Beet Slaw

Adapted from Steph Gardreau

INGREDIENTS:

• 1/2 pound beets
• 4 oz. carrot
• 1 Granny Smith apple
• 1 lemon (zest and juice)
• 1/2 tablespoon oil 
• 1/2 teaspoon salt
• 1 teaspoon honey

METHOD:

• Shred beets, carrot and apple with food processor
• Stir in lemon zest, lemon juice, oil, salt and honey

Apple Pecan Bread

Adapted from VegBaking.net

INGREDIENTS:

• 3 apples, peeled
• 1/2 cup maple syrup
• 2 tablespoons golden flax meal
• 2 teaspoons lemon juice
• 6 tablespoons oil
• 1/4 cup sugar

• 1 1/4 cups whole wheat flour
• 1 cup all purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 3/4 cup chopped pecans

METHOD:

• Preheat oven to 350 degrees
• Combine 2 peeled apples, maple syrup, flax meal, lemon juice, oil and sugar in food processor and let sit
• Combine flour, baking soda, baking powder, pecans and the third apple cut into small cubes in a large mixing bowl
• Combine wet and dry ingredients
• Pour into greased loaf pan
• Bake for 1 hour

Slow Cooker Spiced Apple Oatmeal

Adapted from Feed Our Families

INGREDIENTS:

• 2 apples, peeled, cored and cut into 1/2-inch pieces
• 1 1/2 cups almondmilk
• 1 cup water
• 1/2 cup applesauce
• 1 cup uncooked steel-cut oats
• 4 tablespoons brown sugar
• 1 tablespoon Earth Balance buttery spread, melted
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/4 teaspoon salt

METHOD:

• Mix all ingredients in a 2.5 quart glass mixing bowl that fits inside the slow cooker
• Place glass bowl inside slow cooker and add water to it comes to almost the top of the outside of the glass bowl (so the glass bowl sits in water in the crock)
• Cover and cook on low overnight or for 8 hours

NOTES:

• Can be refrigerated or frozen for future use
• To reheat, pour a little almondmilk over the oatmeal, microwave for two minutes, stir to combine

German Apple Cake

Recipe handed down from my German grandmother

INGREDIENTS:

• 3-4 pounds of apples, peeled, cored and diced

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• 1 cup butter (substituted Earth Balance sticks)
• 1 tablespoon milk (substituted almond milk)
• 1/2 cup sugar
• 1 egg
• 2 3/4 cups flour

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• 1/2 cup sugar
• 1 teaspoon cinnamon 

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• 4-5 tablespoons lemon juice
• 6 ounces powdered sugar (a little less than half of a 1 pound box)

METHOD:

• Combine butter (softened), milk, sugar and egg in food processor
• Add flour and process until ball of dough forms
• Place dough in refrigerator until cold and hardened
• Roll out half of the dough and transfer to a greased jelly roll pan
• Combine sugar and cinnamon and sprinkle half over the dough
• Cover dough evenly with the diced apples
• Sprinkle the rest of the cinnamon sugar over the apples
• Roll out the other half of the dough and transfer to the jelly roll pan to cover the apples
• Trim excess dough and use to fill in open spots
• Prick dough with fork at 1 inch intervals to allow steam to escape
• Bake at 350 degrees for about 1 hour 15 minutes or until dough turns golden brown
• Combine lemon juice and powdered sugar to make glaze
• Brush glaze over cake while cake is still warm
• Refrigerate cake when cool

It takes a lot of apples!

My grandmother taught me to loosely roll the dough over the rolling pin to transfer it to the jelly roll pan.

Fill in holes with trimmed overhanging dough - it won't matter what it looks like in the finished product.

Be sure to line the rack below the cookie sheet because juice will leak out and make a mess (and set off the smoke alarm).

The lemon glaze covers up imperfections in the top dough where it was pieced together.

