Healthy-ish Oat Pear Pie

Greetings! I haven’t written any recipes in over a month but if you’ve been reading my blog for a while, you may have noticed that I tend to write less when I’m busy with school. In addition to being a full-time grad student, I also started a new job in september as a nutritionist! All of my work seems to be paying off and it’s a great feeling. I’m a big believer in occasionally celebrating achievements with healthy baked goods. I’m also a big fan of local produce. Combine these two you get my latest recipe: Healthy-ish Oat Pear Pie. I’m calling this recipe “healthy-ish” because pie isn’t the healthiest food in general, but I did make a healthier version of pie by using whole wheat flour and less (vegan) butter than found in some recipes.

Healthy-ish Oat Pear PieIMG_7578

Ingredients

Pie shell:

  • 2.5 cups whole wheat pastry flour
  • 1/4 cup granulated sugar
  • 1/2 tsp. salt
  • 1.5 sticks of  3/4 cup Earth Balance spread (melted)
  • 1/4 cup cold water
  • 1 tbsp. nondairy milk

Filling:

  • 4-5 medium sized, locally grown (if available) bosc pears, peeled, cored, and sliced
  • 2 tbsp. maple syrup
  • 2 tbsp. brown sugar
  • 1 tbsp. agave
  • 1 tbsp. lemon
  • 2 tbsp. cornstarch
  • 1 tbsp. cinnamon

Topping:

  • 1/2 cup old fashioned rolled oats
  • 1/4 cup brown sugar

Directions

For the pie shell:

  • Measure and mix dry ingredients. Melt the butter and add into the dry ingredients, mix well. Add the nondairy or regular milk along with the cold water into the mixture, slowly. If the mixture becomes too moist, add a little more flour by the tablespoon. Set aside and refrigerate for 30 minutes to an hour. After time has elapsed, spray a round pie pan/tin with nonstick spray. You can either roll out the dough using a rolling pin coated in flour so that the dough can easily be placed and spread into the pie pan OR you can use your hands to transfer the dough to the pan and mush it into the pan so that it is completely covered on all sides (I used the second method). Add any extra dough to the upper sides of the pan to create a thicker crust.

For the filling:

  • Peel, core, and cut the pears. Pears should be cut into small pieces, but not diced. Place the pears in a large bowl, and add the maple syrup, honey, sugar, lemon juice, and stir in the cornstarch so that it dissolves into the liquid. Mix well. Add the cinnamon and mix. Transfer the filling into the pie crust that lines the pie pan.

For the topping:

  • Sprinkle oats and brown sugar on top of the filling.

Preheat the oven at 375°F. Bake for 40-50 minutes, until the edges of the crust are browned and a knife can be inserted cleanly into the center of the crust. Remove from the oven after baking and allow to cool before cutting. Serve with ice cream, soy ice cream, sorbet, or hot cider. As always, enjoy!

-Jess

Eat Local: Mexican Inspired Summer Salad

One of the best things about summer is that it’s a great time to use ingredients that are grown locally. Shopping at farmers markets and stores that support community agriculture is one way to live healthier for yourself and for the planet. The following recipe was inspired by local tomatoes, corn, and beets. This recipe is vegan, gluten free, and makes a great main course, side dish, and can also be used as a dip or cracker topping. Whichever way you eat it, enjoy it!

Mexican Inspired Simple Summer SaladIMG_6567

Ingredients:

  • 2 beets, peeled
  • 1 ear of corn, cut off the cob (note: I didn’t cook the corn I used, but if you want, you can also boil it along with the beets).
  • 1 medium tomato
  • 1 avocado
  • 1 can of black blacks, drained
  • juice of 1 lime
  • cilantro (optional)
  • 1/4 cup fresh squeezed orange juice
  • salt and pepper, to taste

Directions:

  • Boil water in a pot, and while you’re waiting, peel the beets and cut the other ingredients. The avocado and tomato can be diced or cubed. Remove the corn from the cob and set aside ingredients.
  • Place the beets in the boiling water and allow to cook for 15-20 minutes or until soft.
  • Remove the beets from the boiling water and allow to cool. Then, cube the beets using a knife.
  • Drain the black beans, and mix the corn, beets, tomato, and avocado together.
  • Add the lime and orange juice, salt and pepper, and optional cilantro. Allow to marinate for a bit (the amount of time is completely up to you!)
  • Enjoy as a main course by adding this to taco shells, or enjoy as a side dish.

-Jess

A Protein-Packed Vegan Side Salad

photo 2-8

Eating heavy meals during the summer can make you feel lethargic, so a lot of people seem to eat more fresh salads and lighter fare. It’s still important to consume adequate amounts of protein, which is why choosing meat-free sources of protein may be especially appropriate for summer weather (meats can leave a heavy feeling in the stomach). The salad I’m sharing today makes an excellent side dish and the best part is that most of the ingredients (excluding the beans) can be found at your local farmers’ market or farm stand.

Corn, Tomato, and Bean Salad

Ingredients

• One 12 oz. can of black beans (or a different type of bean that you like)
• 16 oz. baby tomatoes, or whole tomatoes, cut into smaller pieces
• ¼ cup diced onion
• 1 tbsp. extra virgin olive oil
• 1.5 cups cooked corn (it can be fresh, canned, or frozen)
• a few leaves of fresh or dried oregano
• a few leaves of fresh or dried cilantro
• 4 tbsp. fresh or canned salsa
• salt and pepper to taste

Directions
• Boil water and boil or steam corn for a few minutes. Drain the corn (if it’s still on the cob, remove using a knife)
• Cut baby tomatoes or whole tomatoes into smaller pieces
• Heat the beans (I used a microwave) and drain so that some of the salt and other liquid is rinsed away
• Combine the corn, tomatoes, onion, herbs (oregano and cilantro), salt and pepper together.
• Drizzle olive oil and salsa on top and then mix gently
• Refrigerate or serve immediately
• Enjoy!

-Jess