SOUTHERN PECAN PIE–PERFECT FOR THE HOLIDAYS!

Pecan Pie copyDOWN HOME PECAN PIE

Pecans are native to the American South, and you can bet those creative Southerners put them on the menu every chance they could find. Those delicious little pecans even made the South famous for its pecan pie, an irresistible dessert that makes ex-pat Southerns very homesick.

Many Southern families have their own treasured family recipe–possibly even some handed down from grandma’s or great-grandma’s secret recipe. Years ago, family recipes were so cherished many were kept secret.

I have great respect for those delicious heirloom recipes that bring families together at special times like the holidays. And I also love the way Southerners say pecans– south of the Mason-Dixon line they call them puh cons.

My holiday version has all the eye-appealing and flavorful attributes of its traditional counterpart with the added benefit of being totally vegan. But I must admit that veganizing the recipe was one heck of a challenge.

My first 8 attempts–yes, it actually took 9 tries to get it right–came out too runny or totally soupy. It was maddening and totally frustrating, but I was one determined gal. The goal was to find a way to thicken and bind the ingredients, as eggs would do in the traditional recipe. About the 8th time the top baked perfectly, and I thought I had achieved success at last. But, no! As soon as I cut into it, it was soup.

NutGourmet cover copyTaking the place of the eggs in my successful recipe is a combination of tapioca flour and flaxseeds that gives the pie its unique, creamy texture. The tapioca flour also performs the double duty of thickening the filling as well as providing an inviting glaze that enhances its appeal. The key was tapioca flour –it worked like magic! Now I’m thrilled to share this recipe that’s from my cookbook The Nut Gourmet.

There are many ways to arrange the pecans on the top. Some people simply sprinkle broken pieces over the filling, but I wanted a pecan pie that was pretty darned eye appealing. If you have the time, start by sorting out beautiful pecan halves of similar sizes for the topping. Then arrange them side-by-side in concentric rings beginning in the center of the pie.

At serving time, make way for those wild and crazy pecan lovers. There’s bound to be a mad scramble for a piece of pie!

DOWN HOME PECAN PIE

Yield: 1 (9-inch) pie

Nutty Wheat Pie Crust
1 1/2 cups whole wheat pastry flourPecan Pie copy
1/2 cup almond meal
2 tablespoons organic sugar
1/2 teaspoon salt

1/2 cup organic canola oil
2 tablespoons cold water

Pecan Filling
1 1/4 cups coarsely broken pecans

2 tablespoons (1 ounce) dairy-free margarine
1 1/2 cups light or dark corn syrup
1/2 cup dark brown sugar
2 teaspoons vanilla extract

1/2 cup regular soymilk
1/2 cup tapioca flour, packed

5 tablespoons flaxseeds
1 1/4 cups pecan halves

  1. TO MAKE THE PIE CRUST, preheat the oven to 350 degrees F. and have ready a large rimmed baking sheet. Combine the pastry flour, almond meal, sugar, and salt in a medium bowl and mix well.
  2. Add the oil and mix with a spoon until all the flour is incorporated. Add the water and stir thoroughly until the mixture forms a soft dough and all the water is absorbed.
  3. Form the dough into a ball and roll it out between two sheets of waxed paper. Remove the top sheet of waxed paper, place the pie pan over the dough, and invert the dough and pan together. Remove the waxed paper carefully and firm the edges of the crust. Trim the excess crust with a knife. Bake the Crust for 5 minutes and set it aside on the baking sheet to cool.
  4. TO MAKE THE PECAN FILLING, put the coarsely broken pecans on a small, rimmed baking sheet and toast them in the oven for 8 minutes. Immediately pour them onto a dish to cool. When cool, spoon the pecan pieces into the bottom of the pie shell.
  5. Melt the margarine over medium heat in a 2-quart saucepan. Add the corn syrup, brown sugar, and vanilla extract and bring to a full boil over medium heat, stirring frequently. Boil 5 minutes and set aside to cool for about 30 minutes.
  6. Put the soymilk in a small bowl and stir in the tapioca flour. Set it aside for 5 minutes to allow the tapioca flour to absorb some of the liquid. Don’t rush this step. The tapioca flour needs a full 5 minutes to absorb some of the liquid.
  7. Meanwhile, put the flaxseeds in a blender or mini chopper and grind them to a fine meal. Add the flaxseeds and the soymilk mixture to the cooled corn syrup mixture. Stir to combine, and pour the mixture into the blender. Blend for 1 minute, until smooth. Pour over the toasted pecans.
  8. Top the pie with the pecan halves, arranging them in concentric circles, beginning in the center. Bake for 40 minutes. Cool thoroughly before chilling in the refrigerator. The pie will firm after it is thoroughly chilled.
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MAKE IT ITALIAN–MAMA MIA!!!!

