So I posed the following question to the over 10,000 My Vegan Journal Facebook fans tonight (yep that’s right, over 10K now! whooohoo!!):
“ok, i only have time to post 1 blog entry tonight on My Vegan Journal, so you choose: 1) I can post pictures & a recipe from the vegan pie cooking class I went to (so yummy!) or 2) Details on the National Animal Cruelty Prosecution Conference that I attended yesterday (very inspirational!) or 3) My trip to Cafe Gratitude last weekend (a vegan restaurant extraordinaire!) You pick!”
xoxo My Vegan Journal
And it was really close!! But I think the “Pies” won! So if you didn’t vote for vegan pies, don’t worry… I’ll be sure to write about the other two choices soon too!
As I mentioned, I recently went to Newport Beach to enjoy a beautiful day outside at a vegan pie cooking class hosted by Native Foods, one of my all time favorite vegan restaurants! Their cooking classes are always free, and they’re very generous with allowing guests to sample all of the goodies! Last time we made red pepper and white bean bruschetta, blood red beets with pine nut “goat” cheese, red apple “sangria” and red rhubarb crumble! All vegan and all delicious!
This time we made “Early Bird Pie”, “Pot Pie” and “Chocolate Creme Pie”!! Mmmmm!
So let’s get this 3.14159 (heehee) party started! Here’s the recipe for “Early Bird Pie” – which is really just like a quiche!
3/4 cup whole wheat flour
1/3 cup barley flour
1/4 tsp. salt
1/4 cup olive oil
1/4 cup cold water
1 lb broccoli chopped
1/2 lb cauliflower chopped
3 diced red peppers
1 tbsp olive oil
1 finely chopped onion
4 minced cloves of garlic
1 lb firm tofu, drained
1/2 cup soy, rice or almond milk
1/4 tsp dijon mustard
3/4 tsp salt
1/4 tsp ground nutmeg
1/2 tsp red pepper flakes
1 tbsp chopped parsley
2 tbsp vegan parmesan cheese or nutritional yeast
fresh cracked pepper to taste
1. Preheat oven to 350 degrees F and lightly grease the bottom of the tart/pie shell.
2. Combine both flours and salt in a large bowl and add the oil. Then slowly drizzle in the water.
3. Bake for 10-15 minutes, or until lightly brown. Let it cool.
4. Heat oil in a large skillet over medium-high heat. Sauté onion and garlic until golden. Stir in the broccoli, cauliflower and red peppers. Sauté until cooked.
5. In a blender, combine tofu, soy/rice/almond milk, mustard, salt, nutmeg, ground red pepper, black pepper, parsley and vegan parm cheese or nutritional yeast. Blend until smooth. In a large bowl combine tofu mixture with broccoli mixture. Pour into pie crust.
6. Bake in preheated oven for 35 to 40 minutes or until quiche is set. Allow to cool and set for 5 minutes before slicing.
If the above seems too overwhelming, here’s a really simple recipe for you, also from Native Foods:
2 cups almonds, soaked overnight, drained, skins removed
1 cup water
2 tbsp olive or coconut oil
3 tbsp lemon juice
2 tbsp white miso paste
1 clove garlic
1/4 tsp sea salt
Place all of the ingredients (except water) in a food processor or blender. Pulse for 30 seconds. Slowly add in water, pulsing until paste has formed. Place nut mixture in a cheesecloth-lined colander, roll into desired shape and twist off top. Plate and refrigerate overnight. And voila! Almond cheese!
Up next, vegan chocolate cream pie & vegan pot pies! Mmmm! As well as details on the conference and Cafe Gratitude! And in the meantime, if you’d like to attend any of Native Food’s FREE cooking demos, check in on their EVENTS page every now and then! Native Foods is expanding and there may be one near you. They have locations throughout California, and now in Oregon, Chicago and Colorado too! And they also give away super cool prizes at the demos too. Good people. Good food. I love Native Foods!
And if you’re not near a Native Foods, check out the Vegan Zombie!! He has a facebook page and a youtube page and always posts delicious (and VERY entertaining!) cooking videos! I adore him and I’m pretty sure you will too!
So much vegan stuff to talk about… and I LOVE it all! xoxo