after picking fresh pumpkins from the pumpkin patch we walked over to the ajacent apple orchard. they had a variety of laden apple trees bearing apples to eat and cook. we picked a basket full to take home and also ate some along the way…mmm! apples are great raw and cooked in the fall months. they are also really good for you with their fiber, vitamins and pectin in the skin. check out the recipe below for a great vegan Autumn dish using apples, could be great at Thanksgiving too!…
recipe for: Baked Squash and Maple Apple Pudding (Vegan) adapted from a Just Hungry recipe
this will make a pudding or a crustless pie that is about 10 inches or so in diameter, enough for 6 to 8 servings.
weight measurements given rather than cup measurements, because the proportion of squash to tofu is most important. scale up or down according to your needs.
1 lb (450-500g) of roasted butternut squash or other sweet, dense winter squash, flesh only (see below for how to cook the squash)
1 block (300g / about 11 oz) silken tofu, well drained
1/4 tsp. cinnamon
A few gratings of nutmeg (about 1/4 tsp.)
2 Tbs. neutral tasting vegetable oil, such as sunflower
1/2 tsp. sea salt
1 Tbs. mild, smooth white miso
8 Tbs. real maple syrup, plus extra for drizzling on top
2 medium sweet eating apples
1 Tbs. lemon juice
Equipment needed: food processor, a pie or quiche or tart dish
If you are doing this for Thanksgiving, cook the squash ahead of time – up to 2-3 days in advance.
To cook the squash, either: peel skin (if a butternut squash) cut in half and scoop out the seeds and fluffy bits in the middle. Lay cut side down in a baking dish filled with about 1/2 inch / 1 cm of water. Bake at 350° F / 180° C until soft – a skewer poked through the skin side should go through easily. Drain away any left over water.
Alternate method in a pan: de-seed, de-fluffy bit and cut up the squash into about 1 inch / 2cm chunks. Put in a very heavy pan (such as a cast iron enamel one) with enough water to come up to about 1/2 of the squash chunks. Simmer, lid on, until the chunks are tender; drain away any excess water.
Cool the squash after cooking to about room temperature. Store, tightly covered, in the refrigerator.
To make the pudding:
Preheat the oven to 350°F / 180°C
Put the cooked squash, tofu, oil, salt, miso and maple syrup into the bowl of a food processor with the steel chopping blade. Process until totally smooth – you may need to scrape down the sides of the bowl a few times. Taste at this point, and see if you want to add more maple syrup (but remember you will be drizzling more syrup on top later).
In the meantime, peel and core two medium eating apples. (You want a sweet, eating apple, not a hard, sour cooking apple here. Golden Delicious is a universally available type that will work fine here.) Slice into thin wedges, and toss into some acidulated water (water with a little lemon juice in it) to stop the slices from turning brown. Drain well and pat dry with a clean kitchen towel.
Fill the tart or pie dish with the squash cream. Arrange the apples in a nice pattern on the cream, pushing down each slice a bit (they will sink a little, but this is a very dense cream.) Drizzle the top with more maple syrup. Alternatively, sprinkle with maple sugar if you have it.
Bake for about 30 minutes, until the top is lightly browned.
This pudding, or crustless pie, is great warm, at room temperature or chilled.
– squash and apple pudding photo and recipe from Just Hungry –
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