Tag: pie

It’s Thanksgiving on Thursday! So it’s prime pumpkin pie time. Now that I’m pretty much half American it’s time to make my own. I never made one of these pre-vegan so I had to come up with a way to make the same eggy custard that the “normal” pumpkin pie has.

It was pretty much the worst day ever weather wise when I took these photos so it’s a really moody looking pumpkin pie!

I’m using my aquafaba sweet pastry from my cherry pie that I made back in the summer.

This recipe makes one 9 inch round and 2 inch deep pie. I use this dish from Le Creuset. The pie needs to cool completely before serving because of it’s custard like nature. Serve it cold with coconut whip or soya cream! It’s also yummy with a little bit of coconut sugar sprinkled on top.

INGREDIENTS

For the pastry

  • 8oz plain flour
  • 4oz vegan butter
  • 2oz aquafaba
  • 1oz caster sugar

For the pumpkin pie filling

  • 1 cup raw cashews, soaked for at least 8 hours
  • 1 can pumpkin puree
  • 3/4 cup coconut milk
  • 3/4 cup water
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla
  • 3/4 cup maple syrup
  • 1/4 tsp salt
  • 1 tsp arrowroot powder

  1. Start by making the pastry. Add the flour and butter to a bowl and either using your hands or the dough hook on a stand mixer, rub the butter into the flour until the mixture resembles a coarse sand. Stir in the sugar. Make a well in the centre of the mixture and add the aquafaba. Mix well with a wooden spoon or beat with the dough hook until the mixture comes together in a dough. Either continue beating with the dough hook for another 3-4 minutes until smooth or tip out onto a well floured work surface and knead until smooth – about 5 minutes.
  2. Wrap the pastry in clingfilm and place in the fridge for at least 1 hour, preferably 2.
  3. Preheat the oven to 350f. Whilst the pastry is chilling, make the pumpkin pie filling. Drain and rinse the cashews and add to a blender with the 3/4 cup coconut milk. Blend on high until smooth, scraping down the sides as necessary.
  4. Add the pumpkin puree, water, maple syrup, pumpkin pie spice, salt and arrowroot. Blend again until everything is well incorporated. Set aside.
  5. Remove the pastry from the fridge. Tip out onto a well floured work surface and using a floured rolling pin, roll it out into a 10-11 inch diameter circle. Using the rolling pin to help, carefully lay the pastry over the pie dish, letting the excess hang over the sides.
  6. Carefully press the pastry into the bottom of the dish. Prick the bottom of the pie dish all over with a fork – paying particular attention to the areas near the sides of the pie crust.
  7. Fold the pastry over the edges of the pie dish and cut away any excess pastry. Carefully press the pastry onto the sides of the dish – here you can add a fluted pattern to the edges if you like. Any excess pastry can be frozen or used as decoration!
  8. Line the pastry with a piece of parchment paper and fill it with baking beans – making sure to push them right to the edges to support the pastry. Bake the pie crust in the oven for 10 minutes, then rotate and bake for a further 5 minutes. Remove the parchment paper and baking beans then bake for an additional 5 minutes to crisp up the bottom.
  9. Remove the pie crust from the oven and pour in the pie filling, using a spatula to smooth it out.
  10. Bake the pie in the oven for 20 minutes, then rotate and bake for another 20 minutes. The top should have formed a crust and have a golden brown appearance. It will still have a bit of a jiggle to it but should not be completely liquid in the middle. If the middle seems too wet still, move the pie to the bottom shelf and lay a piece of parchment paper on the shelf above – this will stop the pie from catching too much and bake for additional 5-10 minutes.
  11. Remove the pie from the oven and leave to cool completely before placing in the fridge. The pie may crack as it cools – this is purely cosmetic and it tastes fine!

 

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One of my co-workers recently picked me up two cans of jackfruit at a shop near her house. The first can I immediately made into Minimalist Baker’s BBQ pulled jackfruit. Later on when I was discussing it with my husband I was wondering about other applications for jackfruit as a mock meat.

