Homemade Vegan Pot Pies

After discussing the nasty frozen food we grew up on and loved at the time, my boyfriend Ian and I decided to take a stab at making pot pie. Neither of us had ever had a non-frozen version of this potentially wonderful comfort food. It was time to experiment, and the results were way better than either of us had hope for (and we tend to have high expectations for our culinary ventures). What I mean to say is that these are AWESOME!!!!!

Note: I only got 2 pies out of this recipe because my ramekins were HUGE! Your can easily get 4-8 depending on the size you are using.

Ingredients

For the dough:

• 2 1/4 cups all-purpose flour
• 3/4 tsp salt
• 1/2 cup shortening, chilled
• 2 tbs butter or margarine, chilled 
• 5-6 tbs cold water

For the filling:

• 2 tbsp olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 8 oz. (1 pkg) white button mushrooms, sliced
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 russet potato, peeled and cubed 
• 2 vegan sausages, chopped 
• 1/4 cup all-purpose flour
• 1 cup vegetable broth
• 1 cup almond milk (or any milk substitute)
• 1 tbsp apple cider vinegar
• 1/2 cup frozen peas
• salt and pepper to taste

Directions

First prepare the dough.

1. Sift together the flour and salt in a large bowl.
2. Cut in the shortening and margarine in small chunks with a pastry cutter or two knives until it resembles coarse crumbs.
3. Stir in the water one tablespoon at a time with a fork until the dough comes together. You do not want it to be too wet, so be cautious with the water. 
4. Gather the dough in a ball and roll it out on a lightly floured surface, about 1/4" thick. Cover with plastic wrap and chill in the fridge. 

Second, prepare the filling.

1. Preheat the oven to 350°. Preheat a large pot over medium heat.
2. Saute the onion and garlic in olive oil until onions are translucent, about 5 min.
3. Add in the mushrooms, celery, carrot, potato and sausage and saute for about 7 minutes. 
4. Add in the flour and stir for 1 minute to slightly toast
5. Add the veggie broth, bring to a boil, reduce heat to medium and cover to cook the veggies, 15-20 minutes or until the broth thickens.
6. Meanwhile mix together the vegan milk and apple cider vinegar, set aside.
7. Once the veggies are cooked and the broth is thickened, add in the milk mixture, frozen peas and salt and pepper to taste. Keep on low while you prepare the ramekins.

Lastly, make the pot pies!

1. Line 2-6 ramekins (depending on the size of your ramekins. a large muffin tin works well too.) with dough. Make sure to leave enough to top the pies!
2. Fill with pot pie mix and cover with  more dough. Make sure to cut slits in the tops of the pies to allow steam to escape.
3. Bake for 40-60 minutes, or until the crust is golden brown.
4. Let cool for 10 minutes and enjoy.

Cheers!

Vegan Chopped Challege

Popcorn Crusted Tempeh Fingers and Apricot Rosemary Compote over Butternut Squash Waffles AKA Witchin’ Fingers and Ghastly Gourd-y Waffles

Apricot Rosemary Compote

·         1/2 cup apricot preserves

·         2 sprigs fresh rosemary, chopped

·         1/4 cup H2O

Mix everything together in a sauce pan and turn on low for 10 min, stirring occasionally. Let cool 5 min and serve over waffles.

Popcorn Crusted Tempeh Chicken Fingers

·         2 tsp grapeseed oil

·         3 tbsp popcorn kernels

·         1 block (preferably rectangular) tempeh, 8oz

·         1 cup veggie broth

·         1 clove minced garlic

·         Fresh ground black pepper

·         1 cup all purpose flour

·         1 Tbsp Dijon mustard

·         Frying Oil (Peanut recommended)

Add 2 tsp oil to a medium sized pot with 2-3 popcorn kernels, turn heat to medium and cover. Once one kernel pops, add the remaining kernels and cover again (this step is to get the pot hot enough to pop the kernels without burning them). Vigorously shake the pot back and forth over burner until most of the kernels are popped (you can tell you’re done when the time elapsed between popped kernels is a few seconds). And popcorn by the cupful to the blender (fair warning, a food processor does not so justice here) and blend into a fine-ish popcorn-y powder.

