Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

The big rectangular pan holds my Tofu Pot Pie; bread and cornbread stuffing to the right; Pelka's "Wadorf-y" green salad above that; Sarah's mashed Comox Valley German Butter potatoes above that. Center right-- a trio of condiments-- orange-y homemade cranberry sauce, my homemade palm oil-free vegan "Buttah" and  vegan "ham" gravy, flanked by a platter of my roasted beets with olive oil and balsamic vinegar. Above that is a platter of roasted local veggies, and beside that roasted home-grown cauliflower and red peppers.  At the top corner of the table is a butternut squash casserole; at the end of the table is my seitan "ham", and you can just see the corner of a glass bowl with lemon-almond green beans.  More description below!

My Tofu Pot Pie in the foreground (it's been a traditional holiday main dish since the 90's); my Cranberry Sauce on the right (I added orange rind, chopped orange and apple and some ginger, this year); and my roasted beets with olive oil and balsamic vinegar with parsley on the left.

  David and Tanya's delicious lemony-almond green beans.

                                                     My seitan "ham"

 David and Tanya's delicious casserole of butternut squash from their garden, baked with garlic and parsley and olive oil and topped with toasted sesame and nutritional yeast "Parmesan".

 On the left, Holly's roasted cauliflower and red peppers (both from her garden); on the right, my stuffing (a mix of DH's whole wheat bread and my cornbread, with traditional herbs, onion and celery).

              Fireweed's  gorgeous roasted local veggie platter.

 Along with the homemade cranberry sauce (described above), my homemade palm oil-free vegan "Buttah" and Vegan "Ham" Gravy.

 And for dessert, along with So Delicious Coconut Non-Dairy Vanilla Bean Frozen Dessert, my Ginger Apple Crumb Pie, made with all Denman Island apples (Mutsus from our neighbors at Apple Lane Orchard, and large Russets from friend and guest, Holly).

Phoebe and Ringo got lots of lovin' from our guests and family (Sadie and Thelonious made themselves scarce!) and they were all worn out by the evening!

Happy Thanksgiving!

This is a traditional pastry for savory pies in some parts of Italy, and I have used it for several years. I was always impressed with the crisp texture and ease of handling of this dough, considering how little oil there is in it (2 tablespoons)! Since olive oil is my primary oil for cooking (being a tasty, monosaturated oil), I have been wanting to try it in a fruit pie. But, since being on the WW Core Plan for the last 7 weeks, I haven't been making very many desserts.

Yesterday, however, we were invited by some friends to come over for coffee, I had some apples that needed using, and we had some extra WW points leftover, so I offered to bring an apple tart. I was impressed with the almost buttery taste of it and our hosts gobbled it up with groans of pleasure. This will now be my choice for pastry for any free-form pie! (I have yet to try it as a regular 2-crust covered pie.) I may try it with half whole wheat pastry flour next time-- I'll let you know how it works!

The apple filling is moderately sweetened with agave nectar and raisins plumped in sherry, but you can alter that as you like. Enjoy!



Printable Recipe for Pie and Pastry

Printable Recipe for Olive Oil Pastry only

BRYANNA'S RUSTIC APPLE-RAISIN TART WITH CRISPY, LOW-FAT OLIVE OIL PASTRY
Servings: 6
Yield: 1 freeform tart

This is a lovely, not-too-sweet treat. PS: If you would like a large tart, double the recipe, including the pastry and form the tart on a 14" pizza pan. Bake the large pie for 1 hour.


1 recipe Bryanna's Low-Fat, Crispy Olive Oil Pastry
(See recipe in Cooking Tips below)
Filling:
1/4 cup raisins (organic Thompson is what I used)
soaked in:
2-4 tablespoons medium sherry (enough to cover the raisins)
3 large apples, cored and thinly sliced (I don't peel them- it's up to you!)
(whichever variety you like-- I used what I had: 1 Cox's Orange Pippin, and 2 Galas)
1 tablespoon lemon juice
1/4 cup agave nectar
Spices:
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
a few gratings of nutmeg
1 pinch salt
3/4 tablespoon cornstarch
Optional:
You can add some grated lemon or orange zest, if you like
Finish:
soy milk or nut milk for brushing and a sprinkle of organic granulated sugar

Make the pastry as instructed in the recipe below. Place in a bowl covered with plastic wrap and refrigerate while you prepare the Fillling.

