…or, more correctly, the apple of my “not-pie” — this is one of the luscious baked apples we’ve been enjoying. Northern Virginia is apple country and there are so many varieties to choose from, it’s hard to decide what to bring home from the various farmstands and orchards in the area. This week we tried York and Cortland. I’m sure they’d be wonderful in an actual pie, but I chose to use them in a more virtuous way by baking several of them in my slow cooker. The flavor is as indulgent as apple pie — without the indulgence. I’ll be making them again soon. Next time, I think I’ll stuff them with a little granola to make them reminiscent of apple crisp. Yum.
Three’s the Charm: I have lots of good news to share today, I hardly know where to begin. Let’s start with the amazing honor of having one of my recipes chosen as 1 of 4 “Recipes of the Year” on Vegan.com. My Singapore-Style Rice Noodles with Tofu and Vegetables was named “Quick Recipe of the Year.” This recipe happens to be a personal favorite of mine. Try it yourself and let me know what you think!
Also today, I found out that my Roasted Cauliflower Picatta recipe from my post on One Green Planet was chosen to appear on the Huffington Post! A huge thank you to all who voted for this recipe on One Green Planet.
Exciting stuff! Not bad for a Thursday, huh?