Memorial Day with The Lee Family

Vegan Apple Pie | #veggieangie
As American as Vegan Apple Pie

We spent Memorial Day with The Lee Family. My sister Sarah and I cooked up a delicious vegan lunch complete with homemade Baby Bella Mushroom Sliders, Potato Salad, and Apple Pie. We enjoyed our lovely lunch in my bright, newly renovated studio (almost done!). Afterwards Sarah took a nap with baby Lillian, and the boys played music in our recording studio. I set up my desk in my new studio, made a music mix (which couldn’t really compare to Mark’s Memorial Day Mix), and enjoyed the view of my backyard from my new desk. All the plants are overgrown, but I kind of like it like that.

Vegan Baby Bella Mushroom Sliders | #veggieangie
Baby Bella Mushroom Sliders ready to be cooked!

I decided to try a new veggie burger recipe. It’s been a long time since I made my own veggie burgers. I veganized this Walnut-Miso Mushroom Burgers recipe by Jeanine from Love & Lemons which was featured on A Cup of Jo. I substituted the egg with flaxseed meal (1 tbsp flaxseed meal + 3 tbsp water = 1 egg), the miso paste with red curry paste, and used baby bella mushrooms instead of a mix of cremini & shittakes. I couldn’t find Slider Buns, so I just cut hoagie buns in half. We served them with vegenaise, a sriracha ketchup mixture, and butter lettuce. They came out amazing.

Vegan Baby Bella Mushroom Sliders | #veggieangie
Baby Bella Mushroom Sliders with Potato Salad

Travis and Lillian | #veggieangie
Travis and Baby Lillian

Lillian Lee | #veggieangie
“Oh, hello!”

 Sliced Apples for Pie | #veggieangie
Sliced Apples for Pie

Vegan Apple Pie | #veggieangie
Homemade Vegan Apple Pie

Sarah was kind enough to guide me though making the apple pie. The crusts were store-bought from the freezer aisle (I looked through ingredients lists till I found an “accidentally vegan” crust). I sliced three granny smith apples and cooked them on medium until soft with 2 tbsp vegan smart balance butter, 1 cup of organic sugar, 1 tbsp cinnamon, 1 tsp nutmeg, and 1 tbsp cornstarch (mixed with 1 tbsp water first). For the crumble I mixed a handful of oatmeal, 1/2 cup flaxseed meal, 1 cup brown sugar, and 1 tbsp vegan smart balance butter in a food processor. Once the apple mixture was soft I poured it into two preheated pie crusts, spread the crumble mixture over the pies, and baked them at 350 degrees for 20 minutes. We served the pie with Purely Decadent Turtle Trails So Delicious Ice Cream. Boy, this is making me hungry.

Sarah and I went out shopping for a little while (for super secret reasons that may or may not have to do with her and Travis’ Anniversary!) and I bought an adorable dress for baby Lillian, and a gift from my nephew Dylan’s upcoming Birthday Party. I can’t believe he’s going to be 5 years old! We came back to our hubbies who were so excited to show us a song they recorded, which was hilarious and awesome. I was really glad we spent the day with The Lee Family, it was lots of fun. I hope you enjoyed your Memorial Day Weekend too!

xo angie

p.s. Let’s not forget why we celebrate Memorial Day – To Thank all the Men and Women who have sacrificed for this country. We hope that those lost will never be far from our minds. Watch our film following artist Vincent Valdez as he created a large-scale painting depicting his childhood best friend John Holt Jr. An Army combat medic, John died in 2009 after serving in Iraq.

This entry was posted in Celebrations + Holidays, Chef Sarah Lee, Family + Friends, Savory Recipes, Sweet Recipes, Veganized It!. Bookmark the permalink.

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