Tag Archives | Summer

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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Ahava Bowl

Happy Sum­mer!

The days are long and hot here in Toronto and recently all I’ve been crav­ing are fruits and veg­gies. For lunch, I usu­ally have a big salad and for din­ner I’ve been exper­i­ment­ing with dif­fer­ent veggie/rice bowl com­bi­na­tions. So, in hon­our of sum­mer, my upcom­ing Sep­tem­ber wed­ding, and  feel­ing good from the inside out, I’ll share one of my favourite rice bowl recipes. This is easy to make and oh so tasty! Intro­duc­ing the Ahava Bowl.

Ahava Bowl

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Ahava means love in Hebrew and I think that you’ll love this bowl as much as I do. It fea­tures mar­i­nated tofu, sun-dried toma­toes, pea-shoots, and spinach, on rice with a light gin­ger dressing.

Ingre­di­ents

• Rice — what­ever type you pre­fer. I use white bas­mati with this recipe which is ready in 25 min­utes! I make 1 cup of uncooked rice which yields about 4–6 servings.

• 2 hand­fuls of baby spinach per bowl

• A gen­er­ous heap of pea-shoots. You can also use sun­flower sprouts or any other green sprouts that you can get your hands on.

• 4–6 pieces of sun-dried toma­toes. I like to buy the kind packed in oil and herbs.

• 2–3 table­spoons of chopped fresh cilantro

• 1/2 cup of  extra-firm mar­i­nated tofu cubes. I eat them as is, but you can fry them after mar­i­nat­ing them if you don’t like the tex­ture of raw tofu. Recipe for mar­i­nated tofu cubes below.

• Driz­zle of Light gin­ger dress­ing. Recipe below.

Instruc­tions:

1. Fill a bowl with desired por­tion of rice.

2. Layer on baby spinach, sun-dried tomato pieces, and pea-shoots.

3. Driz­zle with some light gin­ger dressing.

4. Top with desired amount of mar­i­nated tofu and cilantro. Driz­zle on more dress­ing if desired.

5. Enjoy!

Mar­i­nated Tofu

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Ingre­di­ents

• 1/2 cup of Tamari or soy sauce

• 1/3 cup of apple cider vinegar

• 1 table­spoon of flax oil

• 1/4 cup of water

• 1 block of Extra-firm Tofu

Instruc­tions

1. Whisk ingre­di­ents together (minus the tofu) in a medium bowl.

2.  Drain any water from tofu then wrap tofu with paper towel to absorb excess water. Unwrap tofu and slice into small cubes.

3. Immerse tofu cubes in mari­nade and make sure that all tofu is covered.

4. Mar­i­nate for at least 15 minutes.

5. Use as is in Ahava Bowl, or fry with a lit­tle olive oil over a medium heat if desired.

Light Gin­ger Dressing

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Ingre­di­ents

• 1/2 an onion

• 1/2 cup of oil (saf­flower, canola, or flax)

• 1/3 cup of rice vinegar

• 1/4 cup of water

• 1 stalk of celery

• 2 table­spoons of minced fresh ginger

• 2 table­spoons of Tamari or soy sauce

• 1 table­spoon of agave

• 1 tea­spoon of lemon juice

• pinch of sea salt

• pinch of fresh ground pepper

Instruc­tions

1. Com­bine all ingre­di­ents in a blender and blend. Store in refrig­er­a­tor for up to 3 weeks.

Store any left­over rice, mar­i­nated tofu, and dress­ing in the refrig­er­a­tor for quick and healthy leftovers.

Here’s to sum­mer! Here’s to healthy eat­ing! And here’s to love!

Oy Vegan!

 

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Sexy Summer Salads!!!

Sum­mer is com­ing and if you’re like me, you don’t want to eat really heavy lunches and din­ners. Here are some sexy sum­mer salad recipes that are nutri­tious, deli­cious, and per­fect as we greet the warm weather!

This Viet­namese Salad from chef Lan Cao from Viet Café in NYC is sim­ple and super tasty!

Chef Alan Roet­tinger, author of Speed Vegan, shows us how to make the per­fect Bal­samic Vinaigrette!

This Spicy Peanut Gin­ger Kale salad from Kathy Patalsky’s Healthy. Happy. Life blog is seri­ously out of this world! And her idea for sal­ads in a jar, pure genius!

 

Vegan Yum Yum has a num­ber of gor­geous look­ing salad recipes. Check out Lolo’s Potato Salad Two Ways and her BLT salad which uses smoky tem­peh strips and kale in a healthy, mouth water­ing vegan ver­sion of this classic.

 

As for me, I love a good salad. My secret ingre­di­ent to freshen up any salad? Cilantro!

Add some chopped cilantro to any salad to give it oomph. I’ve included a recipe below that I make all the time. The quinoa gives you a com­plete pro­tein, while the pump­kin seeds pro­vide you with iron which the bell pepper’s vit­a­min C helps you absorb.

Oy Vegan Sum­mer Salad

Ingre­di­ents:

• Let­tuce and baby spinach mixed

• One bell pep­per chopped

• 6 or 7 white but­ton mush­rooms chopped

• A few stalks of cel­ery chopped

• half of a cucum­ber sliced

• one avo­cado chopped

• a hand­ful of cilantro roughly chopped

• a half a cup of cooked quinoa

• Pump­kin seeds

Dress­ing: (Whisk the fol­low­ing ingre­di­ents together until combined)

  • 1–2 cloves gar­lic, minced
  • 1–2 table­spoons minced fresh gin­ger root
  • 3/4 cup olive oil
  • 1/4 cup rice vinegar
  • 1/3 cup soy sauce
  • 1 table­spoons Agave
  • 1/4 cup water
  • 2 table­spoons of fresh lime juice

 

Com­bine all the salad ingre­di­ents in a bowl, toss, and enjoy!

 

Oy Vegan!

 

 

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