Archives for vegan

Apple Pie with Cinnamon Swirl Crust

November 23, 2016 by Zucchini Runner in Dessert, Food | Comments Off on Apple Pie with Cinnamon Swirl Crust

For Thanksgiving a few years ago, I offered to do the pies, and cranberry chutney. As part of my duties, I was determined to create an over-the-top, unique apple pie that was also vegan. I wanted to figure out a way to combine apple pie with cinnamon roll cookies.

I know, right!?

Not only did it sound fantastic, I thought it would look really cool too! I pulled it off and it’s so good, I wanted to share it again this holiday season. Sure, this pie crust takes a little more time, but you can make it ahead of time and just bake it the morning of Thanksgiving. Have fun with it!

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Apple Pie Filling for 9″ pie:
1/3 c. organic sugar
1 tsp. cinnamon
~ 10 cups of thinly sliced and peeled apples (pink lady or granny smith work best)
(Depending on size, the amount of apples varies. If they are small 9 apples, if they are large about 5.)

  1. Peel and thinly slice the apples. Toss in sugar and cinnamon and set aside.

Crust Ingredients for 9″ pie:
2 1/2 c. organic, sprouted spelt flour (can also use gluten-free)
pinch of salt (optional)
1 c. Earth Balance buttery sticks, frozen
1/2 c. very cold water
Cinnamon, as much or as little as you want
2-3 TBSP organic white sugar

Preheat oven to 350°F

Making the Dough

  1. Shave the frozen buttery sticks on a cheese grater, into a bowl
  2. Sprinkle the flour (and salt if using) over the grated buttery sticks. Toss with a fork to coat butter, with flour. Smash down with fork to combine.
  3. Add the 1/2 c. COLD water, and using your hands, smash and knead to combine into a buttery dough ball. (The goal is to still have chunks of butter, not to combine it all until mushy.)
  4. Flatten dough ball and coat with flour and place on a floured surface. Roll out dough until it is about 1/4″ thick.
  5. Sprinkle with cinnamon and sugar.
  6. Cut the rolled out dough in half, down the middle, to get the top and bottom crusts.
  7. Roll each half as tight as you can.
  8. Using a sharp knife, cut the cinnamon roll/crust slices about 1/4″ thick for each roll. Keep the two rolls separate to ensure you have enough for both the top and bottom of the pie.

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Forming the Crust Bottom

  1. Starting in the center of a 9″ pie dish, place a single slice of cinnamon swirl dough. Forming a flower pattern almost, place up to 10 more swirls around the center slice, ensuring the edges are close and touching. Gently push down and flatten into dish. Continue adding slices until you cover the whole pie dish.
  2. Make sure there are no holes, or the pie filling will ooze through and cause sticking when you slice and remove after baking. Once the entire bottom and sides of the pie dish are covered, add sugar and cinnamon coated apples.

Forming the Crust Top

  1. For the top crust. Tape a pice of parchment paper to your counter, or hold it down with weights so it doesn’t curl. Lay all the slices in a flat, circular layer, with edges slightly overlapping — similar to the bottom crust.
  2. Again, using your hand flatten the pieces into one another. To really flatten and roll it out, place another piece of parchment paper on top of slices. Using a rolling pin, roll over the slices, until they start to meld together and make the crust large enough to cover the pie. The rolled out slices should be about 1/4″ thick or thinner.
  3. Once it is sized correctly. Use the parchment paper that is taped to the counter to help you lift the rolled slices off the counter and quickly flip onto the apple topping.
  4. Pinch the edges of the top layer together with the edges of the bottom layer.
  5. Cut holes in the top layer to vent for steam.
  6. Bake at 350°F for 40-45 minutes. Be sure to watch the crust closely so it doesn’t get too brown. (NOTE: If you make this ahead of time, cover it with foil before refrigerating. Once you are ready to bake it, let it sit on the counter for about an hour to bake, OR place in the oven while you preheat it. This will allow it to warm up a little before baking.)
  7. Let cool for 30 minutes before serving, if you can. 🙂

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Below is a slideshow, if you prefer visuals with your instructions. It was fun and easy, just takes a little time. 🙂

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Caramel Pumpkin Butter Cups

November 17, 2016 by Zucchini Runner in Dessert, Food | Comments Off on Caramel Pumpkin Butter Cups

These delicious little creations take a little bit of skill, but I know you can do it! They are a healthy alternative to buying candy, which would be loaded with refined white sugar and gross additives. The ingredients are simple and taste AMAZING. I gave one to my dad, a sweet connoisseur and he simply said, “Wow. That’s incredible.” Win! The holidays are right around the corner, so why not create and eat something you know will be BETTER for you in the long run. No refined sugar in these babies.

