Not everyone eats dairy or eggs at Thanksgiving – but avoiding them in desserts can be tricky.
I was talking to my friend Sally Stilley, of Snapper’s restaurant in Boynton Beach last night. She uses water-and-flax seed mix for the egg equivalent (about the same amount in weight once soaked) and almond milk for the canned milk involved.
Here’s another I ran across in my emails.
This Vegan Pumpkin Pie recipe is being circulated from Healthy and Green newsletter, and uses tofu in place of milk, and no eggs.
Vegan Pumpkin Pecan Pie:
- 2-1/2 cups all-purpose flour
- 1/2 cup pecans (chopped or whole)
- 1 teaspoon sea salt
- 1 tablespoon Sucanat (see notes)
- 1 cup trans-fat free vegetable shortening (see notes)
- 3 tablespoons ice water
- 16 ounces extra firm lite silken tofu
- 2 cups pumpkin puree (canned, or fresh – here’s how)
- 1/2 cup Sucanat (see notes)
- 1/4 cup plus 2 tbsp maple syrup
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1 cup pecan halves
For the crust: Pulse flour, pecans, salt and Sucanat in a food processor until ground, then add shortening and pulse until almost combined. Add ice water and pulse until just blended.
Collect dough into two balls and flatten each into a disc. Cover in plastic wrap and refrigerate for two hours until firm. When chilled, roll out into a 9-inch circle on a floured board and place into an 8-inch pie pan. Refrigerate until ready to use.
Make the filling: Preheat oven to 400 degrees Fahrenheit. Place tofu in a food processor or blender, and blend until creamy. Add pumpkin, Sucanat, 1/4 cup of the maple syrup, vanilla, salt, cinnamon, ginger and cloves, and blend well.
Set aside some pecan halves for garnish. Toss remaining pecan pieces with remaining 2 tablespoons maple syrup in a small bowl and then place evenly on the bottom of the pie shell. Pour filling into pie shell and bake approximately 1 hour, or until tester inserted in the center comes clean. Set pie aside to let cool. Garnish with remaining pecan halves.
Notes: Sucanat is a natural sweetener available at most health food stores.
For vegetable shortening, consider brand-name Spectrum Organics shortening. It’s trans-fat free and made with palm oil.
(Recipe reprinted with permission by Care2 Inc. – an organization that strives to provide “powerful tools to make a difference in your life, community, country and world.” Find more recipes and other healthy living advice on their website, care2.com.)