You are currently browsing the category archive for the ‘Apples’ category.

This week I made some really tasty things!!  The inspiration for this week’s dinner came from Isa’s Blog.  For the House of Dreams benefit dinner, Isa made Temeph over Kale, with mushroom ragout, and stuffed acorn squash. I really wish I was in Portland so I could have went to this dinner.  I decided to recreate what Isa made myself based on that photo.   I made the best tempeh I ever tasted!  It was so tasty.  I made a simple marinade to marinade the tempeh in and I boiled it in a soy sauce and water mixture which I think really helped the flavor.  I then panfried it until nice and golden!  I served the tempeh was a mushroom ragout which really complemented the tempeh.  I also had spinach under the tempeh.  Here’s the recipe for the tempeh and mushroom ragout below.

Pan Fried Tempeh, Mushroom Ragout, Stuffed Acorn Squash and Garlicky Spianch

Pan Fried Tempeh, Mushroom Ragout, Stuffed Acorn Squash and Garlicky Spianch

Panfried Tempeh
Serves about 4

Ingredients:
For the marinade
3/4 cup white wine or vegetable broth
2 tablespoons soy sauce plus 2-3 tablespoons soy sauce
half a lemon squeezed
2 garlic cloves
2-3 tablespoons Dijon mustard
Pepper to taste
4 tablespoons olive oil

2 packages of tempeh
Olive Oil for frying

Cut each block of tempeh in to 4 triangles. First cut it across in the middle then cut the two squares diagonally, into triangles.
Bring a pot of water to boil and add some soy sauce to it about 2-3 tablespoons to the water. Add the tempeh and boil on medium for about 10 minutes.
Meanwhile, combine all the other ingredients for the marinade.
After 10 minutes add the tempeh to the marinate and marinate for about an hour or more if you want.
After it has marinated, heat a pan over medium high heat with olive oil for pan-frying.
Pan Fry the tempeh until golden about 2-3 minutes per side.

Mushroom Ragout
Ingredients
1 pound of cremini mushrooms thinly sliced
About half a cup of white wine or vegetable broth
1-2 tablespoons of tomato paste
2-3 medium Shallots minced
1 tablespoon fresh rosemary
A pinch of dried thyme
Salt and Pepper to taste
Olive Oil

Heat a pan with olive oil over medium heat. Add the shallots and saute for about 5-8 minutes, until they are translucent. Add the herbs and tomato paste. Then add the mushrooms and wine or vegetable broth and saute for about 8-10 minutes until the mushrooms have reduced. If it seems a little dry add more wine/vegetable broth. Season with Salt and Pepper.

For my acorn squash, I used Isa’s recipe for Cornbread Stuffing with Pears and Pecans and just substituted some ingredients based on what I had.  For example I use rosemary instead of thyme, apples instead of pears, and shallots instead of onions.  I also added some carrots and celery and omitted the celery seed.  Oh and I halved the recipe.  I really suggest Isa’s recipe for cornbread stuffing, it was so tasty!  I will defiantly make this stuffing for Thanksgiving!  Now let’s talk about the acorn squash itself.  It was my first time having acorn squash.  I was very surprised with the taste, it tasted so different from the other squashes.  It was good but I think next time I will roast it with earth balance and maple syrup for extra goodness!

——————————————————————————–

I also made some awesome baked goods this week.  I made a really awesome bundt cake from Veganomicon.  I made the Coconut- Lemon Bundt cake.  This bundt cake was so moist and full of lemony and coconut flavor!  I think it was the most moist cake when I have ever had.  I will defiantly make this again! 

Coconut Lemon Bundt Cake

Coconut Lemon Bundt Cake

 

I made my very first apple pie! It came out really good!   I even made a lattice crust for it.  The only thing I will probaly do next time is reduce the spices I used in the apple filling.  I need to work a bit more on my crust though.  This apple pie went really fast.  I only had a slice and I wanted more!!  I can’t wait to make this again for Thanksgiving. 

Apple Pie

Apple Pie

Sorry about yesterday for not posting.  I started posting a survey late at night but then it got deleted.  I was too tired plus I was busy making some for the Iron Chef Challenge.  The two ingredients were apples and ginger.  I came up with some interesting dishes.  I made two recipes a savory one and a sweeter one.  For the savory I made something very that was very unusual to my taste buds.  I made a savory apple and ginger sauce to go over some pan fried tofu.  The tofu was awesome but the sauce was just okay.  I think what didn’t make it the best was the garlic, shallots and overcooking the apples.  You see I made the dish at my dad’s pizzeria and I took my camera there too.  When I was ready to take a picture I found out that the battery died.  So I packaged the food and waited until I got home to reheat it which is where the apples probably got a little overcooked.  I’m not really a big fan of sweet and savory together but I think the dish turned out well but could use a few changes.  I’ll give you an idea of what I did  

Pan Fried Tofu With Savory Ginger-Aplple Sauce

Pan Fried Tofu with a Savory Ginger-Apple Sauce
Ingredients:
For the Tofu Marinade
1 pound of Tofu cut into 6-8 slices drained and pressed

2/4 cups soy sauce
2 Tablespoon Apple Cider vinager
1/2 cup apple cider
1 garlic clove minced finely

Cut the Tofu into about 6-8 slices. Mix all of the ingredients together in a bowl. Add the tofu and mariante for about an hour.

Heat up a pan oer medium high heat. Add some oil and pan fry the tofu. When fried remove the tofu and the oil. Add some of the mariade to the pan and then add the tofu. Cook until the tofu absorbs the mariade about 1 minute.

For the Sauce
2 apples
1.5 tablesppons of ginger
1 shallot
2 garlic clove ( I orignally put this in but I think it would be best to omitt it)
3-4 cups of apple cider
1 tablespoon of apple cider vigear.
Oil
Salt and pepper to taste

Heat a pan to medium heat. Add some oil. Add the shallot and ginger and saute for about 2-3 minutes until softened. Add the apple cider and vinegar. Cook for about 7-10 minutes. Add the apples and cook for 1-2 minutes. I overcooked by reheating them but I think its best for them to remain with a little bite.

I wanted to make one more thing because one dish is not enough for me,  so this morning I made some waffles!  I made some Apple-Ginger Waffles which were inspired by the Ginger-Pear waffles from vwav.  I served the waffles with a Sweet Gingered Apples.  The waffles were really good!  I enjoyed them alot!

apple-ginger waffles with an gingered apples

Apple-Ginger Waffles with Gingered Apples
Adapted from Vwav Ginger-Pear Waffles

Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 cup apple juice
3/4 cup soy milk
2 Tablespoons oil
5 tablespoons sugar
2 teaspoons Vanilla Extract
1 granny-smith apple grated

Preheat Waffle Iron
Sift the dry ingriendents in a large bowl. In another bowl mix the juice, soy milk, sugar, oil and vanilla. Make a well in the dry ingriendents and add the wet mixture. Mix until combined and add the grated apples.
Make the waffles according to the manufacturer’s directions.

For the Gingered Apples
2 Granny Smith Apples sliced
A couple of tablespoons of Earth Balance
1/4 cup brown sugar
half a tablespoon of ginger
A couple of tablespoons of apple cider depending on thickness of the sauce

Heat a pan over medium high heat. Melt the Earth Balance. Add the ginger and sautee for about a minute. Add the brown sugar and mix it in. Add some apple cider if you wish. Then add the apples and cook for about 2 minutes. That’s it, now you can serve it over the waffles