Chunky Applesauce

Apple picking is one of my favorite fall activities, and I always return home with bags full of booty. And there's nothing I love more than curling up with a warm bowl of applesauce, savoring those tangy and sweet flavors of fall.

I find that commercial applesauces are full of sugar and have mealy, unappealing textures. Homemade applesauce, on the other hand, is super-simple to make, intensely flavorful without excess sweetness and has a very satisfying texture. I like mixing my varieties of apples in this recipe: some varieties are simply too sweet to use by themselves, and some are too tart. The different textures of apple varieties makes your sauce interesting and chunky as well. FruitandVeggieGuru.com has a great breakdown of the most popular apple varieties here.


Bain taitneamh as do bhéil!

PREP TIME: about 20 minutes
COOKING TIME: about 25 minutes
SERVES: 4-6 people


INGREDIENTS:
10 different variety apples, peeled, cored & chopped into bite sized pieces
1 1/2 cups water
1 small (thumb-sized) piece fresh ginger, peeled and finely grated
2 tablespoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 tablespoons brown sugar


DIRECTIONS:
Place all ingredients in a large stockpot and stir to incorporate. Bring to a boil, reduce heat and cover, simmering for about 20 minutes. Stir frequently to prevent applesauce from sticking to bottom of pot. Applesauce is done when most of the apples have dissolved into a chunky sauce. If a smoother applesauce is preferred, simmer longer and mash chunky apples with a heavy spoon.


Serve with a cup of hot cider for total apple overload!

Smokin' Red Pepper Casserole

I recently discovered how easy it is to roast red peppers, and have been enjoying their smoky sweet flavor a lot this fall. I had a bunch of these peppers left over from a recent potluck, and thought of some creamy, tangy ingredients to incorporate my peppers into a casserole.


Bain taitneamh as do bhéil!

PREP TIME: about 1 hour
COOKING TIME: about 25 minutes
SERVES: 4-6 people

INGREDIENTS:
3 large red bell peppers
1 lb conchigliette (tiny shell) pasta
1 large onion, finely diced
2 cloves garlic, finely diced
5-6 large pimento-stuffed green olives, diced finely (including pimentos)
2 tablespoons brine from olive jar
2 cups light or vegan sour cream
2 tablespoons dried dill weed
1-2 teaspoons smoked paprika
olive oil for cooking
salt & pepper, to taste


DIRECTIONS:
Preheat oven to 350 degrees Fahrenheit. Roast red peppers. To roast on grill: wash peppers & remove any stickers. Place peppers directly on grill and blacken all sides. Remove from grill, allow to cool. Cut off tops of peppers, remove & discard blackened skin. Carefully scrape out seeds & ribs and chop pepper into bite-sized pieces. If roasting peppers inside, use broiler to blacken skin and follow the rest of the steps listed above.

Cook the conchigliette pasta according to package directions until al dente, adding 2 tablespoon olive brine to pasta water. Drain and set aside.

In a large saucepan with deep sides, saute onion & garlic in a little olive oil until just browned. Add roasted peppers and olives, stir to incorporate. Add cooked conchigliette, sour cream, dill weed and salt & pepper to taste. Stir to incorporate and allow mixture to simmer for 5 minutes.

Remove mixture from heat and place in a greased casserole dish. Sprinkle smoked paprika evenly over top. Cover with foil and bake for 2o minutes. Remove foil and bake for 5 minutes more to brown top.


Serve with a nice cold German lager!

Rib-Stickin' Oatmeal

Comfort food is an every-meal thing for me, so in my view, there's no better way to start out your day than with some delicious, incredibly good-for-you and extremely filling oatmeal.

This recipe in particular is very open to substitutions-- I've included the toppings that are seasonal to me right now and that really spark my tastebuds. But you should experiment: instead of apples you could try peaches, grapes, pears or bananas. Instead of pistachios you could try walnuts, pecans, almonds or macadamia nuts. Instead of dried cherries, try raisins, dried cranberries, prunes or dates. You get the idea. The sky is the limit with this one, and trying lots of new fruits and nuts helps to keep you from getting bored with the same old thing.

I really don't care for instant oatmeal: I find the flavor bland and the texture not very appealing. Plus all of that processing strips away some of the important nutrients found in oatmeal. My favorite type of oatmeal is steel cut, which are chunky and delicious. A lot of people shy away from steel-cut oatmeal because they think it's expensive and time-consuming to cook, but I have found neither of these things to be true. I buy my steel cut oatmeal in bulk, for about .99 cents a pound. The cooking time is a little longer than instant oatmeal, but it's really as time-consuming as some would have you believe. And well worth it for those tasty results!

That being said, of course you can substitute old fashioned or even (gulp) instant oatmeal for the steel-cut in this recipe. Just follow the cooking instructions on the back of the box. All types of oatmeal are incredibly heart-healthy and will lower your bad cholesterol. Plus they all have lots of fiber. So really it's a win-win situation, although I'll always maintain that steel-cut is the best!


