Friday, July 9, 2010
Black Bean Bake and Strawberry Rubharb Pie!
I haven't cooked anything since before our camping trip, I made a "Jamaican Style Black Bean and Coconut Cornbread Bake" out of Supermarket Vegan by Donna Klein on pg...98.
It was fantastic. It involved Black Bean/Rotel /Corn layer and a Coconut Cornbread Topping I definitely recommend this cookbook. I haven't made anything out of here that wasn't good.
Someone also made a Strawberry Rhubarb Pie
We had already been eating on it when I realized I should take a picture. :P
Here is the Veganized Recipe.
1 3/4 c. all purpose flour
1/2 c. vegetable oil
1 teaspoon salt
3-4 tablespoons cold water
OR your favorite vegan pie crust ( a box mix works just as well, just make sure its vegan!)
2 c. fresh cut up rhubarb
2 c. sliced strawberries
1 1/3 c. sugar (it was really sweet so go ahead and use less if you don't like REALLY sweet things)
2 tbsp. Earth Balance/Soy butter
Mix dry then wet ingredients in the crust. Take half of the crust mixture roll out, line a 9in well greased pie pan. From the filling, mix strawberries and rhubarb. Add half of the strawberry rhubarb mixture to the pie pan and sprinkle with sugar. Repeat with remaining rhubarb mixture and sugar mixture and dot with margarine. Cover with rolled out 2nd half of pie crust and cut slits in the top. Bake for 40-50 minutes until crust is brown and filling begins to bubble. (ours spilled out of the pan, so put a baking sheet under it in the oven just in case.)
Posted by Emma at 9:06 PM