Here it is.
YIELD: 1 double crust or 2 single pies
INGREDIENTS:
1 1/4 cups rice flour
1 1/4 cups corn starch
2 tsp guar gum*
1/4 tsp salt
1 cup margarine
1 tbsp ground flax seed
1 ice cube
1/3 cup cold water
2 tsp cider vinegar
DIRECTIONS:
Mix flax seed in with water, cider and ice cube, set aside.
Sift the dry ingredients together twice.
Cut in butter till it's well mixed. Mix liquid well and slowly add liquid to the dry, mix til just blended, using just as much of the water mixture as needed.
Using your hands ball up the dough and split into two. Place each piece onto some plastic wrap and flatten into a disk. Refrigerate for a least a hour. Let sit out for 10 minutes, place between two pieces of wax paper to roll out (one to an inch larger than the pan)
For raw crusts, place ingredients into crust, cover with second and pinch then bake according to the recipes instructions.
I'll add the baked crust instructions soon.
Wednesday, January 19, 2011
Tuesday, January 18, 2011
Mushroom Gravy
So I know I am supposed to be posting the pie crust tonight but I am sitting in bed and too lazy at the moment to go downstairs and get it. So instead I am posting my mushroom gravy. I love gravy and sauces and not being able to eat them is just not acceptable to me. I made this tonight to put over the Veggie Curry Pie from yesterday.
YIELD: 1/2 cup
INGREDIENTS:
2 tbsp Vegan Margarine
1 large mushroom diced
2 tbsp rice flour*
1/4 cup rice milk
1/4 mushroom bouillon cube
1/4 cup hot water
DIRECTIONS:
(Basically we are making a roux.) Melt margarine over medium low heat. Add mushrooms and pan fry till cooked through.
Dissolve the bouillon cube in the water.
Once the mushrooms are cooked through sprinkle it with flour. If the pan is very dry you can add more margarine before you put in the flour. whisk together to coat the mushrooms and absorb the margarine.
Add the rice milk a bit at a time whisking between each addition. Allow time for it to thicken between each addition, but stay close to it, it burns quickly. If the mushrooms get caught in the whisk just tap it on the side of the pan, they'll pop back out.
Once all the milk is added and you have what looks like a paste begin adding the water. Add as much of the 1/4 cup as you want slowly till you get the consistency you like.
I leave the mushrooms in because I love love mushrooms, but if you wanted a smooth gravy just strain them out or use a slotted spoon.
*I think cornstarch or any other alternative flour would work here, I just only had rice.
YIELD: 1/2 cup
INGREDIENTS:
2 tbsp Vegan Margarine
1 large mushroom diced
2 tbsp rice flour*
1/4 cup rice milk
1/4 mushroom bouillon cube
1/4 cup hot water
DIRECTIONS:
(Basically we are making a roux.) Melt margarine over medium low heat. Add mushrooms and pan fry till cooked through.
Dissolve the bouillon cube in the water.
Once the mushrooms are cooked through sprinkle it with flour. If the pan is very dry you can add more margarine before you put in the flour. whisk together to coat the mushrooms and absorb the margarine.
Add the rice milk a bit at a time whisking between each addition. Allow time for it to thicken between each addition, but stay close to it, it burns quickly. If the mushrooms get caught in the whisk just tap it on the side of the pan, they'll pop back out.
Once all the milk is added and you have what looks like a paste begin adding the water. Add as much of the 1/4 cup as you want slowly till you get the consistency you like.
I leave the mushrooms in because I love love mushrooms, but if you wanted a smooth gravy just strain them out or use a slotted spoon.
*I think cornstarch or any other alternative flour would work here, I just only had rice.
Monday, January 17, 2011
Vegetable Curry Pie
This is just the first time I've made this so there going to be tweaks to come I am sure.
We had a wonderful meal with my youngest step brother and his family just after Christmas. They served this amazing Vegetable Curry Pie that they had picked up from a place near their house in Alymer, Quebec. I have been wanting it again since then. So with no idea what was in it except veggies and curry, and with me still cleansing my brains out, I decided to make a Vegan, Sugar Free, Wheat Free, pie. I'll be honest the measurements for the spices are guesses since I just added stuff to a small bowl and now I am trying to remember how much there was. Also I think some of the spices could have been more so I have compensated for that here. I apologize if it's too much but I really don't think it will be.
It was quite yummy. This recipe comes in two parts since the first challenge was to make a sugar, wheat, animal product free pie crust. The crust recipe is here.
