We're working on our photo skills. This meal was more delicious in person. Amber and I went to Fishkill Farms this weekend. There we picked 2 big bags of apples and procured some pumpkins and squashes.
For this meal we sauteed some red chard in garlic, toasted tempeh in the skillet with a splash of soy sauce, roasted a beautiful buttercup squash in nothing but a little oil, and made a salad of lettuce and chopped garlic in a lemon and olive oil dressing.
It was simple and delicious.
We also made a vegan apple pie (sorry it was eaten before a picture could be taken.) For that we peeled and sliced some apples. The apples were put into cold water and a splash of lemon juice to keep the apples from getting oxidized. Then we mixed about half a cup of whole wheat flour with about a quarter cup brown sugar. To this mixture, we added some spices: star anise, cinnamon, nutmeg, cardamom, a dash of salt and a splash of vinegar. The apples were drained and added to the mixture and mixed around.
We had 2 store bought whole wheat crusts. One of these was our bottom crust and the other we rolled up and kneaded into a flat circle. Then we cut it into strips and did a thatching on top of the pie.
The pie was good, but a little dry. Next time, I would add quite a bit of oil to the apple mixture. Vegan recipes call for margarine, but margarine is gross.
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