This is a special Monday edition of the Healthy Voyager! Since tomorrow is such a big day for our nation, I thought I would send out some healthy advice earlier in the week ; ) No matter if you’re a donkey or an elephant, exercising your right to vote is your gift to America so tomorrow, get out there and give, give, give!! Let’s get America healthy again!!
1/2 an onion, chopped
3 carrots, chopped
3 tbsp vegan margarine
1/2 C flour
2 cups of vegetable broth
1 C plain soy milk
1 tsp salt
1 tsp pepper
3/4 C frozen peas
Saute celery, onions, and carrots in butter for 10 minutes. Add the flour, stirring constantly for 1 minute. Add broth and milk to mixture while stirring constantly. Cook over medium heat until bubbly then stir in the peas, salt, and pepper. Pour mixture into a 2 qt casserole dish and top with crust. Bake at 375 F for 30-45 minutes
Crust:
2 ½ cups white flour
½ t. salt
3 T. sugar
½ cup vegan margarine
2 T. vegan cream cheese
½ cup ice cold water
Filling:
3 cups chopped apples (about 4 ½ pounds)
¼ cup fresh lemon juice
½ cup brown sugar
½ t. ground cinnamon
¼ t. ground nutmeg
¼ t salt
1 T. corn starch
1 T. soymilk, for brushing
2 T. sugar, for sprinkling
1. Make the Crust. Combine the flour, salt and sugar in a food processor until well mixed. Add in the soy margarine and dairy-free cream cheese and process until the mixture resembles fine crumbs. With the machine still running, add the water gradually until the mixture just holds together and pulls away from the sides of the bowl. On a lightly floured surface, divide the dough in half and shape each into a disc. Wrap each disc in plastic wrap and refrigerate for 1 hour.
2. Preheat the oven to 375 F. Lightly oil a 9” pie plate and set aside.
3. Remove one of the discs from the refrigerator and roll out until about ¼” thick. Place in the prepared pie plate, allowing 1” of dough to hang over the edges. Refrigerate, uncovered, for 30 minutes.
4. Meanwhile, make the filling. In a large mixing bowl, toss the apples with the lemon juice, brown sugar, spices and salt. Combine the cornstarch with a small amount of water, mixing to dissolve, and add this to the apples.
5. Place the filling in the prepared pie plate. Roll out the remaining disc to ¼” thick and place on top of the filling. Crimp the edges with the edges of the bottom dough, trimming any excess. Lightly brush the top crust with the soymilk and sprinkle with the sugar. Bake for 45-50 minutes, or until golden brown. Serve warm or cold.
7 cups Apple cider OR apple juice
1/3 cup Brown sugar, packed
4 stick cinnamon
1 teaspoon Whole allspice
1 teaspoon Whole cloves
1 Lemon peel, cut into strips
1 1/2 cups Rum
Vegan margarine
Thin apple slices
