Pretty in Pink

May the record show that despite previous protestation, I honestly do have nothing against the union of strawberry and rhubarb. They’re a great couple who seem genuinely happy together, so who am I to break them up? Sure, it wouldn’t hurt for either to have a bit more alone time, maybe see a few other people on the side, but I won’t begrudge their magnetism to each other. Rather, it might be wiser to invite a new ingredient or two to the party in order to liven up the typical date night.

White chocolate cheesecake is the ideal sweet compliment to their tart, fruity flavor. Flecked with vanilla bean, lusciously rich and creamy, it seemed a shame to bake that base into a solid brick, so a simple parfait was in order. Crunchy graham cracker streusel makes up the base, lightly spiced with a touch of warm, comforting cinnamon, immediately followed by the rhubarb compote, infused with cardamom, ginger, and a hint of zesty orange. The real star of the show, the white chocolate cheesecake mousse, comes together in a snap, and is decadent enough to go well with just about any fruit or cookie combo. A dice of fresh strawberries on top keeps things light and refreshing, but it’s hard to resist one final flourish of mousse to top it all off.

It’s spring in a glass, complete with those star-crossed lovers strawberry and rhubarb, a delicious duo if there ever was one.

Yield: Makes 6 - 8 Servings

Spring Cheesecake Parfaits

Name: Spring Cheesecake Parfaits
Prep time: 35 min
Cook time: 40 min
Total time: 2 h 45 min
Yield: 6
Cuisine: American
Ingredients: 9 Rectangle Graham Crackers (1 Sleeve); 6 Tablespoons Vegan Butter, Melted; 1/2 Teaspoon Ground Cinnamon; 1/4 Teaspoon Salt; 1 1/2 Pounds Chopped Rhubarb, Divided; 1/2 Cup Granulated Sugar; 1/2 Cup Orange Juice; 1/2 Teaspoon Ground Ginger; 1/4 Teaspoon Ground Cardamom; 6 Ounces Vegan White Chocolate; 1/4 Cup Plain Non-Dairy Milk; 2 8-Ounce Packages Vegan Cream Cheese; 2 Teaspoons Vanilla Extract*; 1/4 Teaspoon Salt; 1/2 - 1 Pound Fresh Strawberries, Hulled and Diced

This no-bake parfait layers spiced graham streusel, rhubarb compote, and white chocolate cheesecake mousse for a fresh spring treat. Finished with strawberries and a final dollop of mousse, it’s a light yet decadent dessert.

Prep Time 35 minutes

Cook Time 40 minutes

Additional Time 1 hour 30 minutes

Total Time 2 hours 45 minutes

Ingredients

Graham Cracker Streusel:

9 Rectangle Graham Crackers (1 Sleeve)
6 Tablespoons Vegan Butter, Melted
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Salt

Rhubarb Compote:

1 1/2 Pounds Chopped Rhubarb, Divided
1/2 Cup Granulated Sugar
1/2 Cup Orange Juice
1/2 Teaspoon Ground Ginger
1/4 Teaspoon Ground Cardamom

White Chocolate Cheesecake Mousse:

6 Ounces Vegan White Chocolate
1/4 Cup Plain Non-Dairy Milk
2 8-Ounce Packages Vegan Cream Cheese
2 Teaspoons Vanilla Extract*
1/4 Teaspoon Salt
1/2 - 1 Pound Fresh Strawberries, Hulled and Diced

