Sisters Jenny Engel and Heather Bell co-wrote the new cookbook Vegan 101 and sent me a couple of recipes. I gave them a whirl!
Absolutely beautiful as it was, the seitan wellington wasn’t a make-again for me (though it could be for you!). I found myself craving more veggie filling, like greens or onions or carrots–I’m not really sure. It was more seitan and lemon juice than I cared for. The accompanying spinach sauce was quite tasty though! I could see making that for drizzling over potatoes or as a dressing for a veggie and quinoa bowl.
I thought I’d spare you a photo of the pumpkin pie. It looked great until I covered it up with foil, not too long after baking, to take to a friend’s house for dinner. I knew what I was doing, but I didn’t have much of a choice! After a half an hour on the Metro, peeling back the foil revealed a pretty sad-looking p-pie. Regardless of the presentation, it was really tasty! The Follow Your Heart vegan egg made it quite custardy. And the spice to sugar ratio was spot-on. I served it up with some of that Coco Whip from So Delicious, which made it a dead ringer for the pies I remember my Gma making when I was little. Nostalgia, here we come!
Spiced VeganEgg Pumpkin Pie
Yields 1 9-inch pie
Ingredients:
1 9-inch pre-made pie crust, thawed
1 can organic pumpkin (15 oz)
¼ cup maple syrup
1 teaspoon molasses
½ cup organic evaporated cane sugar
1/8 teaspoon nutmeg
1 teaspoon ground Ceylon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
2 teaspoons fresh ginger, grated
½ teaspoon sea salt
2 tablespoons neutral tasting oil (Canola or Safflower)
¼ cup Follow Your Heart VeganEgg, plus 1 cup ice-cold water
3 tablespoons un-bleached all-purpose flour
Directions:
Pre-heat oven to 375°.
Poke thawed crust with a fork and bake empty for about 10 minutes. Remove from oven and set aside.
In a large bowl or standing mixer, whisk together pumpkin, maple syrup, molasses, sugar, nutmeg, cinnamon, cloves, allspice, ginger, sea salt and oil. Set aside.
In a separate bowl, whisk VeganEgg with water until uniform and slightly thick, about 1 minute. Add flour and whisk until uniform. Add VeganEgg and flour mixture to bowl with pumpkin and whisk filling mixture until uniform.
Pour filling into crust and bake for about 35 minutes, or until filling is firm. Let cool completely before serving. Pie may be made up to 1 day in advance.
© Spork Foods, 2016
Disclaimer: I got these recipes and a sample of Follow Your Heart vegan egg free for review!