Aaron's Cran-Apple Pie

Aaron's grandmother has a really amazing pie crust recipe and he has used it several times to make various pies for us. He made a cranberry apple pie for our Thanksgiving tomorrow and was really excited to blog about it :). So take it away, Aaron!

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Thanksgiving is approaching and to me, that gets me excited about pie. I have never been a big pumpkin pie fan and I usually prefer apple. But since Amy doesn't like plain apple pie very much I thought of combining cranberries and apples into a pie. I combined some things from a blueberry pie recipe I make sometimes with an apple pie recipe I make and also researched several different cran-apple pies online from Better Homes and Garden, All Recipes, Pillsbury, and Taste of Home.

To make a great pie I used my grandmother's old pie-crust recipe that she always used to use. I've modified it a bit for my own cooking styles - mainly that she was better with a rolling pin than I am so I've made a bit of a thicker pie crust that's easier to roll out. 

Aaron's Cran-Apple Pie

1/2 cup sugar 
1/4 cup water 
2 cups fresh cranberries 
2 teaspoons finely shredded orange peel 
1 tablespoon white whole wheat flour 
3 tablespoons corn starch

5 apples
1/3 cup sugar 
1/4 cup white whole wheat flour
2 tablespoons lemon juice 
1 teaspoon ground cinnamon 
1/4 teaspoon salt 
1/4 teaspoon ground nutmeg 

3/4 cup butter flavored Crisco
2 1/4 cups white whole wheat flour
1 teaspoon salt
1/2 cup ice cold water
Cinnamon sugar to taste
Butter

Preheat oven to 375 degrees

Step 1: Boil down the cranberries
Wash and dry the cranberries. Grate the orange peel. Sous-chef Amy used a micro-plane greater to grate the orange peel and then put it in a small bowl by the stove top.

In a saucepan, bring 1/2 cup of sugar and 1/4 cup of water to boil. Then stir in the cranberries and the orange peel. Save about a 1/2 cup of cranberries and set them aside. Stir in 1 tbsp flour and 3 tbsp corn starch. 

This should take about ten minutes but once it gets thick, you want to turn the heat off and set it aside to cool.

  

Step 2: Prepare the apples

Meanwhile, you need to be peeling the apples, quartering them, coring them, and then slicing them into wedges that were about 1/4 of an inch thick. Sous-chef Amy used a mandolin to speed this process up. 

In another bowl, combine 1/3 cup sugar, 1/4 cup flour, 1 tsp cinnamon, 1/4 tsp salt, and 1/4 tsp nutmeg. You should mix with a fork or shake so that it becomes a dry mixture. 

Add the apples and shake so that the apples are coated with the mixture. 

Now add the remaining cranberries and then also the boiled down cranberry mixture and set the bowl aside to cool. 

Step 3: Make the pie crust

In a separate bowl combine the 3/4 cup Crisco, 2 1/4 cup flour, and salt in a bowl. Cut in the Crisco and then combine with a fork. When the mixture has small clumps and all the flour appears to be mixed in, add the cold water. I added it 1/4 cup at a time, you don't want too much water or the dough will be too difficult to roll out. Additionally, it needs to be cold water or it doesn't work as well.  

Roll out half of the dough on a flat surface. I used a cutting board to make clean up easier. 

Set aside half of the dough for the top crust. 

Once you have rolled out and flattened the dough enough, transfer it to the pie plate. To make that easier, I use a spatula to make sure none of the edges stick to the cutting board and use that tool to help lay the crust down into the plate. 

To add a little more flavor, I put some vegan butter around the bottom of the crust.

Step 4: Finishing touches
Add the fruit mixture to the pie plate. I smoothed the filing so that it was even throughout.

Add the top crust. I followed the same steps as from the bottom crust.

Before fluting the edges I rolled the crusts together - you want to keep in the juices and avoid making a mess at the bottom of your oven. If you are worried about that, put a tray with some aluminum foil down beforehand. I didn't though.

Flute the edges by pressing your thumb and forefinger together from one hand and pushing in with your other thumb (as shown below). Do this all the way around to combine the crusts. 

I added some vegan butter on top...

...and some of that cinnamon sugar to taste...

...and cut some holes in the top. You want some air to get out so that the pie doesn't boil over or burn. 

The oven should be preheated to 375 degrees. The pie will cook for about 50-60 minutes. You can check on it every 10 minutes or so. If the top or sides start to get too brown, you can cover it with tin foil. I rarely do that but tried it this time. 

