Mini Blueberry Cornmeal Pies (Vegan) & Making Pie Crust EASY!

OK SO I COULDN’T WAIT.

I couldn’t wait 4 hours for a slice of pie like I was supposed to, cuz of the whole *letting the filling set* and all that.

But that’s just what happens when you take the pies out of the oven at like 8 PM and they’re so mini and corny and blue that there’s no way you’re waiting till midnight for a bite. I mean, I waited like an hour so that should count for something. Long story short, my filling ran allll over the place. The plate, the table, my face. But it sure does thicken up nice if you give it a chance. (No regrets)

Vegan Blueberry Cornmeal Pie | memo2munch

Vegan Blueberry Cornmeal Pie | memo2munch

Vegan Blueberry Cornmeal Pie | memo2munch

Vegan Blueberry Cornmeal Pie | memo2munch

I know a lot of people worry about making pie crust from scratch, but I learned a new technique that makes it SUPER EASY.

Use a food processor.

So easy. And you get flaky results EVERY TIME, no matter what fat you use.

A chef named J. Kenji López-Alt created this method, and you can read all about his food-sciencey reasons why it works here if you feel so inclined. Then if you’re like me, you’ll swoon & decide this is the man you are going to marry. (But don’t actually do that very last part k thanks)

Also, it turns out bae has a cookbook coming out on September 21st! It’s called, The Food Lab: Better Home Cooking Through Science. How serendipitous. Not that this was news to me, or anything. We are engaged after all.

As a final ode to summer, I used one of her greatest berry triumphs for these pies, along with a sprinkle of cornmeal in the crust ’cause why not? That texture. Give ’em a try 🙂

Blueberry Cornmeal Pie
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For the crust
  1. 1/2 c. cornmeal
  2. 2 c. all-purpose flour
  3. 2 tbsp. sugar
  4. 1/2 tsp. salt
  5. 10 tbsp. vegan butter or shortening (can use regular butter if desired), cut into small pats
  6. 3-4 tbsp. ice water
For the filling
  1. 2 pints blueberries (about 4 cups), fresh or frozen
  2. 1/2 c. sugar
  3. 3 tbsp. all-purpose flour
  4. 1 tbsp. lemon juice
  5. vegan buttermilk, for brushing (optional, can be made mixing 1/4 c. vegan milk and 1 tsp. lemon juice)
Instructions
  1. Make the crust: In the body of a food processor, or in a large bowl, combine the cornmeal, 1.5 cups of the flour, all of the sugar, and the salt and pulse/whisk briefly to incorporate. Scatter the butter pats evenly over the surface and pulse/cut until no dry flour remains and dough just begins to collect in clumps, about 25 pulses. Use a rubber spatula to spread the dough evenly around the bowl of the food processor. Sprinkle with remaining flour and pulse until dough is just barely broken up, about 5 short pulses. Transfer dough to a large bowl.
  2. Sprinkle with 3 tbsp. of the water and fold and press the dough using the spatula until the dough comes together to form a ball. Add another tablespoon of water if necessary. The dough won't be crumbly, like normal pie dough. Don't worry!! Divide ball in half. Form each half into a 4-inch disk. Wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
  3. Preheat the oven to 375 degrees F/ 190 degrees C. Let the dough stand at room temperature for ten minutes before rolling it out to 1/4 inch thickness. Transfer the dough from one of the balls to your pie pan of choice and trim edges.* The other ball will be used for the top.
  4. Make the filling: In a bowl, stir the blueberries with the sugar, flour and lemon juice, lightly mashing a few berries; scrape into the prepared pie crust. Brush the overhanging pastry with water and carefully set the top crust over the berry filling. Press the edges of the dough together and crimp decoratively. Cut 4-5 slits in the top crust. Brush with buttermilk if desired.
  5. Bake until crust is dry and lightly browned all over and fruit is bubbling. This will vary depending on the size of your pie pan. My 5 inch pans took about 40 minutes, a regular pie will likely take at least 1 hour to 1 hour and 15 minutes. Let cool for at least 4 hours before serving so the filling can thicken up.
Notes
  1. *Leftover dough can be rolled out, brushed with butter and sprinkled with cinnamon and sugar, cut into squares, and baked in an oven until crispy to make pie crust chips. Don't waste that dough!!
Adapted from Serious Eats
Adapted from Serious Eats
Memo2munch http://memo2munch.com/

