I love cinnamon apples. They are so good and so easy to make.
4 Granny Smith apples2 Tbsp butter or vegetable oil or canola oil½ cup brown sugar1 tsp ground cinnamon¼ tsp ground nutmeg or allspice
To Make It:
Put brown sugar, cinnamon and allspice in a large plastic zipper bag and shake to mix. Peel and slice the apples, add the apple slices to the bag. Shake to completely coat the apples.
Put the butter or oil in a large frying pan on the stove over medium heat. When melted, add the sugared apple slices. Cook for 8 to 12 minutes, stirring occasionally, until the apples are tender and the liquid is reduced.
Serve as a dessert with ice cream, over pancakes, or just by itself.
These whole wheat pancakes are wholesome and taste great, too!
2 Tbsp ground flax seeds (flax meal)6 Tbsp warm water¾ cup buttermilk2 tsp baking soda3 cups whole wheat flour1 tsp salt1-¾ cups water
In a clear cup, put 2 Tbsp ground flax seeds and 6 Tbsp warm water. Stir to mix well. This will be used to replace eggs, so it will need to sit until it becomes gelatinous. That may take 10 to 15 minutes.
Measure ¾ cup buttermilk into a 2-cup measuring cup and let it sit for a few minutes to warm up.
Put a nonstick frying pan on the stove over medium-low heat.
Put whole wheat flour and salt into a mixing bowl. Add 1-¾ cups water. Stir to mix. Add the baking soda to the buttermilk and stir. It will foam up. Immediately add it to the flour mixture. Add the flax meal to the flour mixture. Stir to mix well. If it is too thick to pour, add ¼ cup more water.
Pour ¼ cup into the pan. I can fit 3 pancakes at a time into my large frying pan. Cook until mostly dry, then flip. Cook until done. This is typically 3 to 5 minutes on each side.
Serve with butter or margarine, syrup and your favorites jams and preserves.
Makes about 16 to 18 pancakes.
The Grandchildren Breakfast
LV Whole Wheat Buttermilk PancakesV or LV Butter or margarineV or LV Cinnamon ApplesV Jams, syrupsO BaconWhen our grandsons come to visit, they always want Poppy’s pancakes for breakfast. This time I made the pancakes and actually measured everything so I could pass it on to you. Top them with delicious and easy Cinnamon Apples.
Shortly after a friend gave me this recipe, Pillsbury came out with “recipe creations” (seamless) crescent rolls, making them a snap to make. In addition to being easy, they are so delicious, they are a hit every time.
2 packages refrigerated recipe ready (seamless) crescent rolls16 oz cream cheese12 Tbsp unsalted butter (1-½ sticks), divided, plus a little more to grease the pan with1-¼ cups granulated sugar, divided1 tsp cinnamon
Remove cream cheese and butter from refrigerator. Let sit for about 30 minutes to soften.
Preheat oven to 350°F.
Grease a 9”x13” baking pan. Remove the crescent rolls from one of the packages and put them into the pan, pressing the dough until it fills the bottom. If you have the type of crescent rolls that have perforations, press the perforation together so the dough is solid.
In a large bowl, cream together the cream cheese, 4 tablespoons butter and 1 cup sugar with a mixer. Spread the mixture over the crescent rolls. I have found this easiest to do by evenly spacing 6 heaping mounds of mixture on the dough, then spreading it with a tablespoon.
If you have recipe-ready (seamless) crescent rolls, put the next layer on top of the cream cheese mixture in the pan. If you have crescent rolls with perforations, put a layer of wax paper down on the counter. Put the rolls on the wax paper, all in one sheet. Press the perforations together, then put the dough on top of the cream cheese layer.
Melt the remaining 8 tablespoons of butter in the microwave. Add the cinnamon and ¼ cup sugar to it and stir until smooth. Pour on top and spread it out, being careful to ensure the sugar spreads fairly evenly.
Bake for 25 to 30 minutes, until lightly browned. Allow to cool for 20 minutes before cutting.
• Add one of the following between the bottom layer of crescent rolls and the cream cheese mixture:o 8 oz of chocolate chipso 8 crushed Oreo cookieso ¾ cup preserves, such as strawberry, blackberry or raspberry• Pour a 20-oz can of pie filling onto the top of the bars after they have cooled for 20 minutes.
V Seitan and DumplingsV or LV Heirloom Tomato and Herb SaladLV Cherry or Pineapple Icebox PieWhen my mother made chicken and dumplings, she started out boiling a chicken until it was tender. She then cooled it, deboned it, added it back to the chicken stock and, finally, made and added dumplings, which then cooked for another 45 minutes. The whole process took several hours. Since she was a working mom, we didn’t have it very often, so it was always a treat. After going vegetarian, I missed this comfort food. Eventually I came up with this recipe using seitan as a chicken substitute. I think of my mom every time I make it.
