Having a lot of applesauce in the house because of an especially bountiful harvest of apples this year (250+ lbs), I decided to make an apple pie.
Now, maybe it was me reading the recipe (I tend to skim), or maybe it was the recipe itself, but once I made the pie dough, there was not enough left to put on top of the pie. Now, being the drama queen and perfectionist that I am, there was no way that I would make an apple pie without a top crust.
The pie crust before being rolled out
So, what was I to do? Well, what if I just replaced the pumpkin in a pumpkin pie with applesauce? And the rest is history
Based on It Doesn’t Taste Like Chicken‘s Easy Vegan Pumpkin Pie recipe
Prep time: 15min (filling only)
Baking time: 1hr
- 2 cups (500mL) applesauce
- 1/4 cup (60mL) maple syrup
- 3/4 cup (180mL) almond milk (if using unsweetened, consider adding more sweetener to taste)
- 1/8 cup (30mL) water
- 2 to 3 ounces (60 to 90g) flour
- 1 teaspoon (5mL) cinnamon
- 1/2 teaspoon (2mL) nutmeg
- 1 teaspoon (5mL) vanilla extract (optional)
For the crust ingredients and method, see here. (In the crust, I substituted shortening for coconut oil)
- Preheat oven to 350ºF (180ºC)
- Throw everything into a blender and blend until smooth
- Pour mixture into crust and bake for 1hr
That’s it! 🙂
The finished pie!
Being half-vegan (don’t ask), I was asked to do an egg dish-replacement recipe for this assignment for Foods. So, here goes… (the full recipe is at the bottom)
Here I’ve just chopped up some tofu, an onion, and about 2/3 of a sweet bell pepper.
I put the tofu, onion, pepper, garlic and oregano in the pan with a bit of oil (I used garlic-infused olive oil, but any other cooking oil will do)
As you scramble the tofu, break it down into smaller pieces as you go.
Once the tofu begins to release liquid, increase the temperature until it all cooks off.
Here it is, done in the pan, and then below, plated.
It’s a bit small for two people, but as I was just looking for a snack at the time, two servings works just fine.
- 1 300g package of soft tofu
- 1 small onion
- 1/2 of a bell pepper
- 1 clove minced garlic
- 1 tsp oregano
- Dice the onion and pepper into 1/2-inch pieces and the tofu into 1/4-inch pieces
- Heat some cooking oil (I used garlic-infused olive oil) in a large frying pan over medium-high heat
- Put all ingredients into the pan at once, and begin scrambling, breaking the tofu up into smaller pieces as you go
- Once the tofu begins to let out water, raise the temperature a bit to cook it off, making sure to turn it back down again once water has cooked off
- Serve with some ketchup or mango-chili chutney (my personal favourite sauces on almost anything) and enjoy!
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