Tag Archives: vegan substitutions

Caramel Baked Apple(s)

The recipe was for Caramel Baked Apples plural, but I just made one. Not very economical, but kind of cute nonetheless.

My family was having baked apple pancakes for a special breakfast – delicious, I’m sure, but also full of gluten (which I don’t really eat anymore)! I’m not one to be left out of a party though – especially when that party involves food – so I had to find a suitable replacement: apple-based, but totally decadent. I immediately remembered the recipe for Caramel Baked Apples from Celine and Joni’s new book, The Complete Guide to Vegan Food Substitutions, and I knew that’s where my breakfast destiny lay.

You can’t really go wrong with a recipe described as, “Lots and lots of caramel to cover something healthy, therefore making it, well, not so healthy anymore.” Plus, making your own caramel from scratch makes you feel like a total culinary badass. And being vegan is awesome. So making homemade vegan caramel is just like…wow, too cool for school.

Caramel whipped up, I filled my Granny Smith with the called-for Sucanat/almond/cinnamon/raisin mixture, popped it in the oven, and was greeted 50 minutes later with a natural package of caramel-y bliss.

I don’t think this is the kind of apple a day that keeps the doctor away.

Three Completely Random Eats

So, I know I went a little crazy in the kitchen for Thanksgiving, but my foodie exploits didn’t stop there. You see, I miss cooking and baking so much when I’m at school, that when I finally have a well-stocked kitchen and the entirety of my cookbook library at my disposal every break, I literally can’t stop! It’s my favorite de-stresser, and that’s what breaks are for, no?

As I was sitting in front of my laptop at the kitchen table the Saturday after Thanksgiving, struggling to find a new way to procrastinate on my thesis, a solitary squash on the counter caught my eye. My mom had accidentally purchased an extra butternut squash for T-day, and I had a feeling that if I didn’t take charge, that plump little guy would just languish there until my parents got sick of looking at it and threw it away. Sorry, mom–I know you can roast a squash, but I could just tell that, post-holiday chaos, it wasn’t going to happen.

500 Vegan Recipes to the rescue! I’d just ordered Celine and Joni’s newest book a few weeks before, and had brought it home with me, itching to try it. The butternut’s fate was decided: Curried Butternut Squash Hummus.

Oh my curried God! This hummus was amazing. But what else would you expect when you blend an entire roasted butternut squash with chickpeas, a tablespoon of curry powder, and other yummy things? The sweet & savory combo at its finest! Great texture too–I’m a thick, chunky hummus fan (except for when I’m not, and I want smooth, creamy hummus, but whatever).

I also made another tester recipe for Celine & Joni’s new book, Vegan Substitutions. The ridiculously simple, but according to my mom for whom I made it, equally delicious, Cinnamon French Toast.

Can’t give away the recipe since it’s a tester, but I think it speaks for itself.

Finally, I made the Peanut Apple Pretzel Drops from Vegan Cookies Invade Your Cookie Jar for our dear friends, the Hillebrands. I think these are so adorable.

According to someoneee in my family, they’d be better with chocolate, but I disagree. Chocolate and apples? I donno. I mean, I’m sure it’d still be good, but I like them the way they are. Yes, chocolate is possibly the best thing ever in any dessert, but does that mean it should be in every dessert? I don’t think so. Sometimes, we need to let other ingredients shine. :) I’m not a sweetist!