Memories of holiday parties growing up? Mine include jello molded salads, twice-baked potatoes, deviled eggs, eggnog and mince meat pie.
I wanted to make a vegetarian/vegan mince pie. I loved that pie, and I love this one! So rich and classic!
Here is the recipe I use. It’s delicious!!
Mock Mince Pie
(One 9″ pie)
- Vegan pie crust for a double crust pie
- 1-1/2 cup raisins, chopped
- 4 medium apples, chopped
- 1/3 cup apple juice
- 1 orange (finely grate the peel, then juice)
- 3/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- (optional 1/2 tsp rum extract)
Simmer together the raisins, apples, peel and juice until apples and very soft. Stir in sugar, cinnamon, cloves.
Pour into the unbaked pie shell while hot. Top with crust or lattice. Bake immediately in preheated 425 degree oven for 40 minutes or until crust is golden.
Serve warm or at room temperature. Great topped with vanilla ice cream.
Filling can be kept for several days if you want to make it in advance.
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Here’s my take on this week’s theme for the WordPress Photo Challenge “Trio”. What’s on my mind?
The Holidays – here are my Rum Raisin Cookies
For decades, I’ve been enjoying a vegetarian meal for Thanksgiving. Here is an example from 2014. A “traditional” feel – just without a bird’s body as a centerpiece.
Vegetarian Thanksgiving Menu:
- Radha’s Main Dish Stuffing (recipe below)* w/ Vegetarian Gravy
- Mashed Potatoes w/ Vegetarian Gravy
- Pearl Onions, baked in Cream Sauce
- Broccolini, steamed, with lemon butter
- Sauteed Portabello Mushrooms
- Baked Macaroni & Cheese
- Cranberry Sauce
- Celery stuffed with Home-Made Pimento Cheese
- Cucumbers & Cherry Tomatoes with Fresh Dill & vinaigrette
- Pumpkin Pie & Whipped Cream two ways – traditional crust & gingersnap crumb crust w/ gingersnap streusel topping
*Radha’s Thanksgiving Main Dish Vegetarian Stuffing Recipe:
- 12 cups fresh whole wheat bread cubes
- 3 cups mashed canned garbanzos (chick peas) (save liquid)
- 2 cups chopped walnuts
- 2 cups sliced celery
- 2 cups chopped onion
- 2 cups sliced green pepper
- 1 can water chestnuts, chopped
- 5 TB Nutritional Yeast Flakes
- 5 TB butter or vegan margarine
- 4 TB Tamari Soy Sauce
- 2 cup No-Chicken or Mushroom Broth
- 2 bay leaves
- 1-2 whole sprigs of rosemary
- 2 TB fresh sage, minced
- 1 tsp celery seed
- 1 TB fresh rosemary, minced
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp nutmeg
- 1/2 tsp cumin powder
Melt butter or vegan margarine in a small saucepan. Add water, nutritional yeast, tamari, sprig of rosemary and bay leaves. Simmer for 10 minutes. Remove bay leaves and rosemary.
Put all other ingredients into a large bowl and mix. Pour in broth mixture and mix well. Should be moist – add reserved liquid from chickpeas as needed.
Place in an oiled 9 x 12 baking dish.
Cover with aluminum foil. Bake in pre-heated 400-degree oven 30 minutes. Remove foil and continue baking 20 minutes or until veggies are tender and top is browned.
Pumpkin Pie Two Ways: Gingersnap Crust w/ Gingersnap Streusel Topping and Traditional Crust – both eggless.
Hope you have a nice Thanksgiving!
I happened to be in Salt Lake City in September 2013 and realized I was only 5 hrs away from Yellowstone National Park, a place on my “bucket list”. So I rented a car (a first), drove alone to Jackson Hole, Wyoming and rented a small room for 2 nights.
On the way there, my phone’s talking GPS took me into Idaho then through some very tiny towns crossing into Wyoming. Along the way, the signal was completely lost. Thank God I had a paper map with me, but I really had no idea where I was, so it was pretty tricky!
(On the way home, I took a more scenic route and used MAP only.)
This is where I had breakfast both mornings in Jackson Hole. Lotus Cafe. I didn’t spend a whole lot of time in Grand Teton National
I didn’t spend a whole lot of time in Grand Teton National Park, but here are some pictures I took:
I spent one entire day in Yellowstone. WOW! Hot water everywhere, boiling white mud, roaming buffalo. Here are some photos I took:
So glad I went!! And here are some pictures from the drive back to Jackson Hole:
What a great day.
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Dr. Gordon was super excited about his results also:
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Vegetarian Chik’n Pot Pie – original recipe
~ A family favorite for the fall and winter holiday season ~
I actually took the time to write the recipe and instructions for this one! Enjoy!
Crust for a 9″ deep dish 2-crust pie
- 1 pkg vegetarian Chik’N Strips
- 2 cups vegetarian broth plus 1 vegetarian bouillon cube
- 1-1/4 cup potato cut into 1/4″ cubes
- 3/4 cup frozen peas
- 3/4 cup chopped onion
- 1/2 cup chopped mushrooms
- 1/2 cup sliced small carrots
- 1/4 cup sliced celery
- 5 Tb extra virgin olive oil
- 1/4 tsp each: celery seed, garlic powder, black pepper
- 1 tsp salt
- 1/4 cups half-n-half or unsweetened soy creamer
- 1 Tb flour
- 1 Tb finely chopped fresh rosemary
- 1 Tb chopped fresh sage
Preheat oven to 350. Prep bottom pie crust (I pre-bake a bit before filling.)
Heat 2 Tb oil over med-low heat in medium-sized skillet. Add Chik’N and saute for a few minutes until browned. Set aside.
Heat 3 Tb oil over medium heat in a large heavy-bottom pan. Add potatoes, cook 5 minutes, stirring to avoid sticking. Add onions, carrots, mushrooms, celery and celery seed. Cook 5 more minutes.
Crumble bouillon cube into measured broth. Add salt, pepper and garlic powder and pour over vegetables. Add frozen peas. Cook 5 more minutes. Blend 1 Tb flour into half-n-half or soy creamer. Stir into vegetables along with rosemary and sage, and stir for one minute. Remove from heat. Add Chik’N.
Heap into bottom pie crust. Top with 2nd crust, flute edges and prick with a fork 8 times.
Bake at 350 for 35 minutes or until crust is browned. Cool 10-15 minutes before serving.