Sm'love Pie

This Sm'love pie is awesome. I make it when I'd like to impress non-vegans. This pie was made for a work Holiday Party last month. The awesome thing about my work is there are two other vegans and many vegetarians do I don't need to hide the face that there's tofu in this pie.
This is from Isa an Terry's new cookbook. If you don't already have it, check it.

Sm'love Pie:

Pumpkin Pie

I made pumpkin pie last weekend using a Joy of Cooking recipe and using MimicCream to sub for the condensed milk and it worked! I also added 1 Tablespoon of corn starch because I didn't trust it.
Friends told me it was the best pumpkin pie they'd had, even though they weren't fans before. Without the eggs you can really enjoy the pumpkin.
Too bad the pie was eaten before good photos could be obtained. This will have to do:

Apple Pie

This was another test recipe for Julie Hasson's new pie book.
I might have cooked the topping a bit too long, but the almond crumb topping tasted wonderful with the apples.

Peach Pie

Just to tempt you:
Peach Pie!

I was honored to test for Julie Hasson's upcoming pie book. I hope I can test more.
This pie was quick and easy, even for someone who dislikes making pie crust.
I cut out bats for the weep holes.


The pie held up very nicely, even after being cut. The sugar topping was beautiful and didn't burn like I thought it would.

Little Pies

A few weeks ago Jess and I prepared for her 4th of July party together. I enjoy cooking with Jess because we work similar to each other in the kitchen - cooking, cleaning, tasting, adding, experimenting.
You can see more of what she made over here.

Raspberry Coconut Pie:
This was based off my coconut pie recipe. Jess wanted them pink, so we added the juice of some raspberries but it turned lavender. They still tasted great!


Yogurt Fruit Pie:
Luckily, Jess made the crust for all of these because I really dislike making pie crusts.
These were filled with apricot yogurt, various thickeners and sweeteners before throwing in some fresh fruit.

Coconut Pie

I had to scratch the idea of coconut cream pie and just go with a coconut pie for this one. I will continue to work on the coconut cream pie at a later date.
This is a wonderfully fatty, melt in your mouth pie that goes great with just a touch of chocolate and a side of fresh fruit.

Coconut Pie:
1 1/2 cup coconut cream
1/4 cup Earth Balance
3/4 cup sugar
2-3 Tablespoons Corn Starch
1 tsp. coconut essence or extract
1/2 tsp. vanilla

Heat the coconut cream in a sauce pan over medium-low heat until liquid.
Take out a few tablespoons and mix with the cornstrach in a separate bowl until fully mixed. Make sure the coconut is not too hot or else you'll get lumps in your corn starch.
Add the sugar to the warming coconut cream and stir constantly until well dissolved.
Add cornstarch mixture and earth balance and stir or wisk constantly for about 5-10 minutes until the mixture thickens.
Turn off heat and add flavors wisking as the mixture cools.
Pour into your favorite crust. I went with a chocolate cookie crust.
Let sit in the fridge for 2-8 hours until firm.

Cashew Cream:
1 cup soaked cashews
1/4 cup coconut milk or cream
1 Tablespoon maple syrup
2 Tablespoons sugar
1 teaspoon vanilla extract

Soak 1 cup of cashews in some warm water for about 1-2 hours.
Blend cashews in a food processor until course. Add coconut cream and let mix until starting to smooth.
Add the remaining ingredients and process until smooth. You may need to add more liquid to get the correct thicken you want.

To assemble:
Spread a bit of coconut cream on a plate, place the piece of pie on top, drizzle with a chocolate ganche and serve. Serve again and again.

Fall Desserts

Chocolate Pumpkin Pie:
Pumpkins grew out of my compost this year and this was my first sacrificed pumpkin for pie. However, it wasn't a sugar/baking pumpkin. It looked like one - but didn't taste like it so I just added a bunch of chocolate.


Chocolate Pumpkin Pie:
- One baked pumpkin
- 1 container silken tofu, firm
- 1 1/4 Cup sugar
- 1 1/2 tsp. pumpkin spices
- 1/2 cup cocoa powder

Blend everything in a blender. Pour into premade pie crust and bake for about 30 min. at 350F.


Harvest Balls:

These were from the Vegan Lunchbox cook book.
You can check Jennifer's website for the recipe - or go get her book because it's awesome.

Just a note about these. They were a bit too sweet for me. Next time I will cut the sugar down from 1 cup to 3/4 or 1/2 cup so I can taste the popcorn a bit more. Also I used currents instead of cranberries.