Beef(less) Mushroom Stroganoff

Sorry I've been slow to update the site, but I've got an exciting excuse! I used some of my tax return money to enroll in the Forks Over Knives cooking course, and it's been keeping me busy during my tiny bits of "computer time" each day. Next year I'm really hoping to enroll in the Plant-Based Professional course, and become a bona fide vegan chef. Maybe start earning money with my cooking? Yes, please! I'll keep you guys updated on my progress.

In the meantime, I'll post as often as I can. The FOK course ends in May, so I should be posting with more regularity by summer. Hang in there!

I was craving something classic, hearty, and old-school, so I pulled down the only non-vegan cookbook I own, which is called Jeanne Jones' Homestyle Cooking Made Healthy: 200 Classic American Favorites Low in Fat With All the Original Flavor. I freakin' love this cookbook. It's got all the classic American staples in it, and they're all sort of semi low fat, not that anyone cares about fat anymore, but if you could see the adorable photo of the author, a tiny little ol' lady named Jeanne, you'd fall in love like I did.

So, I cracked it open to a classic Beef Stroganoff recipe, and I veganized that bee. So, here's my version of Beef(less) Mushroom Stroganoff, adapted from the Jeanne Jones cookbook referenced above.

12 or 16 ounce bag of any wide, flat noodles
3 tablespoons oil or vegan butter
1 little carton of mushrooms, cut into quarters
2 cloves garlic, minced
1 onion, diced
2 bags of Gardein Beefless Tips*
2 1/2 tablespoons unbleached all purpose flour
2 1/2 cups vegetable or no-beef broth
3 tablespoons marsala wine ($3.99 for a huge bottle at Trader Joe's!)
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon dried basil
3/4 cup vegan sour cream
Salt and pepper, to taste
Fresh parsley, finely chopped (to garnish)
*If you can't swing the cost of Gardein, sub two extra cartons of mushrooms.

• Pre-cook your noodles in a large pot according to package directions, drain them, shock them by running cold water over them until they're totally cool, then put them back in the big pot and set them aside.
• In a large, nonstick skillet, heat two tablespoons of the oil or butter over medium-high heat. Add garlic and onions and saute until just beginning to turn translucent, about 5 minutes. Add your mushrooms. Cook them only a few minutes more, stirring frequently, until they are just beginning to soften. Remove from skillet and set aside.
• Heat the remaining tablespoon of oil or butter in the same hot skillet. Brown the outsides of your Gardein Beefless Tips, if using. When you're finished, dump the Gardein into the same bowl you have your onions, garlic and mushrooms in. 
• In your same hot skillet, brown with goo from cooking (which is exactly what you want), place your flour. Slowly stir in the broth, whisking constantly, until the flour isn't clumped. Heat should be medium. Whisk in the wine, tomato paste, paprika, dried basil, and a few shakes of salt and pepper. Reduce heat to simmer and stir occasionally, until mixture thickens slightly. 
• Turn off the heat and add the sour cream.
• Pour the sauce into the large pot containing your pre-cooked noodles. Add the beefless tips (if using), mushrooms and garlic. Gently stir and mix everything together until all the noodles are coated with the sauce and the mushrooms and beefless tips are spread throughout.
• When you serve the dish, top it with some fresh, finely chopped parsley. It's easy to grow, so you shouldn't have to buy it, but if you do have to buy it, it's cheap. And it's a showstopper that really elevates the look of the dish and freshens it up on your palate.
• This makes about four really big servings, or eight small to reasonable-sized servings. We Texans like huge servings, so it's always hard for me to make a calculation on these things.
• Enjoy!

Chocolate Banana Peanut Butter Shake

It's already getting steamy in the great state of Texas. I started pumping the AC somewhere around mid-February, which means it's finally time for some cold drinks up in here! Enter this bad boy, the one containing the holy trinity of sweet flavors - chocolate, peanut butter, and bananas. Woot woot! Try it. You'll never be the same, friend.

2 ripe bananas
4 dates, pitted*
1 cup non-dairy milk
4 tablespoons smooth peanut butter
2 tablespoon cocoa powder
10 ice cubes, or more to taste

*Sometimes you can find dates at a decent price (Trader Joe's has them pretty cheap) and sometimes you can't. If your budget doesn't allow for dates, replace them with a liquid sweetener, like agave or maple syrup, about a teaspoon of sweetener for each date. Or just leave the sweet stuff out altogether! If your banana is ripe and your peanut butter has sweetener in it, you may not need extra sweetener at all. But if you can swing the dates, I highly recommend them. They add a lovely touch of natural sweetness to this drink. Some rum would be nice too...