Bain taitneamh as do bhéil!

PREP TIME: about 10 minutes
COOKING TIME: about 10-15 minutes
SERVES: 1-2 people

INGREDIENTS:
1 cup steel cut oatmeal
2 cups water
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup dried tart cherries
1 large apple, cut into bite-sized pieces, divided
1/4 cup roasted unsalted pistachios, chopped finely, divided
2 teaspoons brown sugar, divided
1/2 cup plain or vanilla soy milk, divided
salt, to taste

Place oatmeal, water and spices in a saucepan and bring to a boil. When boil is reached, reduce heat to a simmer. Stir occasionally to prevent sticking. About 5 minutes before oatmeal is done, add dried cherries to mixture and stir to incorporate. Oatmeal is done when all liquid is absorbed and mixture is fluffy.

While oatmeal cooks, chop up apple and pistachios. Remove finished oatmeal from stove and spoon into two bowls. Top each bowl with apple pieces, pistachios and 1 teaspoon of brown sugar. Pour 1/4 cup (more if a runnier oatmeal is preferred) soy milk over each bowl and salt to taste.

Serve with a steaming cup of tea and get ready to start your day!

Spaghetti Squash Pie

I recently trekked to my childhood home in Central New York and smuggled 2 gorgeous spaghetti squash from my Uncle Jim's garden in my suitcase home. I've been thinking about writing a few gluten-free recipes, and I thought the squash might just make a delicious and comforting gluten-free "pasta" casserole that wasn't gummy or soggy.

Any pasta casserole is only as good as your sauce, so take your time with this one. As always, be sure to choose a good wine to cook with-- cheap wine just doesn't taste as good! Wine is generally gluten-free, but you should always check. The Gluten Free Kitchen has a great resource page here to look up your particular label.


Bain taitneamh as do bhéil!

PREP TIME: about 1 hour
COOKING TIME: about 1 hour
SERVES: 6-8 people

INGREDIENTS:
2 medium to large spaghetti squash
1 large onion, diced finely
2 cloves garlic, diced finely
1 large red bell pepper, chopped into bite-sized pieces
1 28 oz can diced tomatoes
1 15 oz can diced tomatoes
1 6 0z can tomato paste
2 cups red wine
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon dried parsley
1 6 oz package crimini mushrooms, cleaned and sliced
1 cup freshly grated Parmesan cheese, divided
1 cup freshly grated mozzarella cheese, divided
olive oil for cooking
salt and pepper, to taste


DIRECTIONS:
Preheat oven to 4oo degrees Fahrenheit. Poke several holes in both of the squash and microwave on HIGH for 5 minutes. Remove from microwave, cut off bottom and stems of squash and cut in half lengthwise. Scrape out seeds and rind with a spoon and discard. (Or save and freeze for stock!)

Place the 4 squash halves in a large baking pan rind-side up. Pour 1 cup of water over squash and cover with foil. Place in oven and bake for 40 minutes, or until very tender.

While the squash cooks, prepare sauce. In a stock pot, saute onion & garlic in a little olive oil until just translucent. Add chopped red peppers, saute until just soft. Add both cans of diced tomatoes, can of tomato paste, wine, dried oregano, dried basil, dried parsley, a dollop of olive oil and salt & pepper. Stir to incorporate. Bring mixture to a boil, reduce heat and simmer, covered, for at least a half hour. (A whole hour is better, if you've got the time!) If the sauce looks too thick, add a little more wine.

Saute mushrooms in a little olive oil until tender. Set aside.

When squash is tender, remove from oven and reduce temperature to 350 degrees Fahrenheit. Flip squash over in pan so rind is down and allow to cool. Grease a large casserole dish. When squash is cool, scrape out the insides horizontally to the stem with a fork, creating "spaghetti" strands.

Spread squash "spaghetti" evenly over the bottom of the greased casserole dish. Top with mushrooms, 1/2 cup Parmesan cheese and 1/2 cup mozzarella cheese. Spread a thick layer of the red sauce over "spaghetti", mushrooms and cheese. (There should be plenty of sauce left over for you to use in other recipes or freeze for later!) Top with remaining 1/2 cup Parmesan cheese and 1/2 cup mozzarella cheese.

Cover casserole with foil and bake for 20 minutes. Remove foil and bake uncovered for 5 minutes more to brown top.


Serve with a glass of red wine and a big green salad!

Thai Green Curry Lentils

I used to be scared of lentils. I had one awful lentil dish years ago in some forgotten restaurant, and since then I've convinced myself that I just didn't like them.

But I have a vegan buddy who swears by them, for their taste and versatility. Not to mention the fact that they are low in saturated fat, high in protein and a great source of fiber. I was encouraged to try them again.

