Tag Archives: Oven

Autumn in New York Cream Pie

Today it is Athanasia’s father’s birthday! So, Happy Birthday George! What better way is there to share the joy of a birthday than making a birthday treat? When Athanasia (my better half) and I were discussing the options for a sweet treat, I came up with this idea. I will admit, Athanasia was a little bit hesitant (because of her dislike for cinnamon) so she said to me: “sell me on it”. Well, I am proud to say after she tried it she is not only sold on it, but is a believer! Try it for yourself, it’s the perfect autumn treat!

First you will need to prepare a cinnamon hazelnut cream (for a recipe click here).

Pre-heat oven to 150° Celsius (302° F)

Add the following ingredients to a high-powered blender (like a Vitamix). Begin on a slow speed gradually increasing the speed to the highest setting.

  • 1/4 cup raw almonds
  • 1/4 cup roasted and salted peanuts
  • 1 1/2 cup raw cashews
  • 6 dates – remove pits
  • 1/4 cup agave syrup

Once mixture is almost smooth, spread in a pan like a crust. You may use a circular or rectangular pan. We used a 27 cm by 18 cm glass pan (about 10 inches by 7 inches)

You will want to bake this crust for 5 to 7 minutes at 150° Celsius (302° F) to bring the excess moisture to the top of the crust. Pull the crust out of the oven and attempt to soak up the excess moisture off the top of the crust using paper towels or cloth.

Turn the oven’s temperature down to 100° Celsius (212° F).

Put the crust back in the oven at 100° C (212° F) for 20 to 25 minutes. The crust will still feel soft and should not be browning very much at all around the outside edges.

Take crust out of the oven and let it cool to harden for 10 to 20 minutes. Cover with cinnamon hazelnut cream, cover and place in refrigerator overnight. We doubled the recipe for the cinnamon hazelnut cream for this purpose. This is mouthwatering!

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Sweet & Spicy Mashed Potatoes

These are not your usual mashed potatoes! They have a mild spice kick to them. Here’s how we made them:

Pre-heat the oven to 100° Celsius (212° F)

  • 5 medium sized organic potatoes, wash them. Then either place them directly on the oven rack or wrap them in aluminum foil.

Leave them in the oven for 1 hour at this temperature. Then turn the oven down to 50° Celsius (122° F) for another 30 minutes. The idea here is to make sure the potatoes are soft enough for a fork to mash them by hand as well as peel the skin off easily before mashing.

While the potatoes are cooking in the oven, mix the following in a large mixing bowl:

  • 1 garlic clove, minced
  • 1/4 cup (50 ml) of chopped or diced red onions
  • 1/2 cup (100 ml) diced green peppers
  • 3 Tablespoons (45 ml) of vegan butter
  • 2 teaspoons (10 ml) of sea salt
  • 1/4 teaspoon (1.25 ml) of ground black pepper
  • 1 teaspoon (5 ml) of basil – dried
  • 1 Tablespoon (15 ml) of oregano – dried
  • 3 Tablespoons (45 ml) of olive oil
  • 1 Tablespoon of sugar
  • 3 teaspoons of mustard
  • dash of paprika powder
  • 3 Tablespoons (45 ml) of nutritional yeast

Set this mixture aside until potatoes are done.

Once the potatoes are done cooking (you can test this by finding the largest potato in the oven and see if a fork goes through the center of it without resistance), take them out of the oven. If you wrapped them in aluminum foil, now is the time to remove the aluminum foil. Let the potatoes cool for 10 to 20 minutes before handling them. You should find it easy to peel the skin off the potatoes, it usually slides off without very much effort at all at this point.

After peeling the skin off, put the potatoes in the bowl you set aside and begin mashing with a fork until all the potatoes have been mashed. Stir until ingredients have spread evenly and enjoy!