Here on the East coast it's apple season and will be for a while.  The sky's the limit when it comes to finding ways to enjoy apples throughout the season.  Baked apples are an easy, nutritious staple and you can dress them up with Autumn spices and a variety of add-ons. This month launches pumpkin season, so I've whipped up a vegan pumpkin spice cream for this recipe.

Prep time:  30 minutes
Cooking time:  50 - 60 minutes
Servings:  4

Ingredients
4 apples, Fuji, halved, core removed
¾ cup water
⅓ cup coconut milk yogurt, plain,
unsweetened
¼ cup pumpkin puree, canned (this is plain, pureed pumpkin and not canned pumpkin pie filling)
¼ tsp. vanilla extract
½ tsp. cinnamon + dash for baked apples
1  tsp. allspice
2  tsp. coconut sugar + dash for baked apples
​dash of sea salt
¼ cup coconut flakes
¼ cup chopped walnuts

Instructions
Apples:

1. Preheat oven to 350.
2. Place cored apple halves in an 8 x 8 baking dish with the flesh side up.
3. Sprinkle with a generous dash of cinnamon on the top of each half.
4. Sprinkle with a generous dash of coconut sugar on the top of each half.
5. Add the water to the baking dish and cover the dish with foil.
6. Bake for 50 - 60 minutes.  Bake time depends on breed of apple and/or desired tenderness.  Fujis take 55-60 minutes.

Prepare pumpkin spice cream and walnuts while apples are baking:

1. Place coconut milk yogurt, pumpkin, vanilla extract, maple syrup, cinnamon, allspice, coconut sugar and dash of sea salt in a bowl and mix well.
2. Set aside. (This mixture will yield enough for extra servings per apple, as desired.)
3. In a dry iron pan on medium to high heat, place walnuts and roast for 5 minutes, while gently pushing frequently with a wooden spatula.
4. Set aside to cool.

Coconut:

1. While apples are cooling, spread coconut flakes on a baking sheet and toast for 1-2 minutes or until slightly browned.  Keep an eye on them - they toast fast!  This works ideally in a toaster oven.  If using a regular oven, turn down temperature to 250, spread coconut flakes on a baking sheet and bake for 1-2 minutes, or until slightly browned.

Finale

1. When the apples have cooled down and still warm. (You can also serve them room temperature or cold).
2. Place 1-2 tablespoons of the pumpkin spice cream on each apple center.
3. Garnish with walnuts and toasted coconut.

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Copyright © 2016 Green Beat Life, LLC.  ​All rights reserved.

Shrikand is a sweet yogurt dish that hails from India, widely popular in Gujarat and Maharashtra.  It's made with strained yogurt (Greek style yogurt) and flavored with saffron, cardamon, and any variety of nuts, fresh and/or dried fruits.  The saffron and cardamom give Shrikand its distinct characteristic flavor.  The traditional version is very, very  sweet with added sugar.  This recipe uses only fruit for sweetness, but if you want to bring it up, coconut sugar or a date syrup seem like good choices for this dish.

Shrikand, naturally, has not been part of my vegan diet, but having been to those regions in India, the signature flavors are nostalgic for me.  I was recently visiting a friend whom I had traveled to India with. She's also vegan now.  After a wonderful vegan dinner, she brought out Anita's Creamline Coconut Yogurt and said, 'You know, you can make shrikand with this!'  My eyes got really big.  I've used Anita's yogurt for other recipes and it is a great product.  It's perfect for shrikand because it's very thick and creamy.  The traditional shrikand recipe involves hanging the yogurt to strain the liquid out.

There are a few vegan Greek style yogurts on the market that may also be suitable for a vegan shrikand.  Many of them have added sugar, so that is something to consider when finding the sweetness you want.  I would opt for plain, unsweetened for this dish, as the condiments and fruit will do the trick.  The key is that the yogurt is not runny or watery in any way.

​My friend made a shrikand with fresh blackberries, saffron and cardamom, with no added sugar.  Really delicious!  I've designed my own variation here, with some of my favorite things like nectarines, because they're in season and bountiful at this time of year, and I'm mad for matcha, so I've added this as a finishing condiment.  

Prep time:  20 minutes
​Chilling time:  45 - 60 minutes+
Serves:  4

Ingredients
1 ¼ cup, coconut milk yogurt, Greek style, plain, unsweetened
2 nectarines: 1 rough chopped to blend in mixture; 1 diced small for topping 
2 tsp. ground cardamom
4 saffron threads
1 ½ Tbsp. pistachios: ¾  Tbsp. rough chopped to blend in mixture; ¾ Tbsp finely chopped for topping
1 tsp. matcha tea powder



Instructions

1. Prepare the saffron threads:  steep in 1 tsp. of hot water and set aside.
2. Place ½ cup of coconut yogurt in a food processor with 1 rough chopped nectarine, ground cardamom and the roughly chopped pistachios.
3. Pulse until evenly mixed and smooth.
4. Add saffron thread with the 1 tsp of hot water it steeped in, and pulse once more.
5. Add the mixture to the remaining coconut yogurt.  Mix well.
6. Divide the mixture in your designated serving bowls; this recipe serves 4.
7. Chill for at least 45-60 minutes.

Before serving:

1. With a small strainer, sieve and tap about ⅛ teaspoon of the match powder on top of each serving.
2. Place nectarine pieces on the top center of each serving, about 1 Tbsp. for each.
3. Sprinkle about finely chopped pistachios on the top center of each serving, about ½ Tbsp for each.

Copyright © 2016 Green Beat Life, LLC.  ​All rights reserved.

Work with me! Would you like to achieve your dietary and wellness goals? Click here to schedule a free consultation or email info@greenbeatlife.com