Sometimes you wake up and you realize you are years older than you imagine yourself as. That is what happened to me last weekend when Wyatt’s little brother graduated from college. The exact same college I had graduated from several years back. The memories of him being a freshman and showing him the ropes around campus are so fresh. I’ve known him for four years but I always envision him as that young and naive freshman; I guess that means I always envision myself as that outgoing, a little too judgmental and way too cocky junior. That was a good year – it was the year I lived with two wild friends and it was the year we hosted all sorts of parties with local bands in our basement and it was the year I met Wyatt. It was the year that I got his brother a little too drunk when we went to see Ty Segall and Wyatt wouldn’t talk to me for days. It was the year I had come back from living in Nashville and it was the year I finally truly and honestly felt comfortable in my skin. It was the year they banned 4Loko (thank goodness) and it was the year I got hired at my current job. It was the year I always look back on and can picture so clearly when thinking about college.
Entries Tagged as 'pie'
Posted on: May 18, 2014
Posted on: April 23, 2014
I’d like to pretense this story by mentioning that I am turning 25 this year. With that in mind, I’ve received an Easter “basket” every year of my life (that I can remember) from my mother. Even after I moved out at 18, my mother always managed to ship a box full of colored confetti and festive treats in the form of candy, money, cookies, or whatever else I was into at the time. This year was no exception.
Our doorbell rang bright and early on Thursday morning when our UPS man dropped off a large package that was over-nighted from Seattle, Washington. I opened it up to find an array of spring foraged foods in the form of ramps, black garlic, blood oranges, palm heart, and mushrooms. This immediately prompted a ‘thank you’ text to my mother which was replied to with a comment about ‘I guess you are officially an adult when you get excited about receiving vegetables in your Easter basket’. That statement would almost be true if it wasn’t for the fact that I was so excited to receive these vegetables so I could play with them. I’d like to think I play with my food as much now, if not more, than when I used to receive dinosaur shaped gummies and candy necklaces (which were my favorite, by the way. I think I may have even rocked those up until the end of middle school).
This quiche has an Asian flair to it with the fermented garlic giving almost a soy sauce scent. The saltiness of the garlic leaves no room for cheese so I’d suggest leaving it out (just this one time) and let the vegetables shine. If you having trouble finding ramps in your area then feel free to substitute them with chopped spring chives or caramelized onions. The black garlic (also known as fermented garlic) might be the trickiest of ingredients to find on this list but it will be worth the hunt – check your local farmer’s market or asian food market if you are having trouble finding it at your usual stops.
Posted on: November 21, 2013
(Although I wish this was my own feast that I was muchin’ down on, it is not. As a change of pace on VV, I’ve borrowed most of the photos in this post so please click on the images to check out more beautiful photos from the original authors)
I’m a total planner. Anytime my boyfriend mentions he’d like to go on a trip somewhere, I’ll have a full day by day itinerary wrote up and emailed to him by the following evening. He usually has forgot he even mentioned anything by the time he receives the email but I know he has to smirk a little in that moment he opens it to find days (usually by the hour) planned out with restaurants, museums, sights, road stops, forests, and campsites. At least, I know I smirk a little when I re-read those emails. I don’t realize I’m doing it but I’m being exactly like my father in those moments. He would take us all (my brother, my three cousins who lived with us, and my step-mother) on a two week vacation every August when I was growing up. For the months leading up to it, he would pull out the atlas after dinner and compare tourist books (this was before the internet was a real big thing) to what was along the route. I remember how playful he always was in those planning moments and he’d tease me with comments like ‘should we go gambling in Vegas or take that 7 mile hike all uphill to see the rock that resembles a monkey head?’ (as if either of those things were appealing to a 10 year old).
Most of these trips I plan are just ideas – tucked away in email folders – never to actually be carried out. Sometimes I wonder if I have more fun planning adventures then actually taking them. There is just something comforting about these plans being there – comforting in the sense that if we did ever decide to sneak away to the Smoky Mountains or Lake Powell or Montreal at the last second, we wouldn’t miss a thing because I’ve got an itinerary for that!
