DDD #69 – Vegan 4-Layer Pumpkin – Cheesecake – Chocolate – Pecan Pie

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image below to watch the video.


You can easily eliminate any of the layers without any great loss to the overall deliciousness of this pie – so – give it a try – why don’t you!

 

Please note – this pie needs AT LEAST 6 hours in the fridge (overnight being ideal) before you cut it so making it the day before is best.

INGREDIENTS

Vegan Buttery Pie Crust

1 1/4 cups flour

1/4 tsp salt

1/3 cup VERY COLD vegan butter

4-6 TBS VERY COLD water

Chocolate Layer

1/4 cup vegan heavy cream (see heavy cream replacement idea below)

1 cup vegan dark chocolate chips

Cheesecake Layer
8 oz vegan cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 vegan egg (see my egg replacer note below)

Pumpkin Pie Layer
1 2/3 cups unsweetened fresh or canned pumpkin puree
1 cup vegan heavy cream (see heavy cream replacement idea below)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 vegan eggs (See my egg replacer note below)

Pecan Pie Layer
1 cup mix of whole and coarsely chopped pecans
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/3 cup light or dark corn syrup
1 teaspoon vanilla extract
2 vegan eggs (See my egg replacer note below)
1/2 teaspoon salt
2 tablespoons melted vegan butter

Egg Replacer

I pureed 14 ounces of silken tofu & used 1/4 cup of it for each “egg” in the recipe.  You can do this or use your favorite egg replacer.

Heavy Cream Replacer

I used 1 can of full fat coconut milk blended with one can coconut creme.  You can do this or use your own favorite heavy cream.

 

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DIRECTIONS

Heat the oven to 400 degrees.

In a large bowl or food processor, mix the flour & salt.  Slice the butter up & work it into the flour.  I did this in my food processor by pulsing it until it was all crumbly. Little chunks of butter in the dough are okay.  Add the water a tablespoon at a time until the dough just comes together.  Don’t add so much that it gets sticky or gooey. Wrap in plastic wrap & chill in the fridge while you prepare the pie filling layers.

PECAN – Combine the eggs (see replacer idea above), sugars, melted butter, corn syrup, vanilla extract and salt in a bowl.  Stir in pecans.  Set aside.

CHEESECAKE – In a medium bowl or food processor, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 “egg.” Beat mixture until smooth.  Set aside.

PUMPKIN – In a large bowl or food processor, combine pumpkin puree, heavy cream (replacer idea above), the 2 “eggs,” vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform.

CHOCOLATE – Melt the chocolate & “heavy cream” in a pan.  Set aside.

 

Roll the dough out on a heavily floured surface.  Flour the top of the crust if it begins to stick to your rolling pin.  Roll it out a few inches larger than your DEEP pie dish. Carefully fold the crust in half twice so it looks like a pie wedge.  Put it in your pie dish & unfold.  Trim the edges if you like & crimp the rim with your fingers.

When oven temperature is at 400 F, line the pie crust with a large sheet of lightly oiled/buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn’t get too brown. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 10 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack.  Turn oven up to 425 degrees.

 

When the crust is ready, pour the chocolate layer in & freeze for 20 minutes.

Next, pour the cream cheese mixture on top of the chilled chocolate layer, spread evenly, then freeze for about 15 -20 minutes.

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When the oven is 425 degrees, remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it.  Cover the crust edges with foil & bake the pie for 10 minutes.  Lower heat to 350 & bake another 25-35 minutes or until the pumpkin is beginning to set but is still soft in the center.

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Remove pie from oven and carefully spoon the pecan layer over the pumpkin layer.

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Keeping the edges covered in foil, bake another 60-75 minutes or until the pecan layer is bubbling & set at the edges.  The center can still be soft.

Let it cool & then refrigerate for AT LEAST 6 hours – overnight being ideal.

 

 

 

DDD #64 – My “You Are Not Vegan Enough” Rant & Holiday Leftovers Shepherd’s Pie & 14 Other Ideas

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Ok – so I posted my Vegan Whole Turkey (seen above) – and the vegans on Facebook lost their collective shit.  Despite knowing it was a vegan item – I got blocked & banned & verbally assaulted SAVAGELY.  This video below is my response to the “You are not the right kind of vegan” attacks I got from the most self-righteous douchebags ever.  I also show you how I reinvented a bunch of random leftovers into and epic Shepherd’s Pie.

