Tonight, we had mexican cabbage, a recipe from Happy Herbivore, using up a bunch of the leftover green and purple cabbage in a simple, delicious, vegan recipe packed with nutrients.
And since everyone ate all they were served, we got to have individual Apple Crisps for dessert. These are really easy to make, just core some organic apples, but leave the bottom in so it’s like a cup. Coat the inside with cinnamon. At the same time, soak 1/2 cup of steel cut oats (I use the 5 minute kind) in water for 10 minutes or so and preheat the oven to 350.
Mix together the oats, drained, with1/4 cup whole wheat flour, 1 cup brown sugar or a substitute, and 1/3 cup butter substitute. The mixture will be rough and crumbly.
Fill the apples with the mixture and bake for 35 minutes or until the apples are soft and the crisp is crisp.
These are excellent with Stonyfield Farms humane vanilla ice cream.