Pumpkin + Pecan Apple Crisp

My mom had certain desserts she liked to bake. I remember a few out of the rotation best. Chocolate chip cookies, of course. Then there was chocolate chip cookie pie (oh, I cannot wait to recreate this recipe sometime!). And apple crisp was probably the healthiest of the bunch.

After our epic apple-picking adventure this weekend, I knew I wanted to make up some apple crisp. But I wanted to try something new. (Check out Basil Apple Crisp.) So, I decided to add some pumpkin, pecans, and make the recipe bigger than my normal batches.

And I’m currently eating this dish for breakfast.

PUMPKIN + PECAN APPLE CRISP

What you’ll need . . . 

• 10 small to medium apples, peeled + cored 
• Juice from one fresh lemon
• 1/2 cup pumpkin puree
• 1/4 cup coconut palm sugar*
• 1 (heaping) tablespoon maple syrup or honey
• 1 teaspoon (or more) ground cinnamon
• 1 tablespoon flour
• 1 tablespoon arrowroot powder (or cornstarch)
• 1-1/2 cups old fashioned rolled oats (uncooked)
• 1/4 cup coconut palm sugar*
• 1/4 cup flour (or more, depending)
• 1/2 cup pecans (pulsed into a meal in your food processor)
• 1/2 to 1 teaspoon ground cinnamon
• 1/2 cup Earth Balance (or butter, substitute, etc.)

* I used Better Body’s Coconut Palm Sugar, but you can substitute in brown or granulated sugar.

Method . . . 

1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9 x 13 in baking pan (I used glass) and set aside.
2. Once you peel, core, and chop your apples, toss them with the lemon juice, pumpkin puree, coconut sugar, cinnamon, flour, and arrowroot powder in a bowl. Pour this mixture into your prepared pan.
3. Using the same bowl (with all the pumpkin-y leftovers from the apple mixture), toss together the rolled oats, coconut sugar, flour, pecans, cinnamon, and then work the Earth Balance into the mixture with your fingers until it’s crumbly. You may want to add more flour if the mixture is too wet. I added a few more tablespoons until it was still crumbly, but not greasy.
4. Distribute the topping over the apples, and bake for 45 minutes to an hour. You want the top to be golden brown and the apples to be cooked through.

Enjoy!

RELATED RECIPES

Basil Apple Crisp

Apple + Pumpkin Spice Stew
Apple Oat Bars
5-Minute “Baked” Apples
Morning Glory Muffins
15-Minute Applesauce
Spiced Applesauce Biscuits
Applesauce Coffee Cake

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Baked Veggie Spaghetti Squash

Here’s a quick-cooking vegan dinner worth making this week! My family cooking goal for this year is to lighten up on the dairy and breads. Full disclosure: We tend to not feel as full without these ingredients, so I’m thinking in terms of bulk and protein and all-the-veggies to fill our tummies. It’s a slow process, but it’s definitely something I feel strongly about.

But Pizza Thursday will remain on the calendar until the end of time. Sunday night? This guy provided more than enough sustenance as a main course. We served it with some kale chips on the side and some Greek yogurt for dipping!

BAKED VEGGIE SPAGHETTI SQUASH

What you’ll need . . . 

• 1 medium-large spaghetti squash
• 1/2 cup salsa (or pasta sauce) of choice
• 1 large bell pepper, chopped
• 1 can black beans, drained + rinsed
• (corn, olives, etc. add-ins)
• 2 tablespoons nutritional yeast
• 1 teaspoon smoked paprika
• salt + pepper
• Cheese -- optional

Method . . . 

1. Preheat oven to 375 degrees F. Slice squash in half and scoop out the seeds. Place cuts down on a baking sheet lined with parchment and bake for 45 minutes.
2. Remove squash from oven and let cool slightly before using a fork to scoop out the flesh (that resembles spaghetti, hence the name).
3. In a large stock pot, heat a couple tablespoons of olive oil over medium-high heat, then toss in the chopped pepper (and whatever add-ins you’re using) and cook for a few minutes. Add the salsa, nutritional yeast, paprika (and other spices, like cumin and chili powder), salt, and pepper. 
4. Seriously -- go crazy adding in whatever else you think would work in this dish. It’s totally adaptable in that way.
5. Stir well, then toss in the squash “spaghetti” and continue mixing until fully incorporated.
6. Stuff squash shells and serve immediately. You can also top with a little shredded cheese and broil until browned and bubbly.

// Alternatively, you can place the stuffed squash in your refrigerator up to a day in advance and re-heat for later consumption. That’s what I did. We also topped ours with a heaping helping of hot sauce (after Ada had carved out her portion).

Enjoy! And don’t miss this morning’s post: My 2015 Goals.

