Saturday, December 28, 2013

Pecan Pie Crust



La Pièce de Résistance


Two Vegan Pumpkin Pies were made for Christmas. One with this pecan crust and one with a gluten-free crust. The pecan crust won hands down!

I haven't completely given up on the gluten-free crust, but it's going to take some serious tweaking. I'll share the recipe as soon as I reach perfection.

As far as the pecan crust goes. I'm going to include the recipe with one tip. 

2 cups raw pecans
1 T maple syrup
1 T oil - I used canola oil. Safflower would work well too.

Crush 1 1/2 c raw pecans to crumble size. Mix in maple syrup & oil. Press mixture on bottom & sides of 9" pie pan. I used glass.

Bake for 10-15 minutes at 350 degrees only until you can begin smelling the nut flavor. Do not over-bake!

Let cool.

Crush remaining 1/2 c pecans to flakes - set aside. 

After pie crust has cooled, pour in my pumpkin pie filling.
Sprinkle perimeter of pie with remaining 1/2 c pecan flakes.
Refrigerate over-night.

Top each slice with dollop of soy whipped cream.

Tuesday, December 17, 2013

STOVE-TOP VEGAN PUMPKIN PIE FILLING

After selecting & combining 4 recipes, plus adding a bit of my ingenuity I 'accidentally' came up with my perfect vegan pumpkin pie filling. Since my husband does not tolerate wheat gluten & I never really cared for pie crusts, I decided to forgo the pie & create a nice holiday pumpkin pudding.

I thought it would be simple - I'd just follow my chocolate pudding recipe making a few substitutions. But low & behold, an hour after I refrigerated my 'pudding' I discovered a consistency of pumpkin pie filling: firm & slice-able. I'm guessing that cornstarch becomes activated either by cooking over the stove or in the oven. So - for Christmas, it's back to pumpkin pie.

You can use any type of crust you'd like. I haven't decided if I'm going to opt for a gluten-free crust or combine nuts & dates to form the crust. I'll let you know later.

Here's my vegan pumpkin pie filling recipe:
Tip: Use exact amounts.
2 c canned pureed pumpkin (or freshly steamed pureed pumpkin) 
1 c soy creamer
1 T molasses
1 level T orange marmalade
1/2 c fructose
1/4 c cornstarch
1 t ground cinnamon
1/2 t salt
1/2 t ground ginger
1/4 t ground nutmeg (can be freshly grated)
1/8 t clove

Whisk together 1st 4 wet ingredients in cooking pan that you will be using later (no heat).
Whisk together remaining 7 dry ingredients in separate bowl.
Add dry ingredients to wet ingredients using whisk.
Turn on stove to a medium-high heat.
Bring to boil whisking almost continuously.
Reduce to medium heat to continue medium boil for additional 6 minutes or until ingredients have thickened.
Tip: Cooking too little the filling won't set; cooking too long the filling will be rubbery.

Pour in cooled prepared pie crust.
Refrigerate for at least 4 hours or overnight.
Slice & serve each slice topped with a dollop of soy whipped cream & a sprinkle of ground filbert nuts. I'll be sure to add a finished pic after the holidays. :)

 Whisk dry & wet ingredients in separate bowls.

Here's a pic of what I thought I was making... pumpkin pudding!

By the way, my husband just informed me that I should enter my recipe in the county fair next year! 
What a compliment!
Wouldn't that be a fun surprise when I enter my gluten-free, no bake, vegan pumpkin pie recipe! 



Friday, December 13, 2013

Quick & Easy Basmati Rice


Ever get tired of stressing over making the 'perfect' rice? Well I did. Ages ago I came upon this alternative. Bake your rice - yes bake it, don't boil it! You'll never have to scrub a pan again! 

You'll need to decide what amount fits your or your family's needs. One dried cup of rice = about 6 cups cooked rice. 

Preheat oven to 350 degrees.
2 c Basmati rice
3 1/2 c water

OR

1 c Basmati rice
1 3/4 c water

Rinse rice at least 4 times in water & drain.
Spatula out your moist rice into cooking casserole dish. I use glass or ceramic. (Don't grease pan!)
Add water & stir gently to even the rice out.
Cover & cook for 45 minutes.

You do not need to check on this rice during your cooking. It will turn out perfect in 45 minutes. 
When reusing the rice the following day, rinse and drain the desired amount of rice before using - this will re-constitute your rice to the tender state.

And enjoy!
Happy Holidays! 


FIESTA TIME!
Simple Vegan Taco Filling

 Begin with: 
3 cups cooked Basmati rice  
12 oz package of Lightlife Smart Ground (Mexican Style) - This is your meat alternative.
1 lg sweet yellow onion
3 cloves garlic
1 green bell pepper
2 large Roma tomatoes
3-4 T olive oil
sea salt
crushed red pepper flakes or cayenne - optional to your liking

Heat oil in skillet.

Add diced onion - saute for 3 minutes until glossy.
Add pressed garlic & saute for another minute.

Add diced green bell pepper.

Mix & saute for another 2-3 minutes.

Add diced tomatoes.

Stir gently & saute for another 2 minutes.
Add salt to taste.

Crumble soy meat before adding.

Stir gently & saute another 3 minutes.
Add crushed red pepper flakes or cayenne if you like it with extra zing!

Add 2-3 cups cooked Basmati rice.
Gently stir mixture & cook for another 1-2 minutes. 

Voila - finished product!
Enjoy wrapped in a whole-wheat or corn tortilla or taco shell.



*I was inspired to watch Nica Sazon, Esther Lopez from Nicaragua creating her tortillas & fillings. She tops her finished product with a mixture of: shredded green cabbage, salt, tomato & finely diced onion. Her website is at: http://www.mimaseca.com/en/recetas/detalle-video/enchiladas/651 





Monday, December 2, 2013

My Best Cornbread Yet!




Easy to make - super moist, slice-able & made without eggs!

1 1/2 C gluten-free flour (I use Red Mills made from garbanzo beans) 
1 1/2 C corn flour (not meal, but flour - I used Maseca Masa brand)
1/2 C organic sugar 
1T baking powder (no skimping on this one; just barely over level)
1 t salt
1 C soymilk (almond milk works well also)
1 C Soy Sour Cream
1/3 C Canola oil

Preheat oven to 350 degrees. My oven runs hot, so I set it between 325 & 350, which worked perfectly for me.

Spray 9x9 glass pan (preferably)
Whisk together flours, sugar, baking powder & salt in a bowl.
In another bowl whisk together milk, creamer & oil.
Fold dry ingredient mixture into wet ingredients. Do not over mix.
Pour into pan - shape gently as necessary.

Bake 35 minutes. Depending on your oven you can always tent the bread after 25 minutes, but only if it's browning too quickly. Mine did not have this problem.

Cool on rack & slice.

*I have used this recipe for over 10 years & yet I am always tweaking the ingredients, baking time & temp. This morning's batch was the best. The original recipe came from Williams-Sonoma; however I've changed all of the ingredients & their amounts over the decade. By the way, excellent with my Creamy Tomato Soup recipe!