Vegan Pumpkin Pie II
For the Nutty Pie Pastry Shell
Blend all the dry ingredients together. Blend the coconut butter and sweetener separately. Make a well in the centre of the dry mixture and pour in the wet mixture. Stir minimally with a fork and add water if required. Do not over mix! Grease a 9’’ pie plate with coconut butter and press the dough evenly over it. Freeze, or use in the following pie recipe.
For the Tofu Pumpkin Pie
Preheat the oven to 375 ºF (180 °C). Blend the pumpkin, date paste, salt, spices and tofu and pour into the pie pastry shell. Bake for 30 minutes in the preheated oven. Cool for 1-2 hours.
Adapted from Saladmaster’s “Complete guide to Vegetarian Cuisine” by M. Isis Israel
- Desserts
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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