Best kale chip recipe ever

Hi all!

I hope you have been having a lovely spring! It's rainy here in RI today, but here's hoping the weekend weather clears up...

This recipe is great rain or shine though, so we're covered either way :-)

Many of you may have heard of the greatness that is "kale chips," but I'm not sure if you guys have tried it my favorite way. It's really simple and versatile, and largely a hands-off process.

Best Kale Chips Ever (according to me)

• 1 bag pre-washed and chopped kale
• Freshly-ground salt (preferably iodized)
• 1-2 Tbsp neutral oil like my fave canola
• 1-2 Tbsp nutritional yeast (preferably the vegetarian support formula with B12)

Preheat your oven to 350ºF. Place a single layer of chopped kale onto a jelly roll pan. Sprinkle 1-2 Tbsp of your oil over the kale, distributing as much as possible. You don't want to drown the kale in oil, so start with less and see if you need more.

Now you'll have to get your hands in the kale and "massage" it a little, picking up the kale and doing your best to coat each leaf with a thin layer of the oil you just sprinkled on.

Next, freshly grind some salt over the kale, just a little. The nutritional yeast will be pretty flavorful, so keep the salt to a minimum. Next, sprinkle a bit of nutritional yeast over the kale, trying to coat all the leaves with a fine layer. Try to go for about as much powder per leaf as you see on an individual Dorito chip.

Next, bake for 12 to 15 minutes, or until crispy. If you don't need all of your chips to be crispy, you can probably crowd more kale into the pan, but your best bet for krispy kale is giving them some space.

Note: If you have to watch your sodium, you can definitely leave out the salt. And also, Bragg's nutritional yeast is completely sodium-free. The Red Star brand of yeast I tend to prefer has a little sodium, but not very much. Nevertheless, these chips are way better for you than bagged potato chips, due to an abundance of vitamins A, C, and K, B vitamins, as well as some calcium, iron, folate, potassium, and even omega 3s and antioxidants. And really, they are a pretty satisfying snack. I'd be happy to grab a bowl of these and watch some tv. They've got kind of that savory, salty, Dorito-esque flavor.

However, if nutritional yeast isn't your thing, I've tried these with Spike seasoning and kelp seasoning also, and they're still good. I bet there are lots of spice blends and flavorings that'd be great.

Anyway, enjoy all, and eat in good health!

El Desayuno de Campeones (Breakfast of Champions)

I studied abroad in the south of Spain during college, and I still remember my experiences of food in that country quite vividly. Certain flavors will always transport me instantly back to that time, and this is especially true of the following dish.

As with many Mediterranean-style recipes, this one is simple, but you'd be surprised how satisfying it is. I ate this for breakfast just about every morning when I was in Spain, and I still crave it every so often now.

Pan con tomate

Ingredients:

• At least one fresh red tomato (more if you're hungry or serving several people)
• Vegan margarine/Earth Balance (or, for the traditionalists, extra virgin olive oil - preferably Spanish)
• Sea salt
• Fresh soft rolls (try those from a Spanish or Portuguese bakery; the kind coated in flour with a soft tender center are the best for this by FAR, but you can substitute the par-baked frozen dinner roll of your choice if you can't find the fresh ones. Bake according to package directions first if you go that route)

To prepare, take a fresh, ripe tomato (of course, these are best in summer, but you make due), wash it, chop it roughly, put it into a food processor or blender, and pulse until no large chunks remain. It will still have some texture or substance to it, so it's not quite a true puree, but it's still somewhat smooth. I actually over-pureed the ones above. The consistency is supposed to be more like a smashed tomato than a blended one. If you like, try smashing the tomatoes without the blender. You may get even more satisfactory results.

In the meantime, cut your roll in half, and broil or toast until it has reached a nice golden tan color. It is best if the outside of the roll has a slight just-baked crackly-ness to it, and the white inside of the bread is still soft and hot, with just a slight layer of toasted-ness on the surface (p.s. oh my God am I hungry writing this...).

http://revista.consumer.es/web/es/20090301/actualidad/analisis1/74663_3.php

¡This is the Tulipán!

