MOCHA MUD PIE
MOCHA MUD PIE
SERVES
FOR THE CRUST
1 1⁄2 cups chocolate cookie crumbs (dairy-free)
1⁄4 cup vegan margarine, melted
FOR THE FILLING
2 pints coffee ice cream (dairy- free), softened in the refrigerator for 30 minutes
Coconut Whipped Cream
Chocolate Sauce
1⁄2 cup chopped almonds, toasted
NUTRITIONAL VALUES
Calories: 198kcal
Fat: 9.7g (6g S.Fat)
Carbs: 255g
Protein: 4g
Sugar: 16.5g
Sodium: 207mg
METHOD
To make the crust:
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.
In a food processor, pulse the cookies until a fine crumb forms. Pulse in the melted margarine until it is completely incorporated. Spread the crumbs evenly and firmly into the prepared pie pan, about 3/4 up the sides. 10 minutes in the oven Allow to cool before freezing.
To assemble the pie:
Transfer the softened ice cream to a large mixing bowl and gently stir to soften even more. Evenly distribute the ice cream in the chilled piecrust. Wrap tightly in plastic wrap and place in the freezer until solid. Allowing the pie to come to room temperature for 10 minutes before serving will make it easier to cut. Drizzle the pie with chocolate sauce, then top with a dollop of whipped cream and garnish with almonds.
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.
In a food processor, pulse the cookies until a fine crumb forms. Pulse in the melted margarine until it is completely incorporated. Spread the crumbs evenly and firmly into the prepared pie pan, about 3/4 up the sides. 10 minutes in the oven Allow to cool before freezing.
To assemble the pie:
Transfer the softened ice cream to a large mixing bowl and gently stir to soften even more. Evenly distribute the ice cream in the chilled piecrust. Wrap tightly in plastic wrap and place in the freezer until solid. Allowing the pie to come to room temperature for 10 minutes before serving will make it easier to cut. Drizzle the pie with chocolate sauce, then top with a dollop of whipped cream and garnish with almonds.
RECIPE NOTES
Can be prepared ahead of time and frozen for up to a month. Allow to thaw slightly before slicing.
CHOCOLATE CREAM PIE
CHOCOLATE CREAM PIE
SERVES ONE 9-INCH PIE
FOR THE CRUST
1 1⁄2 cups chocolate cookie crumbs (dairy-free)
1⁄4 cup vegan margarine, melted
FOR THE FILLING
1⁄4 cup soy, almond, or rice milk
1⁄4 cup cornstarch or arrowroot
1 (13.5-ounce) (383g) can coconut milk
1⁄2 cup sugar
1⁄8 tsp salt
1 cup semisweet chocolate chips (dairy-free)
Coconut Whipped Cream
Shaved chocolate, for garnish
NUTRITIONAL VALUES
Calories: 3651kcal
Fat: 233.6g (139.3g S.Fat)
Carbs: 401.2g
Protein: 16.9g
Sugar: 278.5g
Sodium: 1418mg
METHOD
To make the crust:
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.
In a food processor, combine cookie crumbs and melted margarine and pulse until combined. Spread the crumbs evenly and firmly into the prepared pie pan, about 34 up the sides. 10 minutes in the oven Allow to cool completely.
To make the filling:
Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.
In a medium saucepan, whisk together the coconut milk, sugar, and salt, and heat over medium-high heat until it begins to boil. Reduce to a low heat and stir in the chocolate chips. Cook, whisking frequently, until the mixture is completely smooth. Raise the heat to medium and gradually drizzle the cornstarch mixture into the saucepan, whisking constantly. Cook for 5 minutes, whisking frequently, until the mixture thickens to the consistency of pudding.
To assemble the pie:
Pour the filling into the cookie crust to assemble the pie. Allow the pie to cool completely before refrigerating it for 8 hours or overnight. Garnish with shaved chocolate and coconut whipped cream.
Preheat oven to 180°C/350°F. Lightly grease a 9-inch pie pan.
In a food processor, combine cookie crumbs and melted margarine and pulse until combined. Spread the crumbs evenly and firmly into the prepared pie pan, about 34 up the sides. 10 minutes in the oven Allow to cool completely.
To make the filling:
Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.
