Vegan Mofo #18: Toulousaine Sausage and Bean Salad...

I don’t know how traditional this recipe is or how common, but after doing a bit of googling I found there are all kinds of recipes for sausage salads in Toulouse, the ingredients vary but usually it’s a vinegar mustard dressing, and has beans and sausage. This particular recipe I found when flipping through an interesting book called “The French Market” written by Joanne Harris and I thought it sounded so good that I wanted to try and veganize it, just to see how it was. I think it ended up being really good, and even my husband loved it which amazed me since he typically is no fan of beans, certainly not this many beans all at once!

I love the simplicity of the dish, I love both the bold and subtle flavors, the creamy beans mixed with the chewy sausage. Loved it over a bed of greens though you can simply eat it as is without the lettuce. Obviously the original recipes call for sausages from Toulouse, but in liu of that Harris recommended Italian Sausages so I went with my favorite, Field Roast.

Toulousaine Sausage and Bean Salad
(AKA Salade Toulousaine) 

4 Vegan Italian Sausages
1 15oz Can Chickpeas Rinsed and Drained
1 15oz Can Navy Beans Rinsed and Drained
1/4 Olive Oil
2 Tbsp Red Wine Vinegar
1 Tbsp Whole Grain Mustard
1/4 tsp Dried Sage
Sea Salt and Black Pepper to taste
4 Ripe Tomatoes
Lettuce, Arugula or Mixed Greens for serving (Optional)

- Heat a bit of Olive oil in a large frying pan over medium high heat. Slice the sausages into rounds and fry in the oil until browned on both sides, 5-10 minutes. Remove from the heat and place on a plate.

- Place the Chickpeas and Navy Beans in the same pan. Add the Oil, Vinegar, Mustard, Sage, Salt and Pepper. Mix to combine well and then cook for about 5 minutes until heated through.

- Add the tomatoes to the beans, mix well, and cook about 2 minutes. Remove from the heat, and place the bean mixture into a large serving bowl. Add the sausages and toss to combine. Taste and season with salt and pepper as needed.

- Line serving bowls or plates with a bit of lettuce or mixed greens, then top with 2 generous scoops of the Sausage and Bean Salad. Enjoy Hot, at room temp, or cold, I personally liked it best at room temperature.

Vegan Mofo #12: Bacon Salad with Farmhouse Cheese Dressing...

I don’t know how typical of an Irish Salad this is, but I found a recipe for bacon salad with cheese dressing in an Irish cook book and found my mouth watering at the thought. The original recipe says to use cooleeney cheese and apples from Tipperary, I’ve never had cooleeney cheese in my life and have no idea what it tastes like, but it seems to me that most farmhouse cheeses have a strong or distinct flavor. Unfortunately while the vegan cheese market is growing it has not yet grown so big as to incorporate ‘off beat’ or regional or specialty cheeses. So I chose to use a combination of vegan Provolone and cream cheese as that was all I had available outside of cheddar, jack, mozzarella or Jalapeno Havarti. Still, despite my recreation not being as accurate as possible I do think it turned out damn delicious, and I will definitely be making it again.

The key to this salad I think is to make sure you use quality products, because it’s so simple you want the best flavor you can find. Get the freshest fall apples, get the crispest lettuce, use your favorite vegan cheese and buy the good coconut flakes to make the coconut bacon. You do that, and you’re going to have a shining star of a side salad. A great accompaniment to any meal, or a nice light lunch, if serving as a lunch enjoy with some brown soda bread scones!

Bacon Salad with Farmhouse Cheese Dressing 

2 Heads Romaine lettuce chopped or torn
½ Cup Coconut Bacon (Recipe Follows)
1 Large tart Apple Chopped (I Used Pink Lady)
Dash of Sea Salt
Dash of Cracked Black Pepper
1 Tbsp Minced Fresh Parsley

Cheese Dressing

1/3 Cup Vegan Sour Cream
1- 2 Tbsp Vegan Cream Cheese
2- 4 Slices Vegan Provolone (or favorite sharp vegan cheese)
1 Tbsp Apple Cider Vinegar
Cracked Black Pepper to taste
A Dash of Agave if a sweeter dressing is desired (Optional)

Coconut Bacon 

½ Cup Dried Unsweetened Coconut Flakes
1 Tbsp Soy Sauce
1 Tbsp Olive Oil
1 Tbsp Maple Syrup
½ Tbsp Liquid Smoke
Dash of Smoked Paprika
Dash of Garlic Powder
Dash of Smoked Sea Salt

Instructions - Coconut Bacon 

- Combine all liquid ingredients in a bowl, and pre-heat a small pan over medium heat. Once heated add the coconut flakes and pour the sauce over, mix with a spatula to combine. Fry for 3-5 minutes turning occasionally so the flakes don’t burn. Once browned and most of the liquid has been absorbed turn off the heat and remove the coconut to a plate to cool. Let cool 5 minutes. Leave any remaining liquid in the pan.

