It’s apple season, guys. Picking apples has been a fall tradition for me and my family since I can remember, and it is always accompanied by standard apple dishes: apple crisp, apple pie, and, of course, apple sauce. The nice thing about applesauce is that if you make too much, you can easily freeze it to save it for later. It’s a great way to use up the extra apples you have when you inevitably pick 100 times more than anyone could ever need.



(makes as much as you want!)


  • Apples (as many as you want)
  • Cinnamon
  • Water
  • Sugar (optional)
  • Lemon juice (optional)


1) Peel and core apples, and cut them into small chunks – this is most easily done with an apple corer, but you can also just use a knife. Peeling is optional, but I’ve made applesauce without peeling before and prefer it with less/no peel.

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2) Put the apples into a large pot, and add enough water to nearly cover them. Cover and simmer for 15 minutes on medium high heat.


3) Add cinnamon to taste (I used approximately 3 teaspoons), as well as sugar or lemon juice, if desired. I did not use these ingredients, but you may want sugar if you have particularly tart apples, or lemon juice if you have particularly sweet apples.


4) Mash the apples down using a potato masher or other large utensil, then cover and simmer for another 15 minutes.


5) Mash the apples down again if the sauce is too chunky for your preference, remove from heat, and eat!


Tastes great by itself, on oatmeal, in cereal, with granola, or…you know, however else you normally eat applesauce.  This isn’t exactly a novel dish, but it is super easy to make!

Simple Bread Recipe


You guys, I’m so proud of myself—I made my first ever loaf of bread!  Well, loaves.  I used this very easy-to-follow and simple recipe, and the best part is, it only requires five ingredients!  The whole process takes awhile, but most of it involves letting the dough rise so you don’t have to be actively cooking the whole time. Tastes great with (vegan) butter and jam.


(makes 2 small loaves)


  • 1 1/2 tsp (1/4 oz) active dry yeast
  • 2 1/4 cups warm water
  • 3 Tbsp sugar
  • 1 Tbsp salt
  • 2 Tbsp canola oil
  • 6 1/2 cups flour



1) Dissolve the yeast into the warm water. I whisked it around until there were no more chunks.


2) Add the sugar, salt, canola oil, and 3 cups of the flour, combine until smooth. I used a wooden spoon at first, then my hands.


3) Gradually stir in remaining flour and knead into a dough. You can add all of the flour at once, but it just makes more of a mess (as I learned the hard way).

4) Dump the dough onto a floured surface (just a cutting board or counter top with some flour sprinkled on top so it doesn’t stick) and keep kneading until it develops a consistent, elastic texture.


5) Put the dough into a greased bowl, and flip it once so the top gets some oil on it too. Cover the bowl with a towel and let it sit in a warm, dry place (e.g., on top of the stove) for at least an hour and a half until it doubles in size.  I went out to dinner and let mine sit for about four hours.

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6) Punch the dough down a bit, then flip it onto a floured surface and divide it in two.


7) Shape the two halves into loaf shapes, and put them each in separate, greased bread pans. Cover and allow to sit for another 45 minutes (or until doubled in size again).

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8) Bake at 375 for 35 minutes (or until the top turns golden brown and makes a hollow sound when you tap it).

9) Remove the loaves from the bread pans to cool. I recommend you serve it warm, because there is nothing quite like a warm slice of fresh-baked bread. Not to mention that, by this point, your kitchen will smell heavenly.



Also goes great with a tofu scramble!