Pie! Part Two

[taste_is_sweet]

As those who may recall, a few weeks ago I made Apple Pie for Dinner. It was good, but too quichy for my taste, so I determined to try it again with fewer eggs and more cheese. :)

Well, I did, and it was great! I doubled the cheese (or thereabouts, I didn't actually measure, but it was a lot, I know that), used one half cup milk and one egg instead of the cream and three egg yolks, so it ended up much more pie-like, and the apple and cheese taste came through very strongly. My husband loved it. :D

My son, of course, hated it. He agreed with my assessment that he likes apples and cheese cold, not hot and attached together. No, I don't understand this. Then again, I'm not three and a half.

Here's a picture!



As you can see, I probably put too much cheese on the top of the pie. Luckily, Dom loves toasted cheese crusts. In fact, he wants me to make it the same way the next time. But I'm thinking I'll either put more cheese on the bottom, or mix it into the apples and onions before I put them in the crust.

Thanks for your suggestion, fish_echo. This has been a lot of fun.

Comments

[innana88.livejournal.com]

Well, it was a vegan-vegetarian deli. Neither the kitchen supervisor nor I were vegetarians or vegans, but we both enjoyed eating it immensely. It was one of those funky jobs where I was completely unqualified at the time of the interview and just discovered I had a knack. :)

My absolute favorite is one that I couldn't actually make at the deli because we packaged everything up rather than made them to-order:

2 slices Ezekiel Sprouted Grain Bread
Deli sauce (mayo with a hint of horseradish mixed in)
sliced cucumbers
onion sprouts
sliced apples
sliced avocado
a slice of cheddar cheese

Tofu-Miso Sandwich (this one I found and modified. It was a hit!)
2 slices Ezekiel Sprouted Grain bread
1/4" slice of extra firm tofu, (not silken) well-pressed (wrap in clean towel and place slice between cutting board and something heavy. Press for 20-30 minutes. I usually make up a bunch of slices at once to use later. The marinade below is only for 2-3 slices at most)
1/4 cup onions or scallions
2 cloves garlic, minced
2/3 cup olive oil
Dark miso, enough to spread on both pieces of bread.

Marinate the pressed tofu overnight in olive oil, garlic and onions
Bake tofu at 300 degrees for about 1 1/2 hours or until well-toasted, turning repeatedly.
Spread a thin layer of miso on each slice of bread.
Use remaining marinade to brush the outsides of the bread slices.
Place baked tofu on the bread and grill.

BBQ Tempeh (I love this one! The original recipe was gross, so I improved it!) Tempeh has a great texture and a slightly nutty flavor when cooked.

hamburger buns or kaiser rolls
Two packages Tempeh
One bottle of Annie's Smokey Maple BBQ sauce
1/4-1/2 cup maple syrup
1/2 tsp. Wasabi powder
small red onion or half a medium red onion, chopped
canola oil
mayo or Veganaise
brown mustard

Combine wasabi powder, maple syrup and BBQ sauce in a bowl
Sautee tempeh and onions in canola oil, stirring frequently.
Add sauce to tempeh once the tempeh is toasty-brown. Immediately remove from heat. Stir.

Spread mayo on bun, add BBQ tempeh. I like a small squirt of mustard on mine, too.

This keeps pretty well and is great to have in the fridge if you need to cook on the fly. They taste just as great cold as hot.

Those are my faves. :)

Raw Cashew Butter and Apple or Banana sandwiches are also great. I can't eat peanuts, but you can do it with peanut butter, too. I also had a vegan spring roll recipe and a quesadilla recipe, too. The spring rolls were a pain in the ass, but they flew off the shelves.

[taste-is-sweet.livejournal.com]

You are just the neatest person ever. :D

Thank you for the recipes, the do sound great.