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Have a Little Art, Wine and Plenty of Pastries in Carmel California

Have a Little Art, Wine and Plenty of Pastries in Carmel California
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This is my artist friend Margery and mutual friend Heidi who owns Hippievibetribe.com a bohemian clothing an accessory online store

 My husband and I took  a day trip to Carmel last weekend to see a dear friends’ art show at Anthony “Tony” Vanderploeg’s  Amsterdam. Margery Ammond and I have been friends for many years. She and I met at the neighborhood book club. We spent many hours together pouring over books, as Margery has always been an avid reader. Turns out, Margery is also a fabulous artist.

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Margery Ammon with the owner of the Gallerie Amsterdam Tony Vanderploeg

But that wasn’t a surprise to me. About 15 years ago, my siblings and I purchased a beautiful painting of Margery’s that was a scene from the Senanque abbey near Gordes France. This portrait oil painting has a huge field of lavender flowers with an abbey in the background. Simply exquisite! My Mother keeps the colorful mural over her fireplace, since lavender flowers are her favorite.

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This is Margery’s painting. Such a beautiful piece of art

As you can see Margery’s new pieces are just as gorgeous. This time she paints pictures of butterflies along with gorgeous flowers from her garden. Outstanding work. In the past, she has focused on paintings of vineyards in Napa, and Healdsburg, scenes of Mount Diablo, gorgeous landscapes of Lake Tahoe and also earlier pieces of still lifes of fruit and silver.

I have a huge appreciation for people with these amazing creative skills as I can’t draw a stick figure. But that’s okay, we all have our strengths. Mine happen to be more culinary oriented. And I can’t forget when Margery generously donated her quality pots and pans to me since she bought a new stove which required a whole new set of cookware. So thoughtful of her!

Margery also displays her art in Truckee California at Art Obsessions, in Canada, and in Europe as well. I’m sure you will fall in love with her art like I have. She enjoys painting as a hobby and works very hard on her craft 4 days a week. She loves what she does and it shows. She paints for the joy of seeing vibrant colors on a blank canvas. We met for lunch today to get caught up since she doesn’t attend the book club meetings anymore. She’s too busy painting! Margery‘s smile radiates through the room and she brings joy to everyone around her. How lucky I am to have met her and to have gotten the chance to see her latest art show.  

If you make a trip to Carmel, be sure to check out the Carmel Bakery. Ken and I stumbled into this special place along our walk through the streets in that cute little town. Since my husband and I had to cut our visit short, we grabbed an ice cream cone and few pastries for the car ride home. This bakery was EVERYTHING! I practically bought one everything that I laid my eyes on. The cherry turnover was delish, as well as the raspberry strudel pastry that my husband devoured before I could get a bite. Of course, I had to taste their gingerbread cookie too. A little disappointing actually. Not as gingery as I would have liked plus it was somewhat dry. The hot chocolate didn’t blow me away,  but it was good and chocolatey nonetheless. I bought my hubby the cheesy pretzel since he loves bread and he gobbled it up right away.

You won’t want to miss out on a day trip to Caramel where you can enjoy lots of art galleries (65 total), get in a winery or two, or grab a coffee from the local bakery before heading out of town. It’s a happening place and worth the two hour drive down the coast.We didn’t make time to visit a winery, but walked by Albatross Ridge and I was sooo tempted.If I didn’t need to help with the driving, I would have been all in.

We even took my son’s dog Hank for a walk on the beach.Caramel is a  dog friendly town, it seems everyone has a puppy. Hank was hoping I would drop my ice cream cone, so he could have a lick or two. That wasn’t going to happen because I’m a mocha almond fudge freak. I’m obsessed.And I didn’t even have to share because my husband doesn’t like chocolate! Score. More for me!

Leave me a comment below about your favorite artist, ice cream flavor or recent adventure. I’d love to hear all about it. Get out there and make it a great day!

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How we [ate and drank]our way through the Food and Wine Festival in Disneyland

How we [ate and drank]our way through the Food and Wine Festival in Disneyland

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Had a wonderful time vacationing with several family members two weeks ago in Disneyland and Universal Studios in Southern California. The Disney trip is an annual trip that my sister in law Kathleen organizes (there’s 4 nieces, two sister in law’s and my brother in law) and we were all lucky enough to eat, drink and play our way through the California Adventure Food and Wine Festival together. My boys and husband never want to go. I think they are crazy to miss out on all the fun.