Spread a little margarine/Earth Balance on the inside of the roll if you are using it. Truthfully, olive oil is way more traditional, but I got used to using the little tub of Tulipán spread that was always out on the table in the dining room in the morning. If you are using olive oil, please follow the next instruction before applying it.

Spoon some of your tomato mixture onto your toasted roll, and then grind some fresh sea salt coarsely over the top. Now, if you are using olive oil, drizzle some over the roll in a back and forth motion to taste.

Now, devour this like you've never seen food before in your life. I always did.

In fact, I kind of got a reputation amongst the Spanish teenagers living in the residence I stayed in for "eating like a man" in the morning. I would put away maybe 3 or 4 of the split rolls every day, while the more demure Spanish girls (who, honestly, all seemed to wake up looking like Penélope Cruz in the morning, much to my haggard AM chagrin) only ate one or two apiece. I think I out-ate the young men of the house on a regular basis too actually...But then again, I also walked maybe 2 hours every day back and forth from school and to extracurriculars....

Anyhoo, sad to say, when I first had this tomato mixture put in front of me, I was kind of hesitant. I have never been an "eats-tomatoes-right-off-the-vine" kind of girl, and I don't always love a raw tomato.

But I LOVE this.

I actually used to think there was some sort of secret ingredient to the mixture, like onions or garlic, or some secret spice, but there are really just layers of flavor to the pureed tomato. I think it has something to do with the jelly part mixing with the flesh of the tomato, and just the blending in of the air, but I also really have no idea why it tastes so good for real. Maybe the Spanish sunshine?

But the food itself was really just part of a delightful group of memories. I still remember the house cook, a very memorable raspy-voiced older woman, who I will forever picture in slippers, a nightgown, and pink curlers in her gray hair. She used to wake up early in the morning to prepare breakfast for us. She would purchase those delightful rolls for us by the bagful from the panedería (bread bakery) down the street, fresh ones every morning. And I remember the tiny rotating toaster oven, which always had a big cluster of us around it, jostling for space to fit in our rolls, and to catch them without burning ourselves - only with some degree of success. I remember the law students living in the house who used to forgo the tomato mixture for some extremely strong-smelling paté they brought from home. Truthfully, even if I wasn't vegetarian then, I think I would have stuck with the tomatoes...

And though it may not be wholly traditional, instant coffee and Tulipán will always remain a memorable part of my daily Spanish experience.

But when you bite into the delectable food above, and you hear the subtle crackle of the toasted bread, and taste the buttery sweetness of the crust, followed by the rich, savory tomatoes, and the subtle tang of sea salt, I think you may suddenly be transported to Spain too...sitting in a central courtyard garden, close to a babbling fountain, hearing birds chirping happily, and eating like a king.

¡Buen provecho everyone! And happy culinary travels!

Delicious, nutritious, and expeditious: fast food vegetarian-style

So I admit I have been a little absent over the holidays, but I know that we can all relate to the "not-enough-hours-in the day" phenomenon.

Truth is, it's really tough to get everything done that you'd like to every day, and time after work just seems to evaporate. That's why I own so many cookbooks featuring 30 minute recipes. But sometimes, I'm too hungry to be bothered to leaf through books and measure quantities. And I want something tasty, not hit or miss. I really do love food after all...

So this is my go-to recipe for a satisfying meal that's quick, simple, and nutritious. It's super helpful if you've got the tendency to turn into a hunger monster if you go too long between meals (like I do). You can have this meal on the table in 15-20 mins starting from scratch. And you might even be able to cut that time almost in half if you already have pre-cooked pasta or cooked broccoli/other veggies in the fridge. The ratios are finagle-able, and pretty easy to remember:

