Saturday, February 25, 2012

Vegan Fried Apple Sundae

There is little else that is as enjoyable as a big family gorge-fest meal. Tonight, my brother and I cooked big pans of veggies and meat (I cooked the meat, D cooked the veggies) and we made fajitas. It was pretty delicious. But, if I do say so myself, my favorite part was dessert.
That's right, I made that...
D is vegan, and has been for a long time. We're all pretty used to it, and really only ever give him a hard time because, well, he's my brother and that's what we do. But, whenever we get together, we always make sure the meal, especially dessert, is vegan-friendly. And that's what this is. And it's actually super easy, too.

First, I baked some flour tortillas in large muffin tins to make bowls. After they were done, I decided they wouldn't be big enough and I ended up breaking them open anyways, but you could bake them another way to make larger bowls. Pre-heat the oven to 350 degrees, and bake until they're crispy golden brown.


The fried apples were the easiest part. I just used my standard fried apple recipe, and instead of using real butter, I used vegan butter. My favorite is Earth Balance. Now, this recipe made sundaes for 6.5 people, so you may want to adjust accordingly.

4 apples-skinned, cored and given a rough chop
4 tablespoons vegan butter
4 tablespoons brown sugar
2 tablespoons cinnamon
pinch of salt 

Heat your skillet and melt the butter. Once it's melted add in the rest of your ingredients, stir and make sure the apple chunks are all coated. Saute until your apples reach your desired done-ness. We went for still crispy.

It's's healthy...right?

Next, I made a vegan caramel sauce. Again, this is a pretty standard recipe, just replace your dairy ingredients with vegan replacements.

Cinnamon photo-bomb
1/2 cup vegan butter
2 cups brown sugar
3/4 cup unsweetened soy milk
2 tablespoons arrowroot (arrowroot is a thickening agent similar to cornstarch, however, it is gluten-free and it thickens at lower temperatures than flour and cornstarch)

First, combine 1/4 cup soy milk with the arrowroot and set it aside.
Melt the vegan butter in a saucepan, stir in the brown sugar. Add the remaining 1/2 cup soy milk. Bring to a boil and boil for about 4 minutes, stirring. Make sure to avoid burning or boiling over.

Take the pan off the heat and immediately add the soy milk/arrowroot combo. This sauce will keep in the fridge for about a week. If it lasts that long. 

This, of course, screams for vanilla ice cream. D's favorite is Purely Decadent brand. It's made with coconut milk. So get your tortilla cup, spoon in some fried apples. Add a scoop..or several..of ice cream, and then top with your caramel sauce!

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