Instructions - Salad 

- Cook the chopped apple in the liquid remaining in the pan you used to cook the coconut bacon. Saute apple until golden and then remove from the heat.

- Place Romaine, Coconut Bacon, and Apple in a large bowl and garnish with salt, pepper and parsley.

Instructions - Dressing 

- Combine all dressing ingredients in a small pan over medium heat. Whisk together until cheese has melted and everything is smooth and heated through.

- Pour the warm dressing over the salad, toss to combine and serve!

Vegan Mofo #4: Salade aux Noix....

Today we’re moving on from Ireland and onto France with this tasty yet simple salad.  Honestly I don’t know much about the origins of this salad, but it’s a pretty typical and traditional French Salad, I saw it on a lot of menus when I was there this past Spring but unfortunately because the traditional version contains bacon I was never able to eat it. Traditionally the dressing also uses the leftover bacon drippings as an ingredients, which I think is kind of gross, but to mimic the flavor I used the leftover liquid from cooking my coconut bacon. If you want it a bit more ‘greasy’ you could add some additional oil - perhaps coconut oil - and a dash more of liquid smoke for extra bacon flavor.

Originally I hadn’t intended to make this salad but I’m happy I decided to put a vegan spin on it after all, because it turned out great. It’s the kind of salad that’s perfect for a light lunch, or as the first course to a larger meal.

Salade aux Noix

1 Head Green Leaf Lettuce
Handful of Arugula.
½ Cup Walnuts
½ Cup Coconut Bacon (recipe follows)
5 Thin Slices Baguette
1 Garlic Clove
1 Tbsp Walnut Oil
1 Tbsp Red Wine Vinegar
1 tsp Dijon Mustard
Olive Oil as needed
Coarse Black Pepper to taste.

Coconut Bacon 

½ Cup Dried Unsweetened Coconut Flakes
1 Tbsp Soy Sauce
1 Tbsp Olive Oil
1 Tbsp Maple Syrup
½ Tbsp Liquid Smoke
Dash of Smoked Paprika
Dash of Garlic Powder
Dash of Smoked Sea Salt

Instructions - Coconut Bacon 

- Combine all liquid ingredients in a bowl, and pre-heat a small pan over medium heat. Once heated add the coconut flakes and pour the sauce over, mix with a spatula to combine. Fry for 3-5 minutes turning occasionally so the flakes don’t burn. Once browned and most of the liquid has been absorbed turn off the heat and remove the coconut to a plate to cool. Let cool 5 minutes. Leave any remaining liquid in the pan.

Instructions - Salad 

- Tear the lettuce into bite sized pieces and place in a large salad bowl along with the arugula.

- Re-heat the pan in which you cooked the coconut bacon, and add the walnuts. Toast them until browned then remove them to a plate.

- To the pan add the walnut oil, red wine vinegar, and Dijon Mustard. Whisk to combine, and simmer for a minute until warmed though. Turn off the heat and set aside.

- Preheat your Broiler. Slice the garlic clove in half. Drizzle the baguette slices in a bit of olive oil and rub the garlic halves over the bread.

- Place the bread on a broiler sheet and broil on high for 1-2 minutes a side until brown. Remove from the broiler and let cool.

- Finally, add the cooled coconut bacon and walnuts to the salad. Breaking the pieces a part as necessary. Crumble the sliced baguette pieces over top, and then drizzle the dressing over. Toss the entire thing together, and sprinkle with black pepper if desired. Enjoy!

9 Days of Valentine's: Part 9....

Sadly our 9 days of celebration have come to an end. Part of me is really sad about it because we were having so much fun and eating so much delicious food. But, the other half of me is really happy to finally go back to eating salad, like... just salad... till like.... the end of time. Ha.