Instructions

Preheat your oven to 350 degrees and line a baking sheet with aluminum foil or a silicone baking mat; set aside.
Break up the graham crackers and toss the pieces into your food processor. Pulse until mostly broken down, with a few larger chunks remaining. Add in the melted vegan butter, cinnamon, and salt, and pulse to combine. Spread out the resulting crumbs into small clumps on your prepared baking sheet. Bake for 10 – 15 minutes, stirring once halfway through, until golden brown. Let cool.
Meanwhile, you can get the compote started. Set a medium saucepan on the stove over moderate heat, and mix together 1 pound of the rhubarb along with the remaining ingredients. Bring the mixture up to a simmer, and let the rhubarb stew for 10 – 15 minutes, until broken down and jammy. Add in the remaining measure of rhubarb, and simmer for an additional 5 – 10 minutes, just until tender. This will give the compote a nice variety of textures. Let cool and chill thoroughly before using.
Finally, for the cheesecake portion, place the chunks of chips of white chocolate in a microwave-safe dish, and pour the non-dairy milk on top. Microwave for 1 – 2 minutes at 30 second intervals, stirring thoroughly between each heating. White chocolate can be stubborn about melting, so be patient and keep a close eye on the mixture so that it doesn’t burn.
Place the cream cheese, vanilla extract, and salt in your (washed and dried) food processor, and blend to combine. Pour in the melted white chocolate, and thoroughly puree, until completely smooth and all ingredients are incorporated. If it seems to loose to pipe, chill for 30 minutes before proceeding.
To assemble your parfaits, find 6 – 8 matching glasses, and start with a spoonful or two of the streusel at the bottom. Top that with a good layer of the compote, and then pipe or spoon over a layer of the cheesecake mousse. Cover that with an even layer of diced strawberries, and if desired, finish with one final dollop of mousse. Garnish with halved strawberries and mint leaves for extra flair. Serve chilled.

Notes

*I used my homemade white chocolate, which is what gave it those lovely vanilla bean specks. If you opt for the store-bought alternative, you may wish to use vanilla bean paste or 1 whole vanilla bean, split and scraped, for the same visual effect.

Recommended Products

Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 527Total Fat: 35gSaturated Fat: 15gTrans Fat: 2gUnsaturated Fat: 18gCholesterol: 5mgSodium: 282mgCarbohydrates: 49gFiber: 3gSugar: 35gProtein: 8g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

April 16, 2012October 24, 2025

Hannah (BitterSweet)31 Comments

Which Came First…

Egg? What egg? Of course I was born this cute and fuzzy!

Chick adapted from Anna Hrachovec‘s adorable tiny chicken pattern.

April 4, 2012

Hannah (BitterSweet)23 Comments

Rah, Rah, Rhubarb!

If rhubarb were playing on a team, would anyone actually cheer for it? A sad, unloved vegetable with an identity crisis, rhubarb is always paired up with the show-stealing strawberry, smothered by sweetness, and thrown into the game more as an afterthought than a star. You’d think that after years of strawberry-rhubarb pies and strawberry-rhubarb crumbles, more bakers would take a chance on letting the red stalks stand alone for once, but no, perish the thought! Rhubarb is bitter, unpalatable, and unable to carry a proper dessert without help from something more flavorful.

In fact, this silent player is hardly even a staple for standard grocery stores. Upon asking a produce department worker if they had any early season rhubarb yet, I was looked at as if I had requested a vegan angel food cake. Forget about having never heard of it, this person (who specializes in fresh fruits and vegetables, mind you) couldn’t even decipher what I was saying. Rubbage? Rubar? Well, I’ll take that as a “no,” then.

But rhubarb isn’t some awful ingredient to be either avoided or covered up, like an embarrassing pet stain on the living room carpet. When treated with respect, it makes for perfectly delicious desserts, as is evidenced by these bright, springy cupcakes. Luck would have it that I eventually found a bag of frozen rhubarb, of all things, and so I set right to work redeeming this misunderstood plant.

Topped off with a simple vanilla bean frosting so as not to take over and cover that delicate rhubarb flavor, these little numbers are further beautified by candied violets. Incredibly hard to find and even harder to transport intact, I had been saving up these precious edibles for quite some time now, so it’s a good thing they’re well-preserved by sugar. Such an ornate garnish is far from necessary though- The rhubarb really does sell these treats all by itself.

Yield: Makes 14 Cupcakes

Rhubarb Cupcakes

Rhubarb gets the spotlight in this citrus-soaked little cakes, topped off by fluffy vanilla bean buttercream frosting.

