Photo is from my garden – text added with Overgram
Bring me some pie.
So… I may or may not have recently started watching Supernatural (by that I mean I watched all 8.5 seasons over the course of what? A month?). I also may or may not be completely fucking obsessed with it. You probably already know this if you follow me on Tumblr or any other social media site. Blame Ell.
What can I say? I love it so much! I haven’t felt this inspired by a show since Deep Space 9. The characters, the stories, everything! Angels! Demons! ANGELS!
This year for Ell’s birthday we had a pie party (we made 4 different kinds of pie!) and I’m not sure if I’ve just been practicing a ton, but I suddenly realized that I’ve got this pie-making thing down. After the pie party, Ell and I BOTH had the idea to make a pie with a Devil’s Trap on it, so that’s exactly what we did on New Year’s Eve.
I chose cherry pie for aesthetic reasons, since cherry pie filling looks scarily like bloody entrails or maybe the pit of hell (I know, I know…), though obviously you can fill it with whatever you want. The devil’s trap is chocolate sauce. A lot of people, including Ell and Vynni, say that they don’t like cherry pie – which is probably cuz y’all are used to eating that stuff that comes from a can. This is totally better than that. This is actually good. Ell and Vynni loved it. I loved it. I think even Dean would love this pie, despite it being sugar-free, gluten free, and vegan.
For the crust we used Namaste Foods Biscuits Pie Crust and More Mix. We followed the directions for pie crust, except we substituted the butter with Earth Balance (the stick kind) and the egg with a flax “egg”. You can use a pre-made pie crust if that behooves you.
Demon Proof Cherry Pie
(sugar free, gluten free, vegan)
I make it up as I go along for this pie, so the measurements are approximate. Use your own discretion, you culinary genius, you!
For the crust
- see above note about the crust
For the filling
- 2 ten ounce bags of frozen pitted cherries, preferably organic (about 4-5 cups). Obviously you can use fresh cherries too, but do YOU wanna remove the seeds from 4 cups of cherries?
- 1 cup of water
- 1/2 tsp of sea salt
- 3 TBSP (or more to taste) of Stevia Baking Blend Powder, Coconut Sugar, or other dry sweetener
- 1 TBSP of organic cornstarch
For the Devil’s Trap
Again, I was winging it here. This also made way more chocolate than we needed (we ate the rest like fondue and dipped banana slices in it).
- 1/4 cup cocoa powder
- 2-3 TBSP coconut oil, melted
- Stevia or other sweetener to taste
(You can also melt some vegan chocolate chips if you don’t want to make your own chocolate sauce from scratch).
Preheat the oven to 350f/176c.
Make the pie crust according to the package directions if you’re not using a pre-made crust. Put the bottom crust into a greased 8-inch pie pan.
To make the filling, combine the first 4 filling ingredients in a saucepan over medium heat. Cook until the stevia or other sweetener is dissolved and the cherries are defrosted, and the water is boiling a little. Add more water if necessary. Once its boiling, add in the cornstarch and whisk until thickened.
Pour the cooked filling into the bottom crust and prepare the top crust while the mixture cools. Add the top crust when ready.
For the devil’s trap, I etched it into the top crust with a knife prior to baking (above). We used this image from Super-Wiki as a reference:
Anyways, after that we put it in the oven until it looked done. Probably about a half hour, but I wasn’t really paying attention. You bake it until the crust is browned a little and if you can see any of the filling, it should be bubbling.
Before decorating with chocolate, set the pie aside to cool for at least 45 minutes. Especially if you’re using coconut oil, you don’t want the pie to be warm at all because it’ll melt the chocolate.
After the pie is cooled off, assemble all the chocolate ingredients in a saucepan and heat over low until the coconut oil is melted. Whisk them together to form a chocolate sauce.
I used a knife to carefully (painfully) draw the design by dipping the tip of the knife in chocolate and drawing along the lines I had etched in the crust prior to baking. This was tricky and not that fun. If you have a better method for doing this, go ahead and try that. Let the chocolate cool.
Wishing you a blessed new year!
When I was a kid, my mom made cranberry bread all the time and I loved it!! Since it’s cranberry season again, I made it a mission this year to recreate that recipe in a vegan way.
Vegan Cranberry Bread
Can be sugar free and gluten free!