Our last hurrah was quite the meal indeed. It had everything you could ask for in a grand dinner. A salad, a hearty main course, a decadent dessert, and a bottle of good wine.

We started with the Italian Chopped Salad from Chloe Coscarelli’s book “Chloe’s Italian Vegan Kitchen.” Now, if I’m being honest I wasn’t expecting much from this salad. I made it because it had a nice picture and it was super easy and I had everything called for on hand. I figured after a week of vegan meat and decadence we could use a little veg. But man, oh man was this salad fantastic! Seriously, it was about 1000 times better then any Italian Salad I’ve had in any Olive Garden type restaurant.

The salad contains romaine, tomatoes, green onion, kalamata olives, basil, chickpeas, salt, pepper and crumbled tofu. The dressing is a simple mixture of olive oil, red wine vinegar, agave, salt, Dijon mustard, and garlic. It sounds so easy but you wouldn’t believe the flavor. Normally I don’t like raw tofu in my salads but I liked this a lot because it was just 7oz and it was just enough to give the salad a texture of cheese. If I didn’t have a main course that needed digging into I would have eaten this entire salad myself it was that good.

But speaking of main courses, for our final celebratory meal I chose another dish from Alicia C. Simpson’s book “Quick and Easy Vegan Celebrations.” Truly the Fusilli in Cabernet Sauce with Portobello Brisket sounded too good to pass up. There are a few steps involved in making this meal and I ended up not evening getting started until after 8:30pm but surprisingly the whole thing came together really quick.

First things first, make your portobello brisket. Lucky for me sometime in the afternoon I went over the recipe and saw that while you could get away with only marinated the shrooms for 20 minutes it was best to do it longer. So I think I ended up letting these marinate on the counter top for about five hours. Turning them over occasionally. The marinade is made with olive oil, red wine, garlic, shallot, Dijon Mustard and tarragon. Once you’re done marinating you roast these guys in the oven for 20 minutes then slice them up when they cool down a bit. The smell is heavenly.

While your shrooms are roasted make your sauce. It’s fairly simple, shallots, garlic, Cabernet Sauvignon, agave, basil, red pepper flakes, rosemary, salt, stock, crushed tomatoes and tomato paste. Combine all that in a pot, then let it simmer.

That’s the hard part, once all that’s done you plate your pasta, drench it in some sauce, scatter some sliced shrooms on top and serve. I actually decided to drizzle a little of the extra mushroom cooking liquid over top of my pasta. The marinade sauce was too good to go to waste and when combines with that meaty, earthy mushroom liquid that seeps out during cooking - OH MY!  My husband and I really had to control ourselves and not go back for seconds because we knew a great dessert was in store for us.

For dessert I went back to “Chloe’s Vegan Italian Kitchen” and made her Tiramisu. This was actually a super last minute decision that kind of hit me for no reason. I was just flipping through the book and the picture looked so good, and I thought it might be a nice finish to our celebratory week and I just happened to have everything on hand - except the ingredients to make the coconut whip cream but I did have a tub of So Delicious Coco Whip in the freezer! - The thing is, it’s strange that I would want to make a Tiramisu in the first place because it’s never been a dessert I was crazy about. Sure I’ve had plenty of non-vegan versions in the past and thought they were so-so. I’ve made a couple of vegan versions myself and thought they were better then their non-vegan counterparts but still kind of hum-drum. Chloe’s Tiramisu though, is out of this freaking world! No lie. Probably, hands down the best tiramisu I’ve ever made and ever eaten anywhere! My husband who’s also never been a huge fan of Tiramisu agreed completely and had we not already been so full from dinner we might just have finished off the entire bowl.

I love how ridiculously easy Chloe’s version is. You make a vanilla cake, cut it in cubes soak it in coffee and rum, layer some whip cream over top, dust it with chocolate and repeat. She says to leave it in the fridge overnight - which we did. - and then it’s ready to eat. Of course I used store-bought whip so it might taste different with home-made, but I’ve been using Chloe’s book for a while now, and I don’t think I’ve ever had a recipe fail from her. She is amazing, and she is especially amazing at dessert. Seriously, this girl should be right up there with Vegan Cook Book Goddess’s such as Colleen Patrick-Goudreau, Isa Chandra Moskowitz, Terry Hope Romero, and Joni Marie Newman.