INGREDIENTS:
1 carrot
1 sweet potato
1 onion
1 stalk of celery
1 potato
10 cherry tomatoes - halfed
1/2 cup peas*
6 coriander seeds
2 cloves
2 cardamom pods
2 tbsp curry powder
1 tbsp cumin
1 tsp salt
1/2 tsp cinnamon
1 tsp mustard powder
4 tbsp soy cream cheese (I use Tofutti)
DIRECTIONS:
Preheat oven to 400˚
Cut the first 5 vegetables into small / thin pieces. (Sliced or cubed, it's up to you, just changes the look of the finished pie.) Place them in a Ziploc bag as well as the tomatoes.
Grind the cloves, cardamom pods and coriander seed in a mortar and pestle or spice grinder.
Add all of the spices together and add them to the Ziploc bag. Give the bag a good shake to coat the veggies.
Pour the veggie mix into an unbaked rice flour pie crust (or any other pie crust).
heat the cream cheese for a minute on 5 in the microwave and pour / spread it over the top of the veggies.
Top with a second crust and seal around the edges. resist the urge to cut vents in the top. You need all the steam to stay inside to cook all the veggies.
Bake for 45 minutes. If the crust looks like it is browning too quickly cover with foil or reduce the temp and increase the time.
Eat . . . I wanted to have it with a nice leafy green salad but I didn't have the stuff so we had bean salad instead.
*I didn't put peas in this time but I will next time. I also think parsnips, squash, and mushrooms would be yummy in the pie.
We had a wonderful meal with my youngest step brother and his family just after Christmas. They served this amazing Vegetable Curry Pie that they had picked up from a place near their house in Alymer, Quebec. I have been wanting it again since then. So with no idea what was in it except veggies and curry, and with me still cleansing my brains out, I decided to make a Vegan, Sugar Free, Wheat Free, pie. I'll be honest the measurements for the spices are guesses since I just added stuff to a small bowl and now I am trying to remember how much there was. Also I think some of the spices could have been more so I have compensated for that here. I apologize if it's too much but I really don't think it will be.
It was quite yummy. This recipe comes in two parts since the first challenge was to make a sugar, wheat, animal product free pie crust. The crust recipe is here.
INGREDIENTS:
1 carrot
1 sweet potato
1 onion
1 stalk of celery
1 potato
10 cherry tomatoes - halfed
1/2 cup peas*
6 coriander seeds
2 cloves
2 cardamom pods
2 tbsp curry powder
1 tbsp cumin
1 tsp salt
1/2 tsp cinnamon
1 tsp mustard powder
4 tbsp soy cream cheese (I use Tofutti)
DIRECTIONS:
Preheat oven to 400˚
Cut the first 5 vegetables into small / thin pieces. (Sliced or cubed, it's up to you, just changes the look of the finished pie.) Place them in a Ziploc bag as well as the tomatoes.
Grind the cloves, cardamom pods and coriander seed in a mortar and pestle or spice grinder.
Add all of the spices together and add them to the Ziploc bag. Give the bag a good shake to coat the veggies.
Pour the veggie mix into an unbaked rice flour pie crust (or any other pie crust).
heat the cream cheese for a minute on 5 in the microwave and pour / spread it over the top of the veggies.
Top with a second crust and seal around the edges. resist the urge to cut vents in the top. You need all the steam to stay inside to cook all the veggies.
Bake for 45 minutes. If the crust looks like it is browning too quickly cover with foil or reduce the temp and increase the time.
Eat . . . I wanted to have it with a nice leafy green salad but I didn't have the stuff so we had bean salad instead.
*I didn't put peas in this time but I will next time. I also think parsnips, squash, and mushrooms would be yummy in the pie.
Saturday, January 15, 2011
Maybe even good for you - Waffles
I am currently following the Quantum Wellness Cleanse. This is 21 days of not eating what Kathy Freston refers to as the Big 5. You are Gluten free, animal product free, caffeine free, sugar free and alcohol free. I have been posting my daily diet onto face book to show my friends that I am still eating. This morning I made waffles for the kids and was feeling a bit sorry for myself, so I thought why not try to make some for me. And first time out it actually worked. I am rarely this lucky.
YIELD: (in my waffle maker) 7
INGREDIENTS:
1 cup rice flour
3/4 cup chickpea flour
1 tsp salt
1 tbsp GF baking powder
1 cup rice milk (or other alternative)
1/4 cup oil
1/2 a mashed banana
2 tbsp agave nectar
1 tbsp ground flax + 3 tbsp water*
DIRECTIONS:
Mix ground flax seed and water together in a small bowl and set aside.
