It’s only the 9th and this month has already been a bit crazy and busy. Like I mentioned in my last post, I wont be able to blog very frequently this month, so I am going to have a few more great guest bloggers stop by and show off their awesome recipes and photos. Luckily, between shooting photos and a dentist appointment, I was able to make this ridiculously easy, delicious and healthy pie!
We’re getting into citrus season now, which is awesome for me because I have a few citrus trees in my backyard. Well, one of the trees in is my neighbor’s yard that spills into mine and I may or may not have snuck a few tangerines from it for this recipe. Hey, they don’t eat them anyway!
Anyway, I figured that I would make a dual personality pie with the seasonal produce I had hanging out on my counter, meaning that you can leave this pie raw or enjoy a slice after baking it. Crisp gala apples, soft sweet persimmons, and slightly sour tangerines make up this simple pie; the contrast in flavors and textures creates quite the party in your mouth. A gluten-free almond/date crust makes up the base for the fresh fruit, and has a great crunch to it!
First off, I hope that everyone had a terrific weekend. Whether you live in the states and celebrated Thanksgiving, or live in other parts of the world and were able to ogle all of the incredible recipes posted this past week, I’m sure you enjoyed yourselves in some way. Unlike a few other bloggers, I don’t have any leftover recipes for you because… I don’t have any leftovers! (always a good sign) And if you didn’t check out my instagram, I’ll tell you all about what I had for dinner on Thanksgiving.
First, I made my rendition of Isa’s Seitan Roast Stuffed with mushrooms, in which I halved the seitan recipe, added pecans, spinach and rosemary to the stuffing, and used button mushrooms and green onions. It turned out SO good! I am always in charge of making the sweet potato casserole, and for the past couple of years I’ve made Susan’s Sweet Potato Casserole with Pecan topping from Fat Free Vegan. But, this year I improvised and loosely based mine off of hers; and I’m telling you, I need to share this recipe with you! It’s so good! Plus, not too sweet. Then there was the garlicky mashed potatoes (simple enough), olives and a spinach side-salad.
Really, the little amount of leftovers that I did have were eaten up for brunch that I made for a couple of girlfriends and I, the next morning. Mmm.. Mimosas. But, besides that, I have something else for you. A dessert that is filled with fruit, and great for serving around the holidays. If you’re anything like me, you’ll have an issue with trying to eat all of the crispy, crumble topping off of the sweet slices of fruit the moment that you pull that baking dish out of the oven. You can liken the topping to a buttery granola mix, which sounds good in my book!
Man oh man, it’s been a crazy few days since I last posted! First off, Corey and I went to our friend’s wedding out in Indio this past Saturday and it was majorly adorable, plus a lot of fun. We definitely took advantage of the photo booth that was there, where Corey proceeded to flash the camera. Plus, I can’t go without mentioning the election. Man, what a crazy day yesterday was! Did you go out and vote? Either way, I think everyone was sweating bullets at one point, last night.
Due to all of the errands, events and some assignments, I haven’t had a lot of time to put together awesome meals and such. BUT, one thing that I did accomplish was making this fantastic recipe for apple pie chia pudding. It’s like taking the essence of an apple pie and stirring chia seeds into it, and a pinch of salt gives the illusion of a buttery crust flavor. I’m not going to lie, it is pretty awesome.
The only thing is, if you were to ask me if I liked the Pumpkin Pie chia pudding or this one better, well, I wouldn’t be able to answer that. Okay, I’m lying, the Pumpkin Pie one of course! But, that’s only because I like pumpkin pie more; this apple pie chia pudding certainly gives it a run for its money, though!
I love cookies. A lot. I just never seem to make them at home, but that will have to change. These delicious morsels are based on a Pumpkin Oatmeal Cookie recipe that I made last year, and are so much tastier. They may not be AS healthy, but they are still much better than their competition.
Instead of flattening them out a bit, I made mine into little mounds; so they have a near muffin consistency. Personally, I really enjoy that, but if you want something more crunchy, flatten them out more and bake them for a little longer. Chunks of apple jut from its soft interior, dotted with tart dried cranberries and buttery walnuts, everything melds together in a tasty melody.
These cookies are really easy to make, and even easier to enjoy. Maybe for breakfast? For me, it’s any time. I don’t see them lasting very much longer on the cooling rack in the middle of my kitchen. I’m pretty sure that they are teasing me with their presence alone. Maybe cookies were a bad idea…
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!