Kale Pecorino Lemon Salad

Still being a recipe stealer... Got this one from a website called "the Kitchen". Being a kale lover, I could eat this all day. It may be intense for the non-devoted kale types. As always, the key to good, easy edible raw kale is the marinating or massaging. This salad does best when made a few hours ahead and allowed to just sit out and marinate in the dressing. Enjoy!! 

1 large bunch of kale, de stemmed

4 oz grated pecorino Romano

2 lemons, juiced

1/2 cup olive oil

Salt and pepper to taste

Cut the kale into thin ribbons and mix with the cheese. In a small bowl, whisk the olive oil and lemon juiced. Massage the dressing into the kale/cheese mixture and season with salt and pepper. Once assembled, allow it to sit out at room temperature for at least 1 hour prior to serving. 

Spicy Edamame

Oh my god... Soooo good. No seriously... That good. Make them!!!

Rachel Ray is a cooking genius. 

2 TBSP canola oil

1 bag frozen edamame in shell, thawed and patted dry

4 garlic cloves, chopped

1 inch piece ginger root, grated

1/4 cup ponzu or tamari

1 TBSP honey

1 1/2 tsp sesame oil

2-3 TBSP sriacha

In a wok, heat the oil over high heat. Add the edamame and sear to brown the pods at the edges. Add the garlic and ginger and stir fry for one minute. Add the ponzu or tamari, honey, sriacha, and sesame oil. Toss to combine. 

Kale and Carrot Salad with Candied Walnuts

As many of you know I've been pretty blog 'out of commission' due to 2 back to back babies. But I'm back!!! Kind of...

Not exactly ready to invent or tweak...but totally ready to steal. So here goes...

Rachel Ray has been on a roll lately! She has included some great vegan recipes that are "must shares"! As you guys also know, I LOVE my kale. This one will be a regular!

1/4 cup EVOO (it IS Rachel's recipe ;)

2 TBSP white wine vinegar

2 tsp honey

1 tsp Dijon mustard

10 cups stemmed, torn kale

1/2 bag shredded carrot

1 cup candied pecans or nut clusters

In a large bowl, whisk all the dressing ingredients. Add the kale and carrots. Toss and season. Let this stand 10 minutes and then toss again. Sprinkle with the nuts and serve!

Roasted Rainbow Chard

One thing that I have learned the deeper I get into cooking vegetables is that roasting is the name of the game.  It releases sweetness, is simple, and in my opinion showcases vegetables flavors in the best kind of way!  I am constantly on a search for any new vegetable to roast and this one is likely a shocker! Rainbow Chard....who woulda thunk it?  Prior to this recipe, I always looked longingly at that dark leafy green in the produce section, perplexed at how in the world to cook it.  Now i'm literally cooking it weekly.  I found this little gem off the 'ol internet - go figure :) Enjoy and eat those greens!!

1 bunch rainbow chard - stems and leaves separated

1 large onion, chopped

3 TBSP olive oil, seperated

salt and pepper

4 oz feta cheese (vegetarian optional)

Preheat the oven to 400 degrees.  Chop both the onions and chard STEMS and toss them with one tablespoon of olive oil and season with salt and pepper.  Roast these in the oven on a baking sheet in a single layer for about 15 minutes.  While roasting, toss the chard LEAVES in 2 tablespoons of olive oil and season with salt and pepper.  After the 15 minutes of roasting stems is complete, add the leaves to the onion/stem mixture.  If using feta, add this to the top of the leaves.  Roast everything for another 15 minutes.  Once you take this out of the oven, toss it all around and allow it to cool a little. This stuff is SOOOO good, and even better the next day.  You will be a little amazed just how small that huge bunch reduces to!

Walnut and Sage Wild Rice

In my opinion, wild rice is a food that it wildly under-utilized... It packs an intense flavor and perfectly compliments so many dishes.  In this recipe, I pair it with sage and walnut to create a very hearty and somewhat rustic feeling dish.  Shhh.... this is a re-make from my Wild Rice Stuffed Squash back in January it of 2009! Its so yummy it deserves a come back!


