VEGAN RECIPE: Root Vegetable and Mushroom Pie

Root Vegetable and Mushroom Pie with Rosemary Biscuit Topping – Veganized

Time-Saving Tip: Filling can be made 2 days early!

Why You Need to Start at Least 12 Hours Ahead of Time

Have you ever found out the hard way that you didn’t leave enough time to finish creating your masterpiece? We’ve all been there, but I’m here to ensure that it won’t happen to you this time around :)

This Vegan, dairy-free heavy whipping cream substitute requires a 12 hour prep period. Good news is, this ingredient is incredibly easy to make!

VEGAN RECIPE: Root Vegetable and Mushroom Pie

Easy Vegan Whipping Cream Recipe:

  • Soak 1/2 c. raw cashew nuts in water for at least 12 hours
  • Drain, add to blender and add 1 c. water
  • Cover and blend, starting on the lowest setting and ascending, until smooth and frothy
  • Set aside – I left this in the blender and just refreshed before using

———

Vegan Comfort Food for the Epicurean in Your Life

A Bit of Background on this Recipe:

I found a recipe on Epicurious for this fabulous-sounding mushroom pie, the only problem was, I wanted it to be vegan, but the cooking instructions called for heavy whipping cream and butter. I made substitutions when I experimented with this dish.

Rather than attempting to substitute the ingredients for the biscuit topping that the recipe called for straight across (i.e. Dairy-free butter for regular), I opted to check out my favorite vegan website for the best damn vegan biscuit recipe I could find. Turns out, the two recipes were a perfect fit!

INGREDIENTS

  1. Filling:
    • 6 cups water
    • 2 tablespoons Edwards & Sons Not-Chick’n Bouillon Cubes
    • 2 very large carrots, peeled and cut into 1/2-inch pieces
    • 1 large celery root (celeriac), peeled, cut into 1/2-inch pieces
    • 2 large parsnips, peeled, quartered lengthwise, cut crosswise into 1/2-inch pieces
    • 1 large rutabaga, peeled, cut into 1/2-inch cubes
    • 1 turnip, peeled, cut into 1/2-inch cubes
    • 1 ounce dried porcini mushrooms,* broken into 1/2-inch pieces, rinsed
    • 3 tablespoons Earth Balance vegan, gluten-free, dairy-free, soy-free buttery sticks
    • 3 cups chopped onions
    • 5 large garlic cloves, minced
    • 1/2 teaspoon minced fresh rosemary
    • 1/2 cup all-purpose flour
    • 1/4 cup Cashew cream (DO 12 HOURS AHEAD; see intro for recipe)
    • 3 tablespoons imported dry Sherry
    • 1/4 cup chopped fresh Italian parsley

Best Damn Vegan Biscuit Topping:

  • You need just 1 bowl, 30 minutes and these simple ingredients:
  • 2 cups unbleached all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp sea salt
  • 4 Tbsp non-dairy, unsalted butter
  • 1 c. Plain almond milk. I used Calfia because it’s what I had on-hand
  • 1 Tsp. lemon juice.

8 Mandatory Tips for the Best Vegan Biscuits, Ever.

  1. Do not over-handle the dough.
  2. Never use a rolling pin, fool.
  3. Make sure yo’ butter is cold.
  4. Baking powder and soda are a must for fluff.
  5. Brush the tops with butter to achieve that crusty, buttery top.
  6. Make a divot in the middle with your fingers to prevent them from rising in a “dome.”
  7. A hot oven (450 degrees) is essential. Don’t ask questions.
  8. Biscuits must touch while baking to help them rise properly.

Tips & recipe via Minimalist Baker

PREPARATION

  1. For filling:
    • Bring 6 cups water and bouillon base to boil in large pot over medium-high heat, stirring to dissolve bouillon. Add carrots and next 5 ingredients (porcini mushrooms are #5). Simmer until vegetables are tender, about 7 minutes. Drain; reserve vegetables and broth.
    • Melt butter in same pot over medium heat. Add onions; sauté until beginning to brown, about 10 minutes. Mix in garlic and rosemary; stir 2 minutes. Add flour; stir 1 minute. Gradually whisk in reserved broth, then cream and Sherry. Cook until sauce is thick and reduced to 4 cups, whisking often, about 8 minutes. Mix in reserved vegetables and parsley. Season with salt and pepper. Transfer filling to greased (I use Spectrum organic all-vegetable shortening) 13x9x2-inch baking dish. Cover with foil; chill. Can be made 2 days ahead.
    • Preheat oven to 400°F. Bake filling, covered, until bubbling, about 1 hr 15 min, rotating halfway through.
    • PREPARE BISCUITS IN LAST 30 MIN OF COOKING ABOVE
    • For biscuit topping:
    • Mix dry ingredients together in a large bowl.
    • Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm (it gets warm and sticky FAST!).
    • Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
    • Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
    • Form into a 1-inch thick disc, handling as little as possible.
    • Use a 1-inch thick dough cutter or a similarly shaped object with sharp edges (dust cutter in flour before using) and push straight down through the dough, then slightly twist. Repeat and place biscuits on the pie filling in two rows, making sure they just touch – this will help them rise uniformly. My hands were so hot I ended up having a few good ones and made the rest little globby balls. Turned out just fine :)
    • Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
    • Bake in a 450-degree oven for 10-15 minutes or until fluffy and slightly golden brown.
    • If biscuits are on the thicker side, lightly brush tops of biscuits again with melted vegan butter substitute
    • Bake for 5-7 minutes or until butter has fully absorbed and biscuits are lightly browned on top.
  2. Let pie cool at least 10-20 minutes before serving
Based On: Root Vegetable & Mushroom Pie w/ Rosemary Biscuits Recipe

Interested in more Healthy Dairy-Free Recipes? Click Here for my recipe for Ahi Poke Salad that will knock your socks off!

How to Cook Bacon in the Oven

If you want perfectly cooked bacon that doesn’t curl up, it’s time you learned how to cook bacon in the oven! I love bacon, but don’t like dealing with spattering grease and twisted up pieces. Plus, I really like drizzling each slice of pork candy with 100% maple syrup before I pop it in to bake. I hope you enjoy my recipe for oven-baked bacon. Leave your comments below, I’d love to hear how you do it too!

How to Make Bacon in the Oven - TallAllergicChick Blog

Draining bacon on paper towels removes excess grease.
photo: cookbookman

 

Baked Bacon Recipe

Supplies:

  • Metal baking sheet covered in aluminum foil
  • 1 Pkg. thick center cut bacon
  • 100% maple syrup
  • Paper towels for draining grease

Preheat oven to 400 degrees. Lay bacon flat, piece by piece – make sure that none of the pieces are overlapping. You may need to get another baking sheet depending on the bacon width. Drizzle each slice with maple syrup. Place baking sheet, uncovered, in the middle rack of the oven. Bake for 13-15 minutes. If you like your bacon extra crispy add 1-2 minutes to cooking time. Remove perfectly cooked bacon from the baking sheet and place on paper towels to drip excess grease. Enjoy!

Turmeric and Carpal Tunnel Syndrome

Photo Credit: The Kitchn

Try turmeric with greens! Photo Credit: The Kitchn

I’m always a big fan of homeopathic remedies and avoiding the doctor at all costs. Let’s not forget, it’s the medical industry and in addition to symptom relief everyone is there to make money. When I found the link between turmeric and Carpal Tunnel Syndrome I wasn’t surprised – turmeric root is an anti-inflammatory, but in addition what can you do to relieve carpal tunnel at home? If you’re looking for carpal tunnel relief start at home and start with the basics:

  • Avoid inflammatory foods and add more anti-inflammatory foods to your diet
  • Take vitamin B6 and a potent complex-B vitamin
  • Take the time to do carpal tunnel exercises daily
  • Start cooking with turmeric

What is Carpal Tunnel Syndrome?

Photo Credit: The Golden Foodie

Explore turmeric in every shape and form – don’t shy away from the whole root!
Photo Credit: The Golden Foodie

WebMD defines symptoms of Carpal Tunnel Syndrome as, “The most common symptoms of carpal tunnel syndrome are tingling, numbness, weakness, or pain felt in the fingers or, less commonly, in the palm.” Those close to me define it similarly with great emphasis on their carpal tunnel pain and sleepless nights due to it.

In an effort to find the best homeopathic remedies for carpal tunnel syndrome, I ran across a few commonalities; the most interesting to me was turmeric. Diet is always the first place I go when it comes to solving a health problem. You truly feel like what you eat, so make it something good!

Turmeric Benefits

The list of turmeric health benefits goes on and on, but some are very helpful for carpal tunnel relief. If you’re asking yourself, “What is turmeric?” then ask no more! Turmeric root is related to ginger root – you’re probably most familiar with its use in Indian cuisines, curry and even used for dyeing things a hideous vibrant orange hue. I like Melissa’s brand whole turmeric root from the our local Sprouts grocery store. The health benefits of turmeric  include:

  • Natural antiseptic and antibacterial agent – You can use turmeric in a pinch to disinfect cuts and burns.
  • Shown to block additional growth of blood vessels in tumors
  • Used in Chinese medicine to treat depression

    Photo Credit: Epicurious

    Click the photo for a tasty recipe! Grilled shrimp with turmeric, chili, cilantro and lime – So good!

  • Its anti-inflammatory properties also make it great when treating
  • Natural painkiller and cox-2 selective inhibitor
  • Natural liver detoxifier

With all of these healthy side-effects you may be wondering why turmeric isn’t used in everything (I know I was). Well, it looks like there was a person who reportedly took a ridiculous amount of turmeric – over 1500mg twice a day – and experienced an “abnormal heart rhythm”. Additionally, it shouldn’t be taken in medicinal amounts if you’re pregnant because it’s “likely unsafe”.

What do you think? —

Would you use turmeric instead of big brand drugs?

Did you give the recipe a shot?

Summer 2012 – Refreshing Green Papaya Salad

Out here in San Diego, we aren’t used to humidity and lately it has been hot and really humid – even at the beach! Something that is always cool and refreshing with a kick is Green Papaya Salad! Plus, it’s another excuse to use my food processor :)

Foodista’s Green Papaya Salad

Ingredients:
400g Papaya (shredded)
4 Cloves Garlic
2-3 Green Thai chili
10 Cherry tomatoes
80g Long beans
3-4 teaspoon Fish sauce
4-5 teaspoon Lime juice
20g Dried shrimps
40g Peanuts (toasted)
3-4 tablespoon
Palm sugar

Directions:

Peel the green papaya and shred the papaya with a zigzag peeler.

Soak the papaya in water to remove the acid and make it crispy.

Crush the chili, garlic, long beans, dried shrimps and peanuts with a mortar and pestle. Mix all the ingredients together and serve.

Lollipops | Organic, Vegan, Gluten-Free, Nut Free

Yummy Earth Certified Organic Lollipops are not only awesome for excluding high fructose corn syrup and allergens, but they taste delicious! I picked a bag of these up at our local Sprouts grocery store as an afterthought.

As I read the bag: 100% vegan, tree nut free, GMO free, pesticide free, soy-free, dairy-free, wheat-free, no MSG, no artifical dyes, 100% natural fruit flavors, casein-free…I thought,

“Is this too good to be true?”  – Well, it’s not! These are really tasty, and even kid approved. At 22 calories per sucker, you can rest assured these are not full of sugar too!

Ignoring Allergies for a Couple of Weeks – Thank you Zyrtec!

Click the Title above to Open Post

Eating like a “normal” person is my favorite!

Now, this doesn’t mean that I’m going to go crazy and go right for those things I’m allergic to, but thanks to Zyrtec, I can forget about scrutinizing  labels, grilling people on the ingredients in food they made, and I can also forget about how lame it can feel turning delicious morsels down at parties or bringing my own snacks. It lets me focus more on what’s important – the Holidays! I’ll still be making some pretty cool allergen free stuff and sharing, but I’ll be having a lot more fun tasting  other stuff :)

Awesome thing I just learned – See’s Candy carries a lot of egg free and soy free candies and nothing says, “It’s the holidays!” like See’s. Click Here to view their allergy info.

My grandma always mailed us a box of nuts & chews every year for Christmas. The first one that I would choose to eat was the one that has the two chocolate covered wafers. Now, it wasn’t necessarily my favorite, but I probably just didn’t want my brother to get it. Every time we get this box we try to identify the rum nougat and throw it away, or try to get someone else to eat it! It’s so gross!