How to make a delicious vegan pie for Pi Day

March 13, 2020 by  
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Pie is delicious on any day, but Pi Day may be the impetus to bake — or at least eat — a pie. The annual celebration is named for the mathematical constant ? and observed on March 14, because ? is 3.14. In honor of Pi Day, Lisa Clark, owner of Petunia’s Pies & Pastries in Portland , Oregon shares some of her vegan pie baking tips with Inhabitat. This Pi Day is especially exciting for Clark, as it marks Petunia’s 10th anniversary. Inhabitat: What are the main differences between vegan and non-vegan pies? Clark: The main difference is just the fact that you don’t use butter for the pie dough. We use a blend of half soy -free Earth Balance and half organic shortening. We never use any of the hydrogenated stuff. Even the fillings are not too different: the fruit and a sweetener, which is usually just sugar, and citrus and something to thicken it, whether it’s organic corn starch or tapioca pearls. We do a lot of pies with streusel. We make that the same as traditional streusel but we use, again, the soy-free Earth Balance instead of butter. Related: 12 delicious and crowd-pleasing vegan brunch ideas Inhabitat: What about cream pies? Clark: That’s where it gets definitely a lot more challenging. We make coconut cream pies and chocolate cream pies, and we do key lime pie and banana cream. Depending on what the flavor is, we use a lot of coconut cream instead of regular dairy cream. We try not to use a ton of soy. A lot of people don’t tolerate it well, including myself, so we use a lot of coconut cream and nuts. We try to do some without nuts, because there’s a lot of nut allergies, too. When we make our chocolate cream pie, we use the Mori-Nu silken tofu with the coconut cream just to help the texture be a little more smooth and creamy like it would be traditionally. Automatically, that makes it super thick. Folding in the melted chocolate, it really stiffens up and sets in the fridge. We make coconut whipped cream instead of regular whipped cream for the tops of pies. Inhabitat: How do you make meringue without eggs? Clark: For the meringue, we use dehydrated aquafaba powder. We were using actual aquafaba from a can of chickpeas. But the problem with that is, what are we going to do with all these chickpeas? So there’s a product now that’s dehydrated aquafaba powder; you have to add a certain amount of water per tablespoon and mix it up. Then you cook it on the stove to reduce it down to a third of the volume. You take what’s left, and you whip that up with sugar, like if you were making a traditional meringue with egg whites and sugars. Inhabitat: What are the easiest pies to make? Clark: Definitely the fruit pies are the easiest. Berry pies are the easiest because there’s really no prep involved with the berries . Our most popular pie that we’ve made for the longest time is the bumbleberry peach pie. It’s a mix of blackberries, blueberries, raspberries and peaches. We make a coconut hazelnut streusel for the top. ( See the recipe below! ) In the summertime, if people go berry picking, that’s the best time and the best way to make the most amazing pies with fresh, in-season berries. Other times of the year, it’s totally fine to use good frozen berries or even frozen peaches. Frozen fruit works fine, it’s just a little more temperamental with the baking time. There’s more moisture in the fruit because it’s frozen, so all that water is trapped in there. Inhabitat: Can you share any shortcuts you’ve learned over the years? Clark: Chill the fats and mix all your dry ingredients ahead of time. If there’s any fruit to prep, or the lemon zest, you want to do it in advance. I will sometimes measure out the sugar and any of the spices that are going in the filling in a little bowl and have that ready. You can make the streusel in advance and keep it in the fridge. I like to get all the steps of everything ready, so when I want to throw it together, it goes together much faster. Inhabitat: What is the most basic equipment somebody needs to make a pie? Clark: A pie plate and a rolling pin. At the very minimum, that’s what you need. Beyond that, if people have a handheld little pastry blender, that’s really helpful to make the streusel and the pie crust. But you don’t have to one. You can just cut it by hand. Beyond that, if people have a food processor for the crust and streusel, that makes it even faster. A zester for the lemon zest for the filling. A knife. But most people have a knife. And time. You just need some time, some patience. Inhabitat: Any pie mishaps you’re willing to share? Clark: Oh, yeah. I think the most common one would be just not baking the pies long enough. It’s always different. It depends on the weather , it depends on the oven, the flavor of the pie, how much moisture is in the fruit, how long you mix the dough. Sometimes, the crust can start to get too brown in the streusel, but the filling isn’t cooked. We actually bake a pie for the first half without the streusel and then we put the streusel on for the second half of baking to help with that. Every oven is so different. It depends on how thick your pie plate is, too. Like a deep dish or a more shallow pie plate, the baking times can vary so much. The only way to know when it’s really done is by seeing how the fruit bubbles up through the streusel or through the crust on top. It should be bubbling really slowly and look really thick and syrupy. If it just looks watery, like water bubbling out, it’s totally not done. Inhabitat: Any last words of advice for Inhabitat readers? Clark: The biggest advice I want to give people is not to be intimidated. I think when you read the steps, it can sound like a lot. But when you break it down and take one step at a time, it’s really not too bad. The more you do it and practice, it gets easier and easier. Pies are simple. It’s just a dough and a filling you have to sweeten and thicken. And you have to bake it. That’s really all it is. So just remember, it’s very simple and don’t overthink it too much; try to have fun. When people realize that, they tend to do a better job and not get so stressed about it working. As long as it tastes good, too, it doesn’t matter what it looks like. Be brave. Recipe for Bumble Berry Peach Pie with Coconut Hazelnut Streusel By Lisa Clark, Petunia’s Pies & Pastries Pie Crust 1/2 cup + 1 tablespoon white rice flour 7 tablespoons + 1 1/2 teaspoons brown rice flour 7 tablespoons + 1 1/2 teaspoons tapioca flour 1/4 cup + 2 tablespoons millet flour 3/4 teaspoon xanthan gum 1 tablespoon + 1 1/2 teaspoons sugar 3/4 teaspoon salt 1/4 cup + 1 1/2 teaspoon Earth Balance spread, very chilled & cut into 1/4” pieces 1/4 cup + 1 1/2 teaspoon organic vegetable shortening, very chilled & cut into 1/4” pieces 1/4 cup + 2 tablespoons ice cold water Filling In spring and summer, use fresh berries & peaches if possible. The rest of the year, frozen berries and peaches will work just fine. 1 1/2 cups raspberries 1 1/2 cups blueberries 1 1/2 cups blackberries or marionberries 3 1/2 cups sliced peaches 1 cup sugar 6 tablespoons organic cornstarch 1/4 teaspoon nutmeg 2 tablespoons fresh lemon juice Coconut Hazelnut Streusel 1 cup hazelnuts, toasted and skinned 1 cup coconut 1/4 cup millet flour 1/4 cup white rice flour 3 tablespoons brown rice flour 3 tablespoons tapioca flour 2/3 cup sugar 1/4 tsp salt 1/2 teaspoon cinnamon 1/4 cup Earth Balance spread, chilled and cut into 1/4” pieces To make the crust, combine the flours, xanthan gum, sugar and salt in a mixing bowl and mix well. Add the cold shortening pieces and the cold Earth Balance pieces, and blend with a handheld pastry blender until the fat pieces are in pea-sized clumps. Be careful not to overwork the fats into the dry ingredients. Drizzle the ice-cold water over this mixture and mix by hand until the dough comes together and forms a ball. Again, be careful not to overwork the dough. Flatten the dough into a disk about 1” thick and wrap in plastic. Chill for about 20 minutes. Remove the dough from the fridge and place on a lightly millet-floured non-stick baking mat or countertop. Roll the dough into an even circle, about 1/4” thick. Transfer to a pie plate. Press the dough into the pie plate and form nice fluted edges. Refrigerate the pie shell for 15 minutes before baking. Preheat oven to 350 degrees Fahrenheit. To make the filling, combine all of the fruit in a large bowl. Mix the cornstarch with the sugar and nutmeg. Sprinkle this mixture over the fruit and mix to evenly combine. Pour lemon juice over the fruit mixture and stir well. Let sit for about 15 minutes (about 25 minutes if you are using frozen fruit) to form juices. Pour mixture into chilled pie shell. Place pie on a baking sheet lined with parchment paper. Bake for about 35 minutes (without the streusel). While the pie is baking, make the streusel. Combine hazelnuts, coconut, flours, sugar, salt and cinnamon in a medium bowl and mix well. Add the cold Earth Balance and work it in by hand until the Earth Balance is in pea-sized clumps. Larger clumps are better than smaller for the streusel. Refrigerate until ready to use. Once the pie has baked for 35 minutes, carefully remove it from the oven and top evenly with streusel, covering all of the fruit. Bake about 35-40 minutes more. The streusel and crust should be golden brown. The pie is ready when you can see the juices bubbling out on the edges and it looks very thick and syrupy. If it appears watery, continue to bake. Let cool (at least 2-3 hours) so the pie can set a bit, then slice, serve and enjoy! + Petunia’s Pies & Pastries Images via Lisa Clark

