Two Fall recipes from Debra Daniels-Zeller

By Debra Daniels-Zeller, author of The Northwest Vegetarian Cookbook — Join us for a special vegetarian harvest celebration at the Learning Center when Debra is the guest presenter for our September 24-25 Sourdough Speaker Series event!
This tray of fall fruit from Grouse Mountain Farm at the University District farmers market is a rainbow of culinary possibilities that can fill fall kitchens with sweet scents of the season. Decades ago friend Margie made this cake.  It’s so simple a child could make it.
Margie’s Raw Apple Cake
(Makes one 8-inch cake)
2 cups raw diced apples (use your favorite sweet-tart local apples)
1 egg
1/4 cup oil
1 teaspoon cinnamon
1 teaspoon soda
1 cup sugar
1/4 teaspoon salt (optional)
1 cup flour (use Nash’s whole wheat pastry flour)
1 cup chopped walnuts or hazelnuts
1. Preheat oven to 350 F. degrees.
2. In a medium mixing bowl, blend egg with raw apples. Then add oil, cinnamon, soda, sugar and salt. Mix well. Stir in flour and nuts, leaving some out to decorate the top of the cake. Place mixture in baking pan. And bake for 35 to 45 minutes. Test with toothpick. Cool on cooling rack before slicing.
Here’s another easy recipe perfect for the end of summer!
Coleslaw with Apples and Carrots
(Make 6 servings)
Cabbage and carrot lovers in the Northwest can rejoice because these are available most of the year. For this recipe, I use traditionally made apple cider vinegar from Rockridge Orchards in Enumclaw, Washington. For ginger flavor variation, add ginger juice (squeezed from 1 tablespoon of grated ginger.)
1/2 cup aioli or mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon ketchup
1/2 tablespoon chopped bottled hot peppers (optional)
Pinch of salt
2 medium Granny Smith apples, peeled and shredded
2 tablespoons fresh lemon juice
1 medium carrot, grated
4 to 4 1/2 cups thinly shredded green cabbage
1/4 cup chopped dried fruit such as apricots, figs, or sour cherries
1. Whisk together the aioli or mayonnaise, vinegar, ketchup, hot peppers if desired, and salt in a small bowl. Toss the shredded apples with the lemon juice.
2. Combine the apples, carrots, cabbage, and dried fruit in a large bowl. Toss and mix well, and blend in the dressing.
To find more of Debra’s recipes, visit her blog Food Connections at

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