Of course I took tons of pics of the food, the kiosks and what they offered and I was able to sneak a photo with Daniella Malfitano who was getting ready for a cooking demonstration. We tried just about everything from Fried Artichoke Carbonara to their Popcorn Lemonade Cocktail made with Agave Silver Tequila. The Mac and Cheese dish was a big hit and I thoroughly enjoyed the Roasted Asparagus Caesar with crunchy buttery croutons.

My niece Jamie was excited to see her College town Chico written up as where the first American Pale Ale was created in 1980. Both of my sisters and another niece Marie also graduated from Chico state so I’m a huge fan. I didn’t know that Sonoma California had the first microbrewery in 1977 made from old dairy tanks. And as of 2018, there are over 900 craft breweries operating in my home town state of California.That’s a lot of BEER. In case you want to see a previous post on the local brewery Calicraft Check out a previous blog.

 

Plenty of Mimosa Flights were enjoyed by my niece’s Laura and Michelle and they especially loved the Pineapple Juice and Chandon Brut Sparkling Wine.We indulged in the cheese from the Point Reyes Farmstead Cheese Company , Vella Cheese Company located in Sonoma, and the FisCALini Cheese Company located in Modesto because who doesn’t love cheese.  In fact, I hope to serve a cheese platter on Easter which is this weekend! Maybe I can pick up a few varieties and serve them with my Blenheim apricot jam, candied walnuts, dried fruit and some garlic and olive oil baked sourdough toast. 

This Festival presented by CA Grown had Beverage Seminars, family friendly demonstrations and programs with Jr Chef competitions daily. There’s truly something for everyone at the Disney California Food and Wine Festival.

We were so excited to learn about the upcoming Pixar Pier featuring an high speed Incredicoaster and a Paint the NIght Parade with characters Violet, Dash and Jack-Jack. I can’t wait. Coming to theaters in June is the latest Incredibles 2. I will definitely be making plans to see that movie.

Well these are just a few of the highlights from my trip. I promise to focus my next blog on our adventures at Universal Studios. I hope you enjoy the fun and entertaining food blog and that I’ve inspired you to bake and cook for your family and friends.

Also- In case you like to garden there is a huge Tomato plant sale coming up in April. Details below.

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And here are the many varieties of tomatoes being offered. Get there early because this is a popular event that you won’t want to miss!

http://ccmg.ucanr.edu/files/279701.pdf

I get my vegetable plants there every year. And here is a previous blog on composting.  Maybe I will see you there!

 

Teri

 

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Cinnamon Rolls with a Boosey Twist Recipe and (Bay Area Restaurant Reviews)

Cinnamon Rolls with a Boosey Twist Recipe and (Bay Area Restaurant Reviews)

 

A couple of weeks ago my husband and I went for a bike ride into downtown Walnut Creek for Valentines Day. I had issues with my Apple iPhone that needed to be resolved so we decided to enjoy the day by riding into “the Creek.” It was a beautiful Spring like day and we both needed some exercise. Since we are practically empty nesters we aren’t running our kids to basketball games, soccer practice or baseball tournaments anymore. Instead we can leisurely take our time on the weekends and go on a hike or bike ride together. Last weekend was no different. The photos above were taken while I worked as a preschool teacher at Tassajara Learning Center.

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After our iPhone appointment, we took a chance for a quick bite to eat at True Food Kitchen. This place is usually packed, but we got lucky and landed two spots at the juice bar. I have heard great things about their restaurant from my hiking friends who frequently come here to celebrate birthdays. Excited to learn about the menu, the bartender walked us through the gluten free, naturally organic vegetarian, and vegan menu offerings explaining that they focus their food on anti inflammatory dishes. Dr Andrew Weil believes that by eating this healthy diet, people can avoid Alzheimer’s, heart disease and many cancers. I’m all for that.

What I was most excited to learn more about was their fresh juice drinks. They actually have a hangover drink  that has fresh pineapple juice, orange juice, honey, and coconut water. I have no idea if that would help a hangover, but I bet it is a big seller. Of course, I saw plenty of a few Bloody Mary’s being served which looked gorgeous with watermelon radishes used as a garnish.

