Apple Crisp

Tim's Kindergarten class went apple picking this Friday. the apples were picked fresh from the tree, but by the time they made it home they were looking quite abused, ( like a kindergartener had been carrying them around for 6 hours)  and needed to be used A.S.A.P. It was fine though because Tim was very excited about cooking up a dessert for us with his special apples. He was gracious enough to let his brother help, and together they created this excellent apple crisp.

I LOVE this recipe. It really is the best apple crisp recipe I have ever used. I don't like apple crisp that claims to have met cinnamon once, I want them to be in love. This recipe loves its spice and the crisp is just enough. It is easy, quick and delicious.

Apple Crisp

filling:
10 cups apples, peeled, cored and sliced
3/4 cup sugar
1 Tablespoon corn starch
juice from one lemon
1 teaspoon cinnamon
1teaspoon nutmeg
1/2 teaspoon allspice

crisp topping:
1 1/2 oats
2/3 cups flour
1/2 cup brown sugar
1/2 cup white sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup (1 stick) butter, melted

1. Mix the apples, sugar, & spices together in a medium bowl. Dissolve the corn starch in the lemon juice in a small bowl, then mix it into the apple mixture. Pour apples into a 9X13 pan.

2. Combine all dry topping ingredients in a bowl and mix to incorporate. Then add the butter, mix together until there are pea sized crumbly bits.

3. Sprinkle the topping evenly over the apples. Bake at 350 for 35 minutes.

Veggie Spring Rolls with Peanut Sauce

Rice wrappers are awesome! You can pretty much wrap any combination of veggies or meat in them, dip it in a sauce and call it dinner. These round hard disks of rice noodle are not difficult to work with as long as you have a bit of patience with the roll and yourself. I have found the the age and brand of the wrap make a difference. i bought Blue Dragon wrappers at Shaws this week. They were under $3 for the pack and worked way better than the Red Rose ones that I have bought previously. The tricky thing is that you need to soften the noodle wrapper to the point that you can mold it around the veggies, but not too much or it will break apart all over you. The Blue Dragon wrappers had very little cracks in them and I had great success with them. Other brands that I have purchased have cracked or fallen apart pretty easily.

 Tonight I used marinated tofu and the veggies that were in my fridge, but you can easily  use mango, chicken, scallions, lettuce, shrimp, red peppers, or fresh sprouts.

Veggie Spring Rolls with Peanut Sauce

10 spring roll wrappers
2 carrots
1/2 onion
1/2 head nappa cabbage
10 leaves basil
rice thread noodles
1 tsp sesame seeds
1 tsp sesame oil
salt and pepper
1/2 block tofu
marinade (Teriyaki, Sesame Ginger etc...)

1. Cut the tofu into strips about 1/2 inch square and let sit in marinade for at least and hour.
2. Soak the rice noodles to package directions. Rinse in cold water and toss with sesame seeds, sesame noodles, salt and pepper.
3. Julianne the carrots, and then thinly slice the onion and nappa cabbage.

4. Heat a frying pan over medium-high heat. Add the tofu and brown on all sides.

5.When all ingredients are ready soften your first wrap. Find a wide shallow plate with a lip or bowl. Fill it with very  warm water. Place the wrap in the water for about 10 seconds (varies by the temperature of the water). When you can gently touch the wrap and it wrinkles evenly around your fingertips, remove the wrap and place it on a plate or cutting board. 
6. Place some carrot, onion, cabbage, basil, noodles and tofu on the lower third of the wrap.

7. Roll the wrap up by folding in the sides and then firmly rolling away from you.

8. Serve with Peanut Dipping Sauce

Peanut Dipping Sauce

1/2 cup natural peanut butter
1/4 cup warm water
juice of one lime
1 tbsp soy sauce
1 tbsp brown sugar

1. In a medium bowl whisk together the peanut butter and warm water.
2. When they are completely incorporated and smooth add the other ingredients and stir thoroughly.

