Yield: 8 hand pies or 1 large pie

Ingredients:

for the crust:

• 2 & 1/2 cups flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 3/4 cup vegan margarine
• 1/4 cup coconut fat other vegan fat
• 1/2 cup soy yogurt, cold
• 1 tablespoon soy milk or water to brush the crust
• 1 tablespoon sugar for sprinkling

for the pie filling:

• 2 cups rhubarb, chopped
• 1 large jar or can cherries
• 2/3 cup sugar
• 1 teaspoon cinnamon or ginger as optional flavoring
• 2 tablespoons cornstarch or tapioca

Directions:

to make the crust:

1. Combine the dry ingredients in a bowl or food processor.
2. Cut in the vegan margarine and coconut fat or other vegan fat.
3. The mixture should resemble sand.
4. Add the soy yogurt and mix to form a ball.
5. Wrap the dough in plastic wrap and chill in the refrigerator for 1/2 hour.

to make the filling:

1. Clean and chop the rhubarb.
2. Combine the ingredients in a saucepan.
3. Mix in the cornstarch while the liquid is cold.
4. Heat the mixture until the sauce has thickened. Make sure to stir the mixture often so that it does not stick or scorch.
5. When the mixture has thickened, remove from the heat and allow to cool slightly.

to make the pie:

1. Pre-heat the oven to 375 F / 190 C.
2. Separate the dough into 2 sections, return 1 to the refrigerator while you work with the other.
3. Roll the dough out to fit into the pie form or individual pie forms, or for the hand pies.
4. It should be about 1/4 inch thick.
5. Place the dough in the pie forms or if you are making hand pies, place the bottom shapes on a baking parchment lined cookie sheet.
6. If making a pie, or individual pies, prick the bottom dough in various places with a fork.
7. Fill the pie with the filling. If making hand pies, be careful to not overfill the shape.
8. Take the second half of dough from the refrigerator and roll it out.
9. Cut strips to form a lattice for individual forms, or roll out for a full top, or roll out and cut for hand pies, which ever you have decided to make.
10. Carefully place the top dough forms on the pies.
11. Crimp the edges of individual hand pies with a fork.
12. Lightly brush the top with soy milk or water.
13. Sprinkle the tops with sugar.
14. Bake in the oven for 25-35 minutes or until golden brown.
15. Allow to cool slightly before eating as the inside of the hand pies is very hot and can burn.

Notes:

Of course if you do not have rhubarb, just a cherry filling or any berry filling is also fine.

Serving Size: 4

Ingredients:

• 1 lb. tofu

for the marinade:

• 1/4 cup tamari or soy sauce
• 1/4 cup water to thin the marinade
• 1 lime or lemon
• pinch salt
• pinch garlic powder
• pinch ginger powder

for the crispy batter:

• 2/3-1 cup flour, separated
• 1-1&1/2 cups panko bread crumbs
• light vegetable oil of frying

for the rhubarb chutney:

• 1 onion, chopped
• 1 tablespoon vegetable oil
• 3-4 stalks rhubarb, chopped
• 1/4 cup raisins
• 1 jalapeno minced or dash of cayenne
• 1/4 cup apple cider vinegar
• 3 tablespoons brown sugar
• pinch salt
• 1 teaspoon cinnamon
• 1/2 teaspoon cloves
• 1 teaspoon ginger

Directions:

Mix the marinade and place in a large flat baking dish.
Slice the tofu in long fingers, or in large square cubes.
Lay the tofu pieces in the marinade and allow to soak for at least 1 hour, turning from time to time so that each side becomes colored and evenly soaks the flavors.

to make the rhubarb chutney:
Saute the onion in the oil.
Add the copped rhubarb and if using the jalapeno and allow to saute until it begins to soften.
Add the vinegar, brown sugar, raisins and spices.
Mix well, and allow to gently boil.
Reduce to a simmer until the liquid has evaporated and the rhubarb is a thick mass.

to make the crispy tofu kabobs:
Spread 1/2 cup of dry flour on a large plate.
Put 1/2 cup of flour in a shallow bowl and add enough water to form a thin paste.
Place the panko in a 3rd shallow bowl.
Dredge each marinated tofu piece through the flour, evenly coating each piece.
Then dredge each piece through the flour ”paste”.
Finally dredge each piece though the panko, so that each side is covered with bread crumbs.

Heat a large frying pan with vegetable oil and lightly brown each side of the tofu pieces.
When golden, remove from the oil, drain and place on wooden skewers.
Serve the tofu kabobs with the rhubarb chutney.

Notes:

We enjoyed these tasty kabobs with asparagus pilaf.