Anyhow, I bring this story up because I planned out Thanksgiving. Thanksgiving is sort of like a trip – you spend months planning and prepping only to have it carried out in one big meal. The funny thing is I’m not even hosting Thanksgiving this year. We always have Thanksgiving at my parent’s house up north and all I do is pick out a few recipes to make the day of and demand a Tofurky. However, even though I’m not hosting Thanksgiving, I still made a Thanksgiving menu. You know, just in case I ever feel like throwing a Thanksgiving dinner on a non-Thanksgiving holiday or something? Okay, that sounded crazy. I just mean that I did it because I enjoy planning. Planning can be a hobby, right?
So, to get to the point, if you are looking to host a Vegetarian Thanksgiving this year or just still need a few ideas on some sides, here is how I envision the perfect Vegetarian Thanksgiving:
Posted on: November 19, 2013
Being a vegetarian at your boyfriend’s family Thanksgiving can be madly intimidating. Or going home and explaining to your family for the first time that you no longer will be eating your aunt’s legendary roast. Although it’s never fun having to repeat yourself over and over to every person at the gathering about why you aren’t diving into that meat, it’s something all of us vegetarians (and vegans!) have had to endure. Instead of spending your entire evening avoiding eye contact with everyone in the room in an attempt to avoid that ‘dietary needs conversation’, whip up a batch of these hand pies to win everyone over. No meat lover will miss the meat in these little pockets of savory deliciousness and they might just agree that these would make a better main course (or appetizer or side or all 3).
Although eating a giant turkery for Thanksgiving is ‘traditional’, I say the hell with it! Let’s make our own tradition!! You aren’t constrained to eating that one meat that is ‘traditional’ and you can play around with any food you enjoy. And, in my opinion, I think these little pockets of pot pies are better than any dried out turkey I was served as a child.
Hop on over to DeSmitten Design blog for the full recipe and learn more!
Posted on: October 7, 2013
Think caramel is the only sweet topping you can salt? Think again. Imagine this salted molasses as the darker-spicier-brunette sister to the blondie we know as salted caramel. It also has that addicting sweet / salty flavor profile but with a bit of a richer flavor. I’m really not sure why caramel gets all the attention and why we don’t salt more sweet syrups. Why not salted honey? salted molasses? salted date syrup? Salted agave nectar? Based on how this pie tasted…I think I’m on to something here.
Besides the salted molasses, the other secret ingredient that really sets this pie apart is the use of vanilla beans. Vanilla extract is great when you want to infuse your baked goods but there is nothing better than speckles of fresh vanilla seeds. I stuck them in both the custard filling and in the molasses drizzle. If your local grocery store doesn’t carry vanilla beans (I know many don’t – shame on them!) then I highly suggest hopping over to J. R. Watkin’s site and picking up some of theirs. They were kind enough to send me some samples a few weeks back and I was legitimately blown away. I’m the kind of person who usually buys the beans in bulk and these beans put all of those to shame. These beans were some of the freshest I’ve ever baked with (and I, weirdly enough, have a lot of experience baking with vanilla beans. Check out here and here and here and here and here and here for written proof of it).
Posted on: May 19, 2013
Let’s talk about micro greens. Do you eat them? Do you grow them? To be perfectly honest, I had not had much experience with them before this spring. After planting my two gardens, I was still left with tons of seeds until I rememberd an article my Grandma sent me a few months back about using extra seeds to make micro greens. The process is simple and only takes between 7 and 14 days to grow. So while you are sitting around waiting for those tomato plants to produce fruit three months down the road, you could have already harvested six rounds of micro greens!
For this recipe, I used basil micro greens which complimented the strawberries wonderfully. It tasted like summer in every bite. I’ve found the basil micro greens to be the most flavorful so far but the swiss chard is the prettiest. With tiny strips of pink, yellow, and red…it’s hard to resist not topping everything with them. If you are into the idea of making your own micro greens, check out Claire’s post on it here or hop on over to Organic Gardening for their step by step tutorial.
