Hello Dear Friends,
Not only did I have a wonderful weekend in San Diego and got to see Jason Mraz in concert (which was better than I ever expected), I’m celebrating an anniversary this week. Last October, I had a crazy idea to start a blog. The best thing about having a blog (aside from meeting new friends), is having a journal of your life in one convenient place, without having to carry around a notebook. For the record though, I do carry around a notebook, but it’s my teaching journal.
So I flipped back a year, and I found one of my first entries. So fun to go back and see what I was up to at that moment in my life. Reminded me about my chemical list and that I should check in with it more often.
I kind of jumped into the blog thing – I don’t know what it was, but I felt like I just had to do it. All of a sudden, I had a lot to say and wanted to share it with you. I knew I wanted to write about being vegan, about Pilates, about becoming an instructor, and all the changes that were about to come my way as I began changing course in my career.
Having limetreelife has been more than I bargained for. I met new friends and local bloggers, like Leslie, and got connected with the Sacramento Vegan Challenge. But most importantly, in a silly way, limetreelife has both widened and narrowed my future path.
When this blog was born, I felt the gate of opportunity was vast – I could really write about and explore anything and everything. As the time went on, I started to hone in my interests, which actually really helped me in my professional life. Writing about fear and change, helped me uncover and pursue my true passion for helping people feel better, stronger, and more confident through a combination of a plant-based diet and pilates.
Now….because I’m sure you’re ready for a recipe, let’s talk about the delicious-looking photo above. To celebrate limetreelife’s blogaversary, and the fact that it’s now officially fall, I baked a Cinnamon Spiced Apple-Quince Galette. My favorite time to bake is fall!
Apples, pumpkins, squash! I love them all.
I had a few sweet apples on hand – golden delicious, and two quinces. What in the world is a quince? I had no idea either, until Eric bought two on our last grocery trip. They look like and taste pears, but only extremely acidic. Quinces are a part of the Rosaceae family, which also contains apples and pears.
As I came to find out after a little taste is that they are inedible unless they are prepared – they must be roasted, baked, poached. So I cubed them into small pieces and poached them in apple juice, cinnamon, and agave.
Once cooked, they are a great compliment to the sweet apple, adding just the right amount of tang.
So let’s jump into the recipe. The crust for this galette is my full proof vegan pie crust recipe. Just cut the ingredients by half since we don’ need a top crust for this one.
Cinnamon Spiced Apple-Quince Galette
Prep Time: 30 min
Cook Time: 1 1/4 hours
Ingredients (serves 4-6)
Follow my recipe for a Vegan Pie Crust (but reduce by half, or save the other pie disk for later)
- 2 1/2 cups of flour
- 2 Tbls. sugar
- 2 tsp. salt
- 1 cup/ 16 Tbls. of vegan butter (Earth Balance)
- 2 small quinces
- 1 Tbs agave nectar
- 1 cinnamon stick
- 2 lbs apples or 3 apples (Pink Lady, Pippin, Golden Delicious, Granny Smith)
- 1/4 cup maple sugar (or succant)
- 2.5 Tbs arrow root
- zest of 1 lemon
- 1/4 tsp salt
- pinch of nutmeg
- 1Tbs ground cinnamon
Peel 2 small quinces, and dice finely.
Throw the quinces into a small saucepan and cover the quince with apple juice.
Add agave nectar, lemon peel, 1 tsp lemon zest, and a cinnamon stick.
Cook over medium heat for 15 minutes or until quince is soft, but not mushy.
Take off the heat, drain the liquid and let it cool.
While the quince is cooking, core, peel and slice the apples into a large bowl.
Add the sugar, arrowroot, remaining lemon zest, salt, nutmeg, and cinnamon.
Add the quince.
Let stand for 10 minutes while you roll out your dough.
Galette (make ahead)
Follow my full-proof vegan pie crust recipe, tightly wrap in the refrigerator for at least an hour, or overnight.
Once ready to use, take out of the fridge and leave on the counter for 15 minutes.
Roll to a round disk and place on a parchment paper and baking sheet.
Spoon the filling on top of the galette, leaving an inch of space around the edges.
Fold the dough over the filling, crimping as needed with your fingers. You may want to wet your fingers with water to make the crimping easier.
Bake in a 375◦ oven for an hour, then check to see the status. It’s ready when the crust is golden and filling is bubbling. Continue cooking for another 5-15 minutes if not ready.
Hope you all enjoy this beautiful fall day, even though it’s going to be a hot one (in Sacramento). Thank you all so much for reading for a year, and cheers to another limetreelife year!