Hello, friends! After a long, unintentional hiatus, I’m back in action. In the time I’ve been away, I’ve been keeping busy with work, losing sleep, driving back and forth between states, moving back to Boston, and doing some animal rights advocacy. I recently had an article of mine published in Vegan:UK’s online magazine, “The Abolitionist.” Check it out!
I’ve also been coming up with recipes for the fifth annual VeganMoFo and as a result, for the entire month of October, I’ll be keeping to a theme (as best as I can). The theme is “Autumn in New England.” Basically, what this means is that if you like comfort food, pumpkins, squash, apples, and food that pleases just about anybody — you’ve come to the right place. The folks over at The Vegan Month of Food require that a blogger post at least 20 entries for the entire month of October in order to remain on the blogroll. So, as you can imagine, this means I have at least 20 ideas for recipes for the month of October. So, roll up your sleeves, get your flax-egg whipping arm ready, get in the kitchen and start feeding the masses! Here we go!
Ok, so here’s the first MoFo recipe. It’s a little funny that I should start with this given my widely known distaste for apples. The only way I can eat an apple is 1) baked and loaded with sugar or 2) there is no 2. That being said, please don’t judge my apple cooking/baking skills on the fact that I don’t like apples. I know how to make them taste good because I work hard to make their flavor acceptable to me.
Here’s a very easy, very satisfying recipe that I love, fully centered around apples and my favorite kind of cookie. Nothing says “Autumn in New England” more than apple picking, warm oatmeal, and maple syrup. I especially love these because the oatmeal takes on a crunchy cookie-like texture at the top, but as soon as you cut into the soft, warm apple, it’s like eating a gooey, chewy oatmeal cookie. These are sure to please any age at any level of apple enthusiasm. Serve them for breakfast, brunch, or with a side of vegan vanilla ice cream for dessert!
Note: You can use any type of apple you want. I chose Cortland apples because they’re good for baking and not too sweet or too tart. Roma apples would be good in this recipe, as well as Granny Smiths, if you want something a little more tart.
2 equal-size Cortland apples
1/4 cup rolled oats
1 tbsp organic/vegan brown sugar
1 and 1/2 tsp unbleached all purpose flour
1/4 tsp baking powder
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
a pinch of ground ginger
a pinch of salt
1 tbsp pure maple syrup
2 tbsp Earth Balance butter, chopped into small chunks (you can substitute with canola oil)
2 tbsp chopped pecans
1/2 cup water
Preheat the oven to 375 F.
Wash the apples. With a pairing knife cut out the stem. You want to cut out a large enough hole so that you leave only about 1/2 an inch of space of apple around the hole. Remove the core, leaving about 1/2 inch of space down to the bottom of the apple — don’t cut out the bottom! Remove the apple pieces, core, and seeds with a spoon. You should have a nice “bowl” for the filling now.
In a small bowl, combine the oats, sugar, flour, baking powder, cinnamon, nutmeg, ginger, salt, and maple syrup. Then add in the butter and work it into the mix with your fingers. Incorporate the pecans.
Fill each apple, equally, with the oat mixture making sure to push down and stuff as much as you can in there.
Pour the water into an oven safe baking dish. I used a glass 9 in. x 5 in. bread pan. Place the apples in the pan and bake, uncovered, for 30 minutes. Remove from oven and let cool for 5 minutes before serving. Enjoy!