Below the video here are the 14 recipes I suggest as potential uses for your holiday leftovers.

Click the image to watch the video.

Thanksgiving Vegan Torta Rustica with Creamed Spinach and Chicken, Scalloped Potatoes & Sweet Potato-Butternut Squash Puree

Vegan Chicken & Mixed Vegetable Pot Pie

Vegan Spicy Chicken Enchilada Soup with Homemade Red Enchilada Sauce

Vegan Marinated Chicken Banh Mi Sandwich

Vegan Horseradish Chicken Salad with Pecans and Jalapeno Potato Salad in Baked Wonton Cups

Vegan Chicken Salad Wraps

Cool Vegan Cashew & Cranberry Chicken Salad Tacos with Avocado

Sweet & Spicy Vegan Island Chicken with Pineapple

10-Minute Spicy Vegan Sriracha Chicken & Broccoli Bowl

Healthy Vegan Chicken Fricassee with Tarragon

Healthy Vegan Chinese Chicken Salad with Spicy Asian Dressing

Vegan Cold Chicken Piccata Pasta Salad with Asparagus & Spinach

Vegan Firecracker Chicken

Vegan Beef and Vegetable (Shepherd’s Pie) Empanadas

Deconstructed Vegan Shepherd’s Pie or Broccoli & Mashed Potato Casserole

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All Photos © Christine Elise McCarthy 2016

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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This dish takes a few steps but all are easy.   I adapted this recipe from One Green Planet’s MASHED POTATO CASSEROLE WITH BROCCOLI AND A CAULIFLOWER GRAVY.  I already had gravy in the freezer – leftover from my effort at poutine – seen just below.  It was a leek & sage brown gravy & the recipe is HERE.  When I end up with more of something than I need for a recipe – I often freeze the extra in Ziplock bags that I store flat – so they take up very little space in my freezer – as seen just below the poutine here.  Just squeeze the air out & place it on top of a frozen pizza or some other flat item (a cookie sheet) until it freezes.  It thawed quickly in the bag when placed under hot running water.  You can use this gravy recipe or your own favorite one or the easiest one ever – HERE.

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I wanted to use one of the vegan cheeses I recently bought from Soledad Goat Sanctuary…seen just above.  It is creamy & has a tang sort of like sour cream & I thought it would add a nice layer of flavor & some richness to the potato level.  You can use any soft cheese you like (cream cheese or whatever) or eliminate that ingredient with no real negative impact on this dish.

The nice thing about this dish is that it combines potato, broccoli & gravy in one decadent dish & it is easy to transport to a family or friend’s house as your vegan contribution to an otherwise potentially non-vegan meal.  Meat eaters will love it & vegans could really get away with eating only this & not feeling too ripped off.

I used fresh broccoli but frozen will do – if you prefer it.

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Deconstructed Vegan Shepherd’s Pie or Broccoli & Mashed Potato Casserole

INGREDIENTS

2 large heads of broccoli – cut into florets

10 small red potatoes – cut into large chunks (I left skins on)

1 (14 oz) can of white beans – drained & rinsed

2 cups gravy of choice (two recipes are linked above)

4 oz soft vegan cheese (optional) OR 2-4 TBS vegan butter (or both if you are feeling decadent!)

2 garlic cloves

1 cup non-dairy milk (I used unsweetened almond milk)

1/4 cup parsley

1 large rosemary sprig – leaves removed

small handful of fresh oregano

few sprigs of fresh thyme

2 TBS olive oil

S&P

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DIRECTIONS

Heat the oven to 350 degrees F.

Make your gravy.  Set aside.

Prepare the broccoli (try very hard not to overcook it).   Steam or boil it for 2-3 minutes & drain it under cold water   When cool enough to handle – chop it pretty small.  (I take the steamed stalks & blend them into wet food for my dogs.)  Chop the thyme & oregano & toss with the broccoli & 1 or 2 TBS olive oil.  Season with S&P.  Set aside.

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Puree the beans and 1/2 cup almond milk in a high power (or regular) blender until smooth.  (I REALLY love my Magic Bullet that I recently bought at Bed Bath & Beyond for $30 & I recommend them.)  Add the rosemary & parsley & puree them into the bean mixture.  Set aside.

