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Vegan Peach Pie with Spelt Rye Crust

Vegan Peach Pie with Spelt Rye Crust

Summer becomes real when you have a slice of peach pie on your plate from fresh fruit just picked from the nearby orchard.

This, my friends, is true summer beauty.

Vegan Peach Pie with Spelt Rye Crust

I may have to declare this as one of the best pies I’ve ever made. And it’s the peaches that went inside that must be bestowed with a large portion of the credit.

Peach season here in Pennsylvania has reached its prime, and the fruit on the trees this year is thriving.

Vegan Peach Pie with Spelt Rye Crust

Juicy and sweet, peaches are certainly undergoing a stellar year.

And as a result, the pies that are produced from those peaches are reaping all of the benefits.

After all, a pie is only as good as the fresh fruit that’s going inside of it. Which is why the filling needn’t be anything too fancy or complicated.

Vegan Peach Pie with Spelt Rye Crust

The project in undertaking the creation of this pie isn’t the filling, but the crust, which you’ll find true of most pie recipes. After some slicing and dicing, the filling takes minutes to make.

Meanwhile, the crust takes a little finesse. But nothing unmanageable, even for the novice baker.

I like to consider pie-making as the perfect put-on-a-few-records and chill-in-the-kitchen-all-Sunday-afternoon activity. Nothing wrong with that, right?

Vegan Peach Pie with Spelt Rye Crust

If you’ve never done a lattice before, basically you’re just attempting to weave the top strips of crust over and under each other. You may wish to refer to a simple tutorial when you get to that step, as I admit, my instructions may not be the most extensively written-out.

The warm slice of pie that comes out of the oven, (one you’ll top with cold ice cream…perhaps vanilla coconut!) is certainly worthy of every last second of effort that goes into creating this. As I said earlier, this is true summer beauty on a plate and certainly summer baking at its finest.

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Roasted Asparagus Avocado Tartine

My friend sent me over a recipe that combined asparagus and avocado on bread, and I knew right away that was a combination I was going to use for the camp-out I was hosting this past Memorial Day weekend. I hadn’t ever thought of putting those two tasty green ingredients together, but the minute the marriage graced my ears, I was sold. I can really be sold on anything with avocado, and I figured my family and friends would agree.

The best part about summer is being able to wake up in the morning, walk out to the garden, and pick the food that’s going to end up in my stomach that very same day. Fortunately, the camp-out was held at what my friend’s call my mom’s “country castle”. Along with this bucolic kingdom comes a garden full of asparagus. I dream of the day I have an asparagus forest of my own and will be joining a community garden the minute my feet are permanently rooted in one city. But for now, luckily I have my mom’s garden to visit, which helps me yield incredibly fresh recipes like this.

If you’re attending a picnic/potluck anytime soon, this is a great way to utilize asparagus and one that will probably pleasantly surprise your friends. I’ve found that avocado and asparagus is a combination that works. I added Parmesan to give this recipe an extra kick of decadence and placed it on rye bread. If you won’t be eating these immediately after preparing, you may want to consider toasting the bread first.

Click here for recipe…