Yield: 3-4

Ingredients:

• 1 cup stewed rhubarb (cooled)
• 1 banana
• 1 cup plain soy yogurt
• splash lemon juice
• 1/2 teaspoon ground cinnamon

For the stewed rhubarb:

• 1 & 1/2 cups chopped rhubarb
• 4 ounces sugar (or less to taste)
• 1/4 cup water

Directions:

To make the stewed rhubarb:

1. Place the rhubarb in a small saucepan.
2. Add the sugar and water and bring to a boil.
3. Watch it careful and stir so that it does not boil over.
4. When the rhubarb has broken down, remove from the heat and allow to cool.

To make the smoothie:

1. Place the cooled stewed rhubarb in a blender.
2. Add the banana (peeled and in chunks).
3. Add the soy yogurt.
4. Blend to a smooth consistency.
5. Add the splash of lemon juice and the cinnamon and pulse once again.
6. If you wish a thinner smoothie, you can add some ice cubes or soy milk.
7. Garnish by sprinkling with cinnamon, and add perhaps a twig of lemon balm.

Yield: one 9″ pie

Ingredients:

for the filling:

• 4 cups rhubarb, cut in 1 inch pieces
• 1 cup raisins, I used golden raisins
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 teaspoon cinnamon
• splash lemon juice

for the crust:

• 3 cups all-purpose flour
• 3/4 teaspoon salt
• 4-6 tbs. ice water
• 3 tbs. white sugar
• 1 cup vegetable shortening, vegan margarine or coconut fat

Directions:

to make the dough:

1. In a large bowl, combine flour, salt and sugar.
2. Cut shortening into remaining flour mixture until it looks like coarse sand.
3. Blend in the water 1 tablespoon at a time, usually 4 or 5 tablespoons is enough.
4. Wrap dough and chill in a refrigerator.

to make the filling:

1. Place the rhubarb pieces and raisins in a large bowl.
2. Sprinkle in the sugar and mix lightly.
3. Mix the cornstarch, cinnamon, and lemon juice and pour over the rhubarb and raisins, mix lightly to coat all of the fruit.

to make the pie:

1. Preheat the oven to 400 F / 204 C .
2. Divide the dough into 2 pieces one about 2/3 and the other 1/3 for a lattice top pie. If you want a full cover pie, then divide 50/50.
3. Roll the dough out on a lightly floured work space.
4. Place one of the rolled out pie doughs in a 9 inch pie pan.
5. Prick the dough on the bottom part of the pan in a few places here and there with a fork.
6. Pour the filling in and gently level off the top.
7. For a lattice top:
   - Slice the rolled out dough in thin strips.
   - Lay the strips on top forming a lattice.
   If you are making a full top:
   - Place the other piece of dough on top, crimp the edges to seal and cut a few openings for the steam to evaporate.
8. Place the pie on a cookie sheet in case it bubbles over, you don’t want a messy oven.
9. Bake in the oven for 40 minutes or until the crust is golden brown.
10. Remove the baked pie and allow to cool down for at least 10 minutes so that the filling “sets”. Otherwise, it is too hot to eat, and the filling will be a bit too liquid.

Our rhubarb is just beginning to come above ground. But luckily we have some from last season nicely frozen in the freezer. Our strawberries were also frozen, as they do not ripen before early summer. We’re looking forward to having this again in the spring and early summer.

Serving Size: 4

Ingredients:

• 1 cup stewed rhubarb and juice
• 1 cup fresh or frozen strawberries
• 1 cup apple juice
• 8 tablespoons plain soy yogurt
• 1/2 teaspoon cinnamon (optional)

to make stewed rhubarb:

• 1 cup rhubarb pieces
• 2 tablespoons sugar
• 1/4 – 1/2 cup water

Directions:

to make the stewed rhubarb:
Place all in a small saucepan and cook until the rhubarb is soft.

for the smoothie:
Combine all the ingredients in a blender and pulse until smooth.

Notes:

This is also nice using ginger instead of the cinnamon.

Serving Size: 2

Ingredients:

• 1 block tofu
• 3 tablespoons ap flour
• 1 tablespoon cornstarch
• sat and pepper
• oil for cooking
• 2 bell peppers in thin slices
• 1 tablespoon oil
• 1 cup couscous
• 1 vegetable bouillon cube
• 1 tablespoon mixed herbs
• 2 rhubarb stalks, chopped
• handful raisins
• 2 tablespoons sugar
• 1/4 cup vinegar
• 1 small onion, chopped
• 1 tablespoon oil
• 1 clove garlic, minced
• 1 teaspoon ginger powder
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon allspice
• 1/8 teaspoon coriander
• 1 teaspoon grainy mustard
• 1/2 jalapeno pepper, de-seeded and minced

Directions:

Make the chutney first, as it takes the longest, then prepare the peppers, then the tofu, and while frying the tofu, swell the couscous.

