| Aside from opening up her lovely home to us, November SVP host Stephanie Pizzo made an awesome contribution to the potluck with these spicy winter treats! Served alongside her homemade spiced apple kombucha, these snacks were the perfect thing for a chilly day by the fire! |
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| Photo by Stephanie Pizzo |
Persimmon Pie Recipe
This dish was a bit of an experiment due to my excessive
amount of bananas from Well Being Mart’s banana sale! It’s a mixture between a
bread and a pie, and I used little heart cut outs to make them into bites.
Feel free to tweak it as I did not follow any baking laws,
and used heaping amounts of each measurement, so add or lessen any of the
measurements you think. It’ll come out gooey on the inside so make sure it’s
nice and hot when you eat it ^^
2 C ground flax (I used roasted flax from Gyeongdong Market
that I blended into flaxmeal)
½ tsp baking soda
3 very ripe bananas
4 soft persimmons (add as many to taste)
¼ C soy milk
1tsp apple cider vinegar
1 C organic brown sugar
A splash of vanilla extract
A generous sprinkling of cinnamon
A pinch of salt
A pinch of nutmeg
Chopped pumpkin seeds
A big handful of fresh lavender and any other herbs on hand (I
threw in some basil from my garden as well)
Optional: Flax or Chia seeds to thicken
Add together non dairy milk and apple cider vinegar. Set
aside. (This combination makes for a more buttermilk type consistency).
Combine flaxmeal, baking soda, salt, nutmeg and cinnamon,
sugar and whisk together
Then add the soy milk vinegar mixture, vanilla, bananas, and
persimmons. Mash well!
Mix in the pumpkin seeds and fresh herbs.
Place in a baking pan and top with crushed pumpkin seeds and
herbs.
Bake at 350 F for about 20 minutes, or until you think it is
ready.
Drizzle with agave or rice syrup and serve!
If you have extra batter, make a raw pudding out of it. Add
some chia seeds and soy milk (to your preferred consistency) and let sit. The
chia seeds will thicken it and give it some nice volume.
Makes for a delicious raw fruity flaxy snack!
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| Photo by Claire Harris |
Tis the season for warm apple pie, and to be honest I am not
an apple pie lover, but had a hankering for some seasonal apples cooked up into
a nice hot meal. It works as a dish for any meal of the day.
5 apples, wedged or sliced in varying sizes
5 Cinnamon sticks
3 mandarin oranges
1 large chunk of fresh ginger, grated
1 carrot, grated
A good sprinkling of organic brown sugar
A healthy drizzle of rice syrup
A generous handful of raisins and pumpkin seeds
1 C light / organic apple juice and some water
Cardamom to taste
Fresh pineapple sage (a delicious scented herb to have in
your garden!)
A sprinkle of salt
1-2 C cooked millet
In a large wok, boil up the apple juice, water, and cinnamon
sticks. Add in some cardamom and ginger.
When the liquid is boiling add in your apples, half of your
oranges, and some of your raisins and pumpkin seeds. Sprinkle again with
cardamom and top with sugar and some rice syrup for desired sweetness. Give it
a good mix.
Keep it on a boil for a few minutes, then lower to a simmer.
Grate half of your carrot over the mixture.
Cover and let it sit
Watch the mixture and throughout the simmering and make sure
to turn and stir every so often so the bottom doesn’t soak too much.
Add in some more grated carrot, orange, ginger, pumpkin
seeds and raisins for different textures so not everything goes soft. You can
do the same with the apples so some are more crispy and others are totally caramelized.
Mix in the millet. Only enough to make it a little more
mealy.
Cook until desired texture is reached!
Top with some chopped pumpkin seeds, a drizzle of rice
syrup, and fresh chopped sage.
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| Photo by Claire Harris |
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