Vegan Apple Sage Fritters with Vanilla Maple Rum Glaze

Vegan Apple Sage Fritters with Vanilla Maple Rum Glaze

  There’s no better way to welcome apple season than to fry up a good batch of apple fritters. 

 The weather of late has evoked nostalgic feelings of autumn, putting me in the strange predicament of looking forward to the changing of seasons. If you knew me, you’d know I’m not one to welcome the fall season with open arms; I despise seeing pumpkins, bright orange and red decor of all sorts embellishing stores by the end of July. I would live in a world of perpetual summer if I could- I just really don’t like the cold. But this year is different. I’m actually looking forward to the switch from summer to fall. In fact, I made these fritters in slight excitement. It made me think of my younger self, back when I actually enjoyed the cool days of autumn and the cold, snowy days of winter.

  Drive North, South, East or West and you’re certain to see apple orchards dotted about every direction in the state of Virginia. I can count off my hand at least six apple orchards within a twenty-five-minute radius of me. You won’t find me complaining, though. I’m fortunate to live where I live; it’s a beautiful place, and beautiful places give me so much inspiration when I feel drained and ready to give in. I’m extremely thankful for that. So, I set off to my local orchard, a lovely ten-minute drive with scenic views of Virginia farmland and the Blueridge mountains, then came home with a paper bag full of crisp, red apples just waiting to be turned into these apple sage fritters.


Vegan Apple Sage Fritters with Vanilla Maple Rum Glaze

   dough:

3 cups unbleached, all-purpose flour

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon kosher salt

2 1/2 teaspoons active dry yeast

3/4 cups cashew milk, hot

1/2 cup raw cane sugar

1 teaspoon pure vanilla extract

2 *flax eggs 

3 tablespoons coconut oil 

5 cups canola oil, for frying

   apples:

1 tablespoon coconut oil

3 tablespoons apple cider vinegar

3 medium sized apples

1 1/2 teaspoons ground cinnamon

1/3 cup raw cane sugar

3 large sage leaves, minced

   glaze:

1 1/2 cups powdered sugar

2 tablespoons pure maple syrup

1 tablespoon good rum

1/2 teaspoons vanilla bean paste (or vanilla extract)

    METHOD

  1. *Blend 2 tablespoons of flax seeds in a blender until finely ground. Pour into a small bowl and add 2 1/2 tablespoons water and stir. Set aside.
  2. In the bowl of an electric standing mixer, add the yeast and hot cashew milk and give it a little stir. In a separate bowl, whisk together the flour, spices, salt, and sugar. Add to the yeast mixture, along with the vanilla and flax egg and beat on medium-high speed with the dough-hook attachment until the dough comes together completely and wipes the sides and bottom of the mixing bowl clean- about 4 minutes. Reduce the speed to medium and add the coconut oil, 1 tablespoon at a time; making sure each tablespoon is incorporated into the dough before adding the next. It will seem like it doesn’t want to incorporate at first, but just give it a few seconds and it’ll come together. Once all the oil is in the dough, you should have a soft, smooth dough. lightly oil a large bowl and place the dough inside, cover with a thin cloth and let it rise in a warm, dry place for an hour or until it has doubled in size. Prepare the apples while the dough rises.
  3. Peel and core the apples and chop them into 1/2-inch long rectangular pieces that have a thickness of 1/4-inch. Add the sugar and cinnamon to the apples and toss until coated. Heat a large skillet over medium-high heat, melt the coconut oil and add the apples, 1/4 cup of apple cider vinegar, and minced sage. Cook the apples, stirring often, until the liquid has reduced to a syrupy thick mixture and apples are somewhat soft, but the centers still somewhat firm(you don’t want them cooked soggy). Cool the apples until ready to use. If there happens to be a lot of liquid from the apples, strain it out. 
  4. Once the dough has doubled in size, turn it onto a floured surface. Roll it into a 1/2-inch thick rectangle. Sprinkle the apples over one-half of the dough, then fold the other side over the apples. Pinch the sides shut and gently roll the dough into a 1/2-inch thick rectangle again. Sprinkle the remaining apples all over the dough, then roll it into a tube. Seal the ends shut and flatten the tube with your hands slightly, then roll it out with a rolling pin into a 1/2-inch thick rectangle. It’s OK if some apples pop out, just keep pushing them back in. The width should roughly be 5-6-inches wide. Using a knife, cut the rectangle down the center long ways, then cut 2-inch by 2-inch squares from the two strips. There should be about 9-10 squares in total. Place parchment paper on a large baking sheet and lightly dust with flour. Space each dough piece about 3-inches apart from one another. Cover with a thin towel and let them rise for 25-30 minutes or until doubled in size. Meanwhile, fill a large pot with 5 cups of oil(about 2-inches deep) and heat to 350°F. I recommend using an oil or candy thermometer to keep track of the temperature. The oil to stay at or close to 350°F. Cook the fritters, just two at a time, for 2 minutes on each side. Use a slotted spoon to transfer the cooked fritters to a cooling rack(place paper towels under racks to catch oil). 
  5. To make the glaze, sift the powdered sugar, then add the maple syrup, vanilla, and bourbon. Whisk until smooth, then drizzle onto the fritters once they have cooled until warm to touch and no longer hot. 

