Vegan Pumpkin (or Sweet Potato) Pie

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This is hands-down the best pumpkin pie recipe out there! The sweet, creamy filling is firm without being dry, and simple as a smoothie to put together. Perfectly spiced with cinnamon, nutmeg, ginger and cloves, this pie will be the star of your holiday table!

Vegan Pumpkin Pie

(recipe courtesy Isa Chandra Moskowitz)

Ingredients:

3 cups pumpkin or sweet potato puree ( I used sweet potato here)

1/2 cup maple syrup

1/2 cup soy or other non-dairy milk

4 tsp. canola or other vegetable oil

1 tsp. cinnamon

1 tsp. ground ginger

1/4 tsp. nutmeg

pinch ground cloves

1/4 – 1/2 tsp. salt

2 tbsp. cornstarch

1 tsp. agar powder (see note below)

Pastry for 1 single-crust pie

Method:

Preheat oven to 350 degrees fahrenheit.

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Combine all ingredients in a blender or food processor and combine until very smooth.

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Spread evenly into pie shell and bake in middle of center oven rack for 60-65 minutes.

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Let cool for at least four hours before cutting to allow filling to set. Perfect!

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*Note: Agar powder is a vegetarian substitute for gelatin. If you can’t find it at your local natural foods store, grab it online through amazon.com

 

 

 

 

Roasted Pumpkin Mousse

 

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Here’s a little something special to spice up your next vegan feast!

Roasted Pumpkin Mousse

15 ounces PUMPKIN PUREE
1 tbsp. SUGAR,CANE
⅔ cup BROWN SUGAR, LIGHT, packed
1 tbsp. ARROWROOT POWDER
1 tsp. CINNAMON, GROUND
½ tsp. AGAR-AGAR POWDER
⅛ tsp. GINGER, GROUND
⅛ tsp. SALT, KOSHER
⅛ tsp. BLACK PEPPER, GROUND
¼ tsp. LEMON ZEST, FINE
pinch NUTMEG
pinch CLOVES
pinch CARDOMOM
15 ounces COCONUT MILK
½ tsp. VANILLA

1.Preheat oven to 325. Spread pumpkin on parchment-lined sheet tray. Sprinkle cane sugar over top and bake 15-20 minutes or until pumpkin has dried on surface and has cracked appearance.:

2.Spoon pumpkin into food processor. Let cool to room temperature.:

3.Combine brown sugar, arrowroot, cinnamon, agar-agar, ginger, salt, pepper, lemon zest, nutmeg, cloves, and cardomom in a medium saucepan and whisk to combine. Stir in the coconut milk and vanilla.:

4. Set pan over medium heat and bring to a gentle boil, whisking constantly. Cook to thicken, until the mixture is thick and gel-like, 2 to 3 minutes. Remove from the heat and transfer the mixture to bowl of food processor with pumpkin. Scoop into large bowl and chill.:

5. Serve with whipped cream and candied pecans (optional)

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Chocolate Mousse Pie

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Here’s a recipe that will impress your sweetie pie, or heck– just impress yourself!  A no-bake chocolate cookie crust filled with super easy, super rich and delicious chocolate mousse.

The secret is buying the best darn vegan-friendly chocolate you can afford! This is a dessert I pull out every so often for a special occasion or to share with non-vegans who doubt whether a non-dairy dessert can measure up to what they are used to.

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Personally, I never truly appreciated chocolate until I enjoyed it without dairy and additives and the other junk it is often processed with.

Chocolate Mousse Pie

Adapted from “The Joy of Vegan Baking” by Colleen Patrick-Goudreau

Ingredients:
1 cup nondairy semisweet chocolate chips, chunks or bar cut into small chunks
12 oz silken tofu (soft or firm)
½ cup nondairy milk
½ teaspoon vanilla extract

Pinch sea salt

Vegan cookie pie shell, homemade or store bought

Melt chocolate in double boiler or in microwave until smooth and pourable. Puree tofu, milk, salt and vanilla in food processor until well blended. Stream slightly cooled but pourable chocolate into the tofu mixture and blend immediately until fully incorporated. Transfer to pie shell and refrigerate at least 4 hours.

Gingerbread Cut-Out Cookies

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These are the best gingerbread cookies I have ever baked, vegan or not! The flavor and spices are perfectly balanced, the cookie is soft and slightly chewy, and the dough is easy to work with. Did I say the best?? Yes, absolutely. There’s still time to try this wonderful recipe and impress family and friends this holiday!

Gingerbread Cut-Out Cookies

(Recipe courtesy Isa Chandra Moskowitz)

Makes about 16 cookies (depending on the size of your cutters)

1/3 cup canola oil
3/4 cup sugar
1/4 cup molasses
1/4 cup plain soymilk

2 cups whole wheat pastry flour or all-purpose flour (or a mix of both)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

spice blend:
1/2 teaspoon each ground nutmeg, cloves and cinnamon
1 1/2 teaspoons ground ginger

Directions
In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and soymilk. The molasses and soymilk won’t really blend with the oil but that’s ok.

