Apple Crisp 🍎

When we were Upstate recently, the leaves were shimmering in the afternoon glow, the air was crisp, the view was stunning, our cottage was spacious and also super warm and cozy, and our host surprised us with the most delicious gluten-free and vegan apple crisp. Here’s my version of Meri’s swoon-worthy recipe. 

It was soooo good... 

It was soooo good... 

Ingredients

6 Granny Smith apples, peeled and sliced

4-6 tablespoons apricot jam 

 streusel topping 

6 tablespoons coconut oil or unsalted butter

1 teaspoon cinnamon  

1 tablespoon vanilla extract 

1/2 cup coconut palm crystals 

2/3 cup bob’s red mill paleo baking flour blend

optional: serve with ice cream, vegan ice cream, cashew cream, or whipped cream

make it!  

1. Preheat oven to 400 degrees F

2. In a small bowl combine the ingredients for the streusel topping. Set aside. 

3. In an baking dish, layer the apple slices  and top with apricot jam. Then add the streusel topping.

4. Bake on the center rack for 30 minutes or until the apples are the texture that you like. 

5. Optional: serve with ice cream, vegan ice cream, cashew cream, or whipped cream. 

 

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CAULIFLOWER-QUINOA PLANT-BASED ‘MEATBALLS’ IN COCONUT CURRY SAUCE

I have been on a roll with these cauliflower ‘meatballs.’ This recipe was inspired by May I Have That Recipe and I am all-in. Next up will be little appy size meatballs with a toothpick and a side of Romanesco sauce. Stay tuned!

 

Serves 3-4

CAULIFLOWER-QUINOA ‘MEATBALLS’

2 cups cauliflower rice

1 cup cooked quinoa, room temperature

1/4 to 1/2 cup fresh chopped herbs (cilantro, basil, parsley)

1/2 cup gluten-free or paleo flour

2 eggs, beaten*

2 teaspoons extra virgin olive oil or coconut oil

1/8 teaspoon salt

¼ organic Ceylon ground cinnamon

¼ teaspoon smoked Spanish-style paprika

A  

1 to 2 tablespoons coconut oil or olive oil (to brown the meatless cauliflower balls)

*To make these meatless meatballs vegan, replace each egg for 1 tbsp ground flax seeds + 3 tbsp water.  Mix ground flax and water well and let sit for 5 minutes before adding to mixture.

Recipe adapted from:  May I Have That Recipe: https://mayihavethatrecipe.com/cauliflower-quinoa-meatless-meatballs-coconut-turmeric-sauce/

 

COCONUT CURRY SAUCE

1 package (5 to 6 medium to large) shiitake mushrooms, sliced

1 can (15 oz) garbanzo beans

1 to 2 (15 oz) cans full fat coconut milk

1/2 cup English peas, preferably fresh, though frozen work, too

1” fresh ginger root, grated

Several shakes of curry powder

Optional: 1 cup vegetable broth, water, or an additional cup of coconut milk

Handful of baby greens (spinach, chard, kale)

Chopped fresh cilantro for garnish

Sliced lemon or lime for garnish


MAKE IT

1. Combine all the meatball ingredients (except for the oil to brown the meatballs) in a large bowl. Set aside.

3. Prepare the sauce: In a large skillet, heat 1 teaspoon olive or coconut oil over medium-low heat. Add the ginger and cook over medium heat until fragrant, about 2 minutes. Add one can of coconut milk, shiitakes, garbanzo beans, curry powder, and Aleppo pepper.  Heat over medium-high heat and then lower to a simmer.

4. Prepare the meatballs: form evenly sized balls, and arrange in a single on a parchment-lined baking sheet. For larger meatballs, the yield will be 12 to 15 balls. For smaller meatballs, the yield is 20 to 22.

5. Brown the meatballs, heat the oil in a large non-stick pan over medium-high heat, and working in batches, place the meatballs in a single layer with an inch between each meatball. Cook over medium heat, 2-3 minutes per side, the larger may require 1 to 2 minutes longer.

6. To Serve: Divide the vegetables and sauce amongst the bowls, and top with the ‘meatballs.’ Garnish with cilantro and sliced lemon or lime.

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