Vegan MoFo B-Sides: Fried (or Baked!) "Fiona Apple" Apple Pies

Saturday, November 3rd, 2012

 

The song: “Not About Love” by Fiona Apple

The foodstuff: Paula Deen’s Apple Fried Pies (with a variation for baking)

The connection: I just love her so much.

 

Fried (and Baked) 'Fiona Apple' Apple Pies (0042)

 

Paula Deen, veganized! (Surprisingly, this was not difficult to do. Probably ’cause it’s a rather simple recipe.)

I’ve been meaning to make these fried apple pies since last Vegan MoFo, but never quite found the time. Seriously, this post has been sitting in my drafts folder for at least a year, maybe more. Vegan MoFo may be over, but I’m still determined to finish this recipe, dammit!

And I’m so glad I did, y’all! These pies are delish. Just for shits and giggles (okay, my waistline), I decided to bake half the pies to see what would happen. The result? Well, I guess that depends on how you feel about fried foods. The fried pies are amazing – I mean, fried biscuit dough, hello! – though they do sit a little heavy in the stomach. The baked pies are still pretty tasty too, and a bit lighter. So be your own decider person, is what I’m saying.

Since I’m new to hand pies, I overestimated how much filling could go in each pie and overstuffed them a bit. Hence the ugly and misshapen pastries you see here. No matter, still just as yummy. Pro tip: if you have a pie that’s a little leaky – due to overfilling or inadequate seams – deep fry it. For whatever reason (probably all that hot oil!), you get less filling eruption in the deep fryer.

Paired with Fiona Apple for obvious reasons. Any song would work, but I liked the vid for this one. Zach Galifianakis!

 

Fried (and Baked) 'Fiona Apple' Apple Pies (0016)

 

Fried Apple Pies

Ingredients

2 cups apples, peeled, cored, and diced (about 2-3 medium sized apples)
2 tablespoons margarine
1/2 cup sugar
1 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
a dash of allspice
1 (8-piece) container refrigerated or frozen flaky biscuit dough (or make your own!)
vegan powdered sugar to taste

Directions

1. In a large skillet, heat the margarine on medium-low. When melted, add the apples, sugar, cinnamon, and lemon juice. Sautee on medium heat for fifteen to twenty minutes, or until the apples are tender. Remove from the heat and let cool.

2. Roll the biscuits out on a lightly floured surface making an 8″ circle with each of the eight pieces. One at a time, place a few tablespoons of the apple filling on one half of the circle. Brush the edges of the circle with water and then fold it over to made a half-moon shape. Seal the pie by pressing down on the edges with the tines of a fork. Repeat until each pie is done.

3. To deep fry: Preheat a deep fryer, filled halfway with oil, to 350 degrees F. (If you don’t have a deep fryer, use a pot halfway filled with oil and an appropriate thermometer.) Drop the pies in the deep fryer (carefully!), one at a time, and fry for five to eight minutes, or until they turn golden brown, flipping halfway through. Remove immediately and place on a plate or container lined with paper towels. Blot the excess oil with a paper towel. When cool, sprinkle with a dusting of powdered sugar.

4. To bake: Preheat the oven to 425F. Place the pies on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes, or until the crust is golden brown. Sprinkle with powdered sugar.

 

Fried (and Baked) 'Fiona Apple' Apple Pies (0026)

 

veganmofo 2012
Eat to the Beat

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Eat to the Beat: Noodle Omelet & Fiona Apple

Sunday, October 14th, 2012

 

The song: “Across the Universe” by Fiona Apple (lyrics)

The foodstuff: Noodle Omelet from American Vegan Kitchen

The connection: Pleasantville.

 

Fiona Apple’s cover of “Across the Universe” appeared on the soundtrack to Pleasantville – a movie in which a 1950’s “soda fountain” plays a prominent role. And so I thought, hey! Why not pair this one with a classic diner dish? (Because I absolutely adore Fiona Apple and wanted to feature one of her songs this month. And this one? I might actually like it more than the original by The Beatles. BLASPHEMY!

Another aside: Katie at Don’t Eat Off The Sidewalk also did a Pleasantville menu as part of her “Dinner and Movie” theme, for which she chose a No Tuna Melt as the entree. This is super similar to a dish I had on the shortlist for this song – maybe it was a chickpea melt? I forget! – so I’m glad I went with something else.)

Enter: Tami Noyes and American Vegan Kitchen. This book is stuffed full of comfort food, the (nonvegan) likes of which one can find in greasy spoons and assorted family-owned restaurants across the country. With sections like “Rise and Shine,” “Starters,” “Soup of the Day,” and “Sandwich Board,” AVK’s TOC reflects its “down home” roots. (A northerner, I have no idea whether I’m using that phrase correctly – but it feels truthy, down in my gut. Or maybe that’s just the noodles, working their way through my small intestines. It’s anyone’s guess!)

 
Tofu Omelet from American Vegan Kitchen (0015)
 

Though it appears under the breakfast category, I decided to try the Tofu Omelet for dinner. My kitchen is open 24/7 and the only rule is that there are no rules, y’all!

The rare veteran vegan who still finds tofu a little sketchy

(probably this dates back to my childhood, when mom mostly prepared dad’s tofu my cubing and frying it – spongy tofu chunks, ew! – but I’ve made a ton of progress lately, yay!; exhibit a: this post)

I wasn’t totally sure I’d like this dish. I was so, so wrong!

The blended tofu base – seasoned with nutritional yeast, tumeric, garlic powder, and other various goodies – constitutes the “egg” portion of the omelet. I love blended tofu (especially when crafted into an egg-like dish); it was the tofu + pasta combo that gave me doubts. No worries – the two play so well together!

 

Tofu Omelet from American Vegan Kitchen (0012)

 

This is one seriously delicious (and filling!) dish. You bake it half on the stove and half in the oven (pro tip: you’ll need an oven-safe skillet!), similar to a frittata. In addition to the recommended onions and red bell peppers (I used green), I also tossed in some frozen corn for added volume, and served the omelet with a side of steamed veggies. YUM!

My only complaint is that the “eggs” could use some extra garlic and onion, but I say that about all the foods!

Now that I’ve licked my plate clean – I’ll be over there browsing the Dessert Case if you need me, mkay?

 

Tofu Omelet from American Vegan Kitchen (0030)

 

veganmofo 2012
Eat to the Beat

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