Warm Squash, Apple, & Lentil Salad

I am all for a good, crisp, fresh salad. I really am.

Totally customizable, and obviously full of nutrients. But I mean, during the winter… I would kinda rather have something that’s more…

Well, warm. I want something warm. And hearty. And filling.

Warm Squash, Apple & Lentil Salad | memo2munch

As much as I love salad, it just doesn’t cut it when the temperature is lower than my age.

Ideally I could just live off of sweet rolls and muffins all winter. Those are warm! Buuuut we gotta treat our bodies better than that and give ’em some nutrients.

(My stomach, for its part, would like me to inform you that it thinks eating exclusively carbs would be treating it well. Agree to disagree.)

Warm Squash, Apple & Lentil Salad | memo2munch

I’ve got the perfect solution for ya. Behold: the warm squash, apple, and lentil salad of awesomeness! *ness ness ness…* <— that was an echo. If you weren’t sure. (sorry)

Warm Squash, Apple & Lentil Salad | memo2munch

Oh my gosh, guys. This salad. I hesitate to even call it a salad simply because it has alllll of the characteristics I want in a meal during the winter!

Savory, satisfying lentils. Nourishing acorn squash. The comforting scent of cinnamon mingling with lemon.

Seriously, how is this a salad?!

Warm Squash, Apple & Lentil Salad | memo2munch

I’ve noticed that a lot of people think that eating seasonally during the winter automatically means not getting enough nutrients or variety. This is absolutely not the case! There are tons of nutrient-dense foods available during the winter.

There are more types of squash in season right now than I can name. You’ve still got your kale and sweet potatoes and brussels sprouts. Clementines are in season, too. THERE ARE OPTIONS! Check out your local winter farmer’s market if you have one, and see what’s there. I bet you’ll find something good. 🙂

Warm Squash, Apple & Lentil Salad | memo2munch

You can easily slice the squash into wedges so that it will cook faster, but I loved how the salad looked piled inside. Also, the recipe makes enough lentils for you to have some leftover. Get creative with them during the rest of the week! You can toss them in soup, or wrap them in a tortilla with some hummus and veggies, or mix them with sauteed spinach, for example!

Warm Squash, Apple & Lentil Salad | memo2munch

 

Warm Squash, Apple & Lentil Salad
Serves 2
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For the squash
  1. 2 tbsp. olive oil
  2. 1/2 ground cinnamon
  3. granulated sugar (optional)
  4. 1 medium acorn squash, scrubbed, halved, and seeded
For the lentils
  1. 3 tbsp. olive oil, plus more for drizzling
  2. 1/2 medium shallot, minced
  3. 2 garlic cloves, minced
  4. 1 cup (7 oz) green lentils, rinsed
  5. 1/2 tsp. dried thyme
  6. 1.5 tbsp. lemon juice
  7. salt and pepper
To finish
  1. 1/2 golden delicious apple, cut into 1/2 inch thick wedges
  2. Mixed greens
Instructions
  1. Preheat the oven to 400 degrees F. Coat each squash half completely with 1 tbsp of oil, including skin. Sprinkle with cinnamon and sugar, if using.
  2. Place the halves on a foil-lined baking sheet, cut edges up. Bake in oven until soft and tender, 45 minutes to an hour.
  3. Meanwhile, in a large saucepan, heat half of the oil. Add the shallot and cook over moderate heat, stirring, until lightly golden, about five minutes. Add the garlic and cook, stirring, until fragrant, 2 minutes. Stir in the lentils and 1.5 cups water and bring to a boil. Cover and simmer over low heat until lentils are tender and all of the liquid has been absorbed, about 30 minutes. Transfer lentils to a small bowl and let cool briefly. Stir in the thyme, lemon juice, and remaining oil. Season with salt and pepper to taste.
  4. Place the squash halves on plates, and top with mixed greens, lentils, and apple slices. Drizzle with more olive oil and season with salt and pepper to taste.
Adapted from Food & Wine
Adapted from Food & Wine
Memo2munch http://memo2munch.com/