1 cup wild rice (I used brown/black/wild)
2 veggie bouillon cubes
2 tablespoons olive oil
1 teaspoon cider vinegar
a small yellow onion
2-3 stalks of celery
1/2 cup chopped walnuts
1 1/4 teaspoon dried tarragon
1 1/4 teaspoon dried sage
a dash of garlic powder and salt
ground black pepper to taste

Start cooking the rice according to package directions, but dissolve one veggi bouillon cube for every cup of water the package cooking directions call for. This step generally takes up to 50 minutes.  Chop the onion, celery, and walnuts. About 15-20 minutes before the squash is complete, heat the olive oil in a frying pan on medium heat. Put in the onion and saute it for about 3 minutes, then add the celery and saute it for around 2 more, then add the walnuts and saute a little longer until the onion is transluscent, the celery is on the soft side, and the walnuts are a little toasted.  Turn off the flame and stir in the vinegar, tarragon, sage, garlic, salt, and pepper. Add the cooked rice to the onion mixture and allow the flavors to all blend

Garden Ratatouille

Speaking of ways to use up all the spring/summer garden veggies..... Ratatouille! So sorry to everyone who has been asking for this recipe, but Ive been off getting hitched! :) This stuff is a crowd pleaser....delicious if I may say so myself. Case in point, every person Ive made it for has been asking me to get it up on the site ASAP. Go get ya' some!!

Tip: cut all your veggies up prior to beginning cooking. Also, aim for all the veggies, except tomatoes, to be diced up to about the exact same size for even cooking. This is all 100% fresh!

3 TBSP olive oil

2-3 cloves of garlic, minced

1 1/2 cup small diced yellow onion

2 cups of small diced eggplant

1/2 tsp thyme

2 cups small diced red, green, or yellow bell pepper (I like to use a variety)

2 cups zucchini squash (or any variety of squash in your garden)

1 1/2 cup Roma tomato, peeled and diced

1 TBSP basil, thinly ribbon cut

1 TBSP parsley, minced

Salt and pepper

You cook this dish in phases, all particular to required cooking times. Additionally, I tend to season a little at every layer and then more liberally to taste at the end.

Start by sauteeing your onions and garlic in olive oil until carmelized, about 7 minutes. Next, add the eggplant and thyme, about 5 minutes. Add the bell peppers and squashes, cooking another 5 or so minutes. Finally, add the tomatoes, basil, and parsley, cooking the last 5 minutes. Cook more or less until a good consistency is achieved. Season and enjoy! I serve this solo, over pasta, over lettuce, or over rice. Add to an egg eater's omelet for rave reviews....

Kale and Mango Salad

Oh my.... Now that I have made this, I will never be the same.  For a kale freak, this is the end all be all! Mangoes are cheap and ripe at the grocery night now, and Im not sure that there is a better way to use them.  The secret here is most definitely the massaging of the kale and cutting the kale into small ribbons! Thanks Aarti Sequeira.

1 bunch of kale, removed from stem and cut into small ribbons
1 lemon, juiced
1/4 cup extra virgin olive oil
2 tsp honey
Kosher salt and pepper
3 small, ripe mangoes, peeled and cubed/diced
1/4 cup toasted pepitas (special pumpkin seeds)

First, place your kale cut into small ribbons in a large bowl and drizzle with the juice of half the lemon, half of the olive oil (1/8 cup), and kosher salt.  Massage the kale mixture with your hands for about 2-3 minutes.  This will really break down the fibers of the kale! Add the mango and pepitas to the salad.  In a small bowl, mix together the remainder of the lemon juice, remaining olive oil, honey, and a lot of black pepper.  Toss the dressing with the salad, season, and enjoy! SOO good!!

Kale and Pear Balsamic Salad

Prior to being pregnant I was kale obsessed! Ask everyone... A day would not pass without my dose of kale! Then, when I got pregnant, kale became repulsive! The smell, the taste, the texture...everything! Luckily, I am days away from delivering and have my kale taste back!! And Im craving it once again! Here is one of two most delicious kale salad recipes that I have been fixating over the last few days and loving!!!!! Make this one the day ahead for best results since the vinegar helps to break down the fibrousness of the kale overnight.

1 bunch of kale, removed from the stalk and chopped small
1/4 cup pecan halves, toasted
1 green onion, chopped
1 pear, peeled and sliced
2 TBSP balsamic vinegar
3 TBSP extra virgin olive oil
Salt and Pepper

Toss together the kale, pear, and green onions.  Season with salt and pepper.  Add the mixture of your balsamic and olive oil.  Taste and add pecans!! Personally, I like to have it all "marry" overnight or for a few hours in the fridge to help break down the fibrousness of the kale, but it is up to you!!
*Adapted from Foodnetwork

Halfway Healthy Granola!

