Dutch Apple Pie

Pie crust: (if preparing cobbler exclude bottom pie crust)

  • 1 cup pitted dates
  • 1/2 cup rolled oats (+/- whole wheat flour, as needed)
  • 1/2 cup nuts (I used walnuts & cashews, but pecans and/or almonds also work well) FOR LOWFAT REPLACE NUTS w/ BANANA OR APPLESAUCE
  • 1 tsp baking powder (aluminum-free)
  • 1 tsp cinnamon
  • 1/4 tsp sea salt


    • Blend pitted dates w/ a little water or nut milk to form a date paste. Set aside in a separate container.
    • ln clean dry blender blend nuts into a dry paste. Set aside in mixing bowl.
    • ln clean dry blender blend rolled oats (+/- whole wheat flour) into dry flour & add to mixing bowl.
    • Add baking powder, salt, cinnamon to bowl.
    • Add enough date paste to mixing bowl to form a dough. Press by hand into pie pan, or roll between two sheets of baking paper, then place in pie pan.
    • Bake 375 degrees for 10 minutes.

    Apple Filling:

    • 6 large granny smith apples, peeled, cored and cut into chunks
    • Homemade date paste (mix pitted dates + water or nut milk in blender)
    • 3 tablespoons cornstarch
    • 2 tablespoons lemon juice
    • 2 teaspoons ground cinnamon
    • Combine liquid with apples and cook over low heat, stirring frequently as it thickens.
    • Remove from heat.

    Crumb Topping:

    • Use same recipe as pie crust, but perhaps more unprocessed oats to make it crumbly.
    • If smooth cobbler topping desired, as in top picture, use more nut milk or add banana or apple sauce to crumb topping.
    • Sprinkle atop pie & bake at 375 degrees for approximately 40 minutes.


    Here’s something to consider this flu season. Check with your pharmacist to verify it won’t interact with your meds.

    (Drink 1, 2, 3 or even 4 times/day)

    1 clove minced garlic (antibacterial, antifungal, antiviral)

    1/4 tsp grated ginger (anti-inflammatory)

    Juice of 1 lemon (vitamin C)

    1 tsp honey (antiseptic, antibacterial)

    1/4 tsp cayenne pepper (opens sinuses)

    1/4 cup hot water (universal solvent)

    1/4 cup room temperature water


    (If nauseated either take with toast/ biscuit, or add water to make it a tea)

    Soy Curls Stir-Fry


    • 1/4 bag Butler’s soy curls (I buy at Amazon)
    • 1/2 chopped white onion
    • 3/4 tsp minced garlic
    • 3/4 tsp minced ginger
    • handfuls of broccoli slaw and shredded brussel sprouts
    • 1 cup(+) liquid spice mixture (combo of low sodium veggie broth, low sodium soy sauce, rice vinegar, XL-sweet teriyaki sauce, water)
    • 2 Tbsp desiccated coconut


    • Soak dried soy curls in water for 10 minutes
    • Sauté all veggies in a small portion of liquid spice mixture
    • Drain soy curls
    • Add curls to veggies
    • Add remaining liquid spice mixture
    • Stir until veggies soften & curls soak-up flavor
    • Stir-in shredded coconut
    • Serve on bed of rice

    Smoky Potato Chickpea Stew

    Recommended by my sweet Auntie Bri.

    I made few modifications. Original recipe available at link below.


    • 2 cloves garlic
    • 1 tsp grated ginger
    • 1 onion
    • 1 Tbsp curry powder
    • 1 Tbsp smoked paprika
    • 1 1/2 Tbsp Ethiopian seasoning
    • 15 oz can diced tomatoes
    • 2 russet potatoes, peeled and cubed
    • 15 oz can (or freshly boiled) chickpeas
    • 4 cups water
    • 1 lemon
    • optional: 1/2 cup nut milk (preferably thick, made with cashews)
    • Tabasco sauce (to taste)
    • Some fresh chopped kale, cabbage, radicchio, brussel sprouts, etc


    • Water-sauté dice onion, minced garlic, grated ginger in large soup pot until the onions are soft and transparent
    • Add the curry powder, smoked paprika, Ethiopian seasoning to pot
    • Add potatoes, tomatoes, chickpeas, water, lemon juice to pot & stir
    • Simmer with the lid on for 40 minutes, stirring occasionally
    • Add nut milk
    • Add Tabasco, to taste
    • Serve steaming hot over fresh chopped greens!


