Make four miniature pies 1 1/2 Cups Pistachios, ground 2 Tbs Agave Nectar 1 Tbs Water 1/4 tsp Salt Preheat oven to 250º. Lightly grease the pie pans with vegetable oil or vegan butter. Place 3 hard packed tablespoons of the crust mixture into each pie pan. With moist fingers, gently press the pistachios to the sides and bottom of each pan, forming a crust with a consistent thickness. There should be some leftover crust mixture to help patch holes. Bake for 10 minutes until golden brown around the edges. Cool completely before filling. Coconut Avocado Lime Filling 1 can Coconut Milk, cream only (chill can and scoop off cream) 1/4 Cup Sugar 1/4 Cup Lime Juice 1 Ripe Avocado, pitted and shelled Blend all ingredients in a food processor until smooth. Fill each crust with the filling (about 1/3+ cup per mini crust) and refrigerate. Coconut Cream Topping 1 Can Coconut Milk, cream only (chill can and scoop off cream) 1/4 Cup Powdered Sugar Chill cream in the bottom of a mixing bowl, metal if possible. Beat in sugar (by hand with a whisk or with a stand mixer) and chill again. Serve cold! A slice of kiwi on the top is a perfect compliment to this pie, both in flavor and in color.]]> VeganYumYum - Avocado-Lime Pie with Coconut Cream and Pistachio Crust VegLover 2012-08-19T13:21:01-05:00 pies http://wists.com/VegLover/pies/e21308a25299a27a7e68f29b4e0d92ac add to my Wists

Makes four 2 Granny Smith Apples, peeled and chopped (see below) 1 tsp Fresh Lemon Juice 1 Tbs Sugar + more for sanding 1/2 tsp Cinnamon 1/2 Recipe Pate Brise 3 Tbs Soymilk Pate Brisee 2 1/2 Cups Flour 1 Cup Earth Balance 1 tsp Sugar 1 tsp Salt 1/4 Cup + Cold Water Prepare the dough, divide in half and flatten into discs. Cover each disc in plastic wrap and chill for 1 hour. (Directions and pictures here) Preheat the oven to 400ºF. Peel the apples. Quarter each apple and remove the core from each slice. Cut each quarter in half, and in half again (making four slices from each quarter. Cut these slices in half again, crosswise this time, to shorten them. Place cut apples in a bowl. Coat apples in lemon juice, then add sugar and cinnamon and mix well. Set aside. Roll out your disc of pate brisee onto lightly floured parchment paper. You want to hit about 1/4 inch, but it’s not a big deal. Find something roughly 5″ in diameter to with which to cut circles of dough – it can be a small bowl, the top of a vase or a large beer mug, the pastic containers you get a grocery store in the bulk section, a cookie cutter – anything. Cut out 4 circles, and roll each circle out, one at a time, until about 1/8″ thick and large enough to fill the bottom of your pie pans. Gently place the dough into the mini pans and flatten it out as much as you can. You want the dough to hang over the edges just a bit. Fill each pie with apples, as compact as you can, since they’ll cook down in the oven. Use all the apples, even if you have to make them into a mound in order to fit them. Cut out 4 more dough circles, rolling each out individually to reach the final thickness. Use a small cookie cutter (or anything, really) to make cute vents, or even just make small slashes witha knife. Place on top of the apples, pressing down with your thumbs to seal. Use a fork to crimp the edges. Add a few dribbles of lemon juice to the soy milk to curdle it (it shouldn’t taste overly sour, though). With your fingers or a pastry brush, coat the top of each pie. Sand the tops of the pie with a coarse sugar. Regular sugar works fine, though! Place pies on a cookie sheet and place in the oven, turning temperature down to 350ºF. Bake for 30-35 minutes until golden brown. Allow to cool before serving.]]> VeganYumYum - Mini Apple Pies VegLover 2012-08-19T12:49:28-05:00 pies http://wists.com/VegLover/pies/86fa398e764b38d69a2de72a3b89df24 add to my Wists

