FIGGY LOVE IN EVERY BITE!

Fig CrackersFIGGY WAFERS

Hunting for a stand-out holiday appetizer? I think I’ve got just the one!

Welcome your holiday guests with something warming to sip and a surprise taste adventure to invigorate the appetites –a platter of Figgy Wafers. Beautiful little flavor-infused morsels, these delicious crackers stand out because of a generous measure of aromatic cardamom to complement the sweetness of the figs.

While these irresistible little wafers make wonderful tidbits without accompaniments, pair them with a thin slice of vegan cheese and send your happy little flavor receptors into vegan nirvana. Even better, top the crackers with a slice of banana and then put the cheese on top.

Fig CrackersPlan ahead for the holidays by making one or more batches of the recipe, rolling them into logs, and freezing them. Then, when you’re planning to serve them, it takes only a few minutes to slice and bake them.

 FIGGY WAFERS

 

Yield: about 40 slices

10 dried figs, either black or golden

1/4 cup rum or brandyFig Crackers

1/2 cup whole almonds

1 cup Old Fashioned rolled oats

1/4 cup whole-wheat pastry flour

1/2 to 1 teaspoon ground cardamom

1/4 teaspoon salt

1/4 cup dairy-free margarine

  1. Have ready a large bowl and a pair of kitchen scissors. Using the scissors, snip off and discard the tough stems from the figs and snip the figs into small dice into the bowl. Pour the rum over the figs and set aside to soak for several hours or overnight.
  2. Combine the almonds, rolled oats, flour, ground cardamom, and salt in a food processor. Pulse until the ingredients are finely ground.
  3. Add the margarine and pulse until the mixture becomes crumbly. Transfer the mixture to the bowl with the figs and use a fork to blend the mixture into a dough.
  4. Form the dough into a long log about 2 inches in diameter. Wrap in plastic and freeze for at least 3 or 4 hours, or until solidly frozen. The log will stay fresh in the freezer for up to 3 months.
  5. When ready to bake the wafers, preheat the oven to 350 degrees F. and line a large, rimmed baking sheet with parchment.
  6. Unwrap the frozen log and use a firm, thin-bladed knife to cut it into 1/8-inch slices. Put them on the prepared baking sheet and bake for 15 to 18 minutes. Carefully, lift the wafers with a metal spatula and transfer them to a platter to cool completely.

Fig CrackersA Note About Cardamom

Because cardamom is not as familiar a spice as cinnamon, it frequently gets overlooked. But give it an opportunity to show its mojo and you’ll be hooked.

cardamom-greenYou can buy this spice already ground into a powder in the spice section of most markets. You can also find it in Asian and Indian markets where it’s available in whole pods or already ground. While the ground cardamom is certainly more convenient, it quickly loses its pungency and its flavor fades.Cardamom brown

For its flavor delightful strength I much prefer to buy the whole pods and crush the small seeds with a pestle. Really fresh pods are green, but if they’ve been around awhile, they turn beige. It’s a bit painstaking because first I pound each pod to open it. The, one-by-one by hand I open each pod and empty the seeds into the mortar. You can also put the seeds into a spice grinder for a quicker grinding process.

I SAID CHEEZE! AND PUMPKIN CHEEZE-CAKE APPEARED!!!!

Pumpkin Spice Cheesecake 2Recipe Below

First, allow me to whet your appetite with Laura Theodore’s delicious holiday dessert- PUMPKIN SPICE CHEEZE-CAKE. The recipe is one of many luscious dishes found in Laura’s new cookbook, Vegan-ease.Vegan-Ease by Laura Theodore

Let’s Take a Peek Inside the Cookbook

Vegan-ease:

An easy guide to enjoying a plant-based diet

By Laura Theodore

Jazzy Vegetarian, LLC

Hard Cover $26.95

No, it’s not the salad dressing Vegenaise! It’s a cookbook called Vegan-ease filled with well-crafted vegan recipes that won’t keep the home cook in the kitchen for hours. Laura Theodore, the Jazzy Vegetarian, has done it again by creating a colorful and charming cookbook that will wow her many fans and draw a crowd of newcomers to the plant-based kingdom.