With the extra dough that I cut away I made some pie dough cookies and simply tossed them on a baking pan (that was sprayed with non stick spray), added some vegan butter and sprinkled some cinnamon sugar on them. They only need about 10 minutes. 

When the juices start to bubble through you know the pie is done. Take it out and leave it on a wrack to cool.

Mint Chocolate Chip Ice Cream

To any family members reading this, I apologize in advance that this ice cream may not make it to Thanksgiving, as promised. It is that good and in the name of being transparent about my selfishness I may need to keep it all to myself. I adapted this recipe from The Vegan Scoop, which, if you are following that recipe, uses way too much peppermint extract. I know from experience. My biggest goal with this ice cream was not the flavor, but the color - it's gotta be that perfect shade of Baskin Robbin's mint green, ya know? Though if you aren't picky about the color, that's fine too, the ice cream will be white. It was also necessary to make chocolate flakes...the stuff from our childhood has flakes, not chips!

Mint Chocolate Chip Ice Cream

3 cups soy creamer
1 cup soy milk, divided
1 cup sugar
2 Tbls. arrowroot powder
2 tsp. peppermint extract
1 cup chocolate chips
Green food coloring (optional)

In a small bowl combine 1/2 cup of the soy milk and the arrowroot powder. Set aside.

In a large pot combine the soy creamer, the remaining 1/2 cup of soy milk, and the sugar. Whisk until the sugar has dissolved, then heat until boiling, whisking occasionally. Lower the heat a bit and add the arrowroot cream, whisking quickly until the mixture thickens. Remove from heat and add food coloring, if using. Let cool for about 20 minutes, then stir in the peppermint extract. Refrigerate until cool.

A note about the chocolate chips: I used 2 very large pieces of parchment paper and a gallon size plastic bag to make the flakes. This made a big ol' mess so even though it is not at all eco-friendly, I would recommend using a few smaller pieces of parchment paper and some quart size plastic bags instead.

While the batter is cooling, melt the chocolate chips. Spread in a thin layer on parchment paper, cover with more parchment paper, and seal in a plastic bag. Freeze.

Before covering with the second piece of parchment paper

Make the ice cream according to your ice cream maker's directions. While it is churning, smash the chocolate inside the plastic bag so you get chocolate flakes. It will easily fall away from the parchment paper, so just remove the paper and you're left with a bag o' flakes. Add the chocolate to the ice cream during the last few minutes of churning.

Thoughts on the color? Not exact, but not bad?

Smoky Quinoa with Miso Brussels Sprouts

Those sprouts...it seems people love 'em or hate 'em. To the chagrin of my frequent dining companions I belong very strongly to the former category, but I believe very much that any dislike of brussels sprouts comes from having eaten them boiled instead of roasted. If I'm really not selling you on the tastiness of sprouts, feel free to substitute another veggie or veggies, and adjust the cooking time accordingly.

Smoky Quinoa with Miso Brussels Sprouts (serves 4)

1 cup quinoa
2 cups water
1 can cannellini beans
1 lb. Brussels sprouts
2 medium shallots
2 cloves garlic
1 Tbls. brown miso
2 Tbls. sesame oil
1 small bunch pea shoots, chopped
Olive oil
Smoked paprika
Salt
Pepper

Preheat the oven to 375 F. Rinse and drain the quinoa. In a large pot combined the quinoa and water and bring to a boil. Reduce to a simmer and cover, and cook for 30 minutes.

While the quinoa is cooking rinse the brussels sprouts and chop off the ends. Cut in half lengthwise and place into a large roasting pan, along with any stray leaves that fell off in the chopping process. Chop the shallots into small chunks, mince the garlic, and add both to the pan. In a small bowl mix together the miso and sesame oil and massage into the sprouts mixture with your hands. Roast for 15 minutes, stirring halfway through.

When the quinoa is done, drain and rinse the beans and add. Drizzle with olive oil and season with smoked paprika, salt, and pepper to taste. Fluff with a fork.

Scoop quinoa into a bowl and make an indentation in the middle. Top with brussels sprouts and garnish with pea shoots.

Chewy Chocolate Ginger Cookies

I hadn't baked anything in a couple weeks and I was in the mood for cookies. I have always thought of chocolate and ginger as a unique and tasty combination yet have never actually cooked anything with that flavor profile. We actually had snow swirling around this afternoon (which lead to some very icy sidewalks...come on, Chicago, where is the salt?!) so if you're all cozy inside like us and are in the mood for a tasty treat, try these sweet n' spicy cookies to warm your belly.