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Boil the potatoes and the garlic cloves until the potatoes are very soft.  Drain.  Return to the pan.  Add the bean puree, soft cheese or butter (or both) & blend with a hand mixer or immersion blender.  Add as much additional milk as you need to make them thick but creamy.  Season with S&P.

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I sprayed my casserole pan with cooking spray but that probably is not necessary.

Spread the potatoes on the bottom.  Top with as much gravy as you like (I used about 2 cups – which was A LOT (though not too much for ME) – so add as much as feels right to you) & then the broccoli.

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Bake, uncovered, for 25 minutes.  Let it rest a few minutes & serve!

If you have extra gravy, either put it on the table or freeze it.

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Vegan Chicken & Mixed Vegetable Pot Pie

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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To be honest – I prepped this thing a few months ago & it has been sitting in the freezer – uncooked – ever since.  I did this because this recipe makes enough for TWO full-sized pot pies.  So – cut everything in half – if you only want to make one.  Or – do what I did.  Make two pies & freeze one for later.

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Vegan Chicken & Mixed Vegetable Pot Pie

Makes TWO pot pies

INGREDIENTS

4 pre-made vegan pie crusts – for the top & bottom of two pies

9 oz vegan chicken – cubed (I always use Beyond Meat)

5 TBS vegan butter

1 onion – diced

1/2 lb mushrooms – chopped

4 carrots – diced

3 small potatoes – cubed

4 celery stalks – chopped

1 cup peas

2 1/2 cups vegetable stock

3 bay leaves

1/4 cup flour

1 1/2 cups almond/soy/or other vegan milk

2 TBS fresh thyme – chopped (or 1 1/2 tsp dry thyme)

1 tsp oregano

1 tsp dry rosemary – chopped

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DIRECTIONS

Heat the oven to 400 degrees.

Heat 1 TBS butter & saute the onion, mushrooms, carrots, celery & potatoes over medium heat – stirring often.  After about 5 minutes – add the thyme, oregano & rosemary, bay leaves & the stock.   Bring to a boil & reduce to a simmer & cook it down util the vegetables are soft & most of the stock boils away.

Meanwhile – melt the remaining 5 TBS butter over medium heat in a stock pot & whisk in the flour.  Once that is combined & thick – SLOWLY add the milk – in small increments – stirring the entire time.  Whisk continuously – until the roux is thick.

Stir the roux into the vegetables & add the peas & cubed chicken.  Simmer until it is thickened & then remove the bay leaves.  Season with S&P.

Press the crusts into two pie pans & divide the filling between them.  Top the pies with remaining crusts & pinch the edges closed.  Perforate the top with a knife of fork so steam can vent.

Bake for 25-35 minutes or until the crust is the color you desire.  Mine wasn’t browning so I rubbed vegan butter on top & it helped a bit.

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If you are freezing one (or both) of the pies – try to prep the edges tucked into the pan – like mine above.  That way there is no fragile rim to get crushed in the freezer.  Wrap tightly in foil & freeze.  You might want to write the date on the foil – so you can keep track of when you froze it.  To cook it – let it thaw & then just bake at 400 for about 30 minutes.  If you do not have time to thaw it – heat oven to 425 degrees, place the pie on a baking sheet, cover edges loosely with foil and bake 30 minutes. Reduce oven temperature to 350 and bake 70-80 minutes longer or until crust is golden brown

When your pie is cooked – let it rest at least ten minutes before cutting into it.

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Vegan Tofu Quiche with Chard, Spinach & Cheese

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I have never been a huge quiche fan.  Sure – I’ll eat it – but I will eat most things if they are my only option.  I became even less charmed with quiche when I made a few & realized that they really are not mostly egg – but rather – are mostly heavy cream.  They are as rich & decadent as ice cream and, frankly, I’d rather eat a tub of sour cream with spring onion powdered mix in it & gorge on an entire bag of reduced fat Ruffles.

So – I recently discovered the charms of tofu masquerading as egg whites & I am very pleased.   I made Vegan Tofu Scramble Breakfast Burrito with Mixed Vegetables & Cheese & Vegan Tofu Chilaquiles with 5-Minute Vegan Nacho Cheese Sauce – seen below, respectively.

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And, when I am working, I scramble a quarter of a block of tofu with S&P and some spinach or veggie sausage & wrap it in an 80 calorie tortilla & dip it is salsa & call it breakfast.  Every.  Single.  Day.  I am now completely off eggs.

