the act of making a pie from scratch can even be intimidating for a professional chef. baking is a whole other beast. this recipe is a bit more complex then some of the other recipes i’ve posted. but don’t let that discourage you. cooking should be fun, and this recipe, while detailed, is really, really worth it.
however, if you’re short on time, try picking up a vegan pie crust in the freezer section of your grocery store. be sure to check the label, avoiding eggs and dairy.
5 almost ripe peaches
3 T sugar, separated
½ t cinnamon, separated
1 t vinegar
¼ t baking powder
1 ¾ c whole-wheat pastry flour, separated
½ c vegan butter, separated, stick form
¼ t salt
2-4T cold water
1 c oats
½ c raw pecans
9 inch pie pan. 2 medium bowls. 2 small bowls. rolling pin. cutting board. sharp knife. fork. rubber spatula. measuring spoons and cups. zester. plastic wrap. pastry brush.
portion out ¼ c of butter and cut into small pieces. place the cut pieces into small bowl and then the freezer.
pre-heat oven to 375°. in a medium bowl combine 1 ½ c flour, ¼ t salt, 1T sugar and baking powder. remove butter from the freezer and add into the flour mixture. using the fork, break down the pieces of the butter into the flour. combine vinegar and water. slowly add in liquid and continue to mix liquid into the dry ingredients.
at this point you should be able to mix the dough with your hand. gently knead the dough a few times. wrap the dough into plastic wrap and refrigerate.
wash the lemon and peaches.
zest and juice the lemon into a medium bowl. add 2 T of sugar to this bowl.
cut the peaches in half and remove the core. slice peaches into wedges.
place all sliced peaches into the bowl with the sugared lemon juice.
add cinnamon, a pinch of salt and cornstarch.
using the rubber spatula, gently mix all the peaches together. set this aside.
pull the dough out of the fridge. using a little extra flour coat the dough ball, your hands, and the rolling pin. you can repeat flouring your hands and rolling pin throughout this process, if needed.
using your floured hands, slightly pound the dough down to make it a little flatter. using the rolling pin, start from the center of the dough and roll out while applying some pressure.
make sure the dough has an even thickness. you will need to roll the pie crust wider than your pie pan. to do this, flip over your pie pan and gently size it, then add about another inch all the way around to have enough crust. after you have rolled out the dough to the proper size, use the rolling pin carefully to roll up the pie crust and then roll it onto the pie pan. when the dough is evenly placed on top of the pan, pinch the crust of the pie into any shape you’d like. set this aside.
melt the remaining ¼ c of butter. brush the rim of the pie crust with some of this melted butter. hang on to the rest, as you will use this for the crumble.
chop the pecans. in a small bowl, combine nuts, oats, butter, sugar, flour and cinnamon. use the fork and mix well to create the crumble.
mix the peaches one more time with the rubber spatula before piling the peaches into the pie crust.
top the peach pie with the crumble mixture.
place the pie into the oven and bake for 20-30 minutes. remove the pie from the oven when the crumble is a golden brown. let the pie cool slightly before serving. this pie can be wrapped in plastic or stored in a sealed container in the refrigerator up to 5 days.
12oz dried brown rice pasta
water for cooking pasta
4 ears of corn
1 bunch of kale
2c cherry tomatoes
2c cannelloni beans, cooked
3T salt, divided in 2T and 1T
1 small bunch of fresh herbs
3T white balsamic vinegar or apple cider vinegar
1½T nutritional yeast
1½T sweetener (maple syrup, agave nectar, granulated sugar)
3T olive oil
cutting board. sharp knife. sauce pot with fitting lid. heat-proof rubber spatula. colander. large bowl. whisk. large sauté pan.
fill sauce pot with water and 2 T salt, cover with lid and bring to boil. once water is boiling, add the pasta. you will probably cook the pasta for 8-10 minutes. you want the pasta to be slightly under-cooked. while the pasta is cooking, rinse herbs, kale, and tomatoes. in the large bowl combine nutritional yeast, mustard, vinegar, 1 T salt, sweetener and fresh herbs. using the whisk, beat the mixture quickly while slowly adding 2 T olive oil. set aside.
once pasta has cooked for 8-10 minutes, pour the cooked pasta in colander over the sink and drain it completely, but do not rinse. immediately place the hot pasta in the large bowl with the dressing. gently toss pasta with the dressing and allow the mixture to cool slightly. set this aside on the counter.
peel onion and remove the outer skin. cut the onion in half and dice it into bite-sized pieces.
slice kale into thin shreds.
slice tomatoes in half.
shuck the husk from the corn and remove the kernels from the cob.
in the large sauté pan, heat the remaining oil over high heat. add the diced onion and cook it for 5 minutes, stirring occasionally. toss in the corn and sauté the corn with the onions for another 2 minutes.
now add the kale and 2 T salt and cook for 1 minute. add the tomatoes and cooked beans, cook for 1 more minute. turn off the heat.
add this vegetable mix to the large bowl with the cooked pasta. gentle fold the mixture together.
this pasta salad can be served right away or chilled for 2 hours and served cold. pasta salad can be stored in a sealed container in the refrigerator up to 5 days.
