July 2009


I’m hoping that this delicious, quick, and easy dinner will pardon the sin of what’s to come on Saturday. Currently I’m baking the most unhealthy cookies in the world. Maybe not the world, but close. I can see all my healthy, fit, vegans shaking their heads at me…I’ll have hell to pay for this goodness.

But for the present time, I give you a super healthy, antioxidant rich, protein laden made in under 20 minutes dinner: Red, Green and Blue Quinoa. It’s simply delicious.

Red, Green and Blue Quinoa

1/2 c quinoa
1 tsp olive oil
3 cloves garlic, minced
1 bunch spinach, rinsed
1 tbsp balsamic vinegar
salt & pepper to taste
1/2 c blueberries, rinsed
1/2 c cherry tomatoes, halved

Soak the quinoa in hot water for five minutes.

While the quinoa is soaking, rinse the spinach of any dirt.

Bring the quinoa and 3/4 cup water to a boil in a pot. Once it begins to boil, lower to a simmer and let cook for 15 minutes.

Meanwhile, warm the olive oil over medium heat. Add the garlic and saute for 1-2 minutes until fragrant (don’t let the garlic brown). Add the spinach. Saute for 3-5 minutes until just wilted. Add the balsamic vinegar and salt and pepper. Cook for 30 more seconds. Remove from heat.

Once the quinoa is cooked, plate with the garlicy spinach and a mixture of the blueberries and cherry tomatoes.

Serves 2.

Damn. Venezuela does it right.

As you know by now, I’m constantly on the quest for the perfect vegan sandwich. In fact, I’ll even eat very unvegan sandwiches given the right circumstances (i.e. drunk off my rocker at Elliot Street Pub where the sandwiches are the best in town–never vegan, but really darn tasty). So when the New York Times posted this mouthwatering article about the best places to nab a patacón in New York City, I knew Atlanta needed one. Or, rather, that I needed one. And pronto. “But why all the trouble, when two slices of white or rye might do just as well” Dave Cook, the reporter, asks. The answer he gives: “Because Venezuelans love their plantains “morning, afternoon and night.”

Guess what, it’s not just the Venezuelans who love their plantains, it’s also me, myself, and I (and hopefully you too). If you’ve never tried a double fried green plantain, well friend, now’s the time. Seize the day.

The patacón is made up of a “green (that is, unripe) plantain that’s been sliced lengthwise, fried, pressed flat and fried again. Still warm, the golden discs embrace shredded beef, roast pork, chorizo, chicken or cheese.” The article described a couple versions, most with meat, tomato, lettuce, and a sauce of some sort, so I decided to try my best at veganizing the very meaty treat. As far as the wastefulness of the foil is concerned, it’s pretty darn hard to eat the sandwich without wrapping it in something–the sauce flies everywhere–so, well, it’s worth it.

My personal patacón consists of the fried green plantain “bread,” chopped up and seasoned gluten, tomato, lettuce, and my own thrown together pink sauce. Is the ensemble authentic? Lord knows. Was it super ridiculously delicious? Amen. The gluten tasted like chorizo, the tomato was fresh, local, and juicy, the sauce was perfectly spicy & creamy, and the plantain was fried plantain goodness (there’s just no human way to describe the starchy perfection of it). You can substitute whatever you’d like, I’m sure, for the meat and the fixin’s, I think the only requirement is the fried plantain. So go for it! Seriously, right now, go make one!

Vegan Patacón

1 green plantain
several slices of Kittee’s gluten log
fresh crushed pepper
1/2 tsp Cajun spice
1/2 ripe tomato, sliced
1 or 2 pieces of lettuce
2 tbsp Veganaise
1-2 tsp spicy mustard
2 tsp ketchup
Hot sauce to taste
Oil for frying
Empty beer bottle
Paper bag

In a small bowl mix the veganaise, mustard, ketchup, and hot sauce to taste. It should be pink and spicy.  Set aside.

Heat up 1 tsp vegetable oil in a small pan. Chop up the gluten until it looks like shredded pork. Add to the oil and brown with fresh pepper and Cajun spice. Once slightly crispy and browned (like you’d want your vegan chorizo to be), remove from heat and set aside.