Many TV viewers and radio listeners know the Jazzy Vegetarian and take delight in her programs and books.

Laura’s home cooking energies took off when she moved from the scurry-flurry of New York City to a quiet country spot in New Jersey. Without the convenient, close-to-home shops of the big city, she had to be resourceful and began to create her own tasty dishes and convert non-vegetarian standards into plant-based versions. She convincingly says, “If plant-based food looks and tastes scrumptious, everyone will welcome it!”

A quick browse through her colorful new cookbook with its abundance of delightfully SQUASH LAURA ZELenticing, full-color photos is attractive enough to bring curious folks to the table–even better–maybe, even lure them into the kitchen to cook.

The author makes a strong case for going “veggie” because she knows that decision supports the environment, reduces greenhouse emissions, protects animals, and enhances the health of the human species. She stresses the “ease” in finding ingredients, preparing the dishes, and making money go further. For those new to cooking or to the vegan kitchen, she covers basic ingredients and shopping guide, kitchen tools and equipment, and nutritional benefits of a plant-based diet.

The recipe section, the main part of the book, is an adventure for the senses beginning with Fast Appetizers and Fun Beverages that introduces starters that novices can confidently prepare. Appetizers like Raw Veggie Kabobs threaded in combinations of colorful veggies on a skewer or Mini Sweet Peppers sliced in half lengthwise and stuffed with Hummus appeal to experienced cooks, too.

Breakfast dishes like Oat and Blueberry Breakfast Cake and Spinach-Tomato Vegan Omelet are so eye appealing they sell themselves and the enticing Muffins, Quick Breads, and Baked Delights are seductive. The beautiful Giant Cookie-Coffee Cake, studded with chocolate chips and chopped walnuts, is perfect for breakfast or brunch guests with its hearty base of rolled oats, bananas, and whole wheat flour. If not that recipe, then perhaps bake the Walnut-Orange Quick Bread with its rich, dark color and spiced whole-grain ingredients.

The Quick Sweet Potato Soup is definitely quick to fix with its bright chunks of sweet potatoes, celery, and cabbage. The Quick Red Lentil Curry Soup is truly vegan-ease where everything is added to the soup pot at once and simmered until the veggies are tender. Both make delicious and satisfying meals during cold-weather season along with the remaining eight recipes in the Soup section.

Vegan-ease is filled with an abundance of mouth-watering salads, dressings, pastas with flair, creative pizzas, and innovative main dishes that become a feast for the eyes. The beautiful Oven “Fried Rice” Casserole, for example, lets the oven do most of the work.

 The dessert section is divided into two parts–first come the “easiest desserts ever” like mousse, puddings, bars, and cookies followed by Fancy Finishes with fussier sweets like Blueberry Cheeze-Cake Squares and Lemon “Buttermilk” Cake with Maple Glaze.

Stress-free Holiday Recipes include all categories featuring breakfast items, soups, salads, mains, and desserts and bring the book to conclusion with menu-planning tips and a dozen special-occasion menus comprised of recipes in the book.

Vegan-ease succeeds in making vegan cooking uncomplicated. Novice cooks and old timers will find this compendium of recipes an inspiration for making colorful and tasty meals.

 Laura Theodore is truly a master of making home cooking easy on the cook, yet she doesn’t shortchange on featuring wholesome, unprocessed ingredients. Throughout the pages are simple-to-make recipes perfect for everyday meals and slightly fussier dishes for company or holiday feasting with a bright splash of color.

About Laura

Laura Theodore is an award-winning jazz singer and songwriter and actor who became interested in vegetarian cooking over 20 years ago. She is the on-camera host and co-producer of the Jazzy Vegetarian Cooking Show on PBS, a show in its third season where she dishes up gorgeous plant-based recipes. Laura also hosts a weekly podcast radio show, Jazzy Vegetarian Radio on Blogtalkradio, sharing tips, recipes, and celebrity interviews with a touch of upbeat jazzy music to give it verve.