In a medium saucepan, whisk together the coconut milk, sugar, and salt, and heat over medium-high heat until it begins to boil. Reduce to a low heat and stir in the chocolate chips. Cook, whisking frequently, until the mixture is completely smooth. Raise the heat to medium and gradually drizzle the cornstarch mixture into the saucepan, whisking constantly. Cook for 5 minutes, whisking frequently, until the mixture thickens to the consistency of pudding.
To assemble the pie:
Pour the filling into the cookie crust to assemble the pie. Allow the pie to cool completely before refrigerating it for 8 hours or overnight. Garnish with shaved chocolate and coconut whipped cream.
RASPBERRY LEMON TART
RASPBERRY LEMON TART
SERVES ONE 9-INCH TART
FOR THE CRUST
1 1⁄2 cups all-purpose flour
1⁄3 cup sugar
1⁄4 tsp salt
1⁄2 cup vegan margarine
FOR THE CUSTARTD
1⁄4 cup soy, almond, or rice milk
1⁄4 cup cornstarch or arrowroot
1 (13.5-ounce) (383g) can coconut milk
1⁄2 cup sugar
1⁄8 tsp salt
1 tsp pure vanilla extract
2 tsp pure lemon extract
2 tbsp lemon zest (about 2 lemons)
Natural yellow food colouring, optional
1 pint fresh raspberries
Powdered sugar, for serving
NUTRITIONAL VALUES
Calories: 261kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 55.1g
Protein: 4.7g
Sugar: 27.2g
Sodium: 212mg
METHOD
To make the shortbread crust:
Preheat the oven to 180°C/350°F.
In a food processor, combine the flour, sugar, and salt. Pulse in the margarine until it is crumbly. Press the shortbread dough firmly into a 9-inch tart pan. Bake for 20–25 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool completely.
To make the lemon custard:
Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.
Whisk together coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Allow to cook until the mixture thickens.
Preheat the oven to 180°C/350°F.
In a food processor, combine the flour, sugar, and salt. Pulse in the margarine until it is crumbly. Press the shortbread dough firmly into a 9-inch tart pan. Bake for 20–25 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool completely.
To make the lemon custard:
Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.
Whisk together coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Allow to cook until the mixture thickens.
RECIPE NOTES
Before serving, chill the tart in the refrigerator for 8 hours or overnight.
BANANA BREAD COBBLER
BANANA BREAD COBBLER
SERVES ONE 8-INCH COBBLER
FOR THE STREUSEL TOPPING
1 cup rolled oats
3⁄4 cup brown sugar
1⁄2 cup all-purpose flour
1⁄2 cup vegan margarine, softened
FOR THE COBBLER
1 cup all-purpose flour
2⁄3 cup sugar
1 1⁄2 tsp baking powder
1⁄2 tsp salt
1 cup soy, almond, or rice milk
1⁄2 cup vegan margarine, melted
3 ripe bananas, sliced
Vanilla Ice Cream, optional, for serving
NUTRITIONAL VALUES
Calories: 47kcal
Fat: 2.9g (1.9g S.Fat)
Carbs: 3.7g
Protein: 1.8g
Sugar: 0.8g
Sodium: 272mg
METHOD
Preheat the oven to 190°C/375°F. Lightly grease an 8- inch square pan.
To make the streusel topping:
Mix oats, sugar, flour, and margarine in a medium mixing bowl until crumbly.
To make the cobbler:
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Combine non-dairy milk and melted margarine in a small mixing bowl. Avoid overmixing.
Place the banana slices on top of the cobbler batter in the prepared pan. Cover the bananas with the streusel topping and bake for 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean with a few crumbs clinging to it. If desired, serve warm or at room temperature with a scoop of vanilla ice cream.
To make the streusel topping:
Mix oats, sugar, flour, and margarine in a medium mixing bowl until crumbly.
To make the cobbler:
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Combine non-dairy milk and melted margarine in a small mixing bowl. Avoid overmixing.
Place the banana slices on top of the cobbler batter in the prepared pan. Cover the bananas with the streusel topping and bake for 40 minutes, or until golden brown and a toothpick inserted in the center comes out clean with a few crumbs clinging to it. If desired, serve warm or at room temperature with a scoop of vanilla ice cream.