Vegan Blueberry Chocolate Cashew Mousse with Ganache

Vegan Blueberry Chocolate Cashew Mousse with Ganache

 Chocolate is oftentimes my go-to when I’m short on ideas. A quick scroll through my blog and you’ll notice that it’s the most common ingredient in many of my recipes. But, can one really come up with too many chocolate things? I think not. This will make the third chocolate mousse to appear on my site. One of the goals I had for my blog this year was to be more inclusive in different ways of eating and preparing sweets.

And for those who are vegan (or have an intolerance to lactose), you’ll quickly discover traditional mousse recipes call for a lot of egg and dairy products. Although this is far from your traditional mousse, it’s still deliciously smooth, airy, and chocolatey with fresh, local blueberries speckled about giving a subtle flavor of summer with each bite. It’s then topped with chocolate ganache, made with coconut milk in place of the cream that is initially used. 

In my previous recipe, I would use a combination of egg whites and heavy cream whipped to stiff peaks in order to get a smooth, yet light and airy texture. In place of the egg whites, I used aquafaba. The thick, sticky liquid from cooked legumes such as chickpeas. To make things easier, I simply used a can of organic chickpeas. Just drain the liquid into a bowl and whip like you would egg whites until stiff peaks form.


VEGAN BLUEBERRY CHOCOLATE CASHEW MOUSSE WITH GANACHE

    for the mousse:

1 cup raw cashews, soaked overnight in water then drained

1 cup fresh blueberries

1/3 cup organic coconut milk, hot

4 tablespoons coconut palm sugar

2 tablespoons dark cocoa powder

1 teaspoon pure vanilla

6 ounces vegan dark chocolate (80% cacao)

2 tablespoon coconut oil

15-ounce can organic chickpeas/garbanzo beans, drained, but liquid reserved

  for the ganache

4-ounces vegan dark chocolate (80% cacao)

5-ounces organic coconut milk (full-fat)

 method

ganache

  1. Chop the 4-ounces of chocolate into small pieces and place in a medium-sized bowl. In a saucepan, heat the coconut milk over medium heat until it begins to simmer; remove from heat and pour the hot milk over the chopped chocolate and give it a slight stir. Let it sit for 10 minutes, then stir until smooth. Use when ready.

mousse

  1. In a bowl, heat the coconut milk until hot. Add the sugar, cocoa powder, and vanilla and stir until combined; set aside until ready to use. In a separate bowl, completely melt the chocolate with the coconut oil (this can be done in the microwave).  Place the soaked cashews in a blender with the blueberries, cocoa mixture, and melted chocolate and blend until smooth and creamy; this may take a few minutes depending on your blender. To test if it’s the right consistency, rub some of it between your fingers. If it’s smooth feeling it’s good, but if it feels gritty, blend it a bit more.
  2. Drain the chickpeas in a strainer over a medium sized bowl to catch the liquid. This liquid is known as aquafaba and it’s a great substitute for egg whites. Beat the aquafaba with an electric hand mixer on high speed until stiff peaks form.
  3. With a spatula, carefully fold the beaten aquafaba into the chocolate-cashew mixture until fully combined. Spoon the mousse into small cups(I used small, glass cups that measure to about 1/2 cup) and fill them 3/4 of the way full. 
  4. Gently pour the ganache over the tops of the mousse. Cover each cup and place in the refrigerator until firm. About 2-3 hours. Top with sea salt or fresh blueberries, then serve.