So that’s it, I hope y’all have had as much fun following our celebration as we did creating it.  I’m definitely sad it’s over, but don’t worry, I have a few more cool posts planned in next week and a half before I leave for Europe.

PS: And incase anyone was curious though we loved every meal of the past 9 days our favorites were. Coq Au Vin. Osso Bucco. Seitan Parmesan with Garlic Green Beans, Potatoes with Germolatta and Red Velvet Cupcakes and Italian Chopped Salad, Fusilli in Cabernet Sauce with Portobello Brisket and Tiramisu. In no particular order, they were all fan-freaking-tastic!

Restaurant Review: Sativa Studio Café in Banos, Ecuador...

Happy Thanksgiving Everyone! I hope everyone had a wonderful, and safe holiday this year. Since Thanksgiving is my favorite of all holidays I’m cooking a big dinner per usual, but I’ll talk more about that tomorrow. Right now I want to tell y’all about an amazing restaurant my husband and I ate at while in Banos, Ecuador.

It’s called Sativa Studio Café, and it is the hidden jem of hidden jems, let me tell you. Not only was this the best place we ate in Banos, it was the best place we ate in all of Ecuador, in fact the best place we ate on the entire trip. The food menu is small, limited to three dinner options each of which come with homemade chips or salad, and one breakfast option - but their drinks menu is extensive. They offer coffees, fresh juices, Health Elixirs and Tonics, and Kombucha. Not only is the food fantastic - carefully and lovingly prepared by the owners, but the atmosphere is chilled out and relaxed. The food takes time to prepare, because it’s fresh as can be, but you won’t mind the wait as you sit back in recycled and repurposed furniture, grooving to the reggae vibes.

We ate here twice during our stay in Banos and tried a pretty good selection of the menu. We also talked quite a lot with Jessie - who owns the café together with his wife - and he was kind enough to show us the organic garden they have in back where most of the vegetables they use come from. The garden was brilliant, and I was completely amazed at how much they were able to grow in such a small space. He also told us a little about how the restaurant came to be, and how it was decorated. Friends and local artists painted murals on the inside walls, and virtually everything inside is recycled or rescued from ending up in the trash. There are a nice collection of colorful tile topped tables, some brightly colored couches and arm chairs from the 1950's, much of the flooring comes from when the church was renovated and put in a new floor. Some amazing, heavy wooden lounge type chairs were rescued from the side of the road. This is a couple that doesn’t like to add to consumerist culture, and doesn’t like waste - I can fully appreciate that, and the minute you step foot into the café you’ll appreciate it too, because it really adds to the nature of the place. I don’t think I’ve ever been to a cooler café in my life.

But, enough about all that, what about the food you ask? Well, on our first trip I decided to go with the Patacones and Salad. Patacones are smashed fried plantains that have a garlic lime marinade. These were simply delicious. I’ll take any excuse to eat some plantains but these were probably among the best I had all trip. The salad was delicious as well, not that there was any doubt it would be considering their phenomenal garden. This was not your average side salad either, it was full of mixed greens, chopped bell pepper, onions, sprouts, apple, pumpkin seeds, edible flowers and even more that I can’t remember. The dressing was simple and minimal, so a not to outshine the freshness of the vegetables. Seriously this was the perfect meal. With it I ordered a kombucha which was probably one of the best kombucha’s I’ve ever had anywhere! So flavorful, and not too vinegary like some I’ve had.

Patacones with Salad

Kombucha! 

For his meal my husband went with the Tamale which I believe contained a mixture of black beans, Swiss Chard and some other vegetables. This thing comes steamed in a banana leaf rather then a corn husk and it’s probably the most moist and flavorful tamale I’ve ever had. I only had a tiny bite but it was enough to taste the full-on flavor. My husband loved it, and devoured it in minutes along with an equally amazing side salad. For his drink he ordered the Seven Spice Coffee which was hands down the best coffee I’ve ever drunk anywhere, and it became the inspiration for my Epic Coffee . I will never drink another normal cup of coffee again!

Tamale and Salad

Check out that bomb-ass salad! 

A somewhat inside shot of the tamale

On our second visit my husband went with the Patacones and a salad while I decided to try the Veggie Burger with yet another Salad. The veggie burger was AMAZING! Probably one of the best veggie burgers I’ve ever had, full of lentils, grains and vegetables. It came topped with lettuce, tomato, sliced beets and a few other things. So much flavor and it really hit the spot after we’d had such a long day.

