vegan quiche.

quiche copy

I whipped these quiche up for lunch when I was having some ladies over for a clothing swap. I figured if there was any leftover I could eat it for lunch for the week.  Wishful thinking- these got almost all eaten up! they were a huge hit and there was only one vegan there! I will be making these regularly and need to remember this recipe for any upcoming potlucks.  You can customize the veggies any way you prefer. I made one with brocolli and cheddar daiya and another with tomato, cilantro and cheddar daiya.

I found the recipe over on kittee’s blog.

14 oz extra firm or firm tofu, crumbled (if you use firm, squeeze out any excess water)
1/2 rounded cup un-roasted cashews
Several dashes hot sauce
2-4 tablespoons vegan milk,
1/4 cup nutritional yeast
1 tablespoon white or mild miso
1 teaspoon granulated onion
1/2 teaspoon granulated garlic
1/2 teaspoon smoked paprika
1 teaspoon salt
1 teaspoon baking powder
2 tablespoons cornstarch, arrowroot, or tapioca starch

2-3 cups of chopped or shredded add-ins such as: steamed broccoli, artichoke hearts, onion, tomato, julienned greens, scallions or vegan cheese (I usually add ’bout 2 cups of chopped steamed broccoli and 1/2 cup shredded Follow Your Heart cheese)

A single pie crust (recipe below)

Preheat the oven to 400F.

Put the tofu, cashews, and hot sauce in a blender and process until smooth. This will take a bit of time, so go slowly. If your blender is having a hard time, add a few tablespoons of the non dairy milk to help get things going.

Add in the nutritional yeast, miso, granulated onion, garlic, paprika, salt, baking powder and starch. Blend until completely smooth, then transfer to a bowl and stir in your chosen chopped vegetables and/or cheese shreds.

Scrape the tofu mixture into your pie crust and smooth the top with a spoon or spatula. Cover the pie edges with foil and bake for 40 minutes. Remove the foil and bake for 10 more minutes until the crust is golden.

Let cool for at least 30 minutes before slicing.

PIE CRUST
This is the pie crust I used.  Somehow I got two pie crusts out of it too!

  •  1 3/4 cups whole wheat flour or whole wheat pastry flour
  • 1 cup)unbleached all purpose flour
  •  3/4 teaspoon salt
  • 1/4 cup extra virgin olive oil
  • 3/4 cup water
  • 2 teaspoons red wine vinegar or strained lemon juice

    1. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, combine the flours and salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the flour combine the water and vinegar or lemon juice and add it to the flour mixture with the machine running. The dough should come together in a ball.
    2. Turn out the dough onto a lightly floured work surface, flour your hands and work the dough just until smooth and easy to shape into a ball. Do not overwork it or you will develop the gluten in the flour and the dough will be tough. Divide the dough in half, shape each half into a ball and press into a 1/2-inch thick circle. Wrap in plastic and let rest for 1 hour.
    3. Roll out the dough as needed for savory tarts, dusting your work surface and the top of the dough with flour to prevent it from sticking. Pre-bake and bake as directed in recipes calling for the crust.

      ( I did not prebake my crust)

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.

grasshopper pie.

grasshopperpie

I’ve said it before, but something about the holidays (especially easter!) makes me want to make pie. Last year I made a delicious chocolate pie; and this year its this frozen grasshopper pie (found here). This pie is crazy good. and its made with avocados and marshmallows. Yep. Avocado and marshmallows. Dont knock it. Try it and you’ll see how crazy good it is.

Chocolate Crust:
15 trader joejoes or other chocolate sandwich cookie
2 Tablespoons Earth balance, Melted

Mint Filling:

1 Cup Pureed Avocado (From About 2 Small, Ripe Avocados)
1 Teaspoon Lemon Juice
1/4 cup soymilk
1 10-Ounce Package Dandies Marshmallows
1/4 Teaspoon Salt
1 1/2 Teaspoon Peppermint Extract
1/2 Teaspoon Vanilla Extract

Begin by combining the cookie crumbs and melted margarine in a large bowl, and stir well until there are no dry spots. Transfer this mixture to a 9-inch round pie tin, and use your fingers to press it evenly across the bottom and up the sides. Place the crust in your freezer until firm, at least 30 minutes.

Meanwhile, you can start preparing the filling. Puree your avocado using a blender or food processor, along with the lemon juice and soymilk. Scrape down the sides of the bowl periodically ensure you have no lumps of avocado. Set aside.

Place all of the marshmallows in a medium sauce pan, and set it over moderate heat. Stir continuously until the marshmallows have completely melted, and quickly transfer the marshmallow goo into your food processor or blender. Pulse to combine, and add in the salt, mint, and vanilla extract. Scrape down the sides once or twice between pulses, until the mixture is homogeneous. Pour into your frozen crust, and return the whole thing to the freezer. Let freeze for at least 4 hours, until set and sliceable. If desired, top with chocolate shavings, curls, or ganache. (recipe to follow)

I keep mine frozen, take out of freezer for 5-10 minutes and then serve.

Ganache
1/4 cup soymilk
4 oz choc chips
2 T maple syrup

In a small saucepan, heat up soymilk until its a rolling boil; remove from heat and stir in the chocolate chips and syrup. Top pie with it, and put back in the freezer to cool.

* I made my pie, and put in the freezer for about 2 hours, then made the ganache, topped the pie with it and put it back in the freezer for another 2 -3 hours before serving.

99. chocolate pie.

Happy easter!
Not sure what it is about holidays, but it always makes me want to make pie.
So here it is. An incredibly easy chocolate pie from this recipe. 
I made a graham cracker pie crust too, using graham crackers, earth balance and soymilk.

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