And so the jackfruit pot pie was born!

INGREDIENTS

For the filling:

  • 1 can of Young Green Jackfruit in Brine
  • 2 1/2 cups unsweetened almond milk, divided
  • 1/2 of a yellow onion, diced
  • 2 cloves of garlic, pressed
  • 2 bay leaves
  • 2 sprigs of rosemary
  • 1 tbsp olive oil
  • 150g potatoes, diced into small chunks
  • 150g carrots, cut into rings
  • 1/2 cup frozen peas

For the roux:

  • 40g plain flour
  • 40g vegan butter
  • Reserved almond milk from the cooked down mixture + excess to make up half a pint of liquid.

To assemble:

  • 50g puff pastry – I use Jus Rol
  • 1 tsp vegan butter, melted







  1. Drain and rinse the jackfruit. Cut inner fibrous core away and discard.
  2. Heat the olive oil in a large pan on a medium heat and add the jackfruit and onion. Fry for 3-4 minutes or until the onions take on some colour.
  3. Add the garlic, bay leaves, rosemary and 2 cups of almond milk. Turn the heat down to low and cover.
  4. Simmer for 25 minutes until the jackfruit has softened. Using two forks shred the jackfruit. Add the last half a cup of almond milk.
  5. Add the carrots, potatoes and peas. Turn the heat up to medium and simmer for another 15 minutes or until the vegetables are softened. Discard the bay leaves and rosemary.
  6. Remove the pan from the heat and using a slotted spoon scoop the vegetables and jackfruit into a large bowl. Strain the mixture through a sieve into a large jug. Reserve the infused almond milk. If the reserved milk doesn’t make up 1/2 pint of liquid add extra almond milk.
  7. Preheat the oven to 375f.
  8. Wipe the pan clean and heat the butter on a low heat. Once it’s all melted, stir in the flour.
  9. Using a whisk, whisk the flour and butter together until it forms a paste that moves away from the sides of the pan.
  10. Cook for another 2 minutes to cook off any raw flour taste.
  11. Pour in half of the almond milk and allow the mixture to boil. After 2 minutes of boiling, reduce the heat to low and then whisk thoroughly until the roux starts to thicken.
  12. Once all the lumps are gone add the other half of the almond milk. Whisk again thoroughly until smooth.
  13. Remove from the heat and stir in the vegetables.
  14. Pour the mixture into a deep bottomed casserole dish. Mine was 3 inches deep and 6 inches across. Lightly flour a work surface and roll out the puff pastry into a thin disk, around 7 inches. 
  15. Lay the puff pastry over the dish and press down the sides with a fork.
  16. Brush the top of the pastry with a bit of melted butter. Cut two little slits in the pastry.
  17. Cook in the oven for 15-20 minutes or until the top is golden brown.



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Ever since the dawn of aquafaba I’ve been thinking of other ways to use it as an egg replacer. I’ve used it to make meringue and to give body to ice cream without using an ice cream maker.

Here I’m using it to make a simple sweet pastry (one used by my grandma) without the need to use any expensive exotic ingredients. Obviously, the pie is filled with cherries because there’s a damn fine crop of cherries popping up this year!

A tragedy befell us in the kitchen. My beloved Salter digital scales got water in them and died! So I’ve gone back to the old school with this recipe and measured them using my great-grandma’s weighted scales which are in ounces. I’ve done my best to convert to grams but be aware!

