A little package of apple love.
Note: Nutrition goes off the rails here. You might want to save this one for a holiday or a special occasion. Just sayin’…
Old-Fashioned Apple Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup + 3 tablespoons Earth Balance spread
- ⅔ cup plant-based milk (almond, coconut, soy -- whatever you like)
- 1 cup vegan-certified granulated sugar
- 3 cups water
- 2-3 large apples (such as Golden Delicious, Honeycrisp, Jonagold, or Granny Smith)
- Cinnamon, to taste
- In a large mixing bowl, gently whisk together the flour, baking powder, and salt.
- Add the ½ cup of Earth Balance spread to the flour mixture. Toss the flour over the Earth Balance spread to fully coat it. Use your fingertips (not your palms) to quickly and lightly cut in the Earth Balance. (You don’t want to do this for too long, nor do you want to use the palms of your hands; the goal is to keep the fat from melting.) Do this until the Earth Balance is evenly distributed; the mixture should be crumbly.
- Add the plant-based milk to the mixture and stir together with a wooden spoon. With floured hands, form a ball with the dough, making sure to get a light coating of flour onto the dough.
- Wrap in plastic wrap and chill the ball of dough for at least 30 minutes. (Note: This dough can be made days in advance and kept in the fridge until you're ready to make the dumplings.)
- In a medium saucepan, bring sugar, water, and 3 tablespoons of Earth Balance spread to a boil so that sugar and Earth Balance melt.
- Remove from heat and set aside. This will be your sauce; it will thicken as it bakes.
- Peel and core 2 apples to start (I don't always need a third apple -- it depends on their size).
- Slice into ¼-inch-thick pieces and place apple pieces in a mixing bowl. Coat with cinnamon (go as heavy as you like -- I coat them heavily!).
- Remove the chilled dough from the refrigerator. On a floured surface, roll out the dough into a large rectangle (roughly 24 inches x 16 inches). Cut the dough into 6 squares.
- Preheat oven to 350 degrees.
- Place a pile of cinnamon-coated apple pieces on each square of dough. With slightly wet fingertips, bring one corner of a square up to the top of the apple pile, then bring the opposite corner up and pinch together. Bring up the remaining two corners and seal. Make sure the apples are sealed in tightly by pinching up all sides -- they don't have to look perfect! Repeat with the remaining five squares.
- Place the dumplings into a prepared 13" x 9" baking dish. Carefully pour the sauce over the dumplings. (They'll appear to be swimming in liquid, but magic will happen in the oven.)
- Bake for 50 to 60 minutes (until tops are golden).
- To serve, place one dumpling in a bowl and spoon some of the sauce on top (and don't forget the coconut-milk (or other dairy-free) vanilla ice cream)!
Light on the mayo, heavy on the crunch, and just a touch of heat.
Chipotle Cole Slaw
- 4 cups shredded purple cabbage
- 1¼ cup chopped celery
- ¼ cup chopped green onion
- ¼ cup chopped cilantro
- ⅓ cup + 2 tablespoons vegan mayo (Just Mayo is my favorite)
- 2 cloves garlic, minced
- 2 teaspoons chopped chipotle peppers + 2 teaspoons of adobo sauce (Never bought this before? Cans of "chipotle peppers in adobo sauce" are usually located in the international aisle of the grocery store with other Mexican and Latin ingredients.)
- ½ teaspoon salt
- Sunflower seeds for garnish (optional)
- In a large bowl, combine shredded cabbage, chopped celery, chopped green onion, and chopped cilantro.
- To make the dressing, combine vegan mayo, minced garlic, chopped chipotle peppers, adobo sauce, and salt.
- Pour dressing into cabbage mixture, toss to combine, and chill.
- Before serving, garnish with sunflower seeds if desired.
The hearts of your pulled-pork-loving buddies will skip a beat.
BBQ Pulled Jackfruit Tacos
- 1 20-ounce can of young green jackfruit in water or brine (not in syrup!)
- ½ cup chopped shallots (or yellow onion, if you prefer)
- 2 teaspoons olive oil
- 1 tablespoon certified-vegan brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ to ½ teaspoon of cayenne pepper (or more to taste; if your BBQ sauce has a kick, you may not want to go too heavy on the cayenne)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1 teaspoon dried oregano
- ½ cup barbecue sauce (plus more for dressing tacos)
- ¼ cup water
- Tortillas or taco shells (whatever your preference)
- Avocado, shredded purple cabbage, vegan sour cream, cilantro, or your favorite toppings
- Drain, rinse, and dry jackfruit. Cut off the hard, center core portion of the fruit (just as you would cut off the center core of a pineapple wedge) and discard. Place in mixing bowl. Use a fork to somewhat shred the chunks of jackfruit (you don't have to go crazy; as it softens while cooking, you'll be able to further shred it). Set aside.
- In a small bowl, mix together brown sugar, paprika, salt, cumin, chili powder, cayenne pepper, onion powder, salt, and oregano. Pour this mixture over the jackfruit and toss to coat.
- In another small bowl, whisk together barbecue sauce and water.
- In a skillet, heat olive oil and saute shallots for 2-3 minutes. Add the seasoned jackfruit and cook for 3 minutes, stirring frequently so as to get the jackfruit fully colored by the spices.
- Add the barbecue sauce mixture to the skillet and cook, covered, on a low heat for 20 minutes (until jackfruit is tender), stirring occasionally to make sure it doesn't stick to the pan or burn.
- Heat up your tortillas or taco shells, and spoon out a generous portion of the barbecued jackfruit on top, adding a bit more barbecue sauce if desired. Garnish with slices of avocado, shredded purple cabbage, vegan sour cream, cilantro, or your favorite toppings.