I am not feeling very creative about my cooking lately, so this week I sifted through some of my favorite veg blogs to find recipes and ideas. Next week I’ll be making:
- Chickpeas and Dumplings
- Roasted Squash and White Bean Soup–If you want a disturbing reason to be veg, read the whole post; if you just want a yummy recipe, scroll down to the bottom of the post.
- No-Meat Pie–Steve will make the pie crust for me and I’ll make up the filling as I go. I’m sure I’ll include potatoes, carrots, onions, mushrooms, and some meatless crumbles.
- Asian Style Seitan and Veggie Stew
- Summer Chowder–I made this VeganDad recipe once before. It was delicious, so I’m going to make it again one last time, before all the corn is gone from the market.
Wash some apples.
Cut the apples into chunks. Leave the skins on, but remove the core and any bad spots.
Put the apple pieces into a casserole dish or roasting pan with just a little bit of water.
Bake at 350 degrees, until the apples are soft.
Put the baked apples into freezer safe containers. The apples will break up and get saucy when you are scooping them into the containers, but it will remain chunky. I use quart mason jars and quart sized yogurt containers. Label with the date and put into the freezer.
I’ve been making applesauce like this for years. It will keep in the freezer all winter. It works with any kind of apples (Cortlands, Paula Reds, Red Free, Macintosh, etc). I buy seconds, because they are cheap and since you’re cutting up the apples anyway, it’s no big deal to cut off the bad spots.