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.

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! 

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 

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!

CREAMY TOMATO SOUP

Easy & Yummy!

found on silk.com; (comments & pics by me below)

·         1 Tbsp olive oil

·         1/2 medium onion, diced

·         1-2 cloves garlic, chopped (I used 3)

·         1 tsp salt

·         1 (28-oz) can whole tomatoes, undrained (I use Muir brand)

·         1 cup vegetable broth

·         1 bay leaf (I used 2)

·         1/4 cup chopped fresh basil (I used 1 t. dried basil)

·         1 tsp fresh thyme or 1/2 tsp dried thyme

·         1 cup Silk Original soymilk

·         1/4 cup Silk Original Creamer

·         Fresh ground pepper 

• 1. Heat olive oil over medium-low heat in a 4-quart stockpot.
• 2. Add the onion and sauté for 3-4 minutes.
• 3. Add the garlic and sauté an additional 3 minutes.
• 4. Add the salt, whole tomatoes with juice, vegetable broth, bay leaf, basil and thyme. Bring to a simmer and cook for 15 minutes, stirring occasionally to crush the tomatoes.
• 5. Remove the bay leaf; add Silk, Silk Creamer and a few grinds of fresh pepper.
• 6. Purée soup in 2 batches in a blender until smooth and creamy (use caution when blending hot soup).
• 7. Adjust salt and pepper to taste.
• 8. Return soup to pot, heat gently and serve.

Voila! Enjoy on a cold wintry day!

Happy Birthday to Me!!!

A vegetarian for 40 years & still going... 

Well it is a celebration - 40 years ago I was coming down the escalator at the Frankfort Germany Airport. I realized it was my birthday. "How can I make this day special?" I vouched that this day, I would become a vegetarian.

40 years later I can tell you this decision made the world of difference in my life, physically, mentally, emotionally & spiritually. Refining my diet has never been more important to me than it is today.

Each day I strive to eat more raw food - wholesome food that you would find in God's garden. I try to prepare my own meals rather than purchasing a prepared meal from the store - the less processing the better.

I gave up dairy products about 20 years ago. There's plenty of alternative 'milk' products to choose from such as whipping cream, sour cream, cream cheese & yogurt. Trust me - making even a small change in your diet will make a difference.

Peace & Love,

Your fellow truth-seeker....

   

PUMPKIN PORRIDGE

So why try pumpkin porridge? Because it's good for you! When I met my husband I was surprised to learn he was eating this for breakfast at least 5 days out of each week. Since he's slim & trim I decided he must be doing something right and joined him one morning. At first I had to notify my taste buds to adjust to the simplicity of the flavor, but then... I'm addicted!

Living in northern Utah during this time of year you crave hot/warm drinks & meals, pumpkin porridge fits the bill. Easy to make, low in calories & nourishing:

Dish out a serving of canned pumpkin (if you can, use freshly steamed pumpkin). I eat about a cup.

Pour in almond milk or any other plant-based milk. Just takes 1/2 cup to become creamy.

Drizzle in 1 heaping (or not) teaspoon of molasses (organic is always better). We use this sweetener for this meal because molasses is highly alkaline, which your body prefers.

Sprinkle in a dash of cinnamon (good for leveling out blood sugars).

Top with crushed nuts. (I've tried many, but crushed roasted peanuts has been one of my faves, as are walnuts & almonds too.)

Microwave for 1 minute, 35-40 seconds depending on how hot you like it.

Enjoy

Benefits:

1. A few years ago when I was working with dogs, I learned to serve them 1/2 portion of canned pumpkin and 1/2 portion of dog food to help dogs slim down. I filed this in my brain until recently.

2. If you are constipated, this food will regulate you. 

3. Since any orange food is filled with vitamin A & E, this squash actually helps your skin to rejuvenate.  

4. It's just plain yummy!

Special note: If you're not quite used to eating simple foods, this dish might take a bit to get used to - but oh the rewards!!!

Peace,

Marcy Hope Williams

   

SWEET POTATO SPICE CAKE WITH HAZELNUTS & CANDIED GINGER

This is the most decadent cake I've ever made and yet, the cake itself is fairly mild in flavor. This is also the first time I tried vegan cream cheese, which I'm happy to report - I love! It's been decades since I've enjoyed cream cheese frosting, now the story changes.

