All Posts By

Katie Norris

Vegan Apple Crisp

November 20, 2012
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Thanksgiving has always been a wonderful time for our family, filled with an abundance of delicious food and meaningful memories made together. Every year growing up, Thanksgiving meant going to Grandma and Grandpa’s house to meet all the family. Entering the house, we would smell the turkey cooking in the oven and get a kiss from Grandma. Then we’d be off to play with our cousins till dinner was ready – usually all gathering around the organ to ‘play’ tunes. I remember sneaking into the kitchen later as the hunger and anticipation got unbearable. Grandma would give me a spoon to try the mashed potatoes, she always spoiled us grandkids.

When dinner time finally came, the amount of food on the table was always overwhelming. There was the traditional fare; turkey with stuffing, mashed potatoes with gravy, homemade rolls, cranberry sauce and pies galore. My grandmother was best known for her desserts. My favorite part was the mandarin orange tapioca jello salad. I would sit at the kiddie table with my sister, brother and cousins. We would eat, laugh and joke until our plates were cleared and our tummies were stuffed. To top off this joyous day, we would always have enough games of Bingo so everyone would win a prize. Grandpa would be the caller with his grand, boisterous voice while Grandma surprised us with prizes of toys and sweets.

As I’ve grown older, I’ve held on to these memories and cherish them. Every year since the passing of my Grandmother, I rise to the occasion to recreate my own family traditions, while incorporating new people and an international twist. It is now a way to share my culture and traditions with my new family; proving that home really is where the heart is.

Old-fashioned apple crisp, warm from the oven, is a favorite comfort food dessert. It really is heaven in every bite. The fresh fall apples, cinnamon and coconut sugar oozing with delight. This is just one of the many things I’ll be making for our (vegan) Thanksgiving this year.

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Vegan Apple Crisp

Serves 4

Ingredients:

  • 3 medium apples (I used organic dessert apples)
  • 1/4 cup maple syrup
  • 1 Tbsp. whole wheat flour
  • 1 tsp. lemon juice
  • 1/2 tsp. cinnamon
  • pinch of nutmeg
  • 1/2 cup rolled oats
  • 1/4 cup whole wheat flour
  • 1/4 cup palm sugar (coconut sugar)
  • 3 Tbsp. coconut oil, plus more for the pan
  • 1/2 tsp. vanilla

Directions:

  1. Preheat oven to 350°F (176°C). Using your fingers, grease a small baking dish with coconut oil to coat pan (I  used a bread loaf pan.)
  2. Slice the apples ~1/4 inch thick. In a mixing bowl, combine the apples with maple syrup, 1 Tbsp. flour, lemon juice cinnamon and nutmeg. Toss thoroughly and then transfer this mixture to the baking dish.
  3. In another bowl add the oats, 1/4 cup flour, sugar, coconut oil and vanilla. Mix until it forms a crumble. Spoon this on top of the apple mixture.
  4. Bake for 25-35 minutes, until the top is a bit browned. Serve warm with vegan ice cream.
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My Job

November 17, 2012
my-job

When you move to Ireland from small town USA, the culture shock is great. The weather, the cultural diversity, the dominance of the entertainment industry and the abundance of revealing clothes is all quite astonishing. What’s more, if you want to know anything about food and are curious by nature, every day in Cork can be an opportunity to move outside of your culinary comfort zone. Though this may be rather difficult when you are vegan in a country full of meat eaters, there are some rather great options here.

Let me introduce you to my favorite local eatery, Very Healthy Food. I love it so much, in fact, I got a job here! Going to work has been especially exciting and fulfilling since I began working here. The surroundings are inspiring. Everywhere I look there’s something (or someone) I want to know more about – ingredients, techniques, style, craft, food stories and big personalities abound.

 

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I can still recall my first Raw Food Buffet at Very Healthy Food last winter. I had been invited to attend the first ever buffet by the Cork Vegans meetup group. The dinner consisted of a three course meal in which we were served a supergreen smoothie,  a huge falafel salad with assorted sprouts and veggies, and ended the meal on a sweet note with a raw brownie. Ever since the first bite I’ve been hooked.

Since opening doors in June 2011, Very Healthy Food has garnered a dedicated following. Not only do customers drive across town for a raw pizza with sun-dried tomato sauce and cashew cheese or a slice of raw chocolate cake, they return day after day for savory and sweet favorites with determined gusto.