Saves-my-life pasta

• 2-3 tablespoons of oil (I like grapeseed or canola; your fave oil ought to be fine though, and you can add more or less to suit your preference);
• 1 med to large onion, chopped into dime-sized pieces
• a garlic clove or two, minced or pressed through a garlic press (optional*)
• salt and pepper to taste (freshly ground is preferable)
• a can of beans of your choice, drained and rinsed; (I like butter beans, or kidney beans, but your favorite kind will do; I always buy lots of cans of beans when they're on sale)
• a couple of cups of broccoli (you can use other veggies, but this is my tried and true favorite); You can also use more or less than 2 cups depending on what you've got in the house; You'll need the broccoli to be frozen or steamed to make the recipe fast; If pressed for time, I steam my broccoli for a few minutes in the microwave in a bowl with a couple of tablespoons of water added; Cooking broccoli with the microwave can diminish antioxidant content though, and frozen broccoli is often already chopped into bite-sized pieces
• a couple of cups of pasta of your choice; I like spaghetti for this recipe, but anything works

Start off by chopping your onion into dime-sized pieces. Put your oil in a fry pan, add the onions, and sauté for few minutes over medium heat. The onions will start to become soft and translucent. Mince or press your garlic and add it to the onions, turning down the heat. Garlic can burn easily. Grind some fresh salt and pepper over this mixture and stir around for a few minutes.

While your onions and garlic are cooking, put the water on for your pasta. When the water boils, put in your desired amount of pasta.

Now, open your can of beans, drain the liquid, and rinse the beans in a colander or strainer. Add the beans to your onion mixture in the fry pan. Mix and let cook for a few more minutes. If you choose to add frozen veggies (e.g. broccoli), add them along with the beans. They'll need to defrost. You may even want to cover your pan to let the steam circulate and cook the vegetables more effectively. If you already have cooked broccoli/veggies, add them to the mixture closer to the end of the cooking time. You don't want them to overcook, you just want them to warm up. When your veggies and beans seem to be soft, (not "mushy") they are ready.

When your pasta is finished cooking, drain it, and put it back in the pot with a bit more oil. Stir in your onion mixture and voilá: a meal with veggies, healthy fats, protein, carbohydrates, and antioxidants. And it tastes good. You can always mess with the quantities or ingredients to suit yourself better of course, but this is my old stand-by, and has served me well over the years...

Enjoy all, and eat in good health! Happy New Year!

A tropical vacation...in your mouth.

I made these Coconut Mango Pancakes the other day, and I am in love. I would happily eat these every weekend. The recipe originally came from this website, and I hope the author doesn't mind me reprinting it here. The recipe came from the blog, "A Little Yumminess," which is a great food blog. Definitely not all vegetarian, but really fun to read, and very family oriented.

So I added a few little tweaks to the original recipe (noted with asterisks**), but it really is a fantastic recipe as originally written also.

Coconut Mango Pancakes

1 cup coconut milk

1.5 cups mango puree; You can get this at: 1) Indian grocery store, 2) International aisle of local supermarket, or 3) blend chopped ripe mangos in your blender or food processor

2 whole eggs (You can use Ener-G Egg Replacer or another egg substitute here too to veganize the recipe)**

1.5 cups white/all-purpose flour

1 Tbsp baking powder

1 tsp vanilla extract

A neutral oil or Earth Balance for cooking the pancakes**

Beat (or prepare) the eggs, then whisk in the coconut milk, mango puree, and vanilla until a smooth mixture is formed. Carefully whisk in the flour and baking powder a little at a time, just until mixed. Do not overbeat.

Melt your Earth Balance or place your oil in a skillet or saucepan over medium heat. I like to use a ladle to transfer about 1 pancake's worth of batter into the pan at a time. You can also use the back of the ladle to thin out the pancake batter in the pan, so you don't have an overly thick pancake that doesn't cook in the middle. When the pancake starts to look dry/stable in the middle, flip the pancake over and cook the other side. It is better to err on the low temperature side when cooking pancakes. They may take longer to cook, but at least you won't burn them.

Serve with maple syrup, fresh fruit, nuts, etc or with the syrup below.