So – I thought – why not make a tofu quiche?  Cruelty-free & way less rich than a traditional quiche.  I used chard & spinach & vegan cheese in mine but you can adapt this to reflect whatever quiche ingredients you prefer.  A little veggie sausage would be nice.

I used 5 slices of this Field Roast Chao cheese – below.

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I really, really like that cheese – in all three flavors.  The texture is believable & it tastes yummy.  I pulsed mine into the tofu so that it might melt more effectively and, no matter what kind of cheese you use – I recommend this method.

The real secret to a delicious-looking quiche is the depth of it – so be sure to pack yours with ingredients.  I could have added sausage or other veggies – like broccoli – to this & it would still have fit into the crust – so err on the side of too much stuff in the crust rather than too little.

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Vegan Tofu Quiche with Chard, Spinach & Cheese

INGREDIENTS

1 prepared vegan pie crust

1 lb extra firm tofu

1 head chard – hard ribs removed – chopped

2 cups fresh spinach – chopped

1/2 onion – diced

1/2 red bell pepper – diced

1 carrot – diced

5 slices of vegan cheese (or 1/2 cup or more of your cheese selection)

2 TBS tahini (optional)

1 TBS miso (optional)

1 tsp Dijon mustard

2 TBS fresh basil – minced

Olive oil

Smoked (or other) paprika

5-10 cherry tomatoes – halved

S&P

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DIRECTIONS

Heat the oven to 400 degrees.

Press the crust into a pie pan.

Heat 1-2 TBS olive oil in a large saute pan.  saute the onion, carrot & red pepper until soft.  Add the chard & spinach & basil & saute until the greens wilt.  Season with S&P.  Set aside.

In a blender or food processor – pulse the tofu & cheese together with the Dijon and the miso & tahini (if using).  Season with S&P.  Add to the vegetable mixture & combine.

Pour into the crust & sprinkle with paprika.  Arrange the tomatoes on top.  Pinch your crust edges – if you like.  Bake for 20-30 minutes or until the crust is browned to your taste.

Let sit 10 minutes & serve.

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Southwestern Vegan Beef & Vegetable Shepherd’s Pie with Chipotle Sweet Potato Mash

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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I am all about Beyond Meat!    Click HERE to get a coupon to try some yourself & to use their store locator.  This brand is the absolute best vegan meat on the market – in my opinion.  These beefy crumbles are so delicious that even unapologetic carnivore & hyper-finicky eater, the badass Miles Miller, ate this shepherd’s pie & declared it delicious.  He even went on to rave that he would eat this fake ground beef in pasta or in tacos etc etc.  This is a man that takes the TEENSIEST nibble of remotely questionable foods (like any vegetable or dish that is new to him or anything vegetarian) & often even indulges in a sour expression of distaste to make his displeasure clear.  But not in response to this stuff.  I am convinced that you need not even tell a meat eater that this stuff is fake.  They would be very unlikely to guess.

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That said – shepherd’s pie is pretty hard to photograph.  I even Googled an image search to see how others had pulled it off.  Pretty much everyone leaves it in the pan it was cooked in – because, when plated, it spills out & can just look like chunky mush.  In the interest of full disclosure, I stacked two servings on top of each other to create that deep, lasagna look.  You can do this, too, when serving it – otherwise a single serving looks sorta anemic.

This came together in an hour – start to finish – and is really, really easy.   I would use more sweet potato, in the future, to create a deeper pie but it is full of flavor & has a bit of a kick.  Used random vegetables I had in the house from my Farm Fresh to You delivery but you can use whatever floats your boat.

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Southwestern Vegan Beef & Vegetable Shepherd’s Pie with Chipotle Sweet Potato Mash

Serves 6

INGREDIENTS

for the chipotle sweet potato mash

6+ medium sweet potatoes – peeled & cubed

2 chipotle peppers – minced

1 TBS adobo sauce (from the can of chipotle peppers)

4 TBS vegan butter

1/3 cup or more almond or soy or rice milk

S&P

for the shepherd’s pie

18 oz vegan ground beef

6 small carrots – chopped

2 sunburst or pattypan squash (or zucchini) – chopped

1 bell pepper – chopped

1 serrano pepper – chopped (seeds removed for less heat)

1 small red onion – chopped

2 celery stalks – chopped

2 garlic cloves – chopped

1 chipotle pepper – minced (or more for more heat)

2 TBS olive oil

1 TBS canned or fresh jalapeno – chopped

1 TBS cumin

1 TBS garlic powder

1 TBS onion powder

Handful of cilantro – chopped (and extra for garnish)

Cayenne or chili powder

Extra vegan butter

(other vegetables you could use might be corn, peas, Brussels sprouts, mushrooms, cauliflower, broccoli)

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DIRECTIONS

Heat the oven to 400 degrees.