Also, on the topic of new things, I was at the farmer’s market earlier today and my friend mentioned how her boyfriend eats the strawberries with the stems on. I immediately asked if she had told me he wasn’t supposed to do that and she laughed. She then went on to tell me that although it’s not standard, it’s in fact totally okay to eat the stems and that she has no right telling him not to do it. I didn’t believe her. After much research (aka – hopping on my iPhone), I discovered that I was completely wrong. MIND BLOWN. AND…this was a game changer! I loved sliced strawberries but they are so much more beautiful whole. Hence the reason i kept them whole in this recipe…you can totally dig into the ENTIRE strawberry. BUT, if that is too weird for you (it’s okay, I totally understand) then feel free to chop the strawberries into thin slices or chunks.
If you’d like to just make one regular pie size version instead of two miniature, just double the recipe below.
Posted on: May 12, 2013
I had making a pie on the mind all week. I don’t get this urge very often (mostly because making a pie for two is just plain irresponsible) but decided to let myself indulge this time. My original thought was a blueberry basil pie but I was going to be open to whatever the farmer’s market would supply me. The only fruit I ended up finding at the market were strawberries and I knew I had to get them. They were petite and had the irresistible rustic appearance that wild strawberries often times have. This led to an internal struggle though…what other flavor combination would I use with strawberries? There was no basil at the market so that was out. I knew that rhubarb was the right choice (being in season and because strawberry rhubarb makes everything taste like a fruit roll up – in a good way) but I didn’t want to admit it at first. The ground breaking culinary discovery that rhubarb and strawberries were made for each other happened long before VV came around. What would make my pie different from the 100 million other recipes out there?
After racking my brain & running through every spice and herb imaginable in my head, it clicked. Ginger. Ginger had become my BFF over the winter (when I was constantly warding off a cold with Ginger Lemon Tonics). I immidetely imagined a gingerly zing hitting the tongue moments after the strawberry rhubarb kicked in for a second layer of flavorings. And you know what? I was right. I am SO glad I was right. Thank you, ginger. Strawberry Rhubarb pies will never be the same.
Strawberry Rhubarb Pie with Ginger Crumble
Adapted from Vegan Pie in The Sky
For the Crust:
- 1 1/2 cups all purpose flour
- 2 Tablespoons sugar
- 1/2 teaspoons salt
- 1/2 cup cold vegetable shortening
- 4 Tablespoons ice water
- 2 teaspoons apple cider vinegar
For the Filling:
- 2 1/2 cups rhubarb, cute into 1/2 inch chunks
- 3 1/2 cups strawberries, cut into 1/2 in chunks (fresh or frozen)
- 2/3 cup sugar
- 2 Tablespoons cornstarch
- 1 Tablespoon lemon juice
- 1/2 teaspoon salt
For the Crumb Topping:
- 1 cup all purpose flour
- 1/3 cup brown sugar
- 2 Tablespoons white sugar
- 1/4 teaspoon salt
- 1/2 teaspoons nutmeg
- 1 tablespoon fresh grated ginger
- 1/3 cup Earth Balance (or other vegan butters or regular butter if not wanting to make vegan)
For the crust: Combine the sugar, flour, and salt in a bowl. Using a pastry cutter (or your clean hands) cut in the shortening to the mixture until coarse crumbly dough as formed.
In another small bowl, combine the ice water with the vinegar. Drizzle 1/3 over the water over the flour mixture and stir. Drizzle another 1/3 over the mixture and stir again. Drizzle the rest of the water over the dough and form a soft dough ball. If the mixture hasn’t come together, add another tablespoon of ice water. If it’s too wet, add a tablespoon of flour. Wrap the dough in plastic wrap or parchment paper. Let sit in the fridge for an hour.
For the filling / crumb: Combine all the filling ingredients in a bowl and set aside. For the crumb, combine the flour, sugar, salt, ginger, and nutmeg. Drizzle in the butter with one hand and swish around the mixture with a spatula with your other hand. Mix until large crumbles form.
Preheat oven to 350 degrees.
Roll the dough out on floured parchment paper (this will help you transfer it to your pie to the pan). You’ll want to make a 12″ circle with the dough. Quickly flip the dough into your pie pan and remove parchment paper. Add filling over dough and then spread the crumble evenly over the top.
