If you aren't Canadian then you may not understand the need to find a suitable vegan substitute for butter tarts. They are one of Vegan Mom and mine favourite treats, and we would make them on special occasions. The non-vegan version has butter in it, of course, and relies on eggs to set the filling. So, how to make a passable vegan version? The answer is some agar, which firms up the filling but lets it stay a bit runny. I did not bake these (I will experiment with that next time), so the top is slightly different, but they are still pretty great.
INGREDIENTS
Tart Shells
- 2 1/2 cups all purpose flour
- 1/4 tsp salt
- 2 tbsp sugar
- 1 cup Earth Balance margarine, cold
- 5-6 tbsp ice cold water
METHOD
1. Mix flour, salt, and sugar together. Add margarine in small chunks and mix in with your fingers, until mixture resembles bread crumbs. Mix water in with a fork, enough to make a soft but not wet dough. Knead into a ball.
2. Divide ball in two, then flatten into rectangles, about 1/2" thick. Wrap in a plastic bag and put in the fridge for 30 mins.
3. Roll out dough to desired thickness on a floured surface (I like a thicker shell for a butter tart). Cut into 4.5 inch circles and press into muffin tin cups. You can make at least 12 thicker tart shells and about 18 thinner ones. Cover with plastic bag and place back in fridge. Preheat oven to 350 degrees.
4. Prick bottoms and sides of the shells with a fork and bake for 25-30 mins, depending on how thick the shell is. They should be lightly golden brown.
Filling
Makes 12 tarts
- 1/2 cup Earth Balance margarine
- 1 1/2 cups packed brown sugar
- 1 tbsp agar flakes
- 1/2 cup soy creamer (+ 2 tbsp)
- 1 tbsp arrowroot powder
- 2 tsp vanilla
- 2/3 cup raisins
- 1/2 cup chopped walnuts
METHOD
1. Heat margarine and sugar over medium heat. Bring to bubbling, stirring regularly. Reduce heat to med-lo to keep it from burning.
2. While that is going on, heat agar and creamer over medium heat in a separate pan. Whisk regularly until agar is dissolved. Add to sugar mixture and mix well.
3. Dissolve arrowroot in 2 tbsp of creamer. Add to sugar mixture and stir well. Make sure the sugar has all dissolved. If it hasn't, increase the heat a bit and stir until dissolved.
4. Mix in vanilla, raisins, and walnuts.
5. Fill tart shells 3/4 full. Let set, then eat.
As does Son #2.
And here you can see what I mean by trite and stilted.
If you aren't Canadian then you may not understand the need to find a suitable vegan substitute for butter tarts. They are one of Vegan Mom and mine favourite treats, and we would make them on special occasions. The non-vegan version has butter in it, of course, and relies on eggs to set the filling. So, how to make a passable vegan version? The answer is some agar, which firms up the filling but lets it stay a bit runny. I did not bake these (I will experiment with that next time), so the top is slightly different, but they are still pretty great.
I was really in the mood for a reuben sandwich tonight, but after an afternoon snowshoeing on the lake with the family there was not enough time to make seitan. So I adapted the method from the tofu pancetta to make a corned beef-esque tofu. The result was very good. The texture was a bit different, of course, but the flavours were all there. This is a good option for those who shun fake meat. 
I find I am getting into a rut when I make Indian food; the same dishes every time. They are great dishes, but it's time to branch out. So, tonight I made something I have never made before: biryani. It is fantastic. Baked rice has a wonderful texture, and with chickpeas and cashews this is a hearty meal unto itself. The raisins add small bursts of sweetness to balance the spices. In a word: yum.