THE VEGETARIAN EPICURE
Book Two
by ANNA THOMAS

This second book in the series is more international in scope but it's still comfort food. Favorites include:

• Garbanzo Bean Salad
• Baked Apples

Garbanzo Bean Salad

• 1 cup olive oil
• 1/2 cup red wine vinegar
• 4 cloves garlic, minced
• 1 tsp. sugar
• salt to taste
• fresh-ground black pepper to taste
• 3 Tbs. liquid from cooking beans
• 6 cups cooked and drained garbanzo beans
• 1-1/2 small red onions, peeled, quartered, and thinly sliced

Serves 8 to 10, warm or cold.

• 6 to 8 large baking apples
• 2/3 cup flour
• 2/3 cup brown sugar
• 1/2 cup butter
• grated rind of 1 lemon
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 cup chopped raisins
• 1/4 cup brandy
• 1/4 cup curacao
• 1/4 cup water
• heavy cream, well chilled

"Mix together the flour and brown sugar and cut in the butter with a pasty blender or work it in with your fingers. Add the lemon rind, cinnamon, nutmeg, and raisins.and mix thoroughly. Stuff the apples with this mixture.

Arrange the apples in a medium-sized, shallow casserole. Combine the brandy, curacao, and water, and pour the liquid over the apples. Bake the apples in a pre-heated oven at 400 degrees for 40 to 45 minutes, basting them with the liquid every 6 to 7 minutes.

The filling will puff up and form hard little caps on top where the sugar caramelizes. When you take the apples out of the oven, let them cool for about 15 minutes, then cut the stiff, dark-brown sugar crusts off of the filling, leaving just the soft tender part. Spoon any remaining liquid over the warm apples. Serve them either warm or cool, with heavy cream."

Serves 6 to 8, since each apple is one serving.

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