Cover with aluminum foil and poke a few holes to let steam escape. Bake for 20 minutes and then lower heat down to 350 degrees. Remove foil and let cook for another 30 minutes or until the topping has browned.
Let cool for 20 minutes before serving.
Posted on: September 24, 2012
I know we are all super excited for Fall but it was still quite the slap in the face this morning when we woke up to it being 39 degrees out. I’m not complaining or anything but HOW DO PEOPLE GET OUT OF BED WHEN IT’S COLD OUT? I can already foresee many [many] lazy days in bed with my macbook and hot tea in my near future.
Anyhow, I hope everyone had a fantastic weekend. We tried to go apple picking yesterday but the Midwestern drought that struck our entire month of July seems to have thrown off the growing season and all the apples had already fallen from the trees. Ah well, at least we got some yummy apple cider and fig jam out of the experience (and persimmon pulp…more to come on that in a future post…).
Here are a few pictures from a mid-week dinner picnic we went on last week. Nothing like watching the sunset over the lake to cure the mid-week blues. [warning: sorry cat lovers but there are A LOT of dog pictures to follow...Tuko was being extra photogenic that day and seems to have jumped into 90 percent of my photos from the evening]:
So yeah, last week I promised you that I would get the last bit of summer out of my system and move onto fall this week. That means that I won’t be posting that absolutely delicious bruschetta recipe I had hope to but I will be posting lots of cinnamon, apple, and pumpkin themed recipes this week. MMMMMMM.
Oh, and speaking of cinnamon…let’s start the week off with an essential: pumpkin pie spice. I grew up using pumpkin pie spice that was prepackaged from our grocery store but did you know it’s ridiculously simple to make your own? And on top of that, you can make it with spices that you more than likely have sitting in your pantry. How cool is that? So why not whip up a batch to use in all your fall baked goods, to sprinkle on top of warm oatmeal, and to spice your cider with?
Pumpkin Pie Spice
- 4 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons ground ginger
- 1 teaspoon ground allspice
Mix together and sprinkle over everything. BAM! That’s it.
Store in an airtight container with the rest of your baking spices.
Posted on: April 5, 2012
You can probably expect to see a lot of baking posts in the next month. Things are winding down with school which means stress is at an all time high as I finish this chapter in my life and begin to prepare for a new one. This entire year has been a game of decision making and I am constanly hoping I make the right ones. The time is nearling where I will begin to see where my decision takes me and I feel like I have been holding my breath waiting. In the meantime, I’ve turned to yoga and baking to cure my anxiety.
This tart was influeced by how beautiful I thought the Galette was that we made the other month and this could almost be considered a sweet spin on that recipe (although I am going to continue to call it a tart because I have a diffferent “sweet spin” in mind that I plan to recreate for a sweet Galette ASAP- stay tuned for that!).
Anyways, this tart did turn out beautiful and absolutely delicious! I have become a big fan of these “free form” type crusts instead of the traditional because I just love the rustic look it gives to the pies; it just gives off more of a home cooked feel than standard pies that mimic the same kind you purchase in the store.
For the crust:
- 1 1/4 cup all purpose flour
- 2 tsp sugar
- 1/2 tsp salt
- 1 stick cold butter, cut into small pieces
- 3 tbsp ice water
- 1 pint strawberries
- 1 pint blueberries
- 2 tbsp cornstarch
- dash of lime juice
- 1 tsp cinnamon
- 1/2 cup sugar
- 1 egg + 1 tsp water, beaten together
- 1 tsp strawberry jam
- 1 tsp water
In a large mixing bowl, stir together the flour, sugar, and salt. Using your hands, rub the butter into the dry mixture until it all resembles coarse sand. Then, add in the ice cold water and form a ball of dough. Wrap in plastic wrap and place in the freezer for about 5 minutes or until chilled.
To make the filling, combine the berries, cornstarch, sugar, lime juice, and cinnamon in a large bowl. Let sit while you roll out the dough to help make a thick syrup.
Take the dough out of the freezer and use a rolling pin to make a 12 inch circular crust. Scoop the filling into the mixture and make sure to leave an inch or two empty to fold over. Next, fold over the edges and brush them with the egg/water mixture.
Cook for 15 minutes. Lower heat to 375 and cook for an additional 20 minutes or until the berries have softened and the crust has browned.
Combine the teaspoon of jam and water together and crush on top for a nice glaze.
Serve with ice cream or whip cream.
Make sure to share with your puppy and roommates!
Posted on: March 25, 2012
I actually made this last weekend but have been putting it off for two reasons: 1. I was a little frustrated because pictures could not convey how beautiful this piece of food was and 2. I don’t even know where to begin with being able to describe just how delicious this thing was.
Honestly, this is a bit more complicated than most of the recipes I blog about but it’s well well well worth the extra effort. The crust is flaky like a crescent roll with the slightest hint of sweet from the sour cream that you would never expect. And then the veggies are roasted until they practically melting in your mouth and to top it all of there is a layer of cheese on both the top and bottom. Looking to impress some guests? Please please please make this Galette!
I suggest making the pastry crust earlier that day so save time when it comes to cooking it. Also, I got the crust recipe from Smitten Kitchen so head over there and prep the crust!
Spring Leeks and Zucchini Galette
- 1 Tablespoon olive oil
- 2 Leeks, sliced
- 2 zucchinis, sliced
- 2 small red potatoes, thinly sliced
- 2 garlic cloves, minced
- 1 cup smoked mozzarella, shredded
- 3 teaspoons dried thyme
- 1 ounce blue cheese, crumbled
- Drizzle of honey
- 1 crust from Smitten Kitchen
- Salt/Pepper, to taste
- 1 egg white mixed with 1 Tablespoon water
Preheat oven to 400 degrees.
Heat the Olive oil in a large skillet over medium. Add the garlic, potatoes, zucchini, and leeks and saute for about 3 minutes. Then add in the thyme and salt/pepper and saute for another 2 to 3 minutes.
Spread the cup of smoked mozzerela evenly across the bottom of the crust. Line the vegetables however you’d like within the crust (we did in inward spiral with the zuccini and potatoes and then put the leeks in the middle but feel free to get creative)! Top with chunks of goat cheese and fold the extra crust over (see pictures below!). Brush the egg white mixture along the crust and pop in the oven for about 40 minutes or until the vegtables has softened and the crust is browned.
Drizzle a tiny bit of honey over the goat cheese sections and serve right away! Be careful though because there was three of us and this was gone in about 2 minutes with us wishing we had made 2…or 3 galettes!
Posted on: March 11, 2012
If you have a second you should wander over to Samantha’s blog and check out my guest post!
Yay! Happy Sunday!
Posted on: November 3, 2011
These things are really freaking adorable. Miniature pies that you get to hog all to yourself? Genius! And they are vegan and guilt freeee!
I recently received Isa’s new ‘Pie in the Sky’ cookbook (Vegan Pie in the Sky) and immediately, like a little kid with a new toy, wanted to make everything in it. I restrained for many weeks (having 2 jobs and going to school really cuts into my free time and I didn’t want to half ass these recipes) I finally decided last week that I was going to tackle one of them. The fruit I had on hand was strawberries so I settled for the Strawberries and cream because anything with coconut milk in it is a winner in my book. Of course, half assing began when I was suppose to put the coconut milk in the fridge for 8 hours before hand (Hellllooooo freezer!) so feel free to stick yours in the freezer for half an hour or so if you don’t think of it 8 hours in advance (mine turned out fine anyways).
I associate making crusts with making bread and assume it’s super time consuming but that is a ridiculous myth that my mind seems to have made up. This crust was so simple and vegan and oh so yummy. Don’t feel intimidated and go go go for it! Also, this recipe is done in steps (separated by each part of the pie: crust, filling, and cream) so take it step by step and you’ll be fine
And lastly, I didn’t have enough strawberries on hand so I substituted bananas for one of the pies which was delicious. I highly recommend experimenting as well. Bananas n’ cream. Peaches n’ cream. Pears n’ cream! Get creative! Something great about using miniature pies is you can mix and match whatever.