Meanwhile, begin the marinade. Cut the tempeh into 7-8 strips widthwise. Mix together the veggie broth, one clove of minced garlic, and black pepper. Submerge your tempeh in the mixture and marinate for as long as you can stand.

Remove the tempeh from the marinade and roll each slice in a light coating of your cup of all-purpose flour. Let sit for 10 to 15 minutes. Meanwhile, mix the remains of the cup of flour, the rest of your marinade, and a tablespoon of Dijon mustard together. Adjust flour/water until the consistency resembles a thin pancake batter.

Dunk each tempeh finger in the batter, then move to the popcorn powder and toss to coat. Fry the tempeh fingers in oil (peanut works best) until they are golden brown.

Butternut Squash Waffles (adapted from pumpkin waffle recipe in VWAV)

·         2 1/2 cups flour (I use a blend of 2 parts all-purpose, 2 parts whole wheat pastry and 1 part whole wheat)

·         2 1/2 tsp baking powder

·         1/2 tsp baking soda

·         1/2 tsp salt

·         2 tsp ground cinnamon

·         1 tsp ground ginger

·         1/2 tsp ground nutmeg (or freshly grated!)

·         1/4 tsp cloves

·         2 cups non-dairy milk (I use vanilla unsweetened almond milk)

·         15 ounces fresh pureed butternut squash (see below for directions)

·         1/3 cup oil (I use grape seed)

·         1/3 cup brown sugar (dark brown is ideal, but not necessary)

·         2 tsp vanilla extract

Preheat the oven to 375 degrees. Cut the squash in half lengthwise. Lay squash cut side down in a baking dish filled 1/4 high with H2O. Bake for 60 minutes, or until the squash is tender. Scoop squash into the food processor and puree.

Sift together the flour, baking powder, baking soda, salt, and spices. In a separate bowl vigorously whisk together the milk, pureed squash, oil, brown sugar, and vanilla until well emulsified. Pour the wet ingredients into the dry and gently mix until just combined. Do not overmix, some small clumps are A-ok. Preheat the waffle iron according to the manufacturer’s direction and let the batter rest in the mean time. Once heated, cook the waffles according to the manufacturer’s instructions.

Assemble, eat and enjoy. P.S. I like to top my waffle with coconut buttery spread in addition to the compote. Cheers!

Vegan Chocolate Chip Pecan Cookies

Before I ventured into vegan food world, baking was one of my fortes. Still, I absolutely LOVE baking, especially when I am feeling a little down. For some odd reason, it always just puts me in a better mood. Perhaps it is because my work produces a warm sweet treat when all is said and done? Whatever the case, I find myself baking less and hope to change that. It is especially hard now that I am baking for only two because baking generally results in monstrous quantities of sweet treats. Thankfully, this recipe is PERFECT for two. You will not find yourself forcefully scarfing down discs of sugary goodness just to see the jar empty once again. I hope you enjoy these as much as I did!

Note: the whole wheat pastry flour is optional - all-purpose or whole wheat would work just fine. In fact, that oh-so-familiar cookie texture from your childhood would be best achieved using only all-purpose flour. I have been mixing my flours for so long, that I prefer the different texture. Give it a try if you like. I like to think it is a healthier way to go about baking. (Like cookies have ANY nutritional value anyway).

Ingredients

•  1/2 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1 tsp baking powder
• 1/2  tsp baking soda
• 1/4 cup turbinado sugar or any unrefined sugar (even refined sugar is ok)
• 1/4 tsp sea salt
• 1/3 cup pure maple syrup (agave nectar is a good cheap substitute)
• 1/2 tsp blackstrap molasses
• 1 1/2 tsp vanilla extract
• 1/4 cup canola oil (be generous with the 1/4 cup)
• 1/3 cup vegan chocolate chips - ghirardelli/trader joe's semi-sweet are both good vegan options
• 1/3 cup chopped pecans

Directions

Preheat the oven to 350 F.