Sift dry ingredients together twice to ensure a thorough blend.
Wisk wet ingredients and banana together.
Gradually add wet ingredients to dry ingredients. Mix till blended but don't over mix.
Follow the instructions for your waffle maker.
Serve with fruit, Vegan butter and Agave nectar. So Very Yummy.
YIELD: (in my waffle maker) 7
INGREDIENTS:
1 cup rice flour
3/4 cup chickpea flour
1 tsp salt
1 tbsp GF baking powder
1 cup rice milk (or other alternative)
1/4 cup oil
1/2 a mashed banana
2 tbsp agave nectar
1 tbsp ground flax + 3 tbsp water*
DIRECTIONS:
Mix ground flax seed and water together in a small bowl and set aside.
Sift dry ingredients together twice to ensure a thorough blend.
Wisk wet ingredients and banana together.
Gradually add wet ingredients to dry ingredients. Mix till blended but don't over mix.
Follow the instructions for your waffle maker.
Serve with fruit, Vegan butter and Agave nectar. So Very Yummy.
Saturday, October 23, 2010
Vegan Banraisiran Muffins
Braisana?
Raisbranana?
Or Simply
Banana Raisin Bran Muffins
Super Yummy (or at least I thought so) with a little Vegan Margerine smeared on. I've only had them warm this far, but aren't all muffins better warm? So warm 'em up before you eat them, in the toaster oven split in half rather than the micro if you have the choice.(I find the Micro makes them chewy)
Mira is not feeling like eating much today so I have no idea if they are kid friendly but I think they are great. Liam seems to like them though.
YIELD: 24 mini muffins (actually 23 but next time I'll make it stretch a bit farther)
INGREDIENTS:
1/2 cup raisins
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup bran
1 cup water
1/3 cup canola oil (or similar)
1 tsp Vanilla extract
1 well smashed banana*
DIRECTIONS:
Preheat oven to 400˚.
Spray the inside of mini muffin tin.
Soak raisins in hot water.
In a medium mixing bowl sift flour, baking powder, baking soda, sugar, ginger, cinnamon and salt together. Mix in bran (I sift this too as much as possible and then add the bigger flakes as well. Dunno why maybe just to try for more loft).
Create a well in centre of the dry ingredients and add the oil, water, vanilla and smashed banana*. Mix with wooden spoon till combined.
Drain Raisins and fold into the batter.
Fill each cup to almost full and bake for 18 to 20 minutes, or until toothpick comes out clean.
Turn out onto cooling rack.
*smashed banana - if you do this often you probably know this already. take a whole banana (unpeeled) and roll it between your hands to smush it. Then cut the top off and squeeze it out like a tooth paste tube. Usually mess free!
Raisbranana?
Or Simply
Banana Raisin Bran Muffins
Super Yummy (or at least I thought so) with a little Vegan Margerine smeared on. I've only had them warm this far, but aren't all muffins better warm? So warm 'em up before you eat them, in the toaster oven split in half rather than the micro if you have the choice.(I find the Micro makes them chewy)
Mira is not feeling like eating much today so I have no idea if they are kid friendly but I think they are great. Liam seems to like them though.
YIELD: 24 mini muffins (actually 23 but next time I'll make it stretch a bit farther)
INGREDIENTS:
1/2 cup raisins
1 1/2 cups all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 cup sugar
2 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup bran
1 cup water
1/3 cup canola oil (or similar)
1 tsp Vanilla extract
1 well smashed banana*
DIRECTIONS:
Preheat oven to 400˚.
Spray the inside of mini muffin tin.
Soak raisins in hot water.
In a medium mixing bowl sift flour, baking powder, baking soda, sugar, ginger, cinnamon and salt together. Mix in bran (I sift this too as much as possible and then add the bigger flakes as well. Dunno why maybe just to try for more loft).
Create a well in centre of the dry ingredients and add the oil, water, vanilla and smashed banana*. Mix with wooden spoon till combined.
Drain Raisins and fold into the batter.
Fill each cup to almost full and bake for 18 to 20 minutes, or until toothpick comes out clean.
Turn out onto cooling rack.
*smashed banana - if you do this often you probably know this already. take a whole banana (unpeeled) and roll it between your hands to smush it. Then cut the top off and squeeze it out like a tooth paste tube. Usually mess free!
