Apple Cranberry Crisp

Hi everyone! Today's Vegan MoFo prompt is "Showstopper Dessert," so I made an apple cranberry crisp. I had the recipe written down on an index card but no indication of where it came from. I tried looking it up online and found similar ones, but I made some changes anyways so here's what I did: Peeled, chopped, and sliced five apples into a baking dish, then added 1 cup dried cranberries. In a bowl, melted one stick Earth Balance, then added 3/4 cup brown sugar, 1/4 cup rolled oats, 1 cup broken-up pecans, and 1/3 cup flour, and mixed together. Poured the contents of the bowl over the apples & cranberries, then baked for 45 min at 350°F. 

It turned out quite tasty!

Here's my Inktober sketch...

And here's Daisy being very alert...

Peace. :)

Cranberry Wild Rice Pilaf (Taste of Home)

Hi everyone! Today's Vegan MoFo prompt is "Unconventional grains," so I decided to make a cranberry wild rice pilaf (the original recipe can be found here; obviously be sure to use a vegan chicken broth and vegan butter). Pearl barley, a second unconventional grain, is another main ingredient in this recipe. 

The pilaf turned out really well and was a nice lunch today.

Here's my Inktober sketch...

And here's Cringer up in the cat tower this morning...

Peace. :)

Roasted Acorn Squash with Wild Rice Stuffing

Hello everyone! Here's a new fall recipe I tried out last week.

Roasted Acorn Squash with Wild Rice Stuffing

I found the recipe here (just use a vegan butter & the recipe's vegan). My other changes included leaving out the shallots and celery, only making a third of the recipe (one acorn squash/two halves), and roasting first at 400°F for 15 minutes and then another 15 minutes, filled with the stuffing.

I had to poke the squash a couple times with a knife and then microwave it for a couple minutes to make it easier to cut in half. 

Cute little seeds.

 

Then I scooped out the seeds and the pulp (I later roasted the seeds).

The roasted acorn squash turned out OK, but not as good as I was hoping it would be. When I had the second half the next day as leftovers, it was a bit better, though. I think if I were to make it again, I would cook the rice in vegetable broth, add the celery back in, use less brown sugar, and leave out the cranberries as well (maybe use raisins instead?). (It was a bit too sweet for me.)

I also had a spinach salad and baby carrots with vegan ranch dressing.

 

As promised, here's the first picture I got of Mystery lying in the sun.

Peace. :)