Part 125 (1/2)

3-4 tablespoons canola oil

PREHEAT THE oven to 375F.

Prepare the filling: Chop the plums by cutting around the seed (this gets a bit messy). Cut them into slices that are between and inch thick. Place in an 8-inch square baking pan. Add the rest of the filling ingredients and stir to dissolve the starch. Set aside.

Prepare the topping: Toss all the topping ingredients except the canola oil into a mixing bowl and mix together with a fork. Drizzle in the oil by the tablespoon while tossing with fork until the topping becomes crumbly and doesn't look too dry. If you've got it by 3 tablespoons of oil, more power to you; but you may need to add another few teaspoons up to a tablespoon, to get the right consistency. Sprinkle relatively evenly over the plum mixture.

Place in the oven and bake for 45 minutes; the filling should be bubbly.

Remove from the oven and let cool for about 10 minutes. Scoop into bowls. Top with vegan vanilla ice cream.

INDIVIDUAL HEART-SHAPED APPLE GALETTES.

MAKES 6 INDIVIDUAL GALETTES.

TIME : 1 HOUR 30 MINUTES.

A galette is a thin, freeform pie. Although here we have forced them into the shape of hearts, so they are no longer free. A thin layer of sweet, tangy apricot preserves is spread onto each crust before baking. A little sugar and cinnamon are sprinkled on top of the apple, making a lovely, simple fruit dessert with a crisp, melt-in-your mouth crust for you and those you love. Or just you, six times.

Crust: 2 cups all-purpose flour, or cup whole wheat pastry flour and cup whole wheat flour

1 tablespoon granulated sugar

1 teaspoon salt

cup nonhydrogenated vegan shortening

1 teaspoon apple cider vinegar

- cup very cold water

Apple filling: 2 Granny Smith apples, peeled, cored and sliced very thinly ( inch or less)

2 tablespoons light brown sugar

teaspoon ground cinnamon

6 teaspoons apricot preserves

Canola oil spray

Prepare the dough: IN A large mixing bowl, combine the flour, granulated sugar, and salt. Add the shortening in three batches by the teaspoon, but you don't need to be precise about this; you just want to add it in small chunks. Cut the shortening into the flour with each addition, until the dough is crumbly and pebbly.

In a measuring cup, combine the vinegar with cup of cold water. Add the diluted vinegar to the flour mixture in three batches, gently mixing it into the dough with a fork, until the dough holds together when pinched. If need be, add up to cup more water.

Gather the dough into a ball and knead gently a few times until it holds together. Form again into a ball and flatten just a bit into a disk. Refrigerate for about 30 minutes. If you refrigerate it longer, that is fine; but in that case you may need to leave it out for 15 minutes or so until you can easily roll it.