Monday, November 30, 2009

More Thanksgiving Recaps, More Dreena

I don't know if you noticed, but I basically made my entire Thanksgiving Day meal from Dreena Burton's cookbooks. Because she's awesome. Or, at least, her blog is awesome and now that I'm finally cooking from her books instead of simply drooling over them, I'm finding that her recipes are awesome too.

I made several desserts, but this one, from Vive le Vegan! was my favorite:

Gingered Pear Crisp ---hit the hyperlink for the wheat-free version

Pear base: 
3 Tbsp pure maple syrup
1 tsp arrowroot powder
5 fresh pears, peeled, cored and cut into chunks (roughly 4 1/2 cups)
3 Tbsp dried cranberries
2 - 2 1/2 tsp freshly grated ginger
2 tsp freshly squeezed lemon juice
1/8 - 1/4 ground cardamom
1/4 tsp sea salt
1/8 tsp allspice

1/2 quick oats
1/4 ground oats (grind oats in the food processor)
1/4 cup unbleached all-purpose flour
1/4 almond slivers (optional)
1/4 unrefined sugar
1/4 tsp sea salt
3 Tbsp canola oil
1 Tbsp pure maple syrup

Preheat oven to 350 F. For the pear base: in a large bowl, combine the maple syrup with the arrowroot and stir until arrowroot is dissolved. Add the remaining pear base ingredients and toss throughly until well combined. Transfer to a lightly oiled 8x8 baking dish. In another bowl, combine all the topping ingredients, and use your fingers to work the mixture until just crumbly. Sprinkle the topping over the pear mixture, distributing evenly. Bake for 30-35 minutes, until golden and a little bubbly. Serve hot or warm.

I made a few alterations to our crisp: I left out the almond slivers, I used raisins instead of dried cranberries, and I used grapeseed oil instead of canola. Also, I prepared this dish the day before, cutting up the pears, measuring-out the dry ingredients, and then didn't combine the wet/dry and base/topping until the next day. It was really easy to mix everything together and pop the dish right into the oven as we sat down to eat so that after dinner we had a warm, fresh-from-the-oven dessert to eat, topped with scoops of vanilla ice cream. Yum!!

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