Homemade Apple Crumble Pie (vegan)

Homemade Apple Crumble Pie (vegan)

Hi all, this is Jeanine’s husband Jack and, well, it’s fall. We all know what that means… pie! Lots of it.

Pie was a fixture for my holiday meals growing up. My mom made it, my sister made it, I’m pretty sure most of the family made it. There was always more than enough pie to go around. Of course, there was one person who never, ever made pie. Me.

It turns out that Jeanine had a similar story – all of the pie she ate was made or brought by other people. This felt like a perfect project for our partnership with Wolf and their Reclaim the Kitchen initiative. The goal of Reclaim the Kitchen is to inspire people through practical meal ideas and tips to get in the kitchen and spend quality time with loved ones by preparing and enjoying food together. What’s fun about this recipe is that we split the pie responsibility in half – I did the crust, she did the filling, and it’s great to see both of our hard work come together to make homemade pie from scratch.

Homemade Apple Crumble Pie (vegan) Homemade Apple Crumble Pie (vegan)

While pumpkin pie might be more popular at this time of year, Jeanine has a soft spot for soft apples, so our filling choice was quickly decided. As for the crust, we tried a few different versions. We found that we preferred the flakiness of a crust made with coconut oil over butter. Also, to make it a bit more wholesome we opted for half whole-wheat pastry flour and half all-purpose flour. So we somehow stumbled into making a vegan apple pie.

Homemade Apple Crumble Pie (vegan)

I have to admit – I was a bit intimidated by the crust. People talk about a lot of things that can ruin a pie crust, and reading pie crust recipes makes it sound like a really stressful experience. Well, it doesn’t have to be. At the end of the day, pie dough is just dough. If (when) there’s a hole or a thin spot, just tear off dough from somewhere else on the pie and patch it up. If (when) you set it in the pie plate and it’s not perfectly centered, just slide it. If (when) there’s a crack, just push the dough together. Thinking about it like this took much of the stress away.

Homemade Apple Crumble Pie (vegan)

While I was testing out my first pie crust (yes, I baked a pie crust with no pie), Jeanine worked on her filling. She kept it super simple and sliced up a bunch of apples (feel free to peel them if you like), tossed them with lemon juice, vanilla, and just a bit of maple syrup. Instead of a top crust, she made an oat crumble with lots of cinnamon and nutmeg.

Homemade Apple Crumble Pie (vegan)

So here you have it – our first homemade blog pie. Thanksgiving here we come!

Homemade Apple Crumble Pie (vegan)

A Friends Giving Menu

A Friends Giving Menu

Thanksgiving is next week, which means this weekend is for Friendsgiving! What I love about Friendsgiving is that it’s more than ok to change up T-giving traditions – to keep the ones you like and ditch the ones you don’t (bye bye canned green bean casserole!). To celebrate, I’ve put together a menu of some of my personal favorite recipes that I think will be perfect for the occasion.

But before we get there, we should always remember that you can’t have a “Friendsgiving” without “giving.” To that end, and to help bring more food to more people this holiday, we’re partnering with ALDI who is teaming up with Venmo, and Feeding America to add a new tradition of giving to your Friendsgiving celebration. See that cute turkey hand emoji up there? Every time the Turkey Hand is shared on Venmo this November, ALDI will donate 10 meals to Feeding America to help people in need, up to one million meals(!!!).

The emoji, inspired by the nostalgic childhood craft, symbolizes the essence of Friendsgiving: sharing and giving. To activate an ALDI donation with your Venmo payment, use the Turkey Hand emoji in your payment note. You can select the Turkey Hand emoji from the emoji picker or type in the word “Friendsgiving” and the Turkey Hand emoji will autocomplete.

Now for the menu!
(Click on each image to go to the recipes)

Sweet Potato Avocado Tartare

I love this little appetizer – it’s like mini avocado toasts but on sweet potato rounds.

Shredded Brussels Sprout Apple Salad (pictured at the top of the post)

Every Love & Lemons menu needs a salad, and this is my favorite one to bring and share. Skip the apples (or slice and add them at the last minute) and it can be made the morning before your event.

Sweet Potato Avocado Tartare

Spiced Up Fall Squash Salad

I shared this one a few weeks ago and it’s been a hit at my fall gatherings ever since – you just can’t go wrong with butternut squash, pomegranates and goat cheese during this time of year!

Spiced-Up Fall Squash Salad

Twice Baked Sweet Potatoes with Broccoli

Not your traditional marshmallow sweet potato casserole – this one is delicious AND happens to be good for you.

Twice Baked Sweet Potatoes with Broccoli

Butternut Squash Black Bean Enchiladas

Because it’s my party, I can have Thanksgiving Enchiladas if I want to. 🙂 So can you!

Butternut Squash Black Bean Enchiladas

Balsamic Roasted Brussels Sprouts

This is my favorite way to prepare Brussels sprouts. A touch of maple, tangy balsamic, cranberries, pecans, and roasted red onions for pop.

Balsamic Roasted Brussels Sprouts

Vegan Pumpkin Pie Parfaits

These are like pumpkin pie, but require only a fraction of the work! Plus they’re ADORABLE.

  Vegan Pumpkin Pie Parfaits

Happy Friendsgiving everyone!

And sincerest thanks to the sponsor of this post, ALDI, both for allowing us to take part in this great act of generosity and for creating such a fun, great way to give! Don’t forget to use that turkey hand emoji!

