I think we are both still full from yesterday! This meal could have served at least 6 people and left remnants - as it is, we now have tons of food left over. We need to freeze what we can. Everything was totally delicious, and we had a lovely, laid-back day. Warning about that chocolate pie, though: it makes a LOT and it's VERY filling. Next time we make it, I think we'll cut the recipe and just make 1/4 or 1/3 as much.
Breakfast
Pancakes with maple syrup
Soy eggnog
Lunch
Creamy garlicky celery soup
with
toasted baguette slices, along with 2 toppings - one, adapted from epicurious.com - walnut/sundried tomato/garlic spread, original calls for goat cheese but I mixed 1/2 and 1/2 Tofutti cream cheese/sour cream. and the other, rosemary lemon white bean dip
Dinner
Appetizer Samosas with chutney
Main course The wonderful 'not mutton' curry
naan
jasmine or basmati rice
Salad with a light vinaigrette
Dessert Millennium Chocolate Almond Midnight pie
Showing posts with label pie. Show all posts
Showing posts with label pie. Show all posts
Monday, December 15, 2008
Thursday, February 14, 2008
Chhhhocolate pie
with the best piecrust I have ever made (this is a pretty short list, as I've only made piecrust about 4 times in my life). The pie: a silken tofu-based, not too sweet (but certainly decadent) bit of indulgence. served up with jackfruit bbq on whole wheat buns, and stirfried rainbow chard with carrots and crispy bits (slivers of quick-fried corn tortillas tossed with Chinese 5-spice).
The jackfruit bbq:
Fry up some onions in olive oil, add the jackfruit until it starts to brown, dump in about a half cup water, and cover. Periodically add more water and turn the jackfruit. It should soften up in about thirty minutes or so. Then mix up the jackfruit with copious amounts of BBQ sauce. Put on bread. (from the ppk forum, here: http://www.postpunkkitchen.com/forum/viewtopic.php?id=43976)
Note on this: I won't be making this again. Neither of us thought it was all that great, and it's a hassle for us to find the jackfruit. I've never liked spaghetti squash due to its insubstantial texture, and jackfruit is similar. There's a far better recipe for bbq tofu here... I don't really have to have something because it 'looks' like meat (although in fact the soy curls I just got work far better as a bbq sandwich.
The pie:
Vegan Chocolate Pie
Submitted by Ava
prep time: 15 minutes | cooking time: 35-60 mins | makes 4-6 servings
Ingredients
1 Block of Silken Tofu (drained)
1 Pie Crust
1 cup
1 cup soy milk with a t of chocolate powder stirred in (optional; also, you could add some instant coffee for a bit of depth, I think!)
1/3 cup cocoa powder
1/2 cup sugar
1 teaspoon vanilla extract
*optional 1/4 cup chocolate chips
Directions
Preheat the oven to 350 degrees. Cut block of tofu into small chunks and put into the blender. Add the soymilk, sugar, vanilla extract, and cocoa powder and blend well until there are no large chunks of tofu. If you'd like add chocolate chips. Once all are combined pour into the pie crust and bake for 35-60 mins (depending on your oven) or until the top appears solid. Chill for 1-2 hrs before serving.
adapted from here http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=235
The piecrust
The jackfruit bbq:
Fry up some onions in olive oil, add the jackfruit until it starts to brown, dump in about a half cup water, and cover. Periodically add more water and turn the jackfruit. It should soften up in about thirty minutes or so. Then mix up the jackfruit with copious amounts of BBQ sauce. Put on bread. (from the ppk forum, here: http://www.postpunkkitchen.com/forum/viewtopic.php?id=43976)
Note on this: I won't be making this again. Neither of us thought it was all that great, and it's a hassle for us to find the jackfruit. I've never liked spaghetti squash due to its insubstantial texture, and jackfruit is similar. There's a far better recipe for bbq tofu here... I don't really have to have something because it 'looks' like meat (although in fact the soy curls I just got work far better as a bbq sandwich.
The pie:
Vegan Chocolate Pie
Submitted by Ava
prep time: 15 minutes | cooking time: 35-60 mins | makes 4-6 servings
Ingredients
1 Block of Silken Tofu (drained)
1 Pie Crust
1 cup
1 cup soy milk with a t of chocolate powder stirred in (optional; also, you could add some instant coffee for a bit of depth, I think!)
1/3 cup cocoa powder
1/2 cup sugar
1 teaspoon vanilla extract
*optional 1/4 cup chocolate chips
Directions
Preheat the oven to 350 degrees. Cut block of tofu into small chunks and put into the blender. Add the soymilk, sugar, vanilla extract, and cocoa powder and blend well until there are no large chunks of tofu. If you'd like add chocolate chips. Once all are combined pour into the pie crust and bake for 35-60 mins (depending on your oven) or until the top appears solid. Chill for 1-2 hrs before serving.
adapted from here http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=235
The piecrust
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