Sift in all of the other dry ingredients, mixing about half way through. When all of the dry ingredients are added, mix until a stiff dough is formed. Flatten the dough into a disk, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding.
Preheat oven to 350 F. Lightly grease your cookie sheets or line with parchment paper.

On a lightly floured surface roll the dough out to a little less than 1/4 inch thick. Cut out your shapes with your cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes.

Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing.

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Alternative Vegan Holiday Menus

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With the holiday season fast upon us–we, as conscious beings, want to participate in the festivities and merry-making and yet, trying to imitate long-held food traditions, albeit “vegan-style” can feel, well, a little regressive in light of everything we now know.

I have nothing against Tofurkey or Gardein or various seitan roasts.  And of course there’s the “Festival of Sides” as I like to call it. The “best of” parade of veggies, stuffing, mashed potatoes and gravy and breads I have prepared and proudly brought to table over the years.

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But, if you want to try something really courageous, really unconventional– how about a theme menu? One that breaks the rules completely?

 

*Here are a few of my favorite vegan menus for alternative holiday (or anyday) celebrating:

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Soul Food Feast

Barbecue Ribz or Soy Curls

Macaroni and Cheeze

Simmered Greens

Corn Muffins

Sweet Potato Pie

 

 

Italian Feast

Antipasto Salad

Fresh Baguette or Focaccia

Big Pasta Dish: (Lasagna, Pasta Marinara with Meatballs or Sausage, Baked Ziti, etc.)

Tiramisu

 

Indian Feast

Vegetable Samosas

Big Curry Dish: (Chana Masala, Palak Paneer, Cashew Vegetable Korma)

Flat Breads

Cinnamon-Chai Rice Pudding

 

Thai Feast

Thai Sweet Potato Bisque

Cucumber Salad

Tofu Pad Thai or Red or Green Curry with Tofu and Vegetables

Mango or Coconut Ice Cream with Mango-Ginger Coulis

 

Chinese Feast

Pot Stickers

Spring Rolls

General Tso’s Tofu with Broccoli or Szechuan Stir Fry with Vegetables and Sesame GrilledTofu

Creamy Almond Pudding

 

*Stay tuned for recipes in upcoming posts for the menu items without links!!

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Banana-Chocolate Bread Pudding

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The comfort food trend continues…hey, it’s that time of the year! Never one to eschew tradition…but nowadays my choices are a bit more enlightened.

This is a fantastic recipe that is quite easy to make and takes me back to many a childhood holiday feast. Enjoy!

BANANA-CHOCOLATE BREAD PUDDING

recipe courtesy Isa Chandra Moskowitz

6 CUPS CUBED STALE BREAD
1 CUP CHOCOLATE CHIPS
3 BANANAS, RIPE, SLICED 1/2 INCH THICK
2 ¼ CUPS NON-DAIRY MILK, UNSWEETENED
3 TBSP. ARROWROOT POWDER
⅔ CUP MAPLE SYRUP, OR AGAVE NECTAR
1 TSP. VANILLA EXTRACT
½ TSP. CINNAMON, GROUND
¼ TSP. NUTMEG

1.PREHEAT OVEN TO 325 CONVECTION/350 CONVENTIONAL AND GREASE 9 X 5 INCH LOAF PAN WITH SOFTENED MARGARINE.:

2.IN A SMALL BOWL, WHISK TOGETHER 1 CUP MILK AND ARROWROOT POWDER UNTIL NO LUMPS REMAIN.:

3.ADD REMAINING MILK, SWEETENER, VANILLA, CINNAMON AND NUTMEG AND WHISK TO COMBINE. :

4.POUR OVER CUBED BREAD AND STIR TO COAT EVERY PIECE. ALLOW TO SIT FOR AT LEAST 15 MINUTES FOR LIQUID TO SOAK INTO BREAD. ADD MORE MILK IF NEEDED, SO THAT BREAD IS COMPLETELY SOAKED WITH A BIT OF LIQUID LEFT OVER.:

5.MIXTURE SHOULD LOOK MUSHY AND WET. FOLD IN CHOCOLATE AND BANANAS, MASHING THE BANANAS SLIGHTLY THROUGHOUT.:

6.POUR MIXTURE INTO LOAF PANS, PATTING DOWN TO MAKE AN EVEN TOP. BAKE 28-35 MINUTES, UNTIL TOP IS PUFFED, SLIGHTLY BROWN AND FEELS FIRM. ALLOW TO COOL SLIGHTLY BEFORE SLICING AND SERVING OR SCOOPING WITH ICE CREAM SCOOP.:

(Servings: 8)