A friend of the family popped into my head recently. I met her in my pre-vegan days at the Epcot International Food and Wine Festival. She was conducting culinary demonstrations. The dishes she created were amazing, yet simple utilizing fresh ingredients and some that I had not heard of or known. I decided that I wanted to have one of her dishes. I remember the flavors, I just did not remember the recipe. I decided to create my own version from my palate’s memory. This amazing chef who captured my thoughts – Sally James!
I have this jar of almond butter that I really didn’t like the flavor, so I wanted to try to incorporate it into the recipe somehow. So I added it to the crust. I do not consider myself a baker at all. yet I thought Why not?
Once I filled them and capped them off, I took a deep breath and put them in the oven quietly crossing my fingers in hopes that they come out okay. Let’s just say, there is not a pie to be found. I will make these again.
- 1 1/4 cup all-purpose flour
- 1/2 cup almond butter
- 1/2 cup non-dairy milk
- 1 14 ounce package extra firm water packed tofu
- 1/2 cup onion, chopped
- 1/4 cup celery, chopped
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon rosemary
- 1 1/2 teaspoon paprika
- 1 teaspoon porcini mushroom powder
- 1 teaspoon tamari
- 1 tablespoon ketchup plus addition to serve with pies
- 1/2 cup vegetable broth or water
- 1 8 ounce bag of frozen green peas
- Preheat oven to 375.
- Place flour, almond butter, and non-dairy milk into bowl and mix until a ball forms.
- Dough will be sticky at first yet once it sits, it will be smooth and easy to handle.
- Sprinkle a little flour on the counter.
- Place dough on the flour.
- Make sure both sides gets a little flour to make it easier to roll out the dough.
- Roll out dough to a 1/8" thick.
- Use a small bowl or a cup or a glass to measure what you need to make the pies in a muffin tin.
- Make sure there enough for lids on the pie.
- Open tofu package.
- Crumble tofu in a skillet (I love using a cast iron skillet).
- Add flavor seasonings (the vegetables) and dry spices.
- Cook for 20 minutes on med heat.
- Add tamari, ketchup, and vegetable broth.
- Cook until liquid is nearly gone.
- Remove from heat.
- Divide the cooled filling between 12 pie crust in the muffin tin.
- Place crust tops on and seal by pinching the bottom and top crust together.
- Bake at 375 for 30 minutes.
- Steam green peas for 5 minutes.
- Place in bow.
- Mash peas.
- Start with pea mash.
- Place a pie on top.
- Top with ketchup.