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One-Bowl Juice Pulp Bread // Muffins Recipe

As with any new toy, the juicer has certainly consumed my attention this past week. And I'm already learning so much about certain fruits and veggies. Likes and dislikes. Opportunities to save and interesting flavor combinations. So far, I really like apples, romaine lettuce, carrots, and lemons + limes. They are all tasty, easy to clean, and yield a lot of juice.

The kale in this photo, on the other hand, probably gave up 2 drops of juice total . . . and mostly just ran through the machine into the pulp drawer. I don't think, necessarily, all kale in general is like this -- but ours was particularly dry.

Live an learn.

But I figured this folly was an opportunity to experiment with using pulp in fun ways. So, I made bread! And, then again today, I made this same bread recipe -- doubled it -- and baked muffins. The pulp gives baked goods flavor, any residual nutrients, and lots of fiber. This mix includes beets, carrots, oranges, limes, and celery.

(PS: Don't have juice pulp? Sub in shredded carrots, apples, or other fruits/veggies 1:1 ratio!)

(Also: I promise not all recipes going forward will involve juicing. But some will. I'm hooked!)


JUICE PULP BREAD/MUFFINS
(makes 2 loaves or 24 muffins -- use any pulp)

What you'll need . . .

• 3 cups white-whole wheat flour
• 1/4 cup flax meal
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• Heaping teaspoon ground cinnamon (or other spice)
• 2 cups (fluffed, not packed) fruit/veggie pulp 
• 1/2 cup olive or canola oil
• 1/2 to 3/4 cup unsweetened almond milk (or other milk, even water)
• 1/2 to 3/4 cup maple syrup (depending on sweetness desired)
• 1 teaspoon vanilla extract 
  

Method . . . 

1. Preheat your oven to 350 degrees F. If you've baking bread, lightly grease your bread pans; muffins grease muffin tins.
2. In a large bowl, combine the flour, flax meal, salt, baking powder, and cinnamon together. Then mix in the pulp and follow with the oil, almond milk, and maple syrup. 
3. Mix until just combined. Batter should be like normal quick bread or muffin batter, so if it is too thick, add more liquid -- milk.
4. Then divide into half for bread or portion out into individual muffin tins. 
5. Bake for 40 to 45 minutes for bread or 20 to 25 minutes for standard muffins.
6. Repeat with rest of batter -- bread is done when set in middle and lightly golden brown. 
7. Let cool before serving or storing in your refrigerator (or freezing!).

We made our bath of muffins this morning, and I'm happy to report that we have a great centerpiece for our breakfasts this week. Ada loves this bread. It's sweet without being overly so. The pulp really just injects it with flavor. Oh, and it goes great with . . . juice. So, more pulp.

What to do next?

Have you tried/made pulp bread, crackers, or other baked goods?


And don't miss our 90 healthiest recipes of 2013! Lots of delicious, wholesome foods for breakfast, lunch, dinner, and beyond. Includes both vegan and vegetarian recipes to please the entire family -- even toddlers!




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Baked Veggie Pockets

Making this vegan spanakopita recipe transformed how I view my own at-home cooking. Kicked my butt, in a way. I have much longer post about that whole situation in the queue for tomorrow. It's a continuation on my why food blogging is weird series.

First, the deliciousness!

I'm not going to pretend it turned out like traditional spanakopita. Foremost, my spotlight veggie was kale, baby kale, specifically, and not spinach. Halfway through the recipe, I decided I had changed so much, it had transformed into something else entirely.

The turning point? I tried making phyllo dough and failed pretty miserably.

It doesn't look half bad, though.


BAKED VEGGIE POCKETS 
an attempt at creating a healthier grab-and-go lunch
based off this fantastic + legit vegan spanakopita recipe

What you'll need . . . 

•  1-1/2 cup flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons olive oil
• 1/3 cup water
• 1/4 cup olive oil (for brushing)
• A large tub of baby kale or spinach*
• 1 can of black or white beans, drained + rinsed 
• 1 small onion, chopped
• 1/4 cup almond meal
• squeeze lemon juice
• 1 tablespoon nutritional yeast
• seasonings, for which I used 
• smoked paprika
• thyme
• salt + pepper

* I don't remember exactly the measurement, but it's one of those large plastic tubs of greens. It cooked down to about 3/4 cup of kale when all was said and done. Feel free to sub in other greens as well.

Method . . .