Baked Cajun Spiced Sweet Potato Fries

One of the (many) places I would really like to visit is New Orleans. It seems to have such a vibrant and lively mix of cultural and culinary identities! When I think of Nola, my mind fills with bright colors, tantalizing smells, and some energetic Jazz, and I know that I just have to get to this place. Preferably during Mardi Gras because DUH.

Next year?

Baked Cajun Spiced Sweet Potato Fries | memo2munch

Also, beignets. What other reason do you need? (Yeah, I’ll take 27 of those, extra powdered sugar, please. What’s that? Are they all for me?

…Do you know who I am?)

Baked Cajun Spiced Sweet Potato Fries | memo2munch

Actually, there are several other foods that I’m just itching to try in their hometown–my most favorite dessert, Bananas Foster, was created at a Nola restaurant named Brennan’s. Other foods the city is famous for include: gumbo, bread pudding, muffulettas, po’boys, jambalaya, and Creole pralines.

Ugh, I’m making myself drool.

Baked Cajun Spiced Sweet Potato Fries | memo2munch

Has anyone seen the Disney movie The Princess and the Frog? Well, if you haven’t, the important things to know are that it’s set in New Orleans in 1912, and the main character, Tiana, is a gifted cook who wants to open a restaurant. Can I just be her? Post frog-ness, of course. (Props to Ellie for knowing I would obsess over the movie and making me watch it!)

Baked Cajun Spiced Sweet Potato Fries | memo2munch

 

Baked Cajun Spiced Sweet Potato Fries | memo2munch

Today’s sweet potato fries are coated with a traditional Cajun blend of spices you probably already have in your cabinet, and MAN are they good.

A perfectly satisfying balance of savory and sweet, these are the most addictive fries I’ve ever tasted. We finished the whole pan in one sitting! (Then scraped off whatever stuck to the pan.)

Baked Cajun Spiced Sweet Potato Fries | memo2munch

Bonus: I used a sweet potato from the farmer’s market, and LOOK HOW BIG IT WAS. That’s a normal-sized fork, friends.

Baked Cajun Spiced Sweet Potato Fries | memo2munch

I think it looks kind of like a seal. Do you see it?

Baked Cajun Spiced Sweet Potato Fries | memo2munch

Enjoy 🙂

Baked Cajun Spiced Sweet Potato Fries
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Ingredients
  1. 2 large sweet potatoes, scrubbed clean (or one GIANT one, like mine)
  2. 2 tbsp. olive oil
  3. 1.5 tsp. garlic powder
  4. 1.5 tsp. paprika
  5. 1.5 tsp. oregano
  6. 1 tsp. dried thyme (or 2 tsp. fresh)
  7. 1/2 tsp. sea salt
  8. 1/4 tsp. black pepper
  9. 1/4 tsp. red pepper flakes (or sub 1/4 tsp. cayenne for more of a kick)
  10. Optional: 1 tbsp. sugar
Instructions
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a small bowl, toss the spices together until even dispersed.
  3. Peel the potatoes or leave the skin on, and slice into thin, even match sticks.
  4. Spread the fries on two baking sheets. Drizzle with olive oil and sprinkle with spice blend. Toss to coat fries evenly.
  5. Arrange the fries in a single layer so that they will crisp up. Bake for 15 minutes and then flip fries. Cook 10 to 15 minutes longer until fries reach desired crispness.
  6. Remove from oven and serve as is or with your favorite dip!
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Memo2munch http://memo2munch.com/

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF)

Helloooo, have I got a treat for you today in the form of a hearty and filling veggie wrap! Not quite cookies, (those will come next week 😉 ) but if you’re looking for a delicious way to eat more nourishing foods this new year, I’ve got your back.

