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Category:Vegetarian - Author:N/A- Contributor:

Vegan Apple Strudel

Ingredient:

1 cup dried apples (sulfate free)
1 tablespoon balsamic vinegar
1 vanilla bean, split -- insides scraped
1/4 cup brown rice syrup
1/8 cup natural brown cane sugar
1/2 teaspoon fresh ginger, shredded
1 cup water
1 tablespoon egg substitute
1 cup pecans -- crushed
1/4 cup brown rice syrup
2 tablespoons water
6 sheets phyllo dough
1/4 cup vegetable oil
1/2 cup pecans -- ground fine
1/4 cup natural brown sugar

Direction:

Preheat oven to 350 degrees F.

In a heavy pot over medium heat, mix apples, vinegar, van illa
bean, syrup, sugar, ginger, water, and egg substitute. Heat until
complete ly incorporated, about 5-10 minutes. Remove from heat
and allow to cool.

Mix pecans, syrup, and water. Place in a shallow pan and heat
until pecans darken. Remove from heat and allow to cool.

Place 1 sheet of phyllo dough on work surface with long side closest
to you. Brush with a little of the oil. Sprinkle some of the peca
ns and sugar onto the oiled sheet. Place second sheet on top of
first, brush wi the oil, sprinkle with pecans and sugar. Continue
until all 6 sheets are used.

Spoon the apple mixture along the long side of the phyllo, leaving
about 1 inch all around. Starting with the side closest to you,
roll into a tube. Plac e on baking sheet, top with the topping
mixture, and bake until golden brown.

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Pick of the Week

Title:CANADIAN CHEESE SOUP - Author: N/A - Contributor:

Ingredient:

1/4 c. onion, minced
1/4 c. flour
1 3/4 c. chicken broth
1/4 c. celery, minced
Dash of paprika
2 tbsp. butter
2 c. milk
1/4 c. carrot, minced
Dash of salt
1/2 c. cubed sharp process American
cheese

Direction:
Cook onion in butter until tender, but not brown. Blend in flour; add milk, chicken broth, carrot, celery, salt and paprika. Cook and stir until mixture thickens slightly. Reduce heat; add cheese, stirring until cheese melts. Simmer 15 minutes. Do not boil. Serves 4.