• Place bananas, dates (or liquid sweetener), milk, peanut butter, and cocoa powder into the blender and blend until nice and smooth. 
• Add ice cubes, a few at a time, until cubes are crushed and drink is chilled.
• Makes one large glass (think Mason jar) or two smaller glasses.
• Enjoy!

Dreena's Best Banana Muffins

Almost four full years ago, I posted what I still consider to be the best vegan chocolate chip cookie recipe any of us will ever try. That recipe was the invention of Dreena Burton, and it's so wonderfully simple and chewy/crispy and perfect, I continue to make it at least once a month. My whole family loves it!

Dreena's gone and done it again in her new cookbook, Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes. A couple of weeks ago, she posted a photo of the banana bread muffins from this new cookbook on her Instagram account, and it looked so good, I asked where I could find the recipe. She graciously responded that it's in her new cookbook and even gave me the page number. Lucky for me, I'd just bought the cookbook a few days prior to this encounter, and since all of the ingredients are things I already had on hand, I was ready to give this recipe a try. And I'm so glad I did! The muffins are chewy and lightly sweet, with the littlest hint of guilty-pleasure to them. Only you don't have to feel guilty! Seriously, they're just great. Give these a try, and when you're done go buy everything Dreena's ever published. Her recipes never fail.

P.S. Dreena did not put me up to this. I bought this cookbook with my own money and I'm raving about Dreena Burton of my own free will. You will too after eating these muffins!

P.P.S. In the cookbook, this recipe makes either a loaf of banana bread or twelve muffins. I'm only providing the info for the muffins, and I'm partially paraphrasing her recipe in my own words. So, the baking instructions you find below aren't exactly what's in the cookbook. Just lettin' ya know!

1 cup whole wheat pastry flour
3/4 cup oat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon sea salt
1 cup pureed overripe banana
1/2 cup plain nondairy milk
1/3 cup pure maple syrup
1 teaspoon pure vanilla extract
3-4 tablespoons nondairy chocolate chips (optional)

• Preheat oven to 350 degrees.
• Grease a 12-cup muffin pan, or line with paper baking cups.
• In a large bowl, mix the flours, baking powder, baking soda, cinnamon, nutmeg and sea salt. In a separate bowl, combine the pureed banana, milk, maple syrup, and vanilla extract. Add the wet mixture to the dry, then add the chocolate chips, and stir through until just well combined. Do not overmix.
• Pour mixture into muffin cups (I used a large cookie scoop to measure out the batter). 
• Bake for 17 to 20 minutes, or until a toothpick inserted into a center muffin comes out clean.
• Let cool before eating.
• Enjoy!

Before I go, let me tell you about the exciting new thing I'm doing! I've been thinking about the kind of career I want to start to build for myself at this stage of my life. When I was graduating from college with a Communications/Theatre BA, I couldn't possibly have known that in ten years I would be vegan and have an earnest interest in becoming a vegan chef, teacher, coach, and professional baker. So, at the ripe li'l age of 43 (my birthday was last Thursday!) I am taking my first steps in pursuing my dream. Step One, for me, is enrolling in a vegan cooking school to learn all the chef basics, tricks and tips. I just signed up this very morning, and I am so excited! I will keep you all posted on my progress as I proceed through the program.

Asian-Inspired Apples & Tofu

This recipe is adapted from one I found in Isa Chandra Moskowitz's cookbook, Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes. It was one of those situations where I had a bunch of apples, a bunch of tofu and some noodles on hand, so I flipped through the indexes of all my cookbooks to see if there was a recipe that might miraculously meld these random ingredients. And, sure enough, there was! Aren't cookbooks just so magical? I took a few liberties with the original recipe since I didn't have all of Isa's ingredients on hand, so this is my version of the recipe. I hope you will enjoy it. We sure did!