Grape Jelly: from real grapes

We have this wicked old grape vine on our back fence, and every year we pick the grapes, eat a few and make some jelly. This year the crop was enormous. We picked over 50 pounds of grapes!! Half of them i have now made into jelly and the other half we are attempting to make into wine. (more on that in 9 weeks if it works out well)

If you have never had fresh grapes off a vine you are really missing out. We have been deceived by the marketing of "grape flavored" Popsicles, fruit snacks and cough syrup. Real grapes are so divinely delicious and fragrant, way more alluring than the chemically engineered masquerader. Try to get your hands on some. Grow your own, steal your neighbor's in the middle of the night or go to a farmer's market in September. However you do it...they are awesome

So now...the jelly. Making jelly is way easier than most people would think. Jelly from fresh grapes takes several steps to get from grapevine to jar, but as long as you mentally prep yourself for a few days of different tasks you will be fine. This recipe starts with the juice, so if you do not have fresh grapes and you want to just go from the bottle it still works great. You can also use pretty much any juice you like and make it into jelly.

Making Grape Jelly

1. Pick your grapes (duh)

2. Wash your grapes. This is important! We have lots of spiders on our grapes, and...well...the birds like to sit in the vine...WASH YOUR GRAPES! Lay them out to dry on towels on a flat surface. (Don't place them in a big pot or bowl they may mold if you have to leave them for a while)

3. Sort and pluck your grapes. You will only need the dark purple grapes. Take them off the stem. Put them in a big pot.

4. Render the juice. Place the pot over medium-high heat and mash your grapes with a potato masher or something else that will squish them. Bring the grape mash to a boil, then reduce heat and simmer for about 30 minutes. The skins should all be burst, the fruit should all be softened and broken down, and the liquid should be purple.

5. Separate the juice from the skins and seeds. Some people use a cheesecloth. They pour all of the mask into the cloth and squeeze it until all the juice is out. It works. I use a wire mesh sieve and push the juice and fruit though with a spoon. The thing I like about this method is that it allows some of the flesh of the fruit into the juice making the jelly a bit thicker, more flavorful and taste like fruit. The jelly is not clear, but I like it that way.

6. Make the Jelly

Fresh Grape Jelly

3 cups juice
1 package pectin
3 1/4 cups sugar

1. Dissolve the pectin in the juice in a heavy pot. Bring juice mixture to a heavy boil. Add the sugar and return to a boil for one minute. (stir constantly)
Remove from heat.

                                                     Meghan looking cute filling jars :)

7. Fill and process your jars. Here is some info on canning sterilization, equipment and methods.

http://www.simplycanning.com/sterilizing-jars.html

Curried Rice Bowl

If you like vegetables and you live in the Boston area you should head up to The Organic Garden in Beverly.
 http://www.organicgardencafe.com/
A few months ago I went and had a FABULOUS curry rice bowl. Theirs have candied cashews and chick pea cakes on top. Mine is a bit easier on the prep :) We made a veggie bar with all the chopped vegetables and the boys got to customize their own bowl. Also, feel free to throw any veggies that you like onto this. Napa cabbage, snow peas, bean sprouts, scallions would all do really well.

Curried Rice Bowl
(serves 4)

1/2 brick firm tofu cubed
1 cup brown rice
1 tbsp veggie oil
1/2 medium onion diced
1 cup frozen peas
Red or yellow curry sauce (I used the Trader Joes sauce)
Assorted chopped fresh veggies:
   We used Julianne carrots, red pepper, radishes, broccoli,  basil, & baby spinach

1. Cut the Tofu and mix with 1 cup of sauce. Place in a covered container and set aside in the fridge.
2. Cook the rice to package directions
3. Cut up all your veggies.
4. When your rice is done, heat the veggie oil in a large wok or frying pan, add the onion and cook until opaque. Add the peas and cook about 1 minute. Pour in the tofu, 1/2 cup more sauce, and 1/4 cup more water. Cook until heated through.
5. Assemble your bowls. Place rice on the bottom, chosen fresh veggies on top and then the curried tofu on top.

