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3. Pour the mixture into the pie shell and chill until firm all the way through, about 1 hour.

Tips and Tricks

This dish will come out sweeter if you use the more common semisweet chocolate chips, which contain cane sugar. Sunspire sells a variety that we prefer, which is grain-sweetened, but either one will work—sweeten to your heart’s content.

Also, when melting chocolate in a double boiler (which can also be any glass or stainless-steel bowl set on top of a pot with 1 to 2 inches of boiling water in it), be absolutely sure that both the bowl and anything you use to stir the chocolate with are completely dry. A good way to make sure the melting pot or bowl is dry is to start heating it before you put the chips in; this will dry out any moisture. The slightest droplet of water will “seize” the chocolate, leaving it lumpy and devastatingly imperfect looking. But surely do not cry over broken chocolate; everyone still loves to lick it up and your lumpy little pie will still taste divine.

If You Have More Time

Use the Live Piecrust recipe on page 264 for an even more elegant version of this already irresistible pie and top with Strawberry-Rhubarb Sauce (page 61).

CHAPTER 13

Condiments, Infused Oils, and Spreads

Condiments, yummy oils, and spreads are some of the best tricks for helping novice vegans transition fully to a plant-based diet. These are the subtle touches that will transform any dish. They are there for you in those moments when you just need to throw something together or eat something simple without sacrificing satisfaction and flavor.

A simple plate of lettuce is easily jazzed up with a little gomasio, tapenade, or pickled beets. Burn through that ominous mountain of kale with the help of some Roasted Garlic-Chile Oil. Substitute some dairy-free cashew cheese for cream cheese on your next bagel. Use any of the Spice Blend recipes to elevate a dish of steamed vegetables or grains. Having these items on hand allows you creative expression even in a time crunch. You may want to make a couple of these recipes on a day when you have some time to spend in the kitchen. In the days to follow, you’ll be glad you did.

Spice Blends

Here we present some of our favorite blends. Make a large batch, store in a tightly lidded spice jar, and use to create an ethnic flare to soups, dressings, salads, and more. Even a simple plate of rice or quinoa will take on new life. The instructions for all are the same: combine in a bowl and mix well. Please be creative and experiment with some of the variations to create your own designer spice blends.

ITALIAN SPICE BLEND

MAKES ½ CUP

3 tablespoons dried basil

2 tablespoons dried marjoram

1 tablespoon dried oregano

2 teaspoons dried thyme

Variations

• Add any or all of the following: 1 tablespoon of dried sage, 1 teaspoon of ground dried rosemary, 1 teaspoon of crushed red pepper flakes, or 1 teaspoon of ground dried fennel.

INDIAN SPICE BLEND

MAKES ½ CUP

3 tablespoons curry powder

2 tablespoons ground cumin

1 tablespoon ground coriander

2 teaspoons powdered turmeric

2 teaspoons powdered ginger

1 teaspoon cayenne

1 teaspoon black pepper

Variations

• Try toasting the cumin and coriander (see page 26).

• Add 1 tablespoon of brown mustard seeds, 1 tablespoon of cumin seeds, 1 teaspoon of fennel seeds, ½ teaspoon of ground cardamom, and ¼ teaspoon ground cloves.

MEXICAN SPICE BLEND

MAKES ½ CUP

¼ cup chile powder

2 tablespoons ground cumin

2 teaspoons dried oregano

2 teaspoons garlic powder

1 teaspoon black pepper

½ teaspoon cayenne

½ teaspoon ground cinnamon

Variations

• Try toasting the cumin and chile powder (page 26).

• Experiment with different types of chile powder if you can get your hands on some.

GOMASIO

Gomasio is a Japanese condiment used frequently in macrobiotic food preparation. We use it often sprinkled on salads, toast, or any number of dishes.

MAKES ½ CUP

½ cup sesame seeds

½ teaspoon sea salt

1.