Category Archives: Thanksgiving

vegan butterscotch pecan pie with whipped coconut cream

Thanksgiving Eve is coming to a close, but I wanted to share this pie recipe before I start dozing off at the computer screen.  It’s a Butterscotch Pecan Pie.  And it’s Vegan.  You’re welcome.

I found this frozen pie crust at my local health food store & am pretty stoked on it.  Whole wheat, organic, and vegan.  Hallelujah!  I think the over-use of “whole” is my favorite part of the whole thing: Wholly Wholesome Naturally Wholeicious Whole Wheat Pie Crust…

VEGAN BUTTERSCOTCH PECAN PIE

Makes one 9″ pie

Ingredients:

  • 1 Frozen whole wheat pie crust, thawed (or your favorite homemade recipe, you overachiever, you…)
  • 1 1/2 c halved pecans
  • 1 c organic vegan sugar
  • 1/4 c organic brown sugar
  • 2 Tbsp flour
  • 1 tsp salt (this seems like a lot, but it makes the butterscotch HAPPEN.  don’t skip it.)
  • 6 Tbsp earth balance or other dairy-free margarine, melted)
  • 2 Tbsp ground flax seed, mixed with 4 Tbsp water (let sit for a few minutes until it gels together)
  • 1 c organic light corn syrup (I used wholesome sweeteners brand.  the small container was exactly 1 cup)
  • 1/2 tsp alcohol-free vanilla
  • 1/4 tsp almond extract (don’t skip it, or your pie will be too sweet!)

1.  Place about 1 cup of your pecans on the bottom of your raw pie shell.

2.  Combine the sugars, flour, and salt in a large bowl.

3.  Mix the remaining wet ingredients separately, then add the wet to the dry and whisk until you get a smooth consistency.

4.  Pour batter into your pie shell.  You will see the pecans begin to bubble and kind of “float” toward the top.  Try not to laugh like a mad scientist and focus…you’re almost done.

5.  Scoot your pie to the edge of your counter.  Steady it with one hand, and tap the bottom of the pie with the other.  This will release more bubbles and help more pecans rise to the top.  You can laugh now.

6.  Arrange the rest of your pecans on top of the pie and place in a cold oven.  Turn heat to 375 and walk away for about 60 minutes.


Your pie will look like this before baking

Now, all ovens are different, so this is where it gets tricky.  I let my pie bake for 90 minutes at 375, then covered it with a bent piece of foil to prevent the top from burning and continued to bake it 30 minutes more at 275.  Yes that is like a million hours (read: 2 hours).  But you gotta give pecan pies time.  They are crazy like that.  Here’s the pretty finished pie:

Easy as, well, pie. Okay, lame joke. Moving on…

We can’t have pie without whipped cream!  And we can’t have whipped cream when we are vegan, right?  Well, no.  That’s wrong.  You just have to be awesome and smart and try this recipe:

VEGAN WHIPPED COCONUT CREAM


I’ll say it again: I am not a photographer. Stop judging me.

Ingredients:

  • 2 cans of full fat coconut milk (sorry, low fat will not work), chilled at least overnight
  • 1/4 c powdered sugar
  • 1 tsp vanilla extract

1.  Carefully open your cans of cold coconut milk.  Do not shake them!

2.  Scrape the white coconut cream out of the cans.  Leave the clear-ish coconut water.  You won’t need it right now.  If you like, you can save the water in a jar in the fridge and add it to smoothies.  Yum.

3.  Beat the coconut cream with the powdered sugar and vanilla on high until you get stiff peaks.

4.  Store in an airtight container in the fridge until pie time.  Oh, and try not to let your toddler see you lick the bowl.  Because then you have to share.

I won’t be blogging tomorrow, but I’ll be back Friday with a recap of all the recipes I am going to make tomorrow morning.  Have a happy Thanksgiving!

Leave a comment

Filed under Cooking, Holidays, Recipes, Thanksgiving

crockpot vegan stuffing

I can tell tomorrow is an important day by the amazing smells coming from the kitchen right now.  Sweet potatoes are cooling, ready to be mixed into this Sweet Potato Casserole, a vegan pecan pie is baking in the oven, and garlic and rosemary are particularly standing out from the stuffing that is roasting away in my trusty crockpot.  Here’s the deal:  stuffing does not have to be complicated, and it does not have to be cooked in the oven the day of Thanksgiving.  Who has room for that, anyway?  My momma’s orange rolls will be monopolizing my oven space tomorrow morning, so cooking our stuffing in the crockpot is the perfect solution.  Once it is done, I am going to store it in the fridge overnight.  Tomorrow morning I will hollow out 6 whole organic onions and fill them with the stuffing and some crumbled Field Roast Vegan Apple Sage Sausage.  Then they will be topped with a little olive oil, covered with foil, & roasted at 425 for about 30 minutes.  Because they will be stuffed INTO onions, I omitted onion from this recipe and used a few green onions instead.  If you are serving the stuffing in a dish (the traditional way), I would suggest adding about 1 cup of diced onion to the recipe.

Why hello there.  My name is Kelly & I am NOT  photographer.

VEGAN CROCKPOT STUFFING

(yields about 2 quarts)

Ingredients:

  • 1 lb whole wheat sourdough bread
  • 1 whole organic celery heart (about 1 cup), minced
  • 3 medium organic carrots, minced
  • 3 organic green onions, diced
  • 1/2 cup organic fresh baby spinach, finely chopped (I think parsley would be an excellent substitution if you don’t have spinach on hand)
  • 1 small package organic cremini mushrooms, roughly chopped
  • about 2 cups organic No-Chicken broth (I love Imagine brand) or organic Vegetable broth
  • 4 organic garlic cloves, minced
  • 1/2 cup vegan gravy (or more broth)
  • 2 tsp dried thyme
  • 1.5 Tbsp fresh organic rosemary, finely minced
  • 1 tsp fresh organic sage, julienned
  • salt & pepper to taste

1.  Break up your sourdough loaf into pieces and spread on baking sheets.  Toast for 5-10 minutes at 350 degrees until they are toasted, but not hard & crumbly.  Set aside to cool.

2.  Once all your veggies are diced, add the carrots, celery, green onion, and spinach to the crockpot along with your toasted sourdough bread.

3.  Saute your garlic and mushrooms in a little olive oil or broth over medium-low heat until your mushrooms have darkened and your garlic becomes fragrant.  Add rosemary, thyme, and sage and stir to soften the seasonings.

4.  Gently pour your vegan gravy into the pan.  If it begins to stick, turn down your heat and add a little more broth.  Taste and season with salt and pepper (I ended up using about 2 tsp of each, but this will vary depending on which type of broth you choose).

5.  Combine all ingredients in your crockpot and stir gently, then add enough broth to moisten all the bread (I used about 2 cups total).

6.  Cook on high for about 45 minutes, then switch to low for 3-4 hours.  Add more broth as necessary (especially if you don’t like dry stuffing).

 

My pecan pie is done, so I’m off for now to make some vegan whipped cream.  I’ll be back with the recipe for both 🙂

 

 

Leave a comment

Filed under Cooking, Holidays, Recipes, Thanksgiving