katherine « What the heck do vegans eat?

July 12, 2010

katherine

July 12, 2010 - katherine. Tags: Uncategorized

breakfast: vegan variety of Special K with freeze-dried strawberries and soymilk; coffee

lunch: peanut butter and jelly on oat wheat bread

iced coffee during another fire drill

dinner: chili (onion, garlic, squash, sweet potato, white potato, spinach, TVP, black beans, diced tomatoes, tomato paste, chili powder, cayenne, paprika, Old Bay seasoning, thyme), served with Tofutti sour cream and sourdough bread

strawberry-cherry pie (click for the recipe);

Prepare crust using Crisco’s double-pie-crust recipe, available here.
Pie filling:

about 2-3 cups cherries, pitted
about 2 cups strawberries, quartered and stems removed
1/4 c agave
1/2 c granulated sugar
2T cornstarch
2T Earth Balance
juice of one whole lemon
1/2 tsp vanilla
dash of salt
nutmeg, ginger powder, and cinnamon to taste (a dash of each)

Prepare crust, separating into two balls, one slightly bigger than the other for the crust base. Refrigerate until cold (at least thirty minutes).

In a bowl, thoroughly stir all filling ingredients. Let sit for at least thirty minutes.

Roll the bottom crust and press into greased pie pan. Roll the top crust, optionally cutting into strips to weave.

Pour the filling into the bottom crust, then place the top crust on top of the filling. Pinch top to bottom of crust if you want (not necessary). Bake at 375F for about 60-70 minutes. Place a cooking tray or aluminum foil beneath the pie to catch dripping pie filling. Let cool before serving.

olive oil coconut ice cream (click for the recipe)

1/2 c sugar
2 cans coconut milk, with 1/4 c set aside
2T arrowroot powder
dash of salt
3/4 c olive oil

Whisk 1/4 c coconut milk with the arrowroot powder. Heat the remaining coconut milk with sugar and salt on low heat until it boils. As soon as it boils, remove from heat and add the 1/4 c coconut milk + arrowroot. Stir; it should thicken. Let cool at room temperature for 20-30 minutes, then refrigerate until cool (at least a couple hours). Prepare according to ice cream maker’s specifications, pouring in olive oil slowly and spaced throughout the churning.

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July 12, 2010

katherine

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