July 8th, 2009


Creme Fraiche Substitute

Hi everyone!!

I found this recipe for peach pie and I'd really love to try it but Im not sure what the vegan equivalent of creme fraiche is since Ive never tried it before. Ive found a few substitutions online but I don't know how they'd hold up in terms of this recipe.
I have tofutti better than cream cheese and some blueberry soy delicious coconut yogurt, if either of those would be useful...

anyways here's the recipe for the pie, from http://delicioushouse.blogspot.com/2009/07/peach-pie-perfection-fresh-peach-pie.html
For the Filling
2 lbs (5-6 medium) yellow peaches, ripe (but not over-ripe) and in season
2 tablespoons sugar
pinch of salt
5 tablspoons créme fraiche (or sour cream in a pinch)

For the Streusal
1/4 cup powdered sugar
3 tablespoons quinoa flour (or all-purpose flour)
1/4 teaspoon baking powder
pinch of salt
1/4 cup cold butter, cut into pieces

1. Prepare your crust. Set aside. Preheat oven to 375 degrees.

2, Makes the streusal. Mix together powdered sugar, quinoa flour, baking powder, and salt. Using a fork, a pastry cutter, or your fingers, work cold butter into flour until pea sized chunks form. Store in fridge until ready for use.

3. Prepare peaches: pit and slice peaches. Toss in a medium bowl with sugar and salt.

4. Assemble the pie

Spread 2 tablespoons créme fraiche on the bottom of the crust. Sprinkle with 1/3 of the streusal.

Top with peaches (you can arrange them neatly or toss them in higledy piggledy. They'll taste good either way. Really. I promise.) Top with the other 3 tablespoons of créme fraiche...
and sprinkle with the remaining streusal.

5. Cook the pie in preheated oven for about 50 minutes, until the streusal is golden brown and the creme fraiche is bubbly. Let cool before serving, if you can wait.

Here is a possible sub I found:
1 cup Tofutti Cream Cheese (or other Vegan Cream Cheese)
2½ tbs almond, rice or soymilk
1 tsp of lemon or lime juice

in a blender
3/4 cup vanilla (or unsweetened) soy milk
1 tablespoon lemon juice
blend for a minute and a half on high
mix well 1 cup of sunflower oil (or 1/4 almond and 3/4 sunflower oil) with 1/2 teaspoon vanilla extract and a tablespoon maple syrup...add this mixture very slowly, in one thin stream, while still blending on high, and keep blending until it gets really thick. (it should get thick as you get to the end of the oil)

Guacamole Salad

There's probably something similar floating around here but my friend's mother made this for me on the 4th. It was my first time having guacamole salad and it was delicious!

  • 1 pint grape tomatoes, halved
  • 1 yellow bell pepper, seeded and 1/2-inch diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1/2 cup small diced red onion
  • 2 tablespoons minced jalapeno peppers, seeded (2 peppers)
  • 1/2 teaspoon freshly grated lime zest
  • 1/4 cup freshly squeezed lime juice (2 limes)
  • 1/4 cup good olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cayenne pepper
  • 2 ripe Hass avocados, seeded, peeled, and 1/2-inch diced

Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers, and lime zest in a large bowl. Whisk together the lime juice, olive oil, salt, black pepper, garlic, and cayenne pepper and pour over the vegetables. Toss well.

Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.

From http://www.foodnetwork.com/recipes/ina-garten/guacamole-salad-recipe/index.html Theres a picture there!

She made it without the cayenne and it still was tasty.