Sift together the flours, baking powder, and baking soda. Stir in the sugar and salt.

In a separate bowl, whisk together the maple syrup, molasses, and vanilla. Slowly pour in the oil, while whisking. Add the wet ingredients to the dry and stir until just combined. Do not overmix. Stir in the chocolate chips and pecans.

Drop heaping tablespoons of dough onto a cookie sheet lined with parchment paper OR a greased cookie sheet. Bake for 10-12 minutes, or until just golden brown on the edges.

Yield: 8-10 cookies.

Vegan Chocolate Waffles v2.0

Okay, so this was my second attempt at chocolate waffles. As with my last chocolate waffles, these came out with a cakey texture. They are even cakier upon reheating (waffles freeze really well). With that said, this recipe is still great, and maybe even a little easier than the other one.

Note: it is ok to use all-purpose flour in place where I call for whole wheat pastry flour. I like to add whole wheat flour to all of my recipes, if I can help it. 

Ingredients

• 3/4 cup whole wheat pastry flour
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder - i like dark cocoa powder
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp cinnamon (optional)
• 1/2 cup sugar - light brown sugar could be good here
• 1 3/4 cups almond milk - i like vanilla (or any milk substitute)
• 1/4 cup canola oil
• 1 1/2 tsp vanilla

Directions

Preheat waffle iron.

Sift together (or, in my case, whisk) the flours, cocoa powder, baking powder, salt, and cinnamon.

In a separate bowl, combine the almond milk, oil and vanilla.

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Eat and enjoy! I like mine with chunky peanut butter and a little drizzle of grade B pure maple syrup.

Vegan Chocolate Waffles

Although I cannot seem to get that light fluffy waffle with a crispy exterior with ANY vegan waffle I have tried, these waffles are quite delightful! They are not too sweet either. I enjoy them with with peanut butter and a light drizzle of maple syrup. My boyfriend Ian, on the other hand, enjoys his with butter only, though I am getting him to enjoy a little peanut butter on the side ;-).

I always try to add whole wheat flour to my goodies, but it is not necessary. I simply feel healthier (psychologically). Happy eating!


Ingredients

• 2/3 whole wheat flour
• 2/3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp cinnamon (optional)
• 2/3 almond milk - i like vanilla (or any milk substitute)
• 1/2 tsp apple cider vinegar
• 5 tbsp cocoa powder - i like dark cocoa powder
• 1/4 cup vegan chocolate chips - ghirardelli/trader joe's semi-sweet are both vegan
• 1/4 cup boiling water
• 1/3 cup brown sugar
• 1/4 cup canola oil
• 1 tsp vanilla

Directions

Boil water. Preheat waffle iron.

In a small bowl, whisk together almond milk and apple cider vinegar (and let it sit approx. 10 minutes).

In a  separate bowl, combine the flours, baking soda, salt and cinnamon. I whisk them together because I don't have a sifter.

In a third bowl, whisk together the cocoa powder, chocolate chips and boiling water. Whisk the milk mixture into the chocolate. Then, add the brown sugar, oil, and vanilla and combine. Gradually stir the flour mixture into the wet ingredients until just combined. Do not overmix.

Now, you should have sinfully delicious waffles! Cheers!

German Apple Strudel

Although I am normally more of a chocolate lover than a fruity lover, there is something so magical about the German apple strudel. I am half German myself and enjoy celebrating my heritage any way I can. Since German food is all about butter and butter and more butter it doesn't necessarily fair well with veganism, but here earth balance saves the day! Perfectly buttery flaky crust stuffed with spiced apples ... how can you go wrong! I have made this recipe for Christmas day the past 3 years now and enjoyed it as brunch with a good cup of black coffee as well as dessert with a big scoop of coconut milk vanilla ice cream (and black coffee)!! Tradition is something magical as well after all. Cheers!

