A time of thankfulness, of joy and of laughter has arrived. While we come together to give thanks for the things we do have, we must always remember there is someone out there that has even less. It has always annoyed me how the media tends to completely skip Thanksgiving, it is one of my favorite holidays! Now, let us talk food. 

Face it, Thanksgiving is nothing without pie. It is what everyone cleans their plate for; dessert. Not just any dessert either, this recipe is so good no one will ever know it is vegan. I served this classic pecan pie to Thanksgiving guests last year and no one even suspected a thing!

Pecans are a winter staple around here. Not only do pecans help battle high cholesterol but they are also known to fight against some cancers and infections. These hearty nuts are also rich in vitamins B-6 and E, as well as minerals beta carotene, lutein and ellagic acid (an important antioxidant).  In some cases, pecans have even been found to help reduce the risk of heart disease by supporting a healthy blood profile. 

I knew this post would never be complete without a Thanksgiving recipe roundup! So here it is! Listed in order: appetizers, sides and desserts. 

Herb Roasted Chickpeas

Orange Scented Fig Jam

Classic Garlic Hummus

Cheezy Hummus

Balsamic Roasted Brussels with Pecans and Raisins

Rosemary Mashed Sweet Potatoes

Sweet Potato Corn Biscuits

The Ultimate Raw Brownie

Pumpkin Cardamom Donuts with Chocolate Frosting

Gluten Free, Vegan

Ingredients 

Crust:

1 cup GF oat flour

1 cup buckwheat flour (or rye)

3 tbs organic sugar

2 tbs flax meal

1 tsp cinnamon 

1/2 tsp sea salt 

1/2 cup unsweetened almond milk

1/2 cup coconut oil, melted

Filling:

3/4 cup extra firm tofu

2 tbs GF oat flour (or another GF flour)

1/4 cup unsweetened almond milk 

1/2 tsp vanilla extract

1 - 2 tbs good quality bourbon 

1/2 cup maple syrup

3/4 cup organic sugar

2 tsp molasses

1/4 cup coconut oil

1 1/4 cups pecans (chopped or halved) 

Instructions:

Preheat your oven to 400F degrees.

For the crust, combine all the dry ingredients in a large mixing bowl and make a well in the center. Pour in the melted coconut oil and almond milk, stir until a dough begins to form. Now, mold the dough into a ball and roll it out to about 1/4 inch in thickness. Drape the rolled dough over a greased pie pan, press it down into the corners and trim the edges. Lightly poke the bottom of the crust with a fork and pre-bake for about 7 minutes. Let the crust cool for about 10 minutes before filling. 

Preheat your oven to 350F degrees. 

For the filling start by adding the tofu, almond milk, 2 tbs GF oat flour, vanilla and bourbon to a blender. Blend until very smooth and set aside. Next, add the maple syrup, sugar and molasses to a small pot and heat over medium heat until bubbles start to form. Reduce the heat and continue to stir for about 10 minutes, until all the sugar is dissolved. Now, add in the coconut oil and the tofu mixture along with about the 1 1/4 cups of pecans to the stove pot. 

To assemble, pour the filling into the pre-baked pie crust and decorate with more pecans if desired. Cover the crust with foil and bake for about 1 hour, allow to cool for at least 30 minutes before slicing into, enjoy! 

Post by: Rebecca 

Yay! Are you proud, I finally changed the header. I do not know why it takes me so long, but it just has to be perfect before I post it. You would think I would be on top of things during my favorite season, but it seems to be just the opposite unfortunately. Anyway, let us get back to this beautiful recipe! I have been waiting to try my hand at a galette for quite a while now, but I am so glad I waited until fall! To me, freshly baked pastries are an essential part of this glorious season. The feel of the crisp fall air and colorful leaves  accompanied by a warm flaky crust stuffed with freshly baked fruit, what can be better than that? Now, I know some of you are wondering what exactly is a galette? A galette is literally a cross between a pie and a tart with a flaky crust and a delicious filling. Galettes are much easier than dealing with a pie, no more worries about torn dough or imperfect edges, because that is what galettes are all about. Irregular edges = more character. 

Plums come around at the end of summer and the beginning of fall around here. If you are lucky you might even find a local tree growing about. Though packed with nutrition, fresh and juicy plums are usually eaten in dried forms (prunes) for convenience. Though both plums and prunes are loaded with health benefits, nothing beats a fresh plum ripe for the picking. Plums provide a hefty dose of vitamin C, which aids with iron absorption. These super fruits are also high in polyphenols as well as antioxidants! Additionally, studies have shown that eating fruit (like plums) can help your eyesight as you age. With over 2000 varieties of plums available worldwide, there is  nothing stopping you from grabbing some yourself. 

Just giddy for ghee! Ghee is a type of clarified butter which originated from South Asia. With its deep nutty, caramelized flavor ghee is perfect for baking. Because of its higher smoke point, in comparison to butter, ghee is usually preferred for sautéing. Though ghee is traditionally used in South Asian dishes, it has recently become available throughout the world. To make ghee, butter is boiled down so that its residue can be removed. Because of this process, ghee can be stored on the shelf without refrigeration! Ghee is usually found in the specialty foods/ organic foods section of the grocery store (my local store actually places it near the honey). 

Vegan, Nut Free 

Ingredients:

1 cup rye flour* 

1/2 cup sorghum flour

1/2 cup chilled coconut oil or ghee (I liked the taste the ghee provided better) 

2 tbs coconut sugar

1/2 tsp sea salt

Filling:

about 3 cups sliced fresh plums (any variety is fine)

2 tbs raw honey or agave 

1 tbs sorghum flour

Instructions:

For the dough, combine the flours, cold water, oil/ghee, coconut sugar and salt in a blender or food processor and pulse until a dough begins to form. Add more cold water a little at a time if needed. Roll the dough into a ball and place it covered in the refrigerator for about 30 minutes to harden up while you prepare the filling. If you end up leaving it overnight, make sure to set it out about 1 hour ahead of time in order to soften. 

Preheat your oven to 375F degrees. 

For the filling, thinly slice your plums and toss them with about 2 tbs honey and 1 tbs sorghum flour. Set aside. 

To assemble, roll the dough into a circular shape, about 1/8 in thick. After draining any excessive amount of juice from the plums, arrange them on the dough in a circular pattern overlapping slightly. To finish it up, grab one edge of the dough and begin to fold it up towards the center (it doesn't have to be perfect as you can see from mine). Bake your galette for about 30 - 35 minutes. I found that a pizza stone works best, but a pan covered in parchment works as well. Serve with ginger ice cream (below), enjoy! 

* If you have a gluten intolerance, try subbing in some GF oat flour for the rye. 

Gluten Free, Vegan, Nut Free, Low Carb

Ingredients:

1 can full fat coconut milk

1 inch fresh ginger peeled and finely grated

3 tbs raw honey or agave 

about 1/2 cup boxed coconut milk or almond milk 

Instructions:

Whisk together the canned coconut milk, raw honey or agave, and grated ginger in a small mixing bowl. Next, freeze this mixture in ice cube trays overnight. 

The next day, add the frozen cubes and the remaining 1/2 cup boxed coconut milk to a high speed blender and blend until smooth. Add more liquid as needed (my plunger attachment came in handy for this one). Pour your ice cream in a freezer safe container and freeze until ready to serve. Enjoy! 

*This ice cream becomes hard after 5 - 8 hours, so let it sit out for a few minutes before serving time in order to soften.  

Today's Question: What is your favorite type of pie?