5 medium corn on the cob
1 bunch of dill
1 c coconut milk/ milk alternative
blender. sharp knife. cutting board. cheesecloth. strainer. rubber spatula.
peel husk from corn and remove the corn’s hair. rinse corn.
carefully slice the kernels from one side of the corncob, removing the kernels. then, place the flat side of the corncob down on the cutting board and remove the rest of the kernels from each side.
place corn kernels in the blender with coconut milk. blend soup for 4 minutes. using the rubber spatula, scrape down the sides of the blender once or twice.
line the strainer with 1 layer of cheesecloth. dampen the cheesecloth. Pour soup through cheesecloth to strain it.
this soup should be chilled in the refrigerator for at least 1 hour before serving.
wash dill. gently pick a handful of springs from the bunch of dill. when ready to serve, pour soup into bowl and garnish with dill springs.
soup can be stored in a sealed container in the refrigerator for 4 days.
2 T coconut oil, separated
1 medium onion
¼ chopped green chilies
¼ t ground cumin
2 c water
1 c brown rice
2 t salt, separated
1 ¾ c cooked beans (1 can of beans, rinsed and drained)
1 small bunch of cilantro
1 c shredded vegan cheese
6 round zucchini and summer squash, (you can also use regular slender sized squash)
1 large avocado
3 T water
measuring cups and spoons. 1 medium sauce pot with fitted lid. heat proof rubber spatula. cookie sheet. foil. cutting board. sharp knife. blender. soup soon.
chop green chilies. then, small dice onions. set aside, keep separately.
in the medium sauce pot add 1 T oil and turn heat to medium. add onions, cook for 5 minutes. stir occasionally to prevent browning. add chilies, cumin and 1 ½ t salt. cook for 2 minutes. add rice and cook for 1 more minute. then add 2 c of water. bring water to boil and turn down to low. put the lid on the sauce pot. cook rice for 30-40 minutes, until all the water is absorbed.
while rice is cooking, pre-heat oven to 375°. line the cookie sheet with foil. wash squash.
cut the top of the squash off ¼ way down. shave a thin layer from the bottom of the squash to create a flat surface.
if using regular squash you can cut it in half lengthwise and scoop out the inside.
using a soup spoon carefully scoop out the inside of the squash. once all the squash have been hollowed out, move them and their tops to the foil-lined cookie sheet. with the remaining oil, grease all the squash, including tops. season with ¼ t salt.
place the squash upside down. this will prevent any juices that accumulate while baking from running staying inside the squash. bake squash for 5 minutes. after they are baked, remove from the oven and flip the squash right side up.
chop cilantro and keep separate. set aside 2 T of the chopped cilantro for the avocado sauce.
once rice is done cooking, add cilantro, cheese and cooked beans. mix gently.
using the same soup spoon, stuff the squash with the rice and bean mixture. after all the squash are filled, place the cookie sheet back in the oven until the cheese begins to melt, about 7- 10 more minutes.
while the stuffed squash are in the oven, prepare the avocado sauce. in the blender combine avocado, lime, cilantro, water and remaining salt. blend until smooth.
remove squash from the oven and let rest for a few minutes.
for plating add 2 T of avocado sauce to the center of the plate. place the stuffed squash in the middle of the sauce or on the side and top the squash off with its lid. serve immediately.
try using the remaining rice and bean mixture stuffed in taco shells, tortillas or in other vegetables.
an easy and simple soup that can be enjoyed hot or cold!
1 large onion
3 bunches of carrots
3 inch knob of ginger
1 T coconut oil
1 t salt
3.5 c water
¼ sliced almonds (optional, garnish)
4 fresh mint leaves (optional, garnish)
medium size pot with lid. cutting board. sharp knife. vegetable peeler. blender or stick blender. rubber heat proof spatula. microplane. measuring spoons and cups. soup spoon. wooden spoon.
cut onion into medium dice. set aside. trim greens from carrots.
wash and peel carrots. thinly slice carrots. set aside.
using a spoon, scrape the skin of the ginger. microplane the ginger to make 3 T. set aside.
in a medium size pot, heat oil over medium-low. add onions. cook onions slowly for 5 minutes. stir occasionally. try to avoid browning the onions too much. if too much browning occurs, turn down the heat.
add ginger to onions and cook another minute. add carrots, salt, and water. cover the pot with a lid. bring liquid up to a boil and turn down to low. cook carrots until tender, about 14 minutes total. once carrots are fully cooked turn off heat.
for this next step, i highly recommend using a stick blender for hot liquids. if using a regular blender, allow soup to cool for 20 minutes before blending.
blend soup until very smooth. stop the blender once or twice to scrape down the sides. ready to serve.
wash mint and slice thinly. garnish soup with mint and almonds. soup recipe can be doubled and stored in the freezer for later use.