Here is a recipe for granola that I feel so good about.  So often, I feel that granola is just packed with sugar...making it NOT the healthy, go-to breakfast everyone makes it out to be! Try this one on for size.  Eat it with vanilla soy milk for something to look forward to waking up to!! The best thing is that you can exchange most any nut or dried fruit that you fancy.... Make it your own and enjoy!

2 cups slivered almonds
1 cup raw cashews
4 cups rolled oats
1 cup dried cranberries
1 cup dried blueberries (or golden raisins or whatever you want)
3/4 cups extra virgin olive oil
1/2 cup agave nectar
1/2 tsp salt
2 tsp cinnamon

Preheat your oven to 325 degrees.  Oil or spray a large rimmed baking sheet in preparation for the baking.

In a large bowl, mix together the granola and all the nuts.  Next, combine the oil, salt, cinnamon, and agave and pour over the dry mixture to coat.  Once well combined, spread the granola in a thin layer on your baking sheet and cook for 25 minutes, allowing the smell to consume your entire house.  Take it out of the oven and allow it to cool the entire way...no matter how hard that is!  Once cooled, mix in the dried fruit and store in an airtight container.  NOW you can eat..... MMMMM....

Cold Asian Noodle Salad

Personally, I LOVE any fresh, crisp Vietnamese dish.  SO many of them are chalked full of delicious veggies, healthy, light, and vegan!! I try to make them as often as possible when I have the time to julienne the veggies...which unfortunately is often the key to their perfection. Here is an adaptation from Guy Fieri. Now, I have all these ingredients around my house at all times since I love all things Vietnamese, but you may not.  Also, this uses soba noodles, which I dont even know is Vietnamese.....but you can use whole wheat thin noodles, if you choose!  One more great thing about this dish... You can make it way ahead of time and be ready to go for dinner or any event!

1 package soba noodles (or whole wheat thin spaghetti)
1 tsp sesame oil
2 TBSP rice wine vinegar
3 TBSP soy sauce
1 tsp hot chili oil
1 TBSP hoisin sauce
5 TBSP olive oil
1 carrot, thinly sliced or julienned
2 celery stalks, thinly sliced or julienned
5 green onions, thinly sliced or julienned
1/2 cup thinly sliced napa cabbage (I used romaine lettuce since I had it)
1/2 red bell pepper, thinly sliced or julienned
1/2 cup baby bok choy, thinly sliced or julienned
3 TBSP minced cilantro leaves
3 TBSP toasted sesame seeds
3 TBSP chopped, unsalted roasted peanuts

First, cook your noodles according to package directions.  If you are using the soba noodles, bring your water to a boil, salt, and cook for 8 minutes.  Once cooked, no matter which noodles you use, make sure and shock them in an ice bath, drain and set aside.

Cut up all your veggies and set aside.  Next, mix together your wet ingredients: sesame oil, soy sauce, chili oil, vinegar, hoisin, and olive oil.  In a large bowl, combine all your sauce, veggies, and noodles and toss well.  Season to taste!

At this point you can refrigerate or serve! Before serving, make sure and top with your toasted sesame seeds and peanuts for the ultimate yumminess!

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Super Spiced Chocolate Cake

Not only is this maybe the easiest cake you ever made, it is completely vegan and has some surprising flavors to boot! Other than two unexpected spices you may need to begin to keep on hand from the bulk spices area of your specialty grocery, you likely have every one of these ingredients in your house any day of the week.  This is unlike any chocolate cake you have had before, and is super moist.  Feel free to add the icing or not based on the occasion, it is the kind of cake served with afternoon tea!

1 1/2 cup all purpose flour
1 cup sugar
2 TBSP cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cardamom
1 tsp ground fennel
1 tsp white wine vinegar
1/4 cup vegetable oil
1 cup warm water

For Icing:
1/2 cup powdered sugar
3 TBSP soy milk
1 1/2 oz dark chocolate, cut/shaved, etc

Preheat your oven to 350 degrees and oil up your cake round.  I used a bundt pan, but a smaller diameter cake pan will work even better to create a beautiful dome!

First, combine all your dry ingredients into a bowl and mix together.  In a separate bowl, mix your wet ingredients before combining all your wet and drys!  Mix well and pour into your prepared cake pan.  Bake for one hour.

