peach pie.

peachpie

Labor day weekend means end of summer – but also means sweet, juicy peaches are in season and a plenty at my farmers market. I figured the perfect way to say goodbye to summer would to be to bid farewell with a pie!

I used joy the baker’s recipe here, only making it vegan and omitting the blueberries. I think this was my first time making a double crust pie. I had high hopes to go all lattice-style on this one, but I chickened out. This turned out great, and with the left over crust I was able to make some hand pies! (post to come!!)

hope everyone had a great summer – i know its officially still around for a few more weeks, but now that the kiddos are back in school and some fall crops are popping up (there was gourds at my farmers market ) were going to have fall on the brain in no time!

Adapted from Joy the Baker’s Peach Blueberry Pie

For the Crust:

2 1/2 cup all-purpose flour

2 tablespoons sugar

3/4 teaspoon salt

1 cup (2 sticks) earth balance, cold, cut into cubes

5 tablespoons plus 2 teaspoons ice cold water

1 teaspoon apple cider vinegar

For the Filling:

about 3 pounds ripe peaches (I used about 6-7 peaches)

1/2 to 2/3 cups granulated sugar (depending on the sweetness of your peaches)

1 teaspoon ground cinnamon

scant 1/2 teaspoon ground nutmeg

1/8 teaspoon ground ginger

3 tablespoons all-purpose flour

1 tablespoon cornstarch

2 teaspoon fresh lemon juice

Almond milk for brushing

2 tablespoons sugar and 1/2 teaspoon ground cinnamon, for topping crust before baking

To make the crust, in a medium bowl, whisk together flour, sugar, and salt.  Add cold, cubed earth blanace and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Stir together the ice cold water and vinegar.   Create a well in the earth balance and flour mixture and pour in the water and vinegar mixture.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  That’s perfect.  Divide the dough in two and gently knead into two disks.  Wrap each disk in plastic wrap and refrigerate for 1 hour.

To make the filling, wash and slice peaches.  In a medium bowl, combine peach slices.  In a small bowl, whisk together sugar, spices, flour, and cornstarch.  Pour the sugar mixture over the fruit, and gently toss together with a wooden spoon.  Stir in the lemon juice.  Place bowl of fruit in the fridge to rest while you roll the crust out.

Preheat oven to 400 degrees F.  Place a rack in the center of the oven, and place a baking sheet on the lower rack, just below where you’re going to place the pie.  This will catch any pie drippings without making a mess of your oven.

Remove one of the pie dough disks from the fridge.  On a lightly floured surface, roll dough out into about a 13-inch round.  Roll the dough a few strokes, then use your fingers to move the emerging circle around the floured surface.  This ensures that the dough isn’t sticking to the work surface.  The circle won’t be perfect, that’s ok.  Try not to get any tears in the rolled out dough, but if you do, they can be patched together with extra dough.    When you roll the dough and you can see it start springing back, that means that the butter is warming and the crust shouldn’t be rolled out anymore.  Gently lift the 13-inch round from the floured surface and center in the 9-inch baking dish.  Place in the fridge while you roll out the top crust.

Roll out the top crust just as you did the bottom crust, moving the dough across the floured surface every once in a while, and creating a roughly 13-inch circle.  Remove the bottom crust and fruit filling from the fridge.  Gently pour the fruit filling into the pie dish.  Carefully remove the top crust from the work surface and drape over the fruit in the pie dish.  With a small knife, trim the crust, leaving about 3/4-inch overhang.  With your fingers press the top and bottom crusts together and fold under.  Use a fork or your fingers to crimp the edges of the dough.  Cut five small slits in the top of the crust so the juices and steam can vent.  Brush lightly with some almond milk and sprinkle with cinnamon sugar mixture.

Place pie in the oven and bake at 400 degrees F for 15 minutes.  Reduce the oven heat to 375 and bake for 45 to 55 more minutes.  Remove from the oven when crust is browned and golden, and the juices are bubbling.  Remove from the oven and allow to cool for 2 hours before serving.  Place covered in the fridge to store.  Pie lasts up to 3 or 4 days.

banana chocolate chip mini donuts

bnana

I had some really over ripe bananas so I made some baked donuts! Baked donuts are definitely not the same as fried ones, but I’m scared to do all that deep frying in my kitchen ,so these will have to do for now…