1/4 cup water
5 tablespoons white miso
1/4 cup mirin
1 tablespoon ground ginger
3 cloves garlic, minced
2 tablespoons liquid aminos
1 pound extra-firm tofu, drained and sliced into equal triangles
1 pound sweet red or pink apples; peeled, cored and sliced thin
1 10-ounce pack of Chinese rice noodles, cooked according to package
Handful of arugula, cut in chiffonade fashion
Toasted sesame seeds (for garnish)
Sriracha (for garnish)

• Preheat oven to 375 degrees.
• Stir water, miso, mirin, ginger, garlic and liquid aminos together in a small bowl until well-mixed.
• Place your tofu triangles side by side, but not touching, in a 9 x 13" baking pan. 
• Pour the marinade of the top of the tofu. If you like, you can flip the tofu and jiggle the pan to make sure every side is coated, but you don't have to.
• Layer the apple slices over the top of the tofu.
• Cover with tin foil and back for 30-45 minutes.
• Garnish with arugala, sriracha and sesame seeds.
• Enjoy!

Review of Chick-Fil-A's 'Superfood Side'

Before I get started, let me say thanks to those of you who kindly went over and followed The Thinking Spoon at my behest. I really appreciate that! But, after loading a couple of old Bankrupt Vegan posts to the new site, and realizing that I had like 200 more to go, I decided, "Naw. This is crazy." So, I'm going to stick to the Bankrupt Vegan blog. Yay for your bookmarked recipes! You won't have to change them. You'll only have to wait a few days while I fix up all the old recipes with my new watermark and re-post them. I'll try to get at least five per day re-posted, so it shouldn't be too long before all of your favorites are back up. And don't worry if you followed The Thinking Spoon on Facebook, Instagram, and Twitter. I kept all of those accounts and just changed the name back to Bankrupt Vegan. So, there's nothing you need to do except keep on reading along and cooking with me. And again, sincerely, I apologize for this craziness and confusion. Having my photos stolen really did a number on me. So, I'm going to take great care to keep that from happening again.

Now, here's the review...

I was out running errands today and I was starving! The only thing nearby was a Chick-Fil-A, so I thought I could at least get an iced tea and some french fries to keep me from passing out. But, as I was standing in line I noticed a sign for a new "superfood side" featuring kale, broccolini, nuts, and dried cherries. And listed on the menu overhead was a "fruit cup." So, Yay! Food for me!

Image courtesy of Chick-Fil-A.com

PROS

• Thank you, Chick-Fil-A, for offering something green on the menu that doesn't contain meat or dairy! McDonald's has, literally, not one single meat-free salad on the menu. Their fruit tray comes with yogurt in it, and their oatmeal has so much sugar in it, I might as well eat a candy bar. So, it's nice to know that when I really need it, I can turn to you, Chick-Fil-A, for some friggin' kale. (Of, course, I can get an entire bunch of organic kale for 99 cents, so... it's there, but only when I really need it.)
• The taste is nice! I enjoyed it. The slightly sweet dressing puts the whole salad on the sweet side, so it can co-mingle nicely with fruit. In fact, the serving was so small (see 'cons' list) that I dumped my fruit cup into it to bulk it up. And it was great!

CONS

• I was disappointed with how teeny it was. For almost $3, I found this four-bites-at-best serving a little underwhelming. 
• There were also a lot of thick broccolini stems in it. Again, for almost $3.00, I don't want to find a bunch of stems in my salad. I just want the really delicious, tender stuff. 
• The nuts are glazed with some kind of sugary goo. Unnecessary added sugar. Ugh... Nuts taste great all by themselves! According to the Chick-Fil-A nutrition information, this tiny serving contains 11 grams of sugar. How is that even possible??

In conclusion, I can honestly say that I enjoyed it, and would eat it again. It's not something I'm going to make a special trip for, but if I'm out running errands and I get hungry, I know there's something readily available for me that's not total garbage.

Please note that I was not offered a free sample of this item in return for a review. I was genuinely hungry, bought this with my own money, and thought I would tell everyone about it since it's vegan and all. If you've tried it too, let me know what you think in the comments!

Triple Protein Power Wrap

Feeling peckish, friend? Try this triple protein wrap and you will perk right up! It couldn't be easier. Just get the following stuff together and wrap it up into a little burrito of awesomeness.

Large tortilla, warmed on the stovetop
Your favorite hummus
Several medium tomato slices
A handful of lettuce
A handful of sunflower seeds
A handful of your favorite nuts (I used pecans)
Your favorite salt, pepper, herbs and spices*

*I used the Everyday Seasoning from Trader Joe's. It's so yummy! (And cheap.) If you don't have a Trader Joe's in your neighborhood, you can put together something similar on your own. The Everyday Seasoning contains sea salt, mustard seeds, black peppercorns, coriander, onion, garlic, paprika and chili pepper.

Sweep the hummus on your tortilla, then top the whole thing like a pizza. It should look something like this. 

