Sunday, August 7, 2011

Apple Cranberry Tart

I got the original recipe that inspired this experiment from my friend PJT, but I didn't have enough of everything it called for, so I winged it.

I used a recipe I found online for the dough, this recipe makes twice as much as you will need, I wrapped half in saran wrap and put it in the freezer.

I cooked the crust on a baking sheet for about 10 minutes on 400F.

While it was cooking, I prepared the apples:

3 Fuji Apples (according to the bag anyway, but I'm convinced they were pink ladies), cored and sliced thin.
1/3 cup dried cranberries (I used Craisins)
4 tbs Smart Balance Butter Blend
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 cup brown sugar

Melt the butter in a microwave-safe container, add spices and sugar. Spoon about 1/2 to 3/4 over the crust and then toss the apples in the remainder.

Lay apple slices over crust, sprinkle dried cranberries on top. Bake at 350F for 45 to 50 minutes, until crust is browned and apples are slightly tender.

Let cool before serving.

Vegan Egg-Salad that Doesn't Suck

This is a recipe from my Mom, who I believe got it from my Grandma.

Mom and I both don't like egg-salad, but we both enjoy this in a sandwich - having some in the fridge is an easy way to have a quick snack while you're planning something else for dinner.

This IS a vegan recipe, but I'm not a vegan (at least not yet)... I just prefer some vegan things over the non-vegan versions. This recipe calls for Vegenaise, which is a vegan mayonnaise. It is MUCH better for you in terms of fat and cholesterol, and I actually prefer the taste!

(Ok, ok, this pic is of REAL egg-salad, but you get the idea)

Vegan Egg-Salad

1 package extra-firm tofu (I use Nasoya brand)
2 tbs Bill's Best Chik'Nish seasoning (I didn't have quite enough, so I added about 1/2 tbs of McKay's Chicken Seasoning)
1/2 to 1 cup Vegenaise

Optional Additions:
chopped onion, celery, pickles
(I used about 1/4 cup of dill pickle relish and a few twists of black pepper)

Press the excess water out of the tofu. The easiest way for me to do this is to place the brick of tofu (out of the package) between two salad plates and squeeze over the sink.

In a medium sized bowl, mash the pressed tofu with a fork until crumbled up into small pieces. Add chicken-style seasoning and mix well.

Add Vegenaise and stir, add enough to make the spread the consistency you want. Add any extras (onion, celery, pickle, pepper, etc.). Cover and refrigerate.

For a quick snack you can spread some Vegan Egg-Salad in a 1/2 of a pita. Mom likes to add a few grape tomatoes in the pita, too.

This recipe is also the start of my Grandma's Potato Salad, which I LOVE.