Boil the sweet potatoes until very soft.

In a large saute pan, heat the olive oil and, basically, heat all the shepherd’s pie ingredients until the vegetables are soft.  Season with S&P.  Add more canned jalapeno or chipotle or adobo for more spice.

Mash the sweet potatoes with the milk, butter, chipotle peppers & some S&P.  Taste & season with more chipotle peppers or adobo sauce or S&P.

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I treated a casserole pan with cooking oil & put the meat & veggies in there & then spread the sweet potatoes on top.  Sprinkle some cayenne or chili powder on top & drop a few butter cubes on there, too.

Bake for 30 minutes or until it begins to brown a bit.

Serve with cilantro.

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Vegan Beef and Vegetable (Shepherd’s Pie) Empanadas

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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These are easy.  Buy pre-made, raw pie crust dough like those above. (UPDATE- Oh, dear!  I just saw there is LARD in that dough.  So – if you are vegan or vegetarian – buy a dough that fits your diet – or make it.   Yikes!)  Make your favorite mashed potatoes  – just make them drier than usual.  Mix in some veggies & vegan ground beef. Assemble empanadas.  Wash with olive oil or vegan butter and bake for 12 minutes or until they are the color you like.

I used grated Brussels sprouts & some cooked broccoli but corn or peas or anything you want could be used instead.  I used Beyond Meat Beefy Crumbles but you could use real meat or no meat at all.  Your call.

The ratio of ingredients is very flexible.  I neglected to measure what I used but I will give you a rough guide.  A lot depends on the size of the potatoes & how thin your dough is, etc.  This is a very forgiving recipe & these guys are really yummy!

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Beef and Vegetable (Shepherd’s Pie) Empanadas – Vegan, Vegetarian or Not

This made about 2 dozen empanadas (quantity depends on the size you make them)

INGREDIENTS

3 boxes pie crust

9 oz vegan beef

6-8 medium potatoes (you might end up with extra mashed potatoes but I will post a recipe to use them – so never fear)

Vegetables of your choice (I used about 10 grated Brussels sprouts & one large head of steamed broccoli chopped small)

Olive oil

Grated vegan cheese of your choice – (optional)

1-4 garlic cloves – minced (optional)

1 tsp onion powder

1 tsp garlic powder

Milk (I used unsweetened almond milk)

Vegan butter

S&P

Vegan butter or olive oil

Parchment paper

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DIRECTIONS

Got a favorite mashed potato recipe?  Make that but keep it on the dry side.  Or –

Peel the potatoes & cut them up.  Boil until soft & drain.

Mash with just enough milk & butter that they come together like VERY thick mashed potatoes – small lumps are fine.  If these are too wet – you will have soggy empanadas and nobody wants soggy fucking empanadas.  Add the onion & garlic powders & some S&P.  Blend well.

If you are using a hard vegetable – like raw carrots or Brussels sprouts – saute them in a bit of olive oil until tender & add them & the beef to the potatoes.  If using frozen of canned veggies – just drain them & mix them into the potatoes and add the beef.

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Heat the over to 350 degrees.

I made two sizes of empanadas (you can see the two sizes below).  I used that black glass to cut these guys that were about 4″ across but the empanadas ended up very small, mostly pastry & I would have ended up with 4000 of them & arthritic hands – so – I used a bowl to cut bigger rounds & the empanadas had a better ratio of filling to pastry.  This is something you need to play around with yourself – and is why I cannot possibly give you any accurate guess at how many empanadas you will end up with.

Roll the dough out on some flour.  Cut the rounds with a bowl or glass, top with a dollop of filling & a small amount of grated cheese (if you are using cheese) & fold over.  Wet the edge to help seal the edge and pinch the edges together.  Place on a cooking sheet lined with parchment paper.  When you are ready to bake them, brush the empanadas with olive oil or melted vegan butter.

Bake about 12 minutes or until they are a nice golden color.

Devour!

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