PEACH COBBLER
PEACH COBBLER
SERVES 6 PORTIONS
FOR THE DOUGH
1⁄3 cups all-purpose flour
2 tbsp sugar, plus extra for sprinkling
1 1⁄2 tsp baking powder
1⁄2 tsp salt
1⁄4 cup canola oil or vegan margarine
1⁄2 cup soy, almond, or rice milk, plus extra for brushing
FOR THE FRUIT
1⁄2 cup sugar
2 tbsp all-purpose flour
1 tsp ground cinnamon
5 fresh peaches, peeled, pitted, and sliced (or about 16 ounces frozen peaches)
NUTRITIONAL VALUES
Calories: 185kcal
Fat: 9.7g (0.7g S.Fat)
Carbs: 25.5g
Protein: 1.9g
Sugar: 15.7g
Sodium: 205mg
METHOD
To make the dough:
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk the oil and nondairy milk in a separate small bowl before adding to the flour mixture. Mix with a wooden spoon until everything is combined and the mixture is sticky and doughy. Avoid overmixing.
To prepare the fruit:
Whisk together the sugar, flour, and cinnamon in a medium mixing bowl. Toss the peaches with a large spoon until they are coated with the sugar mixture.
To assemble and bake the cobbler: Preheat the oven to 190°C/375°F.
Spread the peaches evenly in an 8- or 9-inch baking pan or 6 ramekins. Scoop lumps of dough on top of the peaches with a tbsp. Brush non-dairy milk over the top of the dough and generously sprinkle with sugar. Bake for 45 minutes, or until the dough is thoroughly cooked and the top is lightly browned. Make sure to rotate it after 20 minutes to ensure even baking.
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk the oil and nondairy milk in a separate small bowl before adding to the flour mixture. Mix with a wooden spoon until everything is combined and the mixture is sticky and doughy. Avoid overmixing.
To prepare the fruit:
Whisk together the sugar, flour, and cinnamon in a medium mixing bowl. Toss the peaches with a large spoon until they are coated with the sugar mixture.
To assemble and bake the cobbler: Preheat the oven to 190°C/375°F.
Spread the peaches evenly in an 8- or 9-inch baking pan or 6 ramekins. Scoop lumps of dough on top of the peaches with a tbsp. Brush non-dairy milk over the top of the dough and generously sprinkle with sugar. Bake for 45 minutes, or until the dough is thoroughly cooked and the top is lightly browned. Make sure to rotate it after 20 minutes to ensure even baking.
HERRY HAND PIES
HERRY HAND PIES
SERVES 8 TO 10 HAND PIES
1⁄2 cup sugar, plus extra for sprinkling
2 tbsp cornstarch
1⁄8 tsp salt
2 cups fresh cherries, stemmed and pitted, or 12 ounces frozen pitted cherries, quartered
1 recipe Double Piecrust, or store- bought pie dough
All-purpose flour, for work surface
Soy, almond, or rice milk for brushing
NUTRITIONAL VALUES
Calories: 184kcal
Fat: 4.5g (0.7g S.Fat)
Carbs: 34.1g
Protein: 2.3g
Sugar: 14.4g
Sodium: 106mg
METHOD
Preheat oven to 180°C/350°F. Line a large baking sheet with parchment paper or Silpat.
In a large mixing bowl, combine 1/2 cup sugar, cornstarch, and salt. Stir in the cherries with a large spoon until they are evenly coated with the sugar mixture.
Take the piecrust dough out of the refrigerator. Roll out each disc of dough until it is about 18-inch thick on a lightly floured surface. Using a large pastry cutter or the rim of a bowl, cut out 5- or 6-inch circles. Line the prepared baking sheet with dough circles and fill each with a heaping tbsp of cherry filling. Half the dough circle should be folded over the filling and pressed together with your fingertips. You may need to use a few drops of water to seal the edges. Make a slit in the center of each hand pie. Brush the hand pies' tops with non-dairy milk and generously sprinkle with sugar. Bake for 30–35 minutes, or until golden brown. Allow to cool for a few minutes before serving.
In a large mixing bowl, combine 1/2 cup sugar, cornstarch, and salt. Stir in the cherries with a large spoon until they are evenly coated with the sugar mixture.
Take the piecrust dough out of the refrigerator. Roll out each disc of dough until it is about 18-inch thick on a lightly floured surface. Using a large pastry cutter or the rim of a bowl, cut out 5- or 6-inch circles. Line the prepared baking sheet with dough circles and fill each with a heaping tbsp of cherry filling. Half the dough circle should be folded over the filling and pressed together with your fingertips. You may need to use a few drops of water to seal the edges. Make a slit in the center of each hand pie. Brush the hand pies' tops with non-dairy milk and generously sprinkle with sugar. Bake for 30–35 minutes, or until golden brown. Allow to cool for a few minutes before serving.
