DDD #150 – Vegan Blueberry Apple Pie with Rosemary

All Photos © Christine Elise McCarthy 2020

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Click the image below to watch the video.

 

Vegan Blueberry Apple Pie with Rosemary

INGREDIENTS

4 cups blueberries (fresh or frozen)

2 apples – sliced very thinly

1 lemon

1 cup sugar

1-2 tsp of fresh rosemary chopped VERY finely (use less for a more subtle flavor)

1 tsp vanilla extract

3 TBS cornstarch

1 package of two pie crusts or the recipe below.

DIRECTIONS

Heat the oven to 375 degrees with a cooking sheet in there on the middle rack.

Core & slice the apples – slice them very thinly – and squeeze the juice of half a lemon on them.

In a sauce pan over medium heat – combine the berries, apple slices, juice from the other half of the lemon, sugar, rosemary, vanilla & cornstarch.  Warm until sugar dissolves & cornstarch is incorporated.  Allow to cool while you prepare the crust.

Divide the dough in two and roll out each half until they are both large enough to line your pie dish.  Layer on crust in the dish & fill with the fruit mix.

Cut the other crust into 1/2- 3/4 inch strips, twist them & coil the strips on top if the pie – starting from the center & working outward until the top is covered.  Put any extra dough in the spots where fruit shows.  (Watch the video if this seems confusing.)

Cover with foil.  Place on the hot cooking sheet & bake at 375 for 20 minutes.  Remove foil & bake another 20-25 minutes or until your crust is golden & the fruit is bubbling.

Cool & serve.

Vegan Buttery Pie Crust

3 1/2 cups flour

1/2 tsp salt

2/3 cup VERY COLD vegan butter

8-10 TBS VERY COLD water

DIRECTIONS

In a large bowl or food processor, mix the flour & salt.  Slice the butter up & work it into the flour.  I did this in my food processor by pulsing it until it was all crumbly. Little chunks of butter in the dough are okay.  Add the water a tablespoon at a time until the dough just comes together.  Don’t add so much that it gets sticky or gooey. Wrap in plastic wrap & chill in the fridge while the pie filling cools.

 

DDD #103 – Vegan Apple Pecan Bread Pudding

 

All Photos © Christine Elise McCarthy 2018

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the link above to watch the video.

Vegan Apple Pecan Bread Pudding

INGREDIENTS

5 packed cups leftover bread – broken up (I used hamburger buns)

1 cup chopped pecans or other nut

1-2 apples – cored & diced

1 heaping tsp cinnamon

3/4 cup sugar

1 TBS vanilla

2 cups non dairy milk

DIRECTIONS

Mix it all together. Treat a casserole pan with cooking spray & put the wet pudding in there & bake at 350 degrees for 45-60 minutes.

Top with powdered sugar or ice cream or whipped topping or salted caramel sauce (recipe for that coming soon!)

 

 

DDD #92 – Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette

All Photos © Christine Elise McCarthy 2018

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

Click the image above to watch the video.

Vegan Shaved Fennel, Green Apple & Arugula Salad with Toasted Walnuts & Lemon Vinaigrette

serves 4

for the vinaigrette

2 lemons

olive oil

Balsamic vinegar (optional)

S&P

for the salad

1 cup walnut pieces

2 fennel bulbs – sliced as thinly as possible

2 large granny smith apples – cored & sliced as thinly as possible

2 or more cups arugula

 

INSTRUCTIONS

Squeeze the two lemons – getting as much juice as possible.  Whatever you get there – add an equal amount (or a tad less) of olive oil.  Season with S&P.  Add a splash of balsamic, if you like.

In a dry pan, toast the walnut pieces until they become aromatic & just begin to brown.  A minute or 2.  Set aside off of heat.

Toss the sliced apples, fennel & arugula & nuts.

Serve with dressing.

 

 

 

DDD # 62 – Vegan Apple & Sage Stuffing

All Photos © Christine Elise McCarthy 2017

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image above to watch the video.

This is super easy & really quite delicious.  I used a spice called Bell’s Seasoning – but I think this might only be available in the Northeast.  If so – just use poultry seasoning.

So – no fanfare today.  So much to do.  To eat.  To drink.  So I will just get on with the recipe.

Vegan Apple Sage Stuffing 

INGREDIENTS

7 cups cubed bread (even gluten-free bread if you like)

1/2 cup diced shallots (or onion)

5 celery stalks – chopped

1 Golden Delicious apple (or any apple) – diced

10-20 sage leaves

olive oil

2 cups non-dairy, unsweetened milk

4 TBS vegan butter

1 tsp Bell Seasoning (or poultry seasoning)

1 tsp dry sage

1 tsp each S&P

2 vegan egg replacements (or other vegan alternative – like – 1/2 cup pureed silken tofu)

DIRECTIONS

Pre-heat the oven to 350 degrees.

Put the cubed bread in a large bowl.

Heat a TBS or two of olive oil in a large pan.  Saute the shallots/onion & celery until soft.  Add the apple & heat through.  Add this to the bread.

Add another TBS of olive oil to the same pan & fry the sage leaves until they begin to brown – turning them a few times.  Drain on a paper towel, crumble them & add to the bread.

Melt the butter in another pan & add the milk.  Warm it & add the spices.  Add this to the bread.  Add the eggs to the bread & stir to combine well.

Grease a casserole dish with butter or cooking spray.  Put the stuffing in there & bake, covered, at 350 for 45 minutes.

Remove the cover & bake another 20 minutes or so – until the top is crusty & golden.

HAPPY THANKSGIVING!!!!!!

