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VeganMoFo: Raw Apple Crisp and Veggieful Dinner – swell

VeganMoFo: Raw Apple Crisp and Veggieful Dinner

This morning I got up, went to the dehydrator, and pulled out a tray of Maple Cinnamon Buckwheat Crispies from Raw Food Real World.  (No, maple isn’t really raw…ooh, controversy!)  Then I sliced some apples, mixed them with a “syrup” out of dates, cinnamon, cardamom, lemon juice and coconut water, and topped them with the Crispies and little bit of chopped walnuts.  Voila!

I know it’s crazy, but I had a piece for breakfast, topped with some vanilla cashew cream that I’d made yesterday.  It was SO GOOD.

Since I heard we might be getting some snow, and at the very least a frost, this weekend, I’m trying to get the last harvesting out of my puny driveway container garden (we don’t have a yard).  One thing I grew this year was some brussels sprouts, and they were on the more successful end of things, though only one stalk in particular was adequately productive.

I knew it was the time to make some Mole-Roasted Cauliflower from my zine*, only using brussels sprouts instead!  My friend Jackie just sent me a message saying she loves this recipe, so I’m going to share it here for everyone.  These are zesty, flavorful, and delicious… if you’re spice-wary, reduce or omit the cayenne.  (Yes, there are still zines available!)

Mole-Roasted Cauliflower (or brussels sprouts)

1 large head cauliflower, broken into florets (or 1 lb.+ brussels sprouts)

1 tsp chili powder

1/2 tsp smoked paprika

1/8-1/4 tsp cayenne

1/2 tsp epazote or oregano

1 tsp sesame seeds

1/8 tsp cloves

1/4 tsp coriander

1/4 tsp cumin

2 tsp cocoa powder

2 cloves garlic, minced or pressed

3 tbp canola oil

1-2 tsp lime juice

salt and fresh ground black pepper to taste

chopped fresh cilantro to garnish

Preheat oven to 425F. In a medium mixing bowl, whisk together all ingredients except cauliflower and cilantro. Add cauliflower and toss well to coat, then place in a single layer in an oven-safe dish. Roast for 25-35 minutes until edges are crispy and browned, and sprinkle with chopped cilantro. Serve hot.

While the brussels sprouts were roasting, I cooked up some red quinoa that I topped with the last tomatoes from the garden:

And you know how I said in the quiz from yesterday that I was scared to work with mustard greens?  Well wouldn’t you know, today I got some in the CSA box, and I decided to go for it.  I sauteed some sliced garlic in olive oil, added the chopped mustard greens, and then drizzled the whole shebang in white balsamic, which is sweeter than it’s more common cousin.  The mustard-y flavor was subtle and lovely, and the balsamic balanced out the intensity that I’ve always feared.  Hooray for trying new greens!

In other news, I’ve been working on the new blog, and it’s tough work!  Getting more creative control is hard for me because I get crazy about all the choices I have.  I haven’t even begun to tackle reformatting image sizes since I have a larger layout.  Woof.  One day, though, it will be done.  Hope everyone is having a wonderful day, and I’ll see you back here tomorrow!

No Responses to “VeganMoFo: Raw Apple Crisp and Veggieful Dinner”

  1. Mo says:

    Red quinoa is so pretty, but I’ve never seen it anywhere. Does it taste like regular quinoa?

    • a-k says:

      Yes, it tastes just the same (well, to me anyway)! We just started carrying it in bulk at my co-op, but otherwise I’ve seen it in a red box called Incan Red, or something like that.

  2. Jes says:

    Oh brussels yum!!! And mustard greens?! And ‘maters?! Delicious food all around!

  3. Nora says:

    I don’t think it’s crazy to have that for breakfast! It’s still healthier than 95% of Americans’ breakfasts! haha

    Also, I think red quinoa is one of the prettiest things ever! Way to conquer your mustard greens fear so deliciously!

  4. Mandee says:

    I don’t think having apple crisp for brekky is a bad thing, it looks deliciously healthy!

    And I don’t think I’ve ever seen mustard greens here, will have to keep my eye out for some.

  5. Lauren says:

    I just started eating mustard green, they are so good! I love them with lots of garlic and olive oil!

    I use red quinoa too, it adds a lovely color!

  6. Andrea says:

    Sounds like a great breakfast – kind of like granola but better. The recipe sounds delicious, too. Can’t wait to try it.

  7. keeryah says:

    i want brussels sprouts really bad now. they’re totally on the menu for this weekend now!

  8. Yoga Witch says:

    I’m going to try this for dinner tonight!! Yum!

  9. mihl says:

    It is totally not crazy to have that crisp for breakfast. Food like that should be eaten all day long, if you ask me.

  10. Alyssa says:

    So jealous of that apple crisp! Yum!

  11. eatavegan says:

    All your veganmofo posts look so delicious! Your blog is always completely inspiring.

  12. DJ says:

    That raw apple crisp looks amazingly tasty especially topped with that vanilla cashew cream! And yay for roasted brussel sprouts!

  13. Kiersten says:

    Your apple crisp looks so pretty!

  14. veganhomemade says:

    That’s so cool that you grew brussels sprouts! It always surprises me when I see them on the stalk in the store, I forget that they don’t grow individually.

  15. Blaine Tacker says:

    Oh sweet! How do you make the date syrup, do tell :)

    Looks lovely

  16. shannonmarie says:

    Good job getting a raw dish on the Mofo highlights post. I have a raw blog myself, so it is nice to see the uncooked represented. I especially like how you present both the raw and cooked side-by-side on your blog. It all looks good together.

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