“pumpkin pie of yore”
Vanilla bean whipped “cream”
Lots of fiber and vitamins baked in!
The whipped coconut cream seems like a miracle, but it’s extremely easy and delicious.
I love pie. Fruit pie is tops, but right now I’m on a kick to make all my favorite orange-colored pies. Iron-rich blackstrap mollasses gives this pie it’s special flavor. Sweet potato is fluffier and more firm than pumpkin.
As for the coconut whipped cream, it is NOT healthy. I avoided making the stuff for a really long time because coconut milk provides over 70% of your DV of saturated fat, but I caved. I used a vanilla bean to flavor it, which was a new experience for me and very tasty. Much easier than I expected, you just slit the bean open lengthwise and scrape out the paste inside, then add it in there. There’s a million and one recipes for coconut whipped cream everywhere, but I’ll explain it here – one-stop-shop. Don’t use vanilla extract – it’s not as delicious. The vanilla bean is SO flavorful.
Sweet Potato Pie of Yore:
- 2 cups baked, mashed sweet potato
- one regular pie crust
- 1 cup soymilk
- 3/4 cup brown sugar
- 1 Tbsp Molasses
- 3 Tbsp canola oil
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1/4 tsp freshly grated nutmeg
- 1/4 tsp powdered ginger
- 1/4 tsp ground cloves
- 1.5 tsp ground cinnamon
- Boil or bake sweet potatoes, remove peels.
- Blend potato in food processor to get it nice and smooth.
- Add rest of ingredients and blend thoroughly.
- Pour into unbaked vegan pie crust.
- Bake at 400 degrees for 50-60 minutes.
Coconut Vanilla Bean Whipped “Cream”
- one can of regular coconut milk (don’t use low fat, you’ll regret it)
- your favorite sweetener – to taste – I just used regular vegan sugar
- one vanilla bean (you can buy just one bean from a bulk section for a buck)
- Place can of coconut milk in fridge overnight
- Next day, flip can over, then immediately open the top
- Drain out all the watery liquid, drain it well.
- Pour out leftover solids in a large bowl then blend with a hand mixer on low speed until soft and fluffy
- Add your sweetener, and the paste of the vanilla bean, then mix some more
- Place in fridge to firm up a little before serving. Voila!
And now, to regale you with my next topic: The Sunshine Award has been bestowed on me by Lindsay from Lindsay is Vegan. There were 10 questions for me to answer, but they were all “favorites,” and who cares what my favorite flower is??? Good god. I made up my own questions.
Favorite movie genres: sci-fi, psych thrillers, magical realism
A book I think everyone should read: Fast Food Nation
Movies I think everyone should see: Angel-A and Into the Wild
Something I think is overrated: goji berries, diamonds, Southern California
What I think of reality TV: Mostly garbage, but I have my guilty pleasures in hoarder shows
Speaking of guilty pleasures – name one: 70%-and-up dark chocolate, a nice glass of brandy, shopping
Something I’d like to improve about myself: I aspire to be less shy and awkward, people interpret me as being snobby and/or agressive, which makes me sad. Because I’m super nice. I promise.
Superpower I wish I had: time-manipulation
Here are 5 blogs that I feel should be recognized for being great.
1. Pumpkin Honey
2. Change for a Year
3. Live Learn Love Eat
4. Oh Lady Cakes
5. Fridge Scrapings
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