Pie for pi day!
I halved a chowhound recipe to make just enough dough for two small pies + extra dough for cutouts to decorate the top with (using a cookie cutter).
- 3/4 cup all-purpose flour
- 1/8 teaspoon fine salt
- 1/2 teaspoon granulated sugar
- 4 tablespoons unsalted butter (1/2 stick)
- 2-4 tablespoons ice water
- lemon zest, optional
Instructions: Combine flour, salt, and sugar, (and lemon zest if using) in food processor and pulse a few times. Add in butter and pulse again until butter is about pea-sized. Remove blade from food processor. Drizzle 2 tablespoons ice water and mix using spoon. Add another 1-2 tablespoons of ice water, if necessary for dough to come together– try not to add more than you really need.
- Two apples, diced: one Granny Smith, one red one (for a balance of sweet and tart)
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1 tablespoon brown sugar (or regular sugar if that’s all you have)
- zest from half a lemon
- juice from half a lemon
- spices: cinnamon, nutmeg, and/or ginger
Instructions: Melt butter in pan on medium, then add diced apples to pan. Add salt, brown sugar, lemon juice, lemon zest, and spices. Continue to cook until apples are soft. Remove from heat and let cool in the fridge.
Roll out pie dough and then place into small pie pans– or just into circles to make a galette if you don’t have small pie pans. Add cooled filling, and then top with some more rolled out pie dough. You can make fun shapes here, or just do something standard/boring, it doesn’t matter because either way it will be delicious. Allow to cool/firm up in fridge for at least 30 minutes.
Preheat oven to 350F. Bake pies until dough is crispy and golden brown.
This is great on top of white rice for dinner, or with an egg for breakfast!
- 1 cup cooked lentils
- 1 can chickpeas
- 1 onion
- 2 cloves garlic
- 1/2 cup soy chorizo
- 1 teaspoon red wine vinegar
- salt and pepper to taste
- Sautee onion and garlic until onion is translucent. Add chorizo and cook another few minutes, until slightly browned. Add lentils and chickpeas, then cook another few minutes. Season with vinegar, salt, and pepper. Adjust seasonings if anything seems off.
Recipe from Minimalist Baker
My only change to the recipe was that I used a real egg instead of a vegan substitute.
- 1/2 cup white onion, minced
- 3 cloves garlic, minced
- 1 flax egg
- 8 ounces tempeh* (or sub 1 heaping cup rinsed and drained chickpeas for similar result)
- 1/3 cup vegan parmesan cheese
- 2 tsp Italian seasonings (or 1/2 tsp each dried basil and oregano)
- 1/4 cup fresh parsley (optional)
- 1/2 cup vegan bread crumbs (gluten free for GF eaters | or sub almond meal)
- 2 Tbsp your favorite marinara or tomato sauce
- Olive Oil for sautéing + Salt and Pepper to taste
- Preheat oven to 375 degrees and prepare flax egg in a small dish.
- In a large, deep skillet, sautee onion and garlic in 1/2 Tbsp olive oil over medium heat until soft and translucent – about 3 minutes. Set aside.
- Add tempeh to food processor and pulse to break down. Then add sautéd garlic and onion remaining ingredients (except olive oil) and mix, scraping down sides as needed. You want it to form into a moldable “dough.”
- Taste and adjust seasonings as needed. The tempeh will come across as a little bitter, but once coated, baked and served with marinara it’s not nearly as apparent.
- NOTE: Depending on how salty your vegan parmesan cheese is, you may need to add a little salt and pepper at this point. However, I didn’t find it necessary.
- Scoop out 1 Tbsp amounts of dough and roll into balls. At this time, heat the same skillet you used earlier to medium heat.
- Mix remaining bread crumbs and parmesan cheese together in a shallow dish. Add tempeh balls one or two at a time and roll to coat.
- Add enough olive oil to form a thin layer on the bottom of your hot skillet, then add your coated tempeh balls in two batches, as to not crowd the pan. Brown for about 5 minutes total, shaking the pan to roll them around to brown all sides.
- Add browned meatballs to a baking sheet and add to the oven to bake for about 15 minutes, or longer if desired for a crispier result.
- At this time, prep any pasta your want to serve with your meatballs, as well as your favorite marinara sauce (I love thispizza sauce).
- Once meatballs are deep golden brown and fairly firm to the touch, remove from oven.
- To serve, top cooked pasta with meatballs and pour over marinara sauce. Top with another sprinkle of vegan parmesan cheese and fresh parsley. Leftovers will keep in the fridge for up to a few days, though best when fresh.