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Vegetarian Taco Pie

06 Friday Apr 2012

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Vegetarian Taco Pie

Since I had a pie crust in the freezer and some vegan taco meat from earlier in the week, I made an Entirely From-Scratch Vegetarian Taco Pie. Homemade salsa, fresh guacamole, even the vegetable stock for the seitan was homemade. Not only could you taste the love, you could hear the mix tape that it made for you playing in the background.

If I don’t have vegan taco meat already made next time, I’ll try substituting refried beans and Spanish rice, which will cut down significantly on the prep time. I might work in some tomatoes, but I digress. What I’m trying to say is, taco pie, I love you, and I’m looking forward to a lifetime together.

Vegetarian Taco Pie Ingredients

Ingredients:

  • 1 9” Pie Crust
  • 1.5 cups Vegan Taco Meat (or bean substitute)
  • 1 cup Shredded Cheese (recommend sharp cheddar)
  • 1 Onion, diced
  • 4-6 Garlic Cloves, diced
  • 1 cup Mushrooms, sliced
  • .5 tsp Cumin Powder
  • .5 tsp Paprika
  • .5 tsp Chili Powder
  • 2 tbsp Grape Seed Oil
  • Sour Cream
  • Guacamole
  • Salsa

Vegetarian Taco Pie Layers

Instructions:

  1. Preheat oven to 350°.
  2. Prep crust in a 9” pie dish. Not a bad idea to pre-bake it for a few minutes, but I didn’t and it was fine.
  3. In a pan, heat the oil over medium and add the powdered spices for a few minutes to season the oil. Then add the onion and garlic and sauté for 5 minutes. Finally, add the mushrooms and sauté for another 5 minutes.
  4. Layer ingredients in the pie crust: taco meat first, then mushroom and onion mix, topped with cheese.
  5. Bake for 30-45 minutes until crust and cheese are golden brown.
  6. Serve with salsa, sour cream, and fresh guacamole (I just mush up an avocado with a couple sprinkles of chili powder and garlic salt).

Vegetarian Taco Pie

Savory Squash Pie

12 Monday Mar 2012

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Savory Squash Pie

As the countdown to Pi(e) Day continues, I’ve made a couple of savory pies for dinners. The first is an adaptation of this recipe that I substituted in several places with what I had on hand. Turned out great, and will be a general formula for future savory pies for sure!

Ingredients:

  • 1 9” pie crust
  • 2 acorn squash (or 1 butternut squash) , seeds removed and meat cut into chunks an inch or less
  • 1 onion, diced
  • .25 cups grape seed oil
  • .25 cups dry white wine
  • .25 tsp salt + more to taste
  • .25 tsp fresh ground black pepper + more to taste
  • 1 egg, lightly beaten
  • 1 cup fresh whole wheat bread crumbs
  • .5 cups walnuts, chopped
  • .5 cups shredded Parmigiano Reggiano

Instructions:

  1. Preheat the oven to 400° and toss the squash chunks in half of the oil plus the salt and pepper. Roast the squash on a baking sheet for 20-30 minutes until golden. You can simultaneously prebake your pie crust for 10-15 minutes if you like.
  2. In the meantime, sauté the onion over medium heat in the other half of the oil. After 5 minutes, add the white wine and cook it down for another 5 minutes or so.
  3. If you’re making homemade bread crumbs, toast 2 to 3 pieces of bread until they are dry, break them into chunks and toss in a food processor. You can also add the walnuts and cheese as these three together will make the crumb mix.
  4. When everything is done, mix the roasted squash, sautéed onions, lightly beaten egg, and half of the bread crumb mix together in a big bowl.
  5. Scoop filling into the crust, sprinkle remaining bread crumb mix on top, and bake for 30-40 minutes until the crust is golden. Let sit for 10 minutes before slicing.

Make sure to also: wash those squash seeds, toss them in oil, salt and pepper and roast them on a baking sheet for 20-30 minutes, stirring occasionally, until golden brown. Yum!!

Blackberry & Apple Tart (or is it a pie?)

07 Wednesday Mar 2012

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Blackberry and Apple Tart

Probably a pie, since I used a pie crust – even though I made it in a tart pan and arranged the ingredients like a tart.

But the distinguishing characteristic of this recipe is its tart flavor – by which I mean a distinct zippiness and pucker. So if you’re tired of too-sweet pies, here’s the antidote.

Blackberry and Apple Tart Ingredients

Ingredients:

  • 1 pie crust
  • .5 cups butter
  • .75 cups brown sugar
  • .5 tsp cinnamon powder
  • .25 tsp lemon zest (adjust for desired pucker)
  • .25 inch slice of ginger root, peeled
  • .5 cups water
  • 4 cups baking apples, peeled and cored and cut as you like
  • 2 cups blackberries, rinsed and patted dry

Instructions:

  1. In a large pan, melt the butter over medium heat and then stir in the brown sugar, cinnamon, lemon and ginger
  2. Mix in the apples and water and simmer for 10 minutes – use only enough water to come less than half way up the apples
  3. Add the blackberries and cook for 1 more minute
  4. Remove from heat and allow to cool to handling temperature
  5. In the meantime, roll out your pie dough and place in a 9” pie dish or 10” tart dish
  6. Add the filling by scooping into the crust with a slotted spoon so you can easily control the amount of liquid – be sure to find that chunk of ginger and pull it out!
  7. Any leftover filling and liquid can be blended to make a syrupy topping – also, I drizzled a bit on half way through baking for color and texture
  8. Bake for 50-60 minutes at 350°, remove and allow to stand before serving

I bet this would also be wonderful with pears instead of apples, in which case I might leave out the lemon zest altogether and emphasize the ginger.