Give me my Slurpee
barefoot-elephants:

fuckyeavegans:

Vegan Tofu and Vegetable Pot PieServes 2 
Crust1 cup + 2 tablespoons all-purpose flour1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks Ice water
Filling8 ounces super or extra firm tofu3 tablespoons olive oil, divided1 small yellow onion, diced1 celery rib, diced1 carrot, diced2 cloves garlic, crushed 1 Russet potato, diced 1/4 cup all-purpose flour2 teaspoons nutritional yeast2 tablespoons soy sauce1 1/4 cups vegetable broth1/2 cup fresh or frozen peas1 teaspoon finely chopped sage1 teaspoon thyme leavesSalt and pepper
Special Equipment2 (12-ounce) ramekins or other oven-safe dishes
For the Crust (Part 1)
The secret to this crust is chilling the ingredients and tools. Place the flour in a mixing bowl and chill in the freezer while you are preparing the filling. Also place a pastry blender or fork in the freezer.
For the Filling
Preheat oven to 400° F.
Cut tofu into 1/3-inch dice and press between clean kitchen towels or paper towels to rid of excess water.
Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook tofu until golden on all, or most, sides. Remove tofu from skillet and set aside.
Heat remaining 2 tablespoons of olive oil in the same skillet. Add onion, celery, carrot, and garlic and sauté until onion is translucent.
Add potato to the skillet and cook, stirring frequently, until tender but not mushy.
Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.
Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.
Add tofu, peas, sage, and thyme and stir until combined.
Remove from heat and season to taste with salt and pepper.
For the Crust (Part 2)
Take the supplies out of the freezer.
Cut the Earth Balance into smaller cubes or slices and add to the flour. Using a pastry blender or fork, cut the mixture until it resembles coarse meal. Then, using your hands, quickly rub the mixture together so that the Earth Balance is absorbed into the flour.
Gradually drizzle ice water into the bowl, mixing with the pastry blender or fork until the dough just comes together.
Quickly shape the dough into a ball and flatten into a disk. Place on a floured surface a roll out to 1/8 inch thick.
Place the ramekins upside-down over the dough and use a paring knife to cut out circles about 1/2 inch larger on all sides.
Assemble and Bake
Divide the tofu and vegetable mixture between the ramekins.
Place a dough round over each ramekin and tuck the sides under to form a thicker crust around the edge. Press to seal around the edges of the dishes and crimp with a fork. Cut a slit in the middle.
Bake in the oven until golden and bubbly, about 30 minutes.
Let sit for about 5 minutes before serving.

I’m starting to think I should try making pot pie. Nicholas keeps trying to convince me it can be delicious…

barefoot-elephants:

fuckyeavegans:

Vegan Tofu and Vegetable Pot Pie
Serves 2

Crust
1 cup + 2 tablespoons all-purpose flour
1 stick or 1/2 cup frozen Earth Balance Vegan Buttery Sticks 
Ice water

Filling
8 ounces super or extra firm tofu
3 tablespoons olive oil, divided
1 small yellow onion, diced
1 celery rib, diced
1 carrot, diced
2 cloves garlic, crushed 
1 Russet potato, diced 
1/4 cup all-purpose flour
2 teaspoons nutritional yeast
2 tablespoons soy sauce
1 1/4 cups vegetable broth
1/2 cup fresh or frozen peas
1 teaspoon finely chopped sage
1 teaspoon thyme leaves
Salt and pepper

Special Equipment
2 (12-ounce) ramekins or other oven-safe dishes

For the Crust (Part 1)

The secret to this crust is chilling the ingredients and tools. Place the flour in a mixing bowl and chill in the freezer while you are preparing the filling. Also place a pastry blender or fork in the freezer.

For the Filling

Preheat oven to 400° F.

Cut tofu into 1/3-inch dice and press between clean kitchen towels or paper towels to rid of excess water.

Heat 1 tablespoon of olive oil in a large skillet over medium heat and cook tofu until golden on all, or most, sides. Remove tofu from skillet and set aside.

Heat remaining 2 tablespoons of olive oil in the same skillet. Add onion, celery, carrot, and garlic and sauté until onion is translucent.

Add potato to the skillet and cook, stirring frequently, until tender but not mushy.

Add flour, nutritional yeast, and soy sauce to the skillet and stir into the vegetables.

