The Happy Herbivore Cookbook (50 page)
Read The Happy Herbivore Cookbook Online
Authors: Lindsay S. Nixon
Serves 9
⣠This pie is incredible. It's totally crustless but still firms up like the real deal so you can cut individual slices without it falling apart. It's like a little tofu miracle.
⣠This pie is incredible. It's totally crustless but still firms up like the real deal so you can cut individual slices without it falling apart. It's like a little tofu miracle.
1
â
2
c silken tofu
1
1
â
2
c non-dairy milk
2 tbsp cornstarch
1 tsp vanilla extract
2 c canned pure pumpkin
1
â
2
c whole-wheat pastry
flour
2 tsp baking powder
1
â
2
c brown sugar
1
â
4
tsp fine salt
3 tsp pumpkin pie spice
â
2
c silken tofu
1
1
â
2
c non-dairy milk
2 tbsp cornstarch
1 tsp vanilla extract
2 c canned pure pumpkin
1
â
2
c whole-wheat pastry
flour
2 tsp baking powder
1
â
2
c brown sugar
1
â
4
tsp fine salt
3 tsp pumpkin pie spice
CHEF'S NOTE:
Mori-Nu extra-firm silken tofu works best in this recipe.
Mori-Nu extra-firm silken tofu works best in this recipe.
1. Preheat oven to 350°F.
2. Grease a shallow 9-inch glass pie dish and set aside.
3. In a blender or food processor, blend tofu, non-dairy milk, cornstarch, and vanilla until smooth, stopping to scrape sides periodically.
4. Add remaining ingredients and blend for about a minute more, until the mixture is uniform and well combined.
5. Pour the mixture into the pie dish and bake for 1 hour.
6. Allow the pie to cool on the counter, away from the hot oven, until room temperature.
7. Cover with plastic wrap and refrigerate overnight, or for at least 4 hours.
VARIATION
Sweet Potato Pie
Substitute 2 cups of sweet potato puree for pumpkin and replace pumpkin pie spice with 1 tsp of ground cinnamon,
1
â
2
tsp of ground nutmeg,
1
â
4
tsp of ground ginger, and a small pinch of ground cloves.
Substitute 2 cups of sweet potato puree for pumpkin and replace pumpkin pie spice with 1 tsp of ground cinnamon,1
â
2
tsp of ground nutmeg,
1
â
4
tsp of ground ginger, and a small pinch of ground cloves.
NUTRITIONAL INFORMATION
PUMPKIN PIE
Calories 77; Calories from Fat 6; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 16.4g; Dietary Fiber 1.9g; Sugars 10.8g; Protein 2.5g
Calories 77; Calories from Fat 6; Total Fat 0.6g; Cholesterol 0mg; Total Carbohydrate 16.4g; Dietary Fiber 1.9g; Sugars 10.8g; Protein 2.5gSWEET POTATO PIE
Calories 84; Calories from Fat 5; Total Fat
0.5g;
Cholesterol
0mg;
Total Carbohydrate 17.9g; Dietary Fiber 1.2g; Sugars
10.2g;
Protein 2.4g
Calories 84; Calories from Fat 5; Total Fat0.5g;
Cholesterol
0mg;
Total Carbohydrate 17.9g; Dietary Fiber 1.2g; Sugars
10.2g;
Protein 2.4g
Serves 9
⣠What kind of New Yorker would I be without my cheesecake? Yeah, I've been to Junior's. I still like this one better.
⣠What kind of New Yorker would I be without my cheesecake? Yeah, I've been to Junior's. I still like this one better.
112.3-oz package
Mori-Nu tofu
18-oz container vegan
cream cheese
2
â
3
c raw sugar
3
â
4
tsp almond extract
2 tbsp cornstarch
Graham Cracker Crust
(pg. 222)
Blueberry Sauce
(pg. 227; optional)
Mori-Nu tofu
18-oz container vegan
cream cheese
2
â
3
c raw sugar
3
â
4
tsp almond extract
2 tbsp cornstarch
Graham Cracker Crust
(pg. 222)
Blueberry Sauce
(pg. 227; optional)
1. Preheat oven to 350°F.
2. Drain tofu and transfer to a blender along with cream cheese.
3. Blend for 30 seconds, scrape the sides, and blend for 30 seconds more.
4. Add remaining ingredients except crust and blueberry topping and blend for 3 minutes, scraping the sides periodically.