Tuesday, September 7, 2010
Quick Potato Leek Soup
I made this yesterday after 3 days of hard partying at Karman and Dave's wedding / Duncan family reunion. All I wanted was a good bowl of soup and I wanted it to be quick. This went from nothing to the table in just under an hour. Liam loved it, Mira didn't, but Rob and I thought it was great.We ate it with crackers but I'm thinking a really nice thick crust bread would be amazing with it.
YIELD: Mmmm, lets say 4 generous servings
INGREDIENTS:
olive oil
4 leeks
4 potatoes
3 cloves of garlic
3 veggie bouillon cubes
3 cups water
2 cups rice milk
beans from 6 broad beans (No idea if this added to the flavour, I had them, so . . . )
8 fresh basil leaves
1 stick of fresh oregano
salt and pepper to taste
DIRECTIONS:
Cover bottom of soup pot with a thin coating of oil.
Clean and chop leeks and add to oil and cook till tender.
Wash and cube potatoes (skin on)
Add everything else and bring to a boil.
Reduce heat and let it slow boil for 30 minutes.
Fish about for oregano, remove the leaves to put back in soup and discard stem.
Puree. (At this point if you want it thinner add some water or milk.)
YIELD: Mmmm, lets say 4 generous servings
INGREDIENTS:
olive oil
4 leeks
4 potatoes
3 cloves of garlic
3 veggie bouillon cubes
3 cups water
2 cups rice milk
beans from 6 broad beans (No idea if this added to the flavour, I had them, so . . . )
8 fresh basil leaves
1 stick of fresh oregano
salt and pepper to taste
DIRECTIONS:
Cover bottom of soup pot with a thin coating of oil.
Clean and chop leeks and add to oil and cook till tender.
Wash and cube potatoes (skin on)
Add everything else and bring to a boil.
Reduce heat and let it slow boil for 30 minutes.
Fish about for oregano, remove the leaves to put back in soup and discard stem.
Puree. (At this point if you want it thinner add some water or milk.)
Thursday, May 20, 2010
Kale and Leek Chips
Yummy yummy and sooo good for you. I'll warn you that this is a love 'em or leave 'em recipe. We love them. My sister-in-law would rather eat dirt.
YIELD: 1 cereal bowl of munchie goodness
INGREDIENTS:
1/2 a bunch of Kale
1 leek
2 tbsp Olive Oil
pinch Sea Salt (regular will do)
2 tbsp Sesame Seeds / or Flax seeds
dash of Nutritional Yeast (optional)
DIRECTIONS:
Preheat oven to 325ยบ
Remove stem and spine from Kale. Spin in Salad Spinner till quite dry (or dry with paper towel. Tear into bite sized pieces.
Cut white of Leek and save it for something else. Wash Leek greens and slice leaves in half and then into chip size pieces.
Toss everything together. I used to use a plastic bag or bowl for this, but now I just do it right on the baking sheet. I just mix it up with my hands. Less washing up.
Bake for 10 minutes. Be careful,there is a fine line between done and burnt. Set your timer and listen to it. If they seem a bit soggy still then turn off the oven and return them for a minute or two. They should just kind of crunch and disappear in your mouth and should be ever so slightly brown.
** I have also made this successfully with Collard Greens and Swiss Chard. They are a thicker leaf so need a little longer to bake but otherwise exactly the same and tasty.
YIELD: 1 cereal bowl of munchie goodness
INGREDIENTS:
1/2 a bunch of Kale
1 leek
2 tbsp Olive Oil
pinch Sea Salt (regular will do)
2 tbsp Sesame Seeds / or Flax seeds
dash of Nutritional Yeast (optional)
DIRECTIONS:
Preheat oven to 325ยบ
Remove stem and spine from Kale. Spin in Salad Spinner till quite dry (or dry with paper towel. Tear into bite sized pieces.
Cut white of Leek and save it for something else. Wash Leek greens and slice leaves in half and then into chip size pieces.
Toss everything together. I used to use a plastic bag or bowl for this, but now I just do it right on the baking sheet. I just mix it up with my hands. Less washing up.
Bake for 10 minutes. Be careful,there is a fine line between done and burnt. Set your timer and listen to it. If they seem a bit soggy still then turn off the oven and return them for a minute or two. They should just kind of crunch and disappear in your mouth and should be ever so slightly brown.
** I have also made this successfully with Collard Greens and Swiss Chard. They are a thicker leaf so need a little longer to bake but otherwise exactly the same and tasty.
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