November 27, 2007
If for no other reason than to avoid being a fatty, here are 2 good recipes to try this season. In the process you'll skip all kinds of fat and cholesterol, allowing you to better fit down the chimney. Sorry these come after Thanksgiving but I had to make sure they were good first!
I tried a vegan Pumpkin Cheesecake Torte and my italian grandfather even liked it. It's not exactly 'cheesecake' but you can just call it "Fluffy Creamy Pumpkin Thing That Doesn't Harm the Earth or Your Body"
My friend Ellen made pumpkin pie and now I'm going to share the recipe with you without getting her permission because I'm crazy like that.
Preheat oven to 350 degrees F. Have ready, one 9" unbaked pastry crust.
Blend in blender (or just moosh together in a bowl, if no blender):
2 c. solid-pack canned pumpkin (if you use home-cooked pumpkin, drain it for
several hours hanging in a cloth bag, so it's thick like canned pumpkin)
1 c. non-dairy milk (preferably a rich soymilk)
3/4 c. brown sugar or Sucanat
1/4 c. cornstarch
1 T. molasses or blackstrap molasses
1 tsp. ground cinnamon
1 tsp. vanilla
1/2 tsp. EACH ground ginger, nutmeg and salt
1/4 tsp. ground allspice or cloves
Pour the filling into the pastry and bake 60 minutes, covering the
edges with foil if they begin to brown too quickly. Cool on a rack,
then refrigerate overnight before serving.
Recipe by Bryanna Clark Grogan from www.vegsource.com