In another pan, heat up 1/4″ vegetable oil for frying the plantains. While the oil is heating up, chop the plantain in half (i.e. halfway between the ends), then in half again lengthwise. Peel it. Fry the 4 plantain pieces on one side until golden (3-4) minutes. Flip over and do the same (mine took less time on the second half, 2-3 minutes). Carefully remove (I used tongs) the plantains and place on a cutting board or piece of parchment paper. Using the beer bottle, gently roll the bottle up the plantain from one end to the other flattening the plantain to 1/4″ thickness. BE GENTLE. You don’t want to smoosh apart or tear the plantain. Once flattened, fry each piece on both sides again until golden/golden brown. Remove and place on a paper bag to drain the excess oil.

Now to assemble. Place one plantain slice on a piece of tin foil. Slather on a generous amount of pink sauce. Next layer a tomato slice or two, two or three heaping spoonfuls of the “meat”, some lettuce, and another slathering of pink sauce. Top with another plantain slice, then wrap in the foil. Repeat with the other two slices.

Eat while hot, be careful not to get pink sauce all over you, and come back to me with news about how awesome Venezuela is.

Sometimes you just need a quick, summery dessert-snack. And sometimes you have three peaches and one small package of blackberries sitting around. What else to do but make individual cobblers?

Happy weekend all!

Blackberry Peach Cobbler

3 peaches, peeled and sliced
1 small package of blackberries, rinsed
1 tbsp sugar
1/2 tsp lemon juice
1/2 tsp corn starch

1/2 c all-purpose flour
1/4 c sugar
1/2 tsp baking powder
1/4 tsp salt
1/3 stick cold Earth Balance, cut into small pieces
1/8 c boiling water

Preheat the oven to 425.

In a small bowl, mix the peaches, blackberries, sugar, lemon juice, and cornstarch. Let sit for 10 minutes.

In three small Corningwear dishes, pour in equal amounts of the blackberry peach mixture. Place on a baking sheet and bake for 10 minutes.

Meanwhile, in another small bowl, blend together the flour, sugar, cornstarch, baking powder, and salt. Using your fingers or a pastry cutter, mix in the Earth Balance until a coarse, crumbly meal forms. Pour in the boiling water, mix until just combined.

Remove the blackberries/peaches from the oven, top with the biscuit batter, and bake for another 20-25 minutes or until the biscuits are golden on top.

Let cool for 10-15 minutes, then enjoy!

I’ve been baking a lot lately, which isn’t a bad thing, just strange given that I haven’t done much baking over the past year or so.  When the site first started it’s practically all I did.  Speaking of which, starting that is, my veganisery was a few weeks ago, July 7!  Totally forgot about it.  So it’s been 2 years since I went vegan, 2.5 since I went veg.  It seems longer, as in I can’t remember why I ever ate meat or enjoyed it.  Someone asked me yesterday (he’s cut out all meat but chicken, interestingly what I did before I turned veg) if I ever miss meat.  It was an easy answer–no.  I never have, not even in the early days.  I remember the last meat I had–some nasty orange chicken dish at a cheap Chinese place–and it was totally gross.  There was no going back after I realized how gross cheap meat is.  I do occasionally miss cheese and eggs, but not for taste.  I miss cheese because I miss eating it while drinking a nice glass of wine.  I miss eggs because they were so darn convenient.  When I became a vegetarian I ate an egg every morning.  It was great having that easy source of protein.  Totally environmentally degrading, but easy nonetheless.  I have decided that whenever I get my own house with my own yard I will have chickens.  I would love to have environmentally and ethically responsible eggs–something I don’t see as an option unless I personally feed, clean, and love the chickens who lay them.  One day.  I guess I won’t be a vegan then, but I’m not too attached to the movement as a whole–just the way of living environmentally and ethically in the red.

So on to the recipe.  After my farmer’s lovely gift last week I knew I needed to bake something to say thanks.  Given that I’m moving in…oh my gosh…3 weeks or so, I’m trying to clean out extra pantry items.  Sitting on the corner of my flour shelf (yes, I have an entire shelf devoted to flour) was a bag of buckwheat flour.  I’d never used it, just picked it up on a whim from the bulk section of the coop.  But I wanted something to put in the bread, give it a little pizazz.  Thankfully my boss had just donated some springs of rosemary from her garden and I had some oregano left over from the gift last week–fresh herbs!  Then, because they ought to go in everything of course, I rehydrated some sun dried tomatoes and chopped them up super finely.  Using my so awesome I can’t get over it Kitchenaid mixer, making the bread was a whizz.  The end result is a dense yet sweet and chewy crumb–perfect for soups. The intensity of the buckwheat was calmed a bit by the sun dried tomatoes and the fresh herbs gave it a nice Italiany kick.  I’d recommend the recipe more for winter than summer, the density makes it perfect for a warm and hearty meal, but I’m pretty proud of the result.  Maybe I really can do this whole make up your own recipe thing!