Once complete, I will let it cook a bit until I can remove my cake from the pan.  If you are adding icing, over low heat combine your powdered sugar, soy milk, and chocolate until it has all melted and combined to something around the thickness of pancake batter.  You can add more soy milk to create that consistency.  Once smooth, pour over your cake, allow it to harden, and enjoy!!

Chipotle Smashed Sweet Potatoes

Here is a twist on smashed sweet potatoes you would never normally think of....but so delicious.  This taste registers on the back of your tongue in this unexpected way!! It is super easy, and a great compliment to my black bean soup.  Thanks for the idea, Alton Brown!

2 large sweet potatoes
2 TBSP Earth Balance
1 chipotle pepper in adobo, diced
1 tsp chipotle sauce from the same can
salt and pepper

To begin, cook your sweet potatoes however you like.  I prefer to roast the potatoes in the oven although this takes time.  You can also peel, cube, and steam your potatoes.... it is up to you! I place mine in a 350 degree oven for 1 1/2 hours until the aroma consumes my house! I then allow the potatoes to cool a bit to the touch and simply allow them to slip out of their skins like nothing! Next, I place them into a medium size bowl and mash them with the Earth Balance.  Add the chipotle pepper and sauce and season with salt and pepper.  Taste to adjust the flavor and enjoy!! Mmm....

Potato Salad

Growing up, I always though of potato salad as something drenched in mayo with egg and served with barbeque.  The combination of it all equals off limits for vegans...until now! Potato salad has evolved! This has become my go-to for left over potatoes and goes perfectly with sandwiches during the summer...just like old school potato salad. This is an adaption from latin potato salad, so compliments to the chefs!

3 lbs baking potatoes, peeled and cut into 1 inch cubes
3 TBSP white wine vinegar (rice wine vinegar works fine, too)
1/3 cup extra virgin olive oil
1/2 cup chopped green onions
Salt and pepper

Begin by boiling your potatoes.  Do this by covering the potatoes in a pot with just enough water.  Bring the water to a boil, salt, and adjust the water to a simmer.  Allow the potatoes to cook in there about another 10 minutes.  Dont add the potatoes at boiling, like noodles, or the texture will be all messed up.  The potatoes should be tender when pierced.  Drain the potatoes and set aside to cool.  While they are cooling, toss them with the vinegar carefully trying not to break them out of their potato cubes.

Once the potatoes have cooled, toss them with the olive oil and season with salt and pepper. Once you have the perfect flavor balance, add the green onions and serve immediately or chilled! I like to sometimes add a little more of the vinegar since that adds the pop that I never expected!!

Enjoy!

Smokey Black Bean Soup

As a vegan, black bean soup has been a main go to forever when I go out to eat.  Although at home, I can't ever seem to find a recipe that works as well as I want it to! Finally, I have found the perfect mix of flavor and simplicity that I want to go to over and over again.  Before you start, you are going to need 2 things you may or may not have in your pantry, so prepare accordingly: liquid smoke and vegan Worcestershire.  You CAN find it at Whole Foods right next to the liquid smoke! One stop shop!

3 TBSP olive oil
2 1/2 cups chopped yellow onion
6-7 garlic cloves, smashed and minced
2 cups vegetable broth
1 14.5 oz can diced tomatoes
2 TBSP ketchup
2 tsp vegan Worcestershire sauce
1 TBSP chili powder
1 12oz light, decent quality beer (I used Dos Equis)
1 tsp+ liquid smoke
4 15oz cans of black beans (washed) or 6 cups black beans
Salt and pepper
1 bunch of cilantro, chopped
Juice of 1 lime
Green onions to top

To begin, sweat your onions in the oil until they are translucent, about 4 minutes.  Add your garlic and cook another minute or so until it is fragrant.  Add the broth, tomatoes, ketchup, Worcestershire sauce, chili powder, beans, and beer.  Stir in the beer and bring it to a boil.  Allow the soup to boil for about 10 minutes so that the liquid reduces significantly.  Meanwhile, stem the cilantro and chop.  Add this to the soup after it has cooked 10 minutes and let it simmer for another 5 minutes.  At the very end, add the juice of one lime.  If ten minutes is not enough time to thicken the soup, allow the soup to keep cooking down.

