April 22nd, 2010

bean pie question & fat-free pie crust recipe

Has anyone ever had bean pie? What did you think of it? I'm considering attempting one, but I'm very lukewarm-leaning-towards-dislike about bean brownies, which makes me suspicious that bean pie would be a vain effort. But maybe bean pies are a whole different ballgame?



And: I found this recipe that I thought was worth sharing. I'm trying it today, so I can't vouch for the quality, but I thought it'd grab the curiosities of some other folks, too. And who knows? Even if I don't end up liking it, maybe someone else will.

Ingredients:

1 apple, peeled and cored
1-1/4 cups all purpose flour
1 Tbs. vodka
1 tsp. baking powder


Instructions:

Boil apple until soft. Place all ingredients in a food processor and process until it forms a ball. (Or, use the traditional method of pushing apple through a sieve and then mix together with other ingredients.) The dough will be sticky. Refrigerate 2-3 hours. Preheat oven to 425°F. Remove dough from refrigerator, roll out and place in a pie pan. Bake 15 minutes. Put pie filling in shell and bake according to instructions for pie

Lancashire Hotpot (and pics of birthday cakes)

And finally she remembers to take a picture of her dinner to post here. This was pretty good. I always thought vegetarian Lancashire hotpot would be a bit bland but thanks to a recipe from the wonderful Simon Rimmer this was delicious. Unfortunately it's not the prettiest dish in the world so I've posted some pics of vegan birthday cake I made for my housemate to prove I can do pretty as well :)

Sauce
1tbsp vegetable oil, for frying
1 onion
1 clove garlic, finely chopped
2 tbsp tomato purée
1 splash soy sauce
200ml madeira
200ml vegetable stock
2 tbsp pearl barley

For the vegetables

200ml vegetable stock
3 parsnips, chopped
3 carrots, chopped
5 sticks celery
4-6 baking potatoes, peeled and thinly sliced on a mandolin
1 tbsp thyme, chopped
150ml olive oil
pickled beetroot, or red cabbage to serve

1. For the sauce: heat the oil in a large pan and fry the onion and garlic until soft. Add the tomato purée and cook for 5 minutes. Add the soy sauce and Madeira bring to the boil, and then add the stock and barley. Simmer for 25 minutes until the barley is soft.

2. For the vegetables: heat the stock in a pan and bring to the boil. Add the parsnips, carrots and celery to the pan and cook until tender, then remove from the pan. Cook the potato slices until tender and remove from the pan.

3. Preheat the grill.

4. Assemble the hot pots by layering the parsnips, carrots and celery in individual pie dishes. Spoon over the sauce then add the thyme. Toss the potatoes in the olive oil, season well with salt and pepper then layer on top of the vegetables.

5. Put under the hot grill until the top is browned.

6. Serve with pickled beetroot or red cabbage.

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Cookbook Help

I'm looking for a vegan cookbook that:

-Uses only whole foods (nothing processed)
-Seasonal
-Doesn't call for special powders (like nutritional yeast, etc)
-Doesn't have any baked goods in it (like brownies, muffins and cakes)

I'm trying to start eating more simple and I especially want to start making dishes with pretty much only the fruits, veggies, herbs, etc from my garden and local farms. Can anyone help me please? I've been sifting through Amazon for a while now but I can't really find much.

Edit: Should I look for macrobiotic cookbooks? Or do they use a lot of sea veggies?