Strawberries and Cream Tartlets
For the Crust:
- 1 1/2 cups all purpose flour
- 1/3 cup confectioner’s sugar
- 1/8 teaspoon salt
- 3/4 cup Earth Balance
Prepare to get messy!
In a large mixing bowl, combine the flour, sugar, and salt. Add the Earth Balance in chunks and then use your (clean! hands and mix it all together so it creates a dough.
Divide the dough into five parts and use one for each miniature tartlet tray. Press the dough firmly into the pans and on the side. Use a fork to poke (plenty!) of holes all through the dough so that it doesn’t puff while cooking.
Stick in the freezer for a half an hour or until frozen (this is the part you where you switch to preparing the inside while it freezes- like cutting the strawberries!).
For the Filling:
- 4 cups of strawberries, sliced thin and evenly (this is where I used less and substituted bananas!)
- 2 1/2 Tablespoons starch (potato starch, corn starch, etc)
- 1 Tablespoon fresh lemon juice
- 1/3 cup sugar
Preheat oven to 375.
Mix together all of the filling ingredients. Let set for a few minutes so a syrup can form. Pull the crust from the freezer and bake for ten minutes.
Once done baking, line the insides of the tartlets with strawberries and then pour the syrup over the top. Bake for 25 minutes.
Prepare the cream while it’s baking for the last ten minutes.
(before cream is put on top)
For the cream:
- 1 cup coconut milk
- 1/2 cup confectioner’s sugar
- dash of vanilla extract
- Blend together with a mixer until light and fluffy.
Once the pies are done baking, top with cream (pour over the whole thing so they get in the cracks of the strawberries) and let sit for a few minutes and blend.
Munch down. Be selfish and eat it all for yourself. Share the other ones with your friends after you’ve had your fill.
Done. Pie Yumminess.
Posted on: August 26, 2011
Okay, I realize I’ve been on this crazy strawberry kick lately but they have been ridiculously cheap and huuuuge lately so how can I resist? Plus, anything smothered in Nutella is going to be heavenly so no need to complain about the strawberry overload.
So my German instinct told me immediately that I must make these when I stumbled upon the idea of mixing strawberries and hazelnut chocolate goodness (I stumbled upon the original recipe at peotinthepantry.com) in a buttery crust.
As with alot of recipes I’ve posted, it’s such a simple idea and a perfect example of how you can make a yummy snack (or desert) with minimal ingredients. It’ll hit the spot for those late night munchies while you curl under the covers with your new puppy or it would be perfect to bring on a [waterfall] picnic with your David Bowie tapes (don’t forget the tape player if you do this!).
Also, keep in mind that it doesnt have to be exact and if you prefer more strawberries than Nutella or vise versa than do it [that's what it's all about, right?]. Anyways, so here’s the recipe and I promise it’ll maybe a half an hour all together.
Miniature Strawberry Nutella Pies
- 1 package of rollable pie crust (thawed) or rolled
- 6 tablespoons Nutella
- 6 strawberries, diced
- 1 tablespoon sugar
- 1 egg
- Pure cane sugar (for sprinklings)
Preheat oven to 400 degrees and grease a cooking sheet using spray or oil. Put the diced strawberries in a bowl with the tablespoon of sugar and let them sit so they absorb the sugar and become slightly syrupy.
roll out the pie crust and use a round cup with a large top as a cookie cutter to make circular cut-outs of the dough [the size of them will determine how many individual pies you make and it really doesnt matter it as long as you keep it consistent].
Spread a tablespoon of Nutella on the pie cut out piece, top with a few strawberry slices, and top with another dough cut out. Use a fork to seal around the edges [make sure it's sealed really well so it doesnt leak in the oven!]. Repeat the filling and sealing process with the rest of your dough and filling.
Beat the egg in a small coffee cup (or bowl or whatever you’ve got handy) and dabble it on top of the pies just enough to get them wet so that the sugar will stick. Lightly drizzle the cane sugar over the pies and place them on the baking sheet.
Put in the oven for 8 to 10 minutes.
Let cool and then you are good to go. Decorate with more nutella and strawberries and just eat immediately with a big class of Almond milk.
That is all.