Category Archives: Vegan

Oat-Crisp Vegan Pumpkin Pie

Oat crisp pumpkin pie

Rustic Vegan Oat Crisp Pumpkin Pie

My daughter, who doesn’t like pumpkin pie, tried this and said it was the best she’s ever eaten.

A decadent veganized version of classic pumpkin pie served with luxurious coconut whipped cream! To allow for optimal cooking and cooling time, this pie is best baked the day before you plan to eat it.

Ingredients
Pumpkin Pie Filling
• 1½ cups pure pumpkin puree
• 1 cup evaporated cane sugar
• ¼ tsp salt
• ¼ tsp vanilla extract
• ¼ tsp pumpkin pie spice
• ½ tsp cinnamon
• ⅔ cup almond or soy milk
• 2 tbsp coconut cream
• 2 tbsp ground flax seed
• 3 tbsp cornstarch

Oat Crisp Pie Crust
• 1 cup + 2 tbsp oats
• ⅔ cup whole wheat flour
• ⅓ cup brown sugar
• ⅓ cup vegan butter
• 2 tbsp water
• 2 tbsp flax
• ¼ tsp cinnamon
• ⅛ tsp salt

Coconut Whip
• 1 can high-quality canned coconut cream
• ¼ tsp vanilla
• 1 tbsp maple syrup

Instructions
Pie Filling + Oat Crisp Crust
1. Preheat your oven to 300F.
2. In a medium-large bowl whisk together all of the filling ingredients. Refrigerate for 15 minutes while you work on the crust.
3. Combine all of the crust ingredients. Use your hands or a pastry blender to break up the vegan butter into pea-sized or smaller pieces. Squeeze a little bit of dough in your hand to see if it holds together. Add a few teaspoons of water if it’s too dry.
4. Drop about ¾ of the dough into your pie plate (I used a 10″ non-stick tart pan.) Use your fingers to evenly press the dough flat. Use the remaining ¼ of the dough to build the crust up the sides by about ¾”. Try to avoid making the corners too thick.
5. Bake the crust at 300F for 10 minutes.
6. After the crust has baked, pour the filling into the crust and use a spatula to even out the surface. Bake for 1 hour and 40 minutes, or until the small cracks form around the outer edges of the fillings and the center is dry to the touch.
7. Let the pie cool at room temperature before chilling in the refrigerator.
8. Serve with coconut whipped cream!
Coconut Whipped Cream
1. Simply place your canned coconut cream in the fridge until well chilled. Then, turn the can upside down and open the “bottom” of the can. With good quality coconut cream, half of the can should be a thick coconut milk and the other half should be a thick, dense layer of coconut cream.
2. Scoop the thick cream into a bowl, add a dash of vanilla extract and 2 tbsp maple syrup.
3. Whip on high until light and fluffy.

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Quinoa Vegan Salad

quinoa vegan salad
This salad packs an incredible number of superfoods into one delicious, flavorful punch. Although completely vegan and gluten-free, an impressive amount of protein (17g!) is provided via the quinoa, almonds, and edamame, along with a generous helping of fiber, healthy fats, vitamins, and nutrients from the combination of veggies, fruit, grains, nuts, and herbs.

It is easy to swap out ingredients for what you have on hand. For example, you could omit the spicy ginger or replace it with dried apricot or mango. You could use any type of nut, including walnuts or peanuts. There are endless variations of this salad, so feel free to mix it up, depending on your pantry stock and cravings!

Ingredients:
• 1 cup dry quinoa
• 1 cup shelled edamame, cooked
• 2 carrots, sliced and halved
• 4 scallions, thinly sliced
• 1 avoado, diced
• 1 cup cilantro, coarsely chopped
• 1/2 cup crystallized ginger, chopped
• 1/2 cup slivered almonds
• 1/2 cup dried cranberries
• 1 lime’s juice and zest
• 2 tbsp olive oil
• 1/2 tsp cumin
• 1/2 tsp paprika
• salt and pepper, to taste

Directions:
1. Rinse quinoa and place in medium saucepan with 1 3/4 cup water.
2. Bring to a boil and then cover and let simmer for 15 minutes or until all the water is absorbed. Fluff with a fork and let cool.
3. Combine lemon juice, zest, olive oil, cumin, paprika, salt and pepper in a jar or small bowl and mix well.
4. In a medium bowl, combine all ingredients except for quinoa and avocado and toss with lime/spice dressing.
5. Add cooled quinoa and avocado to the mixture and stir well, so that dressing is spread evenily. Use a wooden spoon and be gentle in order not to smash the avocado pieces.
6. Enjoy immediately or store in tupperware in the fridge.