Happy Thanksgiving. And what better way to celebrate then having a homemade apple pie. This has been my favorite pie recipe for at least 20 years. So easy and can be made gluten free, you just have to be more careful with the crust making. But here goes...Make the apple filling first. Peel and slice 6-7 good sized Macintosh apples. Put into large bowl, adding 3/4 cup brown sugar, 1 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp ginger, and 1 T tapioca flour. Mix well and set aside. So the crust, 2 c flour, 1 tsp salt mixed. Add 2/3 c organic spectrum shortening at room temp. Using a fork mix it until it is slightly crumbly. Then add 5-7 T of cold water, mix again with a fork. Then using your hands just knead it gently until it's one large ball. Now split in half. One half is to be rolled out and put into a pie dish, the other is to be rolled out and used as the top. Once you've got your apple mixture into pie dish, add 1 1/2 T of earth balance divided up into 5 pieces sprinkled on top of the apples. Then put you crust on top. tuck the dough into the edges. Now you can use a fork to do the edge of the crust or as I do ~ pinch the crust with my thumb and index finger around the edge. Using a fork poke some holes in the top. Bake at 375* for 45 minutes until golden brown.
This is THE best salad ever! So yummy, my husband and I will eat the whole thing in one sitting. It's a great addition to any meal. Now first you will need to make the Basil Balsamic Vinaigrette that I posted already but with 1 tsp dry basil instead of fresh basil and blend it, setting it aside for later. Now, wash and cut a head of lettuce of your choice. Peel and slice 2 carrots and 1 cucumber. Wash and slice 2 ribs of celery. Slice half a can of organic olives. In a small pan over medium heat lightly toast a cup of pecans then set aside for 5 minutes to let them cool. Now in a nice bowl toss all the ingredients, then add 1/2 c of dressing and toss. Now add a can (strained) of mandarin oranges, 4-5 dates cut into pieces, and a handful of raisins, cranberries or dried cherries. Toss salad gently so you don't mash the oranges. add a little more dressing if you want. Then cut an avocado in half, remove the seed, and with a butter knife - slice the avocado and scoop out and fan them onto the side of the bowl (OR) you can just cut up avocado and gently incorporate into the salad. I added some sunflower shoots for added loveliness.
As we inch closer to Thanksgiving I thought I'd post some simple dishes to go with your mashed potatoes and gravy. Roasted Brussels Sprouts are simple and tasty. I personally never had them as a kid (my mother hated them so it was never on the menu) but, as an adult I've figured out how to enjoy them and maybe my mom might even like them? You never know. So, take a pound of sprouts, slice off the end if needed, then cut them into halves. Place into a glass baking dish. Melt 1/4 c earth balance and drizzle over them. Add 1 T bragg aminos, a hearty pinch of celtic sea salt and some fresh ground black pepper. Toss them and get them coated well. Roast in the oven at 400* for about 35 minutes or until they are crispy on top, stir once during the baking time. This is a perfect side dish. Enjoy.