Oatmeal Raisin Choclate Chip Cookie Pie

1 pie shell, homemade or storebought (graham cracker works well)
2 flax eggs
1/2 cup flour
3/4 cup brown sugar - packed
1/4 cup white sugar
1/2 cup earth balance - softened
1 tsp vanilla
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg or allspice
1 cup quick cooking oats
1/4 - 1/2 cup raisins
3/4 cup chocolate chips
1/4 chopped pecans or walnuts (optional)

Preheat oven to 325.

Mix everything together in one big bowl and pour it into the pie crust. For a 8" crust bake for about an hour and 10 minutes. For a 9" crust it might not take quite as long. Either way, when the top looks cooked and when a knife inserted halfway between the crust and the center of the pie comes out clean, it's done! Serve warm from the oven or reheat slices in the microwave.. it's delicious served a'la mode with some vanilla soy cream!

Choconut Pie

crust:
about 16 oreos (store brand, name brand, newman o's, doesnt matter)

chocolate layer:
1 pkg firm silken tofu
1/4 c turbinado sugar (white sugar would work as well)
1/2 c chocolate chips

peanut butter layer:
1 pkg silken tofu
1/4 c powdered sugar
3/4 c p-nut butter

chocolate p-nut topping:
1/2 c chocolate chips
1/2 c unsalted p-nuts

caramel topping:
1/8 c turbinado sugar (white sugar will work as well)
1/4 c water


Crush the oreos finely and push into crust form at bottom of pan and up about an inch of the pie pan.

Chocolate layer: blend tofu and sugar. Double boil the chocolate chips until melted. Add the chocolate chips to the tofu mix and blend. Pour this mix on top of the oreos and place in the freezer for at least 30 minutes.

Peanut butter layer: blend tofu, powdered sugar and peanut butter. Pour this mix on top of the chocolate layer. Put in freezer for at least 30 minutes.

Chocolate peanut topping: prepare a piece of parchment paper over something flat, small and freezable. Put peanuts on top of parchment paper. Double boil chocolate chips until melted. Pour chocolate over peanuts, cover the peanuts in chocolate and flatten out as thinly as possible. Put in the freezer for at least 15 minutes. After the chocolate topping and the peanut butter layer are solid, break apart the chocolate topping into small pieces (you wont be able to easily cut through these, so make sure they're small enough to cut around them when slicing the pie) and place on top of peanut butter layer. Leave the pie out while you make the...

Caramel layer: Toast the sugar in a small pan on medium high while boiling the water. When the water is boiling, pour the water over the sugar and heat until it bubbles and thickens. When its at your desired thickness, drizzle the caramel over the entire pie. Place pie in freezer until its time to eat!

Michigan Madness Cobbler

This is an everything but the kitchen sink kind of pie/cobbler as I used random things that I had around the kitchen— it turned out extremely yummy and easy and can’t imagine anyone not liking it, unless you hate pie in general, and if that’s the case why the heck would you be looking at pie recipes?

Crust

I adopted the Almond Oat crust from the Extra Veganza book

Ingredients:
2 cups almonds, finely ground
1 cup oats, finely ground
1/8 tsp sea salt
2 tbsp maple syrup
4 tbsp olive oil
3 tbsp sugar
2 tbsp soy milk

Mix almonds, oats and salt in a large bowl. Make a well in the center of the ingredients. In the well, put the syrup and oil, combining these two ingredients together first. Slowly incorporate the dry ingredients into the wet until all are thoroughly mixed together. Add in sugar, mix. Add in soy milk, mix. Add more if needed to get a moist consistency. Press into oiled pie pan.

1 Quart Michigan strawberries (fresh or frozen) hulled
1 pint Michigan cherries (sweet or tart, fresh or frozen) pitted
½ jar American Spoon Michigan sweet cherries “perfect fruit” (it’s like a baking sauce with whole fruit—it’s beyond awesome—but if you can’t find it you can use a similar canned or jarred cherry pie filling—but you don’t need a lot—maybe only 8 oz.)
¼ cup sugar

Combine everything and pour into crust

Cobbler Topping
½ cup raw quick oats
½ cup whole wheat flour
¼ cup sugar
¼ to ½ cup earth balance (I really wasn’t paying attention while I was measuring…)

Combine everything together to get a crumble mixture. Pour on to fruit filling.

