The holiday season is can be a difficult time for vegans, especially those who will be celebrating with people who are expecting the Thanksgiving feast they are have grown accustomed to having. With the focus firmly on the food during thanksgiving, those preparing a non traditional meal can really feel the pressure. Hopefully these three recipes will help to keep the pressure off-and maybe even suprise you.
For two pies, serving twelve lucky people, you will need:
1 1/2 Cups of soymilk
2 tablespoons egg replacer
A sixteen ounce can of pureed pumpkin, with no added sugar
1/2 Cup of maple syrup
1 teaspoon of cinnamon
1/2 teaspoon of ground ginger
Two vegan pie crusts(store bought, or use the recipe that follows)
Preheat your oven to 425 degrees. In a bowl, whisk together the soymilk and the egg replacer. Add in the next four ingredients, and mix well. Divide pumpkin mixture evenly between the two crusts. Bake at 425 degrees for twenty minutes. Allow to cool before cutting. Serve with maple-vanilla whipped crme(recipe follows).
For two flaky and delicious vegan pie shells:
2 1/4 cups of All purpose flour.
1 Tablespoon Salt.
3/4 of a cup of vegetable shortening.
4 to 6 tablespoons of ice water.
In a large bowl, mis together the flour and salt. With a pastry blender or two knives, cut in the shortening until the mixture looks like course crumbs. Sprinkle in the ice water, one tablespoon at a time. Mix with a fork with every addition of water, until the dough holds together. Use enough of the water to get the dough together, but don’t over-do it. The less water used, the flakier the dough crust will be. Shape into two discs, wrap in plastic wrap, and refridgorate for thirty minutes. On a floured surface, using a floured rolling pin, roll the discs to a roundness and width that will fit your pie tins. Leave a little extra room for crimping. Transfer the dough to the tins(I carry it on the pin), and crimp the edges. Add your filling.
For the maple vanilla whipped crme:
1/2 Cup of soy milk.
1 Cup of Oil.
2 tablespoons of maple syrup
1 teaspoon of vanilla extract.
Place the soy milk and half of the oil in a blender. Blend together at the highest speed, and slowly drizzle in the remaining oil. Blend in the maple and vanilla. If needed, add a bit more oil to thicken. Chill and serve.