Carrot - Pear Bars

Adapted from Vgan Jar

INGREDIENTS:

• 1 1/2 cups whole wheat flour
• 1/2 cup almond meal
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon sea salt

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• 2 large carrots, grated
• 1 pear, grated
• 1/2 cup chopped dates
• juice of 1 lemon

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• 2 tablespoons flax meal + 6 tablespoons water (combine and let sit 5 minutes)
• 1/3 cup agave
• 1/2 cup applesauce
• 1/4 cup almond milk

METHOD:

• Combine dry ingredients
• Combine carrots, pear, dates and lemon juice
• Combine flax egg, agave, applesauce and almond milk
• Mix fruit and wet ingredients together then fold into dry ingredients
• Pour into greased 8 x 8 baking dish
• Bake at 375 degrees for 1 hour or until center springs back
• Cake will be very moist, best after cut into bars and refrigerated overnight

Carrot Walnut Cookies

Adapted from Whole Foods Market

INGREDIENTS:

• 1 cup raw unsalted walnuts
• 1 cup old-fashioned rolled oats
• 1 cup raisins
• 1/2 cup whole wheat flour
• 1 1/4 teaspoon baking powder
• 1 1/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 carrots, grated
• 1 unpeeled apple, grated
• 1 very ripe banana, mashed
• 1/4 cup orange juice

METHOD:

• Preheat oven to 350 degrees
• Line 2 baking sheets with parchment paper
• Combine walnuts, oats and raisins in a food processor and pulse until finely ground
• In a large bowl combine flour, baking powder, cinnamon and ginger
• Stir in ground walnut mixture
• Stir in grated carrots, apple, banana and orange juice
• Drop by rounded tablespoons on baking sheets and flatten slightly with back of fork
• Bake until tops and bottom are lightly browned, 20-25 minutes
• Makes about 2 dozen cookies

Thanksgiving Dog Cookies

Adapted from Whole Foods Market

INGREDIENTS:

• 1 medium sweet potato boiled and mashed with cooking water, about 3/4 cup
• 1 jar turkey baby food*
• 2 cups whole wheat flour
• 1/2 cup fine yellow cornmeal
• 1 apple, peeled, cored and grated

METHOD:

• Preheat oven to 325 degrees
• In a large bowl whisk together mashed sweet potato, turkey and apple
• Add flour and cornmeal; stir until combined
• Knead dough until it holds together
• Roll out on floured surface to about 1/4 inch thick
• Cut out treats with cookie cutters
• Bake 35-40 minutes until dried and slightly golden on bottoms
• Turn off oven and leave door ajar letting treats cool and dry out in oven for 1-2 hours
• Store in airtight container for up to 1 week

* Can substitute 3 tablespoons water - one of my dogs doesn't like fruit and vegetables so I added the jar of turkey baby food.  They all LOVE these cookies!

Super Moist Pumpkin Bread

Adapted from Allrecipes.com

INGREDIENTS:

• 3 1/2 cups whole wheat flour
• 1 1/2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground nutmeg
• 1 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2/3 cup flaked organic unsweetened coconut

• 2 cups pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup applesauce
• 2/3 cup coconut milk

METHOD:

• For pumpkin puree, place 1/2 of a cheese pumpkin cut side down in roasting pan and cover with foil; bake at 400 degrees for about 45 minutes or until soft; scoop pumpkin out of shell, cool and puree in food processor; makes about 6 cups - freeze extra
• Set oven to 350 degrees; grease and flour two 8 x 4 inch loaf pans
• In a large bowl, stir together flour, sugar, baking soda, spices, salt, and coconut
• In a separate bowl, beat with hand mixer on low until combined pumpkin, oil, applesauce and coconut milk
• Pour wet ingredients in with the dry ingredients and mix with a spoon just until combined
• Divide batter evenly between loaf pans
• Bake for 1 hour or until a toothpick inserted in center comes out clean
• Remove from oven, cover loaf pans tightly with foil and let steam for 10 minutes
• Remove foil, turn loaves out onto a cooling rack, tent loosely with foil and allow to cool completely

Hot Apple Cinnamon Oatmeal

INGREDIENTS:

• 1/3 cup rolled oats (grind briefly in food processor for creamier oatmeal)
• 3/4 cup almond milk
• 1 apple, peeled and diced
• cinnamon

METHOD:

• Combine oats, apple and almond milk
• Microwave for 2 minutes; stir
• Microwave for 1 more minute watching so it does not boil over
• Sprinkle with cinnamon and stir
• Let stand a few minutes to thicken and cool
• Sweeten to taste if unsweetened almond milk was used