You need to soak the raisins and there are 2 ways to do this. 1.) place the raisins in a small microwave-proof bowl and cover with sherry. Cook in the microwave for 30 seconds, or as long as it takes to just come to a boil. Or, 2.) place the raisins and sherry in a small saucepan and bring just to a boil over high heat. Immediately remove from the heat. Either way, cover the bowl or pan and let sit while you go on to the next step.

Mix the sliced apples in a large bowl with the lemon juice, agave nectar, spices and salt. Add the plumped raisins and sherry, optional citrus zest (if using), and sprinkle with the cornstarch.

Combine well. Set aside. Preheat the oven to 400°F.

On a lightly-floured piece of baking parchment, roll the pastry dough out into a 13-14" circle (it doesn't have to be perfect, but avoid having any holes or very thin spots). Carefully transfer the dough circle to a 9-10" pie pan or small pizza pan, lightly sprayed with oil from a pump sprayer. Pile the apple filling in the middle of the pastry and bring the edges up around the filling, to make a freeform pie. Pleat the edges of the dough over the filling, leaving a 5" open circle in the center.



Brush the pastry with soy or nut milk and sprinkle with a little organic granulated sugar.

Cover the fruit in the open circle (not the pastry) with a circle of foil cut to fit.



Place the pie in the oven and immediately reduce the heat to 350°F.

Bake the pie for about 45 minutes. Remove the foil and poke the apples with a fork to see if they are tender. If they are, remove the foil. If the pastry not golden yet, bake another 5-10 minutes, or until golden.

Cool on a rack until just warm. Serve warm, if possible. Cut into 6 wedges to serve.

Nutrition Facts
Nutrition (per 1/6th): 235.6 calories; 18% calories from fat; 4.9g total fat; 0.0mg cholesterol; 285.0mg sodium; 204.6mg potassium; 47.9g carbohydrates; 3.6g fiber; 26.2g sugar; 44.3g net carbs; 2.7g protein; 4.4 points.

Cooking Tips
BRYANNA'S LOW-FAT, CRISPY OLIVE OIL PASTRY
This crispy pastry is very easy to handle and quite low in fat (about 1 tsp. of olive oil per serving). Perfect for rustic "freeform" tarts. If you want to make a larger tart, double the recipe and make it on a 14" pizza pan.

1 cup unbleached flour (NOT pastry flour)
1/2 tsp salt
2 Tbs extra-virgin olive oil
1/3 cup ice-cold water

Mix the flour and salt in a bowl. Cut in the cold olive oil briefly. Add the water and mix with a fork until it hold together. Handle as little as possible. Lightly form it into a ball and refrigerate, covered, for 30 minutes.

Preheat the oven to 400°F.

On a lightly-floured piece of baking parchment, roll the pastry dough out into a 13-14" circle (it doesn't have to be perfect, but avoid having any holes or very thin spots). Carefully transfer the dough circle to a 9-10" pie pan or small pizza pan, lightly sprayed with oil from a pump sprayer. Pile the filling in the middle of the pastry and bring the edges up around the filling, to make a freeform pie. Pleat the edges of the dough over the filling, leaving a 5" open circle in the center.

For a sweet pie, brush the pastry with soy or nut milk and sprinkle with a little organic granulated sugar. For a savory pie, brush or spray lightly with olive oil.

Cover the filling in the open circle (not the pastry) with a circle of foil cut to fit. Place the pie in the oven and immediately reduce the heat to 350°F.

Bake the pie for about 45 minutes. Remove the foil and poke the apples with a fork to see if they are tender. If they are, remove the foil. If the pastry not golden yet, bake another 5-10 minutes, or until golden.

Servings: 6
Yield: 1 crust

Nutrition Facts
Nutrition (per 1/6th): 115.6 calories; 36% calories from fat; 4.7g total fat; 0.0mg cholesterol; 235.8mg sodium; 22.3mg potassium; 15.9g carbohydrates; 0.6g fiber; 0.1g sugar; 15.3g net carbs; 2.2g protein; 2.6 points.

Enjoy!

***I will not be blogging for about 1 1/2 weeks-- I'm going to Whitehorse, Yukon!***


Our Thanksgiving meal: (clockwise from top L) roasted butternut squash slices with orange juice and spices; Garlic and Herb Crusted Soy and Seitan "Pork Tenderloin" Roast (from the Vegan Feast newsletter); my vegan brown gravy with sauteed chanterelles; Succotash from my vegan holiday cookbook (green beans, lima beans, corn, red peppers, and green onions); Orange and Rosemary Cranberry sauce (from my upcoming issue of the Vegan Feast); Traditional vegan bread stuffing; and mashed potatoes.

Dessert-- recipe below!