Sun Dried Tomato & Fresh Herb Buckwheat Rolls

1.5 tsp active dried yeast
1 c warm water
1 tbsp sugar
2 tsp salt
1/4 c rehydrated sun dried tomatoes, chopped finely
1 tbsp fresh rosemary, chopped finely
2 tsp fresh oregano, chopped finely
1 1/4 c buckwheat flour
1 1/4 c whole wheat flour
~1 1/2 c high gluten bread flour (you may need more or less, add slowly)

In a large bowl (or the mixer’s bowl), combine the water, sugar, and yeast. Allow to sit for 10 minutes until the yeast is frothy.

Add the salt, sun dried tomatoes, herbs, buckwheat flour, and whole wheat flour and mix with a spoon or with the mixer’s paddle until well combined and a dough begins to form. If using a mixer, switch to the bread hook. If using a spoon, continue to do so until a ball of dough forms, then continue on to knead.

Slowly add the bread flour 1/4 cup at a time until a ball of dough (moist but not sticky) forms. If using the mixer, leave the mixer on at medium speed with the dough hook for 5-7 minutes. If using your hands, knead the dough for 10-12 minutes.

Transfer the dough to an oiled bowl, cover with a towel, place in a warm (but not hot) place (I use the inside of my oven if it’s not turned on), and allow the dough to double in size for approximately 1 hour (it might take longer).

After the dough has doubled, punch it down, then divide it into 8-10 equal pieces. Form rolls. Place on an oiled baking sheet, cover again with the towel, and place the rolls back in the warm place and allow to rise for another hour.

After an hour has passed, preheat the oven to 350F (remove the rolls from the oven if that’s where they’re proofing). Once the oven is preheated, cut x’s in the top of the rolls, then put them in the oven and bake for 35-40 minutes, or until the bottoms are golden brown.

Let cool, then serve!

Is it possible to make too many mojitos?  Really, is it, be honest with me.  This weather is just too nice & mint is just so in season! These evenings beg for porch sitting and cool drink sipping and desserts that are light and summery.

Light and summery…fresh mint…limes…rum–how about a mojito eclair?  I actually made cream puffs because I wanted more than just four or five eclairs for the dessert party I brought them to, but hey, cream puff or eclair, it’s the same (sans shape, of course). I don’t remember exactly why I needed to make a mojito eclair, why not just regular eclairs, but however the idea was born, I think, personally, that it was a pretty good one. I’m not one to experiment nuch with flavors or make up my own recipes, and although I haven’t done a web search yet, I feel like the combination is rather unique. If not, well, I still think it’s awesome.

The eclair is composed of a regular choux pastry shell, filled with a mint custard, and drizzled with a light rum & lime glaze. Simple as that! And, as my mother pointed out, eclairs seem so fancy but they’re so simple make. This recipe is no exception. Oh, and might I suggest you mix up a cocktail or two to keep you company while you slave away in the kitchen? It’s perfectly refreshing in a hot kitchen!

Mojito Eclairs/Cream Puffs

For the choux pastry (from Musings from the Fishbowl):
1 c all-purpose flour
2 tsp sugar
1/4 tsp salt
3/4 tsp baking powder
2 tbsp margarine
2 tbsp Ener-G Egg Replacer whipped until stiff with 1/3 c water
1 c soy milk

Pre-heat oven to 400 degrees.

Prepare egg-replacer. Stir together flour, vegan sugar, salt, baking powder.

In a sauce pan (non-stick works well), bring the soy milk and margarine to a boil, stirring constantly. Add the flour all at once, and reduce heat to low. Stir constantly until the dough forms a ball that pulls away from the pan and the spoon and is glossy and smooth.

Working quickly, remove from heat and add the Ener-G Egg Replacer, about a third at a time, beating well after each addition until the dough is glossy, smooth, and pulls away from the pan.

