pameladean (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
pameladean) wrote2018-11-22 03:08 pm
pameladean) wrote2018-11-22 03:08 pm
Here we are again
Yesterday I made the Thanksgiving desserts. It was an extremely bad day for pie crust. It might still taste okay; I hope so. One mincemeat pie (mincemeat courtesy of Borden's, as per Dyer-Bennet tradtion); one vegan pumpkin pie; one pan of apple crisp for the mincemeat-averse and the pumpkin-allergic. I also still have some vegan hazelnut brownies and some gingerbread left over from hosting my tea group, if the pie crust is really awful.
There are approximately twelve thousand vegan pumpkin pie recipes on the internet, somewhat fewer if you eliminate the ones that don't use tofu. I got mine from the internet but it has gone down in the dust of history. My record of it is a printout of an email that I sent to David's mother in 2005.
When I was sifting all the recipes I'd need out of my battered folder, I could not find the tofu pumpkin pie one. I was resigned to poking around online and finding the right one, without the various weird additions that might be very tasty but are Not How We Do This.Then I had a vague recollection that there were two or three printed-out recipes in our copy of Marilyn Diamond's Fit for Life cookbook. This is an eighties cookbook that contains a number of very strange notions about food and how it should be eaten; however, they are probably no more off-base than most common notions about the same subjects amongst omnivores at that time. And Marilyn Diamond was a veganizing genius. She invented some really good recipes that I use regularly. I riffled through the book. The recipe printous had not been put in there because they were the same kind of thing as her recipes; they were there to mark pages containing recipes that had counter-intuitive names so that I could never find them in the index.
But sure enough, there was my tofu pumpkin pie email to Mary all those years ago.
After I had made the filling and the pie was in the oven, I started to put the recipe into my folder. But I didn't. I put it back into the book, marking a recipe for vegetarian shepherd's pie that is called Family Casserole, while the recipe called Shepherd's Pie is a probably delicious but diabetically unfriendly dish consisting of stuffing covered with a layer of mashed potatoes. (Whatever notions Marilyn Diamond may have had, she was not afraid of carbohydrates; though if you use her menu suggestions, you will get some carbs but mostly a whole lot of vegetables).
So the recipe lives in the cookbook. That is How We Do That here.
I hope you are all having the best day that you can under whatever circumstances obtain.
Pamela
Edited to remove annoying typos.
There are approximately twelve thousand vegan pumpkin pie recipes on the internet, somewhat fewer if you eliminate the ones that don't use tofu. I got mine from the internet but it has gone down in the dust of history. My record of it is a printout of an email that I sent to David's mother in 2005.
When I was sifting all the recipes I'd need out of my battered folder, I could not find the tofu pumpkin pie one. I was resigned to poking around online and finding the right one, without the various weird additions that might be very tasty but are Not How We Do This.Then I had a vague recollection that there were two or three printed-out recipes in our copy of Marilyn Diamond's Fit for Life cookbook. This is an eighties cookbook that contains a number of very strange notions about food and how it should be eaten; however, they are probably no more off-base than most common notions about the same subjects amongst omnivores at that time. And Marilyn Diamond was a veganizing genius. She invented some really good recipes that I use regularly. I riffled through the book. The recipe printous had not been put in there because they were the same kind of thing as her recipes; they were there to mark pages containing recipes that had counter-intuitive names so that I could never find them in the index.
But sure enough, there was my tofu pumpkin pie email to Mary all those years ago.
After I had made the filling and the pie was in the oven, I started to put the recipe into my folder. But I didn't. I put it back into the book, marking a recipe for vegetarian shepherd's pie that is called Family Casserole, while the recipe called Shepherd's Pie is a probably delicious but diabetically unfriendly dish consisting of stuffing covered with a layer of mashed potatoes. (Whatever notions Marilyn Diamond may have had, she was not afraid of carbohydrates; though if you use her menu suggestions, you will get some carbs but mostly a whole lot of vegetables).
So the recipe lives in the cookbook. That is How We Do That here.
I hope you are all having the best day that you can under whatever circumstances obtain.
Pamela
Edited to remove annoying typos.
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And I am thankful for you, Pamela dear.
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P.
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Tofu Pumpkin Pie
TOFU PUMPKIN PIE
1 16-oz can pumpkin (15.5 or 14 will do)
3/4 cup brown sugar
1/2 t salt
1 to 2 t cinnamon
1/2 to 1 t each ginger, nutmeg, and allspice (original recipe calls for cloves rather than nutmeg; you can mix it up how you like)
1 10 or 12-oz package of medium or firm silken tofu
1 9-inch pie shell, unbaked
Preheat oven to 425 F.
Put the tofu and any liquid in the box with it into a durable blender and blend it until it is smooth. This can take some time. If there's no liquid in the box and the blender is complaining, you might need to add a tablespoon of water.
Meanwhile, cream sugar, pumpkin, salt, and spices until thoroughly mixed. When the tofu is smooth, scrape it into the mixture and stir it up, again thoroughly.
Pour the pumpkin mixture into the pie shell. Put the pie on a cookie sheet. Bake it for 15 minutes at 425, then lower the heat to 350 and bake for another 40 minutes.
Refrigerate for several hours or overnight so the filling can set.
P.
Re: Tofu Pumpkin Pie
Re: Tofu Pumpkin Pie
Re: Tofu Pumpkin Pie
P.
Re: Tofu Pumpkin Pie
Nondairy pumpkin pies are easier in some ways (e.g., substitute plant milk creamer for the dairy). Vegan is harder for custardy baking (cookies are much easier, but they are Not Pie).
Also, yay for storing things wherever you will actually find them later.
Re: Tofu Pumpkin Pie
With regard to egg substitutes, life is now somewhat easier with the advent of chickpea water and cashew cream, but I haven't done much experimenting with either.
I agree about the cookies. They are hardly any trouble even with double substitution. I've mostly stuck to fruit pies, and to a quite amazing chocolate tofu pie that's just tofu, melted chocolate chips, and vanilla. My brother actually asks for it for his birthday, though he is not remotely vegan.
Vegan quiche is never quite right, though it can be very good.
P.
no subject
I’m planning to make a vegan pumpkin pie soon, but not according to quite the same recipe.
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I keep meaning to try one of the recipes that uses maple syrup, but then I think how successful the one I have is, and decide not this year.
P.