At this point, I generally let the soup cool a bit and then blend about half of the soup in the blender so that the consistency of the soup transitions from something chili-like to more of a soup.  This thickens it and makes it more creamy.  Add the blended soup back to the rest of what is in your pot and serve! I like to add green onions to the top for soup perfection!

Enjoy!

White Beans with Sun Dried Tomatoes

For our wedding, a great friend recently gifted us with a vegan cookbook that I found this in.  This dish is amazing!  The sun dried tomatoes add an almost smoky flavor to the dish, and the beans make it very hearty.  It is also amazingly easy to make, so it is a perfect week night dish!  This would be great served over pasta or polenta.

1 cup sun dried tomatoes, either oil packed or dry, coarsely chopped
1 TBSP olive oil
1 large yellow onion, chopped
3 zucchini, thinly sliced
3 garlic cloves, minced
3 cups fresh spinach
3 cans cannelloni beans
1 cup water
1/2 tsp ground sage
1/2 tsp red pepper flakes
1/3 cup fresh basil, thinly ribbon cut
salt and fresh ground pepper

If using dried tomatoes, soak them in hot water for about 30-40 minutes.

Heat the oil in a large sized saute pan.  Add the onion and cook until soft and transparent, about 5 minutes.  Add the squash and cook another 5 minutes.  Add the garlic, spinach, sun dried tomatoes, beans, water, sage, salt, black pepper and red pepper.  Stir to combine and cook for about 10 minutes longer.  Stir in the basil and serve!
* From The Vegan Table, Colleen Patrick-Goudreau

Creamy Farfalle with Cremini, Asparagus and Walnuts

If you are like me, you decided that any 'creamy' pasta went out with the word vegan.  Not now! With a little prep, an amazingly filling, satisfying, and truly creamy pasta dish can be all yours.  This is the ultimate in vegan comfort food, and is totally perfect for a cold night and sleepy time...not the 110 day that it is here now!

1 lb Farfalle or  Garofalo pasta
3 TBSP Earth Balance
1 lb Cremini mushrooms, thick sliced
1 lb thin asparagus, sliced in 2" pieces
1 cup vegan mascarpone cheese (see below - prepared ahead)
1 cup walnut pieces
Pinch of freshly grated nutmeg

Mascarpone Cheese:
8 oz tub of vegan cream cheese
1/4 cup vegan sour cream
1/4 vegan creamer

About an hour prior to cooking, mix the cream cheese, sour cream, and creamer together in a saucepan and bring to a boil.  Quickly remove the cheese mixture to a bowl and allow it to cool in the refrigerator for about an hour.  The mixture will quickly thicken and become a perfect consistency.

Once the cheese has thickened for about an hour, bring a large pot of water to a boil to cook your pasta.  When the water is boiling, salt the water well and add the pound of pasta.  Cook until al dente, about 12 minutes.  Drain and reserve about a 1/2 cup of pasta water just in case you need to thin the mixture at the end.

Meanwhile, saute the mushrooms in the Earth Balance for about 5 minutes, until tender and most of the juices have evaporated.  Add the asparagus and cook until crisp tender, about 5 minutes.  Add the pasta and mascarpone, grating some fresh nutmeg on top before folding all the ingredients together.  If you feel the mixture is a little thick, add pasta water a little at a time.  I found that it was the perfect consistency without any water.  Add the walnuts and mix everything together well.    Season the pasta well with salt and pepper and additional nutmeg if needed.

Enjoy! Mmm...

Wild Rice Cornbread Stuffing

As my husband said perfectly... "It feels like I'm cheating on the holidays, but this is SO good!"  The only reason I have a stuffing recipe up in JULY is that we had some leftover cornbread that needed eating  (see October 2008, Comforting Cornbread)!  I now know that we will be eating cornbread much more frequently in this household!  This is a 2 step recipe, but just do like I did...plan it over 2 meals!