Lentils are one of the oldest legumes in recorded history, and used often in Asian and Mediterranean cuisine. I'm a huge fan of Thai flavors, so for my first venture into the world of lentils, I decided to use some green curry and coconut milk to entice my taste buds. Most grocers carry green curry paste-- it keeps very well in the fridge and can even be frozen. I used spinach in this recipe, but swiss chard or kale would be tasty as well. This dish is super simple and comes together very fast-- a great weeknight meal!


Bain taitneamh as do bhéil!


PREP TIME: about 20 minutes
COOK TIME: about 20 minutes
SERVES: 4-6 people

INGREDIENTS:
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup red lentils
4 cups vegetable broth, divided
3 medium red potatoes, chopped into small uniform pieces
2 large zucchini, chopped into bite sized pieces
1 large handful baby spinach, washed
1 - 14 ounce can light coconut milk
1 tablespoon green curry paste
1 small (thumb sized) piece of fresh ginger, peeled and finely grated
olive oil for cooking
salt and pepper to taste


DIRECTIONS:
In a stock pot, combine 2 cups vegetable broth and lentils with a splash of olive oil and a pinch of salt and pepper. Bring to a boil, reduce heat, cover and simmer until liquid is absorbed, about 15 minutes. Check the lentils frequently so they don't burn. In a separate pot, combine remaining 2 cups vegetable broth and chopped potatoes. Bring to a boil, reduce heat, cover and simmer until tender.

While the lentils and potatoes cook, add olive oil to a large skillet with deep sides and saute onions and garlic until just translucent. Add zucchini and saute until soft.

At this point, the lentils and potatoes should be finished cooking. Drain potatoes. Add coconut milk, green curry paste, grated ginger, potatoes and lentils to the skillet, stirring gently to incorporate vegetables and liquid. Bring mixture to a boil, reduce heat, cover and simmer for 2 minutes.

Add spinach to liquid and simmer one minute until wilted.

Remove from heat, season with salt and pepper to taste.

The finished product should be a thick stew-like consistency-- you can eat it with a spoon by itself or serve it over rice!

This recipe was originally published (with some substitutions) at VegWeb.com.

Harvest Chili

The weather is starting to cool in these parts-- we've been blessed with a week of crisp, bright days and cool, clear nights. Now I'm not a huge winter fan, but one thing I do like about cooler weather is making (and eating!) chili.

Chili is incredibly versatile, easily meat-free, wonderfully tasty and really, really good for you. Lots of veggies give you that vitamin & mineral boost and the beans give a good kick of protein. Served with a big old hunk of cornbread, it makes a very filling meal. The vegetables in this recipe are from my local farmer's market, making this a very seasonal dish. But the great thing about chili is that it takes to just about any vegetable, so throw in whatever's fresh in your area.

I use beer in my chili because I think it gives it a great earthy flavor. I prefer to use a hearty lager or ale-- in this particular recipe I chose the unofficial beer of Philadelphia, a Yuengling Lager. You can substitute your favorite brew, or whatever you have kicking around in the fridge. But did you know that not all beer is vegan? It's true! Some beers (and wines!) are filtered with animal products such as gelatin and isinglass (a fish product). For a handy guide to all vegan beers/wines/liquors, check out the amazing website Barnivore. They update their lists a lot, so be sure to keep their site bookmarked for a quick reference.

My chili is really mild, but if you like things spicy, feel free to use hot chili powder or even add a sprinkle of cayenne powder.

If beans give you... how do I put this... gastrointestinal distress, there are a few things you can do to make them easier on your system. I encourage you to drain and rinse your beans. You do lose some nutrition by doing so, but they will be easier on your stomach. I've also included bay leaves in this recipe, as many people find that cooking beans with bay helps them digest a little better. Above all, keep eating them-- they are protein power-houses and your body will eventually get more used to them.

Bain taitneamh as do bhéil!

PREP TIME: about 1 hour (plus time for soaking beans)

COOKING TIME: 2 hours

SERVES: 8-10 people

INGREDIENTS:

1 cup dried red kidney beans (substitute 1 15 oz. can, drained & rinsed)

1 cup dried garbanzo (chickpea) beans (substitute 1 15 oz. can, drained & rinsed)

8 cups vegetable stock, divided

3 bay leaves, divided

1 large onion, diced finely

3 cloves of garlic, diced finely

2 large bell peppers, chopped into bite sized pieces

2 ears corn, kernels removed

3-4 carrots, grated

1 28 oz. can diced tomatoes

1 5 oz. can tomato paste

3 tablespoons mild chili powder

1 12 oz. can vegetarian lager or ale

olive oil

salt & pepper to taste

DIRECTIONS:

In separate bowls, cover dried kidney and garbanzo beans with water and soak for at least 4 hours.

