Archive for Seasonal

Easy Apple Pie {Vegan}

A couple weeks back, I was craving apple pie, but it was Saturday and I was, in a word, lazy. After a couple of really busy, intense weekends with lots of running around, we finally had the opportunity to spend a quiet weekend at home.

It required pie. But not leaving the house, because that would mean me having to get out of my pajamas. Ain’t nobody got time for that.

Thankfully, I had everything I needed on hand to make an easy apple pie. In fact, the easiest, laziest apple pie, well… ever.

Easiest Apple Pie

I always keep a pie crust or two in the freezer, and it’s worth mentioning that the ones I normally buy are vegan. Not healthy, mind you, but technically, they don’t contain any animal products. I keep them around for “emergencies;” I can easily whip together a quiche for a fast, weeknight dinner or a weekend brunch, I can make cold custard or mousse pies, baked fruit pies, or even savory pies with mushrooms and lentils.

So, simply put, with one of these bad boys in your freezer, a couple of apples and few things you probably had on hand anyway, you too can make the easiest apple pie ever. I didn’t even bother peeling the apples.

By the way, this pie is technically called a galette. You don’t need to make a second crust, you just make a slightly larger bottom crust and then fold it back up over the filling. The final result, though, is still pie. Just with less work.

lazy apple pie Vegan

Easy Apple Pie

Ingredients

  • 1 vegan pie crust
  • 2-3 apples
  • 3 tbsp vegan butter, melted
  • 2 tbsp sugar
  • 2 tsp cinnamon

Method

  1. Remove the pie crust from the freezer and allow the pie crust to come to room temp (ish). Remove from the pie plate and place on a cookie sheet.
  2. Cut the apples in half, and then use a melon baller to cut out the cores. Carefully slice the apples, into 1/4″ thick slices. You can toss them up if you like, but I kept mine together and then fanned them out for a prettier effect. Remove the end pieces, set them aside for later.
  3. Brush the bottom of the pie shell with melted vegan butter, then sprinkle with a little sugar and some cinnamon. Place the apples on top, making a ring of apples, slightly fanned out, about 2-3 inches from the edge of the pie shell. I used the bottom centre of the pie pan as the guide. Continue to layer up apples until you have a couple of layers. Place the leftover bits in the centre.
  4. Brush the apples with more butter and sprinkle with a little more sugar and cinnamon. Now begin to carefully fold the edges of the crust up over the apples, working your way all the way around until it’s all folded over.
  5. Sprinkle the crust on top with a little more sugar, then place in a 350 degree oven for about 30 minutes, or until the crust is browned. Remove from the oven and slide onto a plate to cool slightly. Serve with ice cream and caramel sauce (if you have it).

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Pumpkin Pudding {Vegan}

Pumpkin, pumpkin, pumpkin!

It’s hard to not be obsessed with it this time of the year.

Michael and I were in the States last weekend, and it was everywhere. Trader Joe’s had no less than 20 different types of pumpkin-flavored products, and Target had at least 4 different types of pumpkin-spiced cereal. It’s really a bit too much, actually.

Pumpkin Pudding Vegan

But I love cooking with pumpkin. It adds moisture to baking, and has a great texture that really helps to bind ingredients together (especially when you’re doing vegan baking, and not using eggs).

I was going for a walk the other morning, and started craving pumpkin pie. But I was too lazy to make the crust and all, so I simply made the filling and put them into little ramekins. You could easily use a little crumbled graham cracker as a garnish on this, to give it that more pie-like feeling. But even if you don’t, this should satisfy your pumpkin cravings.

It’s worthwhile to note that a non-vegan version of this pudding would likely be thickened with egg yolks, but of course I’m not using those here, so cornstarch is playing that role.

vegan pumpkin pudding

Pumpkin Pudding {Vegan}

Ingredients:

    • 1 can coconut milk
    • 1/2 cup pumpkin puree
    • 3 tbsp maple syrup
    • 2 tbsp bourbon (optional)
    • 1 tsp cinnamon
    • 1/2 tsp nutmeg
    • 1/2 tsp ginger
    • 1 tsp vanilla
    • 3 tbsp cornstarch
    • 1/4 cup aquafaba
    • 1/4 tsp cream of tartar

Method

  1. Open the can of coconut milk and add most of it to a medium-sized saucepan over medium heat, reserving about 3 tablespoons. Add to the saucepan the pumpkin, spices, vanilla, maple syrup and bourbon (if using). Whisk well to combine and bring just up to the boil.
  2. Allow to simmer for about 5 minutes. In the mean time, mix the cornstarch with the remaining coconut milk, whisking well until no lumps remain.
  3. Slowly drizzly the cornstarch slurry into the pumpkin mixture, and continue to whisk until thickened. Remove from heat and allow to cool slightly while you whip the aquafaba.
  4. Place the aquafab and the cream of tartar (add a little sugar as well if you like) in the bowl of your stand mixer and beat until stiff peaks form (about 6-10 minutes). Reserve about a 1/2 cup of the whipped aquafaba for garnish, and then carefully fold the pumpkin mixture into the whipped aquafaba.
  5. Pour into individual ramekins (250 ml) and place in the fridge to set for at least an hour or two. Garnish with a dollop of whipped aquafaba, a sprinkle of cinnamon, and serve.

 

 

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