Vegan Vittles Stuffing Casserole And Raw For Dessert Pumpkin Pie
I’m still on an autumn recipe kick, so the stuffing casserole recipe (page 138) from Vegan Vittles sounded just perfect. As a kid, I loved stuffing, but I thought it was a Thanksgiving-exclusive dish, and I always had to have my own batch made without celery. Nothing ruined stuffing for me like biting into soft doughy stuffing and hitting that celery crunch. While this recipe does have celery, I’ve just gotten less celery-picky as I’ve gotten older. And it didn’t have that apparent crunch I always hated. I just love the fabulous pop of sweetness and color dried cherries give this recipe. Stuffing is a side dish no more- its the main act!
What goes better with stuffing than pumpkin pie? Raw pumpkin pie! This vegan recipe (page 96) from Raw For Dessert actually calls for carrots rather than pumpkin, because they’re sweeter raw. By tasting it, no one would ever know it wasn’t pumpkin! My husband and toddler just loved this pumpkin pie, and no matter what I’ve said is the cutest thing in the work in the past, nix that. A 2 year old asking for “punkin pie” is truly awww-worthy! Honestly, and I never thought I’d say this, I liked this pumpkin pie better than a “real” baked pumpkin pie. I think it’s really going to make a Thanksgiving appearance at the I Eat Trees house!
Raw Pumpkin Pie
- 1 cup raw walnuts, unsoaked
- 1/4 cup unsweetened dried coconut
- 1/4 cup whole cane sugar
- pinch salt
- 1/4 cup raisins
- 4 pitted medjool dates
- 1 1/2 cups water
- 2 teaspoons agar flakes
- 2 cups sliced carrots
- 1/4 cup whole cane sugar
- 1/4 cup maple syrup or dark agave syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1/2 cup mashed avocado (1 avocado)
To make the crust, place the walnuts, coconut, sugar, and salt in a food processor fitted with the S blade. Process until finely ground. Add the raisins and dates and process until the mixture begins to stick together. Don’t overprocess. Pour the crust crumbs into a 9-inch pie pan. Use a light circular motion with your palm and fingers to distribute the crumbs uniformly along the bottom. Gently push some of the crumbs up the sides of the pan to the rim in order to create a 1/4 inch thick, loosely packed wall. Next, press the crust on the bottom of the pan down with your fingers and palm (be especially firm where the bottom of the pan joins the sides). To finish, press with your thumb to consolidate the crust wall along the pan’s sides.
For the filling, place 3/4 cup of the water and all of the agar flakes in a small saucepan on the stove. Let soak for 5 to 10 minutes. Bring to a boil, lower the heat, and simmer for 5 minutes, whisking occasionally. Remove from the heat and cool slightly.
Place the carrots, sugar, maple syrup, pumpkin pie spice, lemon juice, salt, and remaining 3/4 cup water in a blender and process until smooth. Stop occasionally to scrape down the sides of the blender jar with a rubber spatula. Add the avocado and the agar mixture and process until smooth. Pout the mixture into the crust, spreading it evenly with a small offset spatula. Chill in the refrigerator for at least 2 hours before serving.
Happy Friday! What are your weekend plans?