Recipes For A Vegan Thanksgiving - Desserts

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Recipes For A Vegan Thanksgiving – Desserts

 

 

Pumpkin Tofu Pies-2

Ingredients:

1 29oz canned pumpkin

1 1/2 cups sugar

1 tsp salt

2 tsp pumpkin pie spice

1 16oz silken tofu (firm)

2 unbaked 9 inch pie shells

Directions:

Mix together the pumpkin, salt, sugar, and pie spice.

Blend or food process the tofu until smooth. Stir into the pumpkin mixture, and pour into the pie shells.

Bake in preheated oven at 425 degrees for 15 minutes. Turn down the temperature to 375 and continue to bake for 45 minutes or until a toothpick inserted into the middle comes out clean.

My family trick-or-treaters gobbled up 2 pies in nothing flat, and they are not vegetarian.

I am going to try this without the egg replacer. I think it will still work. I'll post a comment as to what I find out.

Makes: 2 pies

 

 

 

Applesauce Spice Cake

Ingredients:

1/2 cup molasses

1 cup applesauce

1 tsp. cinnamon

1/2 tsp. cloves

1 tsp. baking powder

1/2 tsp. baking soda

1 3/4 cup flour (I use whole wheat pastry flour)

2 tsp. ginger (optional)

Directions:

Combine the molasses and applesauce in a large bowl. Combine remaining ingredients and stir into the liquid. (If the batter seems very dry, add a little more applesauce or a little water.) Bake in a nonstick or pan-sprayed 8*8-inch baking pan, in a 350 degree oven, for 30-45 minutes or until it tests done.

The optional ginger makes an acceptable gingerbread. I have also had success leaving out the ginger and adding 3 or 4 tablespoons of cocoa (I guess you could use carob) to make a tasty but not very sweet or rich chocolate cake. If you use cocoa you might need to add extra sweetening, but that depends on your taste.

 

 

 

Delicious Cherry Pie

Ingredients:

1 quart stemmed & pitted cherries

1 1/5 cup raw sugar

1/3 cup whole wheat pastry flour

1/8 teaspoon sea salt

1 teaspoon squeezed lemon juice

1/4 - teaspoon almond extract

sprinkle of nutmeg, cinnamon, or ginger (optional)

2 Tablespoons non-hydrogenated, trans fat free, vegan buttery spread (I use Earth Balance)

Bottom pie crust:

1 1/5 cup flour

1/2 teaspoon salt

1/3 cup buttery spread

1/4 cup water

1 tablespoon sugar (optional)

Optional top crumble pie crust:

1/4 cup melted buttery spread

1/2 cup firmly packed brown sugar

1/3 cup flour

Directions:

Preheat the oven to 425. For the bottom pie crust, I usually just mix the flour, salt, and softened buttery spread right in the pie pan. Add sugar if you like your crust a little sweeter - kind of like a 'Christmas' cookie. Mix well - until crumbly. Add the water in small amounts - about 1 tablespoon each time. Mix well with a fork. You could roll out the dough between two sheets on waxed paper; however I just flatten it right into the pie pan with a spoon and my clean fingers. Chill while mixing the filling. If you want to pre-bake this crust for any reason, bake at 375 for about 10 minutes or until golden.

For the filling, mix the (hopefully) fresh and pitted cherries in a large bowl with the sugar to sweeten. Then add the flour and salt and toss lightly. Add the lemon juice and almond extract as well as whatever other spices you decide to throw in. Spoon into the pie shell.

As far as a top piecrust, you can either double the recipe for the bottom crust and split into two parts (in which case you will have to roll out half for the top crust most likely), use the following recipe for a crumble crust which I find to be easier, or leave exposed.

For the optional crumble pie crust, mix the melted buttery spread into the premixed flour and brown sugar. Mix until well coated and wet-ish looking. Sprinkle this on top of the cherries; cover lightly and do not mix.

Place into the oven for 35 to 45 minutes. Until the bottom piecrust looks golden and the pie is a little bubbly. If you have the time, it is slightly better to add the crumble crust about 15 to 20 minutes into the baking or it could get a little too hard - though I have not had any notable problems with this.

Let cool and enjoy

Serves: 6-8

Preparation time: 20min to 1 hr.