RE: What are you eating for Thanksgiving? pumpkin pie!

November 22, 2009

Hi all

> My mom and I REALLY need a good pumpkin pie recipe. Last year the middle just wouldn't harden up ... > I will be the only vegan at this nearly 100% vegan feast for 18+ people (my mom and sis are veg) and we need to IMPRESS people."

Brian, that's excellent you'll have an opportunity to showcase an awesome vegan pumpkin pie to mostly non-veg people! I really like the tried-and-true recipe that I have always made from the classic Peaceful Palate by Jennifer Raymond. It uses uses agar flakes (seaweed) as a thickener, and there's also a cornstarch option.

I typically make the agar flake version. While agar is at most natural food stores, it tends to be pricey. So I just occasionally go to a Chinese food store, where they sell it prepackaged and cheap in long blocks. Run it through the food processor and I've got agar flakes. The agar flakes are also used in Raymond's cheesecake recipe, which is delicious.

Since you're also feeding non-veg people, I'm wondering if you might want to consider a richer version that uses nondairy cream cheese. Alex shared her favorite pumpkin recipe awhile ago, please take a look below ...

Maybe you could do a taste test and report back on your findings ...

Cheers,

Tammy

Sweet Surprise Pumpkin Pie - Jennifer Raymond, The Peaceful Palate

1 1/2 cups organic plain soymilk (or rice milk)4 tbsp cornstarch OR 3 tbsp agar flakes15 oz pumpkin 1/2 cup sugar

1/2 tsp salt 1 tsp cinnamon 1/2 tsp ginger 1/8 tsp cloves *

Combine soymilk/agar, let stand for 5 minutes. Bring to a simmer over medium heat & cook 2 minutes. Stir in the remaining ingredients and blend well. Pour into a 9 or 10" crust and bake for 45 minutes. Cool before cutting.

*When I make it, I put less cloves (usually half of this amount listed) and I use the Keebler graham cracker crust

You can see a complete holiday menu from Alex online too!

Pumpkin Patch “Cheesecake” from Alex Bury

This is my absolute favorite pumpkin pie recipe, and it’s also one of the easiest!

12 oz. firm Mori-Nu silken tofu8 oz. nondairy cream cheese (try Tofutti brand)1 cup canned pumpkin1 cup granulated sugar3 Tbsp. flour1/2 tsp. ground ginger1/2 tsp. nutmeg

1 1/2 tsp. cinnamon1/8 tsp. salt1/4 tsp. baking soda1 prepared vegan graham cracker crust

Preheat the oven to 350°F.

Puree all the ingredients (except the pie crust) in a food processor. Pour the filling into the graham cracker crust and bake for 50 minutes.

Allow to cool for 30 minutes, cover with plastic wrap or the top of the pie container, and refrigerate for 6 hours or overnight before serving.

November 23, 2009

1 3/4 -4 lb butternut squash, 6 cups, loosely packed cooked squash1/4 tsp sea salt6 oz (1/2 package) silken tofu1/2 cup maple syrup3 Tablespoons arrowroot1 tsp cinnamon1 tsp vanilla1/4 tsp ginger pwdr1/4 tsp clove pwdr3-4 Cups watercook squash (cut in half and remove seeds, peel and cut into 1/2 inch cubes). place squash, salt and water in a pot (water level to be just under the squash) and boil for 10 minutes or until tender and squash is soft. drain liquid (save)and place squash in a food processor or blender with silken tofu, maple syrup, arrowroot, cinnamon, vanilla, ginger and clove pwdr, and 1 cup of squash cooking water. Blend until creamy and

smoothpour into 2 pie crusts and bake at 350 degrees for 30-45 minutes. The pies are done when the middle has solidified. allow to cool before serving. BarbaraTammy <tammyBrian Grupe <tricksfortrends; Bay Area Veg Group Cc: alexbury1Sent: Sun, November 22, 2009 2:23:09 PMRE: What are

you eating for Thanksgiving? pumpkin pie!