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Peel, core, and spiral-slice apples in seconds — pie prep
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Unrefined whole cane sugar — Indian sweets, chai, payasam
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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Peel, core, and spiral-slice apples in seconds — pie prep
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Unrefined whole cane sugar — Indian sweets, chai, payasam
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
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note: for the 2 vegan eggs, you can use 2 tablespoons chia seeds or milled flax mixed with 6 tablespoons warm water. let it sit for about 3 minutes to gel. preheat your oven to 325 degrees f. in a bowl, whisk together the oil and sugar until combined. add in the vegan eggs, yogurt/applesauce, and vanilla and whisk until well combined. add the flour, baking powder, and spices and whisk until combined. fold in the apples and cranberries until evenly mixed. pour into a greased 8x8 cake pan; bake at 325 degrees f for 60-70 minutes until a toothpick inserted comes out cleanly. serve warm or at room temperature!