read in some recipes that you can scoop out the core with a spoon. I did need a sturdy spoon as the first spoon I used started bending out of shape. Above is a step by step photo of the process. I think the advantage of an apple corer is that you don't have the stem left in the bottom of the apple. But leaving the stem intact means the stuffing doesn't fall out of the apple. Though I did have an apple or two that split down the side.
Vegetarian Times recipes. However as a nut roast enthusiastic, I swapped out the quinoa for finely chopped nuts and breadcrumbs. I kept the wild rice and brown rice. It was a bit chunkier and crumblier than most of my nut roasts but by no means inferior. Cutting the middle out of apples is not for huge gatherings. Once I had stuffed six apples I baked the rest of the stuffing in a loaf with an extra spoonful of chia seeds.
The stuffed apples weren't to everyone's liking. E said he didn't like the crispy topping. I suspect it did not appeal so much either as he is not really into fruit. Once everyone had their apple they were all quite happy to have a crumbly slice of loaf. The loaf wasn't as pretty but it seemed more popular. Though it needed a bit more binding whether an egg or a vegan flax "egg". However I suspect this one of those nut roasts that will not slice really neatly no matter how much binding.
I am sending these stuffed apples to Meat Free Mondays.
More festive nut roast recipes on Green Gourmet Giraffe:
Chocolate nut roast
Cottage cheese and walnut nutloaf
Festive nut roast parcels
Lentil and walnut roast
Parsnip, cranberry and chestnut roast
Stilton nut roast
Stuffed nut roast roulade
Stuffed apples with wild rice, mushroom and cranberry nut roast
Adapted from the Vegetarian Times and the Vegan Society
1/2 cup uncooked wild rice
1/4 cup uncooked brown rice
1 tbsp olive oil
1 medium sized red onion, finely chopped
1 parsnip, finely diced
8 button mushrooms (a handful), chopped
2 cloves garlic, finely chopped
150g finely chopped walnuts and cashews
2 tbsp ground almonds
50g (2 slices) breadcrumbs
1/2 cup cranberries
1-2 tbsp of freshly chopped parsley and thyme
1 tbsp brandy
1 to 2 eggs or flax "eggs" (for a loaf)
1/4 cup of water, as required
12 red apples (optional)
Firstly cook wild rice for 15 minutes then add the brown rice and cook another 30 minutes. Drain and set aside.
Fry onion and parsnip in olive oil until soft. This took a while, at least 15-30 minutes over a medium low heat with regular stirring. Add mushrooms and garlic cloves and fry a few minutes until mushrooms soften. Remove from heat and add remaining ingredients except eggs, water and apples. If you want to make a loaf add the eggs but if you are stuffing apples it is optional. Add some water tablespoon by tablespoon until the mixture clumps together. Check and adjust seasoning (I used about
If you wish to bake as a loaf, spoon into a lined and greased loaf tin, press down firmly with the back of a spoon, and bake for 35-45 minutes at 180 C until firm to touch and browned on top.
If you wish to stuff in apples, use a sturdy spoon to scoop out the insides of each apple leaving the core intact at the bottom and about 0.5 cm of flesh around the outside of each apple. Stuff with as much nut roast as you can press in. Place in an oven dish and pour 1-2 cups of water into the bottom of the dish. Cover tightly with foil and bake at 180 C for about 45 minutes or until apples are soft to touch.
Or do as I did and make half apples and half nut roast.
On the stereo:
Write about love: Belle and Sebastian