Makes 8-10 pies 1 Recipe Pate Brisee 1 10 oz Bag Frozen Blueberries 2 Tbs Sugar 2 Tbs Cornstarch Preheat oven to 425º. Make and chill dough (click on the link in the ingredients for directions). Roll out 1 disc of dough to about 1/4″ thick. It’s much easier to do this on a large cutting board that has been covered in parchment paper and lightly floured. If the dough rips, press it back together with your fingers. Cut two rectangles out of the dough. It doesn’t really matter what size they are, since you’re going to roll them out again and make them larger, but mine were about the size of index cards. Roll out a rectangle again to its final thickness, about 1/8″ thick. That’s thin enough that the dough begins to become slightly translucent, but thick enough that you can still pick up the dough without ripping it. Use more flour as you’re rolling the dough out if you need to. Trim the dough again into a neat rectangle. Again, size isn’t important, so go for whatever size appeals to you. I wanted my finished pies to be the same size as pop tarts, so I guestimated the height (5 inches?) and the width (7inches?) and rolled out the dough accordingly. This will make a 3.5×7″ pie once it’s filled and folded in half to close. Prick one half of the dough with a fork, and place two tablespoons of filling on the other half. Pricking the dough helps it bake more evenly, preventing dough bubbles. You could cut out little shapes as vents instead if you want, but the filing will bubble up and out of any large holes. Fold the dough over the filling and press closed with your fingers to seal. Then use a fork to crimp the edges. It’s okay if some juice escapes, but try to keep it at neat as possible. Use a spatula to pick up your hand pie and place on a baking sheet covered in parchment or lined with a silpat. Repeat these steps, rolling, cutting and filling, until you run out of dough. Lightly brush each pie with soymilk and sand with sugar.* Bake the pies for 18-20 minutes until golden brown. Cool slightly on a wire rack and serve warm.]]> VeganYumYum - Blueberry Hand Pies VegLover 2012-08-19T12:45:18-05:00 pies http://wists.com/VegLover/pies/5351de53483e1df34dfceb588993bebe add to my Wists

Makes Six Pate Brisee (pie dough) 1 1/4 Cup All Purpose Flour 1/2 tsp Salt 1 1/2 tsp Sugar 1/2 Cup Cubed, Chilled Earth Balance Margarine 2 Tbs – 1/4 Cup Ice Water 1 1/3 Cup Ground Cherries, de-husked and washed 1/4 Cup Sugar + 1/2 tsp Flour Begin by making the pie dough. For a step-by-step, see this recipe. Line a cupcake tin with cupcake papers. Spray lightly with oil. Place a scant tablespoon of dough into the bottom of each cup. Using a small glass dipped in water (one that has the same diameter of the bottom of the cupcake cup), press the dough to form a bottom crust. Take small pieces of dough and build up the sides of the cup with dough, making sure the walls aren’t too thick. At this point, you can use the glass again, dipped in water so it won’t stick, to neaten everything up if you want. Your finished pie shells should look something like this. Place the shells in the refrigerator for a few minutes to firm up. Preheat the oven to 400º F. Remove the shells from the fridge and fill to the top, slightly overflowing, with ground cherries (or whatever fruit you’re using). Add 1/2 to 1 tsp of the sugar/flour mixture to each cup, depending on how sweet you want your pies. 1/2 tsp was sweet enough for me, allowing the flavor of the fruit to show through. If you’re using something tangier or less sweet, you’ll want more sugar. Cover the back of a cookie sheet with a sheet of plastic wrap. Add the rest of the pie dough, and cover with a second sheet. Using a rolling pin, roll out the dough to 1/4-1/8″ thick. Using a glass that has a slightly larger diameter than the openings of the cupcake cups, stamp out six pie crust tops. Place this in the freezer for a few minutes, or into the refrigerator for 10-15 minutes. Once chilled, you should be able to easily peel out the tops and place them over your pies. Pinch the edges down, slash a X in the top with a sharp knife, and sprinkle with sugar. You can do other types of tops, such as lattice work, if desired. Bake for 30 – 35 minutes, until golden brown. Let cool for several minutes before gently removing them from the cupcake tin to cook completely.]]> VeganYumYum - Ground Cherry Cupcake Pies VegLover 2012-08-19T04:41:34-05:00 pies http://wists.com/VegLover/pies/7120285cde1a4cac4d7a0181787a0bbb add to my Wists

Ingredients 1/2 cup dried cherries 1 12-ounce box light silken tofu (or extra-firm silken tofu) 2 tablespoons agave nectar (more if you want it sweeter) 1 teaspoon vanilla 10 ounces semi-sweet chocolate chips 1 prepared Graham cracker crust Instructions Cover the dried cherries with 1/2 cup of boiling water and soak them until soft. Drain (and reserve) the water, and put the cherries into the food processor. Pulse to chop. Drain the tofu and add it to the food processor along with the agave nectar and vanilla. Process until smooth. Melt the chocolate in a double boiler or in the microwave. Pour it into the food processor and puree, scraping down the sides as needed to make sure it’s well blended. Pour into a prepared crust and chill for several hours. Preparation time: 1 hour(s) | Cooking time: 2 minute(s) Number of servings (yield): 8]]> FatFree Vegan Kitchen - Cherry-Chocolate Mousse Pie VegLover 2012-08-17T15:51:43-05:00 pies http://wists.com/VegLover/pies/8ca8d9108d33ddfc952a023c668a279c add to my Wists