**Also, I have tried freezing these pancakes, to very satisfactory results. If you cook all of your pancakes the day you make your batter, you can allow them to cool, and then store them in your freezer with wax paper in between each pancake layer. Then you should be good to go on a morning that you don't feel like cooking, but want to eat well just the same. You can either reheat the pancakes in the microwave, or on a fairly low temperature in a skillet (or in the oven) if you wish. I would consider making the below syrup from scratch to serve with them though. It's really fast, very easy to make, and I think it kicks things up a notch.

Coconut syrup**

I once had some amazing coconut/macadamia/tropical fruit french toast while on a family vacation, and what made the meal extraordinary was the coconut syrup. This is my imitation of that ultradelicious condiment.

1 Tbsp-1oz of agave syrup

3-4 tsp of the coconut milk leftover from making the pancakes; I had some leftover in the can that I wasn't sure what to do with, and this seemed a good choice...

Mix the ingredients simply with a spoon. The above will make about enough for one serving. Please multiply depending on your number of diners

I would also recommend melting some additional Earth Balance over the top of the pancakes as shown. The extra butteriness is delightful. I also crushed up a few walnuts to add over the top of the pancakes for crunch. Just about any toasted or untoasted nut would be excellent here if you don't like or can't eat walnuts. I would imagine roasted pecans would be amazing. Or macadamia nuts to keep with the tropical theme of course.

Anyway, please enjoy and happy eating!

Crazy Delicious Indian Red Lentil Dal and Parathas

I love Indian food like crazy. Anyone who has ever eaten anywhere near me most likely knows this to be true. And, the lovely thing is, I actually have choices to make when I go to restaurants where Indian food is served.

Many of you vegetarians out there (and I am sure ALL of the vegans out there) have experienced the moment while dining out with friends, when you realize that there is essentially one thing on the menu that you can eat. And it is not even particularly appetizing. Your food choice has already been made for you, and by someone who has no idea that vegetarian food can actually taste good. Sad.

BUT, there is hope guys. If you have never been to an Indian restaurant, and you even "kind-of" like spicy food, you are in for a treat. Even if you are not a major spice aficionado, chances are your local restaurant will tone down the burn factor for you if you ask. I highly recommend seeking out an Indian restaurant in your area, so that you may experience the joy of getting to pore over a menu for a few extra minutes.

I have tried many times to recreate the amazingness of Indian restaurant food on my own, with varying degrees of success. But, I am very happy to report that the following recipe is not only easy to prepare, it is totally delicious. It actually tastes like something I would order from a restaurant. And it's vegan!! Prepare yourselves for awesome guys.

Keep reading below to find the full recipes for Red Lentil Dal and Homemade Parathas. Thanks all!

Red Lentil Dal (or "Dhal") with homemade Parathas (bread)

from "The 30 Minute Vegan" by Reinfeld/Murray and "How to Cook Everything Vegetarian" by Mark Bittman respectively

Start by making the paratha dough:

Parathas

1.5 cups whole wheat flour (I used chapati flour from my favorite Indian food shop)

1.5 cups all-purpose flour

3/4 cup water

1 tsp salt (give or take)

1/4 cup oil (I used canola, but "How to Cook Everything Vegetarian" recommends grapeseed or corn oil, or 1/2 a stick of melted butter if you are not vegan)

Pulse flours and salt in a food processor to mix (about 30 seconds). I am sure you can do this by hand in a bowl, but it will be much more laborious. Turn the processor back on, and add 3/4 cup of water to flour mixture, until it forms a slightly sticky ball. (Mark Bittman recommends adding water a Tbsp at a time if mixture is too dry, flour a Tbsp at a time if the mixture is too sticky.) Wrap the ball of dough in plastic wrap. If you want to use it right away, leave it on the counter for 20 mins. Bittman also notes that you can leave the dough in the fridge for about 24 hours, or in the freezer for a week if you're planning your weekly meals ahead of time. This is one of the many reasons that I love Mark Bittman.

While you wait, start making your Dal. I adapted this recipe slightly from the original, due to my own tastes, and what was available in my house.

