The MIcheff Sisters | REcipes

Here you will find the most current recipes from the 3ABN Today Show!

Blueberry Crumb Pie
4 cups frozen blueberries – thawed
½ cup sugar
1 teaspoon lemon juice

2 tablespoons corn starch
2 tablespoons water-cold

Crust and Topping:
1½ cup all-purpose flour
½ cup sugar
1/8 teaspoon salt
¾ cup vegan margarine, chilled



For the crust, combine the flour, sugar, and salt in a food processor. Cut the margarine into 1/2-inch pieces. And add to the flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly (about 30 to 60 seconds). Reserve 1½ cups of the mixture for the topping; set aside. Press the remaining mixture into the bottom of a 9-inch glass pie plate.
In a medium saucepan combine blueberries, sugar and lemon juice. Bring to a boil over medium heat, then turn down to a slow simmer. In a small cup, mix slurry until smooth. Pour into hot blueberries and simmer for another 15 min. Cool slightly, then pour into pie shell. Spoon the remaining topping evenly over the filling. Bake at 350 degrees for 45-50 min. or until golden.

Yields: 1, 9" pie
Brenda Walsh

Curried Lentil Pies
2 cups petite diced tomatoes
4 cups water
1 ½ teaspoon salt
1 cup lentils, uncooked
1 medium onion, diced fine
1 cup potatoes, diced
½ cup carrots, sliced
2 ½ teaspoons red curry powder
½ teaspoon garlic powder
4 teaspoons double-concentrated tomato paste
puff pastry sheets, thawed



For filling, add all ingredients, except potatoes and carrots to a stockpot. Cook on medium for approximately one hour or until tender. Add potatoes and carrots 15 minutes before lentils are completely done.

Sprinkle counter with flour. Prepare crust by rolling out a puffed pastry sheet. Cut out two circles about ½ inch bigger than the mini pie tins. Place one inside the pie tin. Add 1 cup of filling. Cover with second puff pastry circle and crimp the edges together.

Bake at 400 for 30 minutes.

YIELD: 6 cups filling, 6 mini pies

Brenda Walsh


Lemon Créme Pie

Graham Cracker Crust:
1 ¾ cups graham cracker crumbs
3 T sugar
3 T almond or soymilk
2 T melted soy margarine

Directions: Mix together and pour into a 9-10 inch pie plate. Gently press with a spoon or your fingers to cover the bottom and sides of the pie plate. Bake in a 375-degree oven for 8 minutes. Remove from oven and set aside.

Crème Filling:
8 oz. carton of Tofutti Better Than Crème cheese
8 oz. carton of Cool Whip non-dairy topping
2-3 Tablespoons powdered sugar
1 Tablespoon fresh lemon juice

Directions: Gently fold together and spread over the cooled graham cracker crust. Put in the refrigerator to cool.

Lemon Filling:
1 ¼ cups sugar
½ cup cornstarch
¼ t salt
1 ¼ c almond or soymilk
1 c water
¾ c fresh lemon juice
2 heaping T of fresh lemon zest

Directions: In a medium saucepan place all of the ingredients. Stir continuously over medium heat until thickened. Remove from heat and cover. Let cool. When cool, pour over the crème layer. Garnish top with Cool whip and grated lemon rind. Put in the refrigerator for a couple of hours to set. Serve cold.

Yields: 1, 9-10 inch pie
Cinda S. Sanner


Tamale Vegetable Pie

Masa Layer:
2 cups Masa harina
1 t baking powder
¼ t salt
½ cup canola oil
2 cups water
2 T McKay's chicken style seasoning and broth


For the Masa layer: In a medium bowl, whisk together all ingredients until well combined. Mixture should be the consistency of a soft cookie dough. Cover and set aside while you prepare the filling.

** Before you start the filling, take a large pan and fill it with two inches of water. Place on the middle rack of a 350-degree oven. Spray a 10 inch deep die dish with a non-stick cooking spray and set aside.

For the Filling:
1 T canola or olive oil
1 medium onion – finely diced
1 cup slivered orange, red and yellow bell peppers
2 cloves fresh garlic – minced
2 t ground cumin
1 t Chile powder
1 t-dried oregano
1 t paprika
1 15.5oz can black beans, drained and rinsed
1 14.5oz can diced fire-roasted tomatoes, including juice
1 4oz can diced green chilies, including juice
1 19oz can Worthington Loma Linda TenderBits- cut into thin slices
1-½ cups frozen corn
4 cups lightly packed fresh baby spinach

For the filling:
In a large skillet place the 1 T of oil and add the onion and peppers and TenderBits. Sauté over medium heat until the onion is clear. Add the rest of the ingredients for the filling EXCEPT the fresh spinach. Stir to mix well and then add the fresh spinach. Stir until spinach has wilted. Remove from heat and set aside.
Crumble half of the Masa into the pie dish and gently pressing with your fingers to cover the bottom of the dish. Spoon filling evenly over the Masa layer and then crumble the remaining Masa over the top, again gently pressing to seal edges. Cover tightly with foil. Place covered pie dish into the water bath, and cover bath with more foil, sealing tightly. Bake for 45 minutes. Remove from oven, uncover foil, and let cool for 10-15 minutes. Serve warm.

Yields: 10 – 1 cup servings
Cinda S. Sanner


Deep Dish Pizza Pie

1 cup Spaghetti Sauce
½ cup Sliced Olives
½ cup Green Olives
½ cup Corn – frozen or canned –drained well
½ cup Edamam's (frozen shelled Soybean)
½ cup Mushrooms – canned or fresh - sliced
1 cup Pan Seared Onions
1 cup Red Peppers – Chopped in small pieces
1 cup Vegan Pepperoni
4 Slices Vegan Mozzarella Cheese Slices
1 cup Vegan Grated Mozzarella Cheese
1 Recipe Pizza Dough

1. Spread the Pizza dough on the bottom and sides of a by 12 inch dish.
2. Evenly distribute the pan seared onions, green olives, mushrooms, Edamam's, corn and peppers on top of sauce.
3. Break the slices of Mozzarella Cheese into pieces and place the vegetables.
4. Lay the vegan pepperoni slices on top and sprinkle with the grated Mozzarella cheese and black olives.
5. Bake at 400 degrees for approximately 20 – 25 minutes or until crust is golden brown. Take out of oven and serve with your favorite vegetable salad and desert.


Pizza Dough Ingredients:
1 ½ cup Warm Water
1 Tbsp. Lecithin Granules
1 tsp. Salt
2 T Honey
1 T Active Dry Yeast
1 ¾ cup Whole Wheat Flour
1 cup Unbleached White Flour

Step 1. In a large bowl put the water, canola oil, salt, honey, 1 cup wheat flour and 1 T of active dry yeast. Mix together and whip for about 5 minutes.

Step 2. Slowly add the rest of the flour until it becomes a soft dough. Kneed for about 5 -10 minutes. Spray the bottom and sides of the bowl with vegetable spray and cover the dough with a clean towel. Let the dough raise until double in size.

Step 3. Spray a 14 inch pizza pan with vegetable spray and stretch the dough in place. Put the sauce and topping on and bake at 350 degrees for 25-30 minutes or until bottom of crust is golden brown. Take out of the oven and cut into 12 slices.

Linda Johnson

© 2014 The Micheff Sisters | Home | Contact | Design