vegan ⁽¹⁷⁾

If you have been hanging out, snooping my recipe book for a while, you know that I am all about that capsule kitchen, which means that certain items which are pantry staples for others, are just an additional bit of recipe for me. Such as brown sugar.

Today is Pi Day! While I much prefer to buy my pies and let some food processing robotic line somewhere handle pie crust and keeping the edges unburnt while getting the middle cooked through, when someone has dietary restrictions that don't allow for robot pie baking lines to labor for me, it means I have to cook it myself. Ughhhhhhh.

Here's a recipe that never lets me down. Crumble topping so I don't have to deal with that most finicky of pie crust edge burning annoyances.

See the notes section at the end of this recipe for the simple substitutions one needs to make this vegan.

Since we still haven't yet had the Lantern Festival, I've been craving the tastes of China and Taiwan which my partner cooks always (it is his food culture) but tonight is my night to cook and I know this is a totally Americanized dish, but I've been listening to Code Switch and they claim that it is completely authentic to adapt to new flavors from a Chinese lens, so I'm going with it.

IN SEASON ALERT! It is winter and that means citrus is in season so that means they are cheap and plentiful!

As a person with executive dysfunction, I loathe grating citrus zest. One of the substitutes I like to make is a powdered citrus peel. I make this from the peel of citrus fruits I was otherwise eating anyway, and simply reserve the peel for this extra process. This is a /r/NoScrapLeftBehind kind of #frugal winner.

It is very simple to make: raw (as in not boiled to otherwise cooked) citrus peel (including pith) dehydrated and then ground up in a spice grinder.

Want that in more detail?