Red Lentil Dhal

1Tbsp oil (I used canola)

1 Tbsp cumin seeds (I bought them at an Indian food shop, but they are often available whole, not ground, in the supermarket. Hint: They are often on the international foods aisle if they are not on the spice aisle)

2 tsp mustard seeds (I also purchased these at my Indian food shop, but your supermarket or specialty food store will likely have these as well)

1-2 large cloves of garlic, minced (book recommends 1.5 Tbsp minced garlic)

1-2 tsp ground ginger (book recommends 1.5 Tbsp minced fresh ginger; I = too lazy for this)

2 small to medium sized onions, diced

1/2 to 1 Tbsp red pepper flakes (book recommends 1 seeded/minced jalepeño here, but I didn't have that)

6 cups water or vegetable stock (I used vegetable stock because, why not add more nutrition and rich flavor whenever you can? You're a conscientious eater and you deserve it)

1 cup dried red lentils, rinsed (I got these in bulk at the local Wholefoods, but I would think the supermarket would have them, either next to the dried beans, or in the International foods aisle)

2 tsp curry powder (I like this because you don't have to look for a million spices to fill your cabinet; Though having those other spices can come in handy if you love Indian food)

Sea salt to taste (I am not a salt person, but I added at least a teaspoon to this recipe; add to suit yourself and your audience)

Ground black pepper to taste

Cilantro for garnish (book recommends fresh, minced cilantro, but I am sure some sprinkles of the dried stuff would be fine. Frankly, I forgot to add it at all)

I would recommend chopping and measuring everything before you start cooking. It will make your life easier.

Start heating the oil in a large pot (it must accommodate at least 7-8 cups of volume plus room for stirring). Use a medium high heat. Add the cumin and mustard seeds to the oil and stir them around, coating the seeds in oil. Let cook for a few minutes, stirring consistently to make sure they do not burn. Some popping sounds may occur as the seeds cook. Please careful not to burn them, or to burn yourself by looking too closely at the cooking process. Sometimes these seeds jump as they pop open.

Add your onion, garlic, ginger, and pepper flakes (or jalepeño), and cook down a bit, stirring often. I think you are aiming to get the onions translucent, but not caramelized.

Now add your veggie stock or water to the pot. Then add the lentils. This may look like a LOT of fluid for the lentils, but they will absorb most of it as they cook. If you want more of a refried bean consistency to the final product, you could probably leave out a half to a full cup of liquid, but I wouldn't recommend it. Cook the lentils, uncovered, for 20 mins or more, stirring periodically. I cooked them for about 30 mins total, to cook off a little more of the liquid. Add your curry powder and sea salt, cook for 5 mins, and turn off the heat. Add the cilantro right before serving.

And now back to the parathas. Try to prepare these while the lentils are cooking for 20-30 mins. If you like, you can also start cooking rice at this point too (see farther below).

Now that your dough has rested, divide it into 8 or so pieces. The recipe can make 8-12 parathas, but i like mine larger, so 8 was fine for me. I'd recommend covering the pieces you're not using with a kitchen towel or plastic wrap while you're not working on them. They do dry out rather quickly.

Roll each piece of dough into a ball, place on a floured surface, and roll into a 4 inch or larger circle with a rolling pin. Brush the top lightly with your oil of choice or butter (using Earth Balance will keep it vegan). Now roll the circle up "like a cigar" (according to Mr. Bittman). Then coil the cigar into a spiral like you were making a cinnamon bun. Place all of your coils onto a plate. I didn't really have any trouble with them sticking to each other, so go ahead and pack them closely to keep the coils tight.