That reminds me, Happy New Year! Is it too late to say that? Yes? Well, ya see… I’m back in the Bloom and starting spring semester classes, which means it actually feels like more of a new year now because SUDDEN CHANGES. That’s what I always expect from the beginning of a new year, anyway.

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

Real-Life New Year’s happens right splat in the middle of winter break for me, and things don’t really change much between December 31 and January 1, if you know what I mean (see: wearing pajamas and fuzzy socks all day and not going outside. What are shoes?).

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

But then winter break/vacation ends and we go back to school/work, and I’m all, “Wait I still need to buy textbooks, also I remember what shoes are now and I would like my fuzzy socks back please.”

Then there’s the whole internal clock adjustment phase. Molly’s stomach is convinced that Molly still has Italian class from 11:15-12:05, and so decided that she really should have lunch at 2:15 when class gets out even though she already had lunch before class began.

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch
Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

The problem is I could really get used to that. You are a PERSON, Molly, NOT a hobbit! Remember that!

You know what else is a big change when you’re back at school/work/the outdoors?

People. So many people. Oh man. And lots of people means GERMS. YUCK-EE.

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

I realize that germs are an unavoidable fact of life, and that some germs are good (here’s looking at you, gut bacteria). I also realize that I have some germophobic tendencies (It’s true). However, I’d have a much smaller issue with germs if people were more careful about spreading the nasty ones around. Just cough into your elbows and wash your hands, humans of the world. I beg of you!

In the spirit of taking all precautions, today’s recipe has a little immune-boosting element: garlic!

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

In addition to warding of vampires–and anyone within a very immediate proximity for that matter–raw garlic has long been thought to have anti-bacterial and anti-viral abilities. Even Harvard Health admits that “in laboratory tests, researchers have seen garlic work against bacteria, viruses, and fungi.” It goes on to say that there haven’t been enough well-designed studies done with humans to make any strict conclusions, but it’s still a mighty concession! There’s rarely a study done that can nail down conclusive causes and effects when it comes to our health because it is affected by so many things!

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

So whether you’re into natural remedies or ya just love garlic (or both), enjoy a healthy, adorable, delicious, nutritious wrap!!! See you next week for COOKIEZ (balance, amiright?)

Immune-Boosting Veggie Wrap with Hummus & Avocado (Vegan & GF) | memo2munch

Immune-Boosting Veggie Wraps with Hummus & Avocado
Serves 2
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1/2 c. dried brown rice or other grain (I used a brown rice medley from TraderJoe's)
  2. 4 small corn tortillas, or 2 regular-sized corn tortillas*
  3. 3-4 tbsp. hummus, flavor of your choice
  4. 1-2 cloves raw garlic, finely chopped
  5. handful or two of spinach
  6. 1/2 avocado, sliced
  7. salt & pepper to taste (optional)
Instructions
  1. Prepare the rice according to the box instructions. Once the rice is cooling, prepare the wraps.
  2. Briefly warm a tortilla in the microwave. This will help it fold without tearing. Spread with 1-2 tbsp. hummus--depending on the size of your tortilla--in a vertical line in the middle of the tortilla. Sprinkle with 1/2-1 clove chopped garlic, again depending on the size of your tortilla. Top with a bit of spinach.
  3. Add some rice on top of the spinach, being careful not to add too much rice or the wraps won't close. Finish with some avocado slices, and a sprinkle of salt and pepper if desired. Beginning at one side running parallel to your line of ingredients, tightly roll up the wrap. Secure with toothpicks.
Notes
  1. Make sure your tortillas are 100% corn with no wheat flour, or they will not be gluten free.
Memo2munch http://memo2munch.com/

Buttermilk Rye Biscuits (Vegan)

By the time you have finished lunch, I will have finished my classes for the semester! YAAAAY!