Laura is the author of exceptional cookbooks; Jazzy Vegetarian and Jazzy Vegetarian Classics that contain recipes featured on the Jazzy Vegetarian Television Show. She shares a delicious holiday-ready Pumpkin Cheeze-Cake recipe from her new cookbook Laura Theodore’s Vegahn-ese. The beautiful cookbooks are truly a feast for the eyes with a blast of full-color photos, jazzy tips, and menu plans.

To discover more information about Laura’s television show, radio podcasts, recipes, and cookbooks visit http://www.jazzyvegetarian.com.

Pumpkin Spice Cheesecake 2

PUMPKIN SPICE CHEEZE-CAKE

Makes 8 to 10 servings / Ease Factor 3

This delicate yet rich-tasting cake makes the perfect dessert for any winter holiday event. Served with a generous dollop of Vegan Whipped Topping (page 201), this cheeze-cake will be dressed to impress!

CRUST

1¾ cups cookie crumbs (ginger cookies work well)

¼ cup vegan margarine, melted

FILLING

2 tablespoons rolled oats

14 to 16 ounces firm regular tofu

1 can (about 16 ounces) unsweetened pumpkin purée

2⁄3 cup dark brown sugarPumpkin Spice Cheesecake 1

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

¼ teaspoon allspice

TOPPING

3 tablespoons cookie crumbs

Preheat the oven to 350 degrees F. Liberally coat a 10-inch round springform pan with vegan margarine.

To make the crust, put 13⁄4 cups cookie crumbs and the melted margarine in a medium-sized bowl and mix with a fork until well combined. Pat the crumbs firmly into the bottom of the prepared pan. Bake the crust for 5 minutes. Remove from the oven and let cool 5 minutes.

To make the filling, put the rolled oats in a blender and process into coarse crumbs. Add the tofu, pumpkin purée, brown sugar, vanilla extract, cinnamon and allspice and process until smooth and creamy.

Pour the filling into the crust and bake for 30 to 35 minutes, or until firm to the touch. Remove the cake from the oven and place it on a wire rack. Cool for 15 minutes, then carefully run a table knife around the perimeter of the cake to ensure it does not stick to the side of the pan.

Sprinkle 3 tablespoons of cookie crumbs evenly over the top of the cake, gently pressing them into the top, so the crumbs adhere. Release the side of the springform pan to unmold.

Cover the cake very loosely and refrigerate 3 to 24 hours before serving. Serve with Vegan Whipped Topping (page 201) on the side, if desired. Covered tightly and stored in the refrigerator, leftover cheeze-cake will keep for about 2 days.

Nutritional Analysis: Amount per serving, based on 10 servings: 154 Calories; 7g Fat; 1g Saturated fat; 5g Protein; 62mg Sodium; 20g Total Carbohydrate; 15g Sugars; 2g Fiber

Recipe © 2015 Laura Theodore, published by Jazzy Vegetarian, LLC, reprinted by permission.

CRANBERRIES COME TO BRUNCH DRESSED IN HOLIDAY RED!

 Cranberry Muffins

CRANBERRY MUFFINS

If you’re a cranberry lover like I am, you, too, will revel with joy at the sight of these voluptuous golden muffins with a fluff of bright red berries on top and a confetti of cheery red bits of cranberries dotted throughout the batter.

The sweet-tart flavor blend is heavenly–that first bite will confirm that. But don’t take my word for it–bake up a batch of these little sweeties and I’ll bet you’ll find these muffins just as irresistible as I do.

They’re ideal breakfast treats with their hearty base of rolled oats and delicate sweetness. To create a crunchy texture, add 1/2 cup of chopped walnuts, pecans, or hazelnuts.