When you are ready to cook your parathas, take one of your coiled dough pieces and flatten it. Roll it out into a thin pancake, as you did before. Brush a nonstick pan or griddle with oil or butter/margarine, and cook your parathas. About 3-5 mins per side will do it. Before you flip the paratha for the first time, make sure to brush the top with oil or margarine. Once browned on both sides, flip the paratha out onto a plate that has been covered with a napkin or paper toweling. Cook as many breads as you like, or as many as you anticipate eating with this meal. I left some of the coils covered on a plate in the fridge for a few days, and made them anew with my leftover dal every time I wanted fresh bread. It helps if you can let the coils come to room temperature again before flattening them, but it won't ruin them if you are starving like I was and you can't wait. Pre-made parathas reheat in the microwave also, but they taste much better if you make them to order with your meal.

Now, you can eat the dhal (or dal) alone with the bread, or serve with rice as I did here.

Rice: I made basmati rice (also from the Indian food shop) by boiling 2 cups of water (and a Tbsp of oil/butter/vegan margarine) for every cup of rice. I added the rice when the water and oil/butter came to a boil. Then I stirred the mixture, covered the rice, and cooked the rice for 20-25 minutes over low low heat. You can then fluff with a fork and serve.

I hope you enjoy this recipe! Please check out the books that the recipes came from too. The links are provided above. Now I am starving and must go eat. Thanks all!

"Dear God Feed Me" Vegan Nachos

You know, when I have a she-beast sized appetite, but I'm short on ambition, I reach for vegan nachos. You can pretty much have this plate of food in your hands in about 5 minutes, with almost no work, and it is very satisfying. It's also pretty easy to keep the ingredients on hand.

All you need is:

• Tortilla chips (Santitas brand was used above; They're vegan too, with only corn, salt, and oil listed in the ingredients)

• Daiya brand vegan shredded "cheese," (see image below)

I have had this specific brand of vegan cheese recommended to me by 3 (count-em #3!) separate vegans within a short span of time, and none of them knew each other. They were totally right. This stuff is really good. I even fed it to my omnivore father, who confirmed that you really couldn't tell it wasn't real cheese. I'd say you could probably tell if you ate it cold, but warm you hardly notice. And it's tasty food with a conscience.

The cheese comes in cheddar and mozzarella styles (shredded only, no blocks that I know of), and I bought mine at my local Whole Foods. Maybe cheddar style is better for nachos, but honestly, when you're hungry, eat whichever one you have on hand and use them interchangeably. And this "cheeze" really does melt and stretch as it proclaims. It lacks a little in the salt department (in terms of imitating the flavor of real cheese), but the tortilla chips used in this recipe will help to compensate for that. If you are really interested in daiya "cheeze" look them up on their website, daiyafoods.com. Extra credit if you make their recipe here for vegan macaroni and cheese. I have not tried that recipe yet, but I am starving and could easily eat that right now...

Anyway...

Instructions:

Lay out however many tortilla chips your heart desires on a cookie sheet or jelly roll pan. Sprinkle the daiya cheese generously over the surface of the chips. Try not to get too much of the cheese on the pan. Broil the nachos carefully between 400 and 500 degrees in your oven until the cheese starts to bubble, and the chips get some toasty brown color. This will take a few minutes, but just watch to make sure the chips don't burn.

You're done, the end. Scoop these carefully onto a plate, and serve with guacamole, salsa, refried beans, etc. Relax. Repeat.

Of COURSE you can add other ingredients to your nachos (peppers, faux taco meat, etc), but this version is a quick and dirty "OMG I am starving I might destroy Tokyo" sort of recipe.

This instructions may seem simple, but I promise this recipe will help to save you from the hunger monster...

Good luck and Godspeed. Tokyo is saved.

Ridiculously Tasty Strawberry Rhubarb Pie

So, I know it may not look like much, but this really is a super delicious strawberry rhubarb pie. I got the original recipe here, but changed it just slightly. I added half a cup more strawberries than called for (making about 4 cups) and half a cup less rhubarb than listed (about 3 cups). I also used about 3/4 cups brown sugar (the granulated kind, not the packed kind), and 1/4 cup regular white sugar, instead of using 1/2 cup each. Fruit pie recipes are more like guidelines than rules anyway...

To see some pictures of our rhubarb plant, and the process of harvesting rhubarb, keep reading. My slightly altered version of the recipe is also listed below. Bon appétit!

