- 1 tablespoon unsalted butter
- 2 small heads fennel, finely chopped (about 3 cups)
- 1/2 medium yellow onion, finely chopped
- 2 medium carrots, peeled and finely chopped (about 2/3 cup)
- 12 ounces white button mushrooms, sliced (about 5 cups)
- 1 small russet potato, peeled and diced small (about 2 1/2 cups)
- 1/4 cup all-purpose flour
- 1 cup low-sodium mushroom broth
- 1 cup whole milk
- 1 cup frozen baby green peas
- 1/4 cup thinly sliced fresh chives
- 1/4 cup parsley
- 1 tablespoon white vinegar
- 1 large egg yolk*
- 7 ounces store-bought puff pastry or pie dough, defrosted if frozen
Heat the oven to 400 degrees F and arrange a rack in the middle.
Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes.
Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8 by 8-inch baking dish.
Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
*Egg Yolk Substitute:Mix 2 cups water and 1 cup flour in a blender until thick. Cook in a double boiler 45-60 minutes. With a mixer, whip in 2 Tbsp. cooking oil and 1/4 tsp salt. use 2 or 3 Tbsp. for binder in hamburgers or meat loaf.*
Oreo Cookie Pie Crust
2 1/2 cups finely crushed Oreos, about 22 Oreos (I use a food processor for the crushing)
4 Tablespoons melted butter
Combine crushed Oreos and melted butter. Press into a 9 inch pie plate. Tip: Press crumbs along side of pan first and then the bottom, this will help make an even crust. Freeze overnight for easier cutting.
Fill the pie crust with your favorite mint ice cream.
- 1 (1 pound) sweet potato
- 1/2 cup butter, softened
- 1 cup white sugar
- 1/2 cup milk
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 (9 inch) unbaked pie crust
- Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
- Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
- Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools. (Consider topping with pecans or walnuts for extra crunch)
Vegan Boston Cream Pie *The cake and glaze part adapted from The King Arthur Flour Baker’s Companion cookbook.
1 1/4 cups unbleached all-purpose flour
1/4 cup cornstarch (I guess you could use arrowroot if you’d like)
2 teaspoons baking powder
1/2 cup unsweetened almond milk (at room temperature)
1 cup Florida Crystals sugar (blended in the food processor for about 15 seconds to get it finer)
4 tablespoons unsalted vegetable margerine
3/4 teaspoon sea salt 1 teaspoon vanilla extract
1 teaspoon almond extract
1/8 teaspoon imitation butter extract
4 1/2 teaspoons of Ener-G Egg Replacer mixed with 6 tablespoons room temp. water (equiv. of 3 eggs)
3 tablespoons canola oil
Vegan Pastry Cream
5 tablespoons unsalted vegetable margerine
5 tablespoons vegetable shortening
2 tablespoons soy powder
1/2 teaspoon vanilla extract
1 1/2 cup powdered sugar
3 tablespoons tofu sour cream
Vegan Chocolate Glaze
1/2 cup vegan unsweetened coconut creamer
1 tablespoon light corn syrup
1 cup vegan chocolate chips
pinch of sea salt
1/4 teaspoon vanilla extract
- 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
- 1/2 cup cake flour (recommended: Soft As Silk)
- 3 teaspoons sifted powdered sugar
- 1/2 cup butter-flavored shortening (recommended: Crisco)
- 1/4 cup salted butter
- Pinch salt
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup ice cold water
- 2 1/2 cups chopped red rhubarb, fresh
- 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
- 1 1/2 cups sugar (1 1/4 cups for high altitude)
- 2 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons butter, cubed small
- 1 egg white beaten with 1 teaspoon water
- Large granule sugar
Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.Filling Preparation:
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
- 2 8 ounce containers Tofutti Better than Cream Cheese (non-dairy cream cheese)
- 1 cup sugar
- 1 tsp vanilla
- 1/4 cup lime juice
- 2 tbsp cornstarch
- 1 pre-made pie crust
Pre-heat the oven to 350 degrees.
In a blender or food processor, combine all the ingredients (except the pie crust!) and process until smooth and creamy. Pour into pie crust.
Bake for 40 to 45 minutes. Allow to cool. Chill for at least 4 hours before serving to allow pie to set.
Today is now Pie Recipe Day. ^_^
By putting it in her smoothie. Mwahaha.
I can’t get my siblings to eat vegetables other than green beans and carrots but I think this smoothie revolution might just fix that.
So I’ve done President’s Day theme, Cruciferious Vegetables, Bland Foods, and Vegetarian Lunch theme for recipes. What do you guys want me to share with you?
Spring is coming up. Maybe I’ll do in-season vegetable/fruit recipes for Spring?
Asian food? Mediterranean? Middle Eastern?
You guys tell me. Send your suggestions to my main blog moonbehindclouds.tumblr.com
- 1 (16-oz.) package romaine lettuce, thoroughly washed
- 1 (6-oz.) block Swiss cheese, shaved
- 1 cup roasted, salted cashews
- 1/2 cup sweetened dried cranberries
- 1 large apple, thinly sliced
- 1 large pear, thinly sliced
- Lemon-Poppy Seed Dressing
- 1. Toss together first 6 ingredients in a large bowl; serve with Lemon-Poppy Seed Dressing.
- 7 large strawberries
- 1 (8 ounce) container lemon yogurt
- 1/3 cup orange juice
- Place strawberries in a plastic container and freeze for about an hour.
- In a blender, combine frozen strawberries, yogurt and orange juice. Blend until smooth. Pour into a tall glass and serve.
5 medium potatoes
2 small onions
1/2 cup Almond Milk
3 cloves garlic
1 or 2 Tbs of flour if needed
1 Tbs Olive oil
2 tsp salt (or to taste)
1 tsp pepper (or to taste)
6 cups veggie broth
I wouldn’t even bother to try to come up with a better one than this: