Sweet Potato Pie – Vegan Thanksgiving

I really wasn’t sure how this would work out, because I had never made a sweet potato pie without eggs and evaporated milk, but it really turned out well.

Ingredients

1 Pie Crust
4 cups sweet potato, peeled and cut into 1 inch pieces
1 tsp canola oil
1¼ cups coconut milk
1/2 cup Sugar

1 tsp Vanilla Extract
2 Tbsp Earth Balance Spread, melted – Optional
2 Tbsp Corn Starch
1 tsp Cinnamon
1/2 tsp ground Ginger
1/4 tsp Nutmeg, freshly grated

1/4 tsp Salt
2 Tbsp Sweetened Coconut

Preheat your oven to 350 degrees and put the cut sweet potatoes, which have been tossed in the oil into the oven for 30-35 minutes, just until they are soft and just beginning to brown on the edges. Be careful not to burn them. Remove from the oven and let them cool.


In a food processor, combine the cooked sweet potato, coconut milk, melted Earth Balance, vanilla, sugar, corn starch, cinnamon, ground ginger, nutmeg, and salt. Pulse until smooth.

Pour it into your pie crust and sprinkle your sweetened coconut over the top and lightly press it into the filling and then put into a 400 degree oven for 30-35 minutes, or until the crust is browning on the edges. Remove and let it cool completely before serving.

MaPo Tofu- My Favorite Sichuan Dish

This has always been a favorite dish of mine and I wanted to find a way to make it without the ground pork. I made it for friends last night and it was really good. It has all of the flavor I love, without the heaviness and greasiness of the pork.

It has a few critical ingredients, which might take a bit to find, but once you have them you will have enough to make it many times. I have divided it into four steps to make it easier to follow. As with all Asian food, make sure to prepare all ingredients before you start cooking.

Ingredients

Step One
Combine these ingredients into a small mixing bowl and mix thoroughly, and set aside.

½ cup Vegetable Broth

1 Tbsp Chili and Garlic Paste
2 tsp Dark Soy Sauce
1 Tbsp Soy Sauce
1 Tbsp Toasted Sesame Oil
2 tsp Sugar
1 1/2 tsp Cornstarch

Step Two

Preheat your wok until hot and then add 3 Tbsp of oil and stir fry the garlic, ginger, mushrooms and green onions until just slightly softened.

3 Tbsp Oil

4 cloves of Garlic, minced
1 inch piece of fresh Ginger root,, peeled and minced
1 Red Pepper, cut into 1 inch pieces.
6 Green Onions, chopped, white part only. Set the green bits aside for dressing the dish at the end.

Step Three

Add in the black beans, peppercorns and chili bean paste and sauté briefly.

1 Tbsp Fermented Black Beans, mashed.

1 tsp Szechuan Peppercorns, ground. These are critical, so keep looking until you find them.
1 Tbsp Chili Bean Paste, also call doubanjiang


Step Four

Then add the tofu and gently toss for 1 -2 minutes. Then add the vegetable broth mixture and gently toss until the dish thickens. Sprinkle the reserved green onions on top as garnish and serve with white of brown rice.

14 oz Medium Firm Tofu, cut into ¾ inch cubes