Loaf
1/2 cup olive oil
1/4 cup applesauce
2 cups of apples, shredded (I used granny smith, but you could just choose your fave)
1 cup brown sugar
1/2 tsp vanilla
1.5 cups flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup walnuts, chopped.
Strusel
3/4 cup brown sugar
2 tbsp flour
2 tbsp olive oil
1/2 cup walnuts, chopped.
Mix all wet ingredients together in a mixer. In a separate bowl mix dry ingredients (except walnuts). Slowly combine wet and dry mixtures, stirring well after each addition. Once fully mixed add walnuts and mix well.
Pour mixture into a well greased loaf pan.
Combine all Strusel ingredients. Toss together with a fork until crumbly. Spread this mixture over the top of the loaf.
Well, it’s only vegan by accident, but I have a beautiful stuffed squash recipe that’s vegan-friendly and very easy.
Take some acorn squash (half a squash for each diner, or a whole one if they’re really hungry). Cut in half, scoop out the insides. Put them in the microwave, cut side down, for 12 minutes. Turn them over (might want to cover them) and cook for another 2 minutes or until fork tender.
Meanwhile, bring out some cooked black beans (I cook them in big batches in the slow cooker and freeze, but you can use canned, whatever). You’ll want enough to fill each squash half. Heat them up in a sauce pan and add some salt and either some salsa or, my choice, some chopped up chipotle peppers in adobo. Sometimes I throw in some corn. When the squash are done, put the one into the other. That’s it.
I add plain yogurt on top, but I guess that isn’t vegan. Not necessary, though. Beautiful presentation, good enough for company, healthy and tasty.
Mix the cake mix and pumpkin, not adding any other ingredients on the box. Bake according to the directions on the box. Note that the cake (or cupcakes) will be more dense than usual. I think it ends up closer to brownies than cake, and prefer not to use any frosting.
Vegan, low fat, low cholesterol, full of vitamins and fiber. Does NOT taste like pumpkin one bit!
You can actually do the cake mix trick by substituting a can of pop for the other additions as well. Choose any vegan cake mix and a can of pop that is the same colour (e.g. dark chocolate = coke, white cake = sprite, etc)
Mix the cake mix with the pop, bake as described and voila! You can add butter icing if you substitute something like EarthBalance spread and soy milk for the usual butter and milk. It looks a bit weird (very shiny) but the taste is pretty well identical to the regular stuff.
I have to admit I haven’t made this recipe yet. I buy the Kashi version in the store.
Mock Kashi Mayan Harvest Bake
1 c. prepared quinoa
1 15 oz. can organic black beans, drained and rinsed
1 sweet potato, peeled and diced
1 plantain, sliced into long planks
4 c. kale, chopped
1/4 c. pepitas (I only had almonds, but Kashi used pepitas)
ancho chili sauce:
1 tbsp. EVOO (extra virgin olive oil)
1 onion, chopped
2 garlic cloves
1 c. tomato puree
2 tbsp. tomato paste
1 tbsp. ancho chili powder
1 tbsp. sugar in the raw
1 tsp. paprika
1/2 tsp. salt
1 tsp. cumin
1/4-1/2 c. vegetable stock
Preheat oven to 400 degrees.
Puree onions and garlic in a blender with stock.
Add tomato puree, tomato paste, onion puree, sugar and spices to a small soup pot.
Heat over medium for 15 minutes, stirring every few minutes.
Scatter sweet potatoes on a baking sheet lined with parchment, roast for 15 minutes.
Heat a large skillet over medium, add chopped kale, a few tbsp. of water and a sprinkle of salt.
Wilt down and toss for 5-10 minutes.
Spread prepared quinoa in a baking dish, top evenly with black beans.
Top with cooked kale and sliced plantains.
Take potatoes out of the oven, scatter around baking dish.
Top entire casserole with sauce.
Bake for 15-20 minutes, or until bubbly.
Sprinkle with pepitas.
Heat oil in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Stir in coriander, cumin and chilli powder. Cook, stirring, for 1 minute. Add sweet potato and carrot. Cook, stirring often, for 5 minutes. Add stock. Cover. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 minutes.
Add chickpeas to soup and simmer, covered, for 10 minutes or until chickpeas are tender.
Blend soup, in batches, until smooth. Return to saucepan over medium-low heat. Season with salt and pepper. Stir in 1 tablespoon lemon juice. Heat, stirring, until hot, but do not boil. Ladle into bowls. (Here the original recipe says to top with croutons, but I never bother) Sprinkle with pepper. Serve.
I’ve also made this red lentil curry a few times (though I add peas to the recipe).
