Yay! So glad that apple cake was a hit. It's one of my favorite apple season dishes. And it uses up 4-5 apples, instead of those "apple cakes" that use 1/2 c of applesauce or whatever. Nonsense! When you've got an apple tree crankin' 'em out, you need serious useage.

Fresh Apple Cake:

4 1/2 medium apples: peeled, cored, sliced 1/4-inch thick (or thinner)
1 1/2 c plu 2 Tbsp sugar
2 tsp cinnamon
EnerG egg replacer equal to 3 eggs
3/4 c. veg oil (you can sub some applesauce, but this time I didn't)
1/4 c + 2 Tbsp orange juice
2 1/4 c flour
2 1/4 tsp baking powder
2 tsp vanilla

glaze:
1/2 c apricot jam
1 1/2 Tbsp water
2 Tbsp sliced almonds

To Prepare:
Preheat oven to 350F. Butter & flour a bundt pan or a tube pan. Place the apple slices in a medium-sized bowl with the cinnamon & 2 Tbsp sugar. Toss well to coat & then set it aside.

Mix up your EnerG "eggs" - I use a whisk to whip them up a bit so they are light and airy. Pour it into a big bowl, and add the remaining sugar. Whisk together. Beat or whisk in all the remaining ingredients.

Pour 1/3 of the batter into the prepared cake pan. (The batter is really thick... so "pour" is not quite the right word.) Give the apples a quick toss, then layer half of the apples over the batter in the pan. Layer on half of the remaining batter. Use a spatula or even your hands to cover the apples. Then, layer on the remaining apples, and cover again with the remaining batter. Like I said, the batter is really thick, just keep at it!

Bake 60-70 minutes, until the top is a deep golden color, and and inserted knife comes out mostly clean. Cool on a wire rack for 10 minutes, and then carefully invert onto a serving dish to finish cooling.

The make the glaze, heat the jam and water together over high heat until liquidy and simmering. Pour it through a strainer and press the chunks through. With a pastry brush, cover the apple cake, and then sprinkle some sliced almonds on top.

YUM!
(veganized from "Quick Vegetarian Pleasures")

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Also, some folks asked after the salad dressing. It was originally inspired by the "Liquid Gold Dressing" in "Becoming Vegan," but we've totally changed it to suit our preferences over the years:

1/2 c flax oil
1/2 c water
1/3 c lemon juice
2 Tbsp red wine vinegar
1/4 c Braggs or Tamari
1/4-1/2 c nutritional yeast
1 tsp dried dill
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1-2 cloves of garlic, crushed

Pour it all in a jar, and shake well. Keep in fridge. Eat it up within 2 weeks.

Sage and Sausage Stuffing (or Carmen's Grandma's Stuffing, as I call it)

One large white onion, chopped
4-5 celery stalks, chopped
One tube (or more) gimme lean sausage
2 tablespoons (more or less) dried sage
2 loaves low quality french bread (I use the safeway kind - it has no hard crust and is light and airy), chopped into cubes
1 cup melted margarine (I'm sure you could use less!)
4 cups broth, hot

Saute onion and celery.  Add sausage when onions are translucent.  While sausage is cooking, it's easy at this point to keep chopping it up with your spatula because that stuff is so darn sticky right from the tube.  Add sage when sausage is starting to brown and cook for a few more minutes.  Put the chopped bread in a huge bowl and add the sauteed stuff, melted margarine, and enough broth to make every thing moist and gooey (usually 4 cups for me).  Smash into a large baking pan (there's usually enough for a little pie plate as well) and bake at 350 until hot and top is crispy and brown (about 40 min).

Enjoy!

I just went through this thread and clicked and copied every recipe that people posted. I am so jealous of all that amazing food!

I wish I had been there to sample all of that beautiful food!