Cakes, Pies & Tarts · Uncategorized

Looking For Advice

Vegan Apple Crisp 1

If any of you follow us on Twitter, then perhaps you know that half of this Duo is a temporary vegan. That’s right. A temporary vegan. The change is not for philosophical reasons, though there are many important issues there to always keep in mind. And they should all be kept in mind through smart purchases of certain food items. This temporary change began at the top of 2011–a New Year eating adventure that tests any dairy and meat-eating foodie and cook. Of course, eating vegan does not mean that you are limited to only beans, vegetables and quinoa. There are many, many other amazing and varied meals and snacks to eat. The trouble is finding them, especially when you are a newbie. Good thing being adventurous with eating and cooking is a character trait that rules our respective kitchens.

If you haven’t figured it out by now, Amir is not the one going vegan, so don’t expect to hear him lamenting the loss of bresaola, sushi, feta cheese or frozen yogurt. While one of us gets to eat regularly, the other one will have to find new ways to make satisfying food with the same gusto. To that end, you will still see non-vegan recipes popping up around these here parts. The fun part, and maybe something fresh for this site, is that there will be an influx of vegetarian and vegan-friendly recipes that make their way to the front page. The goal with these recipes is not to jump all the way to the other side with overwhelming lists of dairy and meat substitutes. Meals that make use of vibrant colors, hearty ingredients and lots of flavor will be featured. Meals that would be easy for anyone to incorporate into their daily life will be featured. Meals that make you say, ‘Oh wow. That’s vegan?’–yes, things like that.

It has only been two weeks so far, but it’s been an eye-opening journey. As is the case, once you put out the call for help, people start sending in recommendations and assistance. Need a cookbook? You have folks busting down your door with Alicia Silverstone’s The Kind Diet and The Real Food Daily Cookbook. Looking for the best restaurant to try first? You have offers to go to Veggie Grill and, of course, Real Food Daily. Wondering how to make use of tempeh and seitan? Somebody can tell you the difference between them and their respective best uses. So you’re probably wondering what kind of advice one seeks at this time? Well, honestly, there are a number of things on the brain, but you guys are a great food and recipe community, so that’s what you know best. It would be great to hear about a few vegan or easy to adapt vegetarian meals that you may have made lately. the key to making a drastic change with your eating is to maintain a high level of variety, so the more, the better. It is nice to know that you can still enjoy deceivingly good foods, even easy things like apple crisp. You could share it with your non-vegan friends, and they wouldn’t know the difference.

Vegan Apple Crisp 2-The Duo Dishes

Apple Crisp – Serves 6
2 pounds apples, mixed, peeled and sliced into 1/2″ pieces
1/2 tablespoon cornstarch
2 teaspoons cinnamon
1 teaspoon ginger
Juice of 1 lemon
1 tablespoon maple syrup
1/2 tablespoon vanilla bean paste
1/2 cup flour
1/2 cup oats
1/2 cup brown sugar
1/2 teaspoon kosher salt
4 tablespoons vegan butter substitute, melted

1. Toss the apple slices with the maple syrup, vanilla bean paste, cornstarch, cinnamon, ginger and lemon juice. Pour into an 8″ x 8″ baking dish.

2. For the crust, stir the remaining ingredients together until crumbly. Spread evenly over the apples.

3. Slide the baking dish into an oven preheated to 375 degrees. Bake for 40-50 minutes or until the crust is brown.

Click HERE for the printable recipe.

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29 thoughts on “Looking For Advice

  1. hey and sorry for the double post but wouldn’t it be awesome to have a blog where one person in the couple is vegan and the other not, and to showcase meals that can easily go both ways?

  2. I like the looks of your apple crisp and also wanted to mention that my husband is not vegan. Nor vegetarian. And he doesn’t eat “cool” food, he’s a meat-and-potatoes kind of guy so I can rarely veganize what he makes. Anyway, it was fun to read your post and I am going to subscribe : )

  3. Even though I’m a dedicated meat eater, there are a number of awesome vegan things that I LOVE LOVE LOVE to eat. In fact, when I made my Thanksgiving green bean casserole vegan, I decided I liked it better than the version I usually make with heavy cream!