Shape the puffs as desired–just make sure each puff/eclair is rounded enough to fill with custard. Bake at 400 degrees for 10 minutes, then lower heat to 350 for another 30-40 minutes (half way through, flip the puffs over so that they bake evenly). Once slightly golden on the bottom, turn off oven and allow the puffs to cool with the door slightly cracked for another 20 minutes. Take out of oven and set aside.

For the filling (adapted from Veg Source):
2 c soy milk
3/4 c  sugar
3 tbsp cornstarch
1 tsp vanilla
4 springs fresh mint, chopped finely

Mix 1/4 cup soy milk with cornstarch. Set aside.

Bring 1 & 3/4 cups of soy milk and sugar to a boil in a saucepan. Once boiling, immediately remove from heat. Stir the cornstarch mixture into the boiling soy milk. Cook the mixture over low heat, stirring constantly, until thick like pudding.

Remove from heat. Stir in vanilla and mint. Set aside.

For the glaze:
3/4 c powdered sugar
1/2 oz light rum (I use Bacardi)
zest of one lime
juice of half a lime

In a small bowl, mix together all ingredients until a glaze forms. Add more sugar or rum until you achieve the consistency you want.

To assemble:
Cut the puffs/eclairs into two pieces (1/3 for the top, 2/3 for the bottom–not an exact half) with a serrated knife. Pick out the doughy insides to form cavities.

Scoop 1-2 tsp of the custard into the puffs then drizzle the glaze on top.

Let chill for at least 1 hour, then serve!

It’s been the perfect weekend: 80 degrees, no humidity, bright blue skies with white fluffy clouds, and lots of porch sittin’ and mojito drinkin’. Need I say more?

Sloppy Joe’s Mojitos

from Gourmet

Light Rum (I use Bacardi)
Fresh mint
Limes
Soda Water
Sugar
Ice

Put a teaspoon of sugar in a highball glass, squeeze in the juice of 1/2 small lime, and toss in the squeezed lime shell. Muddle for a moment with 3 sprigs fresh mint, add 1 jigger light rum and handful of fine ice, fill with chilled soda, and relax.

First of all, is there anything more wonderful than opening up a too full and extremely disorganized fridge and being greeted by a bouquet of fresh mint? It’s a beautiful sight. And one that will (hopefully!) translate into an awesome baking project this weekend. I’m feeling my kitchen groove come back. But you’ll have to hold for the results until next Tuesday!

Another wonderful and inspiring thing in my life, person, actually, is one of the farmers at the Emory local farmers market. I can’t remember his name, or the farm’s name, but let’s just say that he made my week. I’ve been showing up to his stand every week for the past month or so buying basil and zucchini (pretty much all he’s had), but this week when I stopped by it was with a heavy heart. I had only $1 to my pre-paycheck name and no funds to pull out cash from the ATM. Not only did I only have $1, but he had a luscious spread of herbs, tomatoes, zucchinis, peppers, and something else I’m forgetting. It was a tragedy. But, smiling, I asked him for as much basil as $1 could buy. While opening a little paper bag he asked me to try a cherry tomato. Did I like it? Yes? “Here, I’ll throw a few in. Oh, do you like oregano? I’ll give you some of that too.” At my protests he simply shrugged his shoulders, saying “you’re a regular.” Elated, thrilled, joyful–none of these words really describe how wonderful the transaction was. A stranger giving away food because that’s what you do in a community-based society–you help each other out. Needless to say I’m going to bake him up something super nice to give him next Tuesday as a thank you. BUT this is all to say: GO OUT AND SUPPORT YOUR LOCAL FARMERS. Not simply because they’re nice and friendly and will give you free food when you’re out of luck before your paycheck, but because by supporting them you’re supporting a community, and by supporting the community you’re ensuring the well-being of not only yourself but the people you know enough about to care about and countless others that you don’t know about and don’t know enough to care about.

Ok, so, the recipe. Again, it’s a simple farmers market dinner of basil, cherry tomatoes, and zucchini mixed with my pantry staples–fusilli pasta, sun dried tomatoes, olive oil, and almonds. But it’s delicious and filling, which is all I can really ask for. You can use any nut, of course–pine nuts, pecans, walnuts, cashews–whatever you have on hand: that’s the beauty of pesto!