Well, there’s still finals. But small victories, small victories, right?

Buttermilk Rye Biscuits (Vegan) | memo2munch

For one of my classes our final is to write a paper about a food fad. I’m thinking about titling mine, “The Rise and Fall of the On-the-Go Yogurt Empire.”

Anyone remember drinkable yogurt? Like Danimals? Do they still make those? I’ll be finding out! Also, remember Gogurt? I could never open those things without them squirting all over…

Buttermilk Rye Biscuits (Vegan) | memo2munch

Update: you CAN still get Danimals, and they’ve been reformulated to contain 25% less sugar! (See this article) I infer this to mean that they are both healthier and a LOT less tasty than they were when I used to drink ‘em on the daily. PS strawberry banana with the monkey on it was the best.

meme

So I’m actually kind of excited to do the research for that paper, but not the actual writing part because that involves comprehensible sentences. And I ain’t feeling that right now. <– Exhibit A

Buttermilk Rye Biscuits (Vegan) | memo2munch

I just want it to be breaaaaak.

I hate to be wishing away time, but I’m just ready to be with my friends and family and wear cozy clothes 24/7 and read books and sip tea and start all of the shows that I didn’t have time to watch during the semester and also COOK COOK COOK/ EAT EAT EAT.

I am so ready, guys. I will do all of those things. In about a week.

But on a less melancholy note, let’s talk about biscuits, shall we?

Buttermilk Rye Biscuits (Vegan) | memo2munch

We all know that I’m kind of borderline definitely obsessed with bready things. Bagels, pancakes, cookies, sweet rolls, bread itself (duh), biscuits. These days I’m also very into whole grain things.

Originally I switched most of the bread I eat to whole grain because of the health benefits—fiber that keeps your colon healthy and also lowers cholesterol, contributing to overall heart health, not to mention the LOADS of vitamins still naturally present.

Buttermilk Rye Biscuits (Vegan) | memo2munch

However, now I just really like the taste and texture that whole grains add. They’re so hearty and rustic and comforting. Yum!

Since making the original Vegan Buttermilk Biscuits, I’ve been wanting to try a whole grain version. Let me just say they are DELICIOUS with rye flour! They’re still doughy and soft, but the flavors are so much deeper and more complex. A++++ to you, rye flour.

They would look super adorable with some caraway seeds sprinkled on top, but I’m a college student, and we don’t just go buying a whole container of caraway seeds for a little sprinkling. But I definitely recommend it if you’ve got some caraway seeds on hand!

Buttermilk Rye Biscuits (Vegan) | memo2munch

The fun thing about baking with whole grains is that it’s totally customizable. Play around with the ratio of whole grain to white flour to find what you like best.

Going whole grain isn’t an all or nothing thing. You don’t have to get rid of all of the white flour in your recipes. As long as you add some 100 percent whole grain, you’re doing something positive for your diet and your health!

Buttermilk Rye Biscuits (Vegan) | memo2munch

And once you get more used to how whole grains taste, you can keep adjusting the ratio to include more and more whole grain four. Who knows, maybe soon you WILL be using predominantly whole grains!

