Candied Ginger Pumpkin Pie

From Vegetarian Times Nov/Dec 2007 issue, found the recipe online here.
We are going to a friends house to exchange Yule presents, celebrate and eat yummy desserts. I am bringing this and the Orchard Crisp.
I will update with reviews and what changes may be a good idea for these recipes.
I need to go wrap presents. What, me procrastinate? No...never! :p

Edited to Add: Everyone liked both, but liked the candied ginger pumpkin pie better than the crisp. I would add some pumpkin pie spice to it next time..the filling was too bland. I think the crisp needed just a touch more sweetener to combat the tang of the cranberries...maybe some apple juice concentrate?

Vegan Orchard Crisp

This is a recipe I got online, I cannot find it now :(. I thought it was on the postpunkkitchen forum, but have not found it again...If you email me I will get rid of the recipe and just post the link :) I actually only made 2/3 of the original recipe (so this is smaller than original), but it filled a deep dish pie pan abundantly. Sorry for the crappy pics. Using my cellphone cam, because my mom borrowed my digicam.















Vegan Orchard Crisp

filling-

2 pears, cored/peeled/sliced thin
1 1/2 apples, cored/peeled/sliced thin
1 cup fresh cranberries
1/3 tsp cinnamon
1/3 cup sugar **see note
1 1/2 Tbsp cornstarch

topping-

2/3 cup flour
1/3 cup rolled oats
2/3 cup brown sugar
1/3 tsp cinnamon
1/3 cup vegan margarine, cut into small pieces

Preheat oven to 375F
Mix together filling ingredients, tossing to coat the fruits. Spread in deep dish pie pan.
Mix dry topping ingredients and cut in the margarine. Mix with hands until at a "pea crumb" consistency. Spread evenly over fruit. Bake for 30-40 minutes.

A Note about sugar for non-veg*ans: Some sugars are filtered through charred animal bone before they go in the bag, making them non-vegetarian and non-vegan. Look for the phrase "evaporated cane juice" for a sugar that has not been through this process, aditionally, below is a list of safe sugars from Vegan Products & Standards.

A List of safe brands- (from here)
Crystal Sugar
Florida Crystals
Spreckles
Holly Sugar
Pioneer Sugar
Siucra
Big Chief
Jack Frost
Country Cane
4# Flow-Sweet
Supreme
Southern Bell
Rouse's Market
Sugar in the Raw

Veg*an Olive Curry Wedges

OK, this is my party standard. The recipe was given to me by a friend a billion years ago. Everyone goes ga-ga about them, I have made them regular and vegan, depending on who will be at the party :) Preheat the oven to 375F

***Vegetarian Version***
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1 c. black olives, chopped
1/3 c. onions, chopped
1 1/2 c shredded cheddar ** see note
1/2 tsp curry powder
1/2 c. mayonnaise
1/2 tsp salt
8 English muffins, split in 1/2

***Vegan Version***

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1 c. black olives, chopped
1/3 c. onions, chopped
1 1/2 c. shredded vegan "cheddar" ** see note
1/2 tsp curry powder
1/2 c. Nayonnaise
1/2 tsp salt
8 Plain Square Bagels, split in half
-or- one pkg phyllo dough shells

Mix together all of the ingredients (except the bread of choice) in a medium bowl, totally combining them. Spread the mix on the bread of choice. Bake for 10-15 min. (We like them a
little browned on top) Cut into 4 or 6 wedges and serve.

A Note about cheeses for non-veg*ans: Many cheeses contain an enzyme from calves stomachs, making them not vegetarian. Luckily, some brands are available just about everywhere that use vegetarian safe plant based enzymes. Here is a list of safe cheeses for vegetarians. Also, if you are entertaining for a vegan guest, do not assume that soy cheese is safe. Many of the soy cheeses contain casein, which is the main protein found in cow's milk. Make sure the package says that it is specifically vegan :)

Vegan Mock Duck Fry Up

Days and dishes like these make me wonder why omnivores think we are missing so much? This was a satisfying, in a comfort-food way, and cruelty-free lunch :) The picture really doesn't do it justice. Trust me, try it.

Ingredients
1 10 oz. can of mock duck (vegan, from an Asian market, the one I used was WuChung) with a bit of the can 'juices'
1 potato, halved and thinly sliced
1 small onion, halved and thinly sliced
2 cloves of garlic, thinly sliced
Large pat vegan margarine
1 tsp flour
2 Tbsp red cooking wine
Salt and Pepper, to taste
1 tsp dried basil
1 Tbsp dried oregano

Heat large skillet to med-hi. Add pat of margarine. Throw in the potatoes, onion, and garlic. Season with salt and pepper. Cook until softened. Add mock duck and a splash of the can 'juice', scrape up any bits from the veggies. Add spices. Once heated through, push 'duck' and veggies to the side. Add the flour (I use whole wheat) and whisk with a fork till smooth. Whisk in red wine and cook until thickened. Serve :)

Note- my measurements for flour/spices are approx. Go by feel with the flour, you just want enough to thicken the fluids to a sauce for your dish. I don't usually use measuring spoons, unless I am baking or making something complicated.

This made a large lunch for two.