OLD-SCHOOL PUMPKIN PIE
OLD-SCHOOL PUMPKIN PIE
SERVES ONE 9-INCH PIE
1 (15-ounce) (425g) can pumpkin puree
1 (13.5-ounce) (383g) can coconut milk
1⁄4 cup melted vegan margarine
1 cup sugar
6 tbsp cornstarch
2 tsp pure vanilla extract
1⁄2 tsp salt
1 tsp ground cinnamon
1⁄4 tsp ground ginger
1⁄4 tsp ground nutmeg
1⁄4 tsp ground cloves
1 recipe Single Piecrust or 1 store- bought piecrust
NUTRITIONAL VALUES
Calories: 168kcal
Fat: 7.7g (1.7g S.Fat)
Carbs: 17.4g
Protein: 7.9g
Sugar: 3.3g
Sodium: 64mg
METHOD
Preheat the oven to 180°C/350°F. Lightly grease a 9-inch pie pan.
Combine pumpkin puree, coconut milk, margarine, sugar, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a blender. Blend until smooth.
Take the single piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out the dough on a lightly floured surface until it is about 1/8-inch thick.
Lift the dough carefully and place it in the prepared pan. Trim any overhanging dough with scissors or a sharp knife and set aside scraps for decorative leaves. Fill the pie shell almost to the brim with the pumpkin mixture. It's possible that you won't need to use the entire pumpkin mixture. Bake for 60 minutes, considering that the center will not be completely set when done. If the edges of the piecrust brown too quickly, wrap a piece of foil (about 25 inches long) loosely around the rim. Allow the finished pie to cool completely before placing it in the refrigerator to chill overnight before serving.
Combine pumpkin puree, coconut milk, margarine, sugar, cornstarch, vanilla, salt, cinnamon, ginger, nutmeg, and cloves in a blender. Blend until smooth.
Take the single piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out the dough on a lightly floured surface until it is about 1/8-inch thick.
Lift the dough carefully and place it in the prepared pan. Trim any overhanging dough with scissors or a sharp knife and set aside scraps for decorative leaves. Fill the pie shell almost to the brim with the pumpkin mixture. It's possible that you won't need to use the entire pumpkin mixture. Bake for 60 minutes, considering that the center will not be completely set when done. If the edges of the piecrust brown too quickly, wrap a piece of foil (about 25 inches long) loosely around the rim. Allow the finished pie to cool completely before placing it in the refrigerator to chill overnight before serving.
EASY APPLE PIE
EASY APPLE PIE
SERVES ONE 9-INCH PIE
1⁄2 cup sugar, plus extra for sprinkling
2 tbsp all-purpose flour
1 tsp ground cinnamon
5 or 6 apples, peeled and thinly sliced
1 recipe double piecrust or 2 store-bought piecrusts
Soy, almond, or rice milk for brushing
NUTRITIONAL VALUES
Calories: 1248kcal
Fat: 4.2g (0.2g S.Fat)
Carbs: 316.6g
Protein: 7.1g
Sugar: 219.1g
Sodium: 436mg
METHOD
Preheat oven to 190°C/375°F. Lightly grease a 9-inch pie pan.
In a large mixing bowl, combine 1/2 cup sugar, flour, and cinnamon. Mix in the apples with a large spoon until they are evenly coated.
Take the double piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out 1 disc of dough until it is about 1/8 inch thick on a lightly floured surface. Lift the dough carefully and place it in the prepared pan, allowing about 1 inch to hang over the sides. Fill the pie shell halfway with apple filling.
Roll out the second disc of dough until it is about 1/8 inch thick on a lightly floured surface. Tuck the excess and overhanging dough into the pie shell and place it on top of the apples. To make a decorative border, crimp the dough between your two index fingers. Make slits in the dough's top layer.
For an extra-sweet and crisp top, brush the top and edges of the piecrust with non-dairy milk and sprinkle with sugar. Bake for 50–55 minutes, or until the crust is golden brown.
In a large mixing bowl, combine 1/2 cup sugar, flour, and cinnamon. Mix in the apples with a large spoon until they are evenly coated.
