a little bit with this recipe and used a whole wheat pre-made crust, and that definitely cut a lot of prep time out of making it. So, you can do as I or you can use your favorite pastry crust recipe. 🙂
- 1-8″ Pre-made Pie Crust
- 3 Cups Peeled & Sliced Apple
- 3/4 Cup Dried Cranberries
- 1 Tbsp. Cinnamon
- 2 Tbsp. Sugar
- 3 Tbsp. Melted Earth Balance
- 1 Tbsp. Maple Syrup to Drizzle Lightly on top
- Preheat oven to 350F. You are going to be layering the ingredients so that the flavors are evenly distributed. Take the apple slices and organize them into a nice design, or just into a single layer. Sprinkle 1/3 of the sugar, earth balance, cinnamon and cranberries on top and repeat until there is three layers. Drizzle maple syrup on top.
- Cover the top of the pie and crust with foil and bake for 25 minutes. Take the foil off and bake for an additional 5 minutes. This pie will not be syrupy when it is done, which makes it great and is not regret inducing. 😉
Do you want that pumpkin pie fix, but without all of the sugar and fat? I definitely have something for you. It’s super easy to make, has minimal ingredients and is a great post-soup treat! It works a bit like banana soft-serve, so you can either eat it when it’s a bit liquid-y or freeze it for 45 minutes until it hardens a little.
- 2 cups Frozen Pumpkin (Not pumpkin filling! Pure pumpkin)
- 1/2 Cup Non-Dairy Milk
- 3 Tbsp. Maple Syrup
- 1 Tbsp. Pumpkin Pie Spice
- Throw all of the ingredients in either a high-speed blender or food processor and puree until very smooth. Then, as I mentioned, either eat it then as soft serve or freeze it for a little bit to get a more ice cream feel.