Tag Archives | pie

What I’m bringing to Thanksgiving this year!

Giv­ing a lot of thanks this year for many things. A new house and a new love on the way! That’s right, we’re expect­ing. I’m 19 weeks preg­nant. I have lots to share about my expe­ri­ence so far.. includ­ing what I’ve been eating/ what sup­ple­ments I’ve been tak­ing. Stay tuned for upcom­ing posts. I would love to hear from other preg­nant vegan mamas out there!

In the mean­time, I wanted to share with you what I’m plan­ning to make for Cana­dian Thanks­giv­ing this year.

I’m super excited for this recipe. I couldn’t sleep the other night, was brows­ing Pin­ter­est and came across this gem.

Puff Pas­try Wrapped Lentil Loaf!

puff-pastry-wrapped-lentil-loaf

I’m cur­rently on the hunt for vegan pas­try that I can quickly braid over the lentil loaf. This recipe looks so scrumptious.

I’ll be mak­ing my Por­to­bello Mush­room Gravy to pour on top. I’m mak­ing a dou­ble batch this year as I’ll be attend­ing two din­ners and I def­i­nitely don’t want to run out. mmmmm mush­room gravy.…

Instead of mak­ing pump­kin pie this year, I’m tak­ing the easy way out and buy­ing a vegan pump­kin pie. Actu­ally I’ve already bought a few of them. One for each din­ner and an extra for daily con­sump­tion (obvi­ously). Right now many Toronto bak­eries are stock­ing them includ­ing Apieca­lypse Now, Through Being Cool Vegan Bak­ing Co., Bunner’s Bake Shop, Tori’s Bakeshop and even Whole Foods (Yorkville)!

Overview of Pumpkin Pie

I will also be bring­ing a Tofurky Roast for fun.

I’m count­ing on oth­ers to pro­vide the roasted veg­gie side dishes. But if you are look­ing for ideas, here are some tasty ones.

So happy thanks­giv­ing to one and all. Let us take time this thanks­giv­ing to think of the beau­ti­ful, intel­li­gent, and socia­ble turkeys who are killed in the name of a hol­i­day which is sup­posed to be about grat­i­tude and the harvest.

Let us instead enjoy the mul­ti­tude of plant-based dishes avail­able to us and cher­ish being with loved ones big and small. Happy thanksgiving.

Oy Vegan!

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Strawberry Rhubarb Pie, oh me oh my!

 

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I’ve been excited by and obsessed with straw­ber­ries recently. Espe­cially local and organic ones. Straw­ber­ries are so fab­u­lous for so many rea­sons. Here are a few:

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Obvi­ously these ben­e­fits aren’t lim­ited to Cal­i­for­nia straw­ber­ries. The Ontario straw­ber­ries I used in this pie are just as sweet and fabulous!

What goes bet­ter with sweet straw­ber­ries than the tart­ness of rhubarb?! Rhubarb also has many health benefits.

5 ways rhubarb will boost your health
1. Rhubarb con­tains antiox­i­dants like lycopene and antho­cyanins, help­ing to fight off dis­ease.
2. It appar­ently can help lower cho­les­terol, boost­ing your heart health.
3. Rhubarb stalks are a good source of fibre, ben­e­fit­ing your diges­tive health.
4. It con­tains vit­a­min K, an essen­tial prop­erty that helps with blood clot­ting, pro­tect­ing the bones and help fight­ing off liver and prostate can­cer.
5. Rhubarb is also a good source of vit­a­min C (great for a healthy immune sys­tem), cal­ciumpotas­sium and mag­ne­sium.” (Payne, 2011, Canadianliving.com) 

So why not marry these two in a beau­ti­ful pie?!

Don’t mind if I do.

Straw­berry Rhubarb Pie

(Fill­ing recipe adapted from Bön Appetit retrieved from epicurious.com)

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 Ingredients

Crust:

• 2 1/2 cups all-purpose flour

• 1 cup vegan mar­garine ( I used Earth balance)

• 1 table­spoon of sugar

• 1 tea­spoon of salt

• 3–4 table­spoons of ice water (or more as needed)

Fill­ing:

• 3 1/2 cups of trimmed rhubarb sliced about a 1/2 inch thick

• 3 1/2 cups of straw­ber­ries, tops removed and halved

• 1/2 cup sugar

• 1/2 cup brown sugar

• 1/4 cup cornstarch

• 1 tea­spoon of cinnamon

• pinch of salt

Extras:

• a few table­spoons of non-dairy milk for brush­ing on pie crust.

Instruc­tions

1.  Crust: Whisk flour, salt, and sugar in a bowl. Add vegan mar­garine and begin to work mar­garine into the flour. Con­tinue to cut the fat into the flour until the con­sis­tency resem­bles cornmeal.

2. Sprin­kle in ice water table­spoon by table­spoon, mix­ing in with your fork (or you can use your hands!) until it forms a dough. Sep­a­rate dough into two flat disks and wrap in plas­tic wrap. Chill for at least 30 min­utes to an hour in the fridge.

3. Fill­ing: Pre-heat oven to 400 degrees F. Mix all fill­ing ingre­di­ents in a medium to large bowl.

4. Roll out one disk of dough on a lightly floured sur­face. Then trans­fer it to a lightly greased pie tin/dish. The dough should cover the tin/dish with a bit of overhang.

5. Pour your pie fill­ing into the pie crust. Note: You may want to pour out excess liq­uid that col­lects in your pie fill­ing before plac­ing it in your crust.

6. Roll out sec­ond disk of dough and cover the fill­ing. Fold the over­hang­ing dough onto the top disk of dough and pinch with your fin­gers or press with the tines of a fork to make it look pretty.

7. Make four slits in the top of the pie to let steam escape dur­ing bak­ing. Brush pie with some almond, soy, coconut or dairy-free milk of choice.

8. Place pie in the oven for 20 min­utes. Then reduce heat to 350 degrees F and bake for 1 hour and 25 min­utes. It may seem long but trust me it’s worth it!

Note: You may want to place a cookie sheet with tin­foil under your pie plate as the fill­ing has been known to bub­ble over in the cook­ing process.

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Oy Vegan!

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