tag:blogger.com,1999:blog-24141461.post3149527310534618208..comments2024-02-29T00:56:45.315-08:00Comments on Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table: PASTIERA NAPOLITANA VEGAN (NEAPOLITAN EASTER GRAIN & "RICOTTA" PIE)Bryanna Clark Groganhttp://www.blogger.com/profile/13235333928055873948noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-24141461.post-67011105974235400002018-03-26T22:20:51.664-07:002018-03-26T22:20:51.664-07:00Fabiola, I have added an almond ricotta version to...Fabiola, I have added an almond ricotta version to the recipe and also sent it on to you. All the best, BryannaBryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-44563297054670292132018-03-26T18:00:13.472-07:002018-03-26T18:00:13.472-07:00Bryanna, do you have a substitute for the tofu for...Bryanna, do you have a substitute for the tofu for the "Ricotta" Mixture? Aside from being dairy- and gluten-free, I am also soy-free. Your help with this would be so greatly appreciated. This is one of my most favourite traditional cakes that I can no longer enjoy, and if I am able to make it using ingredients which I can now tolerate, I would be so grateful. Thanking you in advance for your assistance...and Buona Pasqua!Fabiolahttps://www.blogger.com/profile/02687266579840005129noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-37068284317351159212016-03-26T08:57:27.033-07:002016-03-26T08:57:27.033-07:00Bryanna, only you yourself could have, with persis...Bryanna, only you yourself could have, with persistent ambitious preparation, helped me make the leap for me from non vegan to vegan baking. In my youth my joy was learning and baking decadent Italian pastries. I had little interest in the main course; my parents prepared our Italian elegant dinners.<br />This Pastierre is the quintessential celebration at Easter along with the Easter Bread I loved to make with frosting and dried fruits, Ricotta Pie also without which no Easter Meal would be complete.<br />You've won the Oscar in our vegan home for nailing all vegan cooking and baking. Thank you for loving all these vegan.<br />Happy Easter.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-12611473927178774152011-04-04T18:36:21.555-07:002011-04-04T18:36:21.555-07:00My mom made this type of pie every year for as lon...My mom made this type of pie every year for as long as I can remember. She always used cream of wheat or farina instead of rice, but I'd love to try it with brown rice or wheat berries!<br /><br />I just made my own vegan version of her recipe today and am hoping to try it out tomorrow. I was very surprised when I found your blog post--very few people seem to have heard of ricotta pie!Northeast Yarn Hohttps://www.blogger.com/profile/01052819582711841710noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-88887709861742324012010-04-12T07:16:35.790-07:002010-04-12T07:16:35.790-07:00You're welcome, Brigit! Great to hear from yo...You're welcome, Brigit! Great to hear from you!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-70471960135834487582010-04-12T06:45:19.896-07:002010-04-12T06:45:19.896-07:00Bryanna, that looks beyond amazing!
Thanks so much...Bryanna, that looks beyond amazing!<br />Thanks so much for the recipe!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-24141461.post-88982069935799947282010-04-09T16:08:36.949-07:002010-04-09T16:08:36.949-07:00Thanks for writing, Daniela!
I want to clear up...Thanks for writing, Daniela! <br /><br />I want to clear up something that sveral people have mentioned, and that is the candied citrus rind, which many people confuse with "Candied citron". Here's the definition of Candied Citron from<br />http://www.barryfarm.com/nutri_info/baking%20supplies/candiedcitron.htm :<br /><br />"Citron is a thorny evergreen shrub (Citrus medica) native to India and widely cultivated for its large lemon-like fruits that have a thick warty rind. <br /><br />The rind of this fruit is often candied and used in confections and fruitcakes."<br /><br />So, that's why I added a link to making your own candied orange rind (or lemon), because it tastes wonderful, but candied citron is yucky!<br /><br />Oh, and the wine was my own addition-- it just seemed to boost the flavor a bit!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-57879018015883531072010-04-09T14:29:04.977-07:002010-04-09T14:29:04.977-07:00Hello Bryanna,
few days ago I was thinking of send...Hello Bryanna,<br />few days ago I was thinking of sending you my recipe for this grain pie, or Pastiera, as we call it in Italy. It's genetic, when easter comes around we have to have it... it comes in the air!!<br />So I made it for Easter, it's a must, and even non vege friends liked it!<br />I made mine a little different than yours, veganizing the recipe I have from an italian cookbook.<br />I mashed the tofu squeezing it in my hands, so it would retain a little of the ricotta curdliness, I used maple and agave syrups for sweeteners, and I used starch, (corn, but potato would work too) to thicken it. <br />I added lemon and orange rinds, and I didn't have the orange flower water, so I used orange extract.<br />Sometimes people use rose water too, but I think it makes it smell too much like soap.<br />No candied citrus rind, nobody I know likes it, why would they put it in everything? But I used raisins in the pie.<br />I used barley, but wheat is also commonly used.<br />I never heard of orzo pasta being used in it. But orzo the grain is, and that is barley.<br />I wouldn't use cinnamon, it's a different taste, and I don't think Marsala or sherry is used in the original recipe.<br /><br />I have a crust recipe that is really easy, 1 part WW flour, 1 part potato starch, some soy margarine and ice water, a pinch of salt and some sweetener (we like the crusts sweet.....<br />Mix it and pat it down in the pie plate.