To make the chutney:
Place the oil in a medium saucepan, add the onions and garlic and saute until the begin to soften.
Add the vinegar and sugar and stir until the sugar is dissolved.
Add the chopped rhubarb, ginger, raisins and seasonings and cook gently for 5-7 minutes, or until the rhubarb is tender.
Season to taste with any additional spices.

Slice the bell peppers thinly.
Heat the oil in a small frying pan and sate until the peppers are soft.
Remove the peppers from the pan, drain on a paper town and keep warm until ready to serve.

To prepare the tofu:
Pat the tofu dry with paper towels.
In a small bowl, mix the flour, salt cornstarch and pepper.
Slice the tofu into thin cutlets of your desired shapes.
Drop the tofu into the flour mixture and gently toss to ensure each side of the tofu is coated with the flour mixture.
Reheat the frying pan, and using the oil that was used for the peppers, add any more that might be needed for the tofu and heat.
Place the tofu in the oil and gently fry, turning so that each side is golden brown.

To make the couscous:

Place the vegetable bouillon cube and herbs in the bottom of a bowl. Put the dry couscous on top.
Pour enough boiling water over the couscous to submerge the couscous and about a 1/2 of water on top.
Stir the mixture and place a plate or lid on the bowl.
Allow the couscous to swell (about 3-5 minutes).

To serve the meal:
Place a generous amount of couscous in the bottom of a bowl.
Put the tofu cutlets around and add the pepper slices.
Add a few dollops of rhubarb chutney and enjoy.

Yield: 4 small individual tarts

Ingredients:

for the crust:

• 1/4 cup ground almonds
• 1/4 cup either rolled oats or granola and or bran
• 1/2 cup whole flour
• 1/4 teaspoon salt
• 2 oz.vegan margarine
• 1 tablespoon agave or maple syrup

for the filling:

• 1 &1/2 cups soy yogurt
• 1/2 coconut flakes
• 3-4 tablespoons powdered sugar, depending on how sweet you want it
• 1 teaspoon coconut flavoring
• 1 teaspoon vanilla flavoring

for the rhubarb:

• 3-4 stalks fresh rhubarb depending on size
• 1 cup water
• splash lemon juice
• 2-3 tablespoons sugar
• optional mint as a garnish

Directions:

to make the crust:

1. Mix the ground almonds, oats, bran and/or flour in a large bowl.
2. Add the salt and mix together.
3. Cut in the vegan margarine until the mixture resembles sand.
4. Add the syrup and mix to form a ball.
5. Place the crust into oiled ramekins or a small spring form.
6. Put most of the dough in the center and using your fingers, press to thin the mixture towards the edges.
7. Place the dough in the refrigerator to harden for 1 hour.
8. Bake at 350 F, in a preheated oven for 5-10 minutes or until golden.
9. Remove from the oven and allow to cool completely before filling.

to make the filling:

1. Combine all the ingredients together.
2. Place in the refrigerator to cool and become semi-solid or thicker.

meanwhile:

1. In a small sauce pan bring the sugar and water to boil.
2. Clean and slice the rhubarb.
3. Turn the heat under sugared water off and add the rhubarb pieces and a splash of lemon juice.
4. Allow the rhubarb to ‘cook’ for 5-10 minutes or so then remove them from the pan and allow to drain and cool. You want the rhubarb to be cooked, but to remain as solid pieces.

to make the tarts:

1. Fill each tart crust with a generous amount of the coconut filling.
2. Add 3 or 4 pieces of rhubarb on top and optionally garnish with mint leaves.

Serving Size: 8

Yield: one 9″pie

Ingredients:

for the pie crust-makes 1 bottom and a lattice top:

• 1 & 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 & 1/2 tbs. baking powder
• 4-6 tbs. cold water
• 1/2 cup vegan margarine

for the filling:

• 2 cups rhubarb, chopped
• 2 cups strawberries, hulled and sliced
• 1 & 1/4 cup sugar
• 4 tablespoons flour
• 1 teaspoon cardamom
• 1 teaspoon ground ginger
• 1/2 teaspoon salt

Directions:

For the pie crust:

1. In a large bowl or food processor, combine flour, salt, baking powder and sugar.
2. Cut margarine into the flour mixture until it looks like coarse meal.
3. Add the water a few tablespoons at a time.
4. Mix until it becomes a smooth dough.
5. Wrap dough and chill in refrigerator.
6. Divide the dough into 2 pieces, one slightly larger than the other.
7. Roll the larger pie out for the bottom of the pie and place in a pie pan.
8. Preheat the oven to 400 F / 204 C.
9. To make the filling, place the cut rhubarb and strawberries in a large bowl.
10. In a smaller bowl, combine the sugar, flour salt and spices, and pour the mixture over the fruit.
11. Gently mix the fruit to be evenly coated with the dry ingredients.
12. Place the fruit mixture in the pie shell.
13. Roll the other pie of dough out cut the strips to form the lattice and weave on top o the fruit to form the lattice top.
14. Bake in the oven for 35-40 minutes or until golden brown.
15. Remove from the oven and allow to col. he pie s quite juicy, cooling will allow to to solidify.
16. Serve warm, possibly topped with whipped soy cream or soy ice cream as desired.

Serving Size: 2

Ingredients:

• 3 slices frozen puff pastry, thawed
• 1 orange
• 1 cup orange juice
• splash lemon juice
• 1 tablespoon sugar
• pinch cinnamon (optional)
• 2 teaspoons corn starch
• 2 tablespoons almond flour
• 2 stalks rhubarb

Directions:

1. Preheat the oven to 220 C or the temperature recommended on the package of puff pastry.
2. Pour the orange juice into a small saucepan.
3. Add the corn starch and mix well.
4. Add the sugar and cinnamon and stir well.
5. Bring the sauce to a gentle boil, stirring, until it becomes clear ad thick.
6. Remove from the heat and allow to cool.
7. Thaw the 3 slices of puff pastry.
8. Slice 1 into 8 thin strips to make the extra edges on the other two pastries.
9. Wet the edge of all four edges of each puff pastry and lay the strips on each edge s that there is a slight rim on each pastry.
10. Prick the center part of the bottom with a fork s that that part does not raise.
11. Spoon 1 tablespoon of the orange sauce carefully onto the center bottom of each pastry.
12. Sprinkle 1 tablespoon of almond flour on the orange sauce and spread on the bottom of the puff pastry evenly.
13. Clean the rhubarb and slice in thin slices. Lay the rhubarb slices onto the almond orange sauce.
14. Lightly wet the rim of each pastry ad sprinkle a teaspoon of sugar over the pastry- rhubarb and edging.
15. Bake in the oven for 18-20 minutes or until golden brown.
16. Serve the pastries with some orange sauce on top, and a slice of orange on the side.

Serving Size: 6

Yield: 1 sheet cake

Ingredients:

for the cake:

• 3 long stalks of rhubarb
• 4 ounces silken tofu
• 1 cup coconut milk
• 1 cup unsweetened coconut flakes
• 1 capful vanilla extract
• 1 capful coconut flavor or almond
• 1&1/4 cups sugar
• 1/2 cup light vegetable oil
• 3/4 teaspoons baking powder
• 3/4 teaspoons baking soda
• 2 & 1/2 cups all purpose flour
• pinch salt
• powdered sugar for dusting

Directions:

1. Preheat the oven to 350 F.
2. Spray a baking sheet with sides or large casserole dish with oil.
3. Line the dish or sheet with baking parchment.
4. Clean and slice the rhubarb to lengths that will fit in the dish or on the baking sheet.
5. Measure the tofu and puree.
6. Add coconut milk and oil and mix.
7. Add the sugar coconut flakes and flavorings.
8. In a separate bowl, mix the dry ingredients.
9. Add the wet ingredients to the dry and mix. I use a spoon as it goes quickly and is not stiff or difficult to do.
10. Pour the batter onto the cookie sheet or in the baking dish.
11. Lay the slices of rhubarb on top of the cake.
12. Place in the oven and bake for 1 hour or until golden on the top.
13. Remove from the oven and allow to cool before removing from the baking dish.

Optionally serve rhubarb compote and soy mascarpone on the side.

To make the soy mascarpone:

1. Mix 1 tablespoon of raw cashew butter to 3 tablespoons of plain soy yogurt.
2. Optionally add a splash of lemon juice, some vanilla extract or if desired, a bit of powdered sugar.

To make the rhubarb compote:

1. Slice 1 cup of rhubarb pieces.
2. Add 1/4 cup of sugar to 1/4 cup water
3. Optionally add a pinch of ginger.
4. Place all in a small sauce pan and simmer lightly until the rhubarb has become soft.

Notes:

We enjoyed this tasty cake served with a dollop of vegan mascarpone and fresh rhubarb compote. I used a large glass casserole dish for this, and as a result the cake was a bit thicker than I wanted. Next time I will make it as a sheet cake.