A perfect vegan peanut butter pie with a shortbread crust that crosses between salty and sweet! Add this to your pie rotation for Thanksgiving or Christmas.
Friends, the time is almost here. The big meal, where I can eat 3-4 servings of mashed potatoes, followed by more vegan peanut butter pie than I care to admit, is almost here!
I have to admit, much like the rolls I posted earlier in the week, this vegan peanut butter pie recipe was born out of not finding something that could quite fit my needs. I know there are about 3454 variations of chocolate peanut butter pie out there, (more…)
Vegan Summer Squash Tart with Basil ‘Ricotta’- a savory vegan summer squash tart with homemade cashew based vegan ricotta!
This post is sponsored by For the Chef. Thank you for supporting the brands that make this space possible!
I have to confess, nowadays I don’t do nearly as much clothes shopping as I used to (hello, I love you capsule wardrobe!), but kitchen tool shopping? That’s probably never going to be off the table for me. I will almost always get lost and spend way too much time wandering through the aisles of spatulas, cookie cutters and all the other things I probably don’t need to add to my kitchen but kinda/always/really want to. So, when For the Chef reached out to me and wanted to partner together on a post, all I could respond with was a resounding ‘heck yes!’. (more…)
A vegan blueberry crisp bar that is easy, quick and so good with the season’s best blueberries!
Making these vegan blueberry crisp bars have been quite the journey in themselves, so I’m happy to finally have the recipe and be sharing them with you! It all started when I bought a huge container of blueberries at Trader Joe’s (my happy place) last week. I was downing them and putting them into overnight oats like nobody’s business, but knew that a.) I couldn’t keep eating this many blueberries straight up and (more…)
I have been ALL about those strawberries for the last few weeks. From putting them in cocktails to just eating them straight up until I can’t take it anymore, I would say I’ve taken full advantage of strawberry season this year. The only thing left (more…)
If I were a good food blogger who was on top of what month it is (sometimes I for some reason think it’s May? Although there’s snow outside so, go figure), I would be ALL over telling you what heart shaped/chocolate/red colored sweets you should make for your honey this weekend. But, since I didn’t even remember that Valentine’s Day was quickly approaching, let’s pretend I had this post all planned out so you could bake this for your romantic night in at home and call it a day, shall we? I know this grapefruit tart isn’t red hued and isn’t chocolate, but if I were wanting someone to woo me with the best produce right now (HELLO gorgeous citrus), this would be it. My hubby prefers chocolate, but I’ll take a tart dessert any day (I mean, I’ll take chocolate too).
Growing up, I only ever ate grapefruit one way, straight up, with lots of sugar on top and with my dad diligently cutting around the edges for me to make eating it easier. I remember drinking the juice out of the half of the fruit after all of the flesh was gone, savoring those last few sips of sugar/tart juice before deeming it all done. Now I know that grapefruit is not only pretty awesome by itself, but even better when baked into a tart and nestled into an easy shortbread crust. With age comes wisdom, right? Since the shortbread crust has only a few ingredients, use the best quality flour you can! Bob’s Red Mill Unbleached White All Purpose Organic Flour has been my go-to for the last month or so for just about all of my baked goods, lending the same give that all purpose flour needs, without the bleach.
The crust of this grapefruit tart is sweetened with powdered sugar, but the filling gets it’s sweetness from my new favorite baking ingredient, cane sugar. I’ve heard and read about the wonders of cane sugar, but only recently tried it out, swapping it for granulated sugar in a few of my past recipes and loving the results. If you don’t want to use grapefruit in the tart filling, feel free to swap it out for any of your favorite citruses, I think a lime version would be perfect for the summer!
This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep this space going!
Tart grapefruit and a buttery vegan shortbread crust are the perfect combination for an easy winter dessert! (Vegan)
- For the crust:
- 1 cup Bob’s Red Mill All Purpose Flour
- ⅓ cup coconut oil (melted)
- ½ cup powdered sugar
- For the grapefruit filling:
- 1 ripe banana
- Zest and juice of1/2 large grapefruit
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 2 tablespoons all-purpose flour
- Powdered sugar (for dusting)
- Preheat oven to 350 degrees F. Grease an 8×8 pan and set aside.
- In a small bowl, stir together the flour, coconut oil, and powdered sugar until the dough comes together. Press into the bottom of the greased pan and bake for 7-9 minutes, until the edges are golden brown. You don’t want to over bake the crust, or it will become too hard after you add the filling. Set aside.
- In a medium bowl with a handheld mixer, beat together the banana, grapefruit juice and zest, sugar, vanilla extract, cornstarch and flour until fairly smooth and combined.
- Bake for 30 minutes, until filling it set. Allow to cool and refrigerate for at least 1 hour, until cool.
- Dust with powdered sugar before serving.
When I first set out to make this pie, I was sure I didn’t want it to have a traditional knead and chill crust, one that took time and a little too much effort for this particular week for me. Not wanting to forgo the crust completely, my mind turned to a crumbly, streusel topping that had rolled oats, brown sugar and lots of crunchy bits, which are always necessary. But that was for the top, right? (more…)