Wednesday, November 26, 2014

Vegan GF Pumpkin Pie

Happy Thanksgiving everyone! 
I am sure you are all on your way to your precious families to spend the holidays stuffing your stomachs with traditional american thanksgiving food, but for those of us who have decided to refrain from eating animal products, or at least eat more mindfully I am posting a GF Vegan Pumpkin Pie recipe. I made this last year and got a lot of compliments, I promise you won't miss the butter & eggs.
Maybe you can sneak this in with your turkey and gravy and enjoy a private joke as your carnivore family chows down your healthy hippie dessert.


Crust  - Out of the cookbook Great GF eats from around the world

2 cups (200 g) walnuts, ground
1/4 (60 g) brown sugar
1 cup (160 g) brown rice flour
1 teaspoon cinnamon
1/4 cup vegan margarine
1 tablespoon chia seeds
1/4 cup (60 ml cold water)

1/2 cup (120 g) brown sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/2 cup (120 g) tofu
1/4 cup (40 g) brown rice flour
1 1/2 cups  (368 g) pumpkin puree (can)
1/2 cup (120 ml)coconut milk

Preheat oven to 400 F (200 C)
Combine all the crust ingredients in a blender or food processor till crumbly and press into ungreased pie pan. Poke holes in crust and bake for 10 minutes. Remove from oven and increase temperature to 425 F (220 C) and puree the filling ingredients in food processor or blender till smooth. Spread evenly on crust.
Bake for 13 minutes reduce heat to 350 F (180 C) and bake for 45-50 minutes more. Let cool and transfer to fridge. Wait over night before cutting.

Enjoy your turkey or non-turkey tofurky day <3


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