    That said, have you bounced over to the Post Punk Kitchen (http://www.theppk.com)? It’s a great resource for awesome vegan baking and other stuff. Also I JUST discovered Finding Vegan (http://www.findingvegan.com) which is like foodgawker or tastespotting but for vegan food! Everything on there looks so good!

    I would also recommend not doing a lot of “meat substitutions” but rather just stick with real unprocessed foods. When baking, coconut oil, whether it’s unrefined (tastes like coconut) or refined (flavorless) works as a great substitution for butter. Same mouthfeel.

    Finally didn’t Babycakes open up a storefront in downtown LA? Totally yum cupcakes! Mmm… Their cookbook is great.

  4. Hi DD,
    I know you guys are probably looking for ideas of things you can cook yourselves, but you must try out Sunflower Cafe off of Ventura Blvd (I think it is Studio City). They have some great stuff and at the very least, perhaps you’ll be inspired for some new dishes.

    ~Heather
    SurviveTheCity.com

  5. I have always wanted to do something like this but do not have the courage too. However, if I get to eat such delights as this crisp, I don’t think it will be bad at all.

  6. Your apple crisp is a good Vegan recipe that people will enjoy. Good luck on your Vegan journey. I briefly tweeted you that I had for “heck of it” went on a Vegan diet for one week. It’s not easy to eat only whole foods w/no dairy and only plants, vegetables, grains and soy. By the end of the week, I needed a Diet Coke and real cheese!!!!

    Awesome post.
    Velva

  7. Being vegan if a really tough thing. A few of my friends are vegan and have been to some amazing restaurants with them. It’s all about the natural flavors of the food. Keep it simple and don’t over think it. You’ll do great!

  8. Good for you!! i eat vegan from time to time because I also feel better then eating red meat, chicken, butter or dairy. I eat gf because I am a bit sensitive but NOT a coeliac! I also have more energy & no more headaches nor tummy aches!

  9. Here it is midnight and I am dreaming about lunch tomorrow. I should no better than to delve into blogging this time of night. But hey breakfast is not far away and I often have apple crips for breakfast…hmmmmm…..

  10. My first project at Thermomix was a vegetarian book…love many of the recipes. Then I did a raw book as well…not as much love, but certainly some delish options. You will have fun with this. Looking forward to seeing what you come up with!

  11. The one advice about being a vegan, is to be careful of the process food. Such as soy or related products that imitate the taste and flavor of meat. It’s highly processed with high sodium, preservatives and sometimes, chemicals. For example, instead of using a vegan butter, it’s probably naturally healthier to use a good quality olive oil. If going vegan, I recommend appreciating natural vegetable-based proteins. Btw… did you know flax seed oil is a substitute for eggs? I’m sure there’s much to learn about your new temporary diet. Good Luck and I’m looking forward to reading about the results.

  12. Good luck with your adventure! I could never do it, haha. I look forward to learning more through your exploration! Your apple crisp looks great, and I have made some vegan dishes recently that were awesome, so I definitely know it’s possibly to extract lots of flavor from foods without resorting to animal products.

  13. My favorite thing to do with tempeh (and Kit will vouch for how delicious it is!) is to crumble it up into little pieces and then fry it in some earth balance and Bragg’s amino acids (if you haven’t discovered this stuff yet, is is a fantastic protein rich substitute for salt and soy sauce… I spray it onto everything). Fry the little pieces until they are really good and crisp. Take them out of the pan and pat them over with kitchen towel to remove excess grease and then use like bacon bits. I put them in salads, on pizzas and over veggies. They will keep in the fridge for a few days too so you can make a big batch. Trader Joes tempeh is cheap and ideal for this.

  14. and i hope that you saw mark bittmans everything vegetarian. that is a fabulous book.
    you are lucky that you live in cali and are on this vegan quest. i had done macro diet years ago here on cape cod. it was impossible since we have almost no farmers markets or markets for that matter. so being in cali you have a lot of options, lucky you.

  15. This is such a crazy undertaking! I love it. I eat vegan/veg a lot of the time and it definitely makes for some super flavorful, colorful, delicious dishes. Can’t wait to see what you come up with!

  16. That crisp does look wonderful 🙂 I am a vegetarian, since I was 7 but I eat seafood on occasion. My family however are not vegetarians. I do have several dishes that are vegan or adaptable…

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