Unbaked single pastry crust, fit into a 9 inch pie plate, edges crimped Filling: 3 cups rhubarb, sliced 1/2 inch thick 4 cups strawberries, fresh or frozen (see tips page XX), sliced 1/4 inch thick 2/3 cups sugar 2 tablespoons tapioca flour 2 tablespoons all-purpose flour 1 tablespoon fresh lemon juice 1/8 teaspoon salt Topping: 1 cup all-purpose flour 1/3 cup brown sugar 2 tablespoons white sugar 1/4 teaspoon salt 1/4 teaspoon cinnamon 1/3 cup non-hydrogenated margarine, melted (or canola oil) Preheat oven to 425 F. Combine all of the filling ingredients together in a large mixing bowl. In a separate bowl, combine all dry ingredients for the topping. Drizzle in the margarine and use your fingers to swish around the mixture until crumbs form. Some of the topping is still going to be sandy and that’s fine, just so long as you have mostly nice big crumbs. Add filling to the prepared pie shell and top with the crumb topping. Cover loosely with tin foil and poke a few holes in the foil to let steam escape. Bake for about 20 minutes at 425 F. Lower heat to 350 F, and remove the tin foil. Bake for an additional 30 to 35 minutes, filling should be bubbling and the crumb topping should be golden. Place on a cooling rack and let cool for about 30 minutes before serving.]]> Post Punk Kitchen - Strawberry Rhubarb Crumb Pie VegLover 2012-08-17T14:15:29-05:00 pies http://wists.com/VegLover/pies/53e3f711ffc4e87b434a5abedab0ad57 add to my Wists

Variation: For a Salted Maple Pecan Pie, sprinkle 1/2 a teaspoon coarse sea salt over the top of the cooled pie. 1/2 cup sugar 1/2 cup brown sugar 1/2 cup pure maple syrup 1/4 cup non-hydrogenated margarine 6 oz extra firm silken tofu (1/2 of a tetra pack) 1/4 cup cold unsweetened plain non-dairy milk 2 tablespoons cornstarch 1/2 teaspoon salt 1 teaspoon vanilla extract 2 cups pecan halves Prepared Single Pastry Crust, pressed into a tart pan or pie plate (no need to parbake) First we’re going to make a caramel. In a 2 quart sauce pan, mix together sugars and maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn’t be boiling too fiercely, if it starts climbing the walls of the pan in big bubbles then lower the heat a bit. Add the margarine, and stir to melt. Turn the heat off, transfer mixture to a mixing bowl. In the meantime, prepare the rest of the filling, working quickly so that the caramel doesn’t completely set. Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything. Preheat oven to 350 F. With the caramel still warm in teh mixing bowl, add in the tofu mixture and the vanilla, and mix well. Fold in the pecans to incorporate. Transfer to prepared pie crust and bake for 40 minutes. The pie is going to be somewhat jiggly, but it should appear to be set. Let cool for a few hours, slice and serve! No cheating and pulling pecans off the pie.]]> Post Punk Kitchen - Maple Pecan Pie VegLover 2012-08-17T14:13:00-05:00 pies http://wists.com/VegLover/pies/b43af2ece0a0f033357c6b2addb05abc add to my Wists

Ingredients -4 phyllo sheets -4 cups soymilk [1litre] -1 1/2 semolina flour -170gr silken soft tofu -1/2 cup agave syrup -zest from 1 lemon - 1/2 vanilla pod -2 tbsp cashew butter -3 tbsp margarine First combine soymilk, agave, semolina flour and vanilla pod in a big pot and turn on medium high heat. With a whisk stir constantly for 5-7 minutes until it becomes a thick custard. If it is too thick, add a bit more soymilk by tablespoons. Remove from heat.Puree tofu and cashew butter together and pour in the soymilk, whisking to combine. Add lemon zest. Mix well. Flour lightly a 25×30 baking dish and lay the first pastry sheet. Brush with melted margarine, and lay another one. Repeat until you have 4 sheets. Pour the soymilk mixture in the baking dish and spread evenly. Bake at 180 C for 30-35 minutes. To serve sprinkle with cinnamon and powdered sugar [sugar is optional, its just makes it prettier but you can add more agave to the mixture before baking]. Makes 15 servings. For an alternative, you can make the pie closed, adding 4 oiled phyllo sheets on top, cut it before you put it in the oven, and when its ready you pour a spiced syrup over it. Usually they make this syrup by melting sugar with water adding clove and cinnamon, but you can also do a sugar free version by heating up some agave with cinnamon and clove.]]> Veggie Wedgie - SoyMilk Pie VegLover 2012-04-12T12:44:16-05:00 pies http://wists.com/VegLover/pies/c5778c597e3f4609546fc0c3521e2b71 add to my Wists

