General Custard's Cream Pie with Almond Oat Crust~pg. 68

VegCookbookClub February recipes from Color Me Vegan by Colleen Patrick-Goudreau:

ORANGE

I was in the mood for something a little sweet!

I like these 'healthy' desserts-almonds, oats, coconut yogurt, tofu and orange juice. Instead of the apricot preserves spread on top I used an organic apricot spread which had way less sugar than the preserves. Creamy and delicious!

Wolffie's Pumpkin Pie~pg. 257

La Dolce Vegan! Challenge:

Whoo! Hoo! I got a couple challenge recipes made.

I used the All-Purpose Crust on pg. 262. It's so easy to make in the food processor. I've never put a topping on pumpkin pie but this was delicious. But the bottom of my pie crust was not quite done. This could have baked for another 10 minutes. But it was still done enough to eat! This will be a good pie for next Thanksgiving.

Fudge Pecan Pie~pg. 256; Crust to Love Basic Pie Crust~pg. 262

La Dolce Vegan! Challenge:

I've made this pie before so I knew it would be delicious! This time I added a heaping teaspoon of espresso powder to make it extra rich. I tried a different pie crust this time. This one was kind of hard to roll out; it kept falling apart even after I chilled it. I had to just mush it into the pie plate but it tasted better than the All-Purpose Crust I've used before.

Pot Pie & Dancing

I was right in the middle of making this 'Curried Vegetable Pie with Chickpea Crust' from The Garden of Vegan when I got a text from my friend asking me "Where are you?". My brother has a classic rock band and they were playing for a benefit and I was missing the party! So I finished making my pot pie, ate a piece, squeezed into my 'nice' jeans and boots and went dancing. So, I got my cardio in for the day!

Of course it's always the girls who like to have a good time and dance while the guys sit around!! We ended the night with 'Mustang Sally'-"ride, Sally, ride". I'm on the far right workin' it!

This was an excellent pot pie. It had a chickpea pie crust that was really good and chickpeas in the filling. It reminded me of the frozen chicken pot pies I used to eat. I don't know what I was thinking because we're supposed to make another pot pie today for the La Dolce Vegan! Challenge. I'll do a taste comparison.

Day 3 Portobello Pot Pie-pg. 168 and All Purpose Crust-pg. 262

Hot from the oven!

For the vegetable broth I used Better Than Bouillon No Beef Base. It gives it a richer, heartier taste. I am always afraid of making pie crusts. (I don't know why) but making it in the food processor was so easy! I rolled it out between 2 sheets of wax paper and it worked wonderfully.

I just had to show off my handmade pottery plate by Jeanette Zeis; I love her stuff. I served this with a side of frozen organic green beans sprinkled with the No Salt Seasoning I made yesterday.  Dee-licious!