Buttermilk Rye Biscuits (Vegan) | memo2munch

Vegan Buttermilk Rye Biscuits
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Ingredients
  1. 1 1/2 c. dark rye flour
  2. 1/2 c. white spelt flour (or sub all-purpose)*
  3. 1 tbsp. baking powder
  4. 1/2 tsp. baking soda
  5. 3/4 tsp. sea salt
  6. 4 tbsp. Earth Balance or coconut oil, NOT melted
  7. 1 c. unsweetened, plain almond milk + 1 tbsp. fresh lemon juice or vinegar
Instructions
  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Mix dry ingredients together in a large bowl.
  3. Add cold butter or unmelted coconut oil and use fingers or a pastry cutter to combine until only small pieces remain and the mixture looks like sand. Work quickly so the butter does not get too warm.
  4. Make a well in the dry ingredients and pour in the almond milk mixture 1/4 cup at a time, stirring with a wooden spoon. You may not need all of the milk mixture. Stir until just barely combined--it will be sticky.
  5. Turn onto a lightly floured surface, dust the top with a bit more flour, and then very gently turn the dough over on itself 5-6 times.
  6. Form into a 1-inch thick disc, handling as little as possible. Use a 1-inch thick dough cutter or a similarly shaped object with sharp edges and push down through the dough and twist slightly. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch. This will help them rise uniformly. Gently reform the remaining dough and cut out one or two more biscuits. You should end up with 8-10 total.
  7. Brush the tops with a bit more melted butter if you wish, and gently press a small divot in the center of each biscuit using two fingers. This will prevent the tops from doming.
  8. Bake for 10-12 minutes or until fluffy and slightly golden.
Notes
  1. Feel free to alter the ratio of white to rye flour according to your tastes. Just make sure that the total amount of flour comes out to 2 cups.
Memo2munch http://memo2munch.com/

GF & Vegan Apple Crumble (with No Refined Sugars!)

Ah, November rolls around again, and the countdown to one of my favorite holidays ever begins…

THANKSGIVING!

Okay but think about it. Are you really surprised? A holiday all about food and gratitude. About gratifood. My dreamz!

GF & Vegan Apple Crumble | memo2munch

Can we make gratifood a thing? Let’s make that a thing. “Live with gratifood.” Memo2munch’s new slogan!

Wow, I am so happy right now.

BUT I need to back up. We have important things to talk about, like apple crumbles, and Halloween, and how the food industry sneaks sugar into EVERYTHING. Literally everything. Like beef jerky and sour cream and onion Pringles. I know. But we’ll get to that.

GF & Vegan Apple Crumble | memo2munch

My apartment mates and I had our friends over on Halloween, and we went alllll out in terms of decorations. We had Halloween streamers and napkins and a tablecloth and orange and black burlap and LIGHTS. Oh, the lights. What’s cuter than jack-o-lantern lights? (Thanks, Momma!)

GF & Vegan Apple Crumble | memo2munch

Then of course we had lots of food, including cupcakes with Halloween liners. Turns out my sweet potato cupcakes work just as well if you sub pumpkin puree. Handy tip!

Guess who I was for Halloween! I’ll just pretend I don’t know that the picture is right below this and call you a GENIUS! <3 Julia Child <3

GF & Vegan Apple Crumble | memo2munch

Bloomington has all of these lovely vintage stores, so the costume was super easy to throw together. I got all my stuff from A.Z. Vintage, so if you’re in Bloomington GO THERE. You’ll find tons of cute things, and you can take a shopping break to pet the adorable store kitty, Biscuit. She’s a sweetie.

Speaking of sweeties, can we discuss sugar forever a sec? In one of my classes this semester, our professor challenged us to go to a grocery store and find as many names for sugar as we could on the food labels. It was horrifying. (#sugarmadness)

GF & Vegan Apple Crumble | memo2munch

Together we were able to come up with 65 different ways that sugar can be found on the ingredients list. SIXTY FIVE. And they’re tricky names so that we won’t know there’s sugar in there.

For example:

-Barley malt
-Corn maltodextrin
-Corn syrup solids (ooooh, appetizing)
-Invert syrup (WHAT DOES THAT EVEN MEAN)
-And my personal favorite: evaporated cane juice.

Do you know what you get if you take cane juice and get rid of the liquid? Granulated sugar. Identical to the kind you can get in the baking aisle.

