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
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
Classic Maple Bourbon Pecan Pie
Gluten Free, Vegan
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
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)
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!