vegan dessert

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RECIPE: Apple Sauce

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RECIPE: Apple Sauce
for BC Living column “From Scratch”
October 2021

Some things are just better when they're made from scratch—and making something with your own two hands provides such satisfaction. When you cook from scratch, you know exactly what ingredients go into your meals, and it offers you the flexibility to adjust your recipe for dietary or taste preferences.

It’s apple season, and I just happened to get a huge bag of them for super cheap. I’m not a big pie person, so I knew I wanted to make applesauce. Not only is a great little side dish for all ages, but it's incredibly easy to make. (And it can be used to replace eggs in vegan baking!) By making it from scratch, you can also control the sweetness. 
 
I recommend not putting any sugar into it while you’re cooking. Depending on the apples you have, they might be sweet enough already. You can add sugar in afterwards when you taste test, or on an individual basis when serving. Try just sprinkling some cinnamon sugar on top for an added kick!

INGREDIENTS

  • 4 lbs of apples (about 10 medium)

  • ½ cup water

  • Juice of half a lemon

INSTRUCTIONS

  1. Peel and core the apples. I have an apple peeler which makes this job take far less time, but a regular peeler will do as well. Next, dice into small pieces.

  2. Place the apples into a large pot, and pour juice over the apples to help stop them from browning.

  3. Add the ½ cup of water and set over medium-high heat until the water starts to boil.

  4. Bring it down to a simmer and cover, cooking for about 20 minutes until the apples are fully cooked and easy to mash.

  5. For chunky applesauce, use a potato masher and roughly go over them until you have your desired consistency. Alternatively, process until smooth in a blender or with an immersion blender.

  6. Serve warm or cold, and optionally sprinkle with cinnamon.

Makes approximately four cups

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Take Me Away Vegan Pastries
Cookies n' Cream Cake Jars
February 19, 2021

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Take Me Away Vegan Pastries
Lemon Meringue Cake Jars
January 26, 2021

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But Make It Vegan: Chocolate Pudding
Recipe for Environment 911

Sometimes you have a craving for pudding (or chocolate in general), but don’t want to over-indulge. This recipe feels like the best of both worlds, as it will curb that chocolate craving and provide nutrition, and you’ll never guess there are avocados in it! You’ll want to adjust the taste based on what you prefer.

More or less banana, or maybe some more cocoa or spices. If you have some picky eaters that prefer a more milk-chocolate taste, you can add a bit of coconut sugar. Just try not to eat it all while you’re taste-testing!

PUDDING INGREDIENTS

  • 2 ripe medium avocados

  • 1 medium banana

  • 1/2 cup cacao powder (double check it’s vegan)

  • 6-8 dates (roughly 1/4 cup)

  • 1/2 cup plant-based milk

  • 1/2 tsp ginger

  • 1/2 tsp cinnamon

  • 1/2 nutmeg, fresh is best if you have it

OPTIONAL TOPPINGS

  • Non-dairy whipped cream

  • Fresh fruit

  • Mint

  • Sprinkle of fresh nutmeg, or cinnamon

INSTRUCTIONS

  1. Soak the dates either overnight or in a bowl with very warm water for 10 minutes. This softens them and makes them easier to blend. If your blender is high-powered enough, you might not even need this step.

  2. Put all pudding ingredients into a food processor, high-powered blender, or if you don’t have either, try an immersion blender. If the mixture is way too thick, add a bit more non-dairy milk, and if it’s too thin, add more banana or avocado.

  3. Pour into glasses (wine glasses will work) or small bowls.

  4. Optionally chill in fridge for an hour.

  5. Top with desired toppings and serve.

Makes 2 large or 4 small servings


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