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How to make a delicious vegan pie for Pi Day

Modular tiny home on wheels can fit a family of 6

March 13, 2020 by  
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Although  tiny home living  has typically been geared to young couples looking to downsize, Barcelona-based creative studio,  In-Tenta has used their savvy, space-efficient skills to show us that tiny homes can be a great choice for families as well. Their latest design, the TENZO, is a modular 430 square foot home on wheels that comfortably accommodates an entire family of six! While most tiny homes are usually designed for two to four occupants, and maybe a pull-out sofa for guests, the TENZO tiny home is an outstanding design for families that would like to experience a more minimalist lifestyle. Related:The DROP Eco-Hotel is a Portable Prefab Pod Home for the Modern Nomad At 430 square feet, the structure isn’t much bigger than most contemporary tiny homes. A  modular design , the three-bedroom home is built off-site, which reduces its impact on the environment. Additionally, the home is built on wheels, so there’s no need for a permanent foundation, further reducing its footprint. But what makes this tiny home stand out is its strategic use of space. The space-efficient layout  revolves around the central living space, which includes a lounge area, kitchen and dining space. At the heart of the home is the wonderful outdoor deck that leads into the interior via double sliding glass doors. Shaded by a unique set of sunshade sails, there is even an outdoor bar area that connects directly to the kitchen’s countertop. For the interior, the main living room is light and airy with custom furnishings. An abundance of windows allows natural light  and ventilation, while the sliding glass doors open completely to blend the indoor and outdoor spaces into one large lounge area. The  tiny home ‘s three sleeping quarters are arranged around the main living space. There is a large master bedroom with an en-suite bathroom and closet. On the other side of the design are two more bedrooms, one with two single beds and the other outfitted with a set of bunk beds — a perfect setup for family-style tiny home living. + In-Tenta Images via In-Tenta

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Modular tiny home on wheels can fit a family of 6

New refrigerator camera takes aim at food waste

August 17, 2017 by  
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We know food waste is an issue, but often it’s all too easy to forget about that bag of lettuce in the back of your refrigerator until it rots. It turns out 40 percent of the salad British families buy each year ends up in the trash – but a new refrigerator camera could help slash that waste. The Smarter FridgeCam helps people monitor expiration dates and even suggests recipes – for far less than the price of a smart refrigerator. London-based company Smarter says their FridgeCam can turn any refrigerator into a smart one for £99.99, or $129.50. The wireless FridgeCam allows users to monitor what’s in their fridge from anywhere using an app . But the product doesn’t just snap a fridge selfie. It also tracks expiration dates, notifies users when it’s time to buy more of a product, and offers recipes to help them use up food . Related: Peek inside the zero-waste kitchen of the future Smart refrigerators can cost thousands of dollars, but according to Smarter, the FridgeCam could save users as much as £400, or around $518, every year – meaning the device pays for itself in around three months. The company says their product will work with any refrigerator on the market right now, and their app works for iOS and Android. Smarter founder Christian Lane told The Guardian, “The supermarkets tell us that the way we shop has fundamentally changed. People are shopping little and often and using different shops. The more we developed and trialed this technology, the more we found that it could not just help reduce food waste but it also encourages people to shop in a smarter and more efficient way.” The FridgeCam is currently available for pre-order here . It’s slated for a September launch, and Smarter says free shipping is available for the United Kingdom and United States. + Smarter FridgeCam Via The Guardian Images via Smarter Facebook