INGREDIENTS

  • 8oz/226g plain flour
  • 4oz/113 fat (I used a half/half ratio of vegan butter to vegetable fat)
  • 2oz/56g aquafaba (liquid drained from a can of chickpeas) + more for brushing
  • 1oz/28g caster sugar
  • 300g cherries, pitted
  • 2 tbsp caster sugar
  • 2 tsp vanilla extract

  1. Preheat the oven to 350f. Get a 7 inch pie dish ready.
  2. Start by making the pastry. In a large mixing bowl add the flour and fat. Using your hands rub the fat through the flour until the mixture resembles a coarse sand.
  3. Stir in the sugar. Make a well in the middle of the flour then add the aquafaba, using a wooden spoon to mix it all together.
  4. Lightly flour your kitchen surface, then plop the dough out of the bowl. Knead lightly for around 5 minutes until the pastry is smooth. Roll into a ball and place in a ziplock bag. Chill the pastry in the fridge for at least 1 hour.
  5. Whilst the pastry is chilling, start on the cherry filling. Pit the cherries – I find the easiest way is to use an empty wine bottle and a chopstick. Place 1 cherry in the opening of the wine bottle and use the sharp end of the chopstick to push out the pit.
  6. Once all the cherries are pitted add them to a saucepan with the 2 tablespoons of sugar and vanilla extract. Cook on a medium-low heat until the juices run out and the fruit is soft. Set aside to cool.
  7. Divide the pastry into two equal parts.Flour your surface and roll out one piece of pastry into an 8 inch circle and carefully lay it over the pie dish.
  8. Using your fingers press the pastry into the dish. Cut away the excess pastry. Scoop out the cherries using a slotted spoon, making sure not too take too much of the juice, into the pie casing.
  9. Roll out your second piece of dough and carefully lay it over the top of the pie. Using your thumb press all the way around the edge of the dish to seal the pastry. Cut away the excess pastry.Then using your finger, press the thumb sealed part inwards to make a little flute.
  10. If you want to, you can use your excess pastry to make a little decoration! Cut two slits in the top of the pie crust then brush it with a little aquafaba.
  11. Bake the pie in the oven for 25 minutes  or until golden brown, rotating half way.

 

 

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The awesome folks at The Food Duo asked me to submit a recipe  to their holiday project and to talk a little about my holiday wish for this year!

The Food Duo asked us to include a photo of ourselves, so here we are in spectacular selfie style. I’m in the glasses!

We’re both London based vegans who enjoy baking and eating lots of dessert. Becky is lucky enough to have 3 dogs and 1 cat in her family! She has an awesome job for a well known fashion brand and is almost always busy. She likes food that is easy to throw together but full of flavour. She’s also a demon when it comes to baked goods. I work for an iconic British landmark and try to split my time between cooking, skyping my fiance, photographing food and running. I’m more into the more complicated recipes.

I think what I’m wishing for this year is for a smooth and happy 2015. I feel like the last half of this year has been quite stressful and I’m ready to be married to my bestie now! I’m also hoping to get a lot more cooking and blogging in 2015!

The Food Duo also asked me to mention a charity we’ve supported. This year Becky did an amazing thing of cycling 100km for Ride the Night 2014, for women versus cancer. A couple of years ago I donated 12 inches of hair to Little Princess Trust who make wigs for children who have suffered hair loss.

Onto the recipe!

You know how everyone is crazy for coconut whipped cream? Well, confession time – I’ve never made it successfully. I tried once and my coconut milk didn’t separate and it was Christmas Day and I was too emotional by that point to try to whip it, haha.

But Christmas is coming up and I need a killer dessert so here we are!

This time I ditched the milk and went straight for the coconut cream. You know the little cartons? Two of those babies and I had a rich fluffy chocolate mousse in about 3 minutes. It was beautiful.

If you’re not a fan of peppermint and chocolate together (my fiance isn’t!) you can always sub out the peppermint for orange extract and make yourself a giant Terry’s Chocolate Orange!

This recipe is loosely based on one I used last Christmas which you can find here.  I was also inspired by the folks over at Minimalist Baker who just made this incredible looking peanut butter chocolate mousse pie…heart palpitations over here.