  • 1 cup Mashed Ripe Banana (Roughly 2 small bananas)
  • 1/2 cup Sugar
  • 1/2 cup soy or coconut yogurt
  • 1/4 cup earth balance, melted
  • Egg replacer for two eggs
  • 1 teaspoon Pure Vanilla Extract
  • 2 cups flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Salt
  • 1 cup Chocolate Chips (I used cocoa nibs)
1. Preheat the oven to 325F
2. Using your electric mixer with the whisk attachment, add the mashed banana, sugar and soy yogurt. Mix until incorporated.
3. Add melted earth balance, egg replacer and vanilla extra and mix.
4. Add flour, baking powder, baking soda and salt to the batter and mix until just incorporated. Do not over mix!
5. Using a spatula, fold in the chocolate chips.
6. Scoop the batter into a zip lock bag and seal shut. Using scissors, snip the bottom corner of one side of the ziplock bag to create your homemade piping bag.
7. Grease your doughnut baking pan and pipe 3/4 full the batter into each doughnut mold.
8. Bake for 12 to 15 minutes. Remove from the pan and allow to cool before eating.

352. baked risotto.

risotto

I usually steer clear of risotto. Seems like way too much work for a weeknight meal.
I saw that Joy the Baker had a recipe for a baked risotto, where you just put everything into a pan, stir once, and done. Sounded intriguing.
I veganized her recipe and gave it a go. And it worked! I think I’m for sure going to tweek this and try making different kinds of risotto using this method! If you have a good risotto combo/recipe, let me know!

1 small onion, chopped
1 tablespoon olive oil
1 tablespoon lemon zest
2 teaspoons fresh chopped thyme leaves
1/2 teaspoon coarsely ground black pepper
2 cups Arborio rice
32 ounces veggie broth
1 1/4 cups water
1/2 cup nutritional yeast
salt to taste

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Butter a 9×13-inch baking pan and set aside.

In a medium skillet, heat oil over medium heat.  Add the onions and cook until transluscent and browned, about 5 minutes.  Just as the onions are done cooking, add lemon zest, thyme leaves, and black pepper.  Toss to heat through and set aside.

In a medium bowl, toss together uncooked rice, nutritional yeast, and the onion mixture.  Place in the prepared baking pan.  Pour stock and water over the rice mixture.  Stir gently to ensure even cooking.

Place in the oven and allow to cook, uncovered,  for 37-40 minutes, stirring after 20 minutes.  Rice is done when liquid is absorbed and mixture is cooked through and creamy.  If rice mixture is still crunchy, add more hot water or hot chicken stock about 1/3 cup at a time.

When cooked thought, remove from the oven and allow to cool for 15 minutes before tasting.  Add salt to taste.

278. pumpkin pecan donuts.

I made donuts! and pumpkin ones to boot!

Thanks for the recipe tracy! I followed her recipe, only I veganized it using earth balance and soymilk for the milk and butter in the frosting and powdered egg replacer for the egg in the batter. Mine are minis. I baked them for 11 minutes. They were pretty darn tasty!

150. banana not-tella bread.

I’m always jealous when everyone posts all these amazing recipes with nutella to pinterest. I tried to buy some vegan nutella in Paris, two years ago, and they confiscated it because I don’t check my bag and it was larger than 4 oz. But when I made my almond-tella a few weeks ago, I was going to save it to make one of those recipes.

So I took this recipe for banana nutella bread, and made it my own!

2 cups flour
3/4 tsp. baking soda
1/4 cup earth balance
1/2 cup sugarEgg replacer for 2 eggs
2 large ripe bananas
1 tspn. vanilla
1/3 cup almond milk
3/4 cup almond-tella (recipe here)

Instructions

  1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.
  2. In a medium bowl, whisk together flour, baking soda & salt.
  3. In a separate large bowl, beat sugar and earth balance with an electric mixer at medium speed until blended. Add egg replacer, beat well.  Add banana, almond milk and vanilla. Beat until blended. Add flour mixture, beat at low speed just until flour is incorporated (don’t over mix).
  4. Spoon almond-tella into a small dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the almond-tella and stir until blended well.
  5. Spoon almond-tella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.
  6. Bake 50 to 60 minutes. Cool for at least 15 minutes in the pan, and then turn out onto a wire rack to cool completely.

 

66. chocolate and peanut butter cupcakes.

I have a friend who wanted to learn how to bake cupcakes to prove to her coworkers that vegan baking is possible…and tastes good! So we made two dozen chocolate cupcakes with peanut butter frosting tonight. For an added bonus we drizzled melted chocolate chips on top. Recipes from vegan cupcakes take over the world. (my cupcake bible)

49. cupcakes.

Cupcakes. 4 dozen. all vegan.

chocolate mint, peanut butter and jelly (my favorite!), banana with cream cheese frosting and chocolate with cream cheese frosting,

I make sure my friends have their options.