For an appealing holiday Brunch, I like to make the Cranberry Muffins along with another Cranberry Muffinsmuffin variety. I can make them in advance and tuck them into the freezer. About 20 minutes before serving, I take them out of the freezer and put them on a parchment-lined baking sheet. Then, I tuck them into a preheated 375-degree F. oven and in 20 minutes they’ll start to fill the kitchen with crazy-tempting aromas.

I always include a colorful fruit salad with chopped apples, pears, Fuyu persimmons, navel oranges, strawberries (if they look plump and fresh) and pomegrante seeds. If I can find some beautiful red or black grapes, those add a wonderful touch of color and rich sweetness.

Vegan sausages, either homemade or prepared, always make a tasty and very satisfying addition to a festive holiday Brunch. And the finishing touch can be a steaming cup of herbal tea, coffee, or hot chocolate.

This recipe makes a dozen muffins, but could easily make two recipients happy with a wrapped box of half-dozen each. To spread the joy even further, follow the suggestion below to create four dozen adorable little mini muffins and package them in small gift boxes tied with holiday ribbons.

 Cranberry Muffins

CRANBERRY MUFFINS

Yield: 12 muffins

1 1/4 cups soymilk

1 tablespoon apple cider vinegar, rice vinegar, or distilled vinegar

2 1/3 cups fresh cranberries, divided

3/4 cup plus 1 tablespoon organic sugar, divided

2 cups whole wheat pastry flour

1 1/4 cups wheat bran

1/2 cup old fashioned rolled oats

1/2 cup golden raisins

2 teaspoons baking powderCranberry Muffins

1 teaspoon ground cinnamon

1/2 cup ground cardamom

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2 cup mashed ripe banana

3 tablespoons organic canola oil

3 tablespoons maple syrup

1/2 teaspoon vanilla

  1. Preheat the oven to 400 degrees F. and line two 6-section muffin pans with paper baking cups or use an ungreased 12-section silicone muffin pan. Put the muffin pans on a large rimmed baking sheet.
  2. Pour the soymilk into a medium bowl and add the vinegar. Stir well and set aside to sour.
  3. Coarsely chop the cranberries in the food processor. Remove 1/3 cup of the cranberries to a small bowl and stir in 1 tablespoon of the sugar. Set aside for the topping. Transfer the remaining 2 cups of cranberries to a large bowl and add the remaining 3/4 cups sugar.
  4. Add the flour, wheat bran, rolled oats, raisins, baking powder, cinnamon, cardamom, salt, and baking soda to the bowl and stir well.
  5. Stir the bananas, canola oil, maple syrup, and vanilla into the soured soymilk and mix well. Add the wet ingredients to the dry ingredients and mix thoroughly to form a thick batter.
  6. Spoon the batter into the prepared muffin pans, filling each section to the brim. Place a dollop of the reserved cranberry topping onto the center of each muffin and bake for 28 to 33 minutes or until a toothpick comes out clean. Cool the muffins 10 to 15 minutes before removing.

Cranberry MuffinsNote:

Because cranberries are so seasonal, you may consider substituting fresh apples, pears, peaches, nectarines, plums, apricots, or berries to enjoy this tasty recipe year round.

Suggestion:

Turn your one-dozen muffins into four dozen of the cutest little mini muffins you’ve ever seen by baking them in mini muffin pans. Baked in metal mini pans, the muffins will be done in 12 to 14 minutes. The silicone mini muffin pans make slightly larger minis and will bake in 15 to 20 minutes.

To prepare well ahead of the holidays, put the baked mini muffins on metal or plastic dishes or trays and tuck them, uncovered, into the freezer. When completely frozen, transfer the muffins to a heavy-duty plastic bag and seal tightly. Frozen, the muffins will keep for 3 to 4 months. Be sure to defrost the muffins before packaging them for gift giving.

Taste the Irrestibles — Resistance is Futile!

irresistible on platterIRRESISTIBLES

My goal was to come up with a special cookie for the holiday cookie tray–and to make a cookie with a long shelf life so the recipe could be prepared in advance for giving as gifts.

