8 to 10 med crisp red apples
2 cups sugar
3/4 cup water
1/2 cup light corn syrup
1/2 teaspoon red food coloring
Few drops clove oil -- if desired
Butter cookie sheet generously. Wash and dry waxed apples thoroughly. Insert wooden skewer in stem end of each apple. Mix sugar, water, corn syrup and
food color in 2-quart heavy saucepan. heat to boiling over high heat; reduce heat. Boil gently, without stirring, to 290 on candy thermometer or unti small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. Stir in clove oil. Dip apples quickly into syrup, twirling until completely coated. Stand on cookie sheet; cool.
YIELD: 8 to 10 candied apples
370 Calories EACH!
Spicy Squash Soup
2 tbls extra virgin olive oil
1 large sweet onion, such as Vidalia, chopped
3 celery ribs, chopped
4 garlic cloves, minced
1 tbls curry powder
1 1/2 lbs butternut squash, pared
2 green plantains or 2 very under ripe bananas, peeled and chopped
6 cups chicken broth
1 tsp fresh or dried oregano
1/2 tsp fresh or dried sage
1/2 tsp hot red pepper sauce
1/4 cut toasted pumpkin seeds
Chopped fresh chives for garnish
Salt and pepper to taste
Heat the oil in a soup pot over medium-low heat. Add onion and celery and cover. Cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add garlic and cook for 1 minute.
Add the curry powder and stir until fragrant, about 30 seconds. Stir in the squash, plantain, broth, oregano and sage. Bring to a boil over high heat. Reduce the heat to low. Simmer, partially covered, until the squash is very tender, about 20 minutes. Remove from heat.
In batches, pulse the soup in a food processor or blender (or if you have one an immersion blender would work perfectly) until you have a chunky puree. Return to the pot and season with hot sauce, salt and pepper. Reheat until piping hot.
Ladle into bowls and garnish with pumpkin seeds and chives.
Makes 8-10 servings, at approximately 130 calories each.
(It's yummy, I promise!)
Ingredients:
1 1/4 lbs. soft tofu
1 16-oz. can pumpkin pur�e
3/4 cup maple syrup
3/4 cup sugar
1/3 cup unbleached all-purpose flour
1 Tbsp. ground cinnamon
1 tsp. ground ginger
1 tsp. ground nutmeg
1 9-inch unbaked vegan pie shell
Preparation:
Preheat the oven to 400 degrees F.
Blend all the ingredients for the filling in a blender or food processor until smooth. Pour the mixture into the unbaked pie shell. Bake for 30 minutes, then turn the oven down to 350 degrees and bake for another 30 to 45 minutes or until the filling is set.
Serve warm or cold and topped with vegan whipped cream.
Makes 6 to 8 servings.
