Meatless Monday Roundup: 4 Apple Recipes

An apple a day keeps the doctor away. We all know by now that the old adage may be a bit exaggerated — after all, we need a variety of fruits and veggies to get all the nutrients that will really keep away winter colds and coughs — but apples are not a bad idea, especially considering that they’re in season! Apples are one of the most popular fruits in America; it’s no wonder that we love using them in all sorts of apple recipes, both savory and sweet.

Our Meatless Monday roundup puts apples on the table in any dish you can imagine, from the simple to the elaborate, salads to sweets. These apple recipes offer so much diversity, you might want to extend Meatless Monday all week long to try them all!

A seasonal soup is a good way to get things going, and this Hungarian apple soup (pictured top) is a very unique one to try! Apple and potato form the base of this soup, which gets all of its body simply by pureeing the ingredients. Use a homemade veggie stock to ensure that you’re only getting the best flavors, and serve with a few dollops of sour cream on the side, so that people can help themselves.

quinoa salad

Image Myrtle Glen Farm

On the salad side of things, our wintery quinoa salad has everything you could possibly want to include in a seasonal dish such as this. Quinoa of course, but also apple, butternut squash, purple cabbage and herbs. The best of the season’s freshest, most colorful ingredients. Serve the bright dish on white plates to show off all of its hues!


Image: Kagor

Hanukkah isn’t quite upon us yet, but that doesn’t mean you can’t start experimenting with different latke recipes! Classic potato latkes are often served with applesauce, but we’ve found another idea to get the sweetness of apple into the pancake itself. These sweet potato apple latkes sub healthful sweet potatoes for plain old spuds. The kick of Sriracha is just what you need to bring out the punch and flavor of these sweet latkes.

apple quick bread

Of course, the real sweet comes at the end. Our apple cake is full of fall spices and topped with a layer of raw sugar to give the outer crust a bit of sparkle. It’s great for dessert (especially with a bit of whipped cream or crème fraiche!) but it’s just as tasty toasted the next morning with a bit of melted butter over the top.

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Top Image: Joy

Emily Monaco is a food and culture writer based in Paris. Her work has been featured in the Wall... More about Emily Monaco