Chewy Chocolate Ginger Cookies (makes 30)

1 cup flour
1/4 cup cocoa powder
1/4 tsp. salt
1/4 tsp. baking soda
1/2 tsp. baking powder
1 1/2 tsp. Ener-G Egg Replacer
2 Tbls. warm water
1/4 cup canola oil
1/4 cup applesauce
1 cup sugar
2 Tbls. blackstrap molasses
1/2 tsp. vanilla
1 Tbls. fresh grated ginger

Preheat the oven to 350 F. In a medium bowl combine the flour, cocoa powder, salt, baking soda, and baking powder. Set aside.

In a small bowl mix the egg replacer and the water until well-combined. In a large bowl add the rest of the ingredients, and then the "egg." Beat until well combined.

Gradually beat in the flour mixture. Drop by rounded tablespoons onto cookie sheets lined with parchment paper and bake for 12 minutes. Cool on a wire rack.

Butternut Squash Soup

So this soup is my mom's recipe. She has been making it for years and despite repeated asking for her to write about it she denied all guest blogging responsibilities and was just happy to make it so that I could post about it :). It's a family favorite and she usually makes it around the holidays - and last night's dinner was no exception. She also wanted to make sure I put in a plug for Trader Joe's veggie broth. Low sodium = happy mom. This soup is quick and easy to make, especially if you buy the butternut squash already peeled and chopped.

Butternut Squash Soup (serves 4-6)

2 pounds butternut squash, peeled and chopped
4 cups veggie broth
2 Tbls. vegan butter
Cinnamon and nutmeg, to taste

If using whole squash, peel and cut in half lengthwise. Scoop out the seeds and cut the flesh into 1 inch chunks.

In a large pot combine the squash, veggie broth, and butter, and bring to a boil. Reduce to a simmer and cook uncovered for about 30 minutes or until the squash is fork-tender, stirring occasionally.

Use an immersion blender to blend the soup in the pot. Alternatively, transfer the soup to a regular blender to blend. Either way, make sure you end up with blended soup back in the pot. Season with cinnamon and nutmeg to taste.

Pumpkin Coconut Oatmeal

Oatmeal is such a versatile breakfast food. You can add whatever you want to it, make it as sweet or not-sweet as you want, and cook it with pretty much any liquid. Thanksgiving is in less than a week which means the pumpkin craze will soon be transitioning to the chestnut craze, whereby after Christmas we will all have to go back to eating regular food. I used steel-cut oats for this one so it takes a little bit longer than using rolled oats, but feel free to experiment if you prefer rolled oats.

Pumpkin Coconut Oatmeal (serves 4)

1 cup pumpkin puree
1 cup soy milk
1 1/2 cups water
1/2 tsp. pumpkin pie spice
1 cup steel cut oats
2 Tbls. purple maple syrup
2 Tbls. brown sugar
1/4 cup shredded coconut
2 Tbls. chopped walnuts, toasted (optional)

In a large pot combine the pumpkin, soy milk, water, and pumpkin pie spice and bring to a boil.

Stir in the oats and lower to a simmer. Cook uncovered, stirring occasionally, for 25 minutes.

Stir in the maple syrup, brown sugar, and coconut, and cook for 5 more minutes. Spoon into bowls and top with toasted walnuts, if desired.

Curry-Style Dinner Bowl

When deciding what to make for dinner last night I was in the mood for something warm and comforting - the low was 8 degrees and I was going to be out all night so I thought it'd be nice to get something toasty in my belly. I intended for this to be a curry, but that didn't happen...so it's a curry style dish. It takes about an hour start to finish and there's enough down time to be able to clean up in between. With 2 peppers the spice level is mild-medium, so adjust as necessary.

Curry-Style Dinner Bowl (serves 4)

1 package extra firm tofu
2 large yellow potatoes
1 yellow onion
2 cloves garlic
Canola oil
1 can coconut milk
2 Thai chili peppers with seeds, diced
1 tsp. curry paste (I used green, take some creative liberty here)
2 tsp. curry powder, divided
4 leaves lacinato kale
1 cup veggie broth
1 cup frozen peas
1 tsp. salt
1 Tbls. sugar

Start by cutting the tofu into 2 slabs and press to remove excess water. Cut the potatoes in half lengthwise and microwave for 2 minutes. Then chop into 1/2 inch cubes and microwave for 6 minutes total, stirring every 2 minutes.

