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Recipe: vegan apple crumble

Despite the sprinkling of snow this week, it’s still too early to call this season winter. That means there is still time to indulge in your favourite fall desserts. The smell of roasted squash, sweetened fruit, and perhaps a bit of pumpkin spice is too much to resist. I will literally follow that smell to the nearest bakery or coffee shop. There is something addictive about these flavours, and I’m not ready to give them up just yet!

My personal favourite is an apple crisp or an apple crumble. There is a great recipe for a vegan (with gluten-free options) version of this fantastic dessert, provided to Women’s Post by Avra Epstein, founder of Love Wild Live Free. Give it a try and let us know what you think!

Recipe Apple Crumble Pie (gluten-free option)

Yield: 1 pie (9”) or 4 mini pies (4.5”)

Ingredients

Pie Dough:

1 cup + 2 tbsp flour (see notes below on making this gluten-free)

1/3 cup *cold* unrefined coconut oil

1/4 teaspoon Himalayan pink salt

4 tablespoon *ice cold* water

Filling:

4 apples (about 1 + 1/2 lbs), peeled, cored and sliced

1/2 cup coconut sugar (or other vegan sugar)

2 tablespoons flour

1 tablespoon lemon juice

1 teaspoon true cinnamon

1/4 teaspoon Himalayan pink salt

Crumble Topping:

1/2 tsp true cinnamon

1/2 cup rolled oats (not the quick cooking kind)

1/4 cup + 2 tbsp flour

1/4 cup brown sugar or coconut sugar

1/4 cup unrefined coconut oil, softened

The tiniest pinch of pink Himalayan salt

Optional finishing touch:

1 tbsp unsweetened plant-based milk (I used rice milk)

1 tsp turbinado cane sugar

(use organic ingredients)

Instructions

  1. Preheat oven to 400ºF (200ºC).

Prepare the Pie Crust:

  1. Combine flour and salt in a large mixing bowl. Using a pastry cutter (or fork), cut in chunks of cold coconut oil until mixture resembles coarse crumbs.
  2. Add in water 1 tablespoon at a time and gently mix until dough comes together (not to worry if it doesn’t form right away, the dough should come together when it is kneaded).
  3. Use your hands to gently knead/form the dough and gather any loose scraps.
  4. Transfer to a well floured surface and form into a disk shape. If you’re making 4 mini pies, divide dough into 4 and form each portion into a disk shape.
  5. Lightly flour the top of the dough, as well as your rolling pin and roll into a circle about 1/8 inch thick. Add more flour as needed to prevent sticking. Transfer to your pie dish and form crust moving from the middle of the dish, outwards to the rim of the dish. Repeat if making 4 mini pies.

Note: This dough is very forgiving, it may break when you transfer it to the dish, but you can easily press it back together.

Prepare the Filling:

  1. Combine apple filling ingredients in a large bowl – you can use the same bowl that you made the crust in to save time on clean up! Add filling to the pie dish(es), make sure not to include any excess liquid.

Prepare the Crumble Topping:

  1. Combine crumble ingredients in a small bowl. Top the apple mixture in the pie dish(es) with the topping.

Final steps:

  1. Optional: Lightly brush plant-based milk on any exposed pie crust on the rim of the pie dish(es) and sprinkle a small amount of turbaned cane sugar on top.
  2. Place pie dish(es) onto a baking sheet and bake for 25 to 30 minutes or until golden brown. Check after the first 20 minutes and keep an eye on the topping and crust thereafter to make sure that it doesn’t overcook.

Serve warm. Pairs well with a scoop of dairy-free ice cream or coconut whip cream.

A Note on making this Gluten Free

The flour: I have tested out a number of gluten-free flours over the years and I’ve found the best results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (GMO-free). I like to avoid gluten-free flour mixes that contain conventional potato and corn starch. Be wary of non-organic potato and corn as these are are grown with pesticides and are commonly genetically modified.

The oats: Oats are gluten-free by nature, but are sometimes contaminated during processing or even in the field during production. If you are celiac or have a gluten sensitivity, be sure to select oats that have a “gluten-free” label on the packaging.

 

Avra Epstein publishes organic vegan lifestyle living resources on her blog lovewildlivefree.com where she shares everything from nutritious recipes, to health & wellness information, while showcasing the best of Toronto vegan businesses and local food along the way. Her meal-time inspiration, with an emphasis on healing foods, will make you feel good, inside and out! LoveWildLiveFree was recently featured on Blog TO’s list as one of “15 Instagram accounts for Toronto vegans to follow.”

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Recipe: Raw Pumpkin Pie with coconut whipped cream

There can be so many treats to eat around Thanksgiving that some people get overwhelmed by the choices. However, as a vegan, those choices can be limited. Never fear! Women’s Post has you covered. This Thanksgiving, if you are looking for a healthier or vegan recipe try this raw pumpkin pie with delicious coconut whipped cream. Yes, it is as delicious as it sounds!

Ingredients:

Crust
For your crust you can use a variety of options, including nuts, dried fruits and shredded coconut.