    Saffron Lime Quinoa w/ Pomegranate

    1/8 teaspoon saffron
    1 small diced onion
    1 cup brown quinoa
    1 3/4 cups vegetable broth
    1/2 teaspoon sea salt
    1 tablespoon diced ginger
    1 tablespoon lemon juice
    1 pomegranate


    • Soak saffron in 1 tablespoon warm water
    • Water-sauté onion until translucent
    • Add quinoa & saffron-water to broth, salt, and ginger
    • Simmer about 25 minutes, until water is absorbed.
    • Add lemon juice, pomegranate seeds and fluff with a fork

    Ethiopian Seasoning Mixture


    Ethiopian Seasoning Mixture
    Inspired by Susan Voisin
    (link below)

    This Christmas I am giving these as gifts. Combine seasonings in the following proportions, mix well & store in a shaker bottle or a glass jar. (Next recipe posts use these seasonings.)

    1 Tbs. ground cardamom
    1 Tbs. ground coriander
    1 Tbs. fenugreek (rare, so I replaced with ground mustard)
    1 Tbs. ground nutmeg
    1 Tbs. ground allspice
    1 Tbs. cinnamon
    1 Tbs. paprika
    1 Tbs. turmeric
    1 tsp. = 1/3 Tbs. cayenne
    1/3 Tbs. ground black pepper
    1/3 Tbs. ground sea salt


    Chickpea and Turnip Ethiopian Stew

    Chickpea and Turnip Ethiopian Stew
    Inspired by Susan Voisin
    (link below)


    1 pound small turnips (may substitute potatoes or sweet potatoes)
    1/2 small head shredded cabbage
    1 medium onion, chopped
    1 teaspoon minced ginger root
    2-1/2 teaspoons Ethiopian Seasoning
    3 leeks, white parts only, washed well and chopped
    2 carrots, chopped
    4 cups vegetable broth or stock
    1 15-ounce can chickpeas, drained well
    1 teaspoon salt, or to taste
    1/2 cup thick nut milk (almond or cashew or coconut milk or combination thereof)


    Clean the turnips well. Trim off the tops and bottoms and then peel them. Cut them into 1/2-inch cubes.

    Heat a large, non-stick pot. Add the onions and water-sauté until they begin to turn brown. Add the ginger root, Ethiopian seasoning and water-sauté for another minute.

    Add all the remaining ingredients except the nutmilk. Cook, covered, until the turnips are tender, about 20 minutes. Remove about 1 1/2 cups of the stew and puree it in a blender. Return it to the pot, along with the nutmilk. Stir well until heated throughout and serve.

    Preparation time: 15 minute(s) | Cooking time: 30 minute(s)

    Number of servings (yield): 4

    Chickpea and Turnip Stew with Ethiopian Spices

    Berberé Stew

    Berberé Ethiopian Stew
    Inspired by Susan Voisin
    (link below)


    1/2 large onion, chopped
    1 + 1/4 cup rainbow (multi-colored) lentils
    Bunches of chopped kale
    2 1/4 cups water
    1 garlic clove, crushed
    1-2 Tbs. Ethiopian seasoning mixture
    1 28-ounce can crushed tomatoes


    Mix lentils with water, garlic, onion, and spices.

    Cook, uncovered, over medium-low heat, for 20 minutes or until the lentils have softened (ADD kale during final 10+ minutes). Watch carefully and add water if it starts to dry out.

    Add the tomatoes and heat at least 15 more minutes.

    Good alone or over whole grains such as brown rice.


    Ethiopian Green Beans and Potatoes

    Ethiopian Green Beans and Potatoes
    Inspired by Susan Voisin
    (link below)


    2 large white potatoes, diced (and peeled if desired)
    1/2 lb. green beans, cut into 1-inch sections
    1 small yellow onion, chopped fine
    2 cloves garlic, minced
    1 small jalapeño or serrano pepper, seeded and minced
    1/2 teaspoon turmeric
    1/2 teaspoon ground cumin
    1/2 teaspoon salt
    1 15-oz. can stewed tomatoes
    1/2 teaspoon fresh lime juice


    Bring enough water to cover the potatoes to a boil in medium saucepan, and place the potatoes in. Cook for 12 minutes over high heat. Add the green beans and cook for 3 to 5 minutes more. Drain the potatoes and green beans in a colander.

    Heat large non-stick skillet. Water-sauté the onion, garlic, and jalapeño for about 4 minutes. Stir in the seasonings and water-sauté for 1 minute more. Add the potatoes and green beans, stewed tomatoes, and lime juice and cook for 7 to 10 minutes more over medium heat, stirring frequently.


    iPot Black Beans & Rice


    1 diced onion
    1 diced red pepper
    1 diced green pepper
    4 cloves minced garlic
    2 cups brown rice
    2 cups dry black beans
    1 cup low salt salsa
    8 cups water


    Water saute onion, bell peppers & garlic
    Combine salsa, water, brown rice & black beans in iPot
    Close lid w/ sealed vent
    Cook 28 minutes on “manual”
    Turn pot OFF
    Let pot depressurize naturally for 30 minutes

    Serve over gorilla salad!

    Modified version of http://myplantbasedfamily.com/2016/08/10/instant-pot-black-beans-rice/