Friday, November 9, 2012

Vegan Baked Apples

Usually when I bake apples I fill the space where I have cut out the core with butter, brown sugar and raisins. Yesterday, though, we had vegan friends over and decided to have baked apples for dessert. Cooking oil didn't sound appetizing as butter alternative and neither did the vegan margarine I had on hand.

I looked around and realized that maple syrup might work. So I used that and raisins in the apples. I cooked them for 90 minutes at 275 degrees and then turned the oven down to warm for an hour until we were ready to eat them. They were actually quite good.

For Jordan's birthday party we had the same family over, so I did a second cake with a vegan cake mix, egg replacer and vegan margerine. I used a confectioner's sugar and water glaze as a frosting, and that cake served for several kids with allergies as well.

There are many forms of diversity and dietary philosophies and restrictions are one of them. It's fun to learn about how different people eat and use a variety of foods to accomodate their needs.

What types of diversity have you encountered lately?

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