Friday, March 16, 2007

Pi Day! (3.14)

Hey everyone! I have been very distracted and very forgetful when it comes to taking pictures of my food. This month has been big for injuries. I hurt my rotator cuff a few weeks ago and then recently re-hurt it because I went back to working out with too much weight too soon. I also injured my calf last Tuesday in track and have not been able to run since then. I am finally getting better and hoping I will be back to normal by the end of next week.

On a lighter note, my math class celebrated Pi day (3/14 as in Pi is 3.14.....). It is a little elementary but we have been working so hard in class that we deserved a break. I made a chocolate silk pie but I forgot to take a picture of it because I was rushing around to get it finished. I wrote out the pi symbol in chocolate chips. I did not tell anyone it was vegan except my teacher after she had eaten it. She said she loved mine because it was dark chocolate. We got a new stove and the first thing I baked in it were muffins. They came out so moist and yummy. Hope everyone is having a good pre-spring.
Chocolate Silk Pie
1 1/2 cups whole wheat pastry flour
1/4 teaspoon salt
1/4 cup canola oil
about 2-4 tablespoons cold soymilk
Combine the flour and salt in a large mxing bowl. Cut in the oil with a fork until the mixture froms coarse crumbs. Sprinkle the milk or water over the flour mixture and mix with the fork until moist. From the dough into a ball with year hand and place it between two sheets of waxed paper. With a rolling pin, roll the dough into a circle about one inch larger then your pie plate. Flip the crust into the plate very cerfulling and flatten the crust against the plate. trim the edges and flute them (you can use your fingers to make that cool little ribbed effect). Prick the sides and the bottom of the crust with a fort.
-To fully bake crust (for this recipe and all other pies that DO NOT need to be baked)
Bake in a pre heated 400 degree oven for 20 minutes or until it turns deep golden brown and is crisp. Cool before filling.
-To prebake crust (for pies you need to bake)
Bake in a preheated 400 degree oven for 12-15 minutes or until it turns golden brown. Cool before filling.
12 oz. silken SOFT tofy
12 oz. vegan chocolate
1 teaspoon vanilla extract
Melt chocolate in microwave or in a double boiler, let cool untill its warm, not hot. While chocolate is melting, put the tofu into a belender or food precessor, and blend until smooth. Add the chocolate and belend again until the mixture has no white color left in it. Add the vanilla and blend again. Pur into pie crust and refrigerate for 1 hour, and serve at room temperature, if you can wait that long.
serves- 9 but could very likely serve 1
Full Meal Muffins
Amazing recipe from Vegan Lunch Box. They came out perfect! No added oil, sugar, salt, and they are wheat free. They also have zuchinni in them, are you intrigued yet?


Urban Vegan said...

Pi Day happens to be my b'day--and I would have much preferred a b'day Pi to a cake (although actually, I got neither, which is really a good thing b/c I don't need any more sugar...)

laura jesser said...

Pi day, I remember that. Your "pi" looks delicious--very similar to mine, but a different crust. And lots of muffin baking is a good way to break in a new oven.

Anonymous said...

Your muffins look great. I'll have to check out that recipe.

aTxVegn said...

Your chocolate pie looks like it was a hit! I had seen those muffins at Vegan Lunchbox and then saw good reviews on other blogs too. I can't wait to try them.

Heal soon!

funwithyourfood said...

great pie :)
my uncle is a math professor and i'm sure he's looove your pie day hehe


KleoPatra said...

Ooooh, sorry you hurt yourself! How are you feeling? Rotator cuff injuries are frustrating!!! How has track been goin' otherwise?

I celebrated "Pi Day" as well, 3.14 is quite a number, 'tis. Love that your math class celebrated it. And how fab you made a chocolate silk pie. That sounds so good. And how fantastic you wrote out the pi symbol in chocolate chips. CLEVER!!!

The muffins look excellent, by the way.

Kati said...

Ooh take it easy with your rotator cuff. Those injuries can take a long time to heal.

I will have to try those muffins since I have yet to make very many things from that book. Your pie looks divine!

Glad I found your blog! =)

bazu said...

I'm so sorry about your injuries!
The pi and the muffins look fabulous, though. I've wanted to try those full-meal muffins too.

Anonymous said...

i hope you feel better soon!
the food looks good!

aTxVegn said...

Hi, Kate. I came back to give you the quiche recipe. It's so easy. Put a box of firm or extra firm silken tofu in a blender or food processor to puree. I measured the asparagus pieces I wanted to put on the top and cut them to fit, then chopped the stalks and steamed the tops and pieces. Put the tofu in a big bowl and add the asparagus and some seasonings. (I added in sauteed onions, minced garlic, rehydrated sundried tomatoes, and salt and pepper.) Put the tofu and veggie mixture in an oiled or sprayed 9-inch glass pie plate, smooth it out, put the asparagus on top, and bake at 350 degrees for 30-40 minutes or until browned and set. Let sit for 10 minutes or so before cutting. Enjoy!