Preheat the oven to 350f (177c). Grease a loaf pan with coconut oil or cooking spray. Chop the cranberries into little halves (this is the suckiest part of making cranberry bread so get it over with now).
Prepare the flax egg in a small bowl by whisking one tablespoon of flax meal with 3 tablespoons of cold water and set aside (or you can use Ener-G egg replacer or a chia egg if you prefer). Set aside for 15 minutes or so.
Meanwhile, assemble the dry ingredients (flour, dry sweetener, baking powder, salt, cinnamon, baking soda) in a bowl and stir until combined. Make a well in the center of the flour mixture and pour the remaining ingredients except the cranberries.
Once the batter is mixed, fold in the cranberries.
If the mixture seems a bit dry, add a little more orange juice, but don’t overdo it.
Pour the cranberry bread batter into the greased loaf pan. Bake for 55 minutes or until a knife stuck into it comes out clean.
This is how the gluten free one looked:
It tastes best warm out the oven, but it’s also great cold OR you can heat it up.
Love and light –
I haven’t really celebrated Thanksgiving for a few years, since I was living in the UK and it is not a real holiday there. I haven’t really missed it, to be honest, because every Thanksgiving I’ve been forced to attend since I went vegan has been less than stellar.
This year, however, I am back in the USA and I got to spend Thanksgiving on Nantucket (photo above) with my BFFs and fellow vegans Ell and Vynni of The Farthest Star, giving us the opportunity to prepare a vegan feast of epic proportions. Since I’m allergic to sugar, and Ell and Vynni are intolerant to gluten, we had the added task of making everything without these ingredients.
This was most of the full spread for dinner:
Top to bottom, left to right the dishes were BeyondMeat, turnips, mashed potatoes, mushrooms, baked yams, green bean casserole, orange ginger carrots, and broccoli rabe. Not pictured: gravy, cranberry sauce, and alfredo sauce.
Instead of turkey, we went with BeyondMeat, mostly out of laziness. We could not use a store bought tofurkey because they contain gluten.
The green bean casserole I made. Recipe courtesy of the Detoxinista.
But wait! There’s more.
This gluten free, sugar free corn bread we made was ridiculously good, so we made 2 and turned the other one into stuffing:
The stuffing Ell made and wow so good!
So after dinner, dessert happened! Pumpkin cheesecake, apple pie, pumpkin pie, sweet potato pie, chocolate pecan pie, and cranberry bread.
The cranberry bread I made. It is probably my greatest achievement. Recipe coming soon!
The pumpkin cheesecake. We made it with cashews. No tofutti needed!
The chocolate pecan pie before going in the oven. Recipe thanks to Chocolate covered Katie.
Unfortunately our holiday ended on a sad note when we heard some bad news about our dog Buffy getting hit by a car while we were away. 🙁 Luckily, Buffy survived and she seems to be pulling through. I hope and pray that she makes a full recovery…
Other than that, though, it was the best Thanksgiving ever… And I look forward to doing it again next year!!
Love and light-
When I first started experimenting with gluten free cooking, I was really disappointed with how expensive most gluten free versions of foods are. I understand that companies need to make a profit and everything, but I feel like most corporations are just exploiting people who can’t eat gluten. Although a lot of people only go gluten free because they think it will help them lose weight or because it’s trendy, there are those who suffer greatly if they eat gluten and thus have no choice but to buy the overpriced products (or eschew things like pasta, bread, and condiments altogether… which wouldn’t necessarily be a bad thing, just very inconvenient for the average person).
One of the first recipes I remember turning gluten free was the tempeh meatball recipe from Appetite for Reduction. I don’t have the recipe on hand, but I believe it calls for breadcrumbs. I was living in Bath at the time and I remember going to Sainsbury’s and looking for gluten free breadcrumbs and finding a tiny bag of what looked like orange sand for a whopping £7 (about $12). Like really?
Because I refuse to stand for that nonsense, I’ve figured out a few ways to make my own breadcrumbs that are a little bit less ridiculously priced and actually work really well if you’re in a jam. You just need a food processor or blender to make them.
