I have been experimenting with vegan sweets, looking for something quick, easy, and tasty. I have played with variety of almond butter cups (recipe coming soon), but they can be somewhat time-consuming to build.
There are times when I truly enjoy spending an hour or more crafting a dish. I love to see the various layers of the creation come to fruition.
At other times, I need speed.
Those are times when I just want to throw something together with minimal fuss and sit down to the table in about 30 minutes. While this chili cooks, I make a salad, thaw out some gluten-free rolls, and we are good to go.
I use black beans, red kidney beans, and white kidney beans and keep canned varieties on hand just for “quick” meals. I also tend to cook up a pot of beans ahead of time and freeze them in 1-cup measures, but unless I have them already thawing, I simply use thoroughly rinsed canned beans for this meal.
As a young girl, I remember spending hours with my mother learning how to can and freeze from the garden. One of these memories revolves around apple butter. Father would bring home bushels of apples – yes, bushels – which we would then turn into applesauce, apple pie filling…..and apple butter.
Eating apple butter was one of my favorite pastimes. Making apple butter conjures memories of standing and stirring – continuously – a huge pot of apples for what seemed like hours. This, of course, came after peeling, coring, and slicing apples into a huge bucket filled with salt water. I still have my mother’s apple slicer/peeler/corer. She would attach that machine to a counter top, and we spent the next few hours with our hands immersed in salt water and apples. The concept was great: this machine peeled (mostly) and cored (mostly) and sliced (mostly), saving us time 🙂 Continue reading “Slow-cooker apple butter”