February 13, 2013
Winter is here; can you believe it? The bitter cold is settling in and that means we need hearty food to keep us warm. Of course, we also can’t forget those yummy sweets that also come with the season. To help you prepare for winter, every Wednesday we will post some delicious vegan recipes that will turn your season around and keep your palate asking for more. Enjoy!
If you’re looking for a new winter vegan recipe, then why not stick with something simple? This delicious applesauce from Marla Meridith is the way to go, especially if you’re wanting to make something for the entire family.
Cinnamon Stick Applesauce
Makes about 48 ounces (12 half cup servings)
-Sweeten your applesauce to taste with your favorite natural sweetener. You might not need to at all. I like stevia powder. You can also use pure maple syrup, honey or sucanat (unrefined cane sugar.)
-You can make your applesauce smooth or chunky, simply purée it until it reaches the desired consistency.
-Adjust water to make thicker or thinner. I have found that 3/4 cup of water per pound of apples is a middle ground for thickness.
-My favorite apples are Pink Lady, Honey Crisp and Granny Smith. I generally use a combination of these when I make applesauce.
-I keep the skins on the apples for added nutritional value, fiber and flavor. Once it is puréed you cannot even tell they are there.
-Cooking the applesauce with the cinnamon stick really infuses the flavor into the sauce. If you do not have cinnamon sticks you can add a few pinches of ground cinnamon to taste towards the end of cooking time.
3 pounds your favorite Apples, cleaned, cored and roughly chopped
3/4 cup Water per pound of apples
1/2 Lemon or 1 tablespoon Lemon Juice
1 Cinnamon Stick
fat free Greek Yogurt
Spices: ground Cinnamon, Cardamom, Nutmeg, Pumpkin Pie Spice
Dried Fruit: Raisins, Blueberries, Cranberries, tart Cherries
In a heavy bottomed large pot add apples, water and cinnamon stick. Squeeze in lemon juice. Bring to boil over medium high heat. Lower the heat and simmer for about 30 minutes. Remove from the heat and let applesauce cool a bit. Take out the cinnamon stick. Purée in blender or food processor until desired consistency is achieved. Add more water if needed.
Photo Credit: Marla Meridith Photography
Marla Meridith is the creator, photographer, stylist and go to gal behind the blog Family Fresh Cooking. She believes in real, whole foods for a happy, healthy, high energy life. She is obsessed with her family, food, travel, and coffee. Look for her on Twitter, Facebook, Pinterest and StumbleUpon too.