SPICY VEGAN CHOCOLATE CHUNK GINGER MOLASSES COOKIES

  Today’s recipe is a start to a new path, a path I’m really excited to journey down when it comes to baking.  I’m not switching over to a completely different baking method, mind you- I just wanted to start including the more alternative ways you can bake, whether it’s a completely plant-based recipe, a more traditional one, or somewhere in between.  I’m always looking to open my mind and try new things, well because that’s how you learn!

When I think of ginger molasses cookies, I think of round, flat, cracked tops(much like the ginger cookies I created last year); and their texture and taste just right.  I was prepared to be challenged as I’d never veered off the path of your usual ingredients: wheat flour, eggs, milk, and butter.  And I was, indeed, challenged by it.  I read so many different articles of what I should be pairing with what and to be honest, I was about to pull every hair off my scalp.  I now have a much higher reverence for those that must bake this way due to their health or conscious; you really do sacrifice a lot of things, one of them being your product won’t always look as dazzling as the original.  But, that doesn’t always mean the taste and texture aren’t delicious, they may even be better than the original!  “All that glisters is not gold”, as Shakespeare wrote, right?

  Anyway, I tried my hardest to get these cookies posted before New Year’s Eve(and I did!).  Originally, they were to be posted the beginning of this week, but I sat down and uploaded the photos I had taken before I left for Christmas, only to find I was very displeased at how they turned out.  I spent all of Thursday revising and testing the recipe I wrote out and finally, after the fourth baking attempt, they came out as I wanted- Slight crunch around the edges, but the middle soft, chocolatey and spicy.  You’re probably thinking what made me want to put chili pepper inside a cookie.  Well, I love spicy things and chocolate, so I thought I’d give the molasses cookie a slight twist.  Also because I picked a bunch of chili peppers out of the garden this summer and let them sit in the kitchen to dry and they looked so nice, so I crushed them up and threw them in.  It goes so well with the other spices!

  It’s hard to believe that 2016 is coming to an end, I feel it was just yesterday we were all celebrating the start!  A lot has happened in these twelve short months, but I’m ready for 2017.  I’m looking forward to trying new things, things that challenge me to think, see, and achieve differently.   Like many other’s, one of my goals in 2017 is to be healthier, happier, and more responsible in the way I’m eating.  Which of course, will affect what ingredients I use in the recipes I create and post.  Hoping you have a wonderful New Year!  One that’s hopeful(the next four years may look a bit bleak here in the United States), full of positive change, love, and happiness.  xo


SPICEY VEGAN CHOCOLATE CHUNK GINGER MOLASSES COOKIES

1 1/2 cups buckwheat flour

1/4 cup brown rice flour

1/4 teaspoon kosher salt

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon chili pepper, ground(I used 1 dry chili pepper blended in a food processor)

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1 cup vegan butter (I used Earth Balance), room temp.

3/4 cup demerara cane sugar

1/2 cup blackstrap molasses

1 tablespoon finely ground flaxseed

3 tablespoons water, warm

5-ounces dark chocolate chopped into chunks

method:

  1. Preheat oven to 350°F.  Prepare one large baking sheet with parchment paper.
  2. In a small bowl, stir together the ground flaxseed and water and set aside for five minutes(this is your substitute egg).  
  3. In a medium-sized mixing bowl, combine the buckwheat flour, brown rice flour, salt, baking soda, and spices and whisk well; set aside.
  4.  In a separate mixing bowl, combine the butter, sugar, and molasses and beat with an electric hand mixer until smooth and all the ingredients are incorporated.  Add the flaxseed and beat until combined, then add half the flour; beat until combined.  Add the remaining flour and beat until just combined.  Using a wooden spoon, stir in the chopped chocolate.  
  5. Using an ice cream/cookie scoop, scoop out the dough and place them 2-inches apart from each other on the prepared baking sheet.  Sprinkle the tops with sugar.  Bake for 11-18 minutes until the edges are slightly darker than the center.  Cool on the cookie sheet for 5 minutes then transfer to a cooling rack to cool completely.

