Tag: vegan

Curried Applesauce

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Classic applesauce gets a twist with the addition of Indian spice. Serve as a condiment, eat as a snack, or use as a topping on coconut milk ice cream for a unique dessert.

Curried Applesauce

Curried Applesauce

10 medium-sized tart apples, such as McIntosh, cut into chunks
1 1/2 cups (360mL) apple cider
1 1/4 teaspoons (7mL) ground cardamom
3/4 teaspoon (4mL) ground ginger
3/4 teaspoon (4mL) garam masala
1/2 teaspoon (3mL) ground coriander
A few pinches fine sea or Himalayan salt

Put the apples, apple cider, cardamom, ginger, garam malsala, coriander, and salt in a large saucepan. Bring to bubbling on medium heat, then cook until the apples begin to soften, about 12 minutes.

Use an immersion blender to purée until smooth, or let cool slightly and transfer to a blender or a food processor to process or blend until smooth.

Adjust seasonings to taste. Serve warm, at room temperature, or cold. Flavors will meld as it sits.

Maple Mustard Fingerlings

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Side dish, snack, or appetizer, tender potatoes highlight the sweet-tang of maple mustard. For something a little extra, serve with additional Maple Mustard for dipping. If you can’t get your hands on the stuff, just mix together a stone-ground mustard with amber or dark maple syrup for the same effect. For this dish, I was writing an article featuring White Meadows Farm and their Maple Mustard.


maple-mustard roasted fingerlings

Maple Mustard Roasted Fingerlings

1 1/2 pounds (680g) yellow fingerling potatoes, sliced in half
2 tablespoons (30mL) extra-virgin olive oil
2 tablespoons (30mL) White Meadows maple mustard
Fine sea or Himalayan salt
Freshly ground black pepper
Fresh parsley, for garnish

Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil. Put the potatoes, olive oil, and maple mustard in a bowl. Mix until the potatoes are well-coated. Spread the potatoes in a single layer on the baking sheet. Sprinkle with salt and pepper. Bake for 40 to 50 minutes, until the potatoes are tender and roasted. Add salt and pepper to taste. Garnish with parsley before serving.

 

Maple Pecan Squares

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These squares have been made a few times over the years, but each time I slightly veer from my recipe in using whatever I had in the kitchen. Sometimes I change up the amount of sugar (they’re a sweet one). I’ve used both Earth Balance Soy-Free Buttery Spread and Earth Balance Coconut Spread (though I prefer the former), and I’ve used walnuts instead. Regardless of what you do, try to get your hands on dark maple syrup — the taste difference substantial.

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Maple Pecan Squares

Bottom Layer
1/2 cup sorghum flour
1/4 cup quinoa flour
1/4 cup tapioca flour
1/4 cup unrefined cane sugar (I like Sucanat)
3/4 teaspoon xanthan gum
1/8 teaspoon fine sea or Himalayan salt
6 tablespoons nondairy buttery spread, such as Earth Balance (or EB Coconut Spread)

Top Layer
2 tablespoons nondairy buttery spread
1/4 cup pure maple syrup (recommend: amber or dark)
1/4 cup unrefined cane sugar
1 tablespoon nondairy milk (I like So Delicious unsweetened coconut milk beverage)
1 cup pecans, chopped
1 teaspoon vanilla extract
1/8 teaspoon fine sea salt

Position an oven rack to the middle of the oven. Line an 9-inch square baking pan with parchment paper, letting the ends hang over the edges for easy removal. Preheat the oven to 350 degrees F.

To make the bottom layer, put the sorghum flour, quinoa flour, tapioca flour, sugar, salt, and xanthan gum in a medium bowl. Cut in the nondairy buttery spread using a pastry cutter or two knives, until the mixture sticks together when you squeeze it in your hand. Press the mixture into the prepared pan in an even layer. Bake on the middle rack for 20 minutes. Let cool slightly while preparing the topping.

To make the topping, put the nondairy buttery spread in a small saucepan over medium heat. Cook until melted, then add the maple syrup, sugar, and nondairy milk. Once it starts to bubble, let it cook for 1 minute. Remove from heat. Stir in the pecans, vanilla extract, and salt. Pour the mixture over the crust. Return to the oven and bake for about 18 minutes, until the topping is bubbling and thick. Let cool completely before removing from the pan. Cut into squares. These freeze very well.