Category Archives: pie

pie oh my

So I made some pie. Two in fact. Two pies. In one day. For no occasion. There is possibly something wrong with me.

I’m also going to give away an apron. It’s really cute. You could win it.

Back to the pies though. One is a caramel peanut butter pie inspired entirely by this caramel pudding.  The other, is a raspberry rhubarb pie kind of sort of from the lovely Babycakes cookbook.

I started the caramel peanut butter pie with a cookie crust. This is probably the easiest crust you’ll ever make. All you have to do is mix 2 cups of cookie crumbs (that’s about 18 sandwich cookies) with 5 Tbsp of melted Earth Balance. Press this mixture into a greased 9″ pie pan. Put the whole thing in the fridge. Ok, done with that part.

Next is the peanut butter. Also, easy as hell. Using an electric mixer, beat together 1/2 cup creamy peanut butter, 1/4 cup powdered sugar and 1 tsp vanilla extract until all combined. Then press this into the prepared cookie crust. It should cover just the bottom.

So that bit is a breeze. Tell yourself making the caramel pudding will be as well. It will be! Just be patient. When you literally have to watch sugar boil for ten minutes, just imagine the wonderful pie you will have at the end and don’t even think about stirring. Or you can scrub your oven top. That’s what I did.

Anyway, yes, just be patient, it will all come together even if it takes awhile. Even if it seems like it’s going wrong. Just be careful not to stab* or burn yourself with the caramelized sugar. But seriously, you’ll be fine.

As I mentioned, the caramel pudding recipe can be found here written out for you by the lovely Joy the Baker. To make it vegan, I just subbed the 4 cups of whole milk with 3 cups of mimicreme mixed with 1 cup soy milk. Then, after letting the pudding cool slightly, pour into the pie crust that has been hanging out in the fridge. Let cool completely in the fridge for a few hours (just enough time to make another pie) and you’ll have one decadent and amazing caramel peanut butter pie.

See? Looks tasty and oh it is. You may want to put some whipped topping on here, but that’s really your call. Really, this pie is damn good.

But don’t forget, there is another pie too. I decided to finally try my hand at an almost gluten free and sugar free recipe from Babycakes. Ok so it’s not exactly the most complicated of low gluten experiments, but it’s a start…next time I’ll go full gluten free, just wait.

So the crust is a spelt crust, remember I said it wasn’t entirely gluten free. Now let’s not kid around here, this is some damn good crust. I may have eaten a few pieces before putting it into the oven. I could possibly use this crust always. Possibly.

This is the part where I tell you that I didn’t exactly follow the rest of the recipe for the pie. Mainly because where in the hell do you get dried rhubarb? Is this a common ingredient? Who knows. I used frozen. I should have defrosted it. I didn’t. I also used raspberries instead of strawberries. Whatever.

Also, when I got to part where you have to roll out the crust, I discovered my rolling pin had gone missing. (Hey mom, did I leave my rolling pin at your house?) That made it a bit difficult to do everything. So my crust was not rolled out as thin as it should have been and other things. It still tasted good.

Despite me making some pretty major pie recipe sins this still tasted lovely. I ended up cooking it for about 10 minutes more though, and it was a bit, um, soupy. Like I said, should have thawed the rhubarb. Seriously though, I think I’m about to be a big fan of this agave sweetened business.

So there you have it ladies and gentleman, pies for dinner this lovely sunday night.

Oh yeah, and the apron. Do you remember back during the holidays I made some aprons for Christmas presents? Well I am a jerk and never gave one to it’s intended recipient. It’s nearly the end of April and it’s just been sitting in my closet. I think it needs a home. I will just give my friend a cooler present next year. Now it can be yours! Think this apron is cute? Just leave a comment on this post telling me your favorite kind of pie and I’ll randomly pick a winner by May 1st. Then you can make pie in a cute apron.

*yes I have done this. it hurts.

Update: And the winner is…Monica. Congratulations!

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Thanksgiving 2009

I’m going to keep the chatting to a minimum and just show you a photo tour of our Thanksgiving this year. Enjoy!

It all started with a donut from Madeline Bistro.

The phillet no phish sandwich, Thanksgiving sandwich (which is pretty much all you could ever want from Thanksgiving), mashed potatoes and gravy.

Vanishing meal. Also consumed: biscuits & gravy, crepes filled with fruit. All amazing.

