Vegan Pumpkin Pie
October 10th, 2012
This past weekend was Canadian Thanksgiving and I made my annual easy vegan pumpkin pie. I love this recipe and it has been my go-to ever since my mom sent it my way. You can find the recipe at About.com.
3/4 pound silken (soft) tofu
1 16 ounce can pumpkin puree
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup oil
1 tsp vanilla
1 cup brown sugar
1 1/2 tbsp molasses
1 pre-made pie crust
Pre-heat oven to 350 degrees.
Combine all ingredients in a food process or blender and process until smooth. Pour into pie crust.
Bake for one hour.
Chill before serving and top with whipped cream or non-dairy whipped cream if desired.
This pie is so good and so quick. Hope you have the chance to try this recipe and love it like I have!
Vegan Peach Crisp
September 21st, 2012
I made a delicious vegan peach crisp while peaches were in season this year. It was easy, tasty, and vegan! With the cooler weather here, this recipe could easily be made with apples for a cozy autumn dessert.
peaches, peeled and sliced, enough to fill your pie plate or casserole
1 cup rolled oats
1/3 cup white flour
1/2 cup brown sugar
1/3 melted vegan margarine (Vegan Becel, Earth Balance, etc.)
1/2 tsp salt
1 tsp cinnamon
preheat oven to 375 degrees
1. peel and slice peaches (apples) and place them in a lightly greased pie plate or casserole (whatever size suits you)
2. in a bowl, combine the oats, flour, salt, cinnamon, and sugar and mix with a spoon until combined
3. in a separate bowl or saucepan melt margarine (could easily use butter if you are not vegan)
4. add the melted margarine to the oat mixture, and combine
5. spread crumble mixture over the peaches, spreading evenly
6. bake in a 375 degree over for 30 minutes, or until golden
7. let cool slightly and enjoy while still warm. I topped mine with a scoop of vanilla soy ice ‘cream’.