Monday, 13 October 2008

I Love: Celebrations

First lets get the greeting of the day out of the way - Happy Thanksgiving, Canada!
I Love celebration days as it gives you the perfect excuse to go mad with food! To make things you'd not normally make, and loads of it, and then follow it all up with a totally decedent (pumpkin pie or other) seasonal dessert.

Be it thanksgiving, Christmas (or other religious feast days), birthdays or whatever, celebrations are where foods can really shine and dispel all the worries about "what do you eat?", and show that vegan food can be as decadent and fattening and filling as anything else anyone else may make. No leaves and twigs around today.

I know the celebration days can be stressful, what with all that family around, who may or may not be supportive or your food / lifestyle choices (which is something for another day) and it is a pain for the cook, who with the best preparation in the word still ends up spending a great part of the day slaving in the kitchen, but I feel there's something so very satisfying in making something a bit special or the people you love and sharing it together.

We had our Thanksgiving dinner last night, I re-made the Maple Ginger Roasted Root Veg tester recipe (as featured here) , roasted some potatoes in the same oven, stir fried some greens and had some lovely bread, followed by this fantastic Sweet Potato Pie. I didn't do a big centre piece replace the meat thing, and it was enough without it. As I promised the other day - here is my Sweet Potato Pie recipe. I often make the pie crust but cheated this time and used store bought as I also made a Chocolate Pie for the girls.

Sweet Potato Pie
Makes 1 9” Pie

2 Medium Sweet Potatoes
1 X 9” Unbaked Sweet Pie Crust
1 350gm pkt Firm Silken Tofu
1/3 C Soy Creamer
3 T Soft Brown Sugar
1 T Blackstrap Molasses
3 T Maple Syrup
2 1/2 t Pie Spice *
1 t Vanilla Extract
¼ t Salt
2 ½ T Cornstarch

Preheat oven to 400F. Prick the sweet potatoes, place on baking sheet lined with parchment and bake for an hour until soft. Remove from oven, allow to cool, peel, scoop out the flesh and roughly mash. (I often do this the day before if I’m using the oven for something else to save time on the day.)
Place sweet potato flesh and all other ingredients except the pie crust in a food processor and blend until very smooth, stopping to scrape down the sides as required. Spoon into pie crust and smooth the top.
Bake at 400F for 10 minutes, then reduce the oven temperature to 350F and continue to bake for a further 40 – 45 minutes until top in centre is just firmed. Allow to cool to room temperature before refrigerating at least an hour prior to serving.

* In New Zealand this would be called Mixed Spice so maybe you’ll find it as that.

2 comments:

...barbara... said...

just found your blog....
and i love: it....
and vegan mofo for assisting...
plus sweet potato pie....hello...

Erin said...

Your pie looks fantabulous!