I’ve started dreaming about summer pies bursting with bright roasted strawberries and sunny cherry tomatoes. Wait, maybe I should head into savory territory and re-think dinner on the patio with a taco pie layered with black beans, mushrooms and tempeh and topped by shredded Romaine and red bell peppers. Easy As Vegan Pie has me spinning in all different directions and that’s a great thing.
Hannah Kaminsky‘s most recently released volume in her series of vegan creations takes us into savory territory for the first time. Seductive photos and easy to follow recipes are perfect for kosher keepers, vegans and vegetarians, gluten-free folks and anyone searching for a healthier and more creative alternative to sugar and fat laden pies.
While Kaminsky includes fruity beauties like Cran-Cherry Impossible Pie and Pear Praline Pie, I’m attracted to the pies that reflect her out of the box thinking about flavor combinations that she is so well loved for.
Caramelized Onion and Apple Tart may just have to wait for cooler days cause I’m dreaming of this boozy Mojito Pie as the summer heats up. It’s creamy smooth with blended avocado, non-dairy yogurt and sour cream and won’t weight you down with a fat laden crust. Maybe the party around the pool should begin with this limey delight!
Watch for my give-away of this wildly creative volume. It just might arrive in your mailbox soon.
This recipe is vegan and pareve (non-dairy). Thank you, Hannah Kaminsky, for sharing this frozen treat from EASY AS VEGAN PIE.
From Hannah: If a mojito on the rocks is poured over ice, what do you call a mojito made of ice? No, that's not some terrible riddle with a trick answer, but a uniquely refreshing and intoxicating dessert. Straight out of the icebox, each rum-spiked wedge remains impossibly light and creamy, owing to the richness of avocado. Just like the chilled beverage, even non-drinkers will find it effortless to down one or two on a hot day.
Use 1 Unbaked Graham Cracker Crust or Vanilla Cookie Crust in a 9-Inch Round Springform Pan. See recipe below.
- 1 Ripe Medium-Size Avocado
- 1/4 Cup Lime Juice
- Zest from 1 Large Lime (About 1 1/2 Teaspoons)
- 3/4 Cup Light Agave Nectar
- 1/2 Cup Vegan Sour Cream
- 1 6-Ounce Container (3/4 Cup) Plain Vegan Yogurt
- 1/4 Cup White Rum
- 1/2 Teaspoon Peppermint Extract
- 1/8 Teaspoon Salt
- Begin by pressing the graham cracker crust mixture into the bottom of a 9-inch round springform pan and about 1 1/2 inches up the sides.
- Place the pan in the freezer to let it solidify.
- Meanwhile, pit and peel the avocado and toss the flesh into your food processor along with the lime juice and zest.
- Thoroughly puree, pausing after about a minute of blending, to scrape down the sides of the bowl with your spatula.
- Add in the agave, "sour cream," and yogurt, pureeing again until completely smooth.
- For the final addition, incorporate the rum, peppermint extract, and salt together with a few quick pulses.
- Transfer the pale green filling to your prepared crust, smoothing out the top evenly by giving the whole pan a few gentle taps on the counter.
- Place the pan back in your freezer, being careful to set it on a flat, stable area—don't attempt any crazy balancing acts on top of the frozen peas here! Trust me, scraping ice-hard pie filling out of the freezer is no fun task.
Allow the filling to freeze, undisturbed, for at least two hours before applying the coconut whipped cream on top in a swirled fashion. Either serve right away, or keep the pie stashed in the freezer for up to 2 weeks, until you're ready to dig in.
This recipe is vegan and Pareve.
From Hannah Kaminsky's Easy As Vegan Pie:
A simple crumb-based crust is only as good as the cookies it's made from, meaning that quality really counts here. It's a good sign when friends walk into your kitchen and demand to know what smells so good, when it's only the plain crust in the oven! If you can't secure flavorful store-bought wafer cookies, suddenly find your stash has run low, or simply want to create your treats completely from scratch, the DIY alternative is easier than it may sound. Rather than painstakingly shaping each biscuit, this formula yields a loose, crisp crumb mixture that needs little further persuasion to reach the ideal pie crust consistency. In fact, after measuring the proper amount of crumbs for your desired crust, you can put them right back into the food processor and use the pulse function to incorporate the melted margarine called for in the recipe (page xx). You're well on your way to pie perfection from there.
- 1 Cup All-Purpose Flour
- 1 Teaspoon Cornstarch
- 1/2 Cup Granulated Sugar
- 1/3 Cup Cocoa Powder
- 1/2 Teaspoon Salt
- 6 Tablespoons Non-Dairy Margarine, Melted
- Preheat your oven to 300 degrees and line a baking sheet with a piece of parchment paper or a silpat.
- Combine the flour, cornstarch, sugar, cocoa powder, and salt in the bowl of your stand mixer fitted with a paddle attachment.
- Mix on low speed until all the ingredients are well blended.
- Drizzle in the melted margarine while the mixer runs on low, until the mixture is thoroughly moistened and clumps together in small clusters.
- Scrape down the sides of the bowl to double-check that there are no remaining pockets of dry ingredients before proceeding.
- Spread the coarse crumbs on your prepared sheet pan. Bake for 28–32 minutes, until no longer shiny and the crumbs around the edges have darkened slightly.
- Remove from the oven and let the crumbs cool completely on the sheet pan.
- Before using in your next pie masterpiece, toss the whole batch of baked crumbs into your food processor and pulse until finely ground. Now you're ready to start baking again!
Graham Cracker Crumbs: Omit the cornstarch and swap the cocoa out for an equal measure of graham flour.
Vanilla Cookie Crumbs: Omit the cocoa powder, increase the flour to 1 1/3 cups total, and add 1 teaspoon vanilla extract.