Monday, July 28, 2014

Vegan Caprese!

One of our families favorite dishes each summer is Caprese.  Traditionally made with layers of fresh mozzarella cheese, basil, and tomatoes atop bread ~ we had been searching for a way to make this Vegan.

It ended up being very simple! All we had to do was take a block of organic, silken firm tofu, and slice it into thin slices. We sprinkled salt (and our favorite all-purpose seasoning - Spike) onto both sides, then carefully placed it atop the bread that already had a fine drizzle of extra virgin olive oil and balsamic vinegar. We cut up fresh garden basil and sprinkled a generous amount on, before topping with the tomato slices and another drizzle of the EVO and balsamic. We finished everything with another generous sprinkling of chopped basil and.... YUMMY!  (I am so happy that all four of my kids loved it too!)

Tuesday, July 15, 2014

I made a Vegan Blueberry Pie with fresh blueberries!

So... Blueberries are on sale... and as much as I hate to admit it... I have never made a pie with FRESH Blueberries...  (I know, it's crazy, right?)  I kept thinking, "Oh it can't be that much better with fresh blueberries." I was very, very wrong. It is FANTASTICALLY BETTER with FRESH Blueberries!*

(As long as you are serving WARM.)

I didn't use a recipe, but I put together my own which I will share with you now.

Mix the following by hand in a large bowl with a rubber spatula/scraper:
1/4 cup Maple Syrup
1/3 cup Organic Sugar
2 teaspoons lemon juice
1 1/2 Tablespoons Organic Cornstarch
pinch of salt
1 teaspoon Cinnamon
1/4 teaspoon or more of FRESHLY grated Nutmeg (yes, once again, it does make a difference)

Fold in:

6 cups FRESH Organic Blueberries (more or less)

Place into either a store-bought Graham Cracker Pie Crust Shell (or make your own using these ingredients):

Graham Crackers
Vanilla Extract
Vegan Butter

Pre-heat oven to 425 degrees.
In a Separate Bowl, make the crumble topping:
1/2 cup Vegan Butter
1/2 cup Sugar
1/2 cup Rolled Oats
sprinkle of Cinnamon
sprinkle of freshly grated Nutmeg (or more if you are me)

Sprinkle crumble topping over the berries.
Bake for 15 minutes, then turn down oven to 350 degrees bake for approx. 20 minutes (or until topping is turning just barely golden in a few places. Remove from the oven, and cool for just a few minutes. Serve WARM.