While the potatoes are cooking, heat a large drizzle of canola oil in a large pot. Chop the onion and garlic and cook over medium heat until the onion just becomes translucent and a little browned, about 10 minutes.

Add the potatoes, coconut milk, peppers, curry paste, and 1 tsp. of the curry powder to the onion and garlic. Bring to a boil, then lower to a simmer. Cover and cook for 15 minutes.

While the dish is cooking slice the kale into ribbons and chop the tofu into 1/2 inch cubes. Add the tofu, kale, veggie broth, and remaining 1 tsp. curry powder to the dish. Cover and simmer for 5 minutes.

Add the peas, salt, and sugar, and cook uncovered for a few more minutes. Ladle into bowls, and serve.

Lemony Couscous and Black Bean Salad

Following what seems to be a theme lately this is not the most creative grain salad. But, as is my standard criteria when making lunch for the week, it is quick and easy to prepare and very tasty. I used couscous because it cooks - and cools - so quickly. Hint hint if you want to make a grain salad but don't have a lot of time :).

Lemony Couscous and Black Bean Salad (makes 3 servings)

3/4 cup dry couscous

1 1/2 cups water

2 medium leaves of kale, chopped

1 cup cherry tomatoes, chopped

2 Tbls. chopped onion

2 Tbls. sunflower seeds

1 can black beans, rinsed and drained

1 lemon

Olive oil

Salt and pepper, to taste

In a large microwave safe bowl heat the water for 3 minutes, or until boiling. Add the couscous and cover. Let sit for 10 minutes.

While the couscous is cooking, chop the veggies and prepare the beans. Cut the lemon into quarters, remove the seeds, and set aside.

When the couscous is done, drizzle with olive oil and fluff with a fork. Add the veggies, beans, and sunflower seeds. Microwave the lemon quarters for 15 seconds (this helps them juice better) and squeeze the juice over the salad. Salt and pepper to taste, and stir to combine.

Basil Fried Rice with "Chicken"

Without fail, Aaron orders basil fried rice with chicken at Thai restaurants. I don't think I've ever seen him order anything else. This was my attempt to veganize the dish, and we both loved it. I read somewhere that chilled rice is better for fried rice, so make the rice at least a few hours ahead of time so it can hang out in the fridge. And if fake meat products aren't your thing, feel free to substitute tofu, tempeh, or just leave it out all together.

Basil Fried Rice with "Chicken" (serves 4)

For the rice:
1 cup (dry) any rice, cooked and chilled
Sesame oil
1 white or yellow onion, chopped
2 cloves garlic, minced
2 cups broccoli florets
1 cup shredded carrots (2 small-medium carrots, if you're shredding them yourself)
1/2 cup frozen peas
1 cup bean sprouts
1/4 cup fresh basil leaves, torn into strips
1 package Beyond Meat Chicken-Free Strips Grilled (I've never tried Gardein's chicken strips. Any thoughts on which is better?)
1 lime, quartered (for serving)

For the sauce:
1/4 cup Bragg's Liquid Aminos (or tamari, if you aren't watching your sodium)
2 Tbls. brown sugar
1 tsp. fresh grated ginger
1 Tbls. mirin
1/2 Tbls. seasoned rice vinegar
1 Thai chili, minced with seeds (add more or less depending on how spicy you like your food)

Cook the rice according to package directions at least a few hours ahead of time, and chill. At some point before you make the dish, mix all of the ingredients for the sauce, and set aside (in the fridge, if it's more than an hour before you are cooking).

Heat a heaping drizzle of sesame oil in a wok over medium heat. If you don't have a wok, use the largest frying pan or pot you own. And then explore your options for getting a wok. Saute the onion and garlic for about 10 minutes, until the onion becomes translucent.

While the onion and garlic are cooking, cut the chicken strips however you want - chunks, matchstick, etc. Heat a dry pan over high heat and saute the chicken for 2-3 minutes, just until heated through. Set aside.

Add the broccoli to the onions and garlic and cook for about 5 minutes. Then add the carrots, rice, and sauce, and cook for a few more minutes. Add the peas, bean sprouts, and basil, and cook for a few more minutes. Remove from heat and stir in the chicken.

Spoon into bowls and squeeze fresh lime juice over the dish before serving.