Veggie Burger and Salad 

For drinks that night we went a little overboard. We both ordered a Seven Spice Coffee, then my husband ordered a Fresh Passion fruit Juice - which is perhaps the best thing I’ve ever tasted and Jessie makes it in a magic bullet! I decided to go with the coconut pineapple juice which was like no juice I’ve ever had, and the most amazing thing is that the juices were sweet, but there was no added sugar. We also tried some of the elixirs only I wish I could remember what they were called or what was in them. One of them was one of the more popular sellers and for good reason, all of them were good but some were stronger then others. Jessie even gave us a free shot of another popular elixir they make, which was really good, and super nice of him.

The Amazing Seven Spice Coffee!

All and All this was the best dining experience I could have hoped to have, and I highly, highly recommend you check out Sativa Studio Café if you’re ever in Banos. Seriously, you won’t be disappointed. Heck, if you’re even considering planning a trip to Ecuador - which you should! - You need to take the time to visit Banos, not only for the amazing food but for the beautiful scenery too!

Sativa Studio Café
Calle Luis A Martinez y Eloy Alfaro Street, Correo Central
Banos, Ecuador
097-235-598
Open Mon-Sat 11am-11pm
CASH ONLY!

Summertime Kale and Seaweed Salad...

All that talk about sea vegetables yesterday really inspired me!  After writing the last post there was nothing more I wanted then a big ‘ole salad full of goodness and sea veggies. I know I’ve been kind of slacking this year, school, work, the new job, and then finally being done with school and just needed to relax and veg out - I’ve neglected this blog. Sure I’ve posted, but most of my posts these days tend to be restaurant, or product reviews. Otherwise they’re posts about what I made for the holidays but no original recipes. I feel bad about that, but the truth is that my eating’s been erratic. I’ve either eaten really healthy - but boring, thus not worthy of being blogged about. Or I’ve gone really over the top, but using the recipes of others. I’m really going to try to change that. I want to post recipes again, I want to be more active here again, and so here’s a start.

Unfortunately when I was making my lunch yesterday I wasn’t doing so with the intention of posting the recipe. I just whipped some stuff together and didn’t really measure anything. So take the measurements as suggestions and approximations and adjust as you see fit. Even if you add a little more of ‘this’ or a little less of ‘that’ I know you’ll enjoy this salad. It’s rich in high-quality nutrients, and packed full of flavor. It really hits the spot mid-afternoon afer a long bike ride, or a good yoga session. Enjoy while sitting out in the summer sun, with a nice cool glass of water or your favorite kombucha!

Summertime Kale and Seaweed Salad 

3 Big Leaves Kale torn into bite sized pieces
1 Medium Carrot peeled and julienne
½ Cucumber peeled and julienne
Red Onion sliced thin (about 1/4 C or to taste)
½ C Corn (Fresh or Frozen)
½ C Frozen Edamame
2 Tbsp Hemp Seeds
Small handful Arame ( 1/4 C or less) Soaked in warm water for five minutes. Then drained and rinsed, then patted dry.
1-2 Sheets Nori (to taste) torn into bite sized pieces
2 Garlic Cloves minced

1 tsp Sesame Oil
1 tsp Rice Vinegar

Dressing 

2 Tbsp Tahini
1 Tbsp Tamari
1 Tbsp Mirin (or Agave)
½ Tbsp Lemon Juice
Sriracha to taste
Water as needed to thin
Salt and Pepper to taste -  optional

- Place your torn kale into a large bowl, drizzle the sesame oil and rice vinegar over top and massage thoroughly with your hands utnil the kale breaks down a bit. Set the bowl aside and continue making the rest of the salad.
- Heat a small pot of water on the stove, when boiling add the Edamame - and if using frozen corn add that too - boil for 2-3 minutes until Edamame and Corn are cooked through. Drain and let cool.

- Mis all dressing ingredients together in a small bowl and set aside.

- Assemble the salad. To the kale add in the julienne carrot, cucumber, sliced red onion, minced garlic cloves. Corn, edamame, Hemp seeds, torn nori sheets, and arame. Drizzle the dressing over top and toss a few times to make sure all of the vegetables get evenly coated.

