This post brings tidings of great joy! It's Vegan Month of Food, aka Vegan MoFo!
Let me tell you a little about VeganMoFo - from the official site:
"VeganMoFo was originally created on the Post Punk Kitchen, as an homage to NaNoWriMo. Because we do want to write novels, but sometimes cooking gets in the way. So why not combine them! The idea is to write as much as you can all month, about vegan food."
This month, I'm going to try to write tidbits about vegan eating and vegan products, in addition to recipes.
I know that it's only September 1st, but I have big plans for fall. Pumpkins usually get all of the spotlight, but I'm working on an entire apple series; this would be the first recipe.
This apple butter is super-simple and delicious. I have several other recipes to pair it with, much like I did for my Homemade Knockoff Nutella. If you have a slow cooker and a little time, you can have apple butter.
It makes a great seasonal gift!
When you make this, prepare the items about 5 hours before you plan on going to bed. That way, you can add the second round of ingredients and wake up to fresh apple butter.
14-15 apples, preferably organic (mine were on the small side; about 10-12 normal apples)
1 generous T. vanilla
1/4 c. cardamom-infused bourbon (learn more about infusing your own liquors!)
3 tsp. cinnamon
1/2 c. organic cane sugar
1/2 tsp. allspice
1/2 tsp. ground cloves
1/4 tsp. nutmeg
additional splash of bourbon
Wash, peel, core, and slice your apples. This is honestly the hardest part of making apple butter.
Throw the apples, vanilla, and bourbon into the slow cooker. Cook these items on low for 5 hours.
Right before bed, add the remaining ingredients and stir. Continue to cook it on low for another 8 hours.
In the morning, scoop the cooked mixture out of the slow cooker and into a high speed blender. Puree until it is smooth. Refrigerate for 5 days or freeze it for 3 months.