With the heat waves rolling in and the summer solstice behind us, it is officially BBQ season! And there couldn’t be a more BBQ friendly holiday than the 4th of July, because there is no better way to celebrate America’s birthday than with smoked food. As well as BBQs, summer calls for strawberries and lot’s of them! So how can you honor the US of A, summer strawberries, and BBQ season? A one of a kind dessert by the name of Strawberry Rhubarb Pie. So celebrate the country and the season with this traditional summer treat.

Vegan Strawberry Rhubarb Pie

Prep Time: 30 Minutes    Bake Time: 45 Minutes

Pie Crust (x 2)

  • 2 Cups Organic Unbleached Flour
  • 1 Tsp Salt
  • 2/3 Cup, plus 1 Tbsp Earth Balance
  • 1/4 Cup Ice Water (more may be needed)
 Filling:
  • 1 1/4 lbs Organic Rhubarb
  • 1/3 lbs Organic Strawberries
  • 3/4 Cup Evaporated Cane Juice
  • 1/3 Cup Organic Unbleached Flour
  • 1/4 Tsp Salt

Pre-heat the oven to 375 degrees. You will need to double to recipe for the pie crust to make crusts, one for the top. Prepare the pie crust by combining the flour and salt. Blend in 2/3 cup soy margarine until the mixture is crumbly. Add in the water until mixture starts to hold together (you may not need all the water or you may need more-play it by ear!). Next roll out the crust with a rolling pin (or in times of need a washed wine bottle can substitute). Place the first crust in a 9 inch pan and use your fingers to make even patterns in the dough. Repeat the above instructions and after the dough is rolled out, set aside.

To prepare the filling, cut the rhubarb into one inch pieces and cut the greens off the strawberries and slice them. In a large mixing bowl combine the rhubarb, strawberries, evaporated cane juice, salt, and flour until mixed. Pour the filling inside the first crust. Depending on how you want the pie to look, either put the other crust over the filling and cut vents in, or cut the second crust in strips and make a checkered pattern across the pie. For a special 4th of July treat, you could cut stars or stripes into the pie!

What better way to get into the holiday spirit than to bake?! This week’s vegan recipe is the delectable dessert: Pecan Pie. A perfect autumn pie that works at the end of an meal or feast you may be celebrating. This traditional fall dish can be served with Thanksgiving dinner, Christmas dinner, or just to add some sweet to the end of any dinner. It is also a simple recipe to convert vegan and you will surprise your guests with how close it tastes to the “real thing.” So put your aprons on and start your baking. Happy Holidays!

Vegan Pecan Pie

Prep Time: 20 minutes   Bake Time: 1 hour

Pie Crust:
2 Cups Organic Unbleached Flour
1 tsp of Salt
2/3 Cup, plus 1 Tbls of Soy Margarine (we suggest Earth Balance)
1/4 Cup Ice Water (more may be needed)

Filling:

1 Cup Organic Pecans

Equivalent to 2 Eggs with Ener-G Egg Replacer

1/2 Cup of Organic Evaporated Cane Juice (or other sweetner)

1/2 Cup Organic Vegan Brown Sugar

4 Tbls Organic Soy Milk (or other non dairy milk)

2 Tbls Organic Flour

1 Stick of Organic Earth Balance Margarine

1 Tsp of Organic Vanilla

Pre-heat the oven to 350 degrees. Prepare the pie crust by combining the flour and salt. Blend in 2/3 cup soy margarine until the mixture is crumbly. Add in the water until mixture starts to hold together (you may not need all the water or you may need more-play it by ear!). Next roll out the crust with a rolling pin (or in times of need a washed wine bottle can substitute). Place the crust in a 9 inch pan and use your fingers to make even patterns in the dough.

In a large bowl beat the Ener-G Egg Replacer until it is frothy much like eggs. Add in the soy milk, water, and vanilla into a bowl. Add in evaporated cane juice and brown sugar into the bowl. Next mix in the margarine and flour and finally the pecans. Bake the pie in the oven for 4o minutes, reduce the temperature to 275 and bake for another 10-20 minutes. Check with a fork to see if cooked.  Let the pie cool and refrigerate for 4-6 hours and serve with vegan ice cream.

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