I ordered the “Bright Eyes” which consisted of fresh pear, ginger root, beet, pineapple, turmeric and carrot juice, and it didn’t disappoint. We also tried the Inside Out Quinoa Burger made with hummus, tzatziki, tomato, butter lettuce, cucumber, red onion, feta and avocado. It is served alongside a generous portion of roasted butternut squash which my husband loved. I tried the Toast with winter squash, brussel sprouts, caramelized onion, lemon, saba and roasted hazelnuts. It was an unexpected delight being crunchy and yet sweet from the squash that was probably roasted with honey or maple syrup. Yum. I had to order light so I could make it back up the hill to our house on my bike!

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Chicken Pita w Greek village Salad

I have to say, I’m usually not a huge proponent of these restaurants since I think they are a “fad” or “trend” to for the younger generation. After all, I love a good burger. But it’s nice to eat extra healthy once in a while and my husband was thrilled with his Mediterranean dish. We found Opa Restaurant last week for a quick weeknight dinner. Ken was so happy to find this place because they serve lamb, chicken and beef sandwiches in a warm pita bread with tzatziki sauce tomatoes, onions and mint. He said it was his very favorite new place and that says a lot because he can be finicky. 

While I’m at it, I may as well give a review of a fairly new restaurant located in Danville called Harvest. My friend Barbara and I met there a few weeks back after quick jont on the Iron horse trail. This place does things right. Barb and i met several years back when we our kids were at San Ramon Valley High School together in the choir. We also were both involved in the Vista Oak Chapter of the National Charity League. She volunteering with her daughter Lauren and me with my niece Jasmine. We had many good times together when our kids were young and now continue to meet up and have an occasional lunch or breakfast together. Barb recommended Harvest so we gave it a try.

First our server brought us a platter of their delicious wheat bread with a dollop of creamy butter with smoked sea salt and chives. I judge most restaurants by their bread and theirs  was to die for. For lunch, I ordered Di Stefano’s Burrata Toast cause I have to have burrata whenever I’m at a restaurant. This dish was the perfect balance of sweet, salty, creamy and chewy presenting the burrata along side prosciutto, figs and well dressed arugula. Delish! Barbara and I also shared the Harvest Cobb which the chef was nice enough to divide. The chicken was brined with a lemon sweet tea before it was flawlessly grilled and served with avocado, hard boiled egg, tomato and bacon. We passed on dessert even though their warm apple cobbler sounded appetizing. Over all, I have to give all three of these restaurants a thumbs up and we will definitely make it back for future visits.

It’s a good thing my phone is repaired and I’m back to blogging and taking photos again. I’d better get myself back home now and prepare a little something for the family.

But first here’s my recipe for Cinnamon Rolls with a Boosey Twist

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Ingredients

¾ C Sourdough starter (I made my own from 2 C pressed grapes in a tea towel, 2 C flour and 2 C water and let ferment for 1 week in a large glass bowl stirring every day) Not needed to make recipe, but adds a nice sour note to the recipe. Place in stand mixer fitted with flat beater. Mixes better than dough hook)

½ C warm water (warm to touch)

1 T yeast (Red Star Rapid Rise or regular dry yeast)

1 teas honey or 1 t granulated sugar

 

Mix these ingredients together in a small glass bowl with your fingers and let get bubb

 

1 egg

3/4 C Milk (warm on stove until luke warm, not hot)

2 T soft unsalted butter (plus 1 T to smear on glass bowl)(plus 1 T for baking dish)

1 T Kosher Salt (do not forget this!)

¼ c granulated sugar (plus 1 t more for yeast)

1 ½ C All purpose flour (maybe ¼ c more for kneading and rolling out)

1 ½ C bread flour

 

Filling for Cinnamon Rolls

½ C unsalted softened butter

½ C granulated sugar

1 C brown sugar

1 T cinnamon

1 t ground ginger

½ t Maldon Salt

½ t ground cardamom

½ t ground espresso powder

1 T tapioca flour

3/4 C toasted pecans

 

¼ C Grand Marnier

½ C water

¾ C black raisins (Dried cranberries, dried strawberries or dried blueberries make for a fun new breakfast treat)

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(Heat water in microwave in glass 2 c measuring cup and add grand marnier and soak raisins or dry berry fruit mix until soft) Drain and throw away liquid. This step allows the raisins stay moist and juicy in the cinnamon roll.

 

Glaze

1 T spiced rum

1 ½ C powdered sugar

¼ t Maldon salt

 

Directions:

 

After placing Sourdough starter in stand mixer, add bubbly yeast mixture.

Add milk, egg and mix. Add in 1 C flour, mix and let stand for 5 minutes.

Then add salt, sugar, softened butter and mix again.

 

Little by little add remaining flour and mix on low speed until combined. Keep mixing on med speed until dough is soft to touch and springs back when touched (about 6-8 minutes mix time) Or knead by hand until dough feels soft.

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Place in a warm spot and let rise for a few to several hours (overnight works well) in a buttered glass bowl covered tightly with plastic wrap.

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Assemble rolls:

Roll out dough on a lightly floured surface into a large rectangle until about ¼ t thick. Spread softened butter onto dough.

Sprinkle with both sugars evenly, cinnamon, ginger, cardamom, espresso powder, salt and tapioca flour.

Sprinkle soaked and drained raisins and pecans over dough.

Roll the dough tightly by starting at long edge and form into a long log. Cut with a pastry cutter or serrated knife into 1 Inch pieces. Place in a buttered baking dish or sheet pan with rolls touching. Let rise in a warm place, or fridge if you can possible wait.

Otherwise place in a preheated 400 degree oven and bake until brown and bubbly about 17-22 minutes.

Cool slightly and spread rum glaze over rolls. (if you prefer a cream cheese frosting use 4 oz or ½ pkg cream cheese, ½ C butter, 1 ½ C powdered sugar, ¼ t Maldon Salt, and 1 t vanilla- Or Rum!)

I especially enjoy making these boosey treats for my husband and son on a lazy Saturday or Sunday morning. They love waking up to the intoxicating smell of these yummy treats and I do too.

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Hope you try my recipe and leave me feedback about your results in the comments below. Thanks for stopping by and reading my blog. It means a lot!

Teri:)

 

 

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Blackberry Turnovers and My Secret Get Away Spot

Blackberry Turnovers and My Secret Get Away Spot

A little known fact about me that most people don’t know is that I write my blog at my gym. I belong to  Club Sport one of the nicest gyms in the Bay Area. It’s located about 20 minutes from my home and I like to come here to decompress. I know. Most people go to their gym so they can work out and get a good sweat on. Not me. I like taking an occasional spin class, yoga class or weight class here, but most of all I like to sneak away from home and write my blog.

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No one interrupts me here. At home, I have to contend with my animals, kids and husband. I’ll be honest, my pets are high maintenance. As soon as I walk in the door, the dog and cats are dying to be fed. We have a doggie door that they use to come in and out of all day long. They have plenty of dry food to eat, but they demand canned food the instant I walk in the door. And it doesn’t stop there. My two cats are 12 years old. They will meow when they want to come in your room even if it is 6 AM. We could leave the bedroom door open, but my 14 year old dog has a doggie dementia and he walks around the house tapping his little paws all over the wood floors and it wakes me up.

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This is why I am sitting in a comfortable chair at my gym near the hotel entrance where I’m not taking up a chair at the bar or cafe. It’s fairly quiet and I’m able to focus on the task at hand, writing my next blog.

 

People ask me why I post pictures of my food and write a blog. I guess at  some point I would like to own a bed and breakfast place. Maybe I will work in a professional kitchen again or teach cooking classes again. I’m not sure what’s in my future. For now, I love to bake and cook and share recipes.

 

Currently and for the past 7 months I have been working as a nanny. The job kind of fell in my lap. I wasn’t looking for an opportunity like this but it came along and I went for it. The baby is super cute and we are buddies. She loves spending time with me and I can’t wait to see her read her my newest children’s book. She’s the best baby, sleeping through the night for many months now and her parents are really cool animators at Pixar. They are wonderful people and I am lucky to share in taking care of their little one.

 

Many mornings last July I would walk the baby and pick wild blackberries from the running trail and make blackberry hand pies. These turnovers were to die for especially warm from the oven.

 

Who knows how long they will need me or if they will have more children. At least I have a job for now and am enjoying every minute I get to spend with the little one. Babies are a ton of fun and this one in particular has my heart. I’m finally able to cook for her some meals which makes me happy.

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Here is my recipe for Blackberry Turnovers.

 

Pastry

3 C. Flour

3 T granulated Sugar

1 tsp kosher salt

8 Tbsp cold unsalted butter (1 stick)

¼ C. Shortening

3 Tbsp  H2O

1 egg, lightly beaten

2 tsp white distilled vinegar

 

Directions for making Pastry

  1.   In a  large bowl combine flour, sugar and salt. Using a pastry blended and working quickly to prevent butter from melting into flour, cut in butter and shortening until mixture resembles coarse crumbs. (or put mixture in food processor and pulse until combined) Another pie recipe here:Strawberry pie
  2.  In a small bowl combine water, egg, and vinegar. Stir to mix. With a fork, mix egg mixture into flour just until dough clumps together and moist enough to pat together. If dough is dry and crumbly, add more water 1 Tbsp at a time. Dough should not be wet or sticky. (I use the food processor and pulse until combined.)
  3.  Wrap and place in fridge for 30 minutes to rest.
  4.  Turn out dough onto a lightly floured surface and roll with pin to flatten

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Blackberry Filling:

Pick two or three cups of blackberries (or purchase 2 fresh packages/ or buy a package of frozen blackberries and defrost and drain). You can substitute blueberries, apricots or peaches. Use whatever is in season.

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Sprinkle 1/2 C granulated sugar (more if not as sweet), 1/8 C tapicoa flour, ½ t Maldon or Kosher Salt, 1 T lemon zest, and 1/2t nutmeg in a bowl of washed blackberries. Place about 1 t unsalted butter on each pastry before sealing w egg wash  (1 egg whipped in a small bowl. You can add 1 tsp water or milk if you wish. I don’t)

 

After rolling out pastry, cut into large circles or squares. Separate them by placing on parchment paper or tin foil on a baking pan leaving a little room (about an inch) in between. Scoop about ½ C onto each pastry and dot with 1 t butter. Fold over, seal, crimp with your fingers of with a fork before slashing with a knife in two places, brushing with egg wash and sprinkling them with a little turbinado sugar. Pop into a 400 degree preheated oven for about 14 min or until brown and bubbly.

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Serve warm with vanilla ice cream or a cold glass of milk. These are great after school snacks or a quick breakfast on the go. They never make it till breakfast in my house.

Or make a blackberry pie!

Do you have a secret place you like to sneak off to? Leave your comments below and thank you for taking the time to read my blog. I really appreciate my readers who inspire me every day. It means a lot.

Teri:)

 

 

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Why You Should Go To Pike Place Market and Lemon Blueberry Bread

Why You Should Go To Pike Place Market and Lemon Blueberry Bread

 

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Spent an entire Sunday morning at Pike Place Market in Seattle Washington a couple of weeks ago. It was my first time visiting this incredible food market. I was blown away with the intense heavy scent of flowers that welcome you into the building. The sunflowers and dahlia’s were mesmerizing in size and were everywhere I looked. They sold spectacular flower arrangements for only $10.00 in every color a girl could ask for.

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Besides walking past every kind of flower you could ever want, my husband and I tasted  Beecher’s handmade cheeseThe varieties of seasonal fruit were overwhelming finding juicy nectarines, plums, berries, sweet currants and cantaloupe just to name a few. We spotted boxes of colorful organic peppers and just around the corner and a collection of mushrooms some I’ve never heard of like maitake, eryngi, nutty shimegi, lobster, chanterell, and matsutaki  for the chefs delight. It was honestly a foodies paradise. I was in Heaven.

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I was excited to spot Gosanko Chocolates  and check out their special chocolate offerings. They had dark chocolate rocky road, clusters of sunflower seeds coated in chocolate, peanut raisin, almond, walnut, and cashew  clusters. I spied red velvet, sea salt caramel and PB and J  fudge, and blackberry, strawberry, mocha, Irish cream, loganberry, peanut butter, limoncello, kahlua,grand marnier, cherry, rum and classic truffles. I wanted one of each! And of course I’m partial to almond butter toffee coated with dark chocolate. Yum! If I could travel around the world and just visit chocolate shops, I would. Most of the time I try their hot chocolate since this is always a measure of a good quality chocolate.

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Next we came across local farm fresh Raw and Pure Honey and discovered wildflower and blackberry flavors. There were gorgeous really cool textiles like cotton scarves in bright primary colors and artists previewing their spectacular pieces.

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Too bad we were staying at a hotel because I wanted to buy and cook the huge assortment of fresh caught trout, salmon, red snapper, rockfish, and halibut just waiting to be fried or grilled to perfection. The dungeness crab and jumbo king crab legs were enormous and reasonably priced. Apparently the cherries in Washington are abundant and family owned since 1988 Chukar Cherries Co. provided delicious chocolatey samples if you could stand waiting in the long line.

There was plenty of hot food for those that wanted a nibble with displays of fried chicken, tempura shrimp, corn dogs, chicken tenders and French fries. And of course we came across the bakery selling savory cheddar cheese rolls, chocolate dipped cookies, German chocolate and cream cheese strawberry donuts, Swedish cookies which my Danish great grandmother Helga “Nana in the white hair” is what we called her, would have wanted, cinnamon crispies (which reminded me of a pastry I had in Truckee. Here’s a previous blog with a gingerbread recipe I’m fond of and made recently)  and peanut butter cream cheese cannoli’s. Yuck.

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My gingerbread cake! So delicious!

I loved the lavender products offered by https://www.allthingslavenderseattle.com/.  Baker’s dream of ingredients like these: lavender sugar, lavender and sweet orange infused honey, and tea’s for ice cream, scones and other sweet goodies.

I bet you didn’t know I’m a cheese fanatic either. My sister Julie introduced me to cheese spontaneously many years ago and I fell in love. Pike Place Market has a good deal of delicious gouda, asiago, fontina, pecorino romano, parmegiano, and lots of soft cheeses too like chevre, sheep milk feta, burrata, mozzarella, and brie. I’m planning on making a roasted cherry tomato with burrata tonight for my family. I first experienced this at a fancy restaurant in St Helena. It was simply decadent. 

Britts Pickles sold us a jar of their spicy pickles, but unfortunately for my son Curtis they were confiscated at the airport. I’ve seriously have barely scratched the surface of what Pike Place Market in Seattle has to offer. If you haven’t been, it’s a must. This vacation get away was one of my favorite vacations ever. Great food, a hippie vibe/nerdy kind of people, and super fun hikes are awaiting you.

Have you ever been? Share your Seattle experience with us. I would love to know your thoughts.

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And just in case you are inspired to bake, you can find a tasty blueberry lemon bread recipe below. It’s one of my favorite breads to make and share with your friends and family, especially if you have an excess of lemons.

 

Lemon Blueberry Bread

Preheat oven to 350 degrees.

Ingredients:

½ C Unsalted Butter room temp

1 C Granulated Sugar

2 Large Eggs beaten

2 lemons zested and juiced and set juice aside

 

1 ½ C All Purpose Flour or Cake flour for a finer crumb

1 t Baking Powder

½ t Maldon Salt

½ C Milk

1 1/2 C fresh Blueberries

½ C Powdered Sugar

 

Directions:

In a mixing bowl cream the room temperature butter and granulated sugar for @ 3 minutes on high. Add lemon zest and eggs and blend for 4 more minutes on med high.

 

Sift flour, baking powder and salt until combined.

 

Alternately, starting with dry flour mixture then milk , add to wet creamed mixture in small portions and mix on low until combined. Toss in blueberries coated in 1 T flour.

 

Line a 9X5in loaf pan with parchment paper, or coat with vegetable shortening. Pour batter into pan and bake uncovered for @ 55 minutes or until a toothpick comes out clean.

While loaf is baking, juice lemons and mix with powdered sugar. When loaf is taken out of oven, poke with a wooden skewer and pour sugared juice over loaf. Cool.

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Pumpkin Pie for Vegans, 28 years of Wedded Bliss, and a trip to Millennium

Pumpkin Pie for Vegans, 28 years of Wedded Bliss, and a trip to Millennium

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Okay. I know it isn’t Thanksgiving, but I grew a huge gorgeous pumpkin and a kabocha squash  in my vegetable garden and I need to make a dessert. And my husband and I celebrated 28 years of marriage last week! Whop! Whop! I’m really excited that I grew and harvested these. I mean, why is this pumpkin ripe already? I always thought they needed a few months to be sweet and ripe enough before we get to eat them, but I’ve never grown one before.

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Here it is hanging on a trellis in my front yard with my panty hose!

I’m sure I could make a pumpkin soup with a toasted pumpkin seed garnish on top a dollop of creme fraiche. Maybe I’ll make that too, but first let me get back to the PIE.