I just love it when a first-time experiment comes together on the first try. That was my reward when I decided to do something unique with a fruit and nut mixture that often serves as the base of many commercial raw fruit bars.

I loaded the fruity mixture with tons of nuts and wanted to see what would happen if I formed it into cookies and baked them. But for how long? And how big should I make them?

I took a stab at making them 2 inches in diameter and baking them 15 for minutes. OMG! Irresistible On baking panThey were absolutely IRRESISTIBLE! Yet, with their unusual texture they really weren’t like the familiar crispy cookies most people know, nor were they confections–but, interestingly, somewhere in-between.

It was not only the irresistible flavor these offer, but also the exceptional crunchy-on-the-outside chewy-on-the-inside texture that was so appealing. Here’s another thing I noticed: They kept amazingly well sitting on my kitchen counter in a heavy-duty plastic bag I had left open for several days. When I sealed the plastic bag, the cookies would lose their crunch. The following week I packed them in my suitcase and took them to Massachusetts when visiting my daughter, and they still tasted irresistibly delicious.

I had a few of these little goodies left at home sitting on the counter in an open plastic bag and was delighted that time (about 3 weeks) had not diminished their exceptional flavor or texture.

They’re great travelers! Take them on a plane trip, pack them on a road trip (the kids will love ’em), wrap them in a gift box and ship them to far-away friends and family. All they need is a good home equipped with a pack of cookie monsters.

I knew I had something special and that they would make welcome little homemade gifts during the holidays. If I wrapped them in blue ribbon, I might bring them to a Hanukkah party. I could tie them up with a red and green bow and they would be perfect nibbles for my friend’s Grandma for Christmas.  And by putting the Irresistibles in a gift box wrapped with red, green, and black, they would make the perfect homemade Kwanzaa gift for someone special.

Here are a few handy notes that will help bring the recipe together with ease. You’ll need:

  • A hammer for coarsely chopping the almonds
  • A hand-crank nut mill for coarsely grinding the walnuts
  • A large food processor, at least 11 cup capacity
  • Kitchen scissors for snipping the dates and dried apricots

When the Irresistibles are baked and cooled, treat yourself to one, or two, or—-maybe just one more!

IRRESISTIBLES

Yield: about 50 cookies

 

2 1/2 cups almonds, dividedIrresistible Single

1 1/2 cups walnuts, divided

 

1 1/2 cups pitted dates, snipped in half

3/4 cup maple syrup

1/2 cup Turkish apricots, snipped in half

1/2 cup rolled oats

3 tablespoons unsweetened cocoa powder or raw cacao powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

 

2 tablespoons raw cacao nibs

30 whole almonds

  1. Preheat the oven to 350 degrees F. and line 4 large rimmed baking sheets with parchment.
  2. Put 1 cup of the almonds in a heavy-duty plastic bag, seal it, and coarsely chop the nuts with a hammer. Transfer the nuts to a large mixing bowl. Put 1/2 cup of the walnuts in a hand-crank nut mill and coarsely grind them. Add them to the bowl with the the almonds and set aside.
  3. Put the remaining 1 1/2 cups of almonds into the food processor and process to form a coarse meal. Add the remaining 1 cup walnuts, the dates, maple syrup, apricots, rolled oats, cocoa powder, cinnamon, and nutmeg and pulse and process to form a slightly chunky mixture. You may have to stop the machine several times to redistribute the ingredients, but patience pays off. The mixture will be very solid.
  4. When the ingredients are evenly distributed and none of the apricots and nuts are larger than 1/8 inch in size, transfer the mixture to the bowl with the chopped nuts and add  the raw cacao nibs.
  5. Roll up your sleeves and use your hands to work the nuts and nibs into the mixture, incorporating them thoroughly into the firm “dough.”
  6. Lightly oil your hands and roll the mixture into balls about 1 to 1 1/4 inches in diameter. Space them about 1-inch apart on the prepared baking sheets. Use the heel of your hand to press down on the balls, forming cookies about 2 inches in diameter.
  7. Press an almond into the center of each cookie and bake for 15 minutes. Cool the cookies completely before removing them from the pan.
  8. To store the Irresistibles, put them in a heavy-duty plastic bag, but do not seal it. They keep well at room temperature for up to 1 week. For longer storage, put the Irresistibles in the refrigerator for up to 3 months.

