Your Chance to REP VEG at a Local Pie Baking Contest
Some people say that the proof is in the pudding. However, the true gourmand knows that the proof is in the pie crust, and the TRUTH is in the VEGAN pie crust. Truthseekers, get out your rolling pins, for the day of reckoning is well nigh upon us:
There is a $15.00 entry fee for bakers, and the lazy ones among us can just show up and sample the pies for $1.00 a taste. For information on how to enter, visit the promotional page on Facebook, or contact the organizers at 616-454-7900 or crestonvista@gmail.com. Proceeds go the AmeriCorps VISTA program of the Creston Neighborhood Association.
Operation Infiltration
Though this event is not officially a VEGAN Pie Bake-Off, that just makes it all the more important to get as many delectable vegan offerings on the table as possible. Curly's Deep Dish Country Apple and Karyn's Chocolate Silk with Soy Topping are pictured here to stoke your motivation. A coordinated effort from extraVEGANzers could make a real impression, as everyone would be wondering why the vegan pies were disappearing first! COMMENT NOW and share your favorite vegan pie recipe!
My first two pie attempts were a strawberry rhubarb pie with crumb topping and a chocolate peanut butter truffle pie. Both were pretty darn good, but the strawberry rhubarb could've used more rhubarb and a little less sugar, could've cut some of the margarine from the crumb topping, and I needed to make extra crust to cover the bottom of the pie dish. The chocolate covered pretzels were really a hit, so don't skimp on those. Here are the recipes...
Strawberry Rhubarb Pie
Crust: 1 cup flour
1/2 cup vegan margarine
about 1/4 cup water
Cut margarine into flour until crumbly, stir in water until dough sticks together, and roll out on floured surface.
Filling: 1 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 cups diced rhubarb
2 cups strawberries, hulled & thick sliced
2 Tablespoons margarine
Mix sugar, flour, and salt and sprinkle a bit on top of the pastry in the dish. Combine rhubarb and strawberries; add sugar mixture. Place in pastry-lined dish and dot with margarine.
Crumb topping: 1 cup rolled oats
1/2 cup all purpose flour
2/3 cup brown sugar
6 tablespoons margarine
1 teaspoon vanilla
1/2 teaspoon cinnamon
Blend the oats, brown sugar, flour, butter, cinnamon, vanilla on low speed until it forms a coarse meal and crumble over top of pie. Bake in preheated 425F oven for 40-50 minutes with aluminum foil tented over pie (or topping WILL burn).
Crunchy Chocolate Truffle Pie
Graham cracker crust: one package graham crackers (10 sheets)
1/4 cup vegan margarine
Smash graham crackers and stir in melted margarine. Press into pie plate and bake for 8 minutes at 375.
Filling: 1 cup semi-sweet chocolate chips
1 12-oz. container firm silken tofu
1/2 cup pure maple syrup
1 cup creamy peanut butter
1/2 cup chopped chocolate-covered pretzels
Place chocolate chips in microwave-safe bowl, and microwave on high for 30 seconds. Stir chocolate, and heat 30 seconds more. Repeat heating and stirring until chocolate is just melted. Set aside.
Combine tofu and maple syrup in food processor, and blend until smooth. Add peanut butter, and process until smooth. Add melted chocolate, and process once more until smooth.
Pour peanut butter-chocolate mixture into pie crust, smoothing the top; refrigerate 20 minutes. Sprinkle pretzels on top, and serve, or refrigerate until ready to eat.
My first two pie attempts were a strawberry rhubarb pie with crumb topping and a chocolate peanut butter truffle pie. Both were pretty darn good, but the strawberry rhubarb could've used more rhubarb and a little less sugar, could've cut some of the margarine from the crumb topping, and I needed to make extra crust to cover the bottom of the pie dish. The chocolate covered pretzels were really a hit, so don't skimp on those. Here are the recipes...
Strawberry Rhubarb Pie
Crust: 1 cup flour
1/2 cup vegan margarine
about 1/4 cup water
Cut margarine into flour until crumbly, stir in water until dough sticks together, and roll out on floured surface.
