Fall-Inspired Vegan Eats & Cinnamon Apple Bake

Cinnamon Apple Bake all done from carrieonvegan.com

Today is “What I Ate Wednesday” where I share a day’s worth of my healthy, vegan eats.

As mentioned in my last photo food journal on October 30th, my favorite breakfast of late is to make a green smoothie, pour it into a bowl, and top it with cocoa powder, cacao nibs, and buckwheat groats. Yes, I am anal super organized and have special, labeled containers for my chocolate fixins’:

Green smoothie bowl in the works

The cocoa powder can get a little messy:

Breakfast mess

The buckwheat groats on top keep the powder in check until I stir it all up. I usually exercise fairly intensely in the mornings and this breakfast has enough staying power to get me through my workout and to lunchtime:

Green smoothie bowl with all the fixins'

On Sunday, I went hiking with Alan and some friends. This was our view from the hilltop onto the ocean (ironically, it’s in the summertime when it’s all fogged in; the California coast is prettiest at this time of year):

Hiking in Morro Bay

We went to a local vegan cafe after our hike. I ordered a tempeh taco served on a corn tortilla and topped with this huge amount of lettuce, a creamy Vegenaise-based dressing, veggies, and avocado (with some salsa on the side):

Tempeh Taco from Shine Cafe

Dessert included two Fuyu persimmons (the type you eat firm like an apple) and a Pumpkin Pie-flavored Larabar (I’m reviewing flavors for the company and planning a super fun giveaway. What can I say, it’s a tough job, but somebody has to do it?):

Persimmons and Larabar for dessert

We’ve been having such beautiful fall weather in California so we decided to go kayaking after lunch. It was my first time, but I’ve really been trying to push myself out of my comfort zone lately and force myself to make more time for fun. Once I got over the fear of tipping over, being out on the water was a blast. Thank goodness Alan was in the back to help paddle; it was a lot more work than I anticipated:

View from the kayak

After all that exercise, I was pretty hungry by dinnertime. I made my Mock Tuna Salad and served it over a bed of lettuce with some extra celery and chopped bell pepper:

Mock Tuna Salad served over lettuce

With such a strong appetite, I made another healthy dessert using sliced apples, cinnamon, pumpkin pie spice, unsweetened soy milk, vanilla extract, and oats:

Cinnamon Apple Bake

You wouldn’t believe that such simple ingredients without any dried fruit or added sweetener would taste so good, but it totally hit the spot (I sprinkled some coconut on top to try and make it look purdy):

Cinnamon Apple Bake all done from carrieonvegan.com

I kind of liked the apples firm, as opposed to how they totally fall apart when I make my Slow-Cooker Applesauce.

Here’s the recipe:

Cinnamon Apple Bake
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 5 large Fuji or Honeycrisp apples
  • 1 teaspoon pumpkin pie spice
  • 2 teaspoons Ceylon cinnamon
  • 1 tablespoon flax meal
  • 1 teaspoon ground chia seeds
  • ¼ cup gluten-free rolled oats
  • ½ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • ⅓ cup unsweetened non-dairy milk (I use soy milk)
  • 2 tablespoons water
Instructions
  1. Preheat oven to 375° F.
  2. Spray an 8x8-inch glass baking dish lightly with non-stick cooking spray.
  3. Slice the apples roughly into large pieces. Combine the apples, pumpkin pie spice, cinnamon, flax meal, ground chia seeds, oats, almond extract, vanilla extract, non-dairy milk, and water in the baking dish and use a spatula to lightly stir.
  4. Bake for 35 minutes total, stirring once during the baking process.
  5. Serve hot with an extra splash of non-dairy milk or a sprinkle of dried coconut, if desired.
  6. Tip: if you don’t have pumpkin pie spice, just use more of the cinnamon. If you don’t have almond extract, just leave it out.

 The recipe can be found on my app (enter to win a free download here):

iPad version of Vegan Delish Cinnamon Apple BakeConclusion:

I so enjoyed this day of activity and yummy vegan food and I hope you like this new recipe.

On a sad note, my heart goes out to the victims of the storm in the Philippines and all of the lives lost. Tragedies of this magnitude are overwhelming but I just wanted to mention it out of respect for those suffering.

Want more of Carrie on Vegan? Connect with me on FacebookTwitterPinterestInstagram, or Google+.

And, if you have an iPhone or iPad, be sure to download my recipe app, Vegan Delish, featuring over 140 healthy, whole food recipes.

Please join me back here on Friday.

Note: this post was shared with Healthy Vegan Friday and Wellness Weekend.

Comments

  1. says

    I just discovered you blog through Annie (an unrefined vegan) and I just adore your site!! This apple bake looks delicious! I’ve always stuck to a very simple baked apple with just some sugar and cinnamon, so your version will make me feel all sorts of fancy!

    • says

      Thanks for the note, Brittany! So glad you found my blog and like the Apple Bake dessert. I love making super simple dishes and making them seem fancy with pictures and a title. :)

  2. says

    Too funny, every morning I have my “green soup” for the first meal of the day. I take the rest of the children’s green smoothie and load it with even more greens and fruit creating a new and exciting soup each day. I top mine with fresh ground flax or hemp seeds. Sometimes I top it with my homegrown sunflower greens. I have poste a few of my green soup recipes on my blog.
    By the way, your food looks amazing!!
    Peace & Raw Health,
    Elizabeth

    • says

      Thanks for the note, Elizabeth! I love how you described your gussied up version of your kids’ smoothie (and big kudos to you for serving your kids green smoothies!!!). Topping a green soup with sunflower sprouts sounds amazing. :)

  3. says

    Mmmm that cinnamon apple bake looks dee-licious!
    I’ve never been kayaking – it sounds like a lot of fun.
    And what a lucky duck you are doing a review for larabar! I love those protein bars =)
    I’ll have my eye out for the giveaway ;p

  4. says

    Your apple dessert looks wonderful. I bet the leftovers would make a yummy breakfast treat the next day, too. Question: do you soak your buckwheat groats before putting them on your smoothie? I have yet to try them but I’m very intrigued.

    • says

      Hi Jackie! Easy-peasy, I just put the groats in a big bowl and cover with water. I wait at least 30 minutes for this really gross gel to form that I then rinse off in a strainer (it’s just a result of the fiber, but it’s still gross). Then, I spread them on a dehydrator sheet and dry for about 12 hours until they’re crispy and yummy. Some people sprout before dehydrating, but I’m too lazy for that. :)

  5. says

    I love your healthy, natural, outdoor lifestyle. How wonderful that you were able to find a vegan cafe for lunch after that marvelous hike! Ah, California living! I can’t wait to try your recipe for Cinammon Apple Bake. My mother used to make a dessert like that when I was a child and it filled the house with wonderful scents, so it brings back fond memories.

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