INGREDIENTS

For the crust

  • 1/2 cup/47g unsweetened desiccated coconut
  • 1 cup/128g plain flour
  • 1/2 cup/59g cocoa powder
  • 2 tbsp pure maple syrup
  • 3 tbsp vegan butter
  • Pinch of salt

For the cream filling

  • 200g/7oz dark chocolate
  • 2 250ml cartons or cans of coconut cream (chilled if not completely solid)
  • 1 tsp peppermint extract
  • 2 tbsp maple syrup

For the topping

  • Dark chocolate chips
  • Desiccated coconut (optional)
  • Mint leaves (optional)

For the pie crust

  1. Start by preheating your oven to 350f/180c. Grease a 9 inch pie dish and set aside.
  2. Melt the butter and the maple syrup in a pan on a low heat, set aside.
  3. In a large bowl add the desiccated coconut and sieve in the flour, cocoa powder and salt. Add the melted butter and maple syrup.
  4. Mix until the ingredients begin to come together, it will start to resemble a coarse soil.
  5. Once thoroughly mixed, using your hands press the mixture into the pie dish. Make sure to form a crust up the sides as well.
  6. Bake the crust in the oven for 10-15 minutes or until crisp on top. Remove and let cool for at least one hour.

For the pie filling

  1. Melt the chocolate in a bain-marie over a saucepan of hot but not boiling water.
  2. Once the chocolate has melted, stir in the maple syrup. Set aside to cool slightly.
  3. Open the coconut cream cartons or cans, drain away any excess liquid and squeeze the cream into a large mixing bowl. Add the cooled chocolate.
  4. Beat on high until smooth and mousse like. Add in the peppermint. Beat again until fluffy incorporated.

Once the crust has cooled, assemble your pie. Using a spatula spoon the cream filling into the crust and smooth it out. Feel free to be as generous as possible! Top with chocolate chips and some more desiccated coconut if you desire! Any leftover cream filling can be eaten as a sneaky mousse treat.

Sarah xxx

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The weather has suddenly turned to autumn here in the UK and obviously what first comes to mind is pie. Always pie. I’ve wanted to make my own mushy peas for ages so here they are! A match made in heaven. This recipe makes 2 people sized pies with a little extra for fun!

INGREDIENTS
For the filling

  • 1 small white onion cut finely
  • 6 cherry tomatoes, roundly chopped
  • 200g sweet potato and butternut squash, cut into small cubes
  • 1 can cooked green lentils, washed and drained
  • 1 vegetable stock cube
  • 2 cloves of garlic, cut finely
  • 1 tsp dried pepper flakes
  • 1 tsp paprika
  • 1 tsp ground pepper
  • Pinch salt
  • 1 tbsp of olive oil and veg oil for frying

For the pastry

Taken from my favourite man Paul Hollywood here but using dairy free butter instead of butter and vegetable shortening instead of lard. Obviously don’t use the egg as glaze!

For the mushy peas

  • 2 handfuls of frozen peas
  • Large knob of dairy free butter
  • 1tsp salt
  • 1tsp ground black pepper

METHOD

1. Preheat oven to 220degrees, gas 6.
Make your filling. In a frying pan heat with the olive and veg oil, then add the chopped onion. Cook for 5 mins on a low heat until slightly soft.
Add the butternut squash and sweet potato for another 10 mins still on a low heat just until colour forms.
Add the chopped cherry tomatoes and the drained lentils and mix. Add the garlic, pepper flakes, paprika, pepper and salt and cook for another 5 minutes. Remember the filling will cook in the oven further.
Transfer to a dish and set aside to cool.

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2. Make the pastry. Follow the recipe link and place the pastry in the fridge for 5 mins to cool slightly. Remove and begin to make your pie shapes. Depending on how you’d like your pie size, take a palm size chunk of dough and roughly press until flatter. You can use a rolling pin but I like this a little messy. Using the base of a suitable size glass you have, dust the base. Press your dough onto the end and shape roughly.
Delicately remove from the end keeping the rough shape.

