Well this is it. I leave on Wednesday to embark on my daunting European journey. Every time I think about it I have an "Oh my god this is really happening" moment and then I have to calm myself down so I don't hyperventilate from excitement and terror.
I have been thinking a lot about if and how I want to blog while I travel and I have come to a conclusion- I'm starting a new site from scratch, devoted completely to travel stories and photos.
As much as I love food, this trip is about so much more than just eating and finding vegan-friendly places around Europe. Once I return, I look forward to getting back to sharing cakes and cookies with you all, but for now That's So Vegan will lay low for 8 months.
If you happen to like me for more than just mouth-watering food porn, please follow my travel blog, Wanderment. Click on the photo below to check it out. I would love all of your insights, comments and advice on the crazy adventures I will be having :)
For now, I will say goodbye with pie.
Blueberry Maple Pie
1 pre-made pie crust (I used this recipe)
3 1/2 cups fresh blueberries
1/3 cup maple syrup
1 tbsp lemon juice
1 1/2 tbsp cornstarch
1/2 tsp cinnamon
1/2 tsp maple extract (optional)
1. Preheat your oven to 400º and lightly grease a 9" round pie pan. Roll out half of your pie crust into a large circle and press into the prepared pan, folding over the edges.
2. In a large bowl, combine the blueberries, syrup, lemon juice, cornstarch, cinnamon and extract. Stir to combine and let sit for about 10 minutes to let the flavors blend.
3. Pour the filling into the crust and top with either strips of dough for a lattice effect or a whole round piece of dough with slits cut into the middle. Bake for about 30 minutes or until golden brown. Serve with vegan vanilla ice cream and say a bittersweet goodbye to summer!