Prep Time 15 minutes

Cook Time 30 minutes

Additional Time 15 minutes

Total Time 1 hour

Ingredients

Rhubarb Cupcakes

2 Cups Chopped Rhubarb, Fresh or Frozen and Thawed
1 Cup Granulated Sugar
2 Tablespoons Lemon Juice
1/4 Teaspoon Salt
2 Cups All Purpose Flour
1 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Cup Orange Juice
1/3 Cup Olive Oil
2 Teaspoons Vanilla Extract

Vanilla Bean Frosting:

1 Cup Vegan Butter
4 Cups Confectioner’s Sugar
1 – 2 Tablespoons Plain Non-Dairy Milk
2 Teaspoons Vanilla Paste or Extract

Instructions

Preheat your oven to 350 degrees, and line 14 cupcake tins with decorative papers. Set aside.
In a medium saucepan over moderate heat, combine the rhubarb, sugar, lemon juice, and salt. Let stew, stirring periodically, for about 10 – 15 minutes, until the rhubarb becomes so tender that it pretty much falls apart. If necessary, mash it lightly with your spatula to help it break down. Allow the rhubarb to cool for 15 minute before proceeding.
In a separate bowl, whisk together the flour, baking powder and soda. Stir the orange juice, oil, and vanilla into the rhubarb mixture, and then add all of those liquids into the bowl of flour. Stir with a wide spatula just until the batter comes together smoothly; a few small lumps remaining are no reason for alarm. Just be sure not to over-mix, or you’ll create a tough cake.
Dole out the batter equally between your prepared cupcake tins, and slide them into the oven. Bake for 18 minutes, until golden brown on top and a toothpick inserted into the centers comes out clean. Let cool completely before applying the frosting.
For the frosting, throw room temperature vegan butter into your mixer, and beat thoroughly until softened. Add in the confectioner’s sugar and start mixing on a low speed to prevent the dry goods from flying out of the work bowl. Add in the vanilla paste or extract, and slowly drizzle in the non-dairy milk, until the frosting reaches a smooth but still firm consistency. Whip on high speed for about 5 minutes until fluffy. Pipe or spread on cupcakes as desired.

In [Lemon] Mint Condition

Years ago, back when a trip to Grandma and Grandpa’s house really was a trek through the woods, and quite a few miles, I would spend the long car ride anticipating all of the goodies to come. Nothing less than the perfect grandparents, they kept their home stocked with the foods that my young, underdeveloped palate adored, and often was denied in most circumstances. It was as if they went grocery shopping with just us kids in mind.

Cabinets stacked high with dried pasta, we could have chosen a new shape each visit and still have never run out of new whimsical noodles to try. Candy dishes decorated every spare flat surface, and I recall on more than one occasion slipping away to “play piano” in order to get dibs on the mint chocolates stashed on the glossy wooden lid.

Best of all, though, was the spare fridge in the basement. That’s where the real treasure was hidden: the cookies.

Perhaps they had a penchant for buying in bulk, but it seemed as though there were never fewer than a half-dozen open packages to pick at. Eaten right away, with the refrigerator’s cool breath still clinging to them, chilling each morsel to the core, it was a unique experience that made even mundane, store-bought baked goods seem somehow special.

My absolute favorites were the big, crisp cookies covered in so much powdered sugar that you couldn’t help but spray some of the white sweetness all over your clothes, and the surrounding furniture, as you ate. I never learned the name of those cookies and haven’t seen the exact ones since, but they sound a whole lot like the discontinued lemon coolers, a classic Girl Scouts offering.

With the annual Girl Scouts’ harassment in full-swing, these sweets immediately came to mind, and I couldn’t resist a little trip down memory lane. A bit more grown up than those original cookies, my version adds a bright splash of peppermint to the party, replicating that cooling sensation I enjoyed so much. For the full experience, you’ve simply got to store them in the fridge… Although considering how easy they are to eat, I can’t promise that will allow them to last any longer!

Yield: Makes 2 Dozen Cookies

Lemon-Mint Cooler Cookies

Covered in powdered sugar with a bright splash of citrus and cooling peppermint, these are invigorating little morsels to enjoy. For the full experience, try eating them straight out of the fridge.