Makes 12 servings Filling -3 x400gr soy yogurt -1 package firm silken tofu -1 cup evaporated cane juice -1 lemon, juice and zest -1 tbsp vanilla extract -2 tbsp virgin coconut oil -1/4 cup arrowroot starch -1/4 cup coconut flakes Crust -1 cup wholewheat spelt flour -10 tbsp coconut butter -4tbsp water -pinch of salt To make the crust mix all ingredients by hand until the dough comes together. Press down on a 9-inch round pie pan, prick the crust all over with a fork and bake for 15 minutes at 180C. To make the filling, mix all the ingredients ( besides coconut flakes) in a food processor until smooth, and pour on the baked crust. Bake for 30 minutes, and then sprinkle the top with coconut flakes. Bake for 10 more minutes, or until the coconut is golden. Let it cool down and then refrigerate overnight or for a few hours to let it set and chill.]]> Veggie Wedgie - Toasted Coconut & Lemon Mousse Pie VegLover 2012-04-12T10:41:14-05:00 pies http://wists.com/VegLover/pies/f72a45b5e4b9d1e9f8d2affba6fbbd73 add to my Wists

1 9″ pie crust 2 apples, diced 2 Tbsp flour 1 Tbsp sugar 1 Tbsp brown sugar Pinch of cinnamon Pinch of salt 1 tsp bourbon or rum (optional) 1 egg beaten with 1 Tbsp water (for egg wash) Preheat the oven to 350 degrees and line a baking sheet with parchment paper. To make the filling, combine the diced apples, flour, sugars, cinnamon, salt, and bourbon or rum. Stir until well-coated. Roll the pie crust out to about 1/4″ thick. Using a 4″ cookie or biscuit cutter, cut out circles. Drop 1 to 1 1/2 tablespoon of the filling on to each circle of dough. Fold the top of the dough over the bottom, and seal the edges. Place the pies on the baking sheet and brush with the egg wash. Cut a small slit in the top of each pie. Bake 30-40 minutes or until golden brown. Makes about 10 pies.]]> Sugarcrafter - Apple Hand Pies VegLover 2012-01-15T03:38:01-05:00 pies http://wists.com/VegLover/pies/e92840a9a61f1afddb81014852d9b3b0 add to my Wists

Vegan Pastry Cream: 1/2 cup unbleached flour 2 cups coconut milk 1/3 cup vegan cane sugar pinch of salt 1/4 cup lemon juice 2 t. grated lemon zest 1/2 t. vanilla In a small bowl, place the flour and whisk in 1/2 cups milk, and set aside. In a small saucepan, place the remaining soy milk, sugar, and salt, and whisk to combine. Add the flour mixture to the liquid ingredients and whisk well to combine. Cook the mixture over medium heat, while whisking constantly, for 5-6 minutes or until thickened. Add the remaining ingredients, whisk well to combine, and cook the mixture an additional 1 minute. Remove the saucepan from the heat and transfer the mixture to a glass bowl. Place a piece of waxed paper or plastic wrap directly on top of the pastry cream to prevent a skin from forming on the top. Place the pastry cream in the refrigerator for several hours to cool completely. Use as a filling for pies, tarts, pastries, or phyllo dough, or as a topping for desserts. Walnut Crust: 1/4 cup walnuts 1/2 cup (1 stick) unsalted vegan butter, softened 1/3 cup confectioners’ sugar 1T ground flax seed mixed with 3 T warm water 1 1/2 cups all-purpose flour 1/2 cup plus 2 tablespoons almond flour 1/2 teaspoon salt Mix 1 Tbs of ground flax seed to 3 Tbs warm water. Let it sit for no more than 10mins. I use a mini food processor or immersion blender attachment to blend this until it is frothy and thick (like a beaten egg). Using a food processor, pulse the walnuts until they are finely ground, then reserve. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and confectioners’ sugar until combined, about 1 minute. Add the flax seed mixture. In a medium bowl, whisk together the flour, almond flour, walnuts, and salt. Add the flour mixture to the butter mixture in 2 batches, scraping down the sides of the bowl between additions. Mix until the dough just holds together. Scrape the dough onto a piece of plastic wrap and form it into a disk. Wrap it and chill for at least 1 hour, until firm. Preheat oven to 325°F. On a lightly floured surface, roll out the dough 1/8 inch thick into a 12-inch round. Fit the dough into a tart pan. Trim away any excess dough, then use a fork to prick the crust all over. Bake the tart crust until it’s pale golden, about 25 minutes. Transfer the pan to a wire rack to cool. (The tart shell can be made 8 hours ahead and kept at room temperature or frozen.) Cranberry Filling: 3/4 cup raspberry jam 2 cups whole cranberries bit of lemon zest 1T lemon juice Heat jam and cranberries over medium heat until cranberries pop. (If extra liquid is needed, you can add a small amount of water or more jam). Remove from heat and let cool a few minutes before putting it all together. Putting it all together: Spread the pastry cream on prepared walnut crust. When cranberries are ready, poor into cream filled tart pan. Let set. Can be served immediately or chilled.]]> Rosewater and Thyme - Cranberry Tart VegLover 2012-01-15T02:17:40-05:00 pies http://wists.com/VegLover/pies/ed5261acb3ce71d38577649de4b679d2 add to my Wists