We celebrated last night with three vegan friends. We didn't have our usual big family dinner this year, due to various circumstances (but we'll get together next month for my mother's 90th birthday!). It was a spur of the moment dinner, because we were going to (perish the thought!) skip it altogether, since I'm down to the crunch getting the new issue of the Vegan Feast newsletter done and my house was less than tidy, shall we say. But I couldn't NOT have a harvest dinner, and I had one of my Soy and Seitan "Pork Tenderloin" roasts in the freezer (the one from the Everyday Dish DVD), a nice squash, some chanterelles, and some cranberries, so, I invited some close vegan friends who don't have family nearby and whose company we always enjoy.

The meal was ready from start to finish in 3 hours, and we stuffed ourselves with good food and great conversation! The main dish was made with my (thawed) frozen seitan "pork tenderloin", covered in a garlicky crust:



Leftover "pork tenderloin" is great in sandwiches with leftover cranberry sauce and vegan mayo! Crusty bread or rolls is the best, but it's good with any good bread;





We ended the meal with the following Ginger Apple Crumb Pie, topped by a creamy dessert sauce.

Hope all you fellow Canadians had a great weekend!



Printable Recipe (both recipes)
GINGER APPLE CRUMB PIE

This is my version of a recipe by Wendy Kalen from the Nov. 2004 issue of Fine Cooking magazine. I used my Lowfat Wholewheat Oil Pastry, which is in all of my books, I think. I used wholewheat pastry flour and a little less sugar in the crumb topping, and substituted vegan buttery spread for the butter called for (and half as much!). My guests ate every ginger-y crumb! We ate it with the Creamy Cashew-Pear sauce on top, but a vanilla vegan "ice cream" would be good, too. (I calculated the Nutrition Facts using my Lowfat Wholewheat Oil pastry crust.)

1/ 9" pie crust (your favorite)
Filling:
6 medium apples, peeled, cored and thinly-sliced
2 tsp grated fresh ginger
1/2 cup sugar
3 Tbs unbleached white flour
Ginger Topping:
1 cup wholewheat pastry flour
1/3 cup packed brown sugar
1 1/2 tsp ground ginger
1 pinch salt
1/4 cup vegan buttery spread (try my homemade vegan palm-oil-free Buttah)

Preheat the oven to 425°F.

Make the crust and place it in the refrigerator until ready to fill.

Mix the sliced apples with the other filling ingredients and pile into the pie crust.

Mix the Topping ingredients with a pastry cutter, in a food processor, or with your fingers, until like crumbs. Top the apples evenly with the Crumb Topping.

Place the pie plate on a cookie sheet (to catch any drips!) and bake at 425°F for 20 minutes. Then reduce the heat to 375°F and bake another 30-35 minutes, or until the apples are tender and teh top is nicely browned.

Servings: 8

Nutrition Facts
Nutrition (per serving): 342.9 calories; 30% calories from fat; 11.5g total fat; 0.0mg cholesterol; 192.9mg sodium; 255.0mg potassium; 58.4g carbohydrates; 4.3g fiber; 31.3g sugar; 54.1g net carbs; 4.6g protein; 7.0 points.


BRYANNA'S CREAMY CASHEW-PEAR DESSERT SAUCE (WITH A LITTLE HELP FROM HOLLY!)

We couldn't get any vegan vanilla "ice cream" on the island yesterday, so I decided to make a sauce to go with the apple pie. I started adding cashews to soymilk in the Vita-Mix, and my friend Holly, who is a third-generation vegetarian (!!), mentioned that her mother used to make a similar sauce, but she added pears to it. So, since I had two large ripe pears that needed using, here is my version, which she said tasted very similar to her mother's. It is luscious, and would be good on steamed pudding, chocolate cake, or anything else you can think of!

3/4 cup soymilk (or other nondairy milk)
1/4 cup organic cashew pieces
2 large ripe pears, peeled and cored and cut up (the pears should not be firm or hard, and should be sweet)
1/2 tsp pure vanilla extract
1 pinch salt

Combine all of the ingredients in a blender or Vita-Mix and blend until VERY smooth. Place in a covered bowl and refrigerate for at least 2 hours.

Servings: 8
Yield: 2 cups

Nutrition Facts
Nutrition (per serving): 61.5 calories; 30% calories from fat; 2.2g total fat; 0.0mg cholesterol; 47.6mg sodium; 118.5mg potassium; 10.0g carbohydrates; 1.9g fiber; 6.0g sugar; 8.2g net carbs; 1.5g protein; 1.0 points.

Enjoy!