Apple Crisp (vegan, pareve, wheat-free)

Apple crisp is a favorite of ours! At times, we serve it as dessert, and at times, as a decadent Shabbat side dish.

Here's what I do:


 8-10 apples, chopped coarsely (I don't bother to peel them, but you are welcome to if you prefer that!)

2/3 cup flour - I use oat flour or rice flour

1/3 cup sugar

4-6 tablespoons oil (you can use the amount you want, it's really flexible

ground cinnamon

Place chopped apples in a baking pan (I use a large lasagna size pan), and sprinkle cinnamon on top.

Combine flour, sugar, and oil in a bowl and mix well with a wooden spoon.

Spread the flour mixture over the top of the apples.

Bake, uncovered, at 180C for about 45 min.

Enjoy! (It goes really well with vanilla ice cream, dairy or non-dairy!)

Monday Night, April 4, 2011

Continuing the freezer cleanout, I still have a few things to use up.

Among the odds and ends I've found are peas, corn, green beans, oats, oat bran, sesame seeds, and more.
Tonight we'll use some of that up:

Coming to the table tonight:

Corn soup (saute onion, garlic, and red pepper. Add frozen corn and soup stock (or water). Bring to a boil, then simmer for 10-15 min. Puree with an immersion blender. Add milk or soymilk, if you like it creamier, and heat gently, but don't boil again.)

Pasta with cheese
Make-your-own-salad
Apple crisp (using some of those oats and oat bran!)

Tuesday Night (Feb.15, 2011)

Tuesday is turning into a busy day for us! I have a feeling it will be one of those days when we get home at 6 p.m. from running around all day, famished.

I think it will be a crock pot day!


Here's what we'll be eating:

Tomato Soup -  Saute onion and garlic in olive oil. place in crock pot with crushed tomatoes, soup stock (I love keeping soup stock in my freezer - made from all the vegetable trimmings that otherwise would have gone to waste!), a few tablespoons of tomato paste, honey or other sweetener, ground black pepper, and bay leaves. Cook on low for 8 hrs. Don't forget to remove the bay leaves before serving, and puree if desired. I don't usually bother to puree this soup.

Toasted sandwiches - We have leftover pitot, so we'll fill them with tomatoes, peppers, avocados, olives, etc and sprinkle with cheese, and toast.

Fresh Veggies on the side - Whatever is still in the fridge! (I think we're down to carrots and cucumbers)

Apple Crisp - Diced apples sprinkled with cinnamon, covered with oats mixed with sugar and healthy oil, and baked till smells delicious. I'll assemble this in advance and put it in the oven as soon as we walk in the door.

How do you feed your crew on busy days?