Black-Bottom Peanut Butter Freezer Pie

This richly decadent Black-Bottom Peanut Butter Freezer Pie from Nut Butter Universe by Robin Robertson is quick and easy to make, but looks and tastes like it took all day to prepare. Since there's no baking and it sets in the freezer, this pie is the perfect summertime dessert.

Ingredients:

Crust

·      1 1/2 cups vegan chocolate cookie crumbs

·      1/4 cup vegan butter, melted

Filling

·      1 quart vegan vanilla ice cream, softened

·      3/4 cup peanut butter

·      1/4 cup chopped peanuts


·      1 cup chocolate curls

Directions:

Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray.

In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside.

Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended. Spoon into the prepared crust. Freeze for 4 to 6 hours or overnight.

When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge.

Serves 8

From Nut Butter Universe by Robin Robertson. ©2013 Robin Robertson. Used by permission from Vegan Heritage Press.

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Tropical Fruit Tartlets

The weather is warming up and the official beginning of summer is just days away. While cravings for freshly baked dessert might not wane with rising temperatures, the desire to stand in a warm kitchen with a hot oven turned on just might. Fortunately, Amber Shea Crawley has given us a plethora of desserts that can be made without the use of an oven in her new book Practically Raw Desserts. These no-cook Tropical Fruit Tartlets are cool and refreshing, which makes them the perfect summertime dessert.

Ingredients:

Crust:

·      1 cup dry macadamia nuts

·      1/2 cup unsweetened shredded coconut


·      1 teaspoon lime zest or juice (optional)


·      1/8 teaspoon sea salt


·      1/2 cup soft golden raisins

Filling:

·      1/4 cup coconut butter

·      1 tablespoon coconut water

·      1 tablespoon pineapple juice

Topping:

·      2 small ripe kiwifruit, peeled and sliced

·      1 small ripe banana, peeled and sliced

·      1/2 small ripe mango, peeled, seeded, and sliced

·      6 tablespoons diced fresh pineapple

·      Squeeze of lime juice (optional)

Preparation:

Crust: Combine the macadamia nuts, coconut, zest (if using), and salt in a food processor. Pulse until the nuts are finely ground. Add the raisins and pulse until the mixture is crumbly but sticky and homogenous. Divide the crust mixture between four 4-inch mini tartlet pans with removable bottoms. Press the mixture firmly and evenly onto the bottoms and sides of the pans. Chill them in the refrigerator for at least 4 hours or in the freezer for at least 2 hours, until ready to assemble and serve.

Filling: Combine the coconut butter, coconut water, and pineapple juice in a small bowl. Stir vigorously to combine.

Remove the crusts from the freezer and divide the filling among them, about 1 heaping tablespoon per tartlet, spreading it evenly in the tart shells. Each tart will only get a thin layer of the filling, but that’s ok, because the fruit is the star here. Top with the assorted fresh sliced fruit and a squeeze of lime juice, if desired, and serve immediately.

Snugly wrap leftover tartlets in plastic wrap and store in the refrigerator for up to 2 days.

Yield: 8 servings (4 mini tartlets)

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press. 

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Italian Easter Pie

Easter will be here in just a few days, and we're getting ready to don our bonnets and hunt for tofu eggs. Okay, not really but we are looking forward to this Italian Easter Pie from Robin Robertson's Vegan Fire and Spice. Traditionally, this savory pie features hot sausage, ricotta cheese, and eggs, but, thanks to vegan sausage and tofu, we can make a plant-based version that’s rich and satisfying. Called by many names in different regions of Italy, Robin's family just called it Easter Pie because her mother only made it at Easter time.

Ingredients:

• 2 cups unbleached all-purpose flour

• 3/4 cup non-hydrogenated vegan margarine 
• 1/4 teaspoon sugar, or a natural sweetener

• 1 1/2 teaspoons salt

• 1/4 cup water

• 1 pound vegan sausage, crumbled

• 2 pounds firm tofu, drained and crumbled
• 
1/4 cup nutritional yeast or vegan parmesan

• 1/4 cup minced parsley

• 1 teaspoon ground fennel seed

• 1 teaspoon hot red pepper flakes

• 1/2 teaspoon freshly ground black pepper 
• 1/4 teaspoon cayenne

• 1/4 teaspoon paprika

Preparation:

1. Preheat the oven to 350°F. In a food processor, combine the flour, margarine, sugar, and 1/2 tea- spoon of the salt. With the machine running, add enough of the water until a dough ball forms. Separate the dough into two equal balls, and set aside.
2. In a large bowl, combine the vegan sausage, tofu, nutritional yeast, parsley, remaining salt, ground fennel seed, red pepper flakes, black pepper, cayenne, and paprika. Mix well. Taste and adjust seasoning.
3. Roll out the dough into two 11-inch rounds. Place the bottom crust in a 10-inch pie plate, and spread the filling mixture over it. Cover with the top crust, pinching the edges, and prick with the tines of a fork. Bake for 1 hour or until the crust is golden brown.

