Mmmmm...Cherry pie. We made it vegan for Eve and ate Soylicious vanilla soy ice cream with it. We finished the whole pie in one sitting. This pie pan is awesome because it's only 8 inches, requiring less fruit and less eating- 8 smallish slices.
I bought the least ripe cherries I could at the farmer's market.
4.5 c Cherries, pitted
0.75 c Sugar (evaporated cane juice) * I would use 0.5 c next time
3.5 Tbsp. Cornstarch
0.25 Tsp Almond extract
1 Tbsp. Water
1.5 Tbsp Lemon juice
Crust:
2.5 c Flour
1 c Shortening
1 tsp salt
1 tbsp powdered sugar (vegan)
Sunday, May 31, 2009
Sunday, December 21, 2008
Friday, December 12, 2008
Saturday, November 22, 2008
French toast
I typically make myself french toast Monday or Tuesday morning with any leftover baguette from the weekend. I decided to dress up this breakfast staple with a spoonful of fig jam and a dusting of powdered sugar. Two or three day-old baguette makes for a great texture. Also pictured is my french- pressed Wild Divine blend coffee, roasted locally by Robin of Divine Madman (highly recommended).
-Jason
Autumn roasted vegetables
We started with fresh produce from our CSA box and the Hillcrest farmer's market. Here we have pears, pomegranate, eggplant, peppers, beets, brussel sprouts, onion, carrots, three varieties of potatoes, and fresh dill:
We roasted the vegetables with an olive oil and soy sauce dressing and sauteed the beet greens and stems. We threw a couple of Morningstar Farms Chik Patties in the oven as well. Roasted butternut squash soup (with a dollop of sour cream and fresh dill), toasted baguette from Bread and Cie, and a mixed green salad rounded out the meal. Perfect for autumn.
Notice the steaming beets, straight out of the oven.
Lentil and couscous stew
Fresh heirloom tomato
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