Super Tasty Strawberry Rhubarb Pie Recipe

For crust

• 3 cups all purpose flour

• 2 1/2 teaspoons sugar

• 3/4 teaspoon salt

• 2/3 cup chilled solid vegetable shortening, cut into pieces; I used Crisco, but if you prefer to eat organic, you could always try

Spectrum Naturals vegetable shortening

• 1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces; You may be able to use Earth Balance here to make this vegan, or you could probably substitute another vegan pie crust recipe here; Keep in mind though that the recipe below makes a 9" pie, and the fruit below is proportioned to fit a 9" pie; And the cook times reflect a 9" pie also

• 10 tablespoons (about) ice water

For filling

• 3 cups rhubarb, trimmed to about 1/2" lengths

• Just over 1 16-ounce container strawberries, hulled, halved (about 4 cups)

• 3/4 cup granulated brown sugar (please see note immediately below)

• 1/4 cup sugar ( I am sure if you put in 1 cup total of demerara sugar - or another sugar of your choice - that it would not adversely affect the recipe, as long as you use no more than 1 cup total sugar in the filling

• 1/4 cup cornstarch

• 1 teaspoon ground cinnamon

• 1/4 teaspoon salt

• 1 large egg yolk beaten to blend with 1 teaspoon water (for glaze); I am sure you could find a vegan substitute for this also

Method:

Make crust.

Combine flour, sugar and salt in processor. Pulsing the food processor on and off, cut in shortening and butter. Do not overmix. Mixture will resemble wet sand when ready. Next, blend in the ice water 2 Tablespoons at a time, until the dough starts to hold together in clumps. You may not need to use all of the water for this to happen. Gather dough into ball and cut in half. Flatten each half into disk. Wrap separately in plastic, and chill about 1 hour. The dough can be made 1 day ahead, but just keep it chilled until you are ready to use it. Let dough soften slightly at room temperature before rolling.)

Make filling:

Preheat oven to 400°F. Combine first 7 filling ingredients in large bowl, and toss gently to blend.

Flour your work surface, and roll out 1 dough disk to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively if you like.

When finished, brush your egg glaze over the crust. Transfer pie to baking sheet (Very important! The baking sheet will catch drips before they become a burnt mess on your oven floor!). Bake at

400°F for

20 minutes. Reduce oven temperature to 350°F. Bake pie until crust is golden and filling has thickened, about 1 hour 25 minutes. Transfer pie to a rack to cool for 30-60 minutes.

Enjoy the deliciousness. :-)

The above is the green rhubarb I used when I made this pie. Note that not all species of rhubarb get completely ruby red why ready to harvest.

When you harvest rhubarb, you are supposed to grasp the stalk as close to the ground as you can, and twist the rhubarb away from the rest of the plant. It is not good to cut or break the rhubarb stalks to pick them, as it can make the rest of the plant susceptible to rot or pests. You should also shake all of the rhubarb that you harvest before bringing it in the house, just in case any little critters decide to come along for the ride...

If all goes well, you will end up with a stalk of rhubarb that looks like this at the end; You'll want to use this rhubarb rather quickly if you can, to ensure the most possible freshness. But if you can't make your pie right away, you can wrap your bunch of rhubarb in paper towels, and store in the fridge for a few days.

This giant prehistoric-looking leaf is a rhubarb leaf. Rhubarb leaves should be trimmed off before you use your rhubarb. They are not to be eaten. I trim them off and leave them in the compost pile and don't even bring them in the house for safety's sake. Rhubarb leaves contain a substance called "oxalic acid," which is definitely not good for you, and I am sure not good for your pets or inquisitive children. In fact oxalic acid is poisonous. So please take care in preparing your rhubarb. The stalks of the rhubarb plant are more than safe to eat. Just avoid the leaves.

Well, I hope that you have enjoyed my pictures, and that you have a wonderful and tasty June! If you make this pie, please tell us about it and comment here. Thanks guys!