That’s like calling stealing “borrowing without asking.” Or “letting someone go” instead of firing them. Do we need euphemisms for sugar now?!

GF & Vegan Apple Crumble | memo2munch

Hey, I’m all for a little sweetness. But I at least want to know when I’m eating it. Especially the equivalent of the processed white stuff or high fructose corn syrup.

Next time you’re at the store, take a look at some of the labels. I found some new Goldfish flavor with nine different types of sugar on the ingredients list!

Luckily, we can know exactly how much sugar is in something when we make it ourselves using whole ingredients. Yay!

GF & Vegan Apple Crumble | memo2munch

Today’s GF apple crumble is so simple, it’s a nice break from the crazy, processed nightmare I sifted through last weekend. And it’s sweetened with just maple syrup!

Wholesome, natural, pure, comforting, and delicious. Now that’s more like it.

Question: What were you for Halloween??

If you liked this post, please share it and subscribe to the email list in the gray sidebar on the left. Thanks for reading!

GF & Vegan Apple Crumble
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Apple Filling
  1. About 4 medium apples
  2. 1/2 tsp vanilla extract
  3. 2 tsp lemon juice
  4. 1 tbsp maple syrup or honey*
  5. 1 tsp ground cinnamon
Crumble Topping
  1. 2 1/2 c. (240g) rolled oats (make sure to get certified gluten free if you are allergic)
  2. 5 tbsp. almond flour/meal
  3. A pinch sea salt
  4. 1/2 tsp. vanilla extract
  5. 5 tbsp. maple syrup or honey*
  6. 5 tbsp. coconut oil, room temperature
Instructions
  1. Make the filling: Preheat oven to 350 degrees F (175 degrees C). Wash the apples and cut them into thin slices, leaving the skin on (FIBER!). Place in a large bowl and toss with vanilla, lemon juice, maple syrup, and cinnamon. Transfer to a 10" cast-iron skillet or other baking dish.
  2. Make the topping: Mix the oats, almond flour, and sea salt together in a separate bowl. Then add vanilla, maple syrup, and coconut oil. Use your hands to mix until well combined. Distribute the topping evenly over the apples.
  3. Bake in oven for 30-35 minutes or until the crumble is firm and lightly browned. Serve as is or with some yummy vegan ice cream.
Notes
  1. *If you use honey the crumble will no longer be vegan.
Adapted from Green Kitchen Stories
Memo2munch http://memo2munch.com/

The ULTIMATE Clean Out Yo’ Fridge Sandwich

Sometimes you get to a point in your life where nothing in your fridge seems to make a meal unless you want a salad. (Which in this cozy, rainy weather I most certainly do NOT) You have, say, an open container of hummus. An Avocado. Spinach. An open can of black beans. You really need to use things up, but…

What to do?!

Never fear! I have just the solution.

Behold, the ULTIMATE clean out yo’ fridge sandwich! *swoon*

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

I honestly just kept plopping things we had laying around on two slices of bread with no expectation of actual deliciousness, but IT HAPPENED. That’s the way the best recipes come about, I swear. Also, there’s no need to measure ingredients. Just put however much you want, and tweak it based on what you’ve got in your fridge. You really can’t go wrong. That’s the beauty of it.

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

So I started off with some mashed avocado, spinach, a drizzle of olive oil, and a sprinkle of cracked black pepper, but it needed something more. Well, when you’ve got this gorgeous tomato from the farmer’s market begging to be used, you know what to do…

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

Yep. Oh, man, the colors!

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

On the other slice of bread, I used some roasted garlic hummus to hold my black beans in place.

Then I united the slices, took a bite, and was like WOAH. That was GOOD. How was that good?! But believe me, it was. Give it a try!

Love u guys. K bai.