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 5 minutes

Ingredients

1/2 Cup Vegan Butter
1/3 Cup Granulated Sugar
Zest of 1 Lemon
2 – 4 Drops Peppermint Oil or 1/4 – 1/2 Teaspoons Peppermint Extract
1/4 Teaspoon Salt
1 1/2 Cups All Purpose Flour
1/4 Teaspoon Baking Soda
2 Tablespoons Lemon Juice
1/2 Teaspoon Vanilla
1/2 Cup Confectioner’s Sugar

Instructions

Preheat your oven to 350 degrees and line two baking sheets with silicone baking mats or parchment paper. Set aside.
In the bowl of your stand mixer, thoroughly cream together the butter and granulated sugar using the paddle attachment. Pause periodically to scrape down the side of the bowl as necessary.
Once the mixture is homogeneous and fluffy, add in the lemon zest, peppermint, and salt, and mix to combine. Introduce the flour and baking soda next, starting the mixer on a slow speed until the flour is mostly incorporated, to prevent the dry goods from flying out and re-decorating the kitchen.
Finally, add the lemon juice and vanilla. It may seem as though the mixture is too dry to come together, but be patient and keep mixing; it will eventually form cohesive dough. Resist the urge to add more liquid!
Scoop out walnut-sized balls and roll them between your palms to achieve smooth spheres. Place them at least 1-inch apart on your prepared baking sheets, and flatten them out slightly.
Bake for 12 – 15 minutes, or until the bottom edges just begin to brown. Carefully pull the cookie-topped baking sheets off of the hot sheet pans, and let rest for 5 minutes before tossing them in the confectioner’s sugar.
Let cool completely before enjoying. Better yet, store them in the fridge for an even more cooling treat!

Soup Kitchen

Left alone and given half a chance, my daily personal menu could easily be reduced to little more than soups and stews. Quite frankly, it’s incredibly that there’s any savory food that makes it onto this blog besides those more liquid edibles, for as much as I make and eat them! Perhaps its the fact that they often defy recipes, one of their most attractive features in the first place, that my love for soup isn’t properly documented. Experience has shown that whatever you’ve got lying around in the fridge, waiting to be used up, is what tastes best in soup. Truly! The more desperate it is to be used, the smaller the scraps that can find no other culinary destination, they are what you should put in you soup right this moment. Besides, how many people need to be told how to put a mirepoix, some beans, and a handful of spices into a big pot with plenty of water? Even the most inexperienced and reluctant cooks can figure that procedure out, no recipe required. It feels silly to spell it out, and yet, there are some creations that beg to be recorded and shared.

An unlikely combination even in my eyes, I didn’t expect that leftover can of coconut milk to embrace the green, vegetal flavor of asparagus nearly so harmoniously. Brightened with zippy bites of lemon, ginger, and pepper, it’s a departure from my standard soup spicing, and just the breath of fresh air I so deeply needed in my soup routine. Although it may still be fairly basic, I’ve conquered my resistance to sharing what seems simple; A recipe needn’t be complicated to be worth talking about.

Yield: Makes 2 - 4 Servings

Asparagus and Coconut Soup

Coconut milk embraces the green, vegetal flavor of asparagus with surprising harmony within this creamy soup. Brightened by zippy bites of lemon, ginger, and pepper, it’s a departure from the standard soup spicing, and a delicious breath of fresh air suitable for spring.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

2 Tablespoons Olive Oil
2 Medium Leeks, Sliced Lengthwise, Chopped, and Thoroughly Cleaned*
1 Inch Fresh Ginger, Peeled and Finely Minced
1/2 Teaspoon Salt
12 – 16 Ounces Trimmed Fresh Asparagus, Roughly Chopped (About 1 Bunch)
2 Cups Vegetable Stock
4 Ounces Spinach or Other Leafy Greens (Such as Kale, Collards, etc)
1 Cup Coconut Milk (Full Fat, Don’t Skimp!)
Zest of 1 Lemon
Freshly Ground Black Pepper, to Taste
1/4 Cup Finely Fresh Chives and Chive Blossoms, or Scallions
Avocado Oil or Extra-Virgin Olive Oil for Garnish (Optional)

Instructions

Pour the oil into the bottom of a medium soup pot and set it over moderate heat on the stove. Once the oil is hot, add in the leeks and ginger, and sauté for about 5 minutes, until the leeks are soft and the ginger is aromatic.
Sprinkle in the salt, followed by the asparagus and stock. Bring the brothy soup to a boil, then reduce the heat so that it’s at a gentle simmer. Cover the pot and let cook until the asparagus is tender and bright green; about 8 – 10 minutes.
Add the spinach or other greens, and continue to cook just until wilted, only 2 – 4 minutes more should do it.
Turn off the heat and finally incorporate the coconut milk, lemon zest, and pepper. Working in batches if necessary, transfer soup to your blender and thoroughly puree until smooth completely. Alternately, hit it with an immersion blender while still in the pot.
You can either serve the soup right away while still hot, or chill it for at least two hours for a more refreshing blend.
Top individual bowls with chives, chive blossoms, and a tiny drizzle of oil, if desired.

