Pear-Apple-Blueberry Crumble.

Third post of the day and I had to show you. After I cleared the dishes and cleaned up after having my delicious burger dinner, I noticed the apples and very ripe pears in the fruit bowl. "I should make a crumble with those.", I thought. Then a few minutes later, I had a very strong urge to do it NOW. So off I went and chopped up the fruit and added it to a bowl with cornstarch, lemon, cinnamon and a bit of maple syrup. Then I made a crumble topping of melted Earth Balance, bit of brown sugar, coconut, oats and whole wheat flour. 45 minutes later, we have a delicious sweet crumble that goes amazingly with vanilla soy ice cream. I was in heaven eating this.

Apple-Plum-Strawberry Crumble

Summertime is the perfect time to make a fruit crumble. I went to Real Food Daily with my husband and in-laws this afternoon and for dessert we had their peach-blueberry cobbler. It was quite good and it inspired me to make a fruit dessert. I've made this before using mango and strawberries and I can imagine using any fruits that you have available. I had a ton of red delicious apples plus a few juicy plums that were very ripe. I didn't have fresh strawberries so I used some frozen ones I had in the freezer. It was delicious! I based the recipe off of the one here and substituted Earth Balance margarine for the butter, agave for the sugar and cut the brown sugar in the topping in half. Still sweet and scrumptious.

Spaghetti with Spinach and Mushrooms + Strawberry-Mango Crumble

I made this pasta recipe the first year I went vegan. I had just subscribed to Vegetarian Times magazine and I was exploring and trying recipes from various issues. That was about 2 1/2 years ago so I thought I'd come back and make this dish again. This recipe requires baking the dry spaghetti in the oven for a while to toast them which creates a nutty flavor. The toasted spaghetti is then cooked in a broth flavored with mushrooms, tomato paste and harissa (a North African red chili paste) and allowed to plump up which creates a rich and silky texture. The mushroom flavored broth with the kick of spice from the chili made it taste similar to asian style noodles. Very comfort foody.


Not the best picture, I was too anxious to start eating! I served it with fresh slices of ciabatta bread.

I also made a strawberry mango crumble for dessert. Behold...



I veganized this recipe which simply required substituting Earth Balance margarine for butter. Otherwise it was all as written. I did switch out rhubarb for strawberries, I kind of think they have a similar tarty sweetness, don't you?


Not pictured but I had this with a scoop of vanilla non dairy ice cream. It was perfect. So glad I made this!