Vegan Moussaka

Moussaka requires a few separate steps but it is worth it. This recipe makes at 9X13. It keeps well in the fridge for about a week and reheats easily for lunches. This vegan version has not meat and no dairy but it is rich and delicious and very flavorful.

Vegan Moussaka

Lentil Bolognese:

1 onion diced
2 cloves garlic, diced
1/4 tsp red pepper flakes
2 carrots shredded
2 stalks of celery diced.
1 tbsp oil
3/4 cup red lentils
14 oz crushed tomatoes
1 cup red wine
1 cup veggie stock
salt & pepper
1/2 cup fresh basil
1/4 cup fresh mint

Heat oil over medium heat. Saute the onion, garlic, red pepper flakes until onion is opaque, then add carrots, and celery. Cook for 5 min. Add the lentils, tomatoes, wine and stock. Season with salt and pepper. Bring to a simmer, cover and cook on low for 20 min, or until lentils and veggies are soft. Simmer to boil off any excess water. Stir in basil and mint.

Filling:
Roasted Red peppers
1 eggplant
1 zucchini
 -slice eggplant and zucchini in 1/4 inch slices and arrange on parchment covered baking sheets. Sprinkle the eggplant with salt and let it sit for 10 min. (this reduces the acidity and brings out some of the excess water) Wipe the eggplant with a paper towel, then bake the eggplant and zucchini in the oven at 350 for 20 min.

2 lbs potatoes
 -I had fingerlings, so I roasted them whole for 40 min at 400 degrees and then I mashed them with some almond milk. If you have bigger potatoes I would microwave them for 12 min, (6 min, then turn, then 6 min more) then mash.

Constructing the Moussaka:
Start by ladling about 1 cup of the sauce into the bottom of  a 9X13 pan. Then arrange a layer of eggplant, then red peppers. Follow with 1/2 of the mashed potatoes and 1/2 of the remaining sauce. Top with eggplant, zucchini, remaining potatoes and remaining sauce. Let the dish cool a bit while you make the Beshmelle sauce

Beshmelle Sauce:
3 tbsp vegetable oil
4 tbsp flour
3 cups plain almond milk
1/2 tsp salt
1/2 tsp nutmeg
1/4 tsp garlic powder
1/4 tsp pepper
1.4 cup breadcrumbs (for topping)

Heat the oil, add the flour and whisk to warm for 1 min. Gradually add the milk and whisk, cook over medium heat until thickened. Do not boil.  If the sauce gets too thick add a bit more milk. Season to taste and  pour over the Moussaka. Sprinkle with breadcrumbs.
Bake at 350 for 30 min, or until the top just begins to brown. Let cool for about 10 min then serve.

Vegan Carrot Cake

I got a box of carrots from Fair Foods on Thursday and I have been creating lots of ways to use them, glazed, salads and soups. This was a stretch and I was not sure how it would turn out, but it cooked up great and tasted delicious. Great way to get rid of a load of carrots :)

Vegan Carrot Cake

1 cup sugar
8 oz. Pineapple
2 tbsp vegetable oil
1 1/2 cups shredded carrots
1/2 cups dried cranberries
2 cups whole wheat flour
1 tbsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2   tsp nutmeg
1/2 tsp allspice
1/2 tsp salt

1. Heat oven to 350 degrees. Lightly oil an 8X8 inch baking dish.
2. Pulse pineapple in a food processor until it is finely chopped. (it will look like thick apple sauce)
3. Combine sugar, pineapple and oil. Stir in Carrots and cranberries.
4. Mix together all dry ingredients in a separate bowl. Gradually stir the dry into the wet ingredients until combined.
5. Pour batter into baking pan. Bake for 35 min or until a tester comes out clean in the  middle. Let the cake cool completely then dust with powdered sugar, or try a vegan tofu-cream icing. (I made some icing using Tofu, almond milk and sugar, but I am not set on the proportions well enough yet to post it. Be creative and try it yourself)