Strawberry Rhubarb Pie

INGREDIENTS

1 double pie shell
4 cups fresh rhubarb, sliced into 3/4-inch pieces
3/4-1 cup agave or maple syrup
6 tablespoons arrowroot
2 cups thickly sliced fresh strawberries
1/2 teaspoon cinnamon
2 tablespoons unbleached white flour

1. Fit bottom crust into a 10-inch pie plate. Refrigerate the dough and rolled-out crust.

2. Put sliced rhubarb into a colander with a bowl underneath. Pour agave over rhubarb and allow to drain 1 hour. In a saucepan, mix arrowroot with half of the drained agave. Heat until thickened over low heat, then add the rest of the agave.

3. Preheat oven to 350F.

4. Mix rhubarb and strawberries together in bowl. Add agave mixture along with cinnamon and flour. Gently toss to mix.

5. Pour into prepared pie shell. Roll out top crust and place on top. Join crusts, fluting edges. Slash top (so steam can escape).

6. Bake one hour in preheated oven. Allow to cool, then refrigerate a few hours to set.

Serves 8 to 10.

Tofu....

...got a problem with it. Can't really eat it unless it has a good, firm consistency. Now, mind you, I've been eating tofu since I became a vegetarian at twenty but when I'd cook it at home I'd never be completely happy with the outcome so I'd end up using it in desserts and sauces mainly or having it at restaurants, whose cooks could pull it off better that I could. Well, a few months ago, looking for unsweetened soy yogurt for J (they make a brand that I'm still trying to hunt down), I stumbled upon this brand and IT IS THE BEST! Finally a tofu that I can cook with. J absolutely loves it and calls it "toe foooot".

http://www.pulmuonewildwood.com/

Just want (& love) this shirt.

...now where can i get it?

Mock Chicken & Dinosaur Kale Salad

Chickenless Salad (Sandwich)

serves 4-6 sandwiches depending on how thick you make them

2 cups vegan chicken shredded (pulse in food processor or shred with a fork). I used Yves brand.
1/4 cup red onion, diced small
2 celery stalks, diced small
1/4-1/3 cup veganase mayo
1-2 teaspoons Dijon mustard
1/2 teaspoon garlic powder
1 Tablespoon dill relish (I didn't have)
salt and pepper to taste
bread

Optional:
1/4 cup sliced almonds or sunflower seeds

Cook your vegan chicken according to the package instructions. Pulse 1 c. at a time in your food processor to get a nice shred or just shred w/ a fork by hand and then chop a bit more. Throw in a large mixing bowl and add all the rest of the ingredients except the bread and mix well. Spread a little more vegan mayo and/or mustard on the bread then scoop onto bread and serve.








Raw Dinosaur Kale Salad

Serves about two.

I think most dark, leafy green (raw) salads are kinda gross but I promise this one isn't!

1 bunch dinosaur kale
Apple cider vinegar (splash or two; to taste)
Olive oil (splash or two; to taste)
Nutritional yeast (a good amount; maybe two heaping Tbsp.)
Garlic powder
Coriander
Cumin
Sea salt

Throw everything in a large bowl and mix. Add vinegar and olive oil to taste and then spices and nutritional yeast; all to taste.