Posts tagged ‘Apples’

Apple, Sweet Potato, and Sausage Breakfast Hash

I’m glad I saved this recipe from Emily Leveson’s blog before it disappeared because it has been a hit in our house. We’ve made it both on the stovetop and over the campfire.

We used Field Roast vegan sausage for our dish (the Smoked Apple Sage flavor). It might also be good with their Apple Maple breakfast sausages…. I doubled the recipe for the three of us.

  • 1 TBSP olive or coconut oil
  • 1/2 cup chopped onion
  • 1 cup sweet potato, peeled and cubed
  • 1 gala apple, core removed and cubed
  • 1 sausage, cut into small pieces
  • 1/2 tsp salt
  • 1/2 tsp pepper

Heat oil in a large skillet over medium-high heat. Add in onions and sweet potatoes and sauté for about 3-5 minutes.

Add in apple and sauté for another 2-3 minutes.

Add chicken sausage, salt, and pepper and sauté until veggies are fork tender; about 5 minutes.

Transfer to a bowl and enjoy!


September 2, 2017 at 9:13 pm Leave a comment

Fusion: Delicata Squash Stuffed with Curried Wild Rice

I found a recipe for delicata squash at Vegetarian Times, and this is how I made it. I stopped in the middle of step 4 (before cooking it the last 25 minutes), wrapped the stuffed squash in foil, and froze them for later enjoyment. We’re making our CSA stash of vegetables last as long into the winter as possible.

  • 3 delicata squash, halved and seeded
  • 2 Tbs. butter or margarine
  • 1/2 cup minced onion
  • 2 tsp. curry powder
  • 1/4 tsp. cayenne pepper
  • 1/2 tsp. freshly ground black pepper
  • 1 tsp. ground cinnamon
  • 1/2 cup raisins
  • 1/2 cup chopped cashews
  • 2 Granny Smith apples, peeled, cored and minced
  • 1 cup cooked wild rice
  1. Preheat oven to 350F.
  2. Place squash halves cut side down on baking sheet. Bake about 20 minutes, just until squash is not quite cooked through. Remove from oven, and set aside until second baking.
  3. Heat butter in large saucepan over medium heat, and add onions. Sauté onions until translucent, about 5 minutes. Add curry, cayenne, black pepper and cinnamon, and toss well. Add raisins, cashews, wild rice, and apples, and continue cooking until apples are soft.
  4. Divide curried vegetables equally between squash halves. Bake squash 25 minutes, or until squash is tender and stuffing is heated through.

October 10, 2010 at 8:11 pm Leave a comment

EUROPEAN: Applesauce

This is the applesauce that we like to can for the winter. It’s based on the recipe by Dean Ornish. Multiply to make as much as you’d like.

  • 8 apples (I like a to use a variety)
  • 1 cup apple juice concentrate
  • ½ cup water
  • ½ tsp cinnamon

Peel, quarter, and core the apples. Put the apples, apple juice concentrate, and water in a large saucepan. Bring to a simmer over moderate heat, cover, and adjust heat to maintain a gentle simmer. Cook until the apples are tender, about 6 minutes. Mash with a potato masher. Mix in cinnamon and enjoy.

September 16, 2010 at 8:26 pm Leave a comment


I made this recipe from Simply in Season using whole spelt flour, and we loved them. Check it out: Apple Spice Waffles.

March 19, 2010 at 8:00 pm Leave a comment

BRITISH: Apple-Sweetened Apple Crisp

Another recipe from The Allergy Self-Help Cookbook.

¼ cup melted ghee or walnut oil
2 TBSP apple juice concentrate
2/3 cup rolled oats
½ cup oat bran
1/3 cup chopped walnuts
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
¼ tsp salt

½ cup thawed apple juice concentrate
2 TBSP quick-cooking tapioca granules
6 cups peeled, sliced apples

1. TO MAKE THE TOPPING: Preheat the oven to 350°F. Mist a 9”x9” baking dish with cooking spray or oil it.
2. In a 2- or 3-quart saucepan, combine the ghee or oil and 2 TBSP apple juice concentrate. Heat over low heat until the ghee melts. Remove from the heat and stir in the rolled oats, oat bran, nuts, cinnamon, nutmeg, and salt. Mixture will be dry and crumbly.
3. TO MAKE THE FRUIT: In a large bowl, combine the apple juice concentrate and tapioca granules, and let soak for 15 minutes. Add the apples, stirring to coat. Pour into the prepared pan and distribute the crumbs evenly over the top. Cover loosely with foil and bake for 20 minutes.
4. Reduce the heat to 325°F and remove the foil. Bake for 12 to 15 minutes, or until the crumbs are brown. Cool for 20 to 30 minutes and serve warm.

February 6, 2008 at 11:00 pm 1 comment

EUROPEAN: Breakfast

I got this from Everyday Vegan by Jeani-Rose Atchison. I think the oats are soaked overnight to help make the more digestible…I can’t remember.

1 apple, grated
1 tsp lemon juice
½ cup vegan yogurt
1 TBSP sunflower seeds
½ cup oats, soaked overnight in 1/3 cup water

Toss apple with lemon juice. Add other ingredients. Serve immediately.

February 6, 2008 at 10:52 pm Leave a comment