My mother married my stepdad when I was seven, merging their lives and children—her four and his two. We had a full house. (We have much more than a full house now when we all get together, with our spouses, children and grandchildren!) Mother died twenty years ago and my dad died last year. Since Parents’ Day is July 28, I found myself thinking about them more than usual the past couple of weeks. This blog and menu are dedicated to them.
Lamar’s (my dad’s) evening job was delivering and/or picking up children, attending football practices, baseball practices, etc. Mother’s evening job was cooking. She had six children, a large husband and herself to feed, not to mention the rotating assortment of neighborhood kids—everyone was always welcome at our house. I was grown and gone before I realized that cooking wasn’t something she particularly enjoyed. It certainly wasn’t a passion. In reality, my mother cooked primarily because she had to. And she still did it with love.
One of the best things she made was Chicken and Dumplings. This was a half-day affair. First she boiled the chicken, making a rich, tasty broth. Then the chicken had to cool before she could debone it. After cutting up the chicken meat and putting it back in the broth, she made chewy, stick-to-your-rib dumplings that were my favorite part.
Mother died before I thought to get any of her favorite recipes and shortly before I went vegetarian. I eventually came up with a vegan version of this comfort food, Seitan and Dumplings. I combine it in this Heritage and Heirlooms menu with Heirloom Tomato and Herb Salad and Cherry or Pineapple Icebox Pie, which is a pie Mother made at Thanksgiving. I hope you will make it and think of some precious heritage or heirloom you have in your life.
Seitan and Dumplings (V)Heirloom Tomato and Herb Salad (V or LV)Cherry or Pineapple Icebox Pie (LV)
Make the pie the night before or first thing in the morning, as it will need to chill for at least two hours.
Then start on the main event. The first problem to tackle when making Chicken and Dumplings for a vegetarian is, well, the chicken. Since there are basically two main ingredients in this dish, this is a fairly significant issue. Not to be deterred, I experimented with seitan, tofu and tempeh. I settled on seitan, which is a protein source made primarily from vital wheat gluten. Seitan is precooked. For this recipe, I brown it up front, then add it to the broth at the end.
Seitan comes in chunks or strips. Break it apart, then cut any large ones into bite-size pieces.
Brown it and set aside. Sauté the onions, then add water and a bouillon cube or vegetable broth.
Then make the dumplings.
Add them to the Dutch oven. After they have simmered for about 20 minutes, add the seitan and simmer for 10 to 20 more minutes until heated through.
Meanwhile, make the salad. Heirloom tomatoes are often available in orange and yellow as well as red. Different colors make a lovely presentation.
Serve the Seitan and Dumplings in individual bowls, with Heirloom Tomato and Herb Salad on separate salad plates. Follow it up with Cherry or Pineapple Icebox Pie and coffee, while you reminisce about a simpler time.
Until next time,
Lisa, aka Veggie Gal
My husband is not a vegetarian. Nutritious steel cut oats are nevertheless his routine breakfast of choice. He cooks them overnight over very low heat. We now have an induction cooktop that has a very low heat setting and he puts them in a small pan. With every other cooktop, he has used a double boiler to prevent scorching.
½ cup steel cut oats1-½ cups water½ tsp salt
Suggested Toppings Butter, margarine or vegan spreadDried fruit of your choiceDiced fresh fruit of your choicePecans or walnuts
Put oats, water and salt in the top half of a double boiler. Cover. Fill the bottom half of the double boiler half full of water. Bring it to a boil. Reduce the heat to its lowest setting, put the top half with the oats it in on top and cook overnight.
In the morning, stir and transfer to a bowl. Melt butter, margarine or vegan spread on the oats, then top with your favorite dried or fresh fruit and nuts.
Sandwiches and Fresh Summer Fruit
O Roast beef LV Avocado and Cheese SandwichV Fruit MedleyWe had company recently and this menu worked beautifully for lunch. I bought artisan breads, deli sliced lunch meats, and accompaniments, plus I made Pimento Cheese. The accompaniments made terrific vegan or vegetarian sandwiches.
V or LV Steel-cut Oats with toppings of choiceV Whole wheat toast with peanut butterThis is my husband’s routine breakfast. Steel cut oats are more nutritious than rolled oats. They also take considerably longer to cook. He fixes that problem by cooking them all night over very low heat. In the morning, he loads them up with dried fruit, nuts and other delicious things.
This was my mother’s signature pie. She made it every Thanksgiving. And every time my oldest brother came to visit—it was his favorite.
¼ cup lemon juice1 14-oz can condensed sweetened milk1 20-oz can crushed pineapple in natural juices or sour (tart) cherries1 ready-made graham cracker pie crust
Put pineapple or cherries into a large mixing bowl. Add the lemon juice and condensed milk and gently fold everything together with a mixing spoon. Pour the mixture into the graham cracker crust. Chill in the refrigerator for at least 2 hours.
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Each month we will bring you breakfast, dinner and special occasion menus starring the foods you are already cooking, and featuring tantalizing new vegetarian dishes to appeal to everyone.