*** Note - Gluten Free if using GF Tamari.***

4th Of July Fun...

My Plate - Black Bean Burger with all the fixin's
Buffalo Mac Salad, BBQ Coleslaw, BBQ Beans 

Well, I hope everyone had a lovely fourth of July. Ours was pretty low-key. Since I had my mom and step-dad visiting, and we were busy hanging out I didn’t feel much like cooking. Which was okay too. My mother-in-law was kind enough to pick up some fresh-made vegan black bean burgers for us, - which I forgot to photograph, sorry - and I took care of the sides and dessert.

Funny, I knew right away what I wanted to make, because I’ve had my eye on it for years. The Spicy Red  Buffalo Macaroni Salad from Joni Marie Newman & Celine Steen’s awesome little book “The Complete Guide to Vegan Food Substitutions.” Personally I’ve always loved a good pasta salad, and this one sounded really interesting, but even though I love pasta salad I rarely find occasion to make it. The 4th seemed like the perfect time, especially since my mom and step-dad like pasta salad too, and since my step-dad likes heat. It’s actually a really easy dish. Just cook your macaroni, roasted red peppers, onions, celery and spinach - although I just realized now that I forgot to add the spinach, whoops! - Then the dressing is made with tofu, hot sauce, earth balance, oil, garlic, salt, pepper and I added a wee bit of agave to balance the tang a bit.  The end result was that this salad was out of this world amazing and my husband and I couldn’t stop eating it! I’m so glad I finally got around to making it.

Spicy Red Buffalo Macaroni Salad

Next up I wanted to make the BBQ Beans from “Vegan Food Substitutions.” I’ve always loved a good saucy bean dish, and I’ve always loved baked beans. These tasted just like a baked bean but with out the long baking time. Simply add all your sauce ingredients into a pot, add the beans and simmer for 20-30 minutes until the sauce reduces a bit. These too were fantastic, and reminded me of the kind of baked beans you eat out of a can - only better! I was happy to have the leftovers and I gobbled them up in no time!

BBQ Beans 

Lastly I decided to make the Creamy BBQ Coleslaw from Joni Marie Newman’s book “The Best Veggie Burgers on the Planet” it’s a really simple slaw recipe, shredded cabbage, agave, apple cider vinegar,  vegan mayo and BBQ sauce. I added some onion and carrot in too because, well I love that in my slaw. This slaw was super creamy, and super flavorful. As much as I love slaw, and as much as I love BBQ I never thought to combine the two into one dish! Amazing!

Creamy BBQ Coleslaw 

For dessert I went with pie, and fruit pies at that because Pie is really my favorite dessert and I was all ‘caked out’ after my birthday anyway. Once again I chose to make pies from Hannah Kaminsky’s lovely book “Easy as Vegan Pie.” Of course I can’t just pick a straight forward pie can I? I wanted something unique and since I had a ton of cherries on hand I decided to make the Black Forest Pie because who doesn’t love chocolate and cherries? The Pie is basically as it sounds, think black forest cake but in pie form. Chocolate Crust, chocolate cherry filling, chocolate topping with whip Cream. Yum, yum! This pie went over huge with everyone and I sure liked it a lot too although a small slice was enough for me, as it was a bit too chocolatey for my taste.

Black Forest Pie 

Second I made the Blueberry Blackberry Licorice Pie. Licorice you say? Yes indeed. I know how insane that sounds but trust me when I tell you this pie was out of this world amazing, and this is coming from a girl who hates black licorice or licorice flavored anything. I’m not even all that found of anise to be honest. Still, it was such an interesting combination that my curiosity got the better of me. The pie crust is a standard crust - any recipe will work really - and the filling is a standard blueberry blackberry filling but then you slice up pieces of black licorice and some of them melt into the delectable berry sauce as the pie cooks, while others remain whole. This pie was so good I had 2 slices right out of the gate, and I was impressed at how mellow the licorice flavor was. Not overbearing, it gave it just the right hint of ‘different’ and really took this pie to a new level. As much as this pie came as a surprise to me, it also came as a surprise to everyone else, I think most people were put off by the addition of licorice, until they tasted it for themselves. Only one slice remained after all was said and done! The lesson? Never be afraid to try new things!

Blueberry Blackberry Licorice Pie 

I hope you all had a happy fourth.