Image by riekhavoc via FlickrNow I am about as far from a Vegan as you can imagine but I know that there are a lot out there so when I ran across these recipes I just had to share. Some of them...well I am not too sure how traditional they are but they sure sound yummy.
VEGAN PUMPKIN PIE
Filling –
1 1/2 packages silken tofu
1 15 oz. canned pumpkin
2/3 cup barley malt syrup
1 tsp. vanilla
1 tbsp. pumpkin pie spice
1 1/2 cups sifted unbleached flour
about 6-7 tbsp. non-hydrogenated margarine
about 2 tbsp. cold water
pinch of sea salt
Directions:
Pre-heat oven to 350 degrees F. Blend tofu in a
food processor or blender until smooth. Add remaining ingredients and
blend well. Pour into a 9" unbaked deep dish pie shell. Bake for about
one hour. Filling will be soft, but will firm up as it chills. Chill
overnight and serve.
PUMPKIN GINGER SOUP
1 small cooking pumpkin
1/2 cup cashews
1 tablespoon grated fresh ginger (or to taste)
salt to taste
Directions:
Soak cashews in water to cover for several hours.
This step is optional, but helps them blend better. Cut pumpkin in half,
remove seeds, and bake cut side down at 350 degrees F until very tender
(45 minutes to one hour). Scrape pumpkin from the peel and puree in a
blender, with any juices, in batches. Put pureed pumpkin into your soup
pot. Blend cashews in blender until smooth and add to the pumpkin puree.
Rinse the blender with a little water and add to the pot. Add a little
more water if it’s too thick. Add ginger and salt to taste and heat
gently for a few minutes to blend the flavors.
The pumpkin ginger soup is worth a try but I' think I prefer the traditional pumplin pie!
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