3/4 cup almonds ( or nut of your choice)
1/2 cup pitted dates (or raisins work well too)
1/3 cup shredded coconut
1 tsp of water
1/2 tsp sea salt

Filling

  • 2 cups of diced pie pumpkin
  • 1 banana
  • 1/4 cup almond milk
  • 2 tsp coconut oil
  • 3/4 cup pitted dates
  • 2 tsp maple syrup
  • 1 tsp pumpkin spice

Directions:

  1. Add almonds, dates and coconut to a food processor and mix for two minutes or untiled crumbled. Add water and sea salt and blend again (the mixture should solid enough to form into a ball).
  2. Press the crust mixture into a base of a 9’inch pie pan.
  3. Place the crust in the refrigerator.
  4. Using a blender, add the pumpkin, banana, almond milk, maple syrup, coconut oil, dates, and spice. Blend until smooth.
  5. Spoon the pie filling into the crust and refrigerate for at least 4 hours before serving.

Topping: This topping is entirely optional, but coconut cream is a great option for vegan whipped cream.

Refrigerated the can of coconut cream overnight and chill the bowls used for mixing for up to one hour before mixing.

Once the coconut milk is in the bowl you can add some additional sweetener of your choice and whip on high for 7-8 minutes.

Add to pie and serve! Enjoy.

 

Let us know what you think of this raw pumpkin pie recipe and leave a comment below. Happy Thanksgiving !

 

 

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Recipe: Ethiopian chickpea stew

Don’t let the warm weather fool you, the traditional Fall weather will be here soon enough. Often with the change in weather, people start to crave comfort foods — soups, stews and slow cooker recipes are in high demand. Ethiopian chickpea stew is the perfect mixture of everything in one hearty bowl. This stew is originally called Ethiopian chickpea wat.

A wat essentially refers to a stew or curry made by adding different ingredients and vegetables. The mixture of different spices is called berbere and often includes salt, chilli peppers, ginger, paprika etc. So, expect to use different blends and adjust flavours accordingly, especially if you prefer something more spicy.

 

Ingredients:

  • 2 cans chickpeas ( rinsed)
  • 1 large yellow onion
  • 2 cloves of garlic ( chopped)
  • 1 piece of fresh ginger ( chopped)
  • ¼ cup fresh cilantro ( chopped)
  • 3 large red tomatoes ( diced)
  • 1 ½ cups chicken/vegetable broth or water
  • 1 lemon ( juiced)
  • 2 carrots ( chopped)
  • 1 red potato ( diced)
  • 4 tsp olive oil

 

Spices ( Berbere)

  • 1 tsp paprika
  • 1 tsp sea salt
  • ½ tsp all spice
  • 1 tsp black pepper
  • ½ tsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp brown sugar

 

Directions:

  1. Mix dry spices ( berbere) together on one bowl and set aside
  2. Heat the olive oil in a large pot set to medium heat
  3. Add the onion, garlic and ginger and toss in the pan for two minutes or until slightly browned.
  4. Add the lemon juice
  5. Stir in the dry spices, stirring occasionally ,for one to two minutes or until you form a paste.
  6. Add the chickpeas, tomatoes, carrots and potato and pour in the broth or water
  7. Mix well and sprinkle brown sugar.
  8. Reduce the heat to low, cover and let simmer for 25 minutes, checking halfway and adding more water or stock if necessary.
  9. Sprinkle cilantro before serving

 

This stew can be enjoyed by itself, or with rice and flatbread. In Ethiopia, it is often enjoyed with Injera, a sourdough flatbread with a spongy texture.

 

Let us know what you think of this delicious fall comfort food in the comments below.

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“To-die-for” Newfoundland fish chowder

In Toronto, it’s cloudy, rainy, and cold. It’s the type of weather that makes you hide under the blankets and dream of summer. The cure? A warm bowl of fish chowder.

Newfoundlanders are used to this type of weather. In fact, they probably make fun of the rest of the country when we complain about a drizzle or a light snowfall. What’s even more amazing is that the government itself provided the recipe below. They understand that even the most native Newfoundlander craves the warmth of this dish. It’s everything you could want in a single bowl: seafood, cream, and wine. The perfect combination of comfort foods.

Enjoy and stay warm!

Serves 6 – 8

  • 2 oz. butter
  • 1 medium carrot
  • 1 onion, finely diced
  • 1 stick celery, finely diced
  • 12 mussels
  • 12 oysters
  • 8 oz. white fish
  • 8 oz. shrimp
  • 2 tbsp. (30 ml) brandy

SAUCE:

  • 4 oz. butter
  • ½ cup (125 ml) flour
  • 1 tsp. (5 ml) salt
  • 4 cups (1 L) milk
  • ¼ cup (60 ml) tomato puree
  • ½ cup (125 ml) white wine
  • 1 tsp. (5 ml) prepared mustard
  • 9 oz. cream
  • ¼ cup (60 ml) chopped parsley
  • Cayenne pepper to taste
  • Lemon juice to taste

Melt butter in a deep pan. Add vegetables and brown. Chop seafood and add to pan. Add brandy and flambé. Make white sauce by melting the butter in a saucepan on low heat, stirring in the flour and salt and gradually whisking in the milk. Add the tomato puree, wine, mustard and white sauce to the seafood and vegetables. Bring to a boil. Add cream and parsley, garnish with a sprinkle of cayenne. Salt, pepper and lemon juice may be added to taste.

Repost from Tourism New Brunswick:   http://www.tourismnewbrunswick.ca/See/FoodAndDrink/Recipes/To-Die-ForFishChowder.aspx?utm_source=pinterest&utm_medium=owned&utm_campaign=tnb%20social 

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