Notes

*Typically, I slit my leeks down the center and then shake them out under cold water until clean, but these were particularly dirty. Thus, I fully sliced them and placed them in a colander with fairly large holes. Tossing them around in the colander under cold water, more of the inner leek was exposed, and I could wash away the excess dirt more easily. Whatever you do, be thorough! These unsuspecting alliums can hold on to a ton of grit, and that will not make for the most pleasant soup.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 602Total Fat: 30gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 840mgCarbohydrates: 73gFiber: 32gSugar: 21gProtein: 38g

June 8, 2011February 27, 2019

Hannah (BitterSweet)38 Comments

3.14, and So On and So Forth

Math has never been and will never be my strong suit; The fact that I got passing grades and can still perform basic addition and multiplication is nothing short of a miracle, although that would still put me about on par with the skills of a 10 year old. Luckily, computers and calculators have taken all the agita out of complex equations, keeping recipes on track and making sure that all the numbers in my bank account add up correctly. The limitations of my grasp on such simple mathematics had never been quite so plainly evident, however, when I finally had to step up and learn the inner workings of the cash register at work.

Always happy to hide in back, hovering over the stove or fussing with messy knife cuts, five happy years had passed since first coming aboard at the restaurant, and customer interaction has always been kept to a minimum. Sure, I’ll chime in occasionally as I’m eaves dropping on conversations about veganism, cooking, or what-have-you, but ever the introvert, my place has been as far from the front of the house as possible. In the case of our tiny kitchen, that’s really only a few feet, but when immersed in gallons of cake batter, it feels like miles.

Called upon to take up the slack at dire times, however, I couldn’t think of a good reason to continue this illogical avoidance, and thus began to learn the strange way of our out-dated cash register. Some buttons are mislabeled, a few ring up the wrong prices, and some are completely without labels, but that confusion was nothing compared to the ordeal of making change for patrons. Not able to automatically spit out change or even the correct number for change, I was left with a dinky solar-powered calculator and impatient people anxious to get their due coins and run. We aren’t called Health in a Hurry for nothing! Those first few days, I feel as though I must have mischarged everyone for more money than actually came in.

So I can’t tell you a damn thing about math, but I can tell you that today, March 14th (3/14) is semi-officially pi day! Any reason to bust out a pastry-laden creation is good enough for me, even if it involves that confounding arithmetic. Going down the savory route for once, spring flavors danced in my head, inspiring a fresh new take on the traditional pot pie.

Yet again, I’m perhaps a bit early on this one, but you’ll thank me in a few weeks when you already have these recipes in your arsenal. Cradled in a flaky, golden crust, asparagus and fava beans commingle with the standard mirepoix, mushrooms, and savory spices. Just creamy enough without being overly rich or heavy, this is one hearty meal that still won’t weigh you down. Topped off with tender potatoes, crisped around the edges and finished with coarse sea salt, it’s one stunning entree to present to a loved one. And let me tell you, you had better REALLY love that special someone, because this is admittedly a good deal of work for two servings. If you don’t have a huge appetite, it could be stretched to perhaps 3 or 4… But based on the delectable taste, I can make no guarantees. Save this one for a special occasion- You’re sure to win some serious brownie points!

Yield: Makes 2 - 4 Servings

Fresh Fava Bean Pot Pie

Cradled in a flaky, golden crust, asparagus and fava beans commingle with the standard mirepoix, mushrooms, and savory spices. Just creamy enough without being overly rich or heavy, this is one hearty meal that still won’t weigh you down. Topped off with tender potatoes, crisped around the edges and finished with coarse sea salt, it’s one stunning entree to present to a loved lone.

