Vegan Blueberry Lime Pie

Ingredients

Crust:

1 1/2 C "Digestives" cookie crumbs (or cookie of choice)

5 Tbsp salted plant butter, melted

Blueberry reduction:

3/4 C blueberries

1 Tbsp raspberry jam

1 Tbsp sugar

1 Tbsp water

Pie filling:

Two 12.3 oz packages silken extra firm tofu, drained

1/4 C lime juice

zest of one lime

3/4 C sugar

1/2 tsp kosher salt flakes

1 Tbsp corn starch

Instructions

Mix the crust ingredients together, and press into the bottom of a 9-inch spring form pan using the bottom of a metal measuring cup. Blind bake at 350 for 7-8 minutes. Cool completely.

Mix the blueberry reduction ingredients in a small saucepan and simmer for 6-8 minutes. Cool completely.

Blend the pie filling ingredients in a blender or food processor. Remove 2/3 of the mixture and set aside; add the blueberry reduction to the remaining third and process until combined. Pour the blueberry mix on the crust, and carefully spread. Top with the lime pie filling and level out with a rubber spatula.

Freeze for at least 2 hours and remove the springform; refrigerate the remainder after serving.

Sourdough Focaccia

https://www.theperfectloaf.com/a-simple-focaccia/

Except split in half and bake in 9 inch round cake pans. Stretch and fold method, used only half of the extra water in winter.

Vegan Potato Soup for the Instant Pot

• INgredients

• 2 lbs russet potatoes – about 8 medium
• 3 cups low sodium vegetable broth
• 2 large carrots, peeled and sliced
• 1 stalk of celery, chopped
• 2 cloves of garlic, minced
• 1 teaspoon dried parsley  (or just use some italian seasoning)
• 1/2 teaspoon dried thyme (or just use some italian seasoning)
• Pinch of salt & pepper
• 1/2 teaspoon onion powder
• 1 cup unsweetened almond milk (or unsweetened plant milk of choice)
• 2 tablespoons corn starch

     INSTRUCTIONS

1. Slice and cut potatoes into 1-2″ chunks and place in the Instant Pot. (I keep the peels on.)
2. Add the veggie broth, carrots, celery, salt, garlic, parsley, thyme, onion powder, and pepper to the Instant Pot with the potatoes. Lock the lid, set the valve to seal, and set the Instant Pot to cook on Manual High Pressure for 4 minutes. Once the soup is finished cooking do a “quick release” and removed the lid.
3. Whisk the unsweetened almond milk and corn starch together and stir into the potato soup until the soup thickens. 
4. Salt and pepper to taste and serve! I top it with cheese and snipped scallion bits.

Vegan Cornbread Muffins

Makes about 18
Preheat oven to 425, and prep a muffin tin with lightly greased cupcake liners.


Ingredients

2 1/4 c medium grind cornmeal
1 c AP flour
2 tsp baking powder
1/2 tsp baking soda
2 1/2 tsp salt
2 Tbsp maple syrup
2 Tbsp ACV
2 C plant milk
1/2 cup melted plant butter


Instructions

Whisk the dry ingredients together. Add the remaining ingredients and gently mix until fully incorporated. Use a 2 Tbsp cookie scoop (or improvise) to spoon the mixture into the cupcake liners-- you can fill them quite full because the rise is minimal.

Bake for ~15 minutes, until a toothpick comes out cleanly. Cool in the pan for 10 minutes, then move the muffins to cool on wire rack.

***

This recipe also works for a 12-inch diameter cast iron skillet, although it should be preheated and greased with plant butter, and cooking time may be a couple minutes longer.