Mini Strawberry Tarts with Balsamic Glaze

The idea for this recipe has been sitting in my head for a few days though I honestly don't know where it came from. I've always heard that strawberries and balsamic vinegar make a nice combination (sweet and tart, mmh mhh!) but I've never actually had it. Never mind that Aaron and I already have a variety of pastries in the fridge...always room for more, right? A lot of the beginning steps are done really close together so I suggest having your ingredients ready to go before starting

Mini Strawberry Tarts with Balsamic Glaze (makes 12)

For the crust:
1/4 cup vegan butter, melted
1/2 cup flour
1/4 cup powdered sugar

For the strawberry filling:
2 cups frozen strawberries
1/3 cup sugar
1 Tbls. flour

For the balsamic glaze:
1/4 cup balsamic vinegar
2 Tbls. brown sugar

Preheat the oven to 350F. In a small pot dissolve the brown sugar in the vinegar. Bring to a boil, stir, and reduce to a simmer. Simmer for 10 minutes, until the glaze coats the back of a spoon. Remove from heat and set aside.

While the glaze is simmering, microwave the strawberries for about a minute, until they are soft. Combine the strawberries (and any juice that gathered in the bowl) and sugar in a medium sized pot and heat until boiling. While the mixture is heating, mash the strawberries as best as you can with the back of a spoon. Reduce to a simmer and continue to stir and mash occasionally while you make the crust. The mixture will reduce quite a bit.

Combine the ingredients for the crust. Using your hands, flatten small balls of crust and press into a mini-muffin tin to make the tart shell. The higher you can get it up the sides of the well the better, as it will be easier to remove from the muffin tin when it's done. Bake for 10 minutes.

When the crusts are almost done, stir the flour into the strawberry mixture and cook for a few more minutes.

Scoop the strawberry mixture into the tart crusts and bake for 8 minutes.

Let the tarts cool in the muffin tin on a wire rack for a few minutes. Using a butter knife, gently pry the tarts loose from the wells and cool on the rack. Drizzle the glaze on top (it will absorb into the crust a bit). Enjoy!

Chocolate Ice Cream

Everyone needs some good ol' regular chocolate ice cream now and then. I originally adapted this recipe from The Vegan Scoop for use in a different ice cream but if you prefer you can eat it plain or just add whatever mix-ins you want. And it's not super-sweet, so add more sugar if you like a sweeter ice cream. As a side note, The Vegan Scoop is a recipe book given to me by my friend Alex, and is truly the gift that keeps on giving. I highly recommend it for any vegan ice cream enthusiast, and there are a few pastry recipes in there as well.

Chocolate Ice Cream (small batch)

1/2 cup soy milk, divided
1 Tbls. arrowroot powder
1 cup soy creamer
1/4 cup sugar
Pinch of salt
1 oz. baking chocolate
2 Tbls. cocoa powder
1/2 tsp. vanilla

In a small bowl combine 1/4 of the soy milk with the arrowroot powder. Set aside.

Combine the rest of the ingredients (except the vanilla) in a pot over medium heat, stirring until the chocolate melts. You may have some chunks of cocoa powder, this is fine.

Bring the mixture to a boil. Reduce the heat just a bit and quickly whisk in the arrowroot cream (an electric whisker is handy if you have one). The mixture will thicken slightly. Let cool for a bit, then stir in the vanilla. Refrigerate a few hours before putting into your ice cream maker.

I don't have a picture of the final product because I added in a bunch of things for an ice cream that we ate before it could pose for a picture, but I'm assuming everyone knows what plain chocolate ice cream looks like :).

Pumpkin Maple Ice Cream

It's been a while since I made a batch of ice cream and I happened to have all of the ingredients in the fridge - plus it seemed like a perfect way to use some of the leftover canned pumpkin I had from making pumpkin spice bagels. Real maple syrup ain't cheap - so if you're tightening the purse strings just substitute 1/4 cup of agave nectar for the maple syrup. It will still be tasty.

Pumpkin Maple Ice Cream

1/2 cup pure maple syrup
1 cup soy cream
1/2 cup soy milk
1/2 cup canned pumpkin
2 Tbls. brown sugar
1 tsp. pumpkin pie spice

In a medium pan bring the maple syrup to a boil. Reduce heat and simmer for 10 minutes.

Stir in the rest of the ingredients and bring to a boil. Reduce heat and stir until the pumpkin has completely dissolved. Refrigerate until cool and make according to your ice cream maker's instructions.