Simple Roasted Beets with Citrus

Simple Roasted Beets with Citrus

By now you probably know who’s bringing the stuffing, the mashed potatoes, the gravy, and the pumpkin pie. Well at least I do. I know if I’m going to add anything else to my Thanksgiving menu, it’s going to have to be something super easy to put together. It can’t take up reheating space in the oven, and it’s best if it can be made a few days in advance.

These beets check all of those boxes and they’re such a bright, tangy, citrusy holiday dish!

Simple Roasted Beets with Citrus

Pictured above – the main ingredients – I told you this one would be simple!

Simple Roasted Beets with Citrus

Roast the beets, toss them with splashes of sherry (or balsamic) vinegar, juice from part of the orange, lemon juice, and a few pinches of salt and pepper. Do this a few days ahead of time, and when you’re ready to serve, assemble the plate with orange segments, zest peels, and a few sprigs of watercress or arugula. To make it especially delicious, top with a little flaky Maldon Sea salt.

If you want to jazz it up even more, add some crushed, toasted pistachios and some feta or goat cheese. Or just keep it simple because it’s so good just like this :):

Simple Roasted Beets with Citrus

Oh – I almost forgot – I made a little button over there on the sidebar called Vegetarian Holiday Recipes. If you’re looking for holiday recipe ideas, click here (or the button on the sidebar), to see a list of recipes that I’ve chosen as good holiday options!

Stuffed Sweet Potatoes, Many Ways

Stuffed Sweet Potatoes, Many Ways

For so many years, I didn’t think I liked sweet potatoes. It turns out, I LOVE sweet potatoes and I don’t like marshmallows (which is how they were always served to me growing up). These days, a baked sweet potato is one of my go-to dinner solutions, especially for chilly fall nights when I’d rather stay inside than head out to dinner. To show just how much I love sweet potatoes, here are stuffed sweet potatoes – four ways!

This post is in partnership with Wolf as part of their Reclaim the Kitchen Initiative. The goal with Reclaim the Kitchen is just how it sounds – we’re trying to inspire people through practical meal ideas and tips to get in the kitchen and spend quality time with family (or in our case, a loved one and the dogs!) preparing and enjoying a meal together. It’s fun to chit chat about your day while cooking and eating simple, delicious food. Side note: sweet potatoes (not the fillings) are a healthy treat for dogs too.

Each of these four sweet potato recipes are simple and full of flavor. Whether one of these sparks an idea for an easy dinner tonight or motivates you to plan a potato party – I hope you’re inspired to get cozy in your kitchen this week!

Stuffed Sweet Potatoes, Many Ways Stuffed Sweet Potatoes, Many Ways

1. Greek-ish Stuffed Potato

This is Jack’s favorite of the bunch (we’ve eaten a LOT of sweet potatoes this week). My inspiration for this one is (loosely) a greek salad. I made a tangy herbed quinoa salad with red onion, dill, lemon, and dolloped a tzaziki-like yogurt sauce on top.

Stuffed Sweet Potatoes, Many Ways

2. Sweet Potato Burrito

This is the stuffed sweet potato that I make the most often. Mix black beans with chili powder, shredded cabbage, olive oil, and lime juice. Top it with a scoop of salsa and what I like to call “quick guac,” which is the fastest guacamole you can make – just use the back of a fork to mash the avocado with a bit of lime and salt. Top it on the potato and dig in!

Stuffed Sweet Potatoes, Many Ways

3. Curry Spiced Sweet Potato

While your sweet potatoes are baking, roast the chickpeas for this recipe. I like to roast a whole can, even though we won’t use that many in the potatoes, they make a great snack for later. You can also use fresh chickpeas, as long as they’re pre-cooked. This recipe has a yogurt sauce that’s similar to the one in recipe #1 – instead of herbs, stir in turmeric.

Stuffed Sweet Potatoes, Many Ways

4. Fall Harvest Salad Stuffed Sweet Potato

One of my favorite fall salads is a shaved butternut squash salad with radishes, apples, cranberries, feta, and a really bright apple cider vinaigrette. Here, I took that salad and stuffed it into a potato. Keep this one in mind next month when you’re trying to use up T-giving leftovers!

Stuffed Sweet Potatoes, Many Ways

Ok, that’s it! If you have favorite sweet potato stuffings – please share!

Butternut Squash & Leek Stuffing

Butternut Squash & Leek Stuffing

My favorite part about Thanksgiving food – the stuffing! Why soggy-baked bread tastes so good, I have no idea, but it just does. Maybe it’s because we only eat it once a year (or in my case 5 times this year after testing this recipe and consuming the leftovers), but there’s something about that combo of celery, sage, bread and broth that’s SO tasty.

But here’s the truth – I often shy away from making stuffing for the blog because, well, have you ever google-image searched “stuffing”? If there’s an award for “ugliest holiday dish,” it goes to stuffing. Maybe ugly holiday dishes will start trending just like ugly Christmas sweaters did, but until then, here’s my attempt to “colorize” the most brown dish ever.

Butternut Squash & Leek Stuffing Butternut Squash & Leek Stuffing

First, I looked around the kitchen and saw some leftover butternut squash, so I thought – butternut squash stuffing! Next, I decided on leeks instead of onions. Then I piled in the sage, celery, cranberries, and tiny purple onions. I topped it all with just a few fresh herbs at the end to brighten it up.

Butternut Squash & Leek Stuffing

I love this stuffing – so much so that I’ve eaten it for lunch (along with this mash) every day this week. Aside from adding color because it’s pretty, all of these extra vegetables combined here add so much more texture and flavor than regular bread stuffing.

So, this year, we can all be thankful for stuffing that’s shareable with BOTH the family and social media 🙂

Butternut Squash & Leek Stuffing