Roasted Applesauce

With the hearty goodness of cottage pie & the smokiness of the cabbage & onions from my Imbolc feast, I thought something a bit more on the sweet side would make a nice dish to round out the whole meal. Applesauce came to mind – and the one from “Vegan with a Vengeance” by Isa Chandra Moskowitz is FABULOUS. This accounts for 1 of the 5 daily pts, incidentally, but it’s well worth it. Still, you could forget the sweeteners called for and try just adding Stevia for a totally Core recipe. Oh, and in terms of the holiday, of course apples were a big part of the sacred mythology of the Celts…what comes to mind immediately is the legendary Isle of Avalon.

Roasted Applesauce

POINTS® Value: 1

Servings: 6-8

3lbs McIntosh or Granny Smith apples (about 9)

juice of 1 lemon

4 tsp canola oil

¼ cup real maple syrup

2 TBS sugar

1 tsp sinnamon

½ tsp lemon zest

pinch allspice

¼ tsp salt

preheat oven to 450.

Peel, core & slice the apples into 1 inch chunks. Sprinkle w/the lemon juice. Set aside.

Combine the oil, maple syrup, sugar, cinnamon & lemon zest in a glass baking dish and wisk together. Add the apples and toss to coat.

Roast until the apples are quite tender, about 25min or so, stirring once after about 15min. Either in the roasting pan or transfered to a large bowl, mash the applesauce to your desired texture. Can be served warm, room temp or chilled.