TOMATO-PINE NUT PIE WITH SWEET POTATO AND NUT CRUST

Tomato Pine Nut Pie SummerSuch a beauty and such a company favorite! You don’t even have to wait for the holidays to enjoy this tasty dish, because all the ingredients are available year-round.

In summer, when the home-grown or farm-stand tomatoes are fire-engine red, melt-in-the-mouth sweet and ultra juicy, the pie has a bright, cheery appearance. So tempting, the summer pie looks like the one above.

The bright tomato color turns a bit pastel in winter, but the pie still pops with the rich OacakesItalian-inspired flavor of homemade “Parmesan” and always makes guests ooohh and aaaahhh a little. I think it’s because this pie is so unique and looks really appetizing and festive.

The first thing my guests notice is the unusual crust. And, yes, it is certainly different. Rather than a standard flour-based pie crust, this one features sweet potatoes and almonds and balances the savory flavors with a pleasant, delicate sweetness.

For a small gathering, one pie is just right and can actually go a little farther if there are several other dishes on the menu. When I was expecting about 15 people, I doubled the recipe and prepared it in a large rimmed baking sheet. Of course, I planned an additional entrée and several side dishes, too. Made in the baking sheet, the pie becomes more of a tart and makes a delicious appetizer, too.

Pine Nut Tomato TartTOMATO-PINE NUT PIE WITH SWEET POTATO AND NUT CRUST

Yield: 1 (9-inch) pie or 6 servings

Crust

12 ounces sweet potatoes or yams, peeled and cut into 1-inch pieces

1 1/4 cups whole almondsOacakes

2/3 cup mashed tofu

1/4 teaspoon salt

  1. Preheat the oven to 350 degrees F. Light oil a 9-inch pie pan.
  2. To make the crust, put the sweet potatoes in a 2-quart saucepan with water to cover. Cover and bring to a boil over high heat. Decrease the heat to medium and simmer for 5 minutes, or until the sweet potatoes are fork-tender. Drain the sweet potatoes well, transfer them to a large bowl and mash them well. Set aside.
  3. Put the almonds in a food processor. Process until they are finely ground, yet still retain a little texture. Add the tofu and salt and process until well incorporated, stopping occasionally to scrape down the work bowl. Spoon the tofu mixture into the bowl with the sweet potatoes and mix well.
  4. Spoon the sweet potato mixture into the prepared pan. Use your fingers to press it onto the bottom and up the sides of the pan. Build up the sides of the crust 1/2 -inch higher than the pie pan. Bake the crust for 15 minutes and let cool.

FillingOacakes

2 green onions, sliced

1 to 2 large cloves garlic, minced

1/3 cup pine nuts

2 to 3 tablespoons Homemade Parmesan (recipe below) or prepared vegan Parmesan

2 to 3 tablespoons cornstarch

1 small eggplant, peeled and sliced into 1/8-inch slices

Salt

Freshly ground pepper

4 to 5 large red or green tomatoes, seeded and sliced

  1. To make the filling, put the green onions, garlic, pine nuts, and Homemade Parmesan in individual bowls. Sprinkle the cornstarch on a plate.
  2. Cover the bottom of the crust with one layer of eggplant slices. (This prevents the crust from getting soggy). Reserve remaining eggplant for another use. Sprinkle the eggplant slices with salt and pepper.
  3. Dredge only the first layer of the tomato slices in the cornstarch. Arrange the dredged tomato slices over the eggplant, filling all the spaces with small bits of tomato. Sprinkle lightly with salt and pepper. Sprinkle one third each of the green onions, garlic, pine nuts, and Homemade Parmesan over the tomatoes. Repeat the process to make three layers.
  4. Bake for 45 minutes. Let cool 10 to 15 minutes before serving.Vegan Holidays lowres

Note: If using green tomatoes, the pie might have to bake another 15 minutes.

This recipe is one of the tasty dishes from my Vegan for the Holidays cookbook. Order from Vegetarians in Paradise http://www.vegparadise.com or from Amazon.com

HOMEMADE PARMESAN

Often I’ve come to rely on a sprinkle of vegan Parmesan to add sparkle to a dish, soup, a casserole, or an appetizer. With only five ingredients, this recipe is almost instant to make and tastes enough like the real thing to put the Italian touch on everything from pizza to minestrone and a host of holiday or everyday dishes.

1 cup almonds

1 tablespoon plus 1 1/2 teaspoons nutritional yeast flakes

1 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon garlic powder

  1. Put the almonds in a food processor. Process until they are finely ground, yet still retain a bit of texture. (Avoid over-processing or it will turn into almond butter.)
  1. Add the nutritional yeast, onion powder, salt, and garlic powder and pulse until well mixed. Transfer to a covered container and refrigerate until ready to use. Covered and refrigerated, Homemade Parmesan will keep for 3 months.

