Just Peachy Summer Pie

Thanks to the bounty of the local market, I have delicious Arkansas peaches everywhere! For just 5 dollars, I came home from the market with almost five pounds of the juicy wonder fruit. Since, I can't possibly eat that many peaches, it was time to make pie. I made a quick cheater version of a recipe I found on epicurious.


Just Peachy Summer Pie

Crust
1 Store bought frozen pie shell
1 Store bought refrigerator pie crust

Make sure your pie crusts are vegan. Read the label and quick check the allergy info...if it says eggs or milk it certainly isn't vegan. Acceptable pie crusts are made with vegetable shortening in place of lard. These are available at any regular grocery store so no need to make a special trip!

Filling

2/3 cup (packed) golden brown sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 pounds medium peaches (a mix of white and yellow is nice if you have it)
2 tablespoons nondairy milk (almond, soy, etc.)

Put it Together

Mix the brown sugar, cornstarch, lemon juice and spices in a medium size bowl. While that's marniating, bring a large pot of water to a boil. Drop your peaches in 3-4 at a time and boil for 1 minute. Immediately transfer to an ice water bath and repeat with remaining peaches. Once your peaches have been bathed, peeling them is a breeze! The peel slides right off. Slice the peaches and place in the bowl with the sugar mixture. Stir and allow to sit for 30 minutes while the juices form.

Preheat oven to 375 degrees. Pour peach mixture into frozen shell. Roll out one refrigerator crust and cut slices to form lattice top. Use a ruler if you are Martha Stewart anal. Lay strips across the top of the pie forming a weave pattern and crimp the edges. Brush the top with the nondairy milk to ensure a golden brown top.

Bake pie at 375 degrees for 1 hour and twenty minutes, covering with foil if the top browns too quickly. Turn off oven and allow pie to sit in oven four an hour to thicken. Let cool to room temperature before serving.

Cut into wedges and serve with nondairy ice cream. So Delicious coconut milk ice cream is to die for and is pretty easy to find.

Enjoy!

Just think about it...please.

I know that people quickly shut down when they see these type of videos. I know they are hard to watch and no one wants to acknowledge that these things are in fact happening everyday to support our preferences.

Please take the time to watch this and if nothing else, be an informed consumer. It isn't over the top crazy radicals, but it is a deeply touching story about a few lucky baby cows and the remarkable program that saved them.

Please, watch it.




If you would like to make a donation to the Gentle Barn, you can do so here. Individual membership is only $25 per year.

Tasty Vegan "Chicken" Pot Pie

I know it's 100 degrees outside. I know its the middle of summer. I know I should be eating a salad. But when you get a craving for comfort food, nothing hits home quite like Pot Pie. This version is taken from the Ellen show and man is it good. Easy too. Go ahead...you know you want to try it!

Vegan Pot Pie

1.5 T olive oil
2 cups diced onion
1 cup diced celery
1 tsp. minced garlic
4T organic all-purpose flour

1 10 oz bag frozen carrots
1 10 oz bag frozen green peas

2 cups “chicken” chicken stock or strong vegetable broth
2 cups diced “Gardien” chicken scallopini (in the freezer section)
1 package Pillsbury pie crust (The refrigerator roll-out kind is vegan. Just be sure to check your labels)
Melted vegan butter as needed

Using a small stock pot, heat olive oil and sauté onion and celery until translucent.
Add garlic and sauté two minutes more.
Add flour and stir with a wooden spoon until well incorporated.
Pour in stock and stir.
Simmer until filling has thickened.
Season with salt and pepper to taste.

Add remaining vegetables and Gardien and stir.

Roll out pie crust and cut it about 1/2 an inch larger than the ramekin you are using. Rub top side of crust with a little melted butter. Place filling in ramekin and top with pie crust.

Bake in pre-heated 420° oven for 15-20 minutes until crust is golden brown. Makes 4, 7 oz. pies.

