Well hey team!
It's been a while, huh? Since I've written at least, but not since I've baked, of course! Minus the nine weeks I spent working at the best summer camp in the whole wide world, I've been a baking fiend since school got out in May. I've also left my lover, Vegetarian, and moved on to the freshly handsome Vegan, but sometimes we call him Plant-Based Diet since I'm a real fan of honey. Needless to say, the transition has pushed me and challenged me in the best ways in terms of baking, and done much for me in the way of cooking as well. And I can't wait to share all of my culinary discoveries and experiments with all of you!
So speaking of sharing these recipes with you, I just realized I haven't even apologized for disappearing for four months. I am so sorry! Things have been wacky in the life of this new vegan and are just starting to settle down. I was taking a summer class and had no internet for a month, then went to HVC and of course, had no internet in the North Cascadian wilderness, and then came back for RA training, where I was broke and they fed us for free, leaving me not a whole lot in the way of baking supplies and ingredients needed. Last block I took Advanced Drawing, which screwed with my sleep hours like none other, and on top of that attended Choice USA's Annual Membership Conference on reproductive justice, where I met Gloria Steinem and saw incredible art installations with my friend Erin. But at last I have caught up on sleep and am fully thrown into block two: Feminist Research Methods. Well. I will stop discussing my life and continue on to what's really important here: apple strudel!
Fall always brings about cooking with apples, and this crisp pastry roll filled with fruit seemed like the perfect way to start off the season.
Ingredients
For the pastry:
•1 C vegan butter (2 sticks, and I recommend Earth balance)
•1 C silken tofu
•4 T agave syrup
•1 t vanilla extract
•large pinch of salt
•2 1/4 C flour
•1 t cinnamon plus 1 t sugar, mixed (for dusting just before baking)
For the filling:
•2-3 apples (I prefer to use Granny Smiths when I bake)
•3 T raisins
•3 T agave syrup
•1-2 t cinnamon
•4 T jam (I used strawberry because that's what I had in the house, but I would think an apricot or peach jam would be best here)
*You could also add in 1/2 C or 1 C of chopped pecans or walnuts, but I opted out as one of my roommates is allergic
Directions
Making the pastry: Beat the butter until fluffy, and then beat in tofu, agave syrup, vanilla, and salt. Gradually add the flour, stirring it in until you have reached a soft dough. Wrap in plastic wrap, and chill for at least 2 hours, or until needed.
Making the filling: Core and chop the apples (peeling not necessary). Place in a bowl, and add the rest of the filling ingredients. Combine well.
Putting it all together: Preheat oven to 350˚F. Divide dough into two or three parts, and the filling into the same number of equal parts as well. Working on a lightly floured work surface or parchment, roll one part of the dough out into a rectangle approximately 18 by 12 inches. If you have halved the dough, your rectangle will be bigger, but go for the same dimensions on a larger scale. Spread one part of the filling over the pastry, leaving about 3/4" to 1" on the edges. Roll up pastry to enclose the filling, and transfer, seam-side down, to a baking sheet lined with parchment. Repeat with the rest of the dough and filling. Dust with cinnamon sugar mixture, and bake for 20-25 minutes.
Voila! Enjoy, everyone. And I am back in the blogging saddle!
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