Sun Dried Tomato & Basil Almond Pesto

1 c fresh basil
1/4 c sun dried tomatoes, soaked in water for 10 minutes if dried
1/4 c almond slivers
1/3-1/2 c olive oil (depends on how well the sun dried tomatoes incorporate to the basil and almonds)
2 cloves garlic
1/2 tsp salt

Pulse all ingredients together in a food processor until well combined. It will be slightly chunky, but well mixed. Add more oil as necessary (I found that adding oil to each serving size helped the pesto cover the vegetables and pasta).

Serve with pasta and fresh, seasonal vegetables.

If it seems like all I eat these days is sandwiches, pasta, and baked beans, well…you’re probably right. Although I have a host of excuses, I can really explain the bean thing. See, my mom gave me the world’s most amazing cast iron dutch oven. It’s beautiful. And black. And shiny with oil. And begging to have 800 gazillion recipes of beans baked in it. And cobblers. And casseroles. And whatever else you’re supposed to make in a dutch oven (what are you supposed to make in a dutch oven??).

Also, apparently, my grandfather (on my mom’s side) was addicted to baked beans. He used to make himself a big pot of beans every week, and his recipe didn’t call for the canned beans. No sireee, he soaked dry beans and threw together seasonings and onions and whatever else he baked his beans in and made him a nice, homemade batch. My gastronome bone goes way back. This is also the grandfather that asked my mom to bake him a pie a day, which she pretty much always did. A pie a day! He was also ridiculously thin. That gene I wish I’d inherited.

So without further ado, I bring you baked bean recipe #2. Honestly, I overdid it on the chipotles. The beans are a little hard to swallow. So I’ve toned the recipe down to what I believe would have been a sane amount of peppers. I really like it. I adapted it from a recipe that called for pre-cooked, canned beans, so I had to add a lot of water to the beans to get them soft, but all in all, it’s extremely straightforward and, again, another great summer cook out side dish!

Hot & Smoky Baked Beans

adapted from Bon Appétit

16 oz navy beans, soaked overnight
2 medium Vidalia onions, chopped
1 1/4 c barbecue sauce
1 12 oz dark beer
1/4 c molasses
2 tbsp mustard powder
3 tbsp brown sugar (packed)
2 tbsp Worcestershire sauce
1 tbsp soy sauce
2 chipotles in adobo sauce, chopped finely
4 c water

Preheat oven to 350°F.

In a cast iron dutch oven, or in a large pot, bring all ingredients to a boil.

If using a the dutch oven, after the beans come to a boil, place the lid on the dutch oven and transfer immediately to the oven. If using a pot, transfer the beans to a large casserole (9×13) dish, cover with a lid or aluminum foil. Bake for 1 hour.

After 1 hour, remove the lid/covering, stir, and bake for another 2 hours. Add water as necessary to ensure the beans are tender.

Once the beans are tender, remove from the oven, let cool, and serve!

Wow, I feel like a rock star thanks to LazySmurf and the PPK boards. Seriously, that was a lot of hits over a period of two days, rock on!

I decided to repeat my post-farmers market sandwich making experience again this week and I wasn’t disappointed with the results. My vegan-bike-riding-soul-mate Kyle gave it two thumbs up, and he’s a true sandwich connoisseur. While the sandwich is in many ways like the Trifecta, it also isn’t. Again, I used almost all farmers market ingredients–only the freshest and localest for me!–as well as H&F Bread Co.’s awesome ciabatta. Mimicking my Green Like Summer Orecchiette, the sandwich is a celebration of the season’s greenest and most delectable ingredients: basil, Vidalia onions, zucchini, and green tomatoes. Easy to make and easy to eat, I’m loving this summer of sandwiches!

Green Like Summer Sandwich

1 zucchini, cleaned and sliced lengthwise (three slices)
1 large Vidalia onion, chopped
1 medium green tomato, sliced into 1/4″ thick rounds
2 romaine lettuce leaves, cleaned
2 sandwich size ciabatta loaves
1/4 c cornmeal
1/4 c Basil Pecan Pesto
1/4 c Veganaise
olive oil
vegetable oil
salt
pepper
paper bag

Preheat the oven to 425.

Place the zucchini slices on a baking sheet. Drizzle them with olive oil, salt, and pepper. Bake for 25-30 minutes, or until tender.

Meanwhile, in a skillet, caramelize the Vidalia onion in olive oil. This will take about 30 minutes.