5. Pour batter into prepared crust and use a spatula to evenly distribute and smooth out the top.
6. Bake for 40 to 45 minutes, and then place on the counter away from the hot oven to cool to room temperature.
7. Chill overnight in the fridge, or for at least 10 hours.
8. Serve topped with blueberry sauce, if using.
CHEF'S NOTE:
If you don't have a strong blender or processor, leave the vegan cream cheese out for 20 to 30 minutes to soften it up. Also, any Mori-Nu tofu will do here but extra-firm is best; buy the low-fat or lite option if you can.
If you don't have a strong blender or processor, leave the vegan cream cheese out for 20 to 30 minutes to soften it up. Also, any Mori-Nu tofu will do here but extra-firm is best; buy the low-fat or lite option if you can.
NUTRITIONAL INFORMATION (WITHOUT CRUST)
Calories 149; Calories from Fat 42; Total Fat 4.7g; Saturated Fat 1.8g; Cholesterol 0mg; Total Carbohydrate 23.4g; Sugars 16.8g; Protein 3.6g
Calories 149; Calories from Fat 42; Total Fat 4.7g; Saturated Fat 1.8g; Cholesterol 0mg; Total Carbohydrate 23.4g; Sugars 16.8g; Protein 3.6g
Serves 9
â£
Pictured opposite
⣠Rich and decadent like a cheesecake but flavored like a pumpkin pie, this dessert is the perfect end to any holiday meal.
â£
Pictured opposite
⣠Rich and decadent like a cheesecake but flavored like a pumpkin pie, this dessert is the perfect end to any holiday meal.
1 15-oz can pure pumpkin
puree
18-oz tub vegan cream
cheese
2
â
3
c light brown sugar
1 to 2 tbsp pumpkin pie spice
1 tsp vanilla extract
2 tbsp cornstarch
Graham Cracker Crust
(pg. 222)
6 oz plain soy yogurt or
vegan whipped cream
(optional)
ground nutmeg or
cinnamon for dusting
puree
18-oz tub vegan cream
cheese
2
â
3
c light brown sugar
1 to 2 tbsp pumpkin pie spice
1 tsp vanilla extract
2 tbsp cornstarch
Graham Cracker Crust
(pg. 222)
6 oz plain soy yogurt or
vegan whipped cream
(optional)
ground nutmeg or
cinnamon for dusting
CHEF'S NOTE:
If you don't have a strong blender or processor, leave the vegan cream cheese out for 20 to 30 minutes to soften it up.
If you don't have a strong blender or processor, leave the vegan cream cheese out for 20 to 30 minutes to soften it up.
Preheat oven to 350°F.
Combine pumpkin and vegan cream cheese in a blender or food processor.
Blend until smooth and creamy, stopping to scrape the sides as necessary.
Add sugar, pumpkin pie spice, vanilla, and cornstarch and blend again for three minutes, periodically stopping to scrape the sides as necessary.
Pour batter into prepared crust and use a spatula to evenly distribute and smooth out the top.
Smooth the top with a spatula and bake for 40 to 45 minutes, until fully cooked. The pie will rise during baking and should be about1
â
2
inch higher than it started.
Remove from oven and place on counter, away from heat.
Allow pie to cool to room temperature, about 2 to 3 hours. The pie will fall as it cools; do not be alarmed.
Cover and chill overnight, or for at least 10 hours.
Before serving, slice into 9 pieces and add a dollop of soy yogurt or whipped cream to each if desired.
Sprinkle with nutmeg or cinnamon for garnish.Other books
Crossing The Line (A Taboo Love series Book 3) by M.D. Saperstein, Andria Large
Mayday by Thomas H. Block, Nelson Demille
Mistweavers 01 - Enchanted No More by Robin D Owens
Best Friends by Samantha Glen
The Hollywood Guy by Jack Baran
Highest Stakes by Emery Lee
Indelible by Woodland, Lani
Charlene Sands by Taming the Texan
Hester Waring's Marriage by Paula Marshall
Wild Cards V by George R. R. Martin