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New refrigerator camera takes aim at food waste

Rooftop farms in Gaza provide lifeline to the community

August 17, 2017 by  
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Meeting even basic needs in Gaza can be a challenge for the nearly 2 million people that live in the territory’s 141 square miles. Under  Israeli blockade, which prevents vital supplies from reaching Gaza and inhibits international trade, the Palestinians living there rely on resilience and innovation to survive with the resources they have. Squeezed out of arable land, many Gaza residents are farming upwards, on the rooftops of the dense urban Mediterranean territory. Rooftop farming is fairly new in Gaza. Starting in 2010, an urban farming project by the United Nations’ Food and Agriculture Organization equipped over 200 female-headed households with fish tanks, equipment, and supplies to build and maintain an aquaponics growing system, in which fish provide both edible protein and fertilizer for vegetables with roots growing into water, without soil. This initial design was adapted by others to suit their available resources and needs. The current model, designed and built by Palestinians, involves recycled plastic and wood being used to create garden beds, which are then planted with seeds from local farmers. Related: Gaza man’s DIY solar desalination machine can produce 2.6 gallons of fresh water every day The growing rooftop farming scene in Gaza is helping to met the needs of a population increasingly threatened by food insecurity. However, a garden is often more than simply the food that it produces. “There are many useful benefits with this project,” said Dr. Ahmad Saleh, an agricultural consultant, former professor, and community organizer who is helping to promote urban farming in Gaza. “Rooftop agriculture enables and empowers people. It allows them to find effective ways to confront environmental problems and helps create a healthier population.” Muhyeddin al-Kahlout, a former school director, sees his gardens as a social gathering spot. “We are experiencing severe power shortages and there is already a scarcity of recreational places,” he said. “Many of my friends liked the idea. Now they are starting to think about doing the same on their rooftops.” Via Sondos Walid / Electronic Intifada Images via  Mohamed Hajjar  and  David Berkowitz/Flickr

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Rooftop farms in Gaza provide lifeline to the community

