Foods of Fall is our Theme!
At our meeting on October 3, 2013 we used some local seasonal ingredients to make these delicious fall recipes:
The apple-stuffed croissants were inspired by the recipe from this blog:
We veganized the recipe by using Earth balance and brown sugar (surprisingly, Pilsbury croissant packs are vegan)! Here are the pictures of our lovely apple stuffed croissants:
Spread Earth balance, spread cinnamon, brown sugar on the croissant dough
Sprinkled with more cinnamon sugar on top!
Flakey and brown 🙂
You can see the cooked apple nectar spilling on to the tray
You can see we used apple slices and rolled them up instead of stuffing the croissants with diced apples
And the sweet potato medallions are from here:
The goat cheese was added on at the very end so that there was a vegan option! Everyone was happy 🙂
First we put the sweet potatoes in the oven to roast them!
- In they go!
We also toasted the pecans!
Here is the topping for the sweet potato medallions! You can see the toasted walnuts…
Assembly of the medallion masterpiece!
Time to try them!
With the goat cheese option
Tonight we’ll continue with our Fall foods them and make vegan pumpkin bread and vegan caramel apples!
Happy Daring Exploring!