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VEGAN BLUEBERRY PIE

To roll out: remove dough from freezer and divide in half using a pastry cutter or knife. Reform dough into a disk and roll one piece on a well-floured surface or pastry board, rolling from the center to the edge, turning 1/4 of the way after each roll, until it's large enough to fit in a deep dish pie pan. Using your rolling pin, roll crust up around the pin, move to the edge of your pie pan, then unroll. Place in freezer while you prepare the filling. For the top piece crust, wait to roll out until blueberries are prepared, or roll out and keep on the board in the freezer, so

Vegan Blueberry Pie

 Author Cheryl Malik

Make use of in season blueberries with a classic blueberry pie. Simple, sweet, a bit rustic, and totally vegan!

 Course: Dessert

 Cuisine: American

 Prep Time: 35 minutes

 Cook Time: 45 minutes

 Total Time: 1 hour 20 minutes

 Servings: 8-10 

 

Ingredients

  • 1 recipe for double-crust pie crust (see my recipe below for vegan)

  • 4 cups blueberries

  • zest of one lemon

  • 3/4 cup coconut sugar

  • 3 tablespoons cornstarch or arrowroot

  • 1/4 teaspoon salt

  • 1/2 teaspoon cinnamon

  • neutral oil for brushing crust

  • Vegan pie crust:

  • 1 cup vegan butter , cut into small pieces and frozen

  • 2 1/2 cups gluten free all purpose flour

  • pinch of salt

  • ice water , about 6-8 tablespoons

Instructions

  1. Preheat oven to 425ºF.

  2. If making pie crust:

  3. Chill a mixing bowl and pastry cutter until cold. Whisk together flour and salt in mixing bowl then cut in vegan butter until the size of peas, using two knives or a pastry cutter. Begin to mix in ice water, about a tablespoon at a time, or until dough begins to form - it should just hold together. Don't overwork the dough, and keep the ice water at a minimum! The more you work the dough, the tougher it will get; the more ice water, the less flaky and rich.

  4. Once dough is forming, push together mixture into a ball and wrap in plastic wrap, then flatten to a disk gently. Freeze at least 20 minutes, or until vegan butter is solid again.

  5. To roll out: remove dough from freezer and divide in half using a pastry cutter or knife. Reform dough into a disk and roll one piece on a well-floured surface or pastry board, rolling from the center to the edge, turning 1/4 of the way after each roll, until it's large enough to fit in a deep dish pie pan. Using your rolling pin, roll crust up around the pin, move to the edge of your pie pan, then unroll. Place in freezer while you prepare the filling. For the top piece crust, wait to roll out until blueberries are prepared, or roll out and keep on the board in the freezer, so the vegan butter stays cold.

  6. For the filling: toss blueberries with other ingredients (besides oil) and pour into prepared pie crust. Roll out second pie crust half and lattice (here's a great video on the technique), then crimp edges. Brush top with neutral oil and cover crust edges with aluminum foil. Bake about 45 minutes, removing aluminum foil after about 25 minutes. Serve with vegan ice cream, like Tofutti!

Simple Smoothie

Some mornings are rough and it's hard to even get myself out the door let alone 4 kids and a husband! I love easy simple breakfast ideas that I can even prep the night before!

 

Take all of the ingredients to the right, blend them up and enjoy! my kids love this simple smoothie and they almost always finish the whole thing. Almost! 

Ingredients

  1. 1/2 frozen organic banana

  2. 1/2 cup organic pineapple (fresh or frozen)

  3. 1/2 cup organic mango (fresh or frozen)

  4. 1/2 an organic orange, peeled

  5. 1/2 cup coconut milk yogurt 

  6. 1/2 cup ice (not needed if using frozen mango and pineapple)

  7. 1 cup unsweetened organic almond milk 

RIPE RASPBERRY POPSICLES

Recipe for dairy-free, gluten-free, refined sugar free vegan Raspberry Popsicles! They are super easy to make and the perfect treat for the summer!

Ingredients

  • 1 cup fresh raspberries

  • 1 banana

  • 1/2 cup unsweetened almond milk

  • 1 tablespoon brown rice syrup

Instructions

  • Peel the banana and blend all the ingredients in a blender until fine.

  • Fill the mixture in popsicle molds and place them in the freezer overnight.

  • Enjoy! Yumm!

Estimated Nutrition Info

Calories: 47kcal | Carbohydrates: 11g | Sodium: 35mg | Potassium: 120mg | Fiber: 2g | Sugar: 6g | Vitamin A: 0.3% | Vitamin C: 10.1% | Calcium: 3.9% | Iron: 1.3%

follow my clean living mission @reagenlozar

SHRIMP & OYSTER MIXER

Yield: serves 6

Ingredients

  • 2 tbsp. extra-virgin olive oil

  • 1⁄2 lb. country ham, finely chopped

  • 1⁄2 lb. kielbasa, cut on the diagonal into 1⁄4"-thick slices

  • 2 medium onions, chopped

  • 1 red bell pepper, stemmed, seeded, and chopped

  • 1 jalapeño, stemmed, seeded, and chopped

  • 3 tbsp. chopped flat-leaf parsley

  • 1 tsp. dried thyme

  • 1⁄2 tsp. cayenne pepper

  • Kosher salt and freshly ground black pepper, to taste

  • 3 medium tomatoes, peeled, seeded, and chopped

  • 2 cloves garlic, finely chopped

  • 1 cup long-grain rice

  • 3⁄4 cup chicken broth

  • 25 medium oysters, shucked (about 9 oz.), 1⁄2 cup of their liquor reserved

  • 35 large shrimp (about 1 1⁄2 lbs.), peeled

  • 5 scallions, chopped, to garnish

Instructions

  1. In a 6-qt. pot, heat olive oil over medium-high heat. Add ham and kielbasa and cook, stirring occasionally, until lightly browned, about 5 minutes. Add onions, peppers, jalapeños, parsley, thyme, and cayenne and season with salt and pepper. Cook, stirring occasionally, until soft, about 10 minutes. Add tomatoes and garlic and cook, stirring occasionally, until liquid from the tomatoes thickens, about 10 minutes. Stir in rice, chicken broth, and oyster liquor. Bring to a boil, reduce heat to low, and simmer, covered, until rice is almost cooked through, about 20 minutes.

  2. Stir in shrimp and oysters. Cover and continue to cook on medium-low heat until the shrimp are bright pink and the edges of the oysters have curled, about 10 minutes. Season with salt. Serve perloo sprinkled with the chopped scallions.

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CONTACT ME ANYTIME!

Reagen Lozar

Helena, MT

Phone: 406-599-0707

Email: reagen@reagenlozar.com