Homestyle Vegan Pumpkin Pie

Pumpkin pie has always been my favorite holiday pie! The first time I tasted a vegan tofu-pumpkin pie, my heart sank. Though it was good, it didn’t taste like the pumpkin pie that I had known and loved my whole life. After MUCH trial and error, I have finally found a way to make a vegan pumpkin pie that tastes just like the traditional thing! And it happens to be very simple to make, too. If you’ve ever been disappointed by a vegan pumpkin pie, please give this one a try!

Ingredients:

• 1 8-inch or 9-inch unbaked pie crust (homemade or storebought)
• 1 14-oz can pureed pumpkin*
• 1 cup plain soy milk
• 3/4 cup sugar
• 2 1/2 – 3 Tbsp cornstarch
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp ground cloves
• vegan whipped topping, if desired

Preparation:

Preheat oven to 350 degrees. Combine canned pumpkin, soy milk, sugar, cornstarch, salt, and spices in a large bowl, and mix very well with an electric mixer (alternatively, you can combine these ingredients in a blender). Pour into unbaked pastry shell, and bake for about 60 minutes. The pie will still be jiggly when you take it out of the oven, but it will firm up as it cools. Cool completely on a cooling rack, cover with plastic wrap, and refrigerate for several hours or overnight before serving. Serve chilled and top with vegan whipped topping if desired.**

* I have had the best results using canned pumpkin such as Libby’s for this pie, as the consistency of cooked and pureed pumpkin can vary so greatly. However, if you prefer to cook your own pumpkin, simply substitute 2 cups thick pureed pumpkin for the can of pumpkin.

** Soyatoo soy whipped topping (pictured above) is a delicious vegan alternative to whipped cream, and can be found in some supermarkets such as Whole Foods. You can also make your own whipped topping by creaming silken tofu and sweetener in a food processor.

Crunchy Granola

After much trial and error I have finally stumbled upon a way to make really crunchy granola! The below recipe is simply a suggestion – feel free to substitute whatever nuts and dried fruit you may have on hand if you like. Enjoy!

Ingredients:

• 2 cups thick-cut rolled oats (regular will work fine as well)
• 1/2 cup coarsely chopped walnuts
• 1/2 cup coarsely chopped pecans
• 1/2 cup shredded unsweetened coconut
• 1/4 cup whole flaxseed
• 1/4 cup wheat germ
• 1/2 cup pure maple syrup
• 2 Tbsp canola oil
• 1/4 tsp salt
• dash cinnamon
• dried cranberries for garnish

Preparation:

Preheat oven to 300 degrees F. In a large bowl combine the oats, nuts, coconut, flaxseed, wheat germ, salt, and cinnamon. Stir together maple syrup and oil and stir into oat mixture. Spread evenly in a lightly greased baking dish (I used a 9 x 13 casserole dish), and bake, uncovered for 35-40 minutes or until lightly browned, stirring after 20 minutes.

Stir again and turn off the oven. Place baking dish of granola back into the cooling oven and leave for 6-8 hours or overnight.* Take cooled, dried granola out of the oven and place into an airtight container. Garnish with dried cranberries before serving. Enjoy with soy milk or sprinkle over soy yogurt for a delicious treat!

* This is the most crucial step in making a truly crunchy granola! