Christine of The Raw Project sends us this photo of her lovely, messy, family-winning-over raw vegan pumpkin pie! She says all the work was well worth it, and so it looks. Happy Thanksgiving, Christine!
Happy Thanksgiving from reader Andi, who writes that her vegan potluck was “bomb dot com. Two types of stuffing, Tofurky, maple chipotle glazed Field Roast, brussels sprouts, sweet potatoes with Dandies marshmallows, stuffed acorn squash, sweet potato knishes, pear and endive salad with candied pecans, butternut squash and mushroom tart, green bean casserole, and mashed potatoes with gravy. For dessert? A layered chocolate and vanilla crème brûlée custard, pumpkin pie, and baked apples with Soy Whip!”
And that would explain the place settings at what is clearly a desk, and why those two plates are piled obscenely high with food. Andi and friends, your potluck gets the Vegansaurus stamp of gluttonous approval. We are so, so proud of you. Happy Thanksgiving!
Happy Thanksgiving from reader Danya and her lovely, perfect table! Four courses, gravy, wine, dessert—honestly we don’t know how she managed to wait after setting it all out to take a photo!
Happy Thanksgiving, Danya!
It’s pumpkin pie brownies, from Vegan Cookies Invade Your Cookie Jar (co-authored by this week’s Just Desserts guest chef, Terry Hope Romero!). You guys, it’s a PUMPKIN PIE on top of PUMPKIN BROWNIES. And today, it’s for breakfast. My head just exploded, goodbye.
[photo by digiyesica]
Your holiday novelty food, veganized: Pumpkin Pie Pop-Tarts! »
I saw this weird/gross/totally fascinating post on Limited Edition Frosted Pumpkin Pie Pop-Tarts about a month ago, and it made me feel funny inside. “We might be delicious,” they said to me. “Don’t you want to find out how delicious we might be?” Yes, oh yes I did. Once upon a time I was a novelty Pop-Tarts junkie; never the fruit flavors, only the nastiest kinds like S’mores and Chocolate Fudge, and Cinnamon and Brown Sugar right out of the foil, though that wasn’t for pleasure so much as binge-time, ahem. When I went vegan, I assumed Pop-Tarts were on the list of foods I’d never eat again; but then, I was unaware of the genius for creativity in the vegan community. Look at what our guest chefs have done with Project Just Desserts!
Eventually I learned to make a lovely vegan Twinkie, and 10 months ago, our pal Natalye gave us her recipe for vegan Pop-Tarts. When I came upon the Pumpkin Pie Pop-Tarts, I knew I wanted to make them; I just needed the opportunity. THEN I found out that the Great Canned Pumpkin Shortage of 2009 had ended, so I could break open one of the cans my mother had been hording and get baking.
First, I made a vegan pumpkin pie. I used this recipe from VegWeb, making two adjustments: I used 1/2 cup sugar and 1/4 cup maple syrup; and I dissolved the cornstarch into a little hot water and slowly poured it into the food processor. Also, no crust, obviously. I let it cool on the counter and refrigerated it overnight. When I was ready to make the Pop-Tarts, I took the pie out of the fridge to bring it to room temperature.
Following Natalye’s instructions, I doubled the pastry recipe. For the filling, I mushed up the pie—avoiding the extra-cooked edges—and substituted it for the blueberry preserves in the original recipe.
For the icing, I used the cinnamon icing recipe on page 126 of Vegan Cupcakes Take Over the World, without the non-dairy butter. For authentic replication, I left out the cinnamon when icing half the Pop-Tarts, and applied it with a quality food brush.
There you go: vegan pumpkin pie Pop-Tarts! Everything you wanted for your novelty holiday breakfast!