3 cups of crumbled cornbread (see Oct '08)
2 1/2 cups veggie stock, divided
2 cups water
1 cup wild rice
1 TBSP olive oil
1 cup finely chopped yellow onion
1/2 cup finely chopped celery
1 tsp salt
1/2 tsp fresh ground pepper
2 TBSP finely chopped parsley
1 tsp finely chopped oregano leaves
1 tsp finely chopped sage leaves
1 cup toasted pecans
1/4 cup Earth Balance
salt and pepper

In a medium saucepan, boil together rice, 2 cups of veggie stock, and water.  Once boiling, cover and reduce to a low simmer, cooking for about an hour. It may feel awkward to you to add so much liquid to the rice, but this is done on purpose to create a more 'wet' rice or the stuffing.  Once complete, drain the rice.  When there is about 20 minutes before the rice is completed, saute the onion and celery in oil until softened (5 minutes).  Add the oregano, parsley, sage, salt and pepper and cook about 1 minute more.  Remove from heat.  In preparation for the rice, also preheat the oven to 375 degrees and lightly grease a 9" casserole dish with Earth Balance spread. Finally, toast the pecan pieces.

Once the rice is cooked and drained, combine that with the onion/celery mixture, crumbled cornbread, and toasted pecans.  Transfer the mixture to the casserole dish and add the remaining veggie stock and 1/4 cup melted Earth Balance over the entire top.  Bake in the oven for 20 minutes!

Tomato Cucumber Salad

Back from Nicaragua and our garden is just BUSTING! As some of my readers know, my husband and I have a little farm over here....chickens (eggs for him :), fruit trees, and a few quite lucrative gardens. Upon our arrival home after 3 weeks, we have more veggies than we know what to do with. Figuratively, of course, since I am about to share some recipes of what to do in exactly this situation :) Almost all of this can come from your spring/summer garden!

1 lb cucumbers (about 2) peeled and cut into half moons

1 1/2 lb tomatoes, preferably Roma, quartered lengthwise and chopped

1/2 sweet onion, cut into thin half moons

2 TBSP fresh parsley

1 TBSP olive oil

1 TBSP apple cider vinegar

Salt and Pepper

Cut it all up and season liberally. You need to wait at least 10 minutes to eat, but I like to cover it and let it all macerate in the fridge until it gets all married and yummy!

Enjoy!

Poor Man's Roasted Veggie Paella

Hearty, delicious... This stuff is the bomb! Im too cheap to buy a $20.00 bottle of saffron to do paella the right way, so I subbed in tumeric to get the "overall general idea". Whatever that officially makes the dish..paella...taella... It's yummy. Go make yourself some!

3 cups veggie stock

2 tsp tumeric

1 large red bell pepper, cut into strips

1 large green bell pepper, cut into strips

1/2 lb zucchini, chopped

2 TBSP olive oil, divided

1 tsp dried oregano

1 tsp dried thyme

1 large onion, chopped

3-4 garlic cloves, minced

1 jalapeno, chopped

3 plum tomatoes, chopped

1 1/2 cup Arborio rice

Bring broth and tumeric to a boil over medium high heat, reduce heat and simmer for about 20 minutes. Meanwhile, place red and green bell peppers and zucchini and 1 TBSp olive oil into an even layer in a glass pan. Sprinkle the veggies evenly with the dried thyme and oregano. Roast for 25 to 30 minutes at 400 degrees. And then while all THAT is going.... sautee onion, garlic, jalapeno in remaining 1 TBSP of oil over medium heat for about 20-25 minutes or until they are caramelized. Drop down the heat a little and add the tomatoes and rice, stirring often, for about 3-5 minutes. Add the broth mixture to the skillet and bring to a boil. Cover, reduce heat, and simmer for 20 to 30 minutes. Make sure that you stir once after 15 minutes to check on the progress of the rice. You want all the liquid to be absorbed and look all fat and plump and super moist! FINALLY, mix in the roasted veggies you did in the oven and cook for maybe 5 minutes to really integrate all those flavors. Enjoy!

Spiced Apples....or Peaches....

No one said that ALL vegan dishes were healthy and low calories.... case in point :) This super delicious recipe is something that I like to do when I have company over. It can be in the pot ready to roll after dinner...just turn on the pot, simmer down, and serve warm over soy/rice/coconut ice cream. It is a big hit and makes the house smell DIVINE! The awesome thing is that this can also be done with peaches. Which is what I will be doing later tonight to try and thin out our stockpile of peaches on that busting tree!!!

1/2 cup Earth Balance

8 large Granny Smith apples, peeled, cored, and sliced (or peaches)

1 1/2 tsp cinnamon

1/2 tsp ground nutmeg

Melt the butter in a large skillet over medium high heat, add all remaining ingredients and saute until tender (about 15-20 minutes).

Yeah buddy!!