Tuesday, October 18, 2011

Vegan MoFo Day 18 - Pie Molds, Makers and Pie in the Sky

Welcome to Vegan MoFo Eighteen 
- Day 18 of Vegan Month of Food 2011
Anxiously awaiting the arrival of my copy of the 
latest from the Vegan Cookbook authors super-team of 
Isa Chandra Moskowitz and Terry Hope Romero,
Vegan Pie In The Sky
(tune in the Fab Four Beatles singing
Lucy In The Sky With Diamonds)

Browsing catalogs, and came across this at Sur la Table,
Chicago Metallic's Pie Mold
Looks like fun.
Instead of one big pie, multiple mini-pies!
Reusable, without trying to remold the aluminum mini pie pans into shape after washing them.
Definitely worth a look.
Cold front headed our way this week; 
temps expected to dip into the 70s (HOO-RAH!),
so firing up the oven might be a possibility.
Closest Sur La Table is 25 miles away
(it's Texas, y'all - spread out).
There's a Bed Bath & Beyond about 6 miles from home.
Now, I have some of their coupons, other errands to run in that vicinity, so off I went. Checked it out. 
No Chicago Metallica Pie Mold.
However, there, next to my  
Babycakes Cupcake Maker
(see previous posts)
 were some of its relatives!
 Donut Maker

 Pie Pop Maker

 Cake Pop Maker

 Whoopie Pie Maker
These would have been so much fun to have when my young people were children!
Browsed the Babycakes Shop website
and found coming attractions! 

 Heart Waffle Maker

and Pie Maker.
I need to get out more.
Appliances with relatives?! Who knew?!?
(Sister Sledge singing
We Are Family)
One of them just had to come home with me.
Introducing my new toy (for which I will find multiple uses),
Babycakes cupcake maker's sister,
Babycakes Pie Maker!

(The store just happened to have gotten some in that day!)
 Did I mention I had a great, $10. off, coupon?

It has four pie slots, a small cooling rack and the two crust cutters pictured.

Plus an instruction booklet!    

We'll try it out with something simple;
Spinach Mushroom Quesadillas
reworked as
Quesadilla Bites.
1/4 - 1/2 cup water or broth
1/2 red onion, thinly sliced
2 cloves garlic, minced
1/4 cup diced beets
1/4 cup diced carrots
1/2 red bell pepper, sliced
1 cup chopped mushrooms
1 tsp garam masala
1/2 tsp PENZEYS Forward spice blend
1 cup red beans, cooked, drained, rinsed
1/2 bunch baby spinach, chopped and rinsed, allowing rinse water to cling to leaves
1/2 cup Daiya shreds (your choice; I used mozzarella)
10 corn tortillas

Lightly oil large, non stick pan. 

Over medium heat, saute onions rings until softened, maybe 5 minutes, stirring to keep from sticking.
Add garlic, beets, and carrots, 1/4 cup water/broth; 

cover, cook another 5 minutes, allowing beets and carrots to soften.
Add mushrooms, garam masala, Forward spice mix,

and stir until mushrooms release their juices.
Mix in beans and spinach.

Cover and heat until spinach wilts.
Lower heat and set aside.

In another pan, gently heat 8 corn tortillas, to soften.
Tear remaining  2 tortillas in half, and then in quarters. 

You'll have 8 pieces total.

Center one softened tortilla into each of the four pie receptacles in Pie maker. Let edges overhang.
Top each with 2 TBS vegetable mix, and 1 TBS Daiya shreds.

Fold over edges, and top each with one of the pieces.
Close cover, plug in pie maker and bake.
Check progress at 6 minutes.
Should be done in 7-8 minutes.

Take care removing, so as not to break up bites.
Let pie maker cool for a minute or so between filling;

don't want to burn yourself assembling second batch.
Second batch will take less time, as Pie maker is already heated.
Makes 2 batches, 8 bites each. 

Serves 4, two bites per person. 
Good with a side salad.

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