A Taste of Fall Apple Cake (for my sweetie)

A Taste of Fall Apple Cake

3 T flax meal mixed with 9 T water
1 1/2 canola oil (make sure it's gmo free and organic!)
2 c light brown sugar or Florida Crystals (I used the florida crystals)
3 c flour
1 t salt
1 t cinnamon
1 t baking soda
1 t vanilla extract
4 c chopped tart apples

Preheat oven to 350f
oil a 9x13 pan

Mix flax meal and water in a small bowl and set aside.

Place oil and sugar in a medium bowl and using an electric mixer, mix well.  Add the flax mixture and beat with mixer until it gets lighter and thicker.  Add flour, salt, cinnamon, baking soda, and vanilla and beat a bit more until all is well combined.  Add apples and mix using a spoon.  Spread into prepared pan and bake for 35 to 45 minutes or until toothpick comes out clean.  The cake is very moist with a nice crispy topping.  

Could also add a cup of chopped walnuts or pecans if desired. 

Chick'n Stew with Dumplings

With the arrival of Fall I've pulled out all of my warm and comforting recipes.  Big bowls of stew, soup and chili.  Casseroles and cottage pies are on the list as well.  Pumpkins and apples have already made an appearance in the forms of pies, soups and tarts.   Whether it's cosy sweaters and socks, apple picking, sitting by the fire slurping up hot stew and hunkering down for the long winter ahead, this time of year speaks to my heart.

When you want something warm and comforting and completely satisfying, even for the most hardcore omni this stew might be just the thing.  You can throw this together quickly and let it simmer all day in the Crock Pot and then just add the dumplings when you get home.  What a worknight treat. 

Chick'n Stew with Dumplings

2 T earth balance ( vegan margarine)
2 T olive oil
1 lg onion (chopped)
2 stalks celery ( chopped)
6 T flour
1/4 c good dry white wine (I used a chardonnay)
6 c un-chicken broth
1/2 c almond milk  
1 t sea salt
freshly ground black pepper
3 or 4 cups chopped seitan *
3 good sized carrots (sliced) 
3 potatoes (chopped)
12 oz cremini mushrooms (chopped)
1 c peas
1 c corn
2 bay leaves
1 t thyme
1/2 t sage

In a med. saucepan over med. heat,  heat  margarine and oil.  Add onions and celery and cook until onions are translucent.  Add flour and stir until it is mixed well with the vegetables.  It should start to turn slightly golden.  Slowly add the wine and broth, stirring all the time to eliminate lumps.  Add almond milk and salt and pepper, still stirring.  It should be thickening.  Taste and add more salt if necessary.  Add all of the remaining ingredients to your crockpot.  Pour the gravy over the top, stir.  Cover and set on high for 6 or 7 hours.  A half hour or so before you want to serve your stew prepare the dumplings. 

*could use any chicken sub you wanted to (tofu, tempeh, beyond meat or gardein strips,etc, or none at all!)

Dumplings

2 c flour
3 t baking powder
3/4 t salt
2 T earth balance (melted)
1 cup almond milk

Add flour, bp and salt to a bowl, add eb and milk and mix to make a soft dough.  Do not over mix.  Drop by spoonfuls into bubbling stew. Cover and simmer without lifting lid.  Cook for between 15 and 20 minutes, depending on the size of the dumplings, you want to be sure they are light and fluffy and cooked all the way through. 

Ladle into bowls and devour.  Although you might want to let it cool a bit.  ; )