Then carefully, and as tightly as you can, roll it up into a lovely wrap. Cut in half and enjoy! Taste great with a kombucha or an iced tea!

Vegan Nacho Cheese Sauce

Oh my Lord, people. My life just got seriously better because I tasted this cheese sauce. It is AMAZING! And, guess what, it's two main ingredients are carrots and potatoes. Seriously!

How do carrots and potatoes come together to chemically formulate what is easily the best-tasting vegan cheese sauce I've ever stuffed into my face? Is it magic? Some kind of medieval sorcery? I don't know, but I am so grateful!

2 cups peeled, cubed, boiled, drained potatoes (about 2-2 1/2 medium potatoes)

1 cup peeled, chopped, boiled, drained carrots (about 3 medium carrots)

1/2 cup nutritional yeast flakes

1/3 cup canola or extra virgin olive oil*

1/3 cup water or vegetable broth

1 tablespoon lemon juice

1 teaspoon salt, or more to taste

1/2 teaspoon turmeric, or more to taste

1/2 teaspoon chili powder, or more to taste

Unsweetened non-dairy milk of choice, to taste

• Place all ingredients into a high-powered blender** and blend. It's just that simple! Put your drained carrots and potatoes into the blender right after you drain them, while they're still piping hot, so your cheese will be piping hot too.
• As you're blending, drizzle in some milk to help thin it out a bit, if you want to. 
• Can be stored in the fridge, in an airtight container (I'm not sure how long because we always eat it up pretty quickly), for a few days, perhaps? 
• *I'm working on figuring out a way to reduce the oil in this recipe. It's way too much, I know. I'll keep fiddling with it and get back to you.
• **If you don't have a high-powered blender (I sure don't), you might want to liquify in a food processor first, then transfer to a blender and drizzle in the milk while blending, to keep your little $20 blender from overheating.
• Enjoy!

Banana-Pecan Muffins

I hope everyone had a fabulous Halloween! We tried the "Switch Witch" thing for the first time this year. My daughter was able to go out and trick-or-treat like everyone else, but at the end of the night she left her candy out for Switch Witch, who swooped in while she was sleeping, took her garbage candy ("to feed to her naughty cat") and left, in it's place, good quality candy that I don't have to worry about her eating. No dyes, no preservatives, etc. It worked like a charm and my kiddo didn't have to feel left out of the Halloween festivities! The junk candy went to work with my husband who left it out in the breakroom for his co-workers. 

The morning after Halloween I made these fantastic muffins because I wanted to use the tons of pecans falling from the tree in my front yard right now! I seriously have three buckets full of pecans and at least three or four dozen more pecans fall from the tree every day. I love pecans, so I'm in heaven! I can't wait to make pies. If you don't have pecans, or they are too expensive, any nut will do. Or you can replace the nuts in the streusel topping with oatmeal, which is super cheap. Feel free to be creative!

Also, my daughter (who is a really picky eater) absolutely LOVED these! She ate two for breakfast, then came home after school and ate four more. If you have kids, you might want to make a double batch.

1 1/2 cups non-dairy milk (I used unsweetened almond)

2 teaspoons apple cider vinegar

2 2/3 cups flour (I used white whole-wheat)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2 teaspoons cinnamon

1/3 cup vegan butter, softened

3/4 cup granulated sugar (organic preferred)

1/4 cup vegan yogurt (I used unsweetened coconut yogurt)

1 teaspoon vanilla extract

2 large overripe bananas, mashed

1 cup pecan pieces

1/2 cup brown sugar (organic preferred)

• Preheat oven to 325 degrees. Grease a 12-muffin tin or place paper liners in it.
• In a small bowl, whisk the milk and vinegar together and set aside to allow it to curdle.
• Beat butter and sugar together until light and fluffy, about two minutes or so. 
• Add yogurt, milk and vinegar mixture, and vanilla. Mix well. 
• Add bananas and mix again.
• On top of your soft mix, dump the dry ingredients. Flour, baking powder, baking soda, salt and cinnamon. Then stir with a spoon or beat gently until well-incorporated, but take care not to overmix or your muffins will be tough.
• Spoon the batter into your muffin tin, filling each cup almost to the top. I did two scoops into each cup with a large cookie scoop, and that worked perfectly. 
• In a separate bowl, mix your nuts or oats with the brown sugar and spoon it onto the tops of your muffins. 
• Bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Enjoy!

