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It’s Spring! Beers, BBQing and Blueberry Pie

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Spring has finally sprung and that means BBQing, hiking, camping and lots of SUN! Last night was such a beautiful night we couldn’t pass up doing our 3.25 mile hike/walk at Hubbard Park.  After that we came back for some BBQing and beers. I decided to prep our meal ahead of time so that when we got back from our hike/walk we could get right to grilling and I wouldn’t be in the kitchen getting things ready while Neil was out doing the manly grilling.  We stood around and grilled up some yummy skewers of mushrooms and peppers, onion and sweet potato rounds and some Korean BBQ marinated tempeh. I love smelling like smoke after grilling on our charcoal grill….oh dreaming of camping.

We had a little Ezekiel Pita Bread on the side to catch all the yummy sauce drippings and a nice cold glass To Unibroue Trios Pistoles-SO GOOD! To end our yummy meal we shared a piece of Blueberry Crumble Pie

Blueberry Crumble Pie

You will need a whole wheat or spelt pie crust for this recipe.

Preheat oven to 350F

Filling:

  • 3 cups frozen blueberries
  • 1 T lemon juice
  • 1 T arrowroot (you can also use cornstarch)
  • 2 T palm sugar (you could also use sucant)
  • pinch of cinnamon

Place all ingredients in a medium pot over medium heat and cook until bubbly.  The pour into a prepared whole wheat pie crust.

Topping:

  • 1/4 cup almond meal (you could use flour)
  • 1/4 cup rolled oats
  • 2 T brown sugar
  • 2 T vegan shortening

Using your fingers mix all of this together until it is crumbly.  Then sprinkle over the blueberry filling. Place the pie in the oven and bake for 40 minutes or until golden brown and bubbly. Set to the side and let cool.  While it is cooling make the Lemon Glaze.

Lemon Glaze:

  • 2 Cups powdered Sugar
  • 1 T lemon juice
  • 1 t vanilla
  • 2 T soy milk

Drizzle this on top of the cooled Blueberry Crumble Pie, save any remaining glaze to drizzle over slices when serving.

Vegan Mofo #2: Apple Pie and Rustic Cabbage Soup

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Fall is here!  Fall is my favorite time of the year and with fall comes great products to make yummy Autumn dishes.  Some of my favorite products are potatoes, squash, apples and cabbage. To start the fall off I made Apple Pie and Rustic cabbage soup which were both delicious. For the Apple Pie I used the recipe from Babycakes cookbook which was great. The recipe starts by roasting the apples with agave, lemon juice and cinnamon which really brings the flavors out. The crust is wonderful and is made from spelt flour, agave, coconut oil, baking powder and salt.   This crust is used to make a very rustic crust which is great and a must try. 

IMG_4627

I also made some delicious Rustic Cabbage Soup that was inspired by 101 Cookbooks it was filling and delicious (and even better the 2nd day).

Rustic Cabbage Soup Recipe adapted from 101 Cookbooks

 

1 tablespoon extra virgin olive oil
a big pinch of salt
1/2 pound potatoes, cut 1/4-inch pieces
4 cloves garlic, chopped
1 large yellow onion, sliced
5 cups vegetable stock
1 can of cannellini beans
1 small green cabbage, sliced

1T Goya adobo

more good-quality extra-virgin olive oil for drizzling
1/2 cup nutritional yeast

Heat the oil in a large pot.  Stir in the cabbage and onions and cook until caramelized.  Stir in the salt and the potatoes and cook for a 3-5 minutes.  Add the broth, garlic and adobo.  Let it come to a boil and cook until potatoes are soft.  Stir in the nutritional yeast and beans.

Serve drizzled with a bit of olive oil.

Serves 4.

 

IMG_4629(okay I know not the greatest picture but it tasted great)