Vegan Adventures in the Kitchen
I absolutely love cooking! It’s one of my favorite things to do—both holidays and non-holidays alike. Living at Kripalu doesn’t offer many cooking opportunities outside of the bakery so I dutifully abstain from checking out vegan cooking blogs. In anticipation of Thanksgiving, however and the known future of a kitchen awaiting me, I took to the computer with gleeful excitement. My two favorite blogs for stellar vegan recipes, guaranteed: Post Punk Kitchen http://www.theppk.com/ and Fat Free Vegan http://blog.fatfreevegan.com/.
Already scheming what to bake days before returning home, I ended up baking a Chocolate Pumpkin Loaf last night (above), Apple Pie Pancakes this morning (both recipes courtesy of Post Punk Kitchen) and then a personal experiment in pie making this afternoon—a Vegan Pumpkin Coconut Pie!
Check out my recipe below:
Vegan Pumpkin Coconut Pie
This pie can be prepared either raw or baked and could certainly be paired with a more traditional vegan floury crust if so desired. I recommend using the crust below for the raw version.
1/2 cup dates
1 cup soaked raw almonds (or can try soaked cashews, either way, soak nuts overnight for best results)
1/2 cup coconut flakes
2 tsp chia seeds
2 Tbsp warm water
2 cans organic pumpkin
1/2 cup light coconut milk
2 cups soaked raw almonds
1/2 cup hot water (give or take a bit)
3/4 cup maple syrup
1 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp cloves
Try sprinkling unsweetened coconut flakes on top or pair the pie with delightful coconut milk ice cream (I like Coconut Bliss and Purely Decadent’s Coconut or Vanilla flavors best)
Equipment and supplies needed:
- food processor
- mixing bowl
This is a super delicious recipe that is totally vegan and can be prepared raw or baked for a delicious and festive dessert! If baking, start by preheating your oven to 350.
First prepare the crust by blending the soaked almonds, dates, coconut flakes and soaked chia seeds (pre-soak chia seeds for 5-10 minutes in the 2 Tbsp. water, giving them a nice swirl with a fork before letting them sit). Blend well so that the mixture is sticky with smaller chunks, it won’t get completely smooth which is totally fine. Press the crust into the pie pan of your choice. I used a 9 inch pie pan but you can use smaller forms if smaller personal pies are desired. Set the crust-ed pans aside and begin on the filling.
For the filling, blend the soaked almonds first, adding a bit of the hot water to allow the almonds to get nice and fine. Then in one fell swoop pop the rest of the ingredients into the food processor, pumpkin, coconut milk, maple syrup, remaining hot water, and spices. Blend until smooth and creamy. If it’s still a bit stiff, add more hot water to the mix.
The filling makes a plentiful amount, enough to make one 9 inch pie and a smaller pie. I used the crust for the big pie and baked it, and used the remaining pie filling for a smaller raw pie that I popped into the freezer while the other pie headed into the oven.
Bake the pie for 45 minutes at 350°, allow to cool for 10-20 minutes and then place in the refrigerator for 2-3 hours before serving.
Or, if making raw, freeze the pie for a few hours until firm (best if allow to freeze overnight before transferring to the fridge before serving), then transfer to the fridge.
Filled with Gratitude
I am filled with gratitude this Thanksgiving. I love that this day is another opportunity to express thanks, gratitude and love to all those I love and the chance to pause and remind myself of all of the little and not so little things in my life that consistently fill my well with happiness—my amazing family and friends, relationships, nourishing food, the Kripalu community, my yoga practice, art, dance, nature in the Berkshires, hugs, animals (particularly Mandy and the jazz cats)…
Thank you–blessings, love, and peace this Thanksgiving.