Dairy Free Onion Pie Food

DAIRY-FREE ONION PIE

Steps:

• Cut bacon strips in half, lengthwise, then crosswise in 1/4 inch pieces.
• Cut onions in half, then 1/4 thin slices.
• Preheat oven to 375°F.
• Cook bacon in 12-inch nonstick skillet over medium heat until brown and crisp (8-10 minutes). Remove bacon from pan.
• Add olive oil to skillet. Keep at medium heat. At onions, salt and thyme to skillet. Cover and cook until onions release liquid and start to wilt (approx 10 minutes).
• Reduce heat and continue to cook covered, until onions are very soft (approx 15 minutes), stirring once or twice. Uncover. If onions look wet, let cook uncovered for 5 minutes.
• While onions are cooking, bake the pie shell for 8 to 10 minutes. Also while onions are cooking, whisk eggs, milk, coconut oil and pepper.
• When onions are done, remove the thyme. Stir onions into egg mixture until just incorporated. Poor onion mixture into pie crust. Sprinkle with bacon.
• Place pie on baking sheet. Bake until center of pie feels firm to touch (20-25 minutes). Cool on a wire rack for 10 minutes before serving.

DAIRY FREE PEANUT BUTTER PIE

Steps:

• To prepare the pie crust: In a small sauce pan over low heat melt the chocolate. Pour the melted chocolate into the pie crust. With a spatula, spread the chocolate evenly inside the crust. Set aside.
• To prepare the filling: Combine the sugar and creamer in a bowl, stir with a spoon to blend allowing the sugar to dissolve for 2 to 3 minutes. Meanwhile, in another bowl place the cream cheese, and peanut butter. Whip at top speed, scraping down the sides until creamy, about 3 minutes. Set aside.
• Using the electric mixer whip the creamer and sugar on high until frothy, about 3 minutes. Sprinkle in the xanthan gum and mix for a few seconds more or until dissolved. Pour the cream mixture into the peanut butter mixture and gently stir and fold to blend. Spoon the filling into the prepared pie crust and top with the shaved chocolate. Refrigerate for 6 hours or overnight.

VANILLA EGGLESS AND DAIRY FREE VEGAN CAKE

Steps:

• Heat oven to 350°F
• Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.
• Whisk together flour, sugar, baking soda, and salt.
• Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
• Add vinegar, stir about seven times, and quickly pour into pan.
• Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
• Let sit for ten to fifteen minutes, invert, and cool on rack.

CHEESE & ONION PIE

Steps:

• First, make the pastry. Tip the flours into a medium bowl with the cayenne, onion seeds, parmesan and a generous pinch of salt. Rub in the butter until the mixture resembles breadcrumbs, then pour in half the egg and 2 tbsp cold water and bring everything together using your hands. Knead a couple of times until smooth. Flatten a third of the dough into a disc, then do the same with the remaining dough. Wrap both pastry discs and chill in the fridge for at least 30 mins. Will keep chilled for up to two days.
• Meanwhile, make the filling. Heat the butter in a saucepan over a medium heat until sizzling, then scatter in the onions, bay, thyme, a large pinch of salt and good grinding of black pepper. Stir, then cook slowly for 10 mins until the onions have cooked down and started to caramelise. Stir in the sliced potatoes, cover and cook for 8-10 mins more, stirring occasionally until the potatoes are soft and starting to break down. Stir in the cream, remove the pan from the heat and leave to cool. Once cool, remove and discard the bay, then fold in the cheese.
• Roll the smaller pastry disc out on a lightly floured surface to the size of a dinner plate and lift onto a baking sheet lined with baking parchment. Roll out the remaining pastry disc along with any offcuts to a circle about 5cm wider than the first. Spoon the filling into the middle of the smaller circle on the baking sheet, leaving a 4cm border. Brush the exposed border with some of the remaining beaten egg, then drape over the larger pastry circle. Tuck the edge around the filling to enclose it, as if making a giant ravioli. Trim the edge to neaten, then crimp with a cutlery knife handle or fork to seal. Brush the pie all over with most of the remaining beaten egg, and use any trimmings to make decorations, if you like.
• Heat the oven to 210C/190C fan/gas 7. Bake the pie for 35-40 mins until deeply golden, brushing with the rest of the beaten egg halfway through. Leave to cool on the baking sheet for at least 20 mins before cutting into wedges, or leave to cool completely and serve cold.

GLUTEN-FREE DAIRY-FREE ONION RINGS

Steps:

• Take a cookie sheet and line it with parchment paper or paper towels put a drying rack on top.
• Cut onions into rings of the size you desire add to a bag and add corn starch to the bag. ( I used about 1/4 C) shake to cover rings.
• Whisk wet ingredients, egg, milk with vinegar, tonic, in a bowl.
• Mix dry ingredients rice flour, cornstarch, cornmeal, paprika, onion powder, garlic powder, salt, sugar (optional), in a bowl.
• Add dry ingredients to wet ingredients a little at a time starting until you have a thick batter.
• Heat oil in a skillet or deep pan to 350 degrees using a thermometer if you have one.
• Remove rings from the bag and shake excess cornstarch and dip into batter and fry in batches (do not crowd) adding to sheet in the oven as they are done (sprinkle each batch with salt while hot).
• NOTE.
• Be careful frying. If it seems to be getting too hot keep decreasing the temp on your stove. The oil will start evaporating as you go. I ended up turning the burner down to a 5. If you need to add more oil, just remember that you need to wait to let it come up to frying temperature before frying your next batch or you will end up having oily greasy rings.

TOURTIERE (FRENCH CANADIAN MEAT PIE) - DAIRY FREE

Steps:

• Place meat onion, celery, garlic and salt and pepper in sauce pan, cook until meat is granular.
• Put into dutch oven and fill pot until liquid covers the meat. If not enough consomme then add water.
• Cook for 1 hour.
• When done (mixture should still be "wet"). Remove from heat and mix in:.
• ½ to ¾ tsp cinnamon.
• ¼ tsp clove.
• Pinch of savory.
• Fill 3 bottom pie shells (quite full) and wet edges with egg/water combination.
• Put top crust on all 3 bottoms and using a fork, press down edges to seal.
• Slice top a few times to allow steam to escape.
• Bake at 350°F for 45 minutes or until deep golden.
• *You can add sprinkles of flour to meat mixture to thicken.