Bake the whole thing for 30 minutes at 325 F then broil for 2 to 3 minutes to brown cobbler.
You can definitely dig into this right away—just don’t burn your tongue *ouch*

Tipsy Blueberry Cheesecake

Ingredients:
1cup Sugar
2cups Blueberry Wine with Brandy
1pint fresh Blueberries
8oz Cream Cheese
1/2cup Sugar
1tsp Vanilla
1tsp Lemon Juice
Graham Cracker Pie Crust

Directions:
In a medium pot over medium high heat stir together the 1c sugar and wine. Once the sugar granules are dissolved add in the blueberries and simmer until reduced by 3/4ths. This can take up to 90 minutes.
Beat together the cream cheese, 1/2c sugar, vanilla and lemon until creamy and smooth.
Gently fold the blueberry reduction.
Spoon into crust.
Bake at 325 for 20 minutes.

Chocolate Butterscotch Cream Pie w/ Hazelnut Macadamia Crust

Butterscotch layer:

2 Cups raw cashews
1 Cup buttershots/butterscotch schnapps (can use 1 Cup water w/ 2 tsp butterscotch extract)
1 TBSP maple syrup
1 tsp vanilla extract


Place cashews and buttershots in a bowl and let soak for at least 4 hours, preferrably overnight. Drain completely, reserving the liquid. Place cashews in the blender and blend until smooth. Add buttershots, maple syrup and vanilla and blend until smooth. Place in fridge and let chill until ready to use.


For the crust:

3/4 Cup raw hazelnuts
3/4 Cup raw macadamias
3/4 Cup sweet rice flour
1 TBSP Kahlua (or soymilk)
3 TBSP shortening
1 TBSP maple syrup
pinch of salt
Preheat oven to 350
Place hazelnuts and macadamias in food processor or blender and grind into a fine powder. Empty into a bowl and add kahlua, shortening, maple syrup and salt. Incorporate well. Dough should form a ball when pressed together. Press into a greased pie plate evenly and bake for 15-17 minutes.

Chocolate layer:

12 oz. Firm silken tofu (such as mori-nu)
1 Cup chocolate chips
1 Cup soymilk
3/4 Cup sugar
3 TBSP arrowroot
1 T godiva liquer (or 1 tsp chocolate extract)
1 tsp vanilla extract

Place tofu in blender and blend until completely smooth.
Place 1/2 cup soymilk in a container and whisk in the arrowroot until completely dissolved. Set aside. Put the other 1/2 cup of soymilk and all of the chocolate chips in a small saucepan and turn heat on to medium. Cook until chocolate melts completely. Once melted, whisk in the arrowroot mixture and sugar, stirring constantly until thickened, about 4-6 minutes. Remove from heat and whisk in godiva liquer and vanilla extract. Add to the tofu and blend until smooth. Pour into cooked pie crust and place in fridge to cool.

Once the chocolate layer is set, pour butterscotch layer over and let it chill for another 30 minutes, or until firm. Top with soy whipped cream and chocolate syrup (melt some chocolate chips in a double boiler and whisk in some soymilk or godiva liquer) drizzled over the top.

Shroom Mush

Ingredients:
1/3 cup almonds (whole or slivered)
2 cloves of garlic
1 tsp. cumin
1 tsp. coriander
2 large portabello mushrooms (or 2-3 cups of white mushrooms)
1 small zucchini
olive oil, for frying
salt, to taste
chili powder, to taste
juice of 1/4 of a lime

Directions:
If using whole almonds, roughly chop them. Toast the almonds in a dry frying pan until fragrant and golden (careful not to burn them). Remove them from the pan and set aside.
Roughly chop the mushrooms (about 3/4" cubes). Thinly slice the zucchini. Heat some oil in the frying pan and fry the mushrooms and zucchini with the garlic until the zucchini is transluscent and the mushrooms have released their juice (5-10 minutes).
Put the mushroom/zucchini mixture in a blender, along with the rest of the ingredients except almonds. Blend until smooth. Add water to get the desired consistency.
Stir in the almonds. Serve room temperature or chilled with veggies, crackers, or flatbread.
Makes about 2 cups of dip.

Notes: If you want a smooth dip you can blend the almonds with the rest of it. Personally, I like it a bit chunky. I also recommend using whole cumin and coriander seeds and toasting them (in a dry pan, after removing the almonds) and grinding them yourself. But pre-ground is fine

Sent in by Amy

“Cream” of Mushroom Soup

Creamy soup without the added fat of cream.

1 large onion, diced (about 1 cup)
2 tablespoons non-hydrogenated margarine
6 cups chopped mixed mushrooms*
2 or more cloves garlic, chopped fine
1 teaspoon salt
4 cups water
1 cup plain soy milk
2 vegan "beef" style bouillon cubes
½ cup instant mashed potato flakes
Pepper to taste

In a large saucepan saute onion and garlic in margarine until onion starts to caramelize. Add the chopped mushrooms, 1 cup of water, and salt. Cook until wilted and reduced. Remove 1 cup of drained mushroom mixture and set aside. To the mushroom mixture left in the pot add the remaining 3 cups water, soy milk and bouillon cubes. Bring to a simmer to dissolve the bouillon cubes and then remove from heat. Add the potato flakes and using an immersion blender, puree until very smooth. (If an immersion blender is not available use a regular blender.) Return pureed mixture to burner and add the reserved mushrooms and onions. Heat thoroughly. Makes 6-8 servings.

*I used white button, shiitake, and Portobelo.

Submitted by Isabella

Mushroom Pinwheel Hors d'oeuvres

Serve these little mouthfuls hot or cold.

Filling_:
3 cups chopped mushrooms
1/2 cup chopped onions
1 tablespoon non-hydrogenated margarine
1/2 teaspoon steak spice
Pinch of cayenne pepper, or to taste
Pinch of garlic powder, or to taste
1 teaspoon white flour
3 tablespoons water
1 teaspoon lemon juice
2 or 3 tablespoons finely chopped red pepper
Salt and pepper to taste

In small saucepan saute mushrooms and onions in margarine until onions start to caramelize. Add spice, cayenne pepper and garlic powder. Stir in the flour and mix well. Add the water and cook until thickened. Remove from heat and add the lemon juice and red pepper. Taste and adjust for salt and pepper. Set aside to cool while making the pastry.

_Pastry_:
1 cup unbleached white flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 teaspoon baking powder
1/4 cup very cold non-hydrogenated margarine
1/4 cup cold water
2 tablespoons very cold non-hydrogenated margarine

In medium sized bowl mix flour with salt, garlic powder, baking powder. Rub in margarine until the mixture is crumbly. Mix in water and make a soft dough. Do not over mix. Gather dough in a ball and wrap in plastic and chill in refrigerator at least one hour. Remove dough from refrigerator and roll on floured surface into about a 9 x13-inch rectangle. Spread the dough with the 2 tablespoons margarine. Starting at short end fold one third of the dough towards the middle and then fold the other side of dough over that. You should now have a small rectangle of dough. Re-roll into the original 9x13-inch size. Spread cooled filling over the surface of the pastry and starting at long side roll up in a jelly roll fashion. Cut into slices and place on greased or parchment lined baking sheet. Bake in 375 F. degree oven for 12-15 minutes or until golden. Server hot or cold. Makes 12-15 pinwheels.

Submitted by Isabella

Mushroom Pizza Crazies w/ Pumpkin Sauce!

Dough:
2 ¼ cup Flour
¾ teaspoon Salt
1 tablespoon Sugar
2 tablespoon Olive Oil
1 teaspoon Yeast
¾ cup warm Water
1 clove Garlic - minced
Cornmeal

Sauce:
10 Dried Shitake Mushrooms – rehydrated and minced
1 tablespoon Italian Seasoning
3 tablespoon Nutritional Yeast
¾ cup Mashed Pumpkin
½ cup Veggie Stock
1 tablespoon Sugar
2 teaspoon Vinegar
2 cloves Garlic - minced

Toppings:
10 Oyster Mushrooms - sliced
20 Button Mushrooms - halved
1 can Straw Mushrooms - halved
1 large Onion - sliced
1 cup Pineapple - diced
3 cloves Garlic - minced
10 leaves Basil - julienned
1 ½ tablespoon Hot Pepper Flakes or 1 Habanero Pepper - minced

Dough:

Combine dry ingredients (except corn meal). In a separate bowl combine yeast and water and mix until dissolved. Let the yeast get frothy, about 10 mins. Add the oil and garlic to yeast mixture, then add the wet to the dry. Knead for a few mins then roll out into a pizza shape. Grease a pan and dust with cornmeal. Bake on 450F for 5-10 mins or until firm to the touch.

Sauce:

Combine all ingredients for sauce. Heat to boil then lower to a simmer and cook while you prepare toppings. If its too thick add a little more stock.

Pizza:

Take dough out of the oven and cover with the sauce. Layer all of the toppings in order listed. Cook for 20 mins at 450F. Slice and enjoy! :)

Submitted by Tiffichan

Mushroom Carbonara

2T Olive Oil
1 Large Onion, Minced
4 Cloves Garlic, Minced finely
2 Large Portabello Caps, sliced thinly and diced
8 oz White Button Mushrooms, diced
8 oz Shitake Mushrooms, diced
10 oz Baby Bella Mushrooms, diced
2 t Thyme, dried
1/2 t Liquid Smoke
1 t Basil, dried
1/2 t Parsley, dried
1/2 t Smoked Paprika
1 lb Thin Spaghetti Noodles
1/4 c Earth Balance Margarine
1/4 c Flour
2 c Unsweetened Soy Milk
1 c Nutritional Yeast
1/2 t Mustard, dried
1/2 t Lemon Juice

Directions:
Saute the onion in oil for 5 minutes, or until softened, on medium heat.
Add garlic and saute 2 more minutes.
Add mushrooms and lower heat to medium low and saute for 5 minutes.
Add Thyme, Liquid Smoke, Basil, Parsley and Paprika to the mushroom mixture and saute 10 more minutes.
Boil noodles to preferred doneness and drain in a collander, set aside.
In the large pasta pot add the Earth Balance and melt on medium high heat.
Once the margarine is melted add the flour and stir together.
Cook the roux for 2 minutes or until it darkens just a bit.
Gradually add the soy milk a little at a time, stirring well between each addition and returning to a low boil so as to not break the roux.
Once all the soy milk is added add the Nutritional Yeast and whisk together for a few minutes before adding the mustard and lemon juice.
When the sauce is thick enough for your tastes, gently fold in the mushroom mixture and then the noodles.
Serve with garlic toasted Focaccia bread.

Submitted by KL

Tifichan's Tom (Yummy) Yum Soup

1 15 oz. can broken straw mushrooms
8 oz. fresh mushrooms, sliced or cubed
1 15 oz. can baby corn
8 oz. tofu, sliced or cubed, browned in oil
1 ½ t dried wakame
2" piece of konbu
½ a bag dried lemongrass or 2 fresh stalks bruised and cut into 1" pieces
6 c vegi-chicken stock
10 dried red chilis, halved lengthwise
6 T lime juice
2 kaffir lime leaves or zest from 1 lime
3 T sriracha
2 T soy sauce or miso dissolved in water
1 small can bamboo shoots, sliced into matchsticks
1-2" knob ginger or galangal, minced
3-4 cloves of garlic, minced
2 green onions, sliced
½ a bunch cilantro, chopped, stems and leaves separated

bring the first 15 ingredients + cilantro stems to boil, simmer for 10-20 mins. garnish w/ cilantro leaves and green onions after finished cooking. if using miso, add it after cooking so you don’t kill the good bacterias in it. the lemongrass, dried chilis, lime leaves and konbu aren’t very fun to chew, so remove them before serving. this is SUPER spicy, so beware :) the seaweeds add a fishy/ocean-y taste to replace the fish sauce in a traditional recipe.

to make tom yum into tom kha, replace 2 cups of stock w/ 1 can of coconut milk. some other alterations you can do are replace the bamboo shoots w/ water chestnuts (also sliced into matchsticks), use 5 fresh small scotch bonnet or habanero peppers, sliced into matchsticks, instead of the dried chilis, and/or add a clove of minced garlic. this recipe is really fun to just mix and match to your preference :)