After beans are done soaking, drain and rinse. Place in separate stock pots and add 2 cups of vegetable broth to each. Add 1 bay leaf to each stock pot. Bring beans to a boil, reduce heat to simmer and cover. Cook until beans are tender and easily crushed with a fork, adding more water if necessary and stirring to prevent them from sticking to the bottom of the pots. When beans are done, drain & rinse. Discard bay leaves. (Skip these two steps if using canned beans)

In a small frying pan, saute onion and garlic in a little olive oil until just translucent.

In a large stock pot, combine 4 cups vegetable broth, 1 bay leaf, onion & garlic mixture, diced peppers, corn kernels, grated carrot, can of diced tomatoes, can of tomato paste, chili powder, beer, cooked beans, salt & pepper (to taste) and a dollop of olive oil. Bring mixture to a boil, reduce heat to simmer and cover. Add water or more vegetable stock if chili needs a little thinning. Simmer for 2 hours, stirring occasionally.

Discard bay leaf and serve with a dollop of sour cream, a hunk of cornbread and a cold beer.

Flatbread Pizzas on the Grill

As the warm days start to wind down and fall leaves begin to pile up, we are trying to squeeze in as much grill time before we have to retire it for the winter. One of our favorite "company" meals is individual flatbread pizzas that we cook on the grill. It's super easy, very delicious and dinner guests love creating their own flavors with different toppings. All of the toppings I've listed are merely suggestions-- use your own favorite vegetables/cheeses/sauces. For a vegan pizza, just omit the cheese. I went with a very traditional pizza, but try using pesto instead of tomato sauce! Try a sweeter approach with fruits and mild cheese! That's what makes these little pizzas so fun-- the possibilities are endless. So experiment, create, have fun!

Don't have a grill? No problem! These can be done with your stovetop/oven as well.

Bain taitneamh as do bhéil!


PREP TIME: about 30 minutes
COOKING TIME: about 30 minutes
SERVES: as many people as you have flatbreads for! (Most people are satisfied with 1-2 individual pizzas)

INGREDIENTS:
5-10 medium-sized whole wheat Mediterranean flatbreads
1 cup olive oil
2 large garlic cloves, roughly chopped
1 tablespoon dried oregano
1 tablespoon dried basil
kosher salt & freshly cracked pepper, to taste
2 cups tomato sauce
1 onion, sliced thickly
1 8 oz package baby portobello mushrooms, cleaned
2-3 summer squash or zucchini, cut into thick rounds
2-3 bell peppers, cut into thick chunks
2 large handfuls fresh baby spinach, washed and patted dry
3 large balls fresh mozzarella cheese, sliced thickly
1 cup Parmesan cheese, shredded



DIRECTIONS:
Fire up grill and get to a medium heat. If cooking inside, preheat oven to 350 degrees Fahrenheit.

In a small frying pan, warm up a little olive oil. Add chopped garlic and saute until just translucent, taking care not to burn.

Combine remaining olive oil, sauteed garlic, dried oregano and dried basil in a small bowl. Season with kosher salt & pepper to taste. Stir to combine.
Skewer chopped vegetables and brush with olive oil mixture. (If cooking inside, saute chopped vegetables in frying pan with a little of the olive oil mixture until just tender) I don't like to mix types of veggies on my skewers-- I find that they don't cook as evenly if you do.

Put vegetable skewers on the grill and cook until tender, turning occasionally to cook evenly. Remove skewers from grill, remove veggies from skewers. Chop any of the larger pieces into bite sizes. Separate the veggies by type, so your guests can choose toppings themselves. (You should have an onion bowl, a pepper bowl, a mushroom bowl, etc.)

Brush one side of the flatbreads with olive oil mixture and place directly on grill, olive oil side down. Grill until just crispy. (You should see some black grill marks on one side) Remove from grill (do NOT grill other side at this point) and bring inside for your guests to top. If cooking inside, crisp the olive oil side of flatbread in a hot frying pan.

Inside, lay out a topping station. Arrange bowls of grilled vegetables next to a bowl of fresh spinach, a bowl of sliced mozzarella cheese, a bowl of shredded Parmesan cheese and a bowl of sauce:

Brush the ungrilled side of flatbreads with olive oil mixture. Pass out flatbreads to guests. Encourage them to get creative with the toppings! (IMPORTANT: they should top the side of the flatbread that you ALREADY grilled. The freshly olive oiled side is going back on the grill) Make sure that your guests remember what toppings they chose-- they are going to look a little different after they've been back on the grill!

Topped and ready for the second round of grilling:

Carefully place the topped flatbreads back on the grill and grill until bottom is crispy and cheese is melted. If cooking indoors, place flatbreads on a cookie sheet and bake until bottom is crispy and cheese is melted.

Serve to guests, and watch them disappear quickly!