pecan pie.

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I wanted to try a new kind of pie for thanksgiving; wasn’t feeling the pumpkin this year – and whoah! Im so glad I did because this pie is amazing. Definitely take your time when making the caramel. I set a timer and whisked it the whole time.

1/2 cup sugar
1/2 cup brown sugar
1/2 cup pure maple syrup
1/4 cup non-hydrogenated margarine
6 oz extra firm silken tofu (1/2 of a pack)
1/4 cup cold unsweetened plain non-dairy milk
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups pecan halves

Prepared Single Pastry Crust, pressed into a tart pan or pie plate (no need to parbake)

First we’re going to make a caramel. In a 2 quart sauce pan, mix together sugars and maple syrup. Heat over medium heat, stirring often with a whisk. Once small bubbles start rapidly forming, stir pretty constantly for about 10 minutes. The mixture should become thick and syrupy. It shouldn’t be boiling too fiercely, if it starts climbing the walls of the pan in big bubbles then lower the heat a bit.

Add the margarine, and stir to melt. Turn the heat off, transfer mixture to a mixing bowl. In the meantime, prepare the rest of the filling, working quickly so that the caramel doesn’t completely set.

Crumble the tofu into a blender or food processor, along with the milk, cornstarch and salt. Puree until completely smooth, scraping down the sides of the blender to make sure you get everything.

Preheat oven to 350 F.

With the caramel still warm in teh mixing bowl, add in the tofu mixture and the vanilla, and mix well. Fold in the pecans to incorporate.

Transfer to prepared pie crust and bake for 40 minutes. The pie is going to be somewhat jiggly, but it should appear to be set.

Recipe found here.

thanksgiving round up.

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Thanksgiving came and went, but I wanted to document and share with you some of the recipes I tried out this year that were a hit.  We tried a gardein veggie roast this year, had mashed potatoes, green beans, stuffing, cranberries, sweet potatoes and brussel sprouts. And finished with pecan pie! The recipes for the sweet potatoes and brussel sprouts follow; the pecan pie recipe will be up soon!

Original recipe found here.
For the sweet potato mash:
4.5-5 pounds sweet potatoes (approx. 4-5 large)
1 1/2 tablespoons earth balance
1 1/2 tablespoons virgin coconut oil
2 1/2 tablespoons pure maple syrup, or to taste
1 teaspoon pure vanilla extract
3/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
1/2 teaspoon fine grain salt, or to taste

For the Crunchy Nut Crumble:
1 cup rolled oats
1 1/3 cups pecan halves, chopped
1/3 cup almond meal or almond flour
1 teaspoon cinnamon
1/4 teaspoon fine grain sea salt
2 tablespoons virgin coconut oil, melted
2 tablespoons vegan butter, melted
2 1/2 tablespoons pure maple syrup

Directions:

  1. Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to med-high, and gently boil for 10-20 minutes, until the potatoes are fork tender. Drain.
  2. Preheat oven to 375F. Lightly grease a 2.5 quart (10 cup) casserole dish and set aside.
  3. Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, almond meal/flour, cinnamon, and salt. Pour on melted coconut oil, melted butter, and maple syrup. Stir until combined.
  4. Once cooked and drained, place sweet potatoes into a large bowl.
  5. Mash potatoes with the butter and coconut oil until smooth. Now, stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Adjust to taste if desired. Spoon into casserole dish and smooth out.
  6. Sprinkle the crumble topping all over the sweet potato mixture, evenly.
  7. Bake, uncovered, at 375F for 16 to 23 minutes, until the dish is hot throughout. Plate and serve immediately with a pat of vegan butter or coconut oil.
Brussel Sprouts
Original recipe found here.

  • 1-1/2 pounds brussels sprouts, halved, stems and ragged outer leaves removed*
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoon balsamic vinegar
  • 2 teaspoons agave

Instructions

  1. Preheat oven to 425 degrees.
  2. Line a baking sheet with aluminum foil. In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt and pepper, basamic and agave. Transfer the brussels sprouts to baking sheet and roast, stirring occasionally to ensure even browning, until tender and caramelized, about 20-30 minutes.