I asked my friend Cathy what her fav vegan recipe was and she shared this with me. She told me it is to die for and was happy to let me give it a try. The four of us met at Millennium  Restaurant a few weeks ago and I was blown away with their Vegan menu. We had already eaten dinner and just decided to take a drive over to this new place. I loved the bar and atmosphere and loved how things were presented. We opted to share the chocolate peanut pretzel torte. It was divine! The menu described it as having a peanut mousseline, a chocolate-caramel ganache, a chocolate peanut butter bark, salted caramel sauce, and served with a Brother Thelonious Ale Ice Cream (who ever that is…) Of course we had been drinking wine all night and normally I would have had a coffee with it to cut the sweetness. Thankfully, it wasn’t too sweet, just right and couldn’t believe it was a vegan recipe. Nothing bland or blah about it.

Millennium didn’t disappoint. I only wished we had started there in the first place. The food is special and the people are adorable too. Had to take a pic of this guy the pastry chef. Waaay too Berkeley if you ask me.

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Back to the pumpkin pie recipe. Well almost… My niece Keri who just recently graduated from USD and got a full time job (good for you Miss Keri) and is eating only Vegan recipes so she should appreciate it. Got to love her. She is one of a kind. Here we are picking her up from the airport a few weeks back. She’s sporting her new coral earrings and necklace we got her for graduation too.

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Here’s the pic of the gorgeous peanuty chocolaty caramely vegan dessert from Millennium. It reminds me of my elevated Rice Krispie Munchie Bar dessert that has peanut butter, milk chocolate, dark chocolate, Nutella and tons of butter. Def NOT vegan. I will have to share that recipe next!

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Here’s the pumpkin pie recipe as promised. I will also share more pics of it next time I make it.

Pumpkin filling

Ingredients:

3 C Cooked pumpkin or butternut squash

½ C Pure Maple Syrup or Agave Syrup

½ C Coconut Milk or use your favorite non dairy milk

4 tsp coconut oil (melted) or can use extra light olive oil

½ t Cinnamon

½ t Ground Ginger

1/4 t ground Cloves

¼ t ground Nutmeg or freshly grated

½ t Maldon Salt

2 T Arrowroot powder

1 t Agar powder

1 t good quality Vanilla

 

 

Pecan Topping

Ingredients:

2 C Chopped Pecans or Almonds

½ C Light Brown Sugar

1 T Cornstarch or Unbleached Flour

⅛ C Honey

1/2 t Maldon salt

Directions for Making the Topping:

Chop pecans/almonds coarsely. Put into a bowl and toss w brown sugar, cornstarch/flour, honey and salt. Set aside.

 

Pie Crust 

Ingredients:

  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons of sugar
  • 1/2 cup coconut oil, cool enough to be solid
  • 6-8 tablespoons of ice water

Directions: In a food processor add flour, salt and sugar. Cover and pulse once or twice. Add coconut oil in spoonfuls on top the flour, cover and pulse 7 or 8 times until well combined. Take cold water and pour into opening of processor while pulsing until moist.

Turn onto parchment paper or Saran Wrap, make a disc shape cover, and put in fridge to rest for at least 20 min.

After 20 min roll out pastry dough onto floured counter into a round shape a little bigger than your pie dish. Place crust into a deep dish pie dish (or whatever you have) and crimp edges with your thumb and pointer finger in a decorative manner.

Place crust into fridge while making filling.

Directions for Pumpkin Filling:

Cut Pumpkin in half and remove seeds. Cut pumpkin in large pieces and place on large baking sheet covered w foil flesh side down for 1 hour until knife inserted easily and pumpkin is cooked. Cool. Remove skin and puree cooled pumpkin in a food processor until smooth. Use left over for pumpkin soup or pumpkin bread. Previous blog recipe here Pumpkin bread 

Measure out 3 Cups and place in processor. Add maple syrup, coconut milk, coconut oil, , spices, salt, arrowroot powder and agar powder. Puree until smooth.

Preheat oven to 350 degrees. Remove crust from fridge and pour pumpkin filling into pie shell. Bake for 45 to 50 min. Remove pie from oven and top with pecan/almond mixture. Bake uncovered another 15-20 min until pecan/almond topping is browned and crumbly. Cool for at least a couple of hours before slicing. 

Serve with vegan ice cream or non dairy whipped cream. My husband was a happy camper eating this delicious pie on our anniversary.

Altered from recipe Cathy gave me. She found it here  recipe 

As always please leave a comment or two and don’t be shy about sharing my blog.

Enjoy!  

Teri:)

 

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