So yesterday I mentioned the apple crisp recipe and how it was coming up. So here it, my family recipe for apple crisp.
Apple Crisp 1 bag of apples 1/4 cup of lemon juice cinnamon, nutmeg, allspice, brown sugar
1/2 cup of rolled oats 1/4 cup WW flour 1/2 cup EB 1/4 cup brown sugar 1/4 cup of walnut pieces 1 TBS of cinnamon 1 tsp of nutmeg a dash of all spice
Preheat the oven to 350, slice and peel all your apples and add them to your dish coating in lemon juice as you go and season with your sugar and spices. Once you've finished the apples prepare the topping in a small bowl by combining your oats, flour, sugar and spices. Once combined fold in your room temperature earth balance until a crumbly consistency is reached add your walnuts.
For a thicker crust, double your crust toppings (or triple!)
Sorry I forgot to take a better picture of the finished dessert.
Here is the sole reason I have missed two posts, vegan thanksgiving 2009. Our new cluttered apartment and ten guests. I think we were able to show this holiday who's boss. As a result the past two days were spent cooking, shopping, and cleaning. Which left very little positing time.
The Glorious Choas:
Once again, I apologize for the horrible lighting in our kitchen, but let us begin.
The first table spread:
And the second serving station
We started the day before as our oven has limited space, and wound up sending multiple dishes to cook at friend's houses. But it all came together in the end.
Night before AM prep, we watched the Buffy thanksgiving episode and peeled, washed, prepend, simmers and stewed. It was magic.
We even had to plug in our mini fridge to hold all the prepped food, it is now holding all the left overs.
Made the night before were: Broccoli Potato soup -Vcon Mom's Apple Crisp-Recipe to follow Prepped potatoes (homegrown!) for mashed potatoes Prepped carrots, roasted with olive oil, sage, thyme, pepper, fresh rosemarry, paprika, cumin etc Baked four loaves of bread (family recipe to come) Made stuffing from said bread (family recipe to come) Lemon Herb roasted potatoes-Vcon marinaded over night Portabello's Marinaded in broth, sherry, olive oil, balsamic vinegar and spices
The next day, we sent all the potatoes to katie to cook along with carrots and squash (olive oil, maple syrup, cayenne, nutmeg, cumin, corriander, sage, rosemarry). Asparagus (semame style from VWAV only roasted and with balsamic vinegar instead of mirin) and sweet potatoes went to Blake, who also made amazing pumpkin pie and pumpkin shortbread.
Blake's Pie
Lemon potatoes:
Carrots:
Garlic tatter mound
Asparagus with sesame
In the morning we headed to the farmers market to get rolls and last minute produce, or produce not grown at Adam's Dad's farm.We also picked up some lovely fancy spiced almonds for the table and some homemade butter-pickles to go with the lovely jar of beets adam's dad's wife made.
First thing prepped, tofurky and a pile of veggies to cook for 4 hours i also added chopped parsnips and x4 the marinade. It went into the oven.
The squash was prepped and sent out to bake else ware along with the asparagus and sweet potato fries (VWAV).
There was vegan green bean casserole, which was gone in a matter of seconds!
I also reserved half the squash for stuffing with Bryanna's wild rice and mushroom stuffing (I added walnuts, so good!).
Wild Rice and mushrooms stuffing cooking:
I also used some of the stuffing to stuff the roasted marinaded mushrooms:
I also made Everydaydish's holiday roast and tried the puff pastry addition for the first time. Although as I had a giant amount of stuffing underneath it and was adding vegetable broth to keep the stuffing moist it didn't work so well. But other people liked it.
Punk Rock chickpea Gravy (VWAV) finished off the whole table nicely and my friend oliver brought kale and tahini sauce (VWAV).
My overgenerous plate
And the Blur-tastic desserts
And here are photos of everyone enjoying the festivities!
The feeding begins!
Secondary Table spread
And post-food-consumption, everyone ready to explode.
Adam feeding Party his share of the feast, after I had cooked him special sweet potato and squash.
