South Oakland Kitchen

mostly vegan, always delcious

Posts tagged rhubarb

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Homemade seitan hot dog and a huge romaine salad with red onions, grape tomatoes, cucumber, homemade garlic croutons, and a homemade strawberry-rhubarb vinaigrette. To make the dressing I combined strawberry rhubarb jam with garlic, balsamic vinegar, olive oil, salt, an pepper and processed the mixture until smooth. It’s so delicious I could eat it with a spoon!

Homemade seitan hot dog and a huge romaine salad with red onions, grape tomatoes, cucumber, homemade garlic croutons, and a homemade strawberry-rhubarb vinaigrette.

To make the dressing I combined strawberry rhubarb jam with garlic, balsamic vinegar, olive oil, salt, an pepper and processed the mixture until smooth. It’s so delicious I could eat it with a spoon!

Filed under vegan vegetarian seitan hot dog salad dressing food cooking healthy strawberry rhubarb

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Last weekend I made two strawberry rhubarb pies! On top is the Peach-Strawberry-Rhubarb Crumble Pie with a homemade vegan crust (click for recipe, it worked perfectly!).  I chopped all of my strawberry and rhubarb from the CSA, and added skinned, chopped peaches to bulk it up a bit. The flavors worked wonderfully together!  To make the filling I mixed the chopped fruits with 1/2 c of brown sugar, 1/2 cup sugar, 1/4 c of cornstarch, 1 heaping Tablespoon of chia seeds, 1 teaspoon of ginger, 1 teaspoon of ginger, 1 teaspoon of vanilla, and 1/4 teaspoon of salt.  I then let the mixture sit in the fridge for 6 hours.  I really think that the chia seeds helped the filling gel together.   When I poured the filling into the pie, I realized that I definitely didn’t have enough of it to fill the pie, so I quickly whipped up a crumble topping by mixing some plain Special K cereal and old fashioned oats with brown sugar.  Sprinkle on top of the filling and put some pats of Earth Balance Spread on top.  I still topped the pie with a lattice crust because, well, why not have a pie and a crumble at the same time!  It was delicious. The second pie I made is pictured below.  At my parent’s house, my mom was going to make a strawberry rhubarb pie (like mother like daughter) and I offered to do it for her since I had already made one the day before.  She had a Pillsbury frozen crust that I used, and I omitted the peaches, chia seeds, ginger, and crumble topping.  The filling never quite came together, and the crust was definitely not as thick, flaky, or buttery. It was fun to be able to compare a completely organic, from scratch pie with a still homemade but mainly grocery-store bought pie.  The first one I made was lightyears better, and I’ll never buy a frozen pie crust again!

Last weekend I made two strawberry rhubarb pies!

On top is the Peach-Strawberry-Rhubarb Crumble Pie with a homemade vegan crust (click for recipe, it worked perfectly!).  I chopped all of my strawberry and rhubarb from the CSA, and added skinned, chopped peaches to bulk it up a bit. The flavors worked wonderfully together!  To make the filling I mixed the chopped fruits with 1/2 c of brown sugar, 1/2 cup sugar, 1/4 c of cornstarch, 1 heaping Tablespoon of chia seeds, 1 teaspoon of ginger, 1 teaspoon of ginger, 1 teaspoon of vanilla, and 1/4 teaspoon of salt.  I then let the mixture sit in the fridge for 6 hours.  I really think that the chia seeds helped the filling gel together.  

When I poured the filling into the pie, I realized that I definitely didn’t have enough of it to fill the pie, so I quickly whipped up a crumble topping by mixing some plain Special K cereal and old fashioned oats with brown sugar.  Sprinkle on top of the filling and put some pats of Earth Balance Spread on top.  I still topped the pie with a lattice crust because, well, why not have a pie and a crumble at the same time!  It was delicious.

The second pie I made is pictured below.  At my parent’s house, my mom was going to make a strawberry rhubarb pie (like mother like daughter) and I offered to do it for her since I had already made one the day before.  She had a Pillsbury frozen crust that I used, and I omitted the peaches, chia seeds, ginger, and crumble topping.  The filling never quite came together, and the crust was definitely not as thick, flaky, or buttery.

It was fun to be able to compare a completely organic, from scratch pie with a still homemade but mainly grocery-store bought pie.  The first one I made was lightyears better, and I’ll never buy a frozen pie crust again!

Filed under vegan vegetarian organic pie strawberry rhubarb recipe cooking food dessert comparison