Roasted sour green apples with red maple-almond quinoa

An ideal dessert to enjoy in the company of friends who are mildly bothered by the colonialist undertones  in Settlers of Catan.

eating apple II

  • 8 sour Granny Smith apples
  • 1.5 cups of red quinoa
  • 1 container of organic almond milk (preferably sweetened)
  • 3/4 cup maple syrup, plus extra for drizzling
  • 1/2 cup chopped almonds
  • 2 fruits (pericarps) of star anise
  • cinnamon, for garnish

Preheat oven to 350°F.

Powder the star anise in coffee grinder or with a mortar and pestle. Bring the almond milk to a boil in a medium sized saucepan, and stir in the quinoa and star anise.  Reduce the temperature and simmer on low heat until the quinoa absorbs all of the liquid (10-15 min). Add the chopped almonds and maple syrup.

After carefully carving out small “lids” for apples, remove the cores and about 2 Tbsp of apple flesh. Scoop the quinoa mixture into the hollowed apples, and place the lids on top.  Bake on a greased casserole dish for approx 45 min or until a knife can easily be inserted into the apples (please check them every so often to avoid overcooking and creating apple-quinoa-maple mush. This would still probably taste pretty good, but might engender derision of your cooking skills among your friends).

Serve with one’s preferred vegan ice cream (I used vanilla Coconut Bliss), drizzle a little extra maple syrup, and garnish at will with cinnamon, whole almonds and star anise.


Suggested musical accompaniment: anything by The Velvet Underground.

apple heads V


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