I’ve become a huge fan of butterscotch lately; I’m not sure if it’s the flavor or the scent that appeals to me most. I love the synergy between the tart apples and the mellow sauce; it’s like making caramel apples in the pan.

　　

Ingredients

4 to 6 servings

　　1 tablespoon nonhydrogenated margarine

　　5 large Granny Smith apples, peeled and sliced

　　1/4 cup maple syrup or rice syrup

　　3 tablespoons cashew butter or natural peanut butter

　　2 to 3 teaspoons butterscotch extract

　　1/2 teaspoon pumpkin pie spice or ground cinnamon

　　Vanilla soy yogurt, optional

　　Toasted crushed walnuts, optional

　　

Step 1

Heat the margarine in a medium skillet. Add the apples. Sauté, stirring frequently, until they are tender but still hold their shape, 3 to 4 minutes, then remove from the heat.

　　

Step 2

Meanwhile, combine the maple syrup, cashew butter, butterscotch extract to taste, and pie spice in a small saucepan. Heat until warm, whisking often until smooth. Pour the sauce over the apples and stir gently.

　　

Step 3

Distribute the apples among individual serving bowls. Let cool for a few minutes. If desired, top each serving with a small dollop of yogurt and/or a few crushed walnuts.

　　

nutrition information

Step 4

Calories: 225

　　

Step 5

Total Fat: 9g

　　

Step 6

Protein: 2.5g

　　

Step 7

Carbohydrates: 34g

　　

Step 8

Fiber: 4g

　　

Step 9

Sodium: 35mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).