Vegan - LITTLE LEMON MOUSSE PIE

 

Graham Cracker Crust:
1 ¾ cups ground non-dairy Graham crackers (10 ounce of whole Graham crackers)
3 tablespoons sugar
4 tablespoons coconut oil or non dairy margarine
1 tablespoon almond milk or non dairy milk

Pre-hat oven to 350 F (190 c)
Lightly bush a 9 inch pie dish with coconut oil
In a mixing bowl combine the Graham crackers and sugar, fold in the coconut oil,
Blend the mixture thoroughly
to moisten the crumbs.
Fold through the almond/ non dairy milk
Pour the crumbs into the pie plate. Press the crumbs into the side of the plate first, then work your way into the bottom. Bake for 8 – 10 minutes until firm. Let the crust cool before filling.

Filling:
1/2 cup whole unroasted cashews, soaked in water for 10 hours.
1 400ml can coconut milk
1/2 cup almond milk or any non dairy milk
1/2 teaspoon agar powder
2/3 cup sugar or 1/2 cup stevia
3 tablespoons coconut oil
juice of 2 lemons, makes 1/2 cup
2 tablespoons lemon zest
2 teaspoons vanilla extract

Topping:
3/4 cup water
1 tablespoon arrowroot powder
1/3 cup stevia / sugar
1/3 cup lemon juice
3/4 teaspoon agar powder
pinch of turmeric
2 teaspoons finely grated lemon zest

Method:
Drain cashews and place in a blender . Blend with coconut milk until totally smooth, scraping down sides of bowl occasionally.
Mix together in a small saucepan almond milk, agar powder and sugar.
Bring mixture to the boil, stirring pretty consistently. Once boiled, lower heat and allow to simmer gently for 5 minutes. Add coconut milk and stir in until melted.

With the blender/food processor running stream in the hot mixture until thoroughly blended. Add lemon juice and zest, vanilla extract and pulse for a few more seconds.

Transfer the mixture to the prepared pie crust and chill in fridge for 4 hours. The filling is very thin at first but that’s how it supposed to be.
When pie has just set, prepare the topping: Stir together all the ingredients in a small pot. Bring to the boil, then lower heat and cook for
5 minutes.
Pour the topping over the pies gently but quickly. Put the pies back into the fridge, to set.

Serve!

Recipe from, Vegan Pie In The Sky by Isa Chandra Moskowitz and  Terry Hope Romero http://www.theppk.com/books/vegan-pie-in-the-sky/
http://www.theppk.com/

Vegan - CHOCOLATE GALAXY BANANA CHEESECAKE

Filling:
½ cup whole unsalted unroasted cashews, soaked in water over night
½ cup well mashed ripe banana
(about two medium sized bananas)
1 packet of silken tofu, drained
2/3 cup of sugar
2 tablespoons coconut oil at room temperature
4 teaspoons arrowroot powder
1 tablespoon of lemon juice
2 teaspoons vanilla extract
¼ teaspoon almond extract
pinch of sea salt
2/3 cup unsweetened chocolate chips or block chocolate broken into bits

Method:
Preheat oven to 190 deg
Lightly brush tart pan with removable base
Prepare crust and press firmly into pan. Bake for 10 minutes and move the pan onto a cooling rack.

While the base cools prepare the filling.
Drain the cashews and blend with the banana, tofu, sugar, coconut oil, arrowroot powder, lemon juice, vanilla extract and almond extract. Bend until completely smooth.
Set aside ¼ cup of batter and pour the rest into the pie crust. Melt chocolate pieces over a double boiler or in  glass bowl in the microwave.
Stir until chocolate is smooth add the reserved batter and stir through until smooth.
Spoon dollops of chocolate batter randomly onto the cheesecake. Poke the end of a chopstick into the  chocolate batter and gently swirl around the top to create a marble like pattern Repeat with the remaining chocolate blobs.
Bake the cheesecake for 50 to 55 minutes until the top is lightly puffed and the edges of the cake are golden.
Remove the cake from the oven and place on a cooling rake for 20 minutes. Cool furfer in the fridge for at least 3 hours or better over night before serving.
To serve, slice the cake with a thin sharp knife dipped in cold water.

Serve!

Varations:
Stir in a ¼ cup of Kahlua or your favorite coffee liqueur, into the chocolate batter.

Recipe from, Vegan Pie In The Sky by Isa Chandra Moskowitz and  Terry Hope Romero http://www.theppk.com/books/vegan-pie-in-the-sky/
http://www.theppk.com/

Vegan - Strawberry and Rhubarb Crumb Pie

One single pastry crust
1 ½ cups plain flour
2 tablespoons sugar (steivia)
½ teaspoon salt
1/3 cup cold non hydrogenated shortening or cold coconut oil
4 tablespoons ice-water
4 tablespoons apple cider vinegar

Method:
sift flour, salt and sugar. Cut in the shortening (using a fork, pastry cutter, fingers, food processor)
to form a crumbly dough

Stir together the ice water and vinegar and add gradually to the flour, mix together until the dough just comes together and forms a ball. Wrap in plastic or grease proof paper and refrigerate for 1 hour.

Roll dough between two pieces of grease proof paper. Roll the dough to make a circle about 12 inches in diameter. Occasionally rotate the dough as you roll, to help even distribution.
Transfer the dough to the pie plate, gently remove the top grease proof paper and slide your hand underneath the centre of the paper and quickly flip into the pie plate and remove the remaining paper. Press the dough down into the pie dish. Trim off any over hanging dough or crimp edges as desired.

Filling:
3 cups of rhubarb, sliced ½ inch / 2cm  thick
4 cups of strawberries, fresh or frozen
2/3 cup sugar
2 tablespoons of Arrowroot (tapioca flour)
2 tablespoons of plain flour
1 tablespoons lemon juice
pinch of salt

Topping.
1 cup plain flour
1/3 cup brown sugar
2 tablespoons stevia
pinch of salt
¼ teaspoon ground cinnamon
1/3 cup coconut oil

Method:
Pre-heat oven to 200 c
Combine all the filling ingredients in a large mixing bowl. In a separate bowl combine flour, sugar, salt and cinnamon for the topping, Fold in the coconut oil until mixture forms large crumbs.

Add the filling into the prepared pie shell and top with the crumb mix. Cover loosley with aluminium foil and poke a few holes into the foil, to allow steam to escape.

Bake for about 20 minutes on high heat. Lower the heat to 190 deg and remove the foil.
Bake for a further 30 – 35 minutes or until crumb topping has browned and filling is bubbling.
Place on a cooling rack and let cool for about 30 minutes before serving.

Serve!

Recipe from, Vegan Pie In The Sky by Isa Chandra Moskowitz and  Terry Hope Romero http://www.theppk.com/books/vegan-pie-in-the-sky/
http://www.theppk.com/