Cinnamon-Apple Cheddar Grilled Cheese Sandwich on Irish Raisin Bread with Orange & Fig Jam

 

All Photos © Christine Elise McCarthy 2014

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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So, yeah – it was St. Patrick’s Day – for what felt like a week.  By the actual day – it seemed obscene to mention it.  But it is seldom, if ever, obscene to mention melted, cheesy goodness!!

Here is what I had around – post festivities:

Leftover Irish Raisin bread

Leftover Cinnamon-Apple cheddar cheese

Orange-fig jammy spread

Awesome GMO-free, $7 a pound butter

And a powerful amount of indulgent self-pity.

No photos of the leftover cheese exist except as it sits on the bread in the pan – here:

My self-pity is very hard to photograph, though I assure you it exists.  I won’t get into what prompted it but I will say that this incredible sandwich went a long way in eliminating it.

The cheese sounds odd but you only taste cheddar at first.  Then – you think, “Hey!  Am I tasting cinnamon?”  And, as you swallow to consider that question – a delicate essence of apple haunts you.  Really quite nice.  But any cheddar will do.

I used this yummy orange-fig spread (usually found near the expensive cheeses) but any regular jam would do.

So – here’s whatcha do –

You slice up some bread & cut the cheese thin.  Melt some butter in a frying or grill pan over medium heat & maybe spread some on the bread.  Put a slice of bread & cheese in that bad boy.

Then slap some jammy goodness on the other piece of bread & put it, jam-side down, on the cheesy slice.  Maybe add some butter to the top.  Cover the pan to assure your cheese melts.  In a minute or two – press it together with a spatula & flip it.  Cook each side as long as it takes to get it to the golden-melty place you desire.

If your cheese is stubborn – a minute in a hot oven might fix that.

Slice it up, shove it your face & remember how much tastier it is than that wacky boiled meat people get into this time every year!

Slainte!

Vegetarian/Vegan Apple Sage Stuffing

 

All Photos © Christine Elise McCarthy 2013

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To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

This is super easy & really quite delicious.  I used a spice called Bell’s Seasoning –

but I think this might only be available in the Northeast.  If so – just use poultry seasoning.

So – no fanfare today.  So much to do.  To eat.  To drink.  So I will just get on with the recipe.

Vegetarian/Vegan Apple Sage Stuffing 

INGREDIENTS

7 cups cubed bread (even gluten-free bread if you like)

1/2 cup diced shallots (or onion)

5 celery stalks – chopped

1 Golden Delicious apple (or any apple) – diced

10-20 sage leaves

olive oil

2 cups non-dairy, unsweetened milk

4 TBS vegan butter

1 tsp Bell Seasoning (or poultry seasoning)

1 tsp dry sage

1 tsp each S&P

2 vegan egg replacements (or other vegan alternative – like – 1/2 cup pureed silken tofu)

DIRECTIONS

Pre-heat the oven to 350 degrees.

Put the cubed bread in a large bowl.

Heat a TBS or two of olive oil in a large pan.  Saute the shallots/onion & celery until soft.  Add the apple & heat through.  Add this to the bread.

Add another TBS of olive oil to the same pan & fry the sage leaves until they begin to brown – turning them a few times.  Drain on a paper towel, crumble them & add to the bread.

Melt the butter in another pan & add the milk.  Warm it & add the spices.  Add this to the bread.  Add the eggs to the bread & stir to combine well.

Grease a casserole dish with butter or cooking spray.  Put the stuffing in there & bake, covered, at 350 for 45 minutes.

Remove the cover & bake another 20 minutes or so – until the top is crusty & golden.

HAPPY THANKSGIVING!!!!!!

Brie Pizza Two Ways ~ With Mushrooms, Thyme & Pistachios or with Honey, Apple & Red Onion

All Photos © Christine Elise McCarthy 2013

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These were inventions born of items on hand.  I was uncertain about the use of brie & how rich the resulting pizza might be.  Not a huge fan of honey, I was also concerned that the flavor of the honey pizza would grow old quickly and may be better suited to an appetizer than a dinner recipe.  So – I made a single pizza two ways.  The result was pretty delightful.  The brie was not overpowering – even though I used a cheap brie.  The real secret, I think, to success with the apple-brie pizza is ultra thin slices of both apple & the red onion – as in – papery thin.  With the mushroom pizza – searing the mushrooms & garlic into a nearly caramelized submission before using them on the pizza.  I am not going to give any real measurements in these recipes as the ratio of ingredients is really a matter of taste.  Both of these pizzas were delicious & both would work wonderfully as appetizers.

Pizza with Brie, Mushrooms, Thyme & Pistachios

INGREDIENTS

Pizza dough

Brie – chilled & sliced into thin squares

Mushrooms & garlic – sauteed in olive oil & salt until browned

Fresh thyme – chopped

pistachio nuts

Arugula

Pizza with Brie, Honey, Apple & Red Onion

INGREDIENTS

Pizza Dough

Brie – chilled & sliced into thin squares

crushed red pepper

honey

green apple (or other tart apple) – sliced very thin

red onion – sliced very thin

ASSEMBLY

Roll out the dough.

For the mushroom pizza – simply layer brie then thyme then mushrooms & pistachios.  Bake in an oven pre-heated to 450 for about 10 minutes or until done.  When done – top with fresh arugula leaves.

For the honey-apple pizza – spread a thin layer of honey, sprinkle crushed red pepper & then layer apple & red onions.  Bake in an oven pre-heated to 450 for about 10 minutes or until done.

Brie, pizza, thym