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{Recipe} Apple Walnut Cake

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Apple Walnut Cake

Autumn has finally come to Vermont and with that an abundance of fresh, local apples.  This recipe was inspired by the changing of the seasons.  It is a wonderful cake perfect for dessert or brunch.  
Serves 8

INGREDIENTS

  • 2 cups gala apples, peeled and diced
  • 1 cup ground walnuts
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup Earth Balance, room temperature
  • 1/2 cup evaporated cane sugar
  • 1/2 cup light brown sugar
  • 3 flax “eggs” (1 flax egg = 1 tablespoon ground flax + 3 tablespoons water)
  • 1 teaspoon vanilla

DIRECTIONS

  1. Preheat oven to 350F.
  2. Grease, flour and line the 9 inch round cake pan.
  3. In a small bowl mix together the ground walnuts, flours, baking powder, salt and cinnamon.
  4. In an electric mixer with the paddle attachment cream together the Earth Balance and sugars.
  5. Add the vanilla and flax eggs to the margarine mixture and beat together.
  6. At a low speed, slowly add the flour mixture to the margarine mixture; mix until just combined.
  7. Using a spatula fold in the apples.
  8. Pour into the cake pan and spread evenly.
  9. Bake for 45-55 minutes until lightly browned on top and a toothpick comes out clean.
  10. Allow to cool in the pan for 10 minutes.
  11. Slide a butter knife around the side of the pan and then flip the cake on to a wire rack; allow to cool completely.

 

Thanksgiving Vegan Style

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The Hubz and I were lucky to be invited to a wonderful vegan Thanksgiving potluck on Saturday night at some (hopefully) new friends home.  We were a little nervous at first since we didn’t know anyone and I am a bit shy (yes me) when I first meet people but it ended up being a really wonderful experience.  Everyone was super friendly and we felt completely welcomed.  For the potluck I made my Thanksgiving Tart with a few twist- I actually made the crust and I added mushrooms to the mix. I had leftover crust so I made a rustic tart with roasted pear, apples and cranberries as well.

Along with my Thanksgiving Tart we had stuffed tomatoes, whipped sweet potatoes, shredded Brussels sprouts with candied pecans, stuffing, mushroom gravy and rolls- everything was really delicious.  For dessert we had cupcakes, pumpkin cheezecake, cranberry apple crisp and my rustic tart- I split a little bit of everything except the cupcake (which I am sure were delicious). I’m looking forward to the next potluck!

Table of Goodies

Heather's Plate

Payton's Plate

Payton's Dessert Plate

How are you celebrating Thanksgiving this year? What will you be making?

Holiday Recipes

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Cranberry-Apple Glazed Tempeh

4 Portions

  • 8oz block Tempeh, sliced in half and then sliced in half through the middle to make four 2oz portions
  • 1 cup vegetable broth
  • Juice of 1 apple or 1/2 cup apple juice
  • 1/2 cup of cranberries
  • 1 apple, diced
  • 2T brown rice syrup
  • 1/2T low-sodium soy sauce
  • 3 sage leaves, sliced
  • pinch of pepper

Directions:

  1. Heat a large sauce pan over medium-high heat, pour in the broth and place the tempeh in a flat layer.  Bring up to a simmer, flipping once the broth has reduced by half.  Continue to simmer until the broth is gone. Remove the tempeh and set aside.
  2. In the pan over medium-low heat cook the cranberries, apple slices, brown rice syrup, soy sauce and pepper for 1-2 minute until the apple start soften.  Stir in the apple juice and cook for 3 minutes until the apples soft and cranberries burst.  Strain the liquid from the sauce and reserve both the fruit and liquid.
  3. Place the tempeh back in the pan over medium heat and add the liquid. Simmer until the sauce has thickened and glazed the tempeh.
  4. To serve top with some of the reserved cranberry-apple mixture.

Ciabatta Squash-Sage Dressing

Serves 2-3

  • 4- 1/2inch slices of ciabatta, diced
  • 1T vegan margarine
  • 1T olive oil
  • 7 sage leaves, sliced
  • 1/2 cup onion diced
  • 1 garlic clove, minced
  • 1 cup butternut squash, diced and roasted
  • salt and pepper to taste
  • 1 cup vegan chicken gravy
    • 1T vegan margarine
    • 2T AP flour
    • 1 cup vegan chicken broth

Directions:

  1. Preheat the oven to 400F. Toss the squash with a little oil, salt and pepper; place on a sheet pan and bake for 30 minutes until the squash is soft.
  2. In a cast iron skillet or saute pan heat the olive oil and margarine until margarine is melted.  Toss in the sage and cook until crispy and then toss in the onion and saute for 3 minutes.  Stir in the garlic and cook for 4-5 more minutes until the onion is soft.  Remove from the pan with a slotted spoon and leave place in a bowl; set aside.
  3. Place the bread in the pan and stir around, coating with the oil.  Cook on medium-high until the bread is toasty.  Remove from the pan and set in the bowl with the onions.
  4. Place the squash in the bowl with the onions and the bread.
  5. In the skillet heat the broth until bubbly and then pour over the bread; toss to coat and serve immediately.