6 Surprising uses for garlic you probably didnt know about

August 17, 2017 by  
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It’s garlic harvesting season, and those glorious, aromatic bulbs are now adorning farmer’s market stalls just about everywhere. Garlic isn’t just good for flavoring bread and warding off vampires: it has many great uses for your health, as well as around your home and garden. Read on to find out some of its more surprising uses, and develop an even greater love for this fine and fragrant bulb. 1. Ear Infection Remedy The ancient Egyptians used garlic for its many medicinal purposes, as did the Romans and Greeks, and it’s safe to assume that it was used for thousands of years before anyone decided to commit such knowledge to papyrus. Olive oil’s polyphenols are anti-inflammatory, while the allicin in garlic is anti-microbial, as well as anti-viral and anti-fungal properties, so they work well together to treat bacterial as well as viral infections… much like the type that likes to nestle inside damp ear canals. What you’ll need and how to prepare it: The ratio of garlic to olive oil is 1:2, being 1 clove of garlic, minced (organic is preferable), to 2 tablespoons of olive oil. The allicin in garlic stabilizes best in a liquid, but loses its potency quickly: be sure to use this pretty much immediately after being made. Step 1: Heat the oil in a small saucepan on medium-low heat, and once warmed, turn the heat down to the lowest setting and add the minced garlic. Keep this on low heat for 20-30 minutes to draw the garlic’s healing properties into the oil without cooking it. Step 2: Remove from the heat and allow to cool a bit. You should be able to dip a fingertip into it without flinching. Step 3: Strain through cheesecloth or muslin, then use an eyedropper to administer 2-3 drops in the affected ear. Stop up the ear with a cotton ball and ask the sufferer to remain lying down for a few minutes to allow the oil to seep down through the eustachian tube.* Note: Garlic olive oil is also an effective treatment for ear mites in pet cats and dogs. Dip a cotton swab into the oil and apply to the affected ear, wait about 10 minutes, then use a clean swab to clean it away. The mites and eggs will be sloshed out, and remaining oil will help to treat the inflammation caused by their bites. Related: Researchers discover how nature makes powerful antibiotics that defy resistance 2. Topical Treatment for Cold Sores and Acne Those anti-just-about-everything properties mentioned above also work wonders for skin issues like acne breakouts and cold sores. You can just take a raw garlic clove, slice it, and rub the cut side on the affected area a couple of times a day to speed its healing. Another approach is to crush a couple of cloves through a press, and mix the garlic juice with an equal amount of apple cider vinegar. Apply with a cotton ball and allow to dry on the skin. 3. Disinfecting Spray Cleaner Ideal for cleaning countertops in your kitchen or bathroom: fill a spray bottle with plain white vinegar, and add 5 or 6 finely chopped garlic cloves. Let this steep for about an hour, then spray any surfaces you’d like disinfected. Feel free to add a few drops of grapefruit, orange, or lemon essential oil to both boost the cleansing properties and improve the scent overall. 4. Cough Syrup Garlic-infused honey is a startlingly effective cough syrup, especially for those dry, hacking coughs that can keep you up all night. Keeping in mind how quickly allicin’s potency dissipates, make this about 10 minutes before you’re ready to take it as a remedy. What you’ll need and how to make it: 3 or 4 garlic cloves, crushed 1 teaspoon ground turmeric (optional) 1/2 cup honey (raw is preferable) 1 tablespoon fresh lemon juice Mix everything together and let stand for 10 to 15 minutes. Strain, and take a spoonful of it immediately. Related: DIY throat drops and cough syrup 5. Organic Pesticide for House and Garden Plants This wonderful allium’s anti-fungal and pesticidal properties means that it can work wonders as a wide-spectrum treatment for all kinds of plant-related issues. What you’ll need and how to make it: 1 large garlic bulb: remove the skins from all its cloves 2 liters of water 1 tablespoon liquid castile soap Step 1: Crush the garlic cloves well with a garlic press, and mix with the water. Let this steep for 8 to 12 hours. Step 2: Strain well, and then add the castile soap, like Dr. Bronner’s unscented. Step 3: Pour into a spray bottle, and spray your affected plants. This should help to eliminate aphids, borers, caterpillars, white flies, and slugs, and deter them from returning. Repeat every couple of weeks as needed. 6. Glass Repair This only works if you have a tiny, thin crack in glass. Have you ever noticed how sticky garlic is? Well, it’s a natural adhesive! If you drop your iPad and it develops a thin crack, slice a piece of raw garlic and rub it into the break. It’s sticky enough that it’ll keep the broken sides together, at least until you can get the glass replaced properly. *As with any other home remedy, this is not guaranteed to cure advanced infections, and can possibly cause more damage if the eardrum is ruptured. If the infection seems serious, or if the sufferer is in a significant amount of pain, consult a healthcare professional. Images via Unsplash and Wikimedia Creative Commons

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6 Surprising uses for garlic you probably didnt know about

12 easy no-bake desserts perfect for satisfying your sweet tooth in summer

May 29, 2016 by  
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Are you looking for a way to satisfy your sweet tooth without turning on the oven? You’re in luck. We’ve whipped up a dozen delicious no-bake dessert recipes perfect for the summer season. These vegan treats —many of which are gluten-free as well—are easy to make and can be stored in the fridge or freezer and served as a chilled snack. Keep reading to see all 12 recipes.