Pecan Lovers Scramble for a Piece of Pie!

DOWN HOME PECAN PIE

Because pecans are native to the American South, they frequently turn up as pecan pie on Southern dessert menus in homes and restaurants. And many home cooks have their own treasured family recipe–possibly even one handed down from grandma’s cherished blend of pecans, sugar, and spices. pecan downhomeI have great respect for those heirloom recipes that bring families together at special times like the holiday season. And I also love the way Southerners say pecans– south of the Mason-Dixon line they call them puh cons.

My holiday version has all the eye-appealing and flavorful attributes of its traditional counterpart with the added benefit of being totally vegan. Taking the place of the eggs that usually bind the saucy ingredients together is a combination of tapioca flour and flaxseeds that gives the pie its unique, creamy texture.

The tapioca flour also performs the double duty of thickening the filling as well as providing an inviting glaze that enhances its appeal.

So when is it the perfect time to serve pecan pie? All throughout the holiday season and any time you can buy gorgeous pecans. The new crop of nuts are harvested in early autumn, around September, so they’re fresh and flavorful. My family tradition is bringing a pecan pie to the Thanksgiving table along with the traditional pumpkin pie.

Converting a conventional recipe to a vegan version can often be an easy swap-out of ingredients. Sometimes, though, it’s just a bear of a task. Pecan pie was my biggest challenge and it took 9 tries with different methods to get the pie to bind together. Many of the versions ended up as too soupy. About the 8th time the top baked perfectly and I thought I had achieved success at last. But, no. As soon as I cut into it, it was soup.NGcover8 copy 2

The key was tapioca flour –it worked like magic! Now I’m thrilled to share this recipe that’s from my cookbook The Nut Gourmet.

You can also create an irresistible, love-at-first-glance pecan pie by taking the time to sort out beautiful pecan halves for the topping and then arranging them side-by-side in concentric rings.

Down Home Pecan Pie

Yield: 1 (9-inch) pie

 

Nutty Wheat Pie Crust

1 1/2 cups whole wheat pastry flour

1/2 cup almond meal

2 tablespoons organic sugar

1/2 teaspoon salt

 

1/2 cup organic canola oil

2 tablespoons cold water

 

Pecan Filling

1 1/4 cups coarsely broken pecans

 

2 tablespoons (1 ounce) dairy-free margarine

1 1/2 cups dark corn syrup

1/2 cup dark brown sugar

2 teaspoons vanilla extract

 

1/2 cup regular soymilk

1/2 cup tapioca flour, packed

 

5 tablespoons flaxseeds

1 1/4 cups pecan halves

 

  1. TO MAKE THE PIE CRUST, preheat the oven to 350 degrees F. and have ready a large rimmed baking sheet. Combine the pastry flour, almond meal, sugar, and salt in a medium bowl and mix well.
  1. Add the oil and mix with a spoon until all the flour is incorporated. Add the water and stir thoroughly until the mixture forms a soft dough and all the water is absorbed.
  1. Form the dough into a ball and roll it out between two sheets of waxed paper. Remove the top sheet of waxed paper, place the pie pan over the dough, and invert the dough and pan together. Remove the waxed paper carefully and firm the edges of the crust. Trim the excess crust with a knife. Bake the Crust for 5 minutes and set it aside on the baking sheet to cool.
  1. TO MAKE THE PECAN FILLING, put the coarsely broken pecans on a small, rimmed baking sheet and toast them in the oven for 8 minutes. Immediately pour them onto a dish to cool. When cool, spoon the pecan pieces into the bottom of the pie shell.
  1. Melt the margarine over medium heat in a 2-quart saucepan. Add the corn syrup, brown sugar, and vanilla extract and bring to a full boil over medium heat, stirring frequently. Boil 5 minutes and set aside to cool for about 30 minutes.
  1. Put the soymilk in a small bowl and stir in the tapioca flour. Set it aside for 5 minutes to allow the tapioca flour to absorb some of the liquid. Don’t rush this step. The tapioca flour needs a full 5 minutes to absorb some of the liquid.
  1. Meanwhile, put the flaxseeds in a blender or mini chopper and grind them to a fine meal. Add the flaxseeds and the soymilk mixture to the cooled corn syrup mixture. Stir to combine, and pour the mixture into the blender. Blend for 1 minute, until smooth. Pour over the toasted pecans.
  1. Top the pie with the pecan halves, arranging them in concentric circles, beginning in the center. Bake for 40 minutes. Cool thoroughly before chilling in the refrigerator. The pie will firm after it is thoroughly chilled.