1. Follow the instructions in the original recipe for how to mix together the dough. Then refrigerate it for about 2 hours and made the veggie mixture.
2. Boil 1 cup of water with baby kale and let cook -- covered -- until it wilts. Then let that cook until cool enough handle to squeeze out the excess moisture, chop up a bit, and place in a large bowl.
3. Saute an onion in some olive oil and then add to the bowl as well as the beans, nutritional yeast, almond meal, and other seasonings. Give mixture a good tossing to ensure it is all coated.
4. Preheat your oven to 350 degrees F + roll out the dough, again, just like in the instructions. 
5. Then I deviated to turn these into pockets versus a pie. Lay two pieces of the dough atop one another, brushing a layer of olive oil in between, and then cut into diamonds or rectangles, however you choose to look at it. (Around 5 inches long by 3-4 inches wide.) 
6. Fill half of each with a heaping tablespoon of the veggie mixture, fold over and use the tines of a fork to press and seal. 
7. Continue this process with the remaining ingredients, placing each unbaked veggie pocket onto a rimmed baking sheet. Poke holes with tines of fork into each to let steam escape. Brush each with a bit of olive oil.
8. Bake for between 20-30 minutes, until golden brown. Let cool before serving.

And after all that, I I snapped one good finished photo and then accidentally deleted it when I was taking photos of Ada. You'll just have to trust that what's inside stays nice and green and the outside gets crisp and delicious.

Trust me? Still, it's a far cry from spanakopita. So stay tuned for tomorrow's food blogger rant #2.

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In My Oven . . .

I assure you -- 110% -- I'm not pregnant. And yet . . . more fries. I just crave . . . oven-baked fries -- usually sweet potato, but last night we made some amazing ones with Russet potatoes.

I want them.
All the time.
Right now, even.

And you've not HAD fries until you've tried Ashley's (Edible Perspective, not speaking in the third person here) beer-soaked variety. I made them this weekend with sweet potatoes.

By far, they win for flavor . . . 


Ashley says to soak them for 15 minutes. I did that . . . plus like three hours. Oops! I started them while I was doing a million other things and didn't read that far ahead in the recipe. But they still turned out great. Seasoned with some rosemary + salt, too.

FUN FRIES TO TRY:

Adrianna's Cornmeal Crusted Eggplant Fries
Rebecca's Baked Chickpea Fries
Angela's Nut Butter Parsnip Fries
Kristianne's Baked Asparagus Fries
Lauren's Raw Avocado Fries
Julia's Baked Kohlrabi Fries
Megan's Shortbread Fries w/ Strawberry Jam
Gourmet's Herbed Polenta Fries
Our Dessert Parsnip Fries
Hayley's Tofu Fries

What's your current food obsession? Or what's your favorite fries recipe?

Tomorrow I'll be back with stuff about grocery budget as promised in my last post. I am so happy to have gotten most of the cooking done for the week. I used to be a pro at doing it all ahead of time, but it's becoming necessity. Off to bake another loaf of sourdough!

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(Baked) Sweet Potato Fries

For the past four nights, we've eaten Spook Fork Bacon's Spicy Black Bean Burgers slathered with Vegenaise, avocado, and lots of mustard. "Beefy" vegan burgers between two impossibly thick slices of sourdough toast.

And what's a.l.w.a.y.s on the side?

These guys . . .

So much for variety in my diet, right?

There's not much difference between these sweet potato fries and roasted sweet potato cubes. It's all in how you slice them. The thinner, the crispier they get while baking. We're partial to spicy fries anything, so I tossed on a teaspoon of different spices I found lurking around the cabinets. The usual suspects, as you'll see below.

(BAKED) SWEET POTATO FRIES
Serves between 2 and 4, depending on the size of your sweet potatoes

What you'll need . . . 

• 2 large sweet potatoes 
• 1 to 2 tablespoons olive oil 
• Salt + pepper to taste
• Optional: curry powder, turmeric, paprika

Method . . .

1. Preheat oven to 450 degrees F. (Hot, yes -- but unlike with roasting, you want to SHOCK them to crisp as much as possible.) Find a rimmed baking sheet. Doesn't have to be rimmed, but makes things easier.
2. Cut sweet potatoes in half and then each half in half. Then cut into fry shapes, as shown above. You don't want them too thin or too thick, if that is helpful at all.
3. Place chopped sweet potatoes onto the baking sheet and then drizzle with oil -- just enough to coat them. 
4. Sprinkle on your salt, pepper, and other spices. I didn't measure how much I used, but it was a good 1/2 teaspoon of each.
5. Bake for 10 minutes, then flip over/stir around. Bake another 10 minutes -- again, stir + turn over. Then bake another 5 to 10 until you've reached your desired brown. We like ours rather dark.
6. Serve with ketchup or mustard or a sauce of your own creation.

// Random Tip:

Like I said, we've made these a lot recently. Some times, I refrigerate uncooked fries (just the chopped sweet potatoes) for the next day. I find when I bake them right out of the refrigerator, they get slightly crisper. It may very well be my imagination.