I was also surprised that somehow the candied ginger zing mellows out once combined with the cream cheese & hazelnuts. Overall I received super reviews from friends & family and the cake was gone in one night!

I finely diced the candied ginger (instead of the long strips shown above) which created I think a more decadent final look of the cake. Also I used a white sweet potato, but I think next time, I'll try  a yam as shown above.

Cheers! 

This cake is similar to carrot cake—grated sweet potatoes make it moist and rich. The cake can be made up to three days ahead, but frost and garnish it within 12 hours of serving.

Cake

·         ½ cup raisins

·         3 cups all-purpose flour

·         1 Tbs. baking powder

·         2 tsp. baking soda

·         1 tsp. salt

·         1 tsp. ground cinnamon

·         ¼ tsp. ground nutmeg

·         ⅛ tsp. ground cloves

·         ¾ cup vegetable oil

·         ½ cup dark brown sugar

·         ½ cup sugar

·         1 cup plain almond milk

·         2 Tbs. lemon juice

·         1 medium sweet potato, peeled and finely grated (3 cups)

·         ½ cup finely chopped candied ginger

·         ½ cup chopped toasted hazelnuts

Topping

·         1 8-oz. pkg. vegan cream cheese

·         1 Tbs. agave nectar

·         ½ tsp. vanilla extract

·         ½ cup finely chopped candied ginger

·         ½ cup chopped toasted hazelnuts

1. To make Cake: Preheat oven to 350°F. Coat 10-inch round cake pan with cooking spray.

2. Place raisins in small bowl, and cover with boiling water. Let stand 10 minutes, then drain, and set aside.

3. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves in bowl. Whisk together oil, brown sugar, and sugar in separate bowl; whisk in almond milk and lemon juice.

4. Stir flour mixture into oil mixture with spatula until thick batter forms. Fold in sweet potato, candied ginger, hazelnuts, and raisins. Pour batter into prepared pan, and bake 1 hour, or until toothpick inserted in center of Cake comes out clean. Cool pan 10 minutes on wire rack, then unmold Cake onto wire rack to cool completely.

5. To make Topping: Whisk together cream cheese, agave nectar, and vanilla in bowl until smooth; spread over cooled Cake. Decorate top of Cake with candied ginger and hazelnuts.

November 2013 p.70 Vegetarian Times

http://www.vegetariantimes.com/recipe/sweet-potato-spice-cake-with-hazelnuts-and-candied-ginger/

My version

How the King Got His Aire

I know many moons have passed since I've blogged. Alas, please forgive me. My whirlwind of a romance resulted in marriage. My first young-adult novel is complete - just waiting for the cover design to finish... no excuses though. 

I just added this audio for my story, "How the King Got His Aire" on youtube - 

thought you might want to give it a listen. Here's the link:

http://youtu.be/BCR6_rnzT3A

The story was first aired March 21st on David Bullock & Cathy Barker's radio program 

"The Story Mine" on KPCW Park City Utah. 

Teachers - if you're doing a study on homonyms, or if you're reading "pourquoi" stories as 

Rudyard Kipling used to tell, you may want to incorporate this story.

The front cover illustration was painted in watercolor by Christine Sutherland, the same artist that painted the cover of my story, "Twiga" (pronounced tweegah). csutherlandart.com

Hope you enjoy it! 

A Visit to the Greenhouse

A visit to the Greenhouse always takes me to another zone. I really would love to live among the exotic plants, but alas, pictures are my 2nd option. So here's a virtual tour for you narrated with the help of my green-thumbed daughter. You are now entering Tropicana.

Coming into this room during winter is ecstasy - about 80 degrees. 

Yes, this is a banana tree!

Those green things growing above the purple pod are... yep bananas! The purple leaves are shed to only reveal another stalk of the fruit. When these are ripe, I am fortunate to be given a gift now & again.

I have a plant in my kitchen - it needs re-potting & perhaps a few more plants for cross fertilization.

I especially love the succulents.

Sugar cane! The plant will sprout from the ridges on the stalk. 

A pot my daughter created while minoring in Art - Her/his hair is living. 

Ouch!