Cookie CPR, Apricot Pah, & BBQ Lentils
May 25, 2008 at 7:37 am | In blahblah, recipe |
“Cookie CPR, whaaaat?”, you ask.
well, yeah: that’s what I’d call reviving an old favorite by finally making a batch of the first cookie I loved when getting hooked on vegan baking.
I had to give up on these a while back because of our treacherous oven and its tendency to freak out as soon as the temperature tops 375F, but once again, the toaster oven came to the rescue and fixed my craving. it should probably get a superhero status at this point, that toaster oven thing.
is it common here in the States to eat apricot pie? because it doesn’t seem like it. it’s the number one pie for me. I jumped at the chance of buying organic apricots the other day solely for the purpose of making one, and boy oh boy, did it hit the spot. so much so that I don’t even have a picture to prove it!
Apricot Pie
usual pie crust (I made it with shortening and half whole wheat pastry/half all-purpose flours this time)
16oz fresh apricots, preferably organic, washed, halved, then quartered
1/4 cup turbinado sugar
1 T all-purpose flour
preheat oven to 375F. press pie dough in a prepared pie plate, pre-bake for 7 minutes.
combine apricots, sugar, and flour in a large bowl, stir well until you can’t see the flour anymore.
place in pre-baked crust, bake for 40 minutes or until the apricots are tender and the crust is golden brown.
let cool on a rack.
and finally, I had too much energy after all these goodies so I made a pot of Barbecue Lentils, a recipe found on vegancooking a long time ago.
what I changed or will change: less water (probably 3 1/2 cups) next time, since I like my lentils to have some bite left in them. I didn’t bake them, but finished them off in the pot as I didn’t want to start the oven at the time. I didn’t have tomato sauce, so I puréed (a 14oz can of) diced tomatoes and added 1 T tomato paste. I also used dried minced onions.
VeganCooking’s Barbecue Lentils
2-1/3 cups lentils, rinsed
5 cups water
1/2 cup molasses
2 T light brown sugar
1 T vinegar
1/2 cup ketchup
1 t dry mustard powder
1 t vegan Worcestershire sauce
16oz tomato sauce
2 T minced onions
1/4 t Liquid Smoke, optional
combine lentils and water in a large pot, bring to a boil and simmer for 30 minutes or until tender but whole. stir in remaining ingredients to the cooked lentils and bake at 350F for 45 minutes.
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I love apricot pies! They aren’t in season here yet, but they will be very soon! Like the official beginning of summer or something.
And thanks for the BBQ lentil recipe, yum!
Comment by shellyfish — May 25, 2008 #
Oh, no my oven loves to ruin cookies, too! I am glad your toaster oven was willing to help.
Comment by Mihl — May 25, 2008 #
Chocolate-Chip-Oatmeal cookies + Apricot Pie + BBQ’d Lentils = good day of eats!
Comment by VeggieGirl — May 25, 2008 #
Oohhhh yum! BBQ-lentils… hello!
Comment by Romina — May 25, 2008 #
Apricot pie sounds like the perfect summer pie! No doubt yours would be one of the best out there, photo or not :)
Comment by Ricki — May 25, 2008 #
HI! Your blog is beautiful. Your pictures are absolutley amazinggggggg! Your very talented.
Lately I’ve been baking up a storm too. Sometimes ya Your pie sounds delisiousssss
Comment by Vegan on Stage — May 25, 2008 #
I’ve been working on this week’s meal plan this afternoon, and I have deemed these cookies my baking project for Thursday. I can’t wait to try them!
I can’t say I’ve had apricot pie. Maybe it’s a coincidence, or maybe it isn’t that common in the U.S. But another possible reason is that even non-organic apricots are really expensive right now - $3.99/lb. at my market! I love how easy your pie crust recipe is, too! And lentils are sooo good; it makes me happy to see that other people enjoy them too.
Comment by ruby red vegan — May 25, 2008 #
I’ve never had Apricot Pie before, it sounds tasty though! Those lentils sound tempting as well, like a wonderful summer-time food, I’ll have to give them a try. I can’t believe you baked those perfect-looking cookies in a toaster oven, they make me reallllly want a toaster oven,
Comment by Ash — May 25, 2008 #
I’ve never had an apricot pie but it sure sounds delicious! Gives me a reason to buy bunches of apricots that I’ve been seeing in the grocery store!
Comment by Vegan_noodle — May 25, 2008 #
Oh, wow, fresh apricot pie must be the best thing ever! And I’ve never baked a lentil dish. It sounds wonderful and now I’m so hungry.
Comment by atxvegn — May 25, 2008 #
I love the BBQ lentils. I just posted about a bean side dish, but I’ve been meaning to make a lentil dish. I don’t have a good main dish idea for lentils, so this is the perfect compliment for dinner this week.
Comment by Nick — May 25, 2008 #
Mmmm, cookies & pie!
Comment by melisser — May 26, 2008 #
I’ve never even heard of apricot pie, but it seems like a great idea! I love just about any fruit pie…actually, I just love pie. And cookies. And cakes. And all things dessert!
Comment by Bianca-Vegan Crunk — May 26, 2008 #
Celine! Apricot and pie are magic words for me! Thanks for the recipe and you blog is become greater every day!
Have a good day honey!
Silvia
Comment by Silvia — May 26, 2008 #
I can’t remember how much the apricots were at TJ’s, but I think under 3 bucks. I don’t think I would have bought them had they been more expensive, so that must be right.
it’s killer to have and watch every single price these days as everything appears to have skyrocketed. hopefully that’ll change back soon…
thanks for the comments and happy Memorial Day to everyone who celebrates/has the day off!
Comment by Celine — May 26, 2008 #
I’ve never heard of an apricot pie, crazy. I suppose you can make pie from pretty much any fruit though, thanks for the idea! BBQ lentils sound really nice too.
Comment by veganhomemade — May 28, 2008 #
Should I use red lentils in the bbq lentils? (or French, or some kind I haven’t heard of?)
You take beautiful pictures of the food, and your recipe instructions are very clear! Thanks!
Comment by Kate — June 5, 2008 #
I wouldn’t recommend using red lentils as they do break down more quickly than other kinds: go for brown or black or even green.
Comment by Celine — June 5, 2008 #
I’ve made the BBQ lentils a few times now. They are wonderful! My very picky sister loves them too. I bookmarked your blog for her when I stayed at their house for a few days.
Comment by tranabanana — July 17, 2008 #
they are! I just made them again, with a few tweaks here and there, and they’re even better suited to my taste now. woo!
Comment by Celine — July 18, 2008 #