Visiting turkeys from Animal Acres. Luckily these guys will live long happy lives instead of being abused and murdered this Thanksgiving. Yeah, I said that.

Homemade pumpkin soy nog. My mom made this! I think that’s pretty awesome.

When making a pie, it is absolutely necessary to make a mess. It makes it taste better, I promise.

Best way to work up an appetite before Thanksgiving dinner. Okay so it was a rather leisurely ride to the beach. We were rewarded with a gorgeous sunset.

Brussels sprouts with capers. Oh how I love brussels sprouts.

Perfectly fluffy and wonderful mashed potatoes whipped up by Shawn. He also made fabulous gravy to go on top.

There’s that apple pie! All baked up with the infamous crumbly top. This is the last thing I stuffed in my face today.

Happy Thanksgiving! (p.s. Shawn does not like to smile in photos. He really is having a good time, don’t let the serious face fool you.)

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Filed under bicycle, biscuits and gravy, crepes, donuts, gravy, pie, pumpkin, thanksgiving

Yummy pot pies

Just a quick little update with a recipe for these amazing individual pot pies. They’re so yummy, so easy and darn cute too. I could probably eat them for every meal  (I totally had one for lunch and one for dinner today). This is the sort of thing where you could add pretty much any vegetable your heart desired and they would still come out well. This version is the clean out the freezer edition.

These pies are savory and rewarding. They’re not too big so it would be great to serve with some greens or fresh bread. They have a full flavor without being too heavy. I used a lot of corn and carrots so it was fairly sweet but was offset by the saltiness of the seitan. Also, just for the record, this was my most successful batch of homemade seitan of record.

Seitan Pot Pie

makes 4 servings


1/2 onion, chopped

1 1/2 Tbsp Safflower oil

2 cups mixed vegetables frozen or fresh (corn, peas, edamame, carrots etc.)

1 1/2 cups chopped seitan

2 cups vegetable broth

2 Tbsp flour

1 package vegan puff pastry

First and foremost, take your puff pastry out of the freezer to defrost. It can take up to 40 minutes, so be patient. It does not need to be completely soft, but rather just pliable enough to unfold and cut. For me this is the hardest part, even though technically it is the easiest because you literally just have to do nothing. I’ve found a number of vegan puff pastries, both generic and healthy, so just make sure you check the label.

Next, heat the oil in a medium sauce pan and add the onions. Sautee on medium until they are soft and lightly browned.

Preheat the oven to 400°

At this point, add your vegetables. If you are using frozen ones, it’s fine if they aren’t defrosted. Pour in the vegetable broth and bring to a boil. Let simmer for about 10 minutes at which point the vegetable should be tender.

Add in the seitan and flour and stir thoroughly. Continue to stir for a few more minutes to let thicken. Spoon the filling into individual pie dishes.

Now, assuming your puff pastry has defrosted, it’s now time to cut out the tops. Unfold the pastry onto a flat surface and cut out circles slightly smaller than your pie dishes. Simply lay the circle on top of the filling. Bake for 12-15 minutes or until golden brown.

Let cool just enough to eat and serve.

While I made individual servings, you can easily make one single pie, the small ones are just a bit more fun.

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Filed under pie, savory pie

Onion pie and vegan cat food


Let me start off by saying that I don’t like onions. I understand that they provide a good deal of flavor to certain dishes but if given the option, I would more often than not go without them. I really wanted to make a savory pie though and even though this was nothing like the recipe I envisioned, I came across this recipe and decided to try it.

The end result was delicious. It was something like eating sweet onions on a cheezy biscuit crust. I even had seconds. It’s not necessarily something you would want to have for dinner all the time and could probably have used some greens to go along with it but was insanely good. Check out the recipe below.

Onion Pie
Recipe adapted from How to be a Domestic Goddess.

topping:
2 very large yellow onions
1 Tbsp olive oil
1 Tbsp Earth Balance
1/2 tsp dried thyme
2 oz soy cheddar cheeze, finely shredded
salt and pepper to taste

crust:
1 1/3 cup flour
1/3 cup nutritional yeast
1 tsp baking powder
1 tsp salt
1 1/2 tsp egg replacer
2 Tbsp water
1/2 cup soy milk including 1 tsp apple cider vinegar, left to curdle
1 tsp dijon mustard
3 Tbsp Earth Balance, melted
1/2 cup soy cheddar cheeze, finely shredded

For topping: Cut onions into large pieces. Heat olive oil and Earth Balance over medium heat. Add onions and saute for about 30 minutes, covered and stirring occasionally. When the onions being to soften, add the salt, pepper and thyme. Continue to cook until the onions are quite soft and browned on the edges.

