One of my favorite sides – coleslaw with fruit! It’s easy to make tasty plant-based coleslaw with pre-packaged coleslaw mix or, of course, you can make your own slaw. To add visual interest and ramp up the taste, just add various fruits. In this case golden raisins, Granny Smith apples and colorful grapes. The bottom line…it is nutritious, easy on the eyes and fabulous tasting!
1 (12-ounce) package coleslaw mix
1/2 onion, quartered
1 clove garlic, quartered
1 cup golden raisins (divide)
1/3 cup raw cashew nuts (soak overnight or microwave)
1/3 cup water (to be used for cashew soak)
1 Granny Smith apple (core and cube with skin, soak in lemon juice)
1/2 lemon juice
1 tablespoon Stone-ground or Dijon style mustard
1/4 cup or, as needed, non-dairy milk
1/4 cup (or more ) black or red seedless grapes, halved
1/2 teaspoon celery seeds (sprinkle on top)
Pre-soak: In the 1/3 cup water, soak 1/3 cup cashew pieces overnight or soften in the microwave for a few minutes.
Dressing: In a food processor, puree pre-soaked cashews with onion, garlic, lemon juice, 1/4 apple with skin, 1/3 cup golden raisins and mustard. Add non-dairy milk, as needed, for desired consistency. Blend in food processor until dressing is smooth.
Combine Dressing with Slaw: Place slaw in a large serving bowl. Mix the prepared dressing into the slaw. Add remaining 2/3 cup raisins, 3/4 cup cubed apples and grape halves to the slaw; toss gently. Sprinkle celery seeds on top. Refrigerate a few hours so that the flavors meld.
I revised my basic cornbread recipe to accommodate my extra cranberries this winter. It’s been so much fun photographing cranberries…they are colorful and beautifully translucent. During those chilly days it was uplifting to spend time in my studio photographing these lovely fruit dishes. The warm sun coming through the windows was marvelous! One bonus was enjoying the cornbread after the photo shoot.
1 cup cranberry sauce – see recipe – (make before preparing cornbread)
1 cup unsweetened non-dairy milk
1/3 cup water
1/2 lemon (juice plus 1 teaspoon zest)
1 cup white whole wheat flour
1 cup yellow cornmeal
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoon date paste or maple syrup
1 teaspoon vanilla extract
3 tablespoons flaxseed meal
3 tablespoons aquafaba (chick pea brine)
Preheat oven to 375° F. In a small bowl measure non-dairy milk and water, add juice and zest from 1/2 lemon into this liquid. Set aside. In a medium size bowl mix these dry ingredients – flour, corn meal, baking soda and baking powder. To the wet ingredients add sweetener, vanilla, flax seed meal and aquafaba then whip this mixture. Combine wet ingredients into dry ingredients. Pour batter into non-stick loaf pan. Place cranberry syrup on the top of the batter. Bake for about 30-35 minutes. Cool before slicing.
Nutrition Facts (without cranberries)
Calories 120 Calories from Fat 13, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium108mg, Total Carbohydrate 24g, Fiber 2g, Sugars 3g, Protein 2g
Enjoy adding cranberries to your winter baked goods especially when they are fresh from Cape Cod, can’t be beat!
‘Tis the season for wonderful, healthy Cranberries – fresh from Maine. The raw berries are bitter-tasting but full of powerful antioxidants. I will add some unprocessed sugar and orange flavoring to make a tasty syrup to use in healthy plant-based baking. The cranberries will gel from their natural pectin, causing the sauce to thicken. The color and texture of the cranberry syrup is stunning, the translucent berries are especially captivating for a photographer.
SIMPLE CRANBERRY SAUCE RECIPE (to be used in desserts):
Quantity: After cooking, makes about 1 cup sauce.
2 cups raw cranberries, wash and sort
1/3 cup sugar-in-the-raw type sweetener (or to taste)
1/3 cup orange juice (fresh squeezed or 100% juice)
1 Tablespoon Grand Marnier (orange-flavored liqueur)
So easy to make Cranberry Sauce: Add sugar, orange juice and Grand Marnier to a small skillet. Stir and heat until sugar dissolves. Add raw cranberries, stir gently, bring to a boil. Simmer for 10 minutes, stirring occasionally. Some of the berries will pop. Don’t over stir or over cook, leave some berries whole.
FALL is in the air, that means Pennsylvania APPLES! Did you know that PA is the 4th leading state in the United States which produces APPLES? Furthermore, Franklin County is the 2nd top producer of apples in PA (after Adams County). Aren’t we lucky to live in this fertile valley and have fresh fruit available many months of the year! Beautiful orchards lined with rows of apple trees grace the landscape.
Apples are raised to use for the fresh market as well as for processed products. For us Pennsylvanians, fresh locally grown apples can be found in September and into the winter months.
HOW TO MAKE APPLESAUCE IN A CROCK POT.
Many varieties of apples are available…today we will be making applesauce with Golden Delicious, McIntosh and Cortland. But use any variety which satisfies your taste buds. I like to mix one sweet type apple, like Golden Delicious, with various other apples to give the applesauce more complexity. Of course there are a variety of methods to cook apples but the day the video was shot I had purchased a number of bags of seconds so I used a large slow-cooker (crock pot) to cook up a batch of applesauce.
Directions to cook applesauce in a crock pot:
Scrub, quarter and core apples (I do not peel to retain more nutritional value and I don’t mind if the applesauce is not totally smooth; but, if you wish, peel to make silky smooth applesauce.)
Cut into similar sized chunks, place in the pot, do not add water (add spices is you wish)
Cook for 4 or more hours on slow. (To make apple butter, it takes 10 hours or longer.)
When the apples are breaking up and have a mushy texture, it’s time to blend with an immersion blender to make applesauce.
Watch the video to see how easy it is to make and freeze applesauce to have fresh eating all year round. The video is a few years old but I still use this method. ENJOY!