I plan on posting a full Thanksgiving run-down in a few days, PLEASE stay tuned.
I just wanted to post this <<-- Vegan Pecan Pie as several people have asked.
And, because it's a"vegan-ized" favorite of ours.
A request though:
When I make it, it always turns out fine, but a couple vegan friends have made it with mixed results - one was runny, one was crispy and over-cooked, though several people have made it with very good results as well.
But I'd like it to turn out for everyone. If anyone is willing to "test" this recipe (use whatever crust you like) I'd be thrilled with feedback - thanks!!!
Vegan Pecan Pie and Coconut Oil Pastry
3/4 cup beaten firm silken tofu
(I blend mine in a food processor to turn it very silky smooth)
2 tsp. arrowroot powder (or cornstarch, but I think arrowroot cooks up 'smoother')
1 cup dark corn syrup
2 tsp. arrowroot powder (or cornstarch, but I think arrowroot cooks up 'smoother')
1 cup dark corn syrup
(OR use maple syrup - and **maple extract instead of pecan/walnut below - for a maple-pecan pie!)
1/2 cup brown sugar
1/4 cup melted vegan margarine
1 teaspoon vanilla extract**
(**If you can find it, sub 1/4 tsp. pecan, walnut or hazelnut flavoring extract for 1/2 tsp. of the vanilla. It's a WONDERFUL addition and enhances the flavor but isn't absolutely necessary, vanilla works fine too.)
1/4 teaspoon salt
1 cup pecan halves (or more if you like it really "nutty")
9” pie crust (see recipe below)
Arrange pecan halves in a single layer in bottom of crust. (Or more, depending on how many nuts you like)
Beat tofu, arrowroot, corn syrup, margarine and vanilla (all ingredients except pecans) until well blended in your food processor or hand-held mixer/blender (Make sure the tofu is smooth and there are no lumps). Pour mixture over nuts.
Bake for 1 hour and 10 min. at 350F or until it looks like it's starting to solidify - it will (or should) set up completely as it cools.
Cool completely before serving.
(This makes SUCH a nice flaky pastry!)
3/4 cup unbleached white flour
1/2 cup whole-wheat pastry flour
1/2 tsp baking powder
2 T maple sugar or cane sugar
1/4 tsp salt (I add just the tiniest pinch more, the recipe seems to need it)
1/4 cup coconut oil (measure it in solidified form, in a dry measure)
2 TB. Earth Balance or other vegan margarine (NOT "light" margarine) chilled or frozen
1 tsp apple cider vinegar
3-5 TB ice water
Toss dry ingredients together in a medium bowl. Toss the solidified coconut oil and margarine with the dry ingredients, coating the hardened pieces with flour, which makes the pieces easier to break up and work in.
Work into the flour with your fingers or (preferably) a pastry blender. The coconut oil and margarine should be distributed into different-size pebbles, all of them small. Break up any large clumps or pebbles into smaller pebbles; no pieces should be larger than a pea.
Add the vinegar to the ice water. Drizzle the water into the dough a spoonful at a time, mixing in each as you go. You have enough water in the dough when the dough holds together well when pinched. Do not add any more water than absolutely necessary.
Gather the dough into a ball and flatten it into a disk. Wrap disk in plastic;
The original recipe says to chill for an hour at this point. I have discovered it's too firm to roll out if completely chilled. Try chilling for just 10 - 15 minutes.
Roll out on floured board with floured rolling pin - or even easier, just press into pie pan evenly with your fingertips. Bake pie as directed.
1/2 cup brown sugar
1/4 cup melted vegan margarine
1 teaspoon vanilla extract**
(**If you can find it, sub 1/4 tsp. pecan, walnut or hazelnut flavoring extract for 1/2 tsp. of the vanilla. It's a WONDERFUL addition and enhances the flavor but isn't absolutely necessary, vanilla works fine too.)
1/4 teaspoon salt
1 cup pecan halves (or more if you like it really "nutty")
9” pie crust (see recipe below)
Arrange pecan halves in a single layer in bottom of crust. (Or more, depending on how many nuts you like)
Beat tofu, arrowroot, corn syrup, margarine and vanilla (all ingredients except pecans) until well blended in your food processor or hand-held mixer/blender (Make sure the tofu is smooth and there are no lumps). Pour mixture over nuts.
Bake for 1 hour and 10 min. at 350F or until it looks like it's starting to solidify - it will (or should) set up completely as it cools.
Cool completely before serving.
Coconut-Oil Pie Crust:
(This makes SUCH a nice flaky pastry!)
3/4 cup unbleached white flour
1/2 cup whole-wheat pastry flour
1/2 tsp baking powder
2 T maple sugar or cane sugar
1/4 tsp salt (I add just the tiniest pinch more, the recipe seems to need it)
1/4 cup coconut oil (measure it in solidified form, in a dry measure)
2 TB. Earth Balance or other vegan margarine (NOT "light" margarine) chilled or frozen
1 tsp apple cider vinegar
3-5 TB ice water
Toss dry ingredients together in a medium bowl. Toss the solidified coconut oil and margarine with the dry ingredients, coating the hardened pieces with flour, which makes the pieces easier to break up and work in.
Work into the flour with your fingers or (preferably) a pastry blender. The coconut oil and margarine should be distributed into different-size pebbles, all of them small. Break up any large clumps or pebbles into smaller pebbles; no pieces should be larger than a pea.
Add the vinegar to the ice water. Drizzle the water into the dough a spoonful at a time, mixing in each as you go. You have enough water in the dough when the dough holds together well when pinched. Do not add any more water than absolutely necessary.
Gather the dough into a ball and flatten it into a disk. Wrap disk in plastic;
The original recipe says to chill for an hour at this point. I have discovered it's too firm to roll out if completely chilled. Try chilling for just 10 - 15 minutes.
Roll out on floured board with floured rolling pin - or even easier, just press into pie pan evenly with your fingertips. Bake pie as directed.