I’m thrilled to be part of this lovely community of health freaks. If you’re in the area, be sure to pop in and say ‘hello’!

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(Photos courtesy of Cork News and Very Healthy Food)

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Squash Blossom Salad

November 12, 2012

Autumn has definitely fallen over Ireland and colder weather is blowing in. When I’m out wandering about town, I pull my collar up to keep the chill from slipping down my neck. Even though the sunshine has managed to pop it’s head through the clouds, I can’t seem to get warm.

This salad is a gorgeous starter for a comforting bowl of soup. Sometimes combining just a couple seasonal elements in a simple way, allows each ingredient to shine without a lot of fuss. It’s easy, uncomplicated and just the kind of food I like to eat every day.

Squash blossoms are a seldom seen treat in most super markets due to their incredibly short shelf life – several hours once plucked in worst cases and only several days in best cases if handled very carefully. Typically, you have to come by these bright and fragile delicacies at your local farmer’s market or even better yet, in your own home garden. Once these bright blossoms make their way into your kitchen, it won’t be long before your little finger foodie and family realize what a treat they’re in for – not only will you get quite a kick out of eating flowers, you will also reap a few health benefits. Squash blossoms are high in calcium and iron and especially high in vitamins A and C.

The easiest and arguably the best way to use squash blossoms is raw, eat them with a drizzle of great quality oil and salt or toss them into any salad. The squash blossom is simple, ethereal and easily over powered so try to go easy on the dressings and accouterments.

Squash Blossom Salad

Serves 2

Ingredients:

  • 2 Tbsp. lemon juice
  • 5 Tbsp. olive oil
  • pinch of sea salt
  • pinch of black pepper
  • assorted greens
  • tomatoes
  • 1 radish, sliced
  • 2 cups small squash blossoms, stems removed
  • 3 Tbsp. sunflower seeds
  • 1 avocado, peeled and sliced

Directions:

  1. Whisk together lemon juice, oil, salt and pepper in a small bowl.
  2. Divide greens, assorted vegetables and squash blossoms on two plates. Drizzle with dressing and top with sunflower seeds. Devour.

(Photo Credit: my sister, Jenny Norris – jjnorris.com)

 

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Roasted Root Vegetables

November 6, 2012
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As much as I embrace an easygoing approach to all things food related and try to promote creativity and substitutions whenever possible, I have to admit this tendency does not carry over to all aspects of my lifestyle. In fact, there are certain things about which I can be kind of obsessive.

For one, I’m a sucker for lists. Going through an orderly list and checking off items as they are completed gives me an incomparable sense of accomplishment. I have lists for everything; grocery lists, errands, Christmas presents, books to read or topics to research … even the margins of my day planner are not safe from my scribbles.

As of late, I’ve been thinking about one list in particular. This list chronicles my food fantasies – dishes I want to try. Some are dishes I consider classics, while others are those that have grabbed my interest. The recipe I’m sharing with you today is Roasted Root Vegetables. I’ve been working on perfecting roasted root vegetables for a while. Getting them to come out of the oven crispy on the outside and creamy on the inside is no small feat (but when you get them right, they are oh-so delicious!).

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Roasted Root Vegetables

Vegan & Gluten-free

Serves 2

Ingredients:

  • 1 parsnip, peeled and diced
  • 1 medium beet, peeled and diced
  • 1 large sweet potato, peeled and diced (I left the skin on)
  • 3 carrots, peeled and diced
  • 2 garlic cloves, minced
  • 2 tsp. rosemary, fresh or dried
  • 3 Tbsp. oil of choice (I used olive oil)
  • 1 tsp. sea salt
  • freshly ground pepper

Directions:

  1. Preheat oven to 425°F (218°C).
  2. Prepare all of the vegetables, making sure they are cut about the same size.
  3. Mix the oil, garlic, rosemary, salt and pepper together in a small cup or bowl. Using your hands, mix the vegetables with the oil mixture until well coated. The vegetables should be in a single layer on the sheet for proper roasting.
  4. Place coated vegetables on a pan covered in parchment paper.
  5. Place in the oven and roast for about 25-30 minutes or until the root vegetables are soft and a bit browned. Serve right away and enjoy.
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