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Wednesday, December 12, 2007

Vegan pumpkin pie and more

I found this recipe for pumpkin pie on the net. I have not made it yet but the reviews were good. With the holidays I know readers may be looking for holiday recipes so I wanted to share this one. I am also posting here a recipe for vegan chocolate chip muffins which also look good. If anyone tries these I always welcome comments.. The below comments are from the person who posted the recipe.

"We're talking the best pumpkin pie on the planet! Deprivation? No way! This is taste-bud celebration! Don't forget to slather on the Soyatoo Whipped Cream Topping, and for something really outrageous, serve pie warm with a scoop of Purely Decadent Dairy Free Purely Vanilla ice cream"

1 1/2 cups soymilk (vanilla or plain)
4 Tbsp. cornstarch - or - arrowroot
1 1/2 cups cooked or canned pumpkin
1/2 cup raw sugar or other sweetener
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
1/8 tsp. cloves
1 unbaked 9-inch pie shell or ready-made graham cracker crust

In a large bowl, whisk together soy milk and cornstarch or arrowroot until smooth, then blend in remaining ingredients. Pour into an unbaked 9-inch pie shell or ready-made graham cracker pie shell. Bake in a preheated 375 oven for 45 minutes. Cool before cutting.

Chocolate Chip Muffins
1-2/3 cups all-purpose flour
2-3/4 tsp baking powder
2 TBS sugar (and more for topping)
1/2 tsp salt
1 egg's worth of Ener-G egg replacer, or other replacer
1-1/4 cups soymilk
4 TBS canola oil
1 12oz bag of Gharadelli Semi-Sweet Chocolate chips (or other vegan choc. chip)
smart balance or pam spray for the pan

1. Preheat oven to 400 degrees.2. Mix flour, baking powder, sugar, and salt in a bowl.3. Add the oil, soymilk, and egg replacer to the flour mix and stir until fully moistened.4. Add the chocolate chips to the batter.5. Grease or spray the muffin tin, and fill the muffin tins 1/2 to 2/3 full.6. Top each muffin with sugar and bake for about 25 minutes.Check the muffins after 20 minutes. My oven runs high by about 20 degrees and I only had to cook them for 18 minutes. When inserted with a fork, the batter shouldn't leave marks but it should still be moist.

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