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This was after freezing overnight. Highly recommended.

Homemade Vegan Chocolate (or you can melt down 24 oz. of your favorite chocolate bars or chips)
1 c. maple syrup
1 c. culinary coconut milk
1/2 c. coconut oil
1 c. raw cacao powder

Almond Butter Filling
3/4-1 c. almond butter

Pumpkin Spiced Caramel Filling
1 1/2 c. pitted dates, soaked in hot water for 10 minutes and drained
1-2 TBSP culinary coconut milk
1 tsp. pumpkin pie spice
1/4 tsp. cinnamon
1 tsp. maca powder (optional)

Yields 24 caramel pumpkin butter cups. No baking required, just freezing!

You will also need:
3 – quart-sized zipper, plastic baggies; 2 – muffin trays; 24 paper muffin liners; scissors; blender

Preparation

  1. Combine the first three ingredients for the vegan chocolate in your blender, and blend on low to combine. With the lid off, add the cocoa powder slowly. Continue to blend until smooth and creamy.
  2. Pour the chocolate into a quart-sized plastic baggie, zip shut and set inside a bowl to help keep it upright. Set aside.
  3. Scoop almond butter into a quart-sized plastic baggie, zip shut and set aside.
  4. For the pumpkin spiced caramel filling: place soaked dates and milk in your blender, and blend on low to start incorporating. Add spices and maca powder (if using). Puree the dates until they are a smooth, creamy paste free of any lumps or skins.
  5. Scoop date/caramel filling in the last remaining quart-sized plastic baggie, zip shut and set aside.

Assembly

  1. Line muffin tins with paper liners.
  2. Carefully cut a small corner off the baggie containing the chocolate (about a 1/4″), on the non-zipper end. You want to create an easy pour spout to fill each of the 24 cups, ~1/4″ full of chocolate. The chocolate will be very runny, so be sure to move quick and tilt the baggie up in the air after each cup is filled, to not waste any.
  3. Next, cut a small corner off the baggie containing the almond butter (see below). Put about 1-2 tsp. of almond butter in the center of each muffin tin.
  4. Place trays in freezer to set up a bit, about 10-20 minutes…

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5. Now, cut a hole in the corner of the baggie filled with the date/caramel filling. Pipe the filling around the almond butter, and fill up the center too.

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6. Use a spoon or your finger (I used my finger, cause it was easier) to flatten the caramel filling, gently into the chocolate and almond base.

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7. Top with remaining chocolate to cover the filling. Use less than you used on the bottom layer. You can tap the trays on the counter to help smooth out the chocolate and release any bubbles.

8. Sprinkle the top with a tiny bit of Real salt. You can also top with chopped almonds or add a goji berry for some added color. Have fun with it!

9. Place in freezer for a minimum of 3 hours to harden before serving; but overnight is best. Serve immediately after removing from freezer, especially if you made your own chocolate! 🙂 These will not work in the Summer months! haha

I cut my paper cups down so they looked a little nicer for the photo. Which I would do if I were bringing these to a party or potluck. But just to eat at home, we will eat them straight from the freezer!

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This was after only 3 hours in the freezer.

I think these would be delicious without the pumpkin pie spice too! For a Christmas version you could add peppermint extract and omit the cinnamon, pumpkin pie spice and maca. I bet that would be amazing!

What do you think you would try; pumpkin pie spice or peppermint? Any other ideas?

Also, in case you missed it on Instagram or Facebook, let me know if you are interested in the below focus group I’m throwing together. Should be fun!

focus_groupI JUST GOT A “CRAZY” IDEA 💡Would anyone be willing to be part of a food comparison focus group? I’m thinking it would be something like: eat a meal out and then eat a version of that same meal at home, that you prepare yourself; then answer questions about each experience. What do you think?! I would use this “super official data” in a blog post. You all know I’m super big on home cooked meals, and I thought this could be a fun way to see what others notice, in addition to what I already know and notice myself. If you want more info, please comment below! 😊👍🏼✨ Thanks!!

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