Tag: fall

Liquid Apple Pie Smoothie

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Bananas all too often make their way as the base of smoothies. Berries are a close second, along with mango. This version uses local apples as its base, then adds apple pie spices which makes breakfast taste like dessert (and you can’t taste the kale).

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Liquid Apple Pie Smoothie

1 medium sweet apple
1 large handful of chopped kale, just the leaves
6 to 10 fresh honey dates (see Notes)
1 heaping tablespoon (15 ml) roasted cashew butter
1/2 cup (120 ml) homemade unsweetened applesauce (see Notes)
1 teaspoon (5 ml) vanilla extract
3/4 teaspoon (3 ml) ground cinnamon
1/4 teaspoon (1 ml) ground ginger
1/4 teaspoon (1 ml) ground nutmeg
1/2 cup to 1 cup (120 ml to 240 ml) unsweetened plain or vanilla nondairy milk

Blend all ingredients together, adding nondairy milk to achieve desired consistency, until smooth. Serve cold.

Notes: You can add honey dates to the desired sweetness that you’d like. If you’re using sweetened applesauce or nondairy milk, you might want to omit them altogether.

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Slow-Baked Thanksgiving Tofu

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Thyme and sage, along with celery and carrot, remind me of the makings of a good Thanksgiving stuffing. Be sure to press out as much liquid from the tofu as possible, which helps it absorb the flavors of the other ingredients. This recipe easily can be doubled and tripled.

Thanksgiving Tofu

Slow-Baked Thanksgiving Tofu

1 (175g/6.1oz) block super-firm tofu
1/2 cup (120mL) celery, diced
1/2 cup (120mL) carrots, peeled and diced
2 shallots, diced
1 to 2 cloves garlic, minced
1/4 cup (60mL) vegetable broth or mushroom broth
2 tablespoons (30mL) extra-virgin olive oil
2 tablespoons (30mL) apple cider vinegar
2 teaspoons (10mL) dried thyme leaves
1 teaspoon (5mL) ground sage
Sea or Himalayan salt
Freshly ground pepper to taste

Cut the tofu cross-wise three times to make three slabs. Wrap in paper towels and put on a cutting board. Put a heavy object (such as a plate with a few canned goods on top) on top of it to press out excess liquid. Let sit about 1/2 hour, changing paper towels when they are soaked through.

Preheat the oven to 425 F. After the tofu is pressed, cut each slab into nine cubes. Put in a small glass baking dish with celery, carrots, shallots, and garlic. Add the broth, olive oil, cider vinegar, thyme, sage, and salt and pepper. Mix well. Cover with aluminum foil and bake for 30 minutes. Remove the foil, stir the mixture, and bake for an additional 30 to 45 minutes until browned and crispy.