Tag Archives: Apple cider

Apple Cider Poached Pears with Maple Pecan Raisin Topping and Tart Apple Cider Glaze

13 Jan

Apple Cider Poached Pears

Friends and fellow vegans!

Quite a chunk of time has lapsed since my last update and it’s been even longer since I’ve posted regularly. So much has changed in my life, but I’m finally all moved into my new place and I have my own kitchen again! Finally no more clutter, no more waiting for room to breathe, to create, or to explore food! Still, with this new move and this new job, I often find myself too exhausted to even think about blogging. When you think about it, working on a recipe, testing it out several times (if it’s not great at once, which sometimes it’s not), photographing it, sharing a story and typing it up, posting it, and promoting it is a lot of work. It’s almost like a second job, if you aren’t careless about it.

It’s been really great taking a break from the blog, despite it being forced at first and later, a choice. Yet, I’ve decided to gradually return to this world because cooking, baking, and sharing the abundant deliciousness of vegan food is an important part of  activism and as such, it’s important to me. Many of you keep asking for more recipes, which is flattering and empowering! Thank you! So, you’ll be seeing a bit more posts on here in the next few months. I’m going to try for anywhere from 2 to 3 a month depending on my schedule.

A lot of my eating habits lately have taken the focus off of baking and into more simple foods that focus on a raw ingredient. I’ve been actively trying to cut down, not on sugar, but on cakey-foods. It won’t last long, I’m sure. But for now, here’s a recipe that happened when I had a ripe pear that I didn’t just want to eat raw. Despite how simple and easy this recipe is, it’s quite impressive once served and it’s sure to make people think you’re some sort of healthy dessert genius. Let them be fooled! This dish is so naturally and perfectly sweet that it won’t give you a toothache from crazy amounts of added sugar. Served warm, it is wonderful and the pears cut so smoothly. The topping adds just the right amount of texture and crunch to the dish and if you happen to have pecan topping leftovers (it’s nearly impossible to stop yourself from eating it all at once), then you can refrigerate them and snack on them later or put them in your oatmeal the next day!

I hope you enjoy this treat as much as I did! Bon appetit and happy new year!

Apple Cider Poached Pears
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Quinoa Stuffed Acorn Squash

18 Oct


I’m still here, still alive, still in MoFo mode. But, it’s been a tremendously busy few weeks. Moving and working full time and MoFo-ing? What was I thinking?! I think I’m still in this. I think I can, I think I can! Anyhow, I finally finished packing and after a 13 hour move out of state, I’m finally settled in and in my new kitchen. So of course after all the cleaning and organizing and attempts to find the perfect lighting for photographing food, I put myself to work on one of my favorite recipes.

My roommate’s boyfriend who works on a farm, graciously bestowed us with a bounty of winter squash. Among them, my favorite — the acorn squash. If you haven’t noticed already, I really like stuffing food into more food (stuffed peppers, stuffed pasta, stuffed apples, stuffed summer squash).  Maybe someday I’ll invent a vegan version of TurDuckEn. So of course, seeing the squash, I felt the need to stuff it. It just had to happen.

This is a recipe I first tried out last year at thanksgiving time and really enjoyed. It went over really well with my family too. It’s very easy to make, has a lot of fall flavor to it, and is very comforting. You can adjust the spices as you wish. If you want it to be more spicy, add more chili powder; more cinnamon-y, add more cinnamon. There’s really no way to make this “the wrong way.” Also, I like to play around with other ingredients. Sometimes I use raisins or dried apricots, this time, I used dates and cranberries. Usually, I like to make this with red quinoa because it looks really beautiful against the orange squash, but I had only white quinoa on hand and that worked well too. If you’re all about presentation come vegan harvest (thanksgiving), then I’d definitely go with the red!

‘Til tomorrow! Continue reading

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