Filling: 1 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 cups diced rhubarb
2 cups strawberries, hulled & thick sliced
2 Tablespoons margarine
Mix sugar, flour, and salt and sprinkle a bit on top of the pastry in the dish. Combine rhubarb and strawberries; add sugar mixture. Place in pastry-lined dish and dot with margarine.
Crumb topping: 1 cup rolled oats
1/2 cup all purpose flour
2/3 cup brown sugar
6 tablespoons margarine
1 teaspoon vanilla
1/2 teaspoon cinnamon
Blend the oats, brown sugar, flour, butter, cinnamon, vanilla on low speed until it forms a coarse meal and crumble over top of pie. Bake in preheated 425F oven for 40-50 minutes with aluminum foil tented over pie (or topping WILL burn).
Crunchy Chocolate Truffle Pie
Graham cracker crust: one package graham crackers (10 sheets)
1/4 cup vegan margarine
Smash graham crackers and stir in melted margarine. Press into pie plate and bake for 8 minutes at 375.
Filling: 1 cup semi-sweet chocolate chips
1 12-oz. container firm silken tofu
1/2 cup pure maple syrup
1 cup creamy peanut butter
1/2 cup chopped chocolate-covered pretzels
Place chocolate chips in microwave-safe bowl, and microwave on high for 30 seconds. Stir chocolate, and heat 30 seconds more. Repeat heating and stirring until chocolate is just melted. Set aside.
Combine tofu and maple syrup in food processor, and blend until smooth. Add peanut butter, and process until smooth. Add melted chocolate, and process once more until smooth.
Pour peanut butter-chocolate mixture into pie crust, smoothing the top; refrigerate 20 minutes. Sprinkle pretzels on top, and serve, or refrigerate until ready to eat.
Sorry, friends. Computer glitches + my excitement for this event = duplicate posts.
Christa | July 2, 2008 10:24 AM
My first two pie attempts were a strawberry rhubarb pie with crumb topping and a chocolate peanut butter truffle pie. Both were pretty darn good, but the strawberry rhubarb could've used more rhubarb and a little less sugar, could've cut some of the margarine from the crumb topping, and I needed to make extra crust to cover the bottom of the pie dish. The chocolate covered pretzels were really a hit, so don't skimp on those. Here are the recipes...
Strawberry Rhubarb Pie
Crust: 1 cup flour
1/2 cup vegan margarine
about 1/4 cup water
Cut margarine into flour until crumbly, stir in water until dough sticks together, and roll out on floured surface.
Filling: 1 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 cups diced rhubarb
2 cups strawberries, hulled & thick sliced
2 Tablespoons margarine
Mix sugar, flour, and salt and sprinkle a bit on top of the pastry in the dish. Combine rhubarb and strawberries; add sugar mixture. Place in pastry-lined dish and dot with margarine.
Crumb topping: 1 cup rolled oats
1/2 cup all purpose flour
2/3 cup brown sugar
6 tablespoons margarine
1 teaspoon vanilla
1/2 teaspoon cinnamon
Blend the oats, brown sugar, flour, butter, cinnamon, vanilla on low speed until it forms a coarse meal and crumble over top of pie. Bake in preheated 425F oven for 40-50 minutes with aluminum foil tented over pie (or topping WILL burn).
Crunchy Chocolate Truffle Pie
Graham cracker crust: one package graham crackers (10 sheets)
Christa | July 1, 2008 10:21 AM1/4 cup vegan margarine
Smash graham crackers and stir in melted margarine. Press into pie plate and bake for 8 minutes at 375.
Filling: 1 cup semi-sweet chocolate chips
1 12-oz. container firm silken tofu
1/2 cup pure maple syrup
1 cup creamy peanut butter
1/2 cup chopped chocolate-covered pretzels
Place chocolate chips in microwave-safe bowl, and microwave on high for 30 seconds. Stir chocolate, and heat 30 seconds more. Repeat heating and stirring until chocolate is just melted. Set aside.
Combine tofu and maple syrup in food processor, and blend until smooth. Add peanut butter, and process until smooth. Add melted chocolate, and process once more until smooth.
Pour peanut butter-chocolate mixture into pie crust, smoothing the top; refrigerate 20 minutes. Sprinkle pretzels on top, and serve, or refrigerate until ready to eat.