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Vegan Vittles

Vegan Sweet Potato Pie

vegan sweet potato pie

This is a make-ahead type recipe. The pie needs to sit in the fridge overnight to set properly. Or you could eat it with a spoon in a bowl, i guess.



Single Crust Ingredients

  • 1 1/2 T water

  • 1 1/2 T non-dairy milk

  • 6 T vegan butter, cut into small cubes (we like Earth Balance buttery sticks)

  • 3/4 cup + 2 tsp white flour

  • 1/4 cup + 1 tsp white whole wheat flour*

  • 1 1/2 tsp sugar

  • 1/8 tsp salt

  • Yield: 1 9-inch pie crust

*This can be made entirely with all-purpose flour, but because of the lack of egg, vegan crusts tend to be a bit pale. The addition of white wheat flour gives it a nicer color and texture, imo.

Mix the water and milk together and place in the freezer to chill. Place the cubed butter in the freezer, as well.

In a food processor, mix the flours, sugar, and salt together. Add half of the butter (3 T) and process until the butter is well incorporated. The mixture will start looking a little clumpy. Add the milk mixture and blend well.

Add the remaining butter, pulsing in short bursts just until the dough starts to form a ball, pulling away from the sides of the bowl a bit. Do not over-mix. There should still be small bits of butter visible.

Flatten into a disc, place in a covered container, and refrigerate while preparing the filling.



Filling Ingredients

  • 1 1/2 lbs of sweet potatoes

  • 1/2 cup sugar

  • 1/4 cup cornstarch, sifted

  • 1 T molasses

  • 1/2 cup sour cream

  • 3/4 cup creamer (we like Organic Valley soy creamer)

  • 1 tsp vanilla extract

  • 1/2 tsp salt

  • 1/2 tsp cinnamon

  • 1/4 tsp nutmeg

  • 1/4 tsp allspice

Peel and cube the sweet potatoes. Steam until tender (~20 minutes) making sure the water in the pot is no closer than 2 inches to the potatoes. Allow to cool slightly so that they're not hot.

Preheat the oven to 350degF.

In a food processor, blend the potatoes, sugar, cornstarch, molasses, sour cream, and creamer until smooth. Scrape down the sides and bottom of bowl. Add the remaining ingredients and blend well.

Roll out the pie crust dough and trim to fit your pie dish. Pour the sweet potato mixture into the prepared crust. Loosely cover the edges with foil and bake for 30 minutes while making the streusel topping.

Note: I always bake my pies on a baking sheet. First, because it's hard to maneuver a hot pie dish. Second, because bits of crust might fall off or, with a fruit pie, there's always leakage. Having the baking sheet underneath the pie dish means i don't have to clean out burned gunk from the bottom of my oven.



Streusel Topping Ingredients

  • 1/4 cup flour

  • 1/4 cup brown sugar**

  • 1/8 tsp cinnamon

  • 1/8 tsp nutmeg

  • 2 T vegan butter (we like Earth Balance buttery sticks)

  • 1/4 cup chopped pecans

**I don't bother keeping brown sugar in the house. I just add molasses to regular sugar whenever i need brown sugar. I'm one of those annoying people who don't always measure, so i don't have precise directions. Just add a small dollop of molasses and mash it into your sugar with a spoon. Look at the color and if it's as dark as you want your brown sugar to be, call it done.

In a small bowl, combine the flour, sugar, and spices. Cut the butter in, reserving the nuts.

Reduce the oven temperature to 325degF. Remove the foil and sprinkle this mixture over the top of the pie after you've baked it for the initial 30 minutes. Bake for an additional 30 minutes.

While that's happening, heat up a pan and toss the pecans in there to toast them. Stir constantly so that you don't burn the bottoms. They should be done after 3 minutes or so. You'll start to smell a faint toastiness when they're done. Be careful not to cook the nuts for too long else they'll burn - they go from perfectly toasted to burned in about 10 seconds because nuts are jerks like that. Sprinkle over the streusel when the pie is done baking

Alternatively, you could sprinkle the nuts over the pie for the last 15 minutes of baking and let them toast that way.

Leave the pie in the cooling oven before removing to finish cooling on a wire rack. Refrigerate overnight before serving.


By min | November 27, 2015, 12:14 PM | Vegan Vittles | Comments (0)| Link



Amsterdam Apple Pie

aka Winkel pie or Dutch apple pie. Made this for my family's Thanksgiving.

I veganized and modified this recipe. It came out really pretty, so you get a picture. But you don't get a recipe until i've modded it more. Based on the descriptions i read online, i was expecting the crust to be more cakey. Instead, it was a super rich, super sweet shortbread. So i'm going to mod the recipe some more the next time i make it and see what happens. Until then, look at the pretty dessert.


By min | November 27, 2015, 11:50 AM | Vegan Vittles | Comments (0)| Link



Gobble Gobble

vegan chocolate cake with raspberry and chocolate ganache filling
Happy Thanksgiving!

By min | November 26, 2015, 11:10 AM | Vegan Vittles | Comments (0)| Link



Tooting My Own Horn

A friend asked me to make a quarter sheet cake for his wife's birthday and instead of saying "no" like a right thinking person who's never made a sheet cake ever, the part of my brain that thought "Hey! A Challenge!" took over and "yes" came out of my mouth.

Happily, my first foray into the world of cake decorating came out pretty. And i finally used those decorating tips a friend gave me a decade ago. Woot.

vegan chocolate cake
Vegan chocolate cake w/chocolate ganache and raspberry filling; chocolate buttercream frosting on the outside


vegan chocolate cake

One might think the decorating tip that's designed to create flower shapes just by squeezing frosting out of it would have been foolproof. But no. That just produced those cute pom-pom things that don't look anything like what they're supposed to. Clearly, making freehand roses is the way to go.


Special thanks to our D&D group for consuming my test cake.


By min | November 14, 2015, 11:29 AM | Vegan Vittles | Comments (0)| Link



Noggin'

When i first went vegan, you could have tofu, you could have tempeh, or you could shut up. Nowadays you can buy three varieties of vegan egg nog. And of course we bought all three.

They might be using the word 'original' a little liberally.

I never even had eggnog before i went vegan.


By fnord12 | November 8, 2015, 2:24 PM | My stupid life & Vegan Vittles | Comments (0)| Link



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