The ULTIMATE Clean Out Yo' Fridge Sandwich | memo2munch

The ULTIMATE Clean Out Yo' Fridge Sandwich
Serves 2
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Ingredients
  1. 4 slices bread
  2. 1/2 an Avocado
  3. 1 handful Spinach
  4. Olive oil for drizzling
  5. Black Pepper to taste
  6. 2 slices tomato
  7. Hummus
  8. 1/2 c. Black Beans
Instructions
  1. Use a fork to mash the avocado on one slice of bread. Place the spinach on top, and then drizzle lightly with olive oil and sprinkle with black pepper. Add a slice of tomato.
  2. On the other slice, spread generously with hummus and top with black beans, pressing them gently into the hummus to keep them from falling off. Put the sandwich together, and enjoy!
Notes
  1. These amounts are estimates. Use however much you want!
Memo2munch http://memo2munch.com/

Vegan Buttermilk Biscuits

There comes a point in every person’s life when he or she leaves the comfort of toast as the sole base for breakfast spreads and enters the world of tender, flaky, biscuits.

Butter melts into every last crumb, jam shines on one biscuit half, cream cheese smothers the other, and MOLLY’S MOUTH WATERS, OH EM GEE.

Vegan Buttermilk Biscuits | memo2munch

I’ve loved all things dough-y and delicious since I was just a wee girl, and biscuits definitely qualify. We have a tradition when we see my Grandpa Gene where he’ll make my sister and me biscuits one morning. It’s been going on for as long as I can remember, and those are for sure my favorite biscuits. This recipe would have to be my second favorite. Just being honest, here. I can’t lie to you guys! 🙂

I also love pancakes, muffins, bagels, cinnamon rolls, donuts, cookies, everything related to bread, yeah. However, when you’re vegan or just dairy-free like me, you can’t get a lot of these things at restaurants because they invariably have dairy in them. Buttermilk biscuits I don’t even have to ask about.

Vegan Buttermilk Biscuits | memo2munch

So I end up having to make a lot of that stuff myself if I want a dairy-free version. But I’ve neeeever attempted something that has ‘milk’ in its name. That just seemed like I would be breaking some sort of rule. Committing a cooking faux pas. Whatever you want to call it.

NOT ANYMORE, FRIENDS!

Buttermilk biscuits CAN and WILL be vegan in this household (unless Grandpa visits 😉 ), and they CAN and WILL taste delicious because this recipe is the bomb.com. Thank you, Minimalist Baker! You’d NEVER know they were vegan unless you saw the ingredients go in the bowl. And even then you might still deny it. They’re THAT good, friends.

Vegan Buttermilk Biscuits | memo2munch

You may have heard of this trick already, but if you need buttermilk in a pinch you can make your own by adding a tablespoon of vinegar or lemon juice to 1 cup of milk. Turns out you can also make vegan buttermilk by adding a teaspoon of lemon juice or vinegar to your non-dairy milk. How cool is that?! I think dairy-free buttermilk pancakes are next on my list.

And even though these biscuits have zero buttermilk or butter in them, they still have the wonderful, buttery flavor and tender crumb of your favorite buttermilk biscuit. Only vegan-ified. Enjoy.

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Vegan Buttermilk Biscuits | memo2munch

Minimalist Baker’s Vegan Buttermilk Biscuits
makes 7 or 8 biscuits

Click here to print recipe.

Ingredients
2 cups unbleached all-purpose flour
1 Tbsp baking powder
1/2 tsp baking soda
3/4 tsp sea salt
4 Tbsp non-dairy, unsalted butter (I use Earth Balance)
1 cup unsweetened PLAIN almond milk + 1 Tbsp fresh lemon juice or vinegar

Method
1. Preheat oven to 450 degrees F.
2. Mix dry ingredients together in a large bowl.
3. Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm.
4. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
5. Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
6. Form into a 1-inch thick disc, handling as little as possible.
Use a 1-inch thick dough cutter or a similar-shape object with sharp edges and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
7. Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
8. Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.