danidee
10,000+ Views

Cinnamon Sugar Apple Fries with Vegan Vanilla Whipped Cream

I love self-published zines. I started collecting zines when I was a preteen and attending punk rock shows where they'd inevitably be passed around. Zines are a cheap and expressive way to get your voice heard, and as the Internet Age fell upon them, they have gone under quite the makeover. Case in point, my favorite zine isn't really so rock and roll anymore. It's about food! "Put A Egg On It" is a Brooklyn-based zine that features unique restaurants, chef interviews, and amazing recipes from authentic Chinatown xiao long bao to inventive purple mashed potatoes! (Did you know you could buy purple potatoes at your local farmers market? I didn't until I got a subscription to the zine!) Anyway, this week the zine's official blog posted a fantastic vegan recipe for apple fries with vanilla whipped cream dipping sauce. I figured not only is this vegan, but it's certainly a new way to play with all the flavors of apple pie. Check it out! ------------------------------------------------------------ Apple Fries with Vegan Vanilla Whipped Cream Frying oil (enough to cover the bottom of whatever sized pan you use) 2 large Granny Smith apples, peeled, cored and sliced into wedges ¼ cup cornstarch ¼ cup sugar 1 tablespoon cinnamon ½ cup So Delicious Dairy Free Coconut Milk Whipped Topping (OR you can make whipped topping from a can of Coconut Milk and @asparagus's recipe card here: http://www.vingle.net/posts/509028-How-To-Vegan-Whipped-Cream-Coconut) 1 teaspoon vanilla extract 1. Begin by heating enough oil to coat the bottom of whatever pan you are using. Use high heat. 2. Working quickly, combine the cinnamon and sugar in a small bowl. Set aside. 3. Peel, core and slice apples. Toss in cornstarch. 4. Once the oil is hot, test a small piece of apple to be sure it sizzles. If not, give it another minute or two. 5. Place a few of the cornstarch-coated apples into the hot oil and fry on each side for about 3 minutes. They should be just golden brown. 6. Line a cookie sheet with paper towels and transfer the cooked apples to drain for a few minutes. 7. Toss in the cinnamon sugar mixture. 8. Combine the whipped topping and vanilla and top with leftover cinnamon sugar to serve.
12 Comments
Suggested
Recent
These are in my to do list , they look incredible .
@happyrock I feel the same way!
@asparagus I was thinking the same thing. I feel like the world was too busy deep frying Twinkies and Oreos to notice deep frying apple slices could be a thing.
I don't know what I like more, the cream or the apples themselves!
Where has this recipe been all my life?
Cards you may also be interested in
Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls
Making pad thai at home is deceptively easy, but making spring rolls is ridiculously fun! Combine both, and you have the pad thai tofu spring rolls below - a quick and creative meal you'll definitely find yourself making more than once. You should be able to find spring roll paper, tamarind, and chili garlic sauce in the ethnic food aisle of your local supermarket and most Asian grocers. 10-Ingredient Pad Thai Spring Rolls (Adapted From Minimalist Baker) MAKES 8 ROLLS INGREDIENTS: For The Spring Rolls - 14 ounces extra firm tofu 8 ounces white or brown rice noodles 8 - 10 white or brown rice spring roll papers 2 cups thinly sliced carrots 1 large handful fresh cilantro For The Sauce - 3 tablespoons tamarind concentrate 3 tablespoons tamari or soy sauce + more for tofu 3 - 4 tablespoons coconut sugar, agave, or maple syrup 1/2 lime, juiced 1 - 2 teaspoons chili garlic sauce + more for tofu For Serving (Optional) - Peanut sauce (Check out my Vegan DIY: Thai Peanut Sauce recipe card.) Sriracha Directions: 1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips. 2) Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28 - 30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30 - 35 minutes. Set aside. In the meantime, prep carrots, cilantro, and cook rice noodles according to package instructions, then drain and set aside. 3) To make the sauce, add tamarind, tamari, coconut sugar, lime and chili garlic sauce to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for 3 - 4 minutes, stirring frequently.Taste and adjust seasonings as needed, adding more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar, agave, or maple syrup for sweetness, or lime for acidity. Remove from heat and set aside. 4) Heat a large skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic sauce and tamari or soy sauce, plus 1 tablespoon of the Pad Thai sauce. Sauté, stirring frequently, for 1 - 2 minutes. Remove from pan and set aside. 5) Add cooked noodles to the still-hot pan over medium heat and add remaining Pad Thai sauce. Use tongs to disperse sauce and toss noodles. Cook for 1 - 2 minutes, then remove from heat and set aside. 6) Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), bring a kettle or pot of water to a boil (to cook the rice paper with), and a clean work surface (such as a large cutting board). Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. Lift and let excess water drip off, then transfer to your clean work surface. 7) Top with pad thai noodles, tofu, carrots and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh. Continue until all spring rolls are prepared - about 8. 8) Serve as is with a bit more chili garlic sauce or sriracha! Another great addition is the aforementioned peanut sauce posted above. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
Green Tea Smoothies – Delicious, Healthy, and Help You Lose Weight
