Easter.

I never got around to baking that pie last week. So, despite an excellent and thought-provoking Vegan Freak Podcast this week on health (#66 if you want to give a listen), I feel compelled to finish making the pie today. (Maybe I feel cheated none of the desserts at that Easter Sunday bougie country club brunch were vegan?)

So, we'll start with dessert first; mom's apple pie, in all it's sugary, fatty glory.


Take 6-8 large, tart apples (skinned, cored, sliced)

Place inside double pie crust (2-1/4 C flour, 3/4 C shortening, 1 t salt, 6 T cold water)


Dump on top of apples:
1 C sugar
1/4 t nutmeg
1/2 t cinnamon
2 t flour
a few pats of Earth Balance or similar buttery spread


Seal the double crust. Pop into the oven for 40 minutes at 425. (Cover the edges with foil to keep it from burning, or else bake at a lower temp for longer.)


And then for dinner we had a zuchinni/chickpea/tomato/pepper curry over quinoa.


It's pretty self-explainatory. Toss some garlic in a non-stick pan, add some peppers and zuchinni, add a dab of red curry and lots of sweet yellow curry and some garam masala, add some chopped tomato and the drained and rinsed chickpeas, finish with some halved cherry tomatoes. Spoon over rice, or in this case, quinoa.