Ingredients

• 7-10 sheets of phyllo dough (i like filo factory)
• 4 granny smith apples
• 7 tbs margarine (earth balance is good)
• 1 dash of salt
• 1/2 cup golden raisins
• 3 tbs rum or brandy (spiced rum, calvados, etc.)
• 1/4 cup bread crumbs
• 1/4 cup sugar
• 2/3 cup chopped walnuts
• 1/2 tsp cinnamon
• 1 pinch of nutmeg
• 1 pinch of all spice
• juice of 1/2 lemon
• Cinnamon Sugar:
• 3 tbs sugar
• 1/2 tsp cinnamon
• 1 tbs raw/turbinado sugar (or regular/granulated is fine)
• parchment paper

Directions

Check defrost time on phyllo dough and defrost accordingly (some take 20 min. and others up to 2 hrs. - make sure to defrost accurately). Preheat oven to 400 F.

Peel, core and slice apples. Melt 2 tbs butter/margarine in a pan on medium. Add apples and dash of salt. Saute until soft. Transfer to a large bowl and set  aside.

Place raisins and liquor (rum/brandy) in a small bowl, cover, and microwave on high for 1 min. Add to apples (no need to mix yet).

Melt 1 tbs margarine in a pan on medium-low heat. Add bread crumbs and stirr frequently for 1-2 min. Add to apples (no need to mix yet).

Mix together the apples, raisins, bread crumbs, sugar, walnuts, cinnamon, nutmeg, all spice, and lemon juice.

Combine cinnamon sugar in a small bowl, set aside. Melt remaining 4 tbs butter/margarine and set aside. Using parchment paper, begin layering phyllo dough. Place one sheet of pyhllo dough onto parchment. Brush with melted butter/margarine. Sprinkle with cinnamon sugar mixture. Repeat until satisfied with amount of phyllo dough (i suggested 7-10 sheets).

Add the filling lengthwise to the center of the phyllo - leave 2 inches on short ends and 3 inches or so on the long ends. You are going to want to roll it up like a burrito - fold in the short sides, roll one long side over the filling and roll shut, seam side down. Brush the pastry with the remaining butter and sprinkle with the remaining cinnamon sugar. Cut vents/slits into the top of the pastry for ventilation and bake until golden brown 23-28 minutes. Remove from the oven and let cool slightly.

Enjoy!

Pumpkin Pecan (&/or) Chocolate Loaf with Coconut

This is the best pumpkin bread ever, even compared to non-vegan versions. Well, I think so at least, and so I am confident in sharing the recipe with you. The coconut flavor is more prominent in the chocolate chip version, but it is still subtle. The coconut milk is primarily for moisture and the flakes or some texture. NOTE: this recipe makes 2 loaves (8x4 or whatever) - I made one with pecans and one with chocolate chips. This would also make lovely cupcakes with buttercream frosting!

Ingredients:

2 cups all purpose flour
1 1/2 cups wheat pastry flour (or all purpose is fine too)
2 cups brown sugar
1/2 cup granulated sucanat or granulated sugar
2 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
2 tsp cinnamon
1 can pumpkin - 15 oz (or 2 cups pureed pumpkin)
1 cup canola oil
2/3 cup coconut milk
2/3 cup flakes coconut
1 tbsp molasses
1 tbsp vanilla
optional: 1 cup chocolate chips OR 1 cup pecan pieces OR half and half

Directions:

Preheat the oven to 350 F.

In a large bowl, sift (or stir) together the flours, sugars, baking soda, salt, nutmeg and cinnamon. In a separate bowl whisk together the pumpkin, oil, coconut milk, molasses and vanilla.

Combine the wet ingredients with he dry ingredients just until batter forms. Fold it the coconut and optional pecans or chocolate (or separate the batter in half and then add 1/2 cup chocolate chips to one and 1/2 cup pecans to the other).

Bake for 75 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and cover tightly with foil or approx. 10 minutes to steam the loaves. Then, let cool, eat and enjoy (or if you are like me, try them after steaming and accidentally burn your tongue - it is worth it).