And now for something completely different to get in the holiday spirit……
Everyone in my family is a food snob, but we’re all different kinds of food snobs. So a typical holiday family meal might include satisfying the vegan faction. And the vegetarian-except-when-there’s lobster faction. And the haute cuisine faction. And the macrobiotic faction. About the only thing we don’t have is a meat-and-potatoes faction.
Which is a good thing, because the only time in recent memory that I actually cooked something with fur, I ended up sending A to the hospital with what turned out to be heartburn and not heart attack. Who knew you didn’t cook pork barbeque in a crock-pot?
I LOVE to bake for holidays, especially vegan baking, especially when no one knows that it’s vegan, only that it’s unbelievably delicious.
Here is one of my faves for the Thanksgiving-Solstice-Christmas season. It’s really, really good and it takes a lot less time and effort than rolling out a piecrust.
Vegan Cranberry Apple Crumble
8 tablespoons canola or corn oil
¼ cup brown rice syrup
1 cup whole wheat flour
2/3 cup unbleached flour
pinch of salt
1 ½ lb. Granny Smith or other tart apples (about 4)
1 cup fresh cranberries
1 1/2 tablespoons flour
2/3 cup brown rice syrup
1 teaspoon cinnamon
1 cup rolled oats
1 cup chopped walnuts
¾ cup whole wheat flour
2/3 cup Demerara sugar (or other coarse, natural sugar)
6 tablespoons canola or corn oil
Dough: To make the dough, whisk the oil and brown rice syrup together. Combine the flours and salt and mix into the wet ingredient. Mix until a dough forms, then knead on a lightly floured surface 3 or 4 times until a smooth ball forms. Lightly oil a 10 or 11 inch tart/flan/quiche pan or spring-form pan and press the dough into the bottom of the pan and refrigerate for at least an hour. Bake at 375 for 10 to 15 minutes until the crust begins to turn brown.
Filling: Let the crust cool while you peel and slice the apples thinly. Toss the apples and cranberries with the flour and cinnamon until the fruit is coated. Put the fruit filling in the tart shell and drizzle the rice syrup over the top.
Crumb topping: Use your fingers to mix the dry ingredients with the oil until it’s crumbly. Put the topping over the fruit, trying to completely cover the fruit with the topping. Bake at 375 for about 40 minutes until the filling is bubbly.
Serve warm. Great with a slathering of Ben & Jerry’s or Purely Decadent vanilla!!