VeganMoFo – Pear Nut Challenge

This weekend’s MoFo Iron Chef challenge was to create a recipe using pears and nuts. This was a no-brainer for a salad lover like me. I hope you don’t mind another salad recipe.

Mixed Greens Salad with Cinnamon Spiced Pears and Pecans

To make the spiced pears and pecans, put 1 cup water, ¼ cup sucanat, and 2 teaspoons cinnamon into a small pot. Bring to a boil, then lower the heat and simmer about 5 minutes, until thickened and syrupy. While the syrup is simmering, slice one pear thinly and put into a small glass casserole. Add in some pecan halves. (I estimated one pear and about 15 pecan halves for 4 people.) When syrup is ready, pour over pears and pecans and refrigerate for about an hour or until chilled.

When ready to serve, plate some greens, add the pears and pecans, and use the extra syrup for dressing.

Easy, elegant, delicious.

VeganMoFo – Apple Ginger Challenge

There is an Iron Chef type challenge on the ppk and this weekend the challenge is Apple and Ginger. My recipe is fitting because (1) I got the idea from Food Network and (2) it’s quick and easy.

I used fresh ginger and and a Gingergold apple to make Gingered Jezebel Sauce. Jezebel Sauce is spicy and sweet and delicious. It’s traditionally served with crackers, but it would be terrific stirred into steamed kale, or as a condiment with baked tofu, burgers, or Sheree’s Sauerkraut Balls.

Gingered Jezebel Sauce

Makes about 1-1/2 cups

2 T. dry mustard
2 T. prepared horseradish
1/3 cup apple jelly
½ cup apricot preserves
1 T. minced fresh ginger
1 t. black pepper
1/3 cup minced fresh apple (I used Gingergold!)

Mix together in a medium bowl the mustard and horseradish. Add the jelly and preserves and stir until well combined. Stir in the ginger, pepper, and apple. Chill until ready to serve.


Even though I made this last week, I have to put my Apple Tart with Chocolate Ginger Crust into this challenge.

I love apple season!