Sunday, 15 December 2013

Vegan Apple Pie

My mom makes an amazing apple pie. I mean it is unbelievable! And she only makes it once a year for Thanksgiving. Since I can no longer take part in this family tradition, it has sucked watching the rest of my family indulge in her fabulous baking. This year I decided to take matters into my own hands and bake myself a delicious vegan apple pie. This would ensure I too got to enjoy delicious pie with the rest of my family!

Below is my mom's pie recipe that has been "veganized". And I must say it was great, just like mom used to make. She even complimented me on a fabulous crust!

Preheat oven to 450 degrees


3/4 cup vegan shortening (I used Earth Balance)

2 cups flours (I used bread flour because it is the only white flour I have in my house)

1 teaspoon of salt

4-8 tbsp of cold water

Combined all ingredients in a medium sized bowl. To prepare pastry, cut dough in half and roll out each half on a floured surface to fit into your pie plate. I usually roll out the bottom place it on the pie plate then roll out the top. I measure if the dough is big enough by place the pie plate just above the dough to make sure it is the right size.

Pie filling

6 cups peeled, sliced apples (I left mine unpeeled to keep the goodness of the apple peel on the apples!)
2/3 - 1/2 cup granulated sugar (depending on tartness of apples )
1/2 teaspoon cinnamon or nutmeg
Pinch of salt

Combine all ingredient in a large bowl and mix well. You want all of the apples coated!

Place apples into bottom crust. Dot with 1 tablespoon butter then cover with top crust. Seal edges, flute and slash top.

Bake in preheated 450 oven for 15 minutes or until pastry is golden.
Reduce heat to 350 and continue baking 40-45 minutes longer or until apples are tender.

My mom's notes on apples: Apples to use are the ones that are more firm so that they hold their shape. Macintosh are not a good choice but they are great for applesauce.



Tex Mex Scrambled Tofu

I have been meaning to post a couple things lately, however I recently got an adorable puppy. She is great, but as you can imagine she takes up a lot of my time! Even without a new pup I find this time of year many people don't have the time to cook elaborate meals. Have breakfast for dinner is the perfect solution -- at least in my book! It is quick, easy and delicious. Scrambled tofu is tasty and versatile. \You can keep it simple by just putting your favourite spices in with mashed tofu or add veggies that you have in your fridge. Anything goes! I create this recipe to satisfy my craving for Mexican. It is easy and quick, which is perfect for those cold winter nights you don't feel like spending a lot of time in the kitchen.

1 block firm tofu (you can also you medium depending on your preference)
Chili powder
Garlic powder
Salt and pepper

Place a pan on medium heat with oil. Place tofu in a medium sized bowl with mustard, turmeric, chili powder, garlic powder, salt and pepper. You can use as much or as little of each spice as you like.

 Mash the tofu with a fork and mix all ingredients together. Place the tofu and spice mixture into the frying pan. Cook until the tofu lightly browned.

Add some vegan sausage or bacon, toast, and kale or spinach and you have a terrific and fast evening meal or breakfast!