<br />It comes out flaky and nice!<br />You can prebake it or bake it with the filling.<br />So, thanks for posting the recipe, I will share it with the people that asked me for my recipe, it's easier!<br />Happy belated easter and happy spring!<br />Danieladgsquarehttps://www.blogger.com/profile/13173535228762585570noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-33455653435754252010-04-08T10:57:13.514-07:002010-04-08T10:57:13.514-07:00Just found your blog (via the culinate online chat...Just found your blog (via the culinate online chat on tempeh and tofu). LOVE IT!<br /><br />I recently blogged about the biggest hindrance to becoming 100% vegan: cooking.<br /><br />The rather inelegant title is "Cooking in an Almost Vegetarian Household with Three Kids". Would love your comments when/if you have time!<br /><br />I look forward to trying your recipes!Elainehttps://www.blogger.com/profile/02883685141057444220noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-73362817833656640982010-04-06T11:04:06.247-07:002010-04-06T11:04:06.247-07:00Thanks for your reply. This pie sounds very amazin...Thanks for your reply. This pie sounds very amazing and good to be served at any moments of the day. I have to taste it.Virginiehttps://www.blogger.com/profile/00736964625972069618noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-45201786589404911542010-04-05T16:11:02.237-07:002010-04-05T16:11:02.237-07:00I'd also like to post the following comment I ...I'd also like to post the following comment I got by email. In answer to gthis I wrote back: "Your letter made me very happy, because I really want to help people keep their family traditions while staying vegan!"<br /><br />"Bryanna I just wanted to drop you a thank you note for the Easter Pie recipe you posted on Veg Source.<br /><br />I come from a Sicilian family. My mother died in 2007. But up until the last year of her life when she was too ill too cook due to cancer, she made our family's version of this traditional Easter Pie (this is what we always called it) every Easter of my life (I am 51 now). <br /><br />My mom used wheat in the recipe. I know she did not cook it in milk, she boiled it in water. I also don't recall her ever soaking it before she boiled it. She also added just a dash of slivered chocolate chips to the filling. Every one in my family disliked the citron except my father so she always made one with citron just for him. <br /><br />When I adopted a vegan diet four years ago I stopped eating her pie, which upset her quite a lot. This year I will make the vegan version in honor of her memory and will send some to my sisters who have missed this since her death. Thanks again. DL"Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-70187653767532126852010-04-05T16:07:53.571-07:002010-04-05T16:07:53.571-07:00I just had to share this comment that was posted a...I just had to share this comment that was posted about this recipe on vegsource.com (my blogs get posted over there, too):<br /><br />"This recipe was just hands-down incredible! Both my families (who are incredulous about vegan foods) enjoyed my special rice pie on Easter Sunday. I made 2 small pies and they both looked delectable. While the recipe was one of the more intense that I've completed in a while, it was WELL worth the effort. I did not use the candied orange peel nor the orange flower water and it still tasted like the real deal. I did use fresh-squeezed lemon peel and fresh-zested lemon and orange zest. I also used the larger amounts of sugar and will probably use the smaller amounts next time as it was a teeny bit sweeter than was necessary, I thought. I found the pie crusts more challenging to roll out and I would've actually liked just a little bit more dough for my 2 pie crusts, but in the end, it worked out to be the perfect amount. Also, I ended up cooking these about 15 minutes longer than noted, but I was also using a new-to-me oven for the first time, so it could be my oven's fault. :)<br /><br />BRAVA, BRAVA on an absolutely WONDERFUL vegan rice pie recipe!!!!!! I will be making this pie as a new Easter tradition for years to come!!!"<br />Posted by: laineygolightly | April 5, 2010 11:49 AM | ReplyBryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-72119600111022071452010-04-05T16:04:47.507-07:002010-04-05T16:04:47.507-07:00Virginie, the woman who asked me to "veganize...Virginie, the woman who asked me to "veganize" this said that her family served it for breakfast! We served it for dessert, however, but in small pieces and a few hours after dinner. It IS a big pie, but you can cut the recipe in half and bake it in a regular pie pan, for fewer servings.Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-6667623974209216632010-04-05T15:35:58.083-07:002010-04-05T15:35:58.083-07:00I've never heard about this pie. It sounds ver...I've never heard about this pie. It sounds very fantastic, with all its flavors and ingredients. Do you advise a light or an normal meal before this cake? The cake looks so big, but sometimes we don't feel especially heavy with big cakes. Thanks for this recipe.Virginiehttps://www.blogger.com/profile/00736964625972069618noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-74113723409595436692010-04-03T21:51:45.851-07:002010-04-03T21:51:45.851-07:00Oh, I don't think so, Annie-- not together, an...Oh, I don't think so, Annie-- not together, anyway! It's a sweet pie!Bryanna Clark Groganhttps://www.blogger.com/profile/13235333928055873948noreply@blogger.comtag:blogger.com,1999:blog-24141461.post-8025017756366563272010-04-03T21:38:11.818-07:002010-04-03T21:38:11.818-07:00I would love to have a bite of this pie with some ...I would love to have a bite of this pie with some mushrooms sauteed in sherry! yumAnniehttp://www.brownandpink.comnoreply@blogger.com