Squash Pie. Vegan Chocolate-Crusted Pumpkin Pie. Nutritional information Makes 1 9-inch pie (serves 8) Tweak the holiday pie tradition with a chocolate crust and pumpkin filling that’s thickened with cornstarch, not eggs. Crust 1 ¼ cups all-purpose flour ¼ cup unsweetened cocoa powder ½ cup confectioners’ sugar 1 stick Earth Balance margarine, cubed ¼ tsp. vanilla extract Filling 1 ½ cups Oven-Roasted Pumpkin Purée or 1 15-oz. can puréed pumpkin 1 cup almond milk 2 Tbs. lemon juice ½ cup light brown sugar ¼ cup cornstarch 1 tsp. ground ginger 1 tsp. baking powder ½ tsp baking soda ½ tsp. ground cinnamon ⅛ tsp. ground cloves 6 Tbs.
Earth Balance margarine, melted 1. 2. 3. 4. 5. 6. October 2012 p.71. Healthy Deep Dish Cookie Pie. And than a warm chocolate chip cookie? If you answered, “Katie, is better than a warm chocolate chip cookie,” you’ve obviously never met a cookie pie. (Above, topped with a super-healthy ice cream recipe I’ll post next week.) This pie is everything you’d want in a cookie. Except, oh yes, it happens to be ! I could sit here and tell you about how I was in charge of dessert for our neighborhood Memorial Day party. I could tell you about my desire to the neighbors with a sinful-tasting finale and then surprise shock them by revealing said sinful dessert was really not so sinful after all. But really, you don’t want to know all of this, do you? Side note: If you make 1/4 of the recipe, you can put it in a mini springform pan for a baby pie, like the one above.
(gluten-free!) One of my Special Diet Recipes . 2 cans white beans or garbanzos (drained and rinsed) (500g total, once drained) 1 cup quick oats (or certified-gf quick oats) 1/4 cup unsweetened applesauce 2 tsp pure vanilla extract. Vegan Chocolate Pie recipe. Breakfast | VeganYumYum | Page 4. Yeah, I’d never heard of a blueberry grunt, either. Until I became friends with Sandy. Every since we became friends, I couldn’t use the word “blueberry” without her saying “Mmmm, blueberry grunt…” eyes half-closed and smiling. I knew it was one of her favorite desserts, but I couldn’t bring myself to make something called a grunt. Until, that is, I had four cups freshly picked blueberries.
A grunt is in the cobbler family, and it’s a traditional East Coast maritime dessert. It’s perfect for people who might want something like a pie, but are too lazy make an actual pie. Blueberry is a popular flavor for grunts, but I imagine you can use pretty much any berry or fruit. Recipes for grunts are all pretty standard, I adapted and veganized this simple recipe. Blueberry Grunts Makes four individual grunts, or one large Blueberry Filling Four Cups Fresh Blueberries (or frozen) 3/4 Cup Sugar 1 Tbs Lemon Juice 1/2 Cup Water 1/2 tsp Each Cinnamon and Nutmeg, optional (I left them out) Blueberry Hand Pies. I was thinking about you today.
I was thinking about how badly you want to make mini pies, but how you don’t have mini pie tins, and therefore you’ve been walking around depressed due to your lack of mini pies. So I came up with a soultion for you! Hand pies! No tins required. You can use whatever filling you want. Really. Blueberry Hand PiesMakes 8-10 pies 1 Recipe Pate Brisee 1 10 oz Bag Frozen Blueberries 2 Tbs Sugar 2 Tbs Cornstarch Preheat oven to 425Âº.
Make and chill dough (click on the link in the ingredients for directions). Cut two rectangles out of the dough. Roll out a rectangle again to its final thickness, about 1/8″ thick. Trim the dough again into a neat rectangle. Prick one half of the dough with a fork, and place two tablespoons of filling on the other half. Fold the dough over the filling and press closed with your fingers to seal. Repeat these steps, rolling, cutting and filling, until you run out of dough. Calamondin (or Lemon) Pie with Oatmeal Cookie Crust. I started making this pie years ago, while visiting my parents for the winter holidays. In November, their citrus trees start producing more fruit than my parents can use, so by December they’re giving fruit away by the bagful.
And since my father has a big sweet-tooth (which E. and I have inherited), he’s always looking for ways to transform those lemons, oranges, and other citrus into sugary desserts. One year, he wanted a lemon pie, and my parents, being the gracious hosts that they are, suggested that I make it for him. I guess it doesn’t sound so gracious when I put it that way, but what they really wanted was a vegan pie that all of us could enjoy. So I found a recipe for lemon pie filling in the classic Farm Vegetarian Cookbook, and the rest is history.
But it’s a history that keeps evolving. I developed a new crust for the pie this year, based on an oatmeal cookie recipe, and I really believe that this is the best fat-free crust that I’ve ever had. Ingredients Instructions. Chocolate Peanut Butter Silken Pie. Jason's Everlasting Recipes: Cheesecake Stuffed Strawberries. The Best-Ever Chocoholics Cheesecake. A cheesecake to love and to honour – ‘Life with chocolate is divine !’. So here I have gotten the best of all the cheesecakes I have tried and tested, and have created this with chocoholics in mind and heart – it’s cholesterol-free and it rocks. Find out for yourself, make it and come back and let me know what you think. Easy to make too ! Makes around 8 portions, depending on size. 13 vegan Digestive biscuits (You may use any plain, sweetened wholemeal biscuit that is vegan if you are unable to find vegan Digestives if you are in the States or Canada you may use Graham Crackers)½ cup of walnuts½ cup of vegan butter, or coconut oil melted2 tbsp unsweetened cocoa powder1 tsp coffee powder1 heaped tbsp icing sugar, or confectioner’s sugar powderzest of an orange or tangerine2 tbsp Kahluaa pinch of salt If you live in the UK, the Coop stock vegan Digestive biscuits ( and also Marks & Spencer Digestive bicuits are vegan.
Mouthwatering Berry Cheesecake. This recipe is delicious, rich, creamy and decadent. I made it in readiness for Valentine’s Day, which, as it happens, is also my birthday. Full of goodness, nutritious and delicious, it worked wonderfully – the delicate chocolate soft layer on the top just gave it that extra edge. Mmmmm, just so good ! However, I shall let you be the judge of it. If you’re nuts over raspberries and love chocolate, then this one’s going to hit the mark !!! Serves around 12 portions 10 plain digestive biscuits (or vegan Graham crackers – both Pangea ( and Food Fight ( carry them1 cup raw almonds½ cup pitted dates1 tbsp virgin coconut oil (I used Biona Organic)6-8 raspberries 2 cups pre-soaked raw cashew nuts1 cup pre-soaked raw almonds½ cup agave or maple syrup3 cups raspberries (I used slightly thawed frozen ones)¼ cup cold water1 tbsp virgin coconut oil ½ cup dark chocolate1½ tbsp virgin coconut oil Extra raspberries for decoration.