Preheat oven to 400 degrees. Grease a 9″ pie dish with Earth Balance.

Put the onions into the pie dish, sprinkle with soy cheeze and set aside.

For the crust: Mix the soy cheese, flour, baking powder, nutritional yeast and salt in a bowl. In a separate dish, beat the egg replacer and water together until frothy. Combine the soymilk/vinegar mixture, egg replacer, melted Earth Balance and mustard. Pour into the dry ingredients and stir. The dough will be fairly sticky. Remove from the bowl and stretch out as if you were making a pizza crust about the size of the pie, being careful not to tear holes in it. Lay on top of onions in pie dish and seal edges.

Bake for 15 mins then turn down heat to 350 degrees and bake for another 10 mins or until the crust is golden brown. Let sit for a few minutes after removing from oven then place a large plate on top and flip the pie upside down. Slice and enjoy!

And on to the cats…When I decided to adopt cats, one of the big concerns in our household was what to feed them. Being vegan, it didn’t seem right to feed them non-vegan food, but being that they are naturally carnivores, it was important to give them proper nutrition. So far their diet is a bit of an experiment and a combination of vegan and non-vegan cat foods.

The vegan option that seemed the most promising was some supplements made by Hoana that you make into your own cat food. It comes with a bunch of recipes from kibble to rice and tofu mix. I went with the recipe for seitan as seen below.

kittie seitan


It may not be the prettiest meal, but isn’t that far from something that I would eat myself. I made some very simple seitan, by just boiling some chunks of vital wheat gluten mixed with nutritional yeast in water with a bit of soy sauce for an hour. If I had a vegetable stock without onions or garlic in it I would have probably used that. In the future, if I have more time, it would be possible to make the stock and would make the seitan itself more flavorful.

I tore up about 3 cups of the seitan into even smaller pieces and mixed them a sauce made of 4 tsp VegeKit, 1/3 cup nutritional yeast, 1 Tbsp olive oil and a bit of soy sauce.


The verdict? They really like the stuff! I was surprised after hearing quite a few people say their cats wouldn’t eat vegan cat food. I can understand where this general misconception would come from since a lot of people wouldn’t take the time to make food for their cats. For example, they really don’t like the canned vegan cat food I ordered and won’t eat it unless it’s mixed with something they do like.

Since the seitan chunks are a bit more chewy than just plain cat food, Mochi (the grey one) has taken to batting them around on the floor while she eats. Personally I’m fine with this. If a cat were going to eat a live mouse, they would probably play with their food just the same. Meeme on the other hand likes to lick most of the ‘sauce’ off the seitan before she eats it. Every time I have fed them this, it is all gone by the morning. I’ll definitely have to try some of the other recipes but this is a total success.

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Filed under meeme and mochi, savory pie


I feel like I’m constantly trying to used leftovers or open food. I opened a jar of applesauce for something or other and wanted to try and used the rest of it before it could go bad. I also had an extra premade pie crust. I was thinking to myself there should be such a thing as an applesauce pie, because that’s what I wanted to make. Sure enough there is.

I altered some recipes I found to make a vegan version. My boyfriend loved this pie. The flavors were really good but it was bit too “buttery” for me. Here’s the recipe…

Vegan Applesauce Pie

1 Pastry crust
3 tsp egg replacer mixed with 4 Tbps warm water
3/4 c sugar
1/4 c brown sugar
2 Tbs flour
1/2 tsp ground nutmeg
1/2 cup Earth Balance softened/melted
1 c unsweetened applesauce
1 tsp vanilla extract

Preheat oven to 350 degrees.
Mix together sugar, flour and nutmeg.
Combine egg replacer with warm water and beat till frothy.
Mix egg replacer with applesauce and Earth Balance and blend until smooth.
Combine all ingredients and mix together so that there aren’t any lumps.
Pour into prepared pastry crust.
Bake for 45 minutes.
Remove from oven and let cool completely before serving. This pie holds together even better when it is refrigerated.

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Filed under applesauce pie, veganmofo