Yam, Zucchini, and Chickpea Salad

(My close friend V made this, had to save it somewhere, why not my food blog?!)

Salad ingredients:
2 yams/sweet potatoes, peeled and cut into 1" cubes
2 zucchini, cut into 1" cubes
3 cloves of garlic, whole
1 can of chickpeas, drained and rinsed
Olive oil
Handful of parsley, chopped finely

1. Preheat oven to 400F. Line a baking sheet with parchment paper or silicone mat.
2. Spread out sweet potatoes in one even layer and drizzle with olive oil. Lightly salt and pepper.
3. Bake for 35-40 minutes.
4. Then add the zucchini and bake got another 10-15 minutes.
5. While that's baking, heat a tablespoon of olive oil in a small frying pan. Add chickpeas and garlic and sautée for 3 minutes until chickpeas are heated through and dried out a bit.
6. Add chickpeas to a bowl and set the garlic aside for the dressing.
7. When the sweet potatoes and zucchini are done, add to bowl with chickpeas and add in parsley.

Combine ingredients for dressing in a small bowl.

Dressing:
Juice and zest of one lemon
1 Tablespoon of tahini (I didn't have any, and it was still fine!)
1 Tablespoon of olive oil
3 cloves garlic from previous step, chopped finely
Salt and pepper to taste

Mix ingredients and add small amounts of water to it until it's a creamy dressing-like consistency (only do this if using tahini).

Pour over salad and mix well. Eat either cold or warm.

Maple Pecan Pie

This is the kind of pecan pie that has pecans resting in a sweet suspension, somewhere between gel and custard. We're not going to make any apologies for the tofu in it...it works! This pie flies off the table at bake sales and makes even the most un-vegan Southerners weep with joy. Well, we think it's joy.


1 recipe Single Pastry Crust [click here]
fit into a 9-inch pie plate

Filling:

• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup pure maple syrup
• 1/4 cup nonhyrogenated margarine
• 6 ounces extra-firm silken tofu (1/2 of a tetra pack)
• 1/4 cup cold unsweetened plain nondairy milk
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 teaspoon pure vanilla extract
• 2 cups pecan halves

1. First we're going to make a caramel. In a 2-quart saucepan, mix together the sugars and the maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start to rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn't be boiling too fiercely; if big bubbles start climbing the walls of the pan then lower the heat a bit.
2. Add the margarine and stir to melt. Turn the heat off, transfer the mixture to a mixing bowl, and let it cool for a bit. In the meantime, prepare the rest of the filling.
3. Crumble the tofu into a blender or food processor, along with the milk, cornstarch, and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.
4. Preheat the oven to 350F. Check to see that the sugar mixture has cooled sufficiently; it's okay if it's a bit warm, just not boiling hot. Add the tofu mixture and the vanilla extract to the sugar mixture and mix well. Fold in the pecans to incorporate.
5. Transfer the filling to the prepared pie crust and bake for 40 minutes. When done, the pie is going to be somewhat jiggly, but it should appear to be set. Let cool, slice, and serve! No cheating and pulling pecans off the pie.

Variation

Salted Maple Pecan Pie: Sprinkle 1/2 teaspoon coarse sea salt over the cooled pie.

Source: Vegan Pie In The Sky, p.157-59, by Isa Chandra Moskowitz & Terry Hope Romero

Apple Crisp

When you have an abundance of red apples (lucky you!), Apple Crisp is the perfect device for turning them into dessert. Red apples turn meltingly tender and are a perfect complement to the crisp topping. Not that we need to sell you on crisp, but it's also much easier than pie, making it perfect for a lazy autumn day when you need dessert, like, yesterday.


Filling:

• 4 pounds of red apples (like Rome or Fuji), peeled, cored, and sliced 1/4 inch thick
• 1/3 cup light brown sugar
• 1/3 cup sugar
• 1/4 cup apple juice or cider
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1/2 cup raisins (optional)

Topping:

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/3 cup canola oil
• 3 tablespoons almond milk
• 1 teaspoon pure vanilla extract

1. Preheat the oven to 375F. In an 11 x 13-inch baking dish, mix together all filling ingredients, tossing with your hands to make sure the apples are coated. Then prepare the topping.
2. In a medium-size mixing bowl, combine the oats, flour, brown sugar, baking powder, cinnamon, and salt. Add the canola oil, almond milk, and vanilla extract, and mix well. Crumble the topping over the apples. Bake for 45 minutes.
3. Remove the crisp from the oven and let cool for at least 15 minutes before serving. 

Source: Vegan Pie In The Sky, p.135-36, by Isa Chandra Moskowitz & Terry Hope Romero

Pucker Up Raspberry Pie

This raspberry pie has a secret weapon...balsamic vinegar! Although you won't be able to detect it, it simply heightens the tart raspberry flavor like whoa. Even if you're using frozen berries they will taste like something special. 
We always like to make a lattice top if there are red berries inside because how could you not? It would be crazy to hide all that vibrant color.


1 recipe Buttery Double Crust [click here] rolled out and fit into a 9-inch pie plate

Filling:

• 5 cups raspberries, fresh or frozen
• 3 tablespoons cornstarch
• 3/4 cup sugar
• 2 tablespoon balsamic vinegar
• 1/8 teaspoon salt

1. Preheat the oven to 425F.
2. In a large mixing bowl, mix together all the filling ingredients and set aside. 
3. Add the filling to the prepared pie shell. Create a lattice crust on top, pinch the edges together, trim the excess dough to about an inch, and crimp.
4. Bake the pie for 25 minutes, then lower the heat to 350F and bake for 30 to 35 more minutes. The filling should be bubbly and the crust lightly browned. Place pie on a cooling rack to let cool. It's very saucy at first, so give it an hour or so before slicing.

Source: Vegan Pie In The Sky, p.61, by Isa Chandra Moskowitz & Terry Hope Romero

Buttery Double Crust (Pie)

This is an all-purpose, flaky, roll-out pie crust, perfect for any [pies]. It's great for cutting shapes, or making lattices.

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 3 tablespoon sugar
• 8 tablespoons cold nonhydrogenated margarine
• 8 tablespoons cold nonhydrogenated shortening
• 6 tablespoons ice water
• 1 tablespoon apple cider vinegar

1. In a large mixing bowl, sift together the flour and salt. Mix in the sugar. Add half the margarine and shortening by about half tablespoonfuls, cutting into the flour with your fingers or pastry cutter, until the flour appears pebbly. Add the remaining margarine and shortening, and cut into the flour.
2. In a cup, mix together 4 tablespoons of ice water with the apple cider vinegar. Drizzle the water and vinegar mixture into the flour by the tablespoonful, gently mixing it after each addition. Knead the dough a few times, adding more water until it holds together. You may need only the 4 tablespoons, but add up to 2 more tablespoons if needed. 
3. Divide the dough in two, roll each half into a ball, then press them into disks and wrap each in plastic wrap. Refrigerate them until ready to use, or use as directed in the recipe.

Source: Vegan Pie In The Sky, p.37, by Isa Chandra Moskowitz & Terry Hope Romero