Layered Vegetable Pie Recipe

Ingredients:
  • 1/2 lb zucchini, sliced
  • 1/2 lb eggplant, sliced
  • 1 lb red peppers, chopped
  • 1 1/2 lb potatoes, parboiled, sliced
  • 1 tin chopped tomatoes (8 – 10 oz)
  • 1 large onion, finely chopped
  • 2 garlic cloves, chopped
  • 4 oz vegan breadcrumbs
  • 1 tablespoon scented oil (hazel or walnut)
  • 3 teaspoon chopped fresh thyme
  • 1 teaspoon chopped oregano
  • olive oil
  • salt and pepper
Directions:

1. Place the eggplant in a colander. Sprinkle with salt and leave for half an hour. Rinse and pat dry.
2. In heated oil fry zucchinis, eggplant, peppers and potatoes consecutively, keeping separate.
3. Layer the vegetables in a casserole.
4. Soften the onion & garlic in the residual oil with a teaspoon each of oregano and thyme.
5. Add the tomatoes and simmer to a rich sauce.
6. Season and pour over the vegetables.
7. In a bowl mix vegan breadcrumbs with scented oil and 2 teaspoons of chopped fresh thyme.
8. Spread the vegan breadcrumb mixture over the vegetables to make a crust.
9. Cover and bake in a pre-heated oven at 180C for 45 minutes.
10. Remove the cover and bake for a further 15 minutes to brown the crust.
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Mashed Potato Pie Recipe

Ingredients:
  • Crust:
  • 1/2 cup (125 ml) oil
  • 1 1/2 cup (375 ml) wholewheat flour
  • 3 tablespoon (60 ml) water or as needed
  • 1/2 cup vegan graham cracker crumbs
  • Filling:
  • 4 cup (500 ml) mashed potatoes
  • 1 540 ml/19 fl oz can tomatos
  • 1 156 ml/5.5 fl oz
  • can tomatoe paste
  • 1 teaspoon serrano pepper (or to taste)
  • bazil, oregano, hing, salt
  • grated tofu cheese (cheddar)
  • oil
Directions:

Crust: Preheat oven to 200oC/390 F. Combine flour, graham crumbs and oil. Rub well until the mixture reaches a coarse meal. Add water and work into a firm pastry. Press mixture into a medium sized pie plate. Bake for about 10 minutes or until golden brown. (Crust may puff up in the middle while baking.)
Filling: Preheat oven to 190oC/375 F. Open can of tomatos and tomatoe paste and set aside. Place a spoonful of oil in medium sauce pan over high heat. When oil is hot, (about 3 minutes on electric or 1 minute on gas) add hing and fry until fragrant (about 2 minutes). Add remaining spices except salt and fry briefly. Add full can of tomatoes including juice and stir. Cook over medium to high heat at a strong simmer for about 10 minutes. Add full can of tomatoe paste and stir well. Allow to cook another 3-4 minutes, then add salt and remove from heat. Grate cheese. Fill crust with a layer of potatoes, a layer of tomato sauce, then a layer of cheese. Top with potato mixture and continue layering untill fillings are used up. You can decide which layer is to be on top. Finish off with grated cheese and bake 20 mintues or until cheese is golden. Enjoy.
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Blueberry Pie recipe

Ingredients:
  • unbaked 9″ pie crust
  • 1/4 cup flour
  • 1/4 vegan sugar
  • 4 cups of fresh blueberries
  • 3/4 vegan sugar
  • 3 tablespoons flour
  • the equivalent for 1 egg *
  • 2 teaspoons lemon juice
  • 4 teaspoons Silk creamer
Directions:

Heat oven at 350 degrees Fahrenheit.
Mix 1/4 flour with 1/4 vegan sugar and place at the bottom of the pie crust.
Pour in the blueberries, to about 1/4″ to the top of the crust.
In a mixing bowl, combine the remaining ingredients and mix well. (If you do not have Silk creamer, you can use regular soy or rice milk, but the recipe will be a little more liquid.)
Pour the mixture over the blueberries.
Place at the center of the oven, and bake for 30 to 40 minutes, depending on your oven. The top of the pie should be golden and crispy.
Allow to cool for at least 20 minutes before serving.
* ideally, you should use egg replacer. but if you do not have egg replacer, you can use one of the following.
1/4 cup soft tofu or
2 tablespoons water + 1 tablespoon oil + 2 teaspoons baking powder mixed well
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Pink Pillows Recipe


Ingredients:
  • 1 box vegan filo dough (I use Filo Factory)
  • 1 pound strawberries (clean and cut into 1/2 inch slices)
  • 1 package raspberry or blueberry (1/2 pint?) or 2 large peaches, sliced and peeled
  • 1-2 containers tofutti “better than cream vegan cheese”
  • raw cane vegan sugar
  • earth balance spread
Directions:

Preheat oven to 350.
Take out a pastry sheet and lay it on a dry work surface. Spread a medium thick layer of vegan cream cheese in center in the shape of a square with a border of a few inches around. Sprinkle with a pinch vegan sugar and layer some fruit on it.
Fold in the corners, and if you can, pinch the seams.
Put a bit of Earth Balance (margarine) on your finger and dab it on the crust. Sprinkle with a pinch of vegan sugar.
Place on a “greased” cookie sheet, and bake until golden brown (15-25 min).
Eat warm with vanilla soy ice cream.
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Ginger Mint Fruit Salad Recipe

Ingredients:
  • 1 lime
  • 1 tablespoon/15 mL fresh ginger, minced
  • 1 tablespoon/15 mL fresh mint, minced
  • 3 kiwis
  • 2 oranges
  • 2 peaches
  • 1-2 apples
  • 1 grapefruit
  • 1 mango
  • 1/2 pineapple
Directions:

In a small bowl, squeeze the juice from the lime, add ginger and mint. Set aside.
Chop all fruit (I like to leave the fruit unpeeled when possible for texture and nutritional value). Combine in a bowl with lime mixture and let it sit for at least 15 min, tossing occasionally.
Garnish with mint leaves.
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Cranberry Sauce Recipe


Ingredients:
  • 12 oz. bag fresh or frozen cranberries
  • 1/3 cup orange juice
  • 1/3 cup vinegar
  • 1/3 cup vegan sugar
  • 2 tablespoons grated fresh ginger
  • grated rind of an orange
Directions:

Wash and remove stems from cranberries.
In a pot, boil orange juice, vinegar (preferably what you soak your fresh ginger in), vegan sugar, ginger, orange rind.
When boiling add cranberries and cover, simmer until berries have popped.
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