Portobello Mini Pies–a Vegan for the Holidays Spectacular!

Portobello MinisPORTOBELLO MINI PIES

WITH MEDITERRANEAN RELISH

Portobello mushrooms, with their intense, earthy, and woodsy flavor, claim the limelight to offer a platter of richly flavored mini pies with winning charm that has enough pizazz to stand alone. Top the little pies with Mediterranean Relish and they morph into an eye appealing, elegant, and compellingly delicious main dish for the holiday season.

These little mini pies are ideal for a quiet family meal, but they’re also compelling and sophisticated enough to serve your most discriminating foodie guests for a holiday dinner.

Prepare the mini pies and the relish in advance so after a busy day of holiday shopping you can tuck them into the oven for a quick warming. They’ll be ready in minutes.

Add a salad and a steamed vegetable and dinner is done. Then you’ll have plenty of time to relax and share your shopping finds at the dinner table–unless they’re a surprise!

PORTOBELLO MINI PIES

WITH MEDITERRANEAN RELISH

Makes 10 to 12 mini pies 3-inches in diameter.

 

Mushroom Mini Pies

2 tablespoons water

1 tablespoon flaxseed meal

 

2 to 3 giant portobello mushrooms (about 3/4 pound), or 3/4 pound cremini or button mushrooms

 

1 cup cooked brown rice, barley, or buckwheat

1 cup diced onions

1/2 cup almond meal or hazelnut meal

1/2 cup old fashioned rolled oats

2 tablespoons nutritional yeast flakes

1 1/4 teaspoons salt

1/4 teaspoon ground black pepper

 

Mediterranean Relish

1 (14-ounce) can water-packed artichoke hearts, drained and diced

1 1/4 cups diced fresh tomatoes

10 pitted Kalamata olives, diced

6 pitted Spanish olives, diced

1 green onion, minced

2 tablespoons nutritional yeast flakes

2 cloves garlic, minced

Pinch cayenne

Freshly ground pepper to taste

 

Few sprigs fresh basil

 

  1. TO MAKE THE MUSHROOM MINI PIES, preheat oven to 375 degrees F. and have ready a large, rimmed baking sheet lined with parchment or a Silpat.
  2. In a small bowl, combine the water and flaxseed meal. Mix well and set aside to thicken.
  3. Coarsely chop the mushrooms, put them into the food processor in batches, and pulse until finely minced. Transfer the mushrooms to a large bowl.
  4. Add the cooked brown rice, onions, almond meal, rolled oats, nutritional yeast, salt, and pepper to the bowl and mix well with clean hands to distribute ingredients evenly.
  5. If the reserved flaxseed meal has not thickened, beat it with a fork until it forms a thick slurry or put it into the blender and blend for 1 minute to form the thick slurry, about the texture of cooked oatmeal. Add the slurry to the mushrooms and mix thoroughly to distribute the slurry evenly.
  6. Using your hands, form the mixture into mini pies or patties and place them on the prepared baking sheet. Press lightly on the tops to flatten them slightly. Bake for 30 minutes. Turn the mini pies with a metal spatula and bake 12 to 15 minutes longer until tops are firm.
  7. TO MAKE THE MEDITERRANEAN RELISH, combine all the ingredients in a medium bowl and mix well. Adjust seasonings if needed.
  8. TO SERVE, place the mushroom mini pies on a platter and garnish each with a generous dollop of the Mediterranean Relish. Artfully place a basil leaf on each mini pie and bring the remaining relish to the table.

Note: The mini pies and the relish are also the ultimate convenience foods—prepare them a day ahead and chill them separately. Reheat the mini pies at 350 degrees F. for 10 to 15 minutes before serving. The relish will keep for up to 4 days.

