December 24th, 2007

Sweet Potato Apple Casserole

Ok. So I have this recipe for sweet potato apple casserole, which I am looking for suggestions on how to tweak. I got it from www.fatfree.com, which has great vegan recipes, but I'm not very into the fat free thing. How can I add fat to it? Secondly, I'd like to add more things to it, but I'm not sure what kinds of vegetables/spices would go best in this. Any suggestions would be appreciated.

Here it is:

2 Large Sweet potatoes, peeled, halved, and cut nto 1/2 inch thick slices.
2 apples, peeled and cored and cut into thin slices
2 patties vegetarian breakfast sausage (I am going to use about 1/2 cup TVP)
1/2 tsp cinnamon
pinch of nutmeg

Boil the sweet potato slices until just barely tender. Meanwhile, in a non-stick skillet, cook the ceg sausage until brown and crumbly.

Mix together the cooked sweet potatoes, apples, cooked sausage, cinnamon and nutmeg. Transfer to a class baking dish, cover and cook in a 350 degree oven until the apples are tender (about 45 minutes). Serve hot.

banana bread

i made this banana bread a few weeks ago, thinking i could take slices with me mornings to eat for breakfast - i have a loooong commute. the next day my mom had eaten half of it. so i figure it's pretty good, and i made more for christmas.

3 large overripe bananas, mashed well
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup vegan butter (you can sub half with canola)
1/4 tsp vanilla
1/4 cup vanilla soymilk, curdled w/vinegar
2 cups flour
1/2 tsp baking soda
1/4 tsp allspice
1 tsp cinnamon
1/2 tsp salt
optional: broken-up walnuts, as many as you think necessary

preheat oven to 350 and grease a bread pan. sift flour, bs, spices, and salt together. cream sugars and butter, and blend remaining ingredients together. add wet to dry ingredients. you should get a dough too stiff for cake, but too wet for bread. sample and adjust amount of sugar to taste (i add a lot, especially since i end up eating lots of the creamed sugars and butter). put it in your cake pan and bake for an hour to 1:10, and let sit for a while after it's done.
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toasted almonds

I've got a recipe for those nummy cinnamon-ey toasted almonds you get at the mall that I really want to make. The recipe uses egg whites to stick the cinnamon-sugar to the nuts before they bake. I'm thinking that water wouldn't really work as a replacement because it doesn't...cook like egg whites do. Or would it work? Any suggestions? Thanks :)