Celebrate summer with these yummy green tea smoothies! They're packed with seasonal fruit and all the nutrients your body needs, helping you eat smart and achieve your health goals. Researchers at Purdue University found that you stay fuller longer when you drink thick beverages like smoothies; replacing meals with smoothies ups your chance of losing weight and keeping it off for more than a year. Even if weight loss isn't one of your goals, drinking smoothies can help you sneak in more raw fruits and veggies into your diet. My dad, who's a total health nut, will throw everything from kale to tomatoes to raw beets into his VitaMix – but shockingly, you'd never know it! Using a little peanut butter, cinnamon, sweetened yogurt, or ripe strawberries can really mask the taste of less traditional ingredients. Why Green Tea? Green tea contains catechin polyphenols, which Swiss researchers have found significantly increase your body's metabolism of fat – meaning you burn more, faster. In addition, green tea contains less caffeine than coffee, which, coupled with the nutrients provided by other ingredients, will give you long lasting, non-jittery energy, unlike the buzz-crash-repeat vicious cycle of coffee. Give one (or all!) of these green tea smoothies a try – you won't be disappointed! Green Tea Goddess Smoothie 3 cups frozen green grapes 2 cups baby spinach, packed 1 1/2 cups strong brewed green tea, cooled 1 medium ripe avocado 2 teaspoons honey (or agave syrup) Avocados are packed with oleic acid, a healthy fat that's great for your heart. Plus, they've got more potassium than bananas, making them excellent supporters of healthy blood pressure levels. Source: Eating Well Blueberry Green Tea Smoothie 3/4 cups green tea 2 cups frozen blueberries 12 oz. nonfat vanilla yogurt 20 whole almonds, unsalted and dry-roasted 2 tbsp. ground flax seeds Almonds are high in magnesium, iron, calcium, and protein, as well as healthy fats that may help you lose weight, and certainly support a healthy heart and low cholesterol! Source: Food Antioxidant-Rich Berry Matcha Smoothie 1/4 cup frozen blueberries, raspberries, or blackberries (or a mix of all three!) 1/2 cup yogurt 1/2 cup ice 1 tsp. matcha powder Add some mango, kiwi, ginger, or a few fresh mint leaves to make this even yummier! Source: MatchaSource Mango Green Tea Smoothie 1/2 cup green tea 1/2 cup fat-free Greek yogurt 1 cup mango chunks, fresh or frozen 3-5 ice cubes Mango is one of my favorite fruits, and protein-packed Greek yogurt will keep you full and focused for hours! Source: Joy Bauer Cinnamon Honey Green Tea Smoothie 1/2 cup green tea, chilled 1/2 cup unsweetened almond milk 1 tsp. cinnamon 1 tbsp. honey 1/2 banana Like green tea, cinnamon has great metabolism-boosting properties. At only 139 calories, this low-cal concoction is better as a snack than a meal replacement. Source: Popsugar A Few Tips: Use frozen fruit. It's cheaper, easier to store, won't go bad, AND might even have more antioxidants than the fresh fruit you find in the supermarket, since it's picked and frozen at peak ripeness. To brew strong green tea, use two tea bags – but don't oversteep. Oversteeping can give your tea a bitter flavor that other ingredients might not succeed in masking.
BTS Secret Drink Menu: BTS Cafe
Que tal peeps! Storyline... Welcome to my BTS cafe. I was able to open this up due to the fat pockets of my husband Jimin Park (big smile). Today I will share our secrect drink menu only for fellow ARMY peeps! Enjoy! Menu according to stans... Namjoon Stans Neapolitan Frappe We all know Namjoon likes all types of ladies so this would fit him well with three tasty flavors as the base. Jin Stans Strawberry Chesscake Frappe We all know pink is his color since he is called the pink princess. It was just his fate to also be the strawberry chesscake princess as well. Yoongi Stans... All Cream Frappe Yoongi is know for that creamy flawless skin. This drink is like having Yoongi in slow small sips.... Hobi stans Strawberry Lemonade Frappe We all know Hobi is the burst of bright light in the group! This drink will awaken your taste buds just like Hobi would (take this statement as you want lol)! Jimin stans... The Nutella Now we all know papi chulo loves chocolate! He has said this many times. This drink is him all day! V stans.... Captian Crunch V is super out there thats why ARMY has nicknamed him alien. This drink is something outside the box. Jungkook stans Tuxedo Mocha This half creme half mocha drink is super smooth just like Jungkook's moves. Plus ot is half light and dark like Jungkook. He can never figure out if he wants to be good or naughty! Next Menu is Yoongi's Menu Now I shared this before on vingle ages ago. Credit to creator. Next we have aummer drinks that will be gone quick try them while you can... (credit to creator). Feeling Low? Try our energy drinks for the low price of your soul! Just kidding we will accept ARMY tears of joy though lol!! DRINK UP!! ALCOHOL SHOTS FOR 21+ BUT WE DO HAVE THEM IN THE BACK... IN ALL SERIOUSNESS DRINKS ABOVE ARE STARBUCKS DRINKS. AMS Unicorn Taglist @strawberrylover @sukkyongwanser @TaeSky @divanicola05 @BabydollBre @SimplyAwkward @QueenPandaBunny @Vay754 @MissMinYoongi @EvilGenius @punkpandabear @Seera916 @VeronicaArtino @RKA916 @jiminakpop @PolarStarr @jjrockstar @SarahHibbs @kitkatkpop @simpsonsamantha @AraceliJimenez @SweetDuella @CArcelia @Gracielou0717 @DefSoul1994 @EvodiaEbraheem @JustBrea @FernandaMedina @aliendestina @KayLeeRose94 @IsoldaPazo @AgentLeo @Starbell808 @KoizuniHime19 @AlexisJ15 @impulsegurl666 @MonieManhiM @EvodiaEbraheem @Ttwolf74 @gyapitt @StephaniePoore @AsystolinaTawan @Indiglow @krystalrikpop
Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time 😁😁 I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me 😘 My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400° for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.