Take the double piecrust dough out of the fridge. If the dough is difficult to roll, leave it at room temperature to soften until it is easier to work with. Roll out 1 disc of dough until it is about 1/8 inch thick on a lightly floured surface. Lift the dough carefully and place it in the prepared pan, allowing about 1 inch to hang over the sides. Fill the pie shell halfway with apple filling.
Roll out the second disc of dough until it is about 1/8 inch thick on a lightly floured surface. Tuck the excess and overhanging dough into the pie shell and place it on top of the apples. To make a decorative border, crimp the dough between your two index fingers. Make slits in the dough's top layer.
For an extra-sweet and crisp top, brush the top and edges of the piecrust with non-dairy milk and sprinkle with sugar. Bake for 50–55 minutes, or until the crust is golden brown.
SPICY GINGERSNAPS
SPICY GINGERSNAPS
SERVES 18 LARGE COOKIES
2 cups (256 g/9 oz) unbleached all-purpose flour
1 tbsp (9 g/0.32 oz) ground ginger
2 tsp (10 g/0.35 oz) baking soda
1 tsp (2 g/0.07 oz) ground cinnamon
1⁄2 tsp (1.5 g/0.05 oz) kosher salt
1⁄4 tsp (0.5 g/0.02 oz) ground black pepper
3⁄4 cup (144 g/5 oz) vegan shortening
2⁄3 cup plus 1⁄2 cup (233 g/4.7 oz) evaporated cane juice sugar
1⁄3 cup firmly packed (71 g/2.5 oz) dark brown sugar
3 tbsp (45 g/1.6 oz) soy milk or rice milk
1⁄4 cup (80 g/2.8 oz) unsulfured molasses
NUTRITIONAL VALUES
Calories: 142kcal
Fat: 13.1g (1.9g S.Fat)
Carbs: 5.3g
Protein: 2.7g
Sugar: 0.3g
Sodium: 43mg
METHOD
In a large bowl, whisk together the flour, ginger, baking soda, cinnamon, salt, and pepper. Set aside.
Cream the shortening with 2/3 cup of the cane juice sugar and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed until light, about 2 minutes. Reduce the speed to medium-low, add the soy or rice milk, and mix until completely smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the flour mixture 1/2 cup at a time, mixing after each addition, until a soft dough forms and no flour traces remain. Scrape the dough onto a work surface and shape it into a 9-inch- long, 2-inch-diameter log. Wrap the log tightly in plastic wrap and place it in the refrigerator for about 2 hours, or until firm.
Preheat the oven to 180°C/350°F and place two racks near the center. 2 baking sheets should be lined with parchment paper or silicone baking mats. Place the rest of the in a shallow bowl, combine 1/2 cup evaporated cane juice sugar.
Unwrap the dough log and cut it into 1/2-inch rounds, rolling the logs 90 degrees between cuts to keep the edges round. Dip one side of each slice in sugar and place it, sugar side up, on the prepared baking sheets, 2 inches apart. Bake the cookies for 11 to 13 minutes, rotating the baking sheets halfway through, or until the tops are crackled and dry. Cool for 10 minutes on wire racks on the baking sheets. Place the cookies on the racks to cool completely.
Cream the shortening with 2/3 cup of the cane juice sugar and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed until light, about 2 minutes. Reduce the speed to medium-low, add the soy or rice milk, and mix until completely smooth, scraping down the sides of the bowl with a rubber spatula as needed. Add the flour mixture 1/2 cup at a time, mixing after each addition, until a soft dough forms and no flour traces remain. Scrape the dough onto a work surface and shape it into a 9-inch- long, 2-inch-diameter log. Wrap the log tightly in plastic wrap and place it in the refrigerator for about 2 hours, or until firm.
Preheat the oven to 180°C/350°F and place two racks near the center. 2 baking sheets should be lined with parchment paper or silicone baking mats. Place the rest of the in a shallow bowl, combine 1/2 cup evaporated cane juice sugar.
Unwrap the dough log and cut it into 1/2-inch rounds, rolling the logs 90 degrees between cuts to keep the edges round. Dip one side of each slice in sugar and place it, sugar side up, on the prepared baking sheets, 2 inches apart. Bake the cookies for 11 to 13 minutes, rotating the baking sheets halfway through, or until the tops are crackled and dry. Cool for 10 minutes on wire racks on the baking sheets. Place the cookies on the racks to cool completely.
