A favorite Autumn and Winter treat and perfect for celebrating the holidays. Vegan pumpkin pies are often made with tofu as a replacement for the evaporated milk and eggs. Although I use tofu frequently and successfully in eggless egg recipes and desserts, I find its undertaste to be rather noticeable and distracting in pumpkin pie. Therefore my goal was to create a pumpkin pie using a creamy cashew base which allows the flavor of the pumpkin and the warm spices to predominate.
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Classic Gentle Chef Pumpkin Pie
A favorite Autumn and Winter treat and perfect for celebrating the holidays. Vegan pumpkin pies are often made with tofu as a replacement for the evaporated milk and eggs. Although I use tofu frequently and successfully in eggless egg recipes and desserts, I find its undertaste to be rather noticeable and distracting in pumpkin pie. Therefore my goal was to create a pumpkin pie using a creamy cashew base which allows the flavor of the pumpkin and the warm spices to predominate.
Votes: 12
Rating: 4.5
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Votes: 12
Rating: 4.5
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Instructions
Soak the cashews in water in the refrigerator for about 8 hours to soften and hydrate. To expedite the soaking process, pour boiling water over the cashews and let soak for 1 hour.
Preheat the oven to 425°F.
Drain the cashews and add them to a high-powered blender. Add the non-dairy milk and process for 2 full minutes.
Add the remaining ingredients and process until completely smooth. The mixture will be quite thick, so occasionally stop to scrape down the sides of the blender with a spatula and stir the contents back down into the blades as necessary. Use a tamper tool if provided with your blender.
Spoon the mixture into the pie shell and smooth the surface with a spatula or large spoon. Don’t worry about a few swirl marks as they will minimize when the pie cools. Place the pie on the middle rack of the oven and bake for 15 minutes.
Reduce the heat to 350°F and continue to bake for an additional 50 to 55 minutes or until a toothpick inserted in the center of the pie comes out clean (do not exceed 60 minutes).
Note: The surface of the pie will appear dry after baking; this will resolve once cooled and chilled.
Remove the pie and cool completely on a wire rack (until the underside of the pie plate no longer feels warm). Loosely cover with plastic wrap and refrigerate until completely chilled and firm before slicing and serving. Try to avoid laying the plastic wrap in direct contact with the surface of the pie as moisture condensation will result. The pie can also be chilled in a large, sealable storage container.
Top individual slices with a dollop of non-dairy whipped cream, if desired.
If you’ve ever been “on the fence” about tofu because of its texture, these spicy nuggets may just change your mind. They’re pre-baked to give them a dense, meaty and slightly chewy texture before breading and frying. I’ve often heard that people have a difficult time getting breading to actually adhere to tofu. So I experimented with a batter that seems to work rather well. And voila! Spicy Buffalo Tofu Drummettes. I served them with a side of Chunky Bleu Cheese Dressing from my Non-Dairy Evolution Cookbook which can be purchased through this website. And they’re gluten-free!
Ingredients for the drummettes:
1 block extra-firm water-packed tofu
1/4 cup nutritional yeast
1/4 cup non-dairy milk
2 T No-Eggy Mayo (from either of my cookbooks) or commercial vegan mayonnaise
3/4 tsp sea salt or kosher salt
1/2 tsp poultry seasoning
1/4 tsp coarse ground black pepper
garbanzo bean (chickpea) flour, about 1 cup
vegetable oil for frying
Ingredients for the sauce:
1/4 cup non-dairy butter (from either of my cookbooks) or commercial vegan margarine
1/4 red hot sauce (a thicker sauce, such as Sriracha, works best)
Technique:
Drain and slice the block of tofu lengthwise through the center to create 2 slabs. Lay each slab on its side and slice lengthwise down through the center to create 4 slabs total.
Thoroughly press the tofu until it is not releasing any more liquid. This is important: the drier the tofu, the better the texture of the finished dish (this can also be done with a tofu press using the whole intact block and the block sliced after pressing).
Preheat the oven to 325°F.
Now cut each slab into 3 drummettes. Try slicing on a slight diagonal, turning the knife slightly to left on the first slice and then slightly to the right on the second slice so the drummettes are irregular rectangles, for a total of 12 drummettes. This will give them a more natural and less uniform appearance. Line a baking sheet with parchment paper or a silicone baking mat and place the drummettes on the baking sheet in a single layer. Bake uncovered for 30 minutes, turning after 15 minutes. Remove to cool.
In a bowl, whisk together the nutritional yeast, milk, mayo, salt and seasonings until smooth. In a separate bowl, add the garbanzo bean flour.
Dip each drummette in the milk mixture and then dredge in the flour and set aside on a plate. Replenish the flour as needed. Let the drummettes dry for about 10 minutes and then dredge them in the flour again.
In a skillet or wok, heat about ½-inch of oil over medium-high heat until the oil begins to shimmer. Fry the drummettes in the hot oil for several minutes until golden brown. Remove to a plate lined with a paper towel to drain.
Meanwhile, melt the butter or margarine and whisk together with the hot sauce until smooth. Just before serving, drizzle the sauce over the drummettes in a bowl and turn the drummettes gently until they are thoroughly coated with the sauce. Transfer to a serving plate and serve immediately with the dipping sauce of your choice (i.e., vegan blue cheese or creamy ranch dressing).
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Spicy Buffalo Tofu Drummettes
Votes: 1
Rating: 5
You:
Rate this recipe!
|
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Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Drain and slice the block of tofu lengthwise through the center to create 2 slabs. Lay each slab on its side and slice lengthwise down through the center to create 4 slabs total.
Thoroughly press the tofu until it is not releasing any more liquid. This is important: the drier the tofu, the better the texture of the finished dish (this can also be done with a tofu press using the whole intact block and the block sliced after pressing).
Preheat the oven to 325°F.
Now cut each slab into 3 drummettes. Try slicing on a slight diagonal, turning the knife slightly to left on the first slice and then slightly to the right on the second slice so the drummettes are irregular rectangles, for a total of 12 drummettes. This will give them a more natural and less uniform appearance. Line a baking sheet with parchment paper or a silicone baking mat and place the drummettes on the baking sheet in a single layer. Bake uncovered for 30 minutes, turning after 15 minutes. Remove to cool.
In a bowl, whisk together the nutritional yeast, milk, mayo, salt and seasonings until smooth. In a separate bowl, add the garbanzo bean flour.
Dip each drummette in the milk mixture and then dredge in the flour and set aside on a plate. Replenish the flour as needed. Let the drummettes dry for about 10 minutes and then dredge them in the flour again.
In a skillet or wok, heat about ½-inch of oil over medium-high heat until the oil begins to shimmer. Fry the drummettes in the hot oil for several minutes until golden brown. Remove to a plate lined with a paper towel to drain.
Meanwhile, melt the butter or margarine and whisk together with the hot sauce until smooth. Just before serving, drizzle the sauce over the drummettes in a bowl and turn the drummettes gently until they are thoroughly coated with the sauce. Transfer to a serving plate and serve immediately with the dipping sauce of your choice (i.e., vegan blue cheese or creamy ranch dressing).
