Tag Archives: #veganrecipes

Crustless Apple Skillet Pie (V, GF)

Zyliss sent me this iron skillet to review and share an honest opinion of it.

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The first thing that I noticed is that it’s textured; it is ball blasted, which creates indentations that allow for excess oils and fats to collect away from your food for healthier cooking. I fried a green tomato, and it was crisp in 2 minutes without being greasy. I’ve been dreaming of all the veggies I can fry with it!

I was intrigued that I could put the frying pan in the oven. Since my doctor discovered my wheat, dairy and egg intolerance, I have always bought a vegan gluten-free pie crust. I have never attempted to make a crust from scratch because I haven’t had the time and the process seems tricky. However, I was wondering what the difference would be if I tried to make a crustless apple pie in this skillet instead of a normal glass pan. I was shocked at the result! My pie actually stayed together without a crust!!! I was expecting it to just fall out of the pan onto the plate, but it firmed up! Maybe the iron skillet gets much hotter than an average pan? I don’t know, but it works. I made an easy crustless apple pie that plated well!

We went apple picking the week before and had bags of apples sitting on the counter. We picked Enterprise apples, which are a blend of McIntosh, Golden Delicious, and Rome Beauty. If you can’t find an Enterprise Apple, I personally have never seen them in the store, you could use a McIntosh and a Delicious Apple in this pie; I don’t think it really matters.

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In this recipe, I tried some new ingredients from Bob’s Red Mill. I had never baked with date sugar before. FYI – this date sugar has oat flour, and I didn’t notice it until I used it! If you are sensitive or allergic to oats, don’t use this brand of date sugar; Royal Palm is oat-free and you can buy it here on Amazon, or you can substitute coconut sugar in the recipe. According to Bob’s Red Mill’s website, “date sugar can be used in many baking recipes as a one-to-one replacement for white sugar or brown sugar.” It has “lightly sweet with delicious butterscotch notes.” At first, I wanted to make a caramel apple pie with my favorite Dulce De Leche recipe. But, then I was wondering, would the date sugar give my pie a hint of butterscotch? Since the pie doesn’t have any refined sugar, the taste of walnuts and apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness. Try serving it with coconut whipped cream, vegan ice cream or So Delicious CocoWhip!™ if you wish for extra sweetness.

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crustless apple pie 2

Crustless Apple Skillet Pie

  • Servings: ~12 searchings
  • Difficulty: easy
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This crustless vegan apple pie is sweetened with date sugar, the taste of the apples dominates with an undertone of cinnamon and a hint of butterscotch sweetness. It's also gluten-free.


Credit: My Real Dish

Ingredients

Topping:


Directions

  1. I lightly sprayed the 8-inch skillet with olive oil (although the label says I don’t have to); set skillet aside.
  2. Peel and chop 2 apples (~3 cups) into small chunks
  3. In a very large bowl, combine flours, baking soda, baking powder, Redmond Real Salt, and cinnamon.
  4. In a medium mixing bowl, add applesauce, date sugar, vegan butter, and vanilla. Mix until fluffy and well combined.
  5. Slowly add in dry ingredients into wet. Mix until fluffy and well combined.
  6. Stir in apples and nuts.
  7. Put the topping ingredients into a small bowl. With a fork, cut in the butter by mashing it into the date sugar and cinnamon until it is finely combined into little granules. I prefer fine granules over large clumps.
  8. Evenly spread topping over the pie.
  9. Bake in a 325 degrees oven for 40 minutes or until a toothpick inserted into the center comes out clean.
  10. Cool in pan on a wire rack for at least 1 hour.
  11. Serve slightly warm or at room temperature.
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Zyliss is offering my readers 10% off on all products. The Zyliss Cook promotional code: cook2017 can be used at check out.

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Kiwi Raspberry Salad

Today I wanted something different when I was making this Raspberry Kiwi Salad. So I experimented with some fruit! I love hemp hearts on my salad. Did you know that 3 tablespoons of Hemp Hearts contain 10 grams of protein and 3 grams of fiber?! They are so healthy for you!
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Kiwi Raspberry Salad

  • Servings: 1 lunch
  • Difficulty: easy
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This Kiwi Raspberry Salad is light, refreshing and sweet!.


Credit: My Real Dish

Ingredients


Directions

  1. Prepare veggies and fruit: clean, peel, and slice/chop. I like to clean my cucumbers with Thieves Fruit & Veggie Spray and Thieves Fruit & Veggie Soak for my raspberries and lettuce. You can buy them here.
  2. Place lettuce in the bowl, and add ingredients.
  3. Top with Hemp Hearts and drizzle Trader Joe’s Organic Red Wine & Olive Oil Vinaigrette Dressing on top.
  4. Enjoy!

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Tropical Fruit “Nice Cream” (Vegan & Paleo)

A couple of weeks ago I was visiting my husband’s family in rural upstate New York. The closest Trader Joe’s is over an hour away in Albany, and I stopped there before we got to the farm in order to pick up groceries for the week.

When my kids were begging for dessert, I made this simple “nice cream” with these three ingredients from Trader Joe’s: Organic Coconut Cream, Organic Tropical Fruit Blend, and Organic Blue Agave Sweetener. If you don’t have a Trader Joe’s near you, this frozen fruit blend has: pineapples, mangoes, strawberries, and bananas.

First, purée frozen fruit and coconut cream until smooth.

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Then, add the Organic Blue Agave Sweetener.

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Put into a freezable container and freeze. I made it at 11 am and served it after dinner at 7 pm. You can try it after 30 minutes – it shouldn’t take long to firm up.

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Scoop it out and serve.

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I served it with Enjoy Life Vegan Chocolate Chips and the Best Vegan Chocolate Sauce.

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Tropical Fruit Nice Cream Cover 1

  • Servings: 1.1
  • Difficulty: easy
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Credit: My Real Dish

Ingredients

  • 1 can Organic Coconut Cream
  • 16 oz of Organic Tropical Fruit Blend (1 frozen fruit bag)
  • 1/4 cup Organic Blue Agave Sweetener
  • Optional: dark chocolate chips (I used Enjoy Life)
  • Optional: Best Vegan Chocolate Sauce. find the recipe here.


Directions

  1. First, purée frozen fruit and coconut cream until smooth.
  2. Add the Organic Blue Agave Sweetener and cream until combined.
  3. Put into a freezable container and freeze for at least 30 minutes. I let it freeze for 7 hours
  4. Serve! Feel free to top with Vegan Chocolate Chips and the Best Vegan Chocolate Sauce.


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What is your favorite “nice cream”? Post about it in the comments! 

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