Important: If you’ve chosen to use the buckwheat in the in the mini cakes, you may need to add a small amount of water. If the mixture is too dry to hold together when forming the mini pies, add 1 to 3 tablespoons water and mix well with the hands. The mixture should be firm, yet moist but not watery.

Can You Make Apple Crisp Blush?

HOLIDAY READY APPLE CRISP

A venerable, time-honored dessert as homespun as they come, this old-fashioned apple crisp spruces up for the holiday with a blush of cranberries and a touch of citrus zest.

applecrispWhile the name “apple crisp” may evoke a ho-hum response when you tell guests what’s for dessert, you’ll find them nodding and mmmmm-ing after they’ve taken the first taste. Honest, it’s a winner! Thank the cranberries and blow a sweet kiss to the dried apricots for making this apple crisp zing and dance with exceptional flavor. This yummy dessert is one ofVegan Holidays highres the special gems in my Vegan for the Holidays cookbook.

When you take the baked crisp out of the oven, it doesn’t look especially enticing–all brown and lumpy. So, if you’re dishing it out at the table, try putting the pan on a colorful placemat or napkin and toss a few fresh cranberries over the top. Each time I make the crisp, I play a little more with garnishing.

applecrisp2Truthfully, how it looks may seem unimportant to some people who are much more interested in how it tastes. But when I bring a dish to the table looking like a knockout, I know it stirs excitement and anticipation–and this little flavor-infused dessert really delivers.

After a large, festive meal guests will welcome this dessert. Because it’s mostly fruit, it’s lighter than a cake, sweetly satisfying, and leaves everyone with a smile.

It’s so easy to prepare you might even convince the family to pitch in and help put it together while you prepare another dish. And, taking part in the dinner or dessert preps has a special reward for the host–it makes the participants so much more appreciative.

I like to make the crisp a day or two ahead and warm it a bit before serving. Preheat the oven to 350 degrees F. and pop it into to warm for about 15 to 20 minutes. You can also serve it room temperature. If you’re an ice cream nut, you might include an indulgent scoop of vegan vanilla ice cream on top.

HOLIDAY READY APPLE CRISP

Yield: 6 generous servings

Filling

3 large Granny Smith apples, peeled, quartered, and sliced

1 1/4 cups fresh cranberries

1/3 cup raisins

1/3 cup Turkish apricots, snipped into quarters

1/2 teaspoon orange or lemon zest (optional)

1/3 to 1/2 cup organic sugar

1/4 cup whole wheat pastry flour

1/2 teaspoon ground cinnamon

 

ToppingHoliday Ready Apple Crisp  copy

3/4 cup old fashioned rolled oats

1/2 cup whole wheat pastry flour

1/2 cup brown sugar, packed

1/2 teaspoon ground cinnamon

1/2 cup dairy-free margarine

Preheat the oven to 350 degrees F. and have ready an 8-inch square baking dish.

  1. TO MAKE THE FILLING, combine the apples, cranberries, raisins, Turkish apricots, and orange zest in a large bowl and toss together.
  2. In a medium bowl combine the organic sugar, flour, and cinnamon, mix well, and add to the apple mixture. Mix thoroughly until well combined and spoon the fruits into the baking, dish. Set aside and prepare the topping.
  3. TO MAKE THE TOPPING, combine the rolled oats, flour, brown sugar, and cinnamon in a medium bowl and mix well. Add the margarine and use a pastry blender or your hands to work it into the topping mixture.
  4. Sprinkle the topping loosely over the apple mixture, forming a crumbly, uneven, lumpy topping. Bake uncovered for 50 to 60 minutes, or until the apples are soft when gently pierced with a fork. Cool 15 minutes and serve warm or cool completely and refrigerate until ready to serve.

Note:

If you prefer your apple desserts a little more toward the tart side, use the 1/3 cup measurement of organic sugar. Those with a die-hard sweet tooth will be happier with 1/2 cup of organic sugar.