Do you make this like applesauce, but chunky? I’m imagining similar to pre-made pie filling, but less sweet?
@Gdogg I love apple crisp! I’ve never thought of adding candied ginger but that sounds amazing!
Exactly. I do big fairly chunks, a couple inch cubes? Then throw it all in with a bit of water, cinnamon, and a splash of maple syrup, (and the cranberries or rhubarb, I usually use one) and just let it cook stirring occasionally- time will depend on type of apple. I like a tart firm apple so they still have some texture. I don’t peel them. They’re soft but most of them still hold their shape. Great alongside cottage cheese or on top of pancakes, or I just eat warm in a bowl.
ETA here’s a before photo I took once-
9 Likes
Applesauce with vanilla yogurt is yummy - so this would probably be better!
4 Likes
Yum!! I am so making this tonight. It looks really similar to something my mom makes, but she does it cranberry heavy, with apples, and also pecans and raisins.
2 Likes
Ooooh I should try adding pecans sometime! Maybe doing it as a bake. Low key pivot to a crumble lol.
1 Like
Cranberry apple crisp, with pecan added to the crisp topping?
1 Like
Exactly. Or almonds. Or walnuts.
Yummy
I like apples in salads with walnuts and goat’s cheese and cranberries. I also love apple in stuffing, like in a wild rice or even sausage and bread stuffing. Roasted apples and chicken too!
I make stewed or glazed apples. I leave the skins on, core them and cut them into about 8 slices. Then put some butter in a frypan and saute them until starting to turn brown. Throw in some demerra sugar and stir around until they are lightly glazed. Done!
I also do it without the sugar, just chunk the apples and sautee them. When we’re broke/$ is tight, apples are usually still one really cheap piece of fresh produce.
When I started this, I was remembering the stewed apples at Cracker Barrel and DH talks about stewed apples from someplace in his youth too.
Sorry, no exact recipe. It largely depends on your sweetness tolerance and how many apples you want to use up!
3 Likes
I made this recipe and thought I’d review like I have with others. I would not make this again. It’s pretty time and ingredient intensive compared to other vegmeats I’ve made and it did not pull apart as promised and it was totally flavorless even though I added stock and spices. It wasn’t meaty at all except around the outer edges, but the inside was like a poorly made, loose drop dumpling, but a little more unpleasant. However, I do not have a pressure cooker or an instant pot so I had to steam this instead of pressure cooking. It’s possible that part of the process is totally essential, but the vegmeat definitely cooked in the steamer; it’s not raw.
Here’s what it looks like whole and “shredded”
Since I have a lot of this stuff I’m going to try and salvage it. Tomorrow I’m going to try sautéing the pulled chunks in a really hot pan with oil to hopefully crisp them up a bit. If that works I may slice the other loaf and do the same and then freeze it or use it this week. I can’t see myself making it again unless it’s absolutely stellar after my additional cooking because regular old seitan is wayyyyy faster and tastier. The other really stupid thing about this recipe is that it uses a can of jackfruit and tofu! Jackfruit on its own is an excellent meat replacement because young jackfruit basically has the consistency of pulled pork. I think it’s one of the best meat replacers period…right up there with tofu. So this would only be worth the effort and ingredients IMO if it produced a very good result since I could have just chopped up the canned jackfruit, fried the tofu, and called it a day.
6 Likes
That looks terrible. Mayyyybe if they had crumbled the tofu and shredded the jackfruit instead of blending? Because my best ever modified seitan was based on Isa Chandra s chickpea cutlets where the chickpeas shine and get meaty.
But if you want bland and chickeny and you eat gluten… just make seitan.
Thank you for making this, I’m sorry you did.
9 Likes
I know the recipe of Isa’s you’re talking about! I forgot about it but I’m going to dig it up and make it again. Were you on the ppk forum back in the day?
6 Likes
I don’t think so. But I used to lurk in lots of places 
2 Likes
Dang it, what a bummer!!
1 Like
I know! 
I was so excited!
And I looooove chickpea cutlets. In my personal recipe book I have a double-double recipe (doubled from the double recipe on her website) so I can freeze half of it.
4 Likes
That’s awesome!!! That forum was really fun. I loved doing the recipe testing for her books.
3 Likes
I am very late to the party on this recipe but I made it today and it’s so good and hands off. It will definitely be added to my arsenal.
I used way more garlic though, like…maybe 15 cloves? And I cut them in big chunks. Oh and we only spent $66 on groceries his week! So that’s a win.
9 Likes
We made this last week and I am excited to eat the leftovers soon.
4 Likes
I made this last week too and was also impressed with the high yumminess to work ratio.
2 Likes