// Also:

I feel like tossing in some whole wheat breadcrumbs might add to the crunch in an out-of-this-world sort of way. I am planning on trying that soon.

And I'm sure this method would work well with other types of potatoes, too!


Check out the inexpensive + festive Valentine's Day DIY --||--> STAMPED ARROW T-SHIRT <-- b="">today on Writing Chapter Three. I'm off to make one for myself . . . and then I'm going running outside . . . where it "feels like" 4 degrees F. 

Do I win a prize? Probably not. But the shower after will feel amazing.

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Polenta Pizza

Before I get to the recipe, I forget if I told you what Stephen got me for our anniversary. Actually, I think I mentioned it on Writing Chapter Three. Or maybe here. Sigh -- I don't remember.

Either way: I am obsessed with our Sodastream Fizz machine.

Most people like it for the at-home soda-making. I just like the water. Lots and lots of sparkling water. I was buying bottles of the stuff almost daily. So, this has helped kick that habit. I wonder how long it will take us to break even.

Feast your eyes on that bubbly goodness!

This incredible -- seriously, it's THAT good -- polenta pizza recipe came about because I have had bad case of bread-fatigue. I don't know how it happened because I usually eat A LOT of bread. But yesterday when Stephen suggested making another huge sandwich, I just couldn't do it.

So, we made this instead.


POLENTA PIZZA WITH ROASTED VEGGIES

What you'll need for the crust . . .

• 4 cups water 
• 1/2 cup coarse cornmeal 
• 1/2 cup bulghur wheat*
• 1/2 cup grated parmesan cheese
• salt and pepper to taste

 *Note: Alternatively, you could use another 1/2 cup cornmeal in place of the bulghur wheat. We just didn't have any in the pantry.


Method . . . 

1.  Preheat oven to 400 degrees F. Generously oil a glass 9" x 13" baking sheet. Set aside.
2. Boil the water on the stove. Add in the cornmeal and bulghur wheat. Cook for 8 to 10 minutes, stirring almost constantly until most water is absorbed.
3. Then take off heat and stir in the Parmesan cheese and add the salt and pepper.
4. Let sit for a few minutes to thicken, then pour into your prepared baking dish. Spread evenly.
5. Spritz with a little more olive oil and sprinkle with salt and pepper. Bake for 10 minutes.

Notes on making the pizza:

• Keep oven on 400 degrees F. Once you've pre-baked your crust, you can add your toppings as you normally would.
• You can top the pizza with plain sauce and mozzarella cheese. 
• We opted for pre-roasted veggies -- purple onion, chocolate peppers, yellow squash, and garlic -- and shredded cheddar cheese. Instead of sauce, we spread some chopped basil. 
• Whatever you do, bake for another 20 minutes and crank up to broil for a couple minutes so everything gets browned and bubbly.
• Let cool for a few minutes. Eat right away, though I most enjoyed mine the next morning for breakfast!

Today on Writing Chapter Three, we're sharing some of our favorite links discovered via Pinterest. I spend way too much time on there these days!

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5-Minute "Baked" Apples

This recipe is as fresh as you can get. I ate this very apple (pictured above in all its delicious, honey crisp glory) for breakfast this morning . . . promptly took some juicy photos . . . and typed up the recipe -- all before heading to work today! Oh, how I love my readers :)

So, while we're on the topic of useless kitchen appliances and gadgets, I'd like to bring up one that IS so totally worth the splurge. I'm talking about microwaves, folks! They're awesome. And I know many will disagree. However, I was craving apple crisp for breakfast, and with only 1 hour till work, I wouldn't have had time to wait for my oven to kick itself into gear.

. . . enter the MICROWAVE. A quick chop, core, and mix . . . and five minutes later I was feasting on a "baked" apple with oatmeal-maple topping! It doesn't get any better than this.




What you'll need . . .

• 1 beautiful apple (I highly recommend the honey crisp variety)
• 1-1/2 teaspoon Earth Balance (or butter)
• 1 tablespoon maple syrup
• 2 tablespoons quick oats
• 1 tablespoon flax meal
• Cinnamon to taste
• Crushed walnuts (for topping)

Method . . .

1. Split apple in half and take out the core.
2. Put in a deep glass (or other microwave safe) dish and cover with plastic wrap or lid. I used a Pyrex square brownie dish.
3. Microwave on high for 2 minutes.
4. Mix together the Earth Balance, maple syrup, quick oats, flax meal, and cinnamon until totally combined. I just used a fork to mix.
5. Take apples out of microwave and top with your topping.
6. Return to microwave for another 2 minutes on high (again, covered to seal in the juices).
7. Let cool for a minute. Top with crushed walnuts.
8. And enjoy!

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