Fresh No-Cook Spaghetti Sauce

In the mood for something fresh, light, easy and breezy? You have to try this amazing, no-cook spaghetti sauce! A few days ago, a friend of a friend on Facebook posted a video from Food & Wine magazine that I saved immediately because I just knew I had to try it. You just use a box grater to grate tomatoes into a bowl, add a few other ingredients, mix it with cooked pasta and you're good to go. I thought it must be too good to be true, but I tried it for dinner tonight and I'll be danged if it isn't delicious! Here's the video:

And here's my take on it:

16 ounces spaghetti noodles, cooked

6 to 8 large, ripe beefsteak tomatoes, cut in half

3 tablespoons olive oil (optional)

1/2 to 1 teaspoon salt, to taste

1/2 to 1 teaspoon garlic powder, to taste

1 teaspoon dried oregano

Handful fresh basil leaves, chopped

• Grate the tomatoes into a large bowl with a box grater.
• Add remaining ingredients, to taste, and stir. 
• Toss with your spaghetti and serve.
• Seriously, it's that freakin' easy.
• Enjoy!

Portobello Sloppy Joe's

Hey friends! It's been a long time since I posted on this blog, but that's all about to change. If you followed my summer adventures on the blog, The Thinking Spoon, you will know that I had surgery to remove a rare and fast-growing 4.5x5cm tumor from my left breast. The surgery wasn't too bad at all, but I suffered severe bronchitis and a disgusting staph infection on my leg afterward. So, it's not been the greatest summer. I'm still weak and I've put on a lot of weight from all my time spent convalescing, but I'm finally starting to perk up. And I'm ready to reclaim my health! The recipes that I will feature from here on out will focus on maximizing nutritional benefits. I need to lose weight, get strong, and make darn sure I don't wind up with another cancer scare. I hope you'll come along with me and offer your support and suggestions along the way. I love hearing from you guys! So, let's get started with a new recipe in a new year from a new gonna-get-healthy Jen. 

In the South we like our Sloppy Joe's kind of sweet, with a maple-y BBQ flavor. If you prefer them more on the savory side, leave out the sugar and ketchup, and just add an extra tablespoon or so of tomato paste, along with some savory spices of your choosing. You can't mess this one up. Just taste as you go and you'll end up with something fun, yummy, and really, really messy on your plate, which is why they have the word "sloppy" right there in the title.
I topped mine with homemade pico de gallo, but I think pickled jalapenos or just straight-up lettuce and tomato would be nice too. My husband likes to spritz his with classic hot sauce and my daughter likes to eat hers on tortilla chips. You seriously can't go wrong. I hope you enjoy these!
<1 pound portobello mushroom caps, coarsely chopped 1 tablespoon extra virgin olive oil 1 large sweet onion, small dice 1 large red bell pepper, small dice 3/4 cup + 2 tablespoons cheap beer, divided

1/3 cup walnuts, finely chopped (optional, depending on your budget)

4 tablespoons tomato paste

1/4 cup ketchup

1 teaspoon sugar

A few drops of liquid smoke

Salt and pepper, to taste

6 hamburger buns

Toppings of your choice (homemade pico de gallo is pictured)

• Whirl the mushrooms in batches in a food processor until very finely chopped, scraping the sides as needed to incorporate larger chunks. Don't pulse them so long that they liquify.
• Drizzle oil into a hot cast iron skillet. Add the onions and cook until soft. Add 1 tablespoon of the beer and continue to cook for a few minutes more.
• Add walnuts and red bell pepper to the pan, along with an additional tablespoon of beer, and cook until the pepper pieces are tender.
• Add the mushrooms and cook until soft and well-incorporated.
• Add all remaining ingredients, except buns and toppings (d'uh). Simmer uncovered, stirring occasionally, until the mixture reaches a taste and consistency that you like. Feel free to fiddle with the flavors, add some other spices, or jazz it up any way you like it. 
• When you get it where you want it, turn off the heat and allow the mixture to rest a few minutes. It will thicken a bit as it rests.
• Spoon onto toasted buns and top with your favorite stuff. 
• Enjoy!

Alicia Simpson's Sweetgrass Snickerdoodles

Naughty li'l elves!

I have yet to try an Alicia Simpson recipe that doesn't taste amazing! This snickerdoodle cookie recipe is no exception. Crispy, cinnamon-y and full of seasonal oomph, I'm planning to give little stacks of these beauties as Christmas gifts. They go great with coffee or chai tea. And, as you can see in the photo, Santa's Scout Elves just love them! My daughter has two scout elves because Santa determined that she needed an extra set of eyes on her during the holidays - she's a chronic gift-jiggler. She named her elves Lula and Layla, which makes me curious about the names of my future grandchildren...