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3.Now you’ve got a starter shape for your pie. Place on greaseproof paper and Play about with it, mould into the desired shape- don’t worry if it looks messy, the rougher the better!
Cut a strip of greaseproof paper and wrap around the shape. Tie with string- this helps support the shape.
4. Add the lentil filling and compact lightly down to ensure it is full.
5. Make a little pastry lid with a circular piece and place on top. seal the edges with your fingers and create a steam hole. If you don’t you’ll have an exploding pie!
6. Brush the top with melted butter and place in the oven for 30 minutes until golden brown.

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7. Make the mushy peas. These are easy! Boil your frozen peas for 5 minutes and strain. Add the butter, pepper and salt and mash until the desired mushyness. Done!

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7. Construct. Remove your pie from the oven when ready and plate up with the peas. I had this with chips and swimming in vegetable gravy.

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Becky xxx

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Peanut butter is the solid basis of my veganism. I have it on toast for breakfast, in my rice for lunch and in curry for satay dinner. I’m a believer that it makes every meal better.

Since I discovered silken tofu last year being the best cream filling substance, I wanted to make something over the top with my 2 favourite things- peanut butter and chocolate!

I’ve added banana to this recipe but take it out if your like Sarah who is not a Banana lover!

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INGREDIENTS
For the base

  • 50g Dairy Free Butter
  • 1 packet bourbons – disect the cream from the middle – we only need the biscuit bit!

For the peanut butter cream

  • 1 pack firm silken tofu
  • 160g smooth peanut butter
  • 2 tablespoons golden syrup
  • 1 teaspoon xanthan gum

For the Chocolate cream

  • 1 pack firm silken tofu
  • 60g dairy free/dark chocolate
  • 2 tablespoons cocoa powder
  • 2 tablespoons golden syrup
  • 1 teaspoon xanthan gum

For the Coconut whip

  • 2 cans of full fat coconut milk – chilled so the cream and water separates, you only need the cream!
  • 1 teaspoon xanthan gum

+2 bananas if you like them!

METHOD
1. Make your base. Preheat your oven to gas mark 5.
Break your bourbon biscuits excluding the cream into crumbs in any means possible. Any means necessary- food processor or an old fashioned rolling pin will do the trick!
Melt 50g of butter and combine with the crumbs.
Transfer to a 8 inch circular tin (Make sure the tin has a pop out base so you can present the layers!) ensuring you add greaseproof paper to the side of the tin and press.
Put in oven for apprx 10 minutes so the base binds nicely. Cool on a wire rack.

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2. Make the Peanut butter Cream filling.
Put the silken tofu, golden syrup and peanut butter into a bowl and blend with a hand blender/food processor to get rid of the lumps. Mixture will turn smooth and creamy.
Add the xanthan gum and mix by hand. It is a miracle thickening transformation, the more you mix, the thicker it becomes!

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3. Transfer the peanut butter cream filling onto the cooled biscuit base and chill in the fridge for half an hour.

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4. If you want the bananas, I added a layer to the outer edge of decoration. Place the cut bananas on top, try not to squash them down too much!

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5. Make the Chocolate Cream filling, same as the peanut butter process.
Melt the chocolate. Put the silken tofu, golden syrup, cocoa powder and the melted chocolate into a bowl and blend with a hand blender/food processor to get rid of the lumps. Mixture will turn smooth and creamy.
Add the xanthan gum and mix by hand to thicken.
Add mixture to the top of the peanut butter and banana mixture and smooth over the top.

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6. Place in fridge for an hour just to cool and settle, once you’re ready remove from the fridge and pop out of the tin. Smooth round the edges with a palette knife for presentation.

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7. Make the Coconut whip.
Open the coconut milk cans – DO NOT SHAKE THE CANS. The ‘fatty’ part of the coconut milk will be sat on top. This is the part we want! Spoon off into a bowl, add the xanthan gum and whisk until light and thicker. Add to the top of your finished piece or individual cut pieces like I have and serve!

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Becky xxx

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