Serves 3 | Ready in 30 minutes
How irresistible are these roasted, crumble-stuffed apples? These are perfect for a fall dinner party or even for breakfast—they’re that clean. Plus, they’re very easy to make. You could probably use your own crumble recipe, but here’s mine if you’d like to try. You may want to double the recipe …
To make your own ice cream, just add 2 large frozen bananas and half of a 14 oz can coconut milk to a food processor. Pulse until the mixture is smooth and creamy.
Preheat oven to 400 F. Line baking sheet with parchment paper.
Cut tops off apples and scoop out insides, being careful not to get too close to edges (this could cause a collapsed apple!). Place hollowed-out apples on baking sheet.
In small bowl, mix together remaining ingredients.
Time to assemble! Stuff hollowed-out apples with lots of crumble so that itu2019s overflowing from the tops. Bake for about 25 to 30 minutes (until soft and wrinkly). Serve with homemade or store-bought ice cream, if desired, and an extra sprinkling of cinnamon.
This recipe is part of the A Holiday-Worthy Vegan Menu collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.