This recipe to accompany my last post, Vegan Potato Pancakes. Applesauce is soooo easy to make. And it tastes so much better fresh. I used Golden Delicious apples because they are my favorite, but any red apple will do. I also don’t use that much sugar because I honestly don’t think it needs it. Apples are sweet enough as it is, just a little bit more sugar makes it a treat.
Part of my prenatal care includes a nutritionist, which I think all prenatal programs should have. An expert separate from your OB/GYN that just focuses on how you are eating and proper weight gain. As knowledgeable and beneficial my nutritionist is, I am kind of annoyed with her. I told her I was vegan—no animal products, honey, or eggs. Then we went over my diet. She said it was one of the healthiest she has seen in awhile. Then she went over my blood work. Again, is was amazing. And she had no complaints about my weight gain so far. Then she hits me, “I am sorry, but legally I need to classify you as nutritionally high risk.”
WHAT? High risk nutritionally? Because I chose to break from the standard American diet and not to eat meat loaded with fat and antibiotics? Or dairy loaded with hormones?
Then she reassured me that I am healthy and the baby is healthy, so all that matters. It’s just a legal term. Her only suggestion was I eat one more serving of leafy greens every day. So I have made this giant, veggie-packed salad for lunch most days now.
And yes, this salad has plain tofu. If you do not like the taste of plain tofu (I actually do), you can marinade and cooked it first. But honestly, with all the dressing and veggies, you don’t even notice the tofu.
Apple Walnut Salad with Tofu
3 cups leafy greens (any combination of dark lettuce, spinach, kale, arugula, etc.), washed and dried
1/4 cup carrots, chopped or shredded
1 Fuji apple, chopped
1/4 small red onion, chopped
1/4 cup raw walnuts, chopped
3 oz extra firm tofu, drained and cubed
2 tbs Annie’s Lite Goddess Dressing
Cracked black pepper, to taste
In a big bowl, mix together all the ingredients. It’s that easy!
You can use any dressing you like, but Lite Goddess is amazing! This is just not for pregnancy, but make a great lunch for everybody. The nutrients of the dark green vegetables, vitamin C from the apples, vitamin A in the carrots, and healthy fat from the walnuts. I even suggest throwing in some avocado chunks too. High risk pregnancy my ass…
I just made this recipe up Sunday morning for a nice treat. It’s easy and came together quickly. I used the Mexican Vanilla my mom brought back from her trip to Mexico. I make small pancakes because they are easier to manage.
This recipe makes two servings, 5-6 small pancakes total.
1 cup Bisquick
2 tsp cinnamon
1/2 cup soy milk
1/4 cup applesauce
2 tsp Vanilla
Spray a pan with cooking spray.
Heat the pan over medium heat.
While it heats, mix together all the ingredients in a bowl. Mix just until combined, it is okay to have a few lumps.
Once the pan is hot, pour about 1/6 of the batter into nice circle on the pan. Repeat 2 to 3 more times, depending on how much space you have on the pan.
Once the bottom browns lightly, flip and brown lightly on the over side.
Repeat the previously two until all the batter is gone.
2 Honey Crisp apples, cut into small pieces
1/2 cup sugar
1.5 cups water
1 tbs cornstarch
Dash of salt
In a small sauce pan, add the chopped apples, sugar, and water.
Bring the pan to boil over medium-high heat.
Continue to boil until the apples soften slightly and turn a light golden color.
Reduce the heat and add the cornstarch and salt.
Cook for a few more minutes until the sauce thickens slightly. Then remove from the heat and top your pancakes with it.
Flavorful and fluffy pancakes with sweet crisp apple compote, good way to start the day! I had some soy bacon on the side.
What does a nerd do when it is her day off and Pi Day? Make a Pie to celebrate!
Speaking of work, you may have noticed that I have not been posting as much lately. I got a new job, and it is great but very busy. I will get better about posting as I settle in more. Michael started a new job too, so I decided to make us both something special tonight for all our hard work.
I thought a pie for Pi Day would be nice, but a giant pie for the two of us is just impractical. So I made two mini pies. Michael requested chocolate or apple pie, and I went with apple because it is easier to make. My parents went on a trip to Mexico a few weeks ago, and my mom send me some Mexican vanilla extract, and I have been wanting to use it all week. I thought it would be a nice addition to classic apple pie.
Vanilla Apple Pie
1 pie crust, frozen or homemade (I used frozen)
4 Fuji apples, pealed and cubed
1.5 tbs vanilla extract
1/4 cup sugar
1 teaspoon cinnamon
1 tbs cornstarch
Pinch of salt
If using frozen pie crust, let it thaw first.
Pre-heat the oven to 350 degrees.
Spray two small ramekins with cooking spray.
Roll out the pie crust on a well floured surface. Cut circles out of the pie crust that are a half inch larger than the radius of the ramekin. It’s okay if they are not perfectly round and there should be left over crust pieces.
Press the crust circles into the ramekins, reshaping them to fix it if need be. Make sure you press them in firmly and seal the edges as best you can.
In a small bowl, mix together the cubed apples, vanilla, sugar, cinnamon, cornstarch, and salt. Taste and adjust as necessary to your tastes.
Fill each ramekin with half of the mixture. They should be filled to the very full.
Take the remaining crust pieces and shape them into two circles large enough to cover the top of the ramekins with some overlap.
Now cover the ramekins with the pie crusts and seal the edges firmly. I crimped the edges with a fork to make sure it seals properly and to make it look pretty.
Cut a small X on the top.
Sprinkle the crust with a little extra sugar.
Bake for 20 minutes, until the crust is golden and the filling starts to bubble up.
Let cool and enjoy a piece of 3.14159265….that’s as far as I know off the top of my head!
Fill the apples with the mixture. I stuffed mine pretty well.