Spring Smoothies – A Flavor Assortment

  Today, I bring to you something really delicious and really healthy!  I know, I know.. strange, coming from my blog of constant sugar and unhealthiness, haha.

smoothies-(10-of-36) smoothies-(8-of-36) 

  My mind has been bursting with recipe ideas from looking at all the colors outside my windows!  All those spring fruits staring me in the face (while I munch on a freshly fried doughnut) at the grocery store, too.. just begging me to eat them so I can get my fit on before I go on vacation next month.. we’ll see if that happens after I test all these recipes I have coming up for the next couple weeks..

smoothies-(3-of-36) smoothies-(7-of-36) smoothies-(9-of-36)

  Now, let’s talk about these smoothies.  They’re 100% natural, with no added sugars or dairy products!  If you’re vegan, you’re good to go with these smoothies.  The sweetness is derived from the fruits and to get the desired thinness, I used unsweetened almond-coconut milk.  Each smoothie has 1-2 vegetables added, too.  What’s not to love?!  They were almost too pretty to drink.

  I loved all of them, but my top favorites were the pink and orange smoothie.  I could have drunk 5 of them!  Out of all the people in my family (8), my little brother Daniel, who happens to be the pickiest eater out of the family and hates most vegetables; loved the green smoothie.  So weird! 

 smoothies-(15-of-36) smoothies-(13-of-36) smoothies-(12-of-36)

  They’re so easy to make, just throw a flavor combo in the blender and in about 5 minutes of blending, it’s done!  I had a very busy day yesterday, so it was really refreshing to come home and make these.  Though, I didn’t quite get to sit down as I was trying to catch the last of the evening light and man, am I glad the days are much longer now or I wouldn’t have had these photos.  The light was superb so I got a ton of photos, all which I wish I could’ve posted but can’t due to space(oh, hey, there’s me)!

smoothies-(26-of-15) smoothies-(27-of-15) smoothies-(36-of-15)

*Just a  side note:  In this recipe I used all fresh produce for quality taste.  I chopped, measured, then froze all the fruits needed.  I recommend doing the same for the best taste(frozen bagged fruit doesn’t quite beat fresh)!

Spring Smoothies - A Flavor Assortment
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Prep Time
15 min
Prep Time
15 min
Strawberry Rhubarb Papaya
  1. almond-coconut milk as needed for desired thinness(start with 3 tablespoons)
  2. 1 1/2 cups strawberries, chopped+frozen
  3. 3/4 cups papaya, chopped+frozen
  4. 1/4 cup rhubarb, chopped
Pineapple Mango Carrot
  1. almond-coconut milk as needed for desired thinness(start with 3 tablespoons)
  2. 1 1/2 cups pineapple, chopped+frozen
  3. 3/4 cups mango, chopped+frozen
  4. 1/2 cup carrots, chopped
Kale Avocado and Mango Banana(with a little pineapple)
  1. almond-coconut milk as needed for desired thinness(start with 3 tablespoons)
  2. 3 medium sized kale leaves
  3. 1 small banana, chopped+frozen
  4. 1/2 cup mango, chopped+frozen
  5. 1/2 cup pineapple, chopped+frozen
  6. 1/2 avocado
Instructions
  1. For a much better taste, I recommend you buy the ripe fruits; chop into cube size, measure, and then freeze one day in advance in separate freezer bags. Use when ready.
Each smoothie is made the same way
  1. Add the almond-coconut milk to the blender first, add the frozen fruits, and then the vegetables. Blend about 5 minutes until smooth. Add more almond-coconut milk as needed to reach desired thinness while blending.
  2. When the smoothie is finished, pour into a large cup or jar. Makes about 2 cups each smoothie.
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