After the onion has caramelized, add 2-3 tbsp vegetable oil to the skillet, bring heat to medium hight. Dredge the green tomato slices in a mixture of cornmeal, salt, and pepper. Once the slices are evenly coated, fry in the vegetable oil for 2-3 minutes, flipping over after a minute, until browned on both sides. Remove from oil and place on the paper bag to soak up excess oil.

To build the sandwich, slice the ciabatta lengthwise. First spread an even coat of Veganaise on both sides of the bread. Next spread an even coat of the basil pecan pesto. Finally, layer the lettuce, onions, tomato, and zucchini however you like.

Now eat!  (I paired it with Samuel Adam’s Summer Ale, delish!)

What says summer better than peach pie? How about alcohol-infused peach pie? Or sweet agave caramel peach pie? Or, well, because we’re being decadent now, a combination of all of the above? Just before the long weekend, Sassy Radish posted this recipe from Gourmet for Honey Bourbon Peach Pie. I knew I had to make it and I knew I had to make it within the next twenty-four hours. That’s how ridiculous my cravings are. Luckily I had an excuse to make it–the Tour de France cook out my friends Josh & Amy hosted on the 4th of July–and a grocery trip already lined up for the following afternoon. Maneuvering the Dekalb International Farmers Market was a third-world gone-to-market day mess, but I find that kind of thing invigorating so it was definitely all worth it on my end.

After procuring the necessary ingredients, I set to work making the pie crust while I seasoned my first cast iron skillet (got it at the thrift store for $8!!). I think the main thing with the crust is to keep the butter fridge cold until you add it to the flour. I used a pastry cutter to keep things simple, but a food processor would obviously do the trick too. I then chilled the dough overnight and assembled the pie the morning of the 4th. Assembly was a cinch. Only blanch the peaches if they aren’t super ripe. Some of mine were, some weren’t. It’s just an unnecessary step if the peaches are ripe and ready to be peeled.

Now the original recipe called for honey which I easily subbed agave nectar for. It also called for bourbon which I could have used a bottle of but since I already had a fabulous gifted rye whiskey on hand I figured it couldn’t be too bad. It wasn’t. Since it was caramelized with the agave and sugar I’m not sure that bourbon vs. whiskey would have made that big of a difference.

Served with Soy Delicious vanilla ice cream, the pie was a hit. The agave-whiskey caramel really brought out the tartness of the peaches and the crust was flaky-killer-good. I had to hold myself back from seconds. I think it might have even tasted better the next day too. Just something about the flavors having more time to meld and set. I’m definitely thinking about trying out this agave-whiskey combo with other fruits in the near future…maybe in cobbler form?

Agave Rye Whiskey Peach Pie

adapted from Sassy Radish

For the Pie Crust:
(Makes enough for a double-crust 9-inch pie)

2 1/2 c all-purpose flour
2 tsp sugar
3/4 tsp salt
2 sticks Earth Balance, cut into 1/2-inch cubes
1/3 c plus 1 to 4 Tbsp ice water

Whisk together flour, sugar, and salt in a bowl (or pulse in a food processor). Blend in Earth with your fingertips or a pastry blender (or pulse with a food processor) just until most of mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 1/3 cup ice water over mixture and gently stir with a fork (or pulse) until incorporated.

Squeeze a small handful of dough: If it doesn’t hold together, add more ice water 1 Tbsp at a time, stirring (or pulsing) until just incorporated, then test again. Do not overwork dough, or pastry will be tough.

Turn out dough onto a lightly floured surface and divide into 8 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, with a pastry scraper if you have one, and press into a ball. Divide in half and form into 2 disks. Wrap each disk in plastic wrap and chill until firm, at least 1 hour. (I chilled overnight.)

For the Pie:

3 lb ripe peaches
2 tbsp cornstarch
1 1/2 tbsp all-purpose flour
2 tsp fresh lemon juice
1 tsp cinnamon
1/4 tsp salt
1/2 c plus 1 tablespoon sugar, divided

1/4 c agave nectar
2 tbsp bourbon (or whiskey)
2 tbsp water
3 tbsp Earth Balance

1 tablespoon soy milk

If the peaches are not ripe, cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges. If the peaches are ripe, simply peel and slice.

Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.

Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F.

Bring 1/2 cup sugar, agave, and bourbon and water to a boil in a 1 1/2- to 2-qt heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.

Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).

Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.

Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.

Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of soy milk, then sprinkle with remaining Tbsp sugar. Cut 3 or 4 steam vents in top crust with a paring knife.

Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.

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