Add vegetable broth and stir until combined, scraping all the browned bits from the bottom of the pan.

Add tofu, peas, sage, and thyme and stir until combined.

Remove from heat and season to taste with salt and pepper.

For the Crust (Part 2)

Take the supplies out of the freezer.

Cut the Earth Balance into smaller cubes or slices and add to the flour. Using a pastry blender or fork, cut the mixture until it resembles coarse meal. Then, using your hands, quickly rub the mixture together so that the Earth Balance is absorbed into the flour.

Gradually drizzle ice water into the bowl, mixing with the pastry blender or fork until the dough just comes together.

Quickly shape the dough into a ball and flatten into a disk. Place on a floured surface a roll out to 1/8 inch thick.

Place the ramekins upside-down over the dough and use a paring knife to cut out circles about 1/2 inch larger on all sides.

Assemble and Bake

Divide the tofu and vegetable mixture between the ramekins.

Place a dough round over each ramekin and tuck the sides under to form a thicker crust around the edge. Press to seal around the edges of the dishes and crimp with a fork. Cut a slit in the middle.

Bake in the oven until golden and bubbly, about 30 minutes.

Let sit for about 5 minutes before serving.

I’m starting to think I should try making pot pie. Nicholas keeps trying to convince me it can be delicious…

If only MCDS would just make legos instead of fat!

If only MCDS would just make legos instead of fat!

I think someone should make this for me……………..plz!!!
cinnamonspider:

Still on the hunt for the best gingerbread recipe
This one is from Martha Stewart
- 5 Tbsp (60 g) butter, at room temperature, plus more for pan- 1 ½ cup (215 g) flour, plus more for pan.- 1 tsp baking soda- 2/3 cup (157 ml) boiling water- 1 tsp baking powder- 1 tsp ground ginger- 1 tsp ground cinnamon- ½ tsp ground cloves- ½ tsp ground nutmeg- ¼ tsp salt- ½ cup (150 g) packed brown castor sugar- 1 egg- 2/3 cup (230 g) unsulfured molasses- 1 ½ tsp finely grated peeled fresh ginger- 2 pieces crystallized ginger, thinly sliced lengthwise, for garnish.
1. Preheat the oven to 350 ?F. (175?C) Generously butter and flour a standard 12-cup muffin pan, tapping out excess flour. Se aside.
2. In a small bowl, stir together the baking soda and boiling water; set aside.
3. In a medium bowl; sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt. Set aside.
4. In the bowl of an electric mixer; beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until well combined. Add molasses, fresh ginger, and the baking soda mixture; beat until combined.The batter will look soggy but will come together once the flour is added. Add the flour mixture, and beat until well combined.
5. Divide batter evenly among the prepared muffin cups, filling each about halfway. Bake for about 20 minutes, until a cake tester comes out clean. Transfer to wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely.

I think someone should make this for me……………..plz!!!

cinnamonspider:

Still on the hunt for the best gingerbread recipe

This one is from Martha Stewart

- 5 Tbsp (60 g) butter, at room temperature, plus more for pan
- 1 ½ cup (215 g) flour, plus more for pan.
- 1 tsp baking soda
- 2/3 cup (157 ml) boiling water
- 1 tsp baking powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup (150 g) packed brown castor sugar
- 1 egg
- 2/3 cup (230 g) unsulfured molasses
- 1 ½ tsp finely grated peeled fresh ginger
- 2 pieces crystallized ginger, thinly sliced lengthwise, for garnish.

1. Preheat the oven to 350 ?F. (175?C) Generously butter and flour a standard 12-cup muffin pan, tapping out excess flour. Se aside.

2. In a small bowl, stir together the baking soda and boiling water; set aside.

3. In a medium bowl; sift together the flour, baking powder, ground ginger, cinnamon, cloves, nutmeg and salt. Set aside.

4. In the bowl of an electric mixer; beat the butter and brown sugar on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, and beat until well combined. Add molasses, fresh ginger, and the baking soda mixture; beat until combined.The batter will look soggy but will come together once the flour is added. Add the flour mixture, and beat until well combined.

5. Divide batter evenly among the prepared muffin cups, filling each about halfway. Bake for about 20 minutes, until a cake tester comes out clean. Transfer to wire rack to cool for 15 minutes. Invert cakes onto rack to cool completely.