Serves 8
 

From Vegan Fire and Spice by Robin Robertson. ©2008 Robin Robertson. Used by permission from  Vegan Heritage Press.  

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Macadamia Shortbread Tart With Lemon Mousse And Fresh Berries

Today is Pi Day! Pi Day takes place on March 14 (3/14) is a yearly celebration for the mathematical constant pi or ∏. On March 12th 2009 the US House of Representatives Passed a resolution recognizing March 14th as National Pi Day, and people all over the country will be celebrating today by eating pie and discussing pi.

Here at Vegan Heritage Press we’re celebrating Pi Day the delicious way – with pies and tarts! This Macadamia Shortbread Tart from The Blooming Platter Cookbook by Betsy DiJulio is perfect for both Pi Day and it helps to put us in a springtime frame of mind. The vegetarian version of this refreshing dessert won one of two top monthly prizes for “Lemon Desserts” in the January 2003 Better Homes & Gardens. This vegan version is even better with the addition of glistening red summer raspberries nestled into a citrus cream.


Ingredients:
Shortbread Tart:

• 1/2 cup vegan butter

• 1/2 cup confectioners’ sugar
• 3/4 cup unbleached all-purpose flour

• 2 tablespoons yellow cornmeal (regular or self-rising)
• 2 tablespoons cornstarch
• 6 tablespoons finely chopped toasted macadamias or other nuts, optional

Lemon Mousse:

• 3/4 cup sugar

• 1/4 cup cornstarch
• 1 cup soy milk
• Pinch sea salt

• 1/4 teaspoon vanilla extract

• 1/8 teaspoon almond extract

• 6 ounces extra-firm silken tofu (3/4 cup)
• 1/4 cup fresh lemon juice

• Zest of one large lemon
• Vegan whipped cream
• 1/2 pint of blackberries, blueberries or raspberries

• Optional garnish: sprigs of fresh mint; lemon slices

Preparation:

1. Shortbread Tart: Grease a baking sheet or line it with Silpat. Preheat the oven to 325°F. 
2. In an electric mixer, cream together the butter and sugar. With mixer on low, mix in flour, cornmeal, and cornstarch just until combined. Avoid overbeating. Mix in the nuts, if using, until well distributed. The dough should be very stiff. If it feels soft, gather into a ball, wrap in plastic and refrigerate for 30 minutes. 
3. With floured fingers, press the dough into an 8-inch circle on the prepared baking sheet. Prick the surface all over with a fork. Bake the crust for 18 to 20 minutes or until edges are barely browned. Avoid overbaking, as the shortbread will break rather than slice when you try to cut it. 
4. Remove the pan from the oven to a wire rack and cool the shortbread for 10 minutes. Carefully remove it from the pan and cool completely on the wire rack. Transfer the crust to a serving platter, cover tightly, and set it aside until the mousse is chilled. 
5. Lemon Mousse: In a medium saucepan, whisk together the sugar and cornstarch. Add the soy milk and salt, and whisk until smooth. Place the pan over medium-high heat and cook the mixture, stirring continually, until thick. Reduce the heat if necessary to prevent sticking and scorching. Transfer the mixture to a heatproof bowl, and place it in a larger bowl filled with ice water. Cool the custard, stirring occasionally, for about 30 minutes.
6. Combine the tofu and lemon juice in a food processor and process until smooth, scraping down the sides of the bowl as necessary. Add the custard mixture and continue processing until completely incorporated. Add the zest and pulse to dis- tribute. Transfer the mixture to a bowl and chill, covered, for 1 to 2 hours.
7. To assemble: When the mousse is thoroughly chilled, spread it over the surface of the shortbread, stopping 1/2-inch from the edge. Cover and chill the tart overnight. Just before serving, decorate the top with berries and garnish with the whipped cream and optional sprigs of mint or lemon slices.

Yield: 8 servings

From The Blooming Platter Cookbook by Betsy DiJulio. ©2011 Betsy DiJulio. Used by permission from Vegan Heritage Press.


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