And yes. I do still put my initials on my food when time allows. : )

The Bounty of the Farmers' Market

Yesterday I woke up and walked to the farmers' market. It wasn't far and my reusable bags weren't heavy to carry. It was a little warm, but overall a huge energy expenditure was not called for. When I got there, I was rewarded for my troubles. There were stands upon stands of fresh zucchini, potatoes, onions, herbs, lettuces, peaches, blackberries and above all TOMATOES! It was a smorgasborg of good eats and I wanted it all. I settled on a few choice items and quickly went home to whip up some fresh local food. This is what I came up with as a fresh, tasty, local snack. It was heaven. So go ahead, head on out to your local market and create something tasty for yourself this week.



Lindsey's 'Dang that's good' Market Fresh Bruschetta
2 Slices local sourdough bread
4 Tablespoons Homemade Pesto (Recipe Follows)
2/3 Cup Mixed Cherry Tomatoes, halved
Pinch of Sea Salt

Toast the bread (I don't have a toaster so I broil mine in the oven) and set aside. Slice the delicious tomatoes in half until you have a nice assortment. Spread two tablespoons of homemade pesto (hold your horses, the recipe is comin') on the toasted bread. Spread the halved tomatoes over the pesto and sprinkle with salt. Devour and take pride in your green, local, sustainable snack that is also to die for!

Homemade Pesto

3 cups loosely packed fresh basil leaves
1/3 cup pine nuts or walnuts
1/4 cup vegan parmesan cheese sprinkles
3 (or more) cloves of garlic
1/2 cup olive oil
Salt and Pepper to taste
2 tablespoons fresh lemon juice

Wash basil well. Combine everything in a food processor and let it rip! Will keep in the fridge for a week or freeze to enjoy later when the basil is out of season.

Awww!

Longest Tease EVER! Without further ado: Fudgy Wudgy Blueberry Brownies

These brownies were my first (of what I am sure will be many) attempts to calm the chocolate-craving beast inside of me. I am currently wishing I could undo the knowledge that Oreos are Vegan. But that is another story.

Give these bad boys a shot. The recipe comes from the Veganomicon cookbook and could easily be modified by swapping the blueberries for strawberries or raspberries if you are feeling wild. I hope you enjoy!

The goods:
2/3 cup plus 1/2 cup semisweet (vegan) chocolate chips*
10 ounces (1 jar) blueberry spreadable fruit
1/4 cup soy milk
3/4 cup sugar
1/2 cup canola oil
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder...get the best stuff you can find!
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries

*A note on being vegan and eating chocolate: YOU CAN! Good quality dark chocolates are often made with chocolate liquor instead of milk so you are in the clear. Also, many grocery stores including Kroger (Fred Meyer for my west coast peeps) and Whole Foods carry vegan chocolate chip options. Just read the ingredients and you will surely find a safe bet.

The process:

Preheat the oven to 325 degrees and grease a 9x13 baking pan. I would also suggest lining your pan with parchment paper for easy removal since these brownies are so gooey.

Melt 2/3 cup of chocolate chips over a double boiler or in the microwave. If you have no clue what I just said, here is a handy double boiler instructional video that will teach you how to melt chocolate like a pro.

In a large mixing bowl or stand mixer, combine the blueberry spreadable fruit, soy milk, sugar, canola oil, and extracts. Mix on high until no clumps of spreadable fruit are visible, 2-3 minutes.

Sift in the flour, cocoa powder, baking powder, baking soda and salt. Stir until well-mixed, using a fork since the batter can get thick and a bit clumpy. Add the melted chocolate chips and stir until well combined.
Fold in the remaining 1/2 cup of chocolate chips and the fresh blueberries. Spread the batter into the pan. Bake for 45 to 50 minutes.

The brownies may look wet, but they are supposed to be gooey people! They are done! Take them out already!

Remove from the oven and let cool for at least 30 minutes before trying to cut and devour. To jazz these up, serve with vegan vanilla ice cream, blueberry syrup and fresh blueberries.

Enjoy!

Lindsey

Tease Please!

Here is a sneak peek of the delicious blueberry brownies I made. Yum! Recipe to follow....