Method #1: Gluten Free bread (duh)
This actually works better with most gluten free breads than wheat breads because they already tend to have a stale texture. You leave the bread out overnight or until it’s stale, or toast it if you’re in a rush. Once the bread has cooled off (if toasting), you stick it in the blender or food processor and pulse until you have breadcrumbs.
Method #2: Crackers
My favorite cracker to use for this is Mary’s Gone Crackers, but you can use any brand of Gluten Free crackers. You just put the crackers in a blender or food processor and pulse until you have “breadcrumbs”. In the above photo, I used them in Isa’s recipe for Olive Lentil Burgers with major success. If you’re using Mary’s Gone Crackers – 4 servings of crackers (120 grams) will yield one cup of breadcrumbs.
Obviously if you’re making a sweet dish, this probably won’t work because of the savory nature of crackers which leads me to my next method.
Method #3: Cornflakes
I find this one works really well as a replacement for panko because the texture tends to be coarser depending on the cornflakes you choose, but that’s just me. You put cornflakes in the blender and process until you have a thing that is like breadcrumbs.
Well I hope these tips are helpful to those of you living a gluten free lifestyle and thanks for reading!
Love and light –
Those of you who have been reading this blog for a while know that I used to live in London. I moved back here this past April. From the time I first moved there in 2008 until when I was forced to leave four years later there’s been one place that I’ve loved more than any where else: InSpiral Lounge in Camden Town. Here are a few photos of some of my favorite things that I’ve got while visiting there. If you’re ever in the area, you absolutely have to go.
Gluten free, vegan lasagna. This was like, illegally good.
Raw vegan ice cream and a cup of mint tea made with fresh mint!
Raw vegan chocolates, kale chips, and lemon ginger tea made with fresh lemons and ginger.
Raw cacao and almond fudge.
Last Easter they sold an “Easter basket” on their site filled with most of the above goodies (I got the Pulsin, nakd bars and goji berries separately). It made my freaking day.
The Easter egg from my basket.
Kale chips!! Their kale chips are the best in the world, seriously. I should know, I’m an expert on this subject.
If you can’t stop by the cafe, they do have an online store!
I’m really not in the mood to mofo today, but I’m going to share with you this protein shake that I made this morning because it was really good. It’s definitely better than trash cake.
Pumpkin Spice Protein Shake
- 1/2 cup pureed pumpkin (123 grams)
- 1 peeled and frozen banana
- 1/4 cup filtered water, coconut water, or almond milk
- 2 scoops Vanilla Spiced Chai Raw Protein (or you can use vanilla or whatever flavor you want, it doesn’t really matter, who cares. But this stuff is wicked good)
- 1 tsp pumpkin pie spice or cinnamon
Put all ingredients into a food processor or high speed blender and combine. Note: I put two scoops of protein in my shakes because it helps me hit my macros for the day better and requires me to make fewer shakes. You can just do one if you want.
This recipe is a slight repeat from last year – I made these again today and tweaked it a little. The ones I made last year were a little dense and looked funny, but these ones looked and tasted perfect. These ones were also gluten free, though you can still make them with spelt or all purpose flour too. If you don’t have a donut pan, you can get one at Target or on Amazon
Pumpkin Doughnuts v2.0
Sugar Free, gluten free
Makes a dozen doughnuts, depending on the size of your pan
- 2 cup (125g) Gluten Free All Purpose Flour Blend (Arrowhead Mills or Bob’s Red Mill work) or Spelt Flour or regular All Purpose
- 1 cup Stevia Baking Blend or other dry sweetener
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice (or 1/4 tsp cinnamon plus 1/4 tsp nutmeg)
- 1 cup soy or almond milk
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1/2 cup plus 1 tbsp canned pumpkin or pumpkin puree
- 3 TBSP Coconut Oil, Melted (sunflower oil or another neutral tasting oil would probably work too).
Method: Preheat oven to 175 c / 350 f. In a large bowl, assemble the dry ingredients, using a whisk to combine, and set aside. Use the wooden spoon to make a well in the dry ingredients, and then pour all the wet ingredients into it. Use the wooden spoon to mix all ingredients. It will form a squishy dough. Spoon the dough into a greased doughnut pan. You can smooth out the tops of the donuts with your finger to make them look more uniform. Bake for 15-20 minutes.
I’m looking forward to making these delicious things again at DONUT PARTY with my loves from the Farthest Star!!