Prep Time 25 minutes

Cook Time 1 hour 10 minutes

Additional Time 1 hour 15 minutes

Total Time 2 hours 50 minutes

Ingredients

Bottom Pastry Crust:

1 1/4 Cups All Purpose Flour
Pinch Salt
6 Tablespoons Vegan Butter
2 – 4 Tablespoons Cold Water

Fava Bean Filling:

2 Tablespoons Olive Oil
1 Medium Carrot, Peeled and Finely Diced
1 Stalks Celery, Diced
1/2 Small Yellow Onion, Diced
1 Skinny Leek, Quartered Lengthwise and Chopped (1 Cup)
1 Cup Roughly Chopped Crimini or Button Mushrooms
1/2 Teaspoon Salt
1 Teaspoon Cornstarch
1/2 Cup Plain, Unsweetened Non-Dairy Milk
2 Tablespoons Mirin, or Dry White Wine + 1 Teaspoon Light Agave Nectar
1 Teaspoon Red Wine Vinegar
1 Bay Leaf
2 Teaspoons Nutritional Yeast
1/4 Teaspoon Poultry Seasoning
1/4 Teaspoon Hot Paprika
Pinch Freshly Ground Black Pepper
1 1/2 Cup Shelled and Skinned Fresh Fava Beans, or Frozen and Defrosted
1 Cup Chopped Asparagus (1/2-Inch Pieces)
1/4 Cup Fresh Parsley, Chopped

Potato Top Crust:

1 Medium Russet Potato
1/2 Tablespoon Olive Oil
Pinch Coarse Sea Salt
Fresh Chopped Chives or Scallion for Garnish, Optional

Instructions

First things first, prepare the pastry dough. The easiest way is to toss the flour, salt, and margarine into a food processor, and pulse until you get a coarse consistency with lumps of margarine the size of peas. Add in the water slowly, one tablespoon a time, while continuing to pulse, until it all comes together into a cohesive dough.
Otherwise, you can also place the flour and salt in a large bowl, and cut in the margarine by hand with a pastry cutter or two forks. Then add in the water until it comes together. Wrap up your pastry in plastic wrap, flatten it out to a rough disk, and stash it in the fridge for at least one hour, or overnight.
Once chilled, turn the dough out on a lightly floured surface and roll it out gently, as thinly as possible without creating holes. Approximately 2 – 4 cm is ideal. Lightly oil two medium sized glass or ceramic dishes that can hold about 4 cups each, and cut out rounds of pastry slightly larger than the bowls. Ease the pastry into each prepared dish, and use your fingers to smooth out the corners and sides. Press the pastry hard against the rim of the dishes to trim it, and leave a tiny bit of overhang to help keep it standing tall while baking. Place the pastry-lined bowls in the fridge for the time being.
Preheat your oven to 375 degrees, and set to work on the filling next.
Place a large pot or sautee pan over medium heat, and add in the oil. Once hot, toss in the prepared carrots, celery, onions, leeks, and mushrooms, and cook, stirring occasionally, for about 10 minutes.
Once softened and lightly browned, add in the salt and cornstarch, stirring well to thoroughly coat the vegetables in the starch. Pour in the “milk,” mirin, and vinegar, and mix vigorously to prevent lumps from forming. Next, incorporate the bay leaf, nutritional yeast, poultry seasoning, paprika, and black pepper, to taste. Turn down the heat to medium-low and simmer for about 15 minutes.
Meanwhile, pull out your mandoline if you’ve got one, and slice the potato into coins of about 1 mm in thickness. You can also do this by hand with a sharp knife; Just be sure to have patience in good supply. Toss the slices with oil, and set aside.
Turn off the heat on the filling, and toss in the fava beans, asparagus, and parsley at the last possible moment- You don’t want them to get over-cooked in the oven.
Mix well to distribute the veggies. Divide the filling evenly between your two pastry-lined dishes, and place both on a baking sheet for easier removal from the oven, and to catch any accidental drips. Layer your potatoes in a circular pattern on top of each pie, and finish each with a light sprinkle of coarse salt. You will likely have extra potato, but hang on to them; They make for fantastic chips.
Move the assembled pies into the preheated oven, and bake for 45 – 50 minutes, until the crust is lightly golden brown and the potatoes are browned around the edges. In case the potatoes threaten to burn, tent the pies with aluminum foil about 35 minutes into the baking process.
Let cool for at least 10 – 15 minutes before serving, and finish with a sprinkle of chopped chives or scallion, if desired.