PINEAPPLE SQUARES
PINEAPPLE SQUARES
SERVES 24 SQUARES
FOR THE SHORTCRUST
2 1⁄2 cups (320 g/11.3 oz) unbleached all-purpose flour
3⁄4 tsp (2.25 g/0.08 oz) kosher salt
2 tbsp (25 g/0.88 oz) evaporated cane juice sugar
1⁄2 cup (113 g/4 oz) vegan butter, cut into
1⁄2-inch cubes and chilled
1⁄2 cup (96 g/3.4 oz) vegan shortening, chilled
1⁄4 cup plus 2 tbsp (88 g/3.12 oz) ice- cold water
1 tbsp (15 g/0.5 oz) apple cider vinegar
FOR THE PINEAPPLE FILLING
2 cups (483 g/17 oz) pineapple juice
1⁄2 cup (123 g/4.3 oz) canned crushed pineapple
3 tbsp (22 g/0.8 oz) arrowroot powder
2 tbsp (13 g/0.47 oz) agar agar powder
1⁄2 cup (100 g/3.5 oz) evaporated cane juice sugar
1⁄2 cup (150 g/5.3 oz) brown rice syrup
1⁄4 cup (60 g/2.1 oz) soy milk or coconut milk
2 tsp (8 g/0.28 oz) vanilla extract
1 1⁄2 tsp (6 g/0.21 oz) orange extract
1 tbsp (14 g/0.5 oz) liquid coconut oil
Vegan confectioners’ sugar for dusting
NUTRITIONAL VALUES
Calories: 314kcal
Fat: 5.9g (1.5g S.Fat)
Carbs: 58.6g
Protein: 6g
Sugar: 7.2g
Sodium: 82mg
METHOD
MAKE THE CRUST:
Preheat the oven to 180°C/350°F. Coat the bottom and sides of a 9-by-13-inch baking pan with non-stick cooking spray.
In a medium mixing bowl, combine the flour, salt, and sugar. Mix in the butter cubes and shortening with your fingers until they are evenly distributed, and the mixture is crumbly. Make a well in the center and fill it with water and vinegar. Stir the liquids into the dry ingredients with a wooden spoon or rubber spatula until a smooth dough forms. Place the dough in the prepared pan and pat it into an even layer that covers the bottom of the pan with your fingers. Poke holes at 2-inch intervals all over the crust with a fork. Bake for 20 to 25 minutes, or until the edges are golden. While you make the filling, place the pan on a wire rack to cool.
MAKE THE FILLING AND BAKE THE BARS:
In a medium saucepan over medium heat, combine the pineapple juice, crushed pineapple, arrowroot, agar agar, sugar, brown rice syrup, soy milk, vanilla and orange extracts, and coconut oil. Cook, whisking constantly, for about 5 minutes, or until the mixture begins to thicken. Pour the hot mixture on top of the baked pie crust. Refrigerate for 30 minutes, or until completely set. Sift vegan confectioners' sugar over the top and serve in squares.
Preheat the oven to 180°C/350°F. Coat the bottom and sides of a 9-by-13-inch baking pan with non-stick cooking spray.
In a medium mixing bowl, combine the flour, salt, and sugar. Mix in the butter cubes and shortening with your fingers until they are evenly distributed, and the mixture is crumbly. Make a well in the center and fill it with water and vinegar. Stir the liquids into the dry ingredients with a wooden spoon or rubber spatula until a smooth dough forms. Place the dough in the prepared pan and pat it into an even layer that covers the bottom of the pan with your fingers. Poke holes at 2-inch intervals all over the crust with a fork. Bake for 20 to 25 minutes, or until the edges are golden. While you make the filling, place the pan on a wire rack to cool.
MAKE THE FILLING AND BAKE THE BARS:
In a medium saucepan over medium heat, combine the pineapple juice, crushed pineapple, arrowroot, agar agar, sugar, brown rice syrup, soy milk, vanilla and orange extracts, and coconut oil. Cook, whisking constantly, for about 5 minutes, or until the mixture begins to thicken. Pour the hot mixture on top of the baked pie crust. Refrigerate for 30 minutes, or until completely set. Sift vegan confectioners' sugar over the top and serve in squares.
RECIPE NOTES
Raw pineapple contains enzymes that prevent it from gelling when combined with gelling agents such as agar agar. However, cooking the fruit first deactivates these enzymes, allowing the pineapple to gel. Because canned pineapple is heated during the canning process, it perfectly sets up.
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