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12 easy no-bake desserts perfect for satisfying your sweet tooth in summer

Reusable Cocooon cuts down on food and plastic waste by keeping produce crisp

December 23, 2015 by  
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Wish you had a bag sturdy enough to take to the farmer’s market and put in your fridge? Meet Cocooon , a reusable and breathable bag built to carry and keep produce. Made from Tyvek and domestic materials , the water-resistant durable bag allows moisture to escape without letting liquids seep in to ensure that your greens stay crisp in your fridge. The bag is collapsible and extremely lightweight, making it cinch to throw into your bag when you’re on the go. + Cocooon The article above was submitted to us by an Inhabitat reader. Want to see your story on Inhabitat ? Send us a tip by following this link . Remember to follow our instructions carefully to boost your chances of being chosen for publishing!

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Reusable Cocooon cuts down on food and plastic waste by keeping produce crisp

VANMOOF’s ‘Boncho’ is a brilliant folding rain poncho for bicyclists

December 23, 2015 by  
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Biking in the rain sucks. The streets are slippery, your hands get cold, and water assaults you from every angle. VANMOOF ‘s new rain poncho makes rainy day cycling suck less. The Boncho is a lightweight, waterproof and breathable shell that extends over your handlebars to keep your hands, torso, and legs dry. (It won’t save you from tire splash – but that’s what fenders are for.) A flexible built-in frame gives the shell structure, and the whole thing folds into a tiny pouch you can keep in your bag at all times. Did we mention it’s affordable? If you act now, you can pick one up on Kickstarter for $50 and breeze through rainy days on your bike. + Boncho Bike Poncho + VANMOOF

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VANMOOF’s ‘Boncho’ is a brilliant folding rain poncho for bicyclists

Hearth & Market food truck is bringing the farmers market to you

December 23, 2015 by  
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Hearth & Market is a wood fired food truck & mobile farmers market that connects people to organic farms and healthy living. The main goal is to educate people about current food issues to create a dialogue towards better health and happiness, as well as make it easy to access the best organic food possible.  Offering nutrient rich, certified organic produce, Hearth & Market will visit cities across the country to share ‘made to order’ wood fired food prepared in the mobile kitchen and hand crafted food and products to take home and use in home kitchens, along with supplies, education and workshops to help teach people how to ‘do it yourself’ available online store. You can support this new endeavor on Kickstarter now and get some of their products as an early backer. Help Hearth & Market reinvent ‘farm to table’ into ‘farm to food truck’ with new meaning and mobility, as well as an authenticity and quality only experienced in the fusion of city and country. + Hearth & Market on Kickstarter + Heart & Market

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Hearth & Market food truck is bringing the farmers market to you

INFOGRAPHIC: Eco-savvy hacks for cleaning your kitchen

April 28, 2015 by  
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Did you know that popping a tab of Alka-Seltzer into the back of your fridge will eliminate odors within 24 hours? Or that adding a packet of lemon-lime Kool-Aid to your dishwasher’s rinse cycle will get rid of stains and mineral deposits? This infographic has a ton of tricks and tips on how to clean and refresh your kitchen without the use of harmful chemical cleaners . Read on past the jump for the full image—your kitchen will thank you! Read the rest of INFOGRAPHIC: Eco-savvy hacks for cleaning your kitchen Permalink | Add to del.icio.us | digg Post tags: Alka-Seltzer , baking soda , cleaning hacks , Consolidated Foodservice , freezer , fridge , infographic , kitchen cleaning hacks , kitchen cleaning infographic , Kool-Aid , refrigerator , salt , stove , Tang , vinegar

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INFOGRAPHIC: Eco-savvy hacks for cleaning your kitchen

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