Ingredients for 6 mini cocotte: For the pastry: 1 cup wheat flour 1/4 cup corn oil 60 ml white wine salt For the stuffing: 1 cup stew of seitan with peas 1/2 cup pumpkin 1/2 cup cauliflower 1 little carrot 1 little onion 5-6 cherry tomatoes 2 tbsp corn starch curcuma, pepper extra virgin olive oil Directions for the pastry: In a large bowl mix together all ingredients and knead with your hands until the dough is well combined. Cover it with cling wrap and let sit in the fridge for at least 20 minutes. Now roll out the pastry and make 6 rings little bigger of cocotte's diameter. Directions for the stuffing: Chop together carrot and onion and brown them in a big pan over medium fire for 4-5 minutes. Dice the pumpkin and cut the caulflower in small piecies. Add them in the pan, mix together. Add 1/2 cup of water, cover the pan and leave cook for 10 minutes. Mix corn starch with 4 tbsp of water and add it over the softened veggies and cook for 3-4 minutes. Add salt, curcuma, pepper, the stew of seitan with peas and cook for 2 minutes. Now add tomatoes. Let's cool in a bowl. Now fill the cocottes with the cold stuffing and close them with the rings of pastry, pit them. Brush them with soy milk, add poppy seeds and bake in preheated 390°F (200°C) for 15 minutes, until the pastry turn golden-brown.]]> giroVegando - Mini pie vegan VegLover 2012-01-15T02:01:48-05:00 pies http://wists.com/VegLover/pies/429e9a240657e7baeda41e9a6ff2def0 add to my Wists

12 oz frozen raspberries 1/2 cup dried blueberries 1 tbl plus 2 tsp cornstarch 1/2 cup organic cane sugar, plus more for sprinkling 1 tsp vanilla extract 2 tbl ap flour 1 sheet frozen puff pastry, thawed In a small pot combine the raspberries, dried blueberries, 1 tbl plus 1 tsp cornstarch, cane sugar and vanilla. Toss to combine and bring to a boil. Reduce to a simmer and let thicken, 4-5 minutes. Remove from heat and let cool. Lightly flour a countertop and roll out the creases in the puff pastry sheet.Cut the sheet in half horizontally then cut twice vertically for a total of 6 rectangles. Combine 1 tsp of cornstarch with 2 tbl of water and brush the edges of the rectangle lightly with the cornstarch slurry. Dollap 2 spoonfuls of fruit in the center and fold over like a book. Pinch to seal and use a fork to prick the edges. Brush the tops with the cornstarch mixture and sprinkle with some sugar. Prick three dots on the top of each pie to allow steam to vent out and chill for 30 minutes. Preheat the oven to 375. Line a baking sheet with parchment and spray with cooking oil. Lay out each handpie and bake for 20-25 minutes until golden brown and puffy. Let cool for 10 minutes then serve. ]]> A Profound Hatred of Meat - Raspberry Hand Pies VegLover 2011-08-01T18:41:24-05:00 pies