Alicia Simpson's Sweetgrass Snickerdoodles

from Quick and Easy Vegan Comfort Food (affiliate link)

1/2 cup nonhydrogenated margarine

1/2 cup shortening

1/2 cup unsweetened applesauce

1 cup granulated sugar

1/2 cup light brown sugar

2 3/4 cups unbleached all-purpose flour

1 1/2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

Garnish:

1/4 cup sugar

1 tablespoon ground cinnamon

• Preheat the oven to 350 degrees.
• Cream the margarine and shortening with the applesauce and sugars. In a separate bowl combine the flour, cream of tartar, baking soda, baking powder, and salt. 
• Combine the dry ingredients with the creamed mixture 1/2 cup at a time and mix with an electric mixer until all of the dry ingredients are incorporated.
• Chill the dough for about 10 minutes in the refrigerator. 
• Combine 1/4 cup granulated sugar with the cinnamon. 
• Scoop 1-inch balls of dough with a teaspoon. Roll each ball in the cinnamon sugar mixture, coating all sides. 
• Place on a baking sheet about 1 1/2 inches apart and bake for 12 minutes for chewy cookies and up to 15 minutes for a crisper cookie.
• Remove from baking sheet, cool, and enjoy.

Please Note: Alicia Simpson did not put me up to this. I purchased the cookbook on my own, years ago, and I love it! If you want to support a fantastic vegan cookbook author, buy something with her name on it. You won't be sorry! I've included all of her Amazon.com cookbook listings below. If you click and buy one (or all!) of these books through my links, I'll get a small percentage of the purchase price, which really helps me out. Thanks!

Autumn's Easiest Dried Apples

I know I'm a little late with this post. I actually made these dried apples and took this picture well over a month ago, but it's been busy around here. I vow, right now, to get back to posting more regularly! Now that I am jobless I seriously have no excuse. But I'm one of those moderately crazy OCD people who think they can accomplish nothing creative until their house is clean. So, I end up cleaning constantly, and never writing or exercising or anything else useful until my house is clean, which it never is, so you get my drift... My new year's resolution is going to be to let the house be messy and get my creative stuff done first! As I type, there are muddy dog prints on the carpet in the back room and a pile of dishes in the kitchen sink. I can't let those things haunt me. Let's get to the apples!

For this recipe you will need a dehydrator, and it does not have to be a fancy one. The dehydrator I used cost $20 (I got it at Aldi last summer) and it works great! And you don't have to have an apple peeler/corer combo, but it saves you an hour or more of peeling and chopping and helps to make sure all of your apples are the same thickness. I'm talking about one of these things...

(Affiliate link- Click the photo to be taken to the product.)

I recommend a stout, cast-iron body corer with a clamp (like in the picture) as opposed to a suction cup. Again, these run about $20.

Use a nice sweet, or tart, apple. I like to use Pink Lady apples. A Red Delicious, for example, might not make for a very flavorful chip. But a Jazz or Granny Smith would make a yummy chip for sure!

So basically, you just twirl your apple through this contraption and it takes the skin off (drying the skin makes it too chewy - trust me and take it off), cores the apple and spiral slices it all at the same time. What you have left is just the good "apple meat." Take a knife and slice it just once from top to bottom, which will leave you with a lovely stack of evenly sliced apple chips. Lay each chip in a single layer in your dehydrator. The sides can be touching, but it is very important that the apples not overlap one another.

If you're wondering about browning, don't worry. The first time I tried this, I was very concerned about whether or not I needed to dip my apples into a lemon juice solution (or something similar), but I read online that it wasn't necessary and I went for it. The apples you see in the photo have not been treated, or flavored, with anything. I just popped the raw apple slices right into the dehydrator and that was it.

Once your apples are set, turn on your dehydrator (mine does not have any particular settings, just a plug that turns it on and off) and let those babies crisp up over a twenty-four hour period, give or take a few hours depending on your machine. Rotate the layers every couple of hours or so. Make sure the apples are totally dry. If you take them out too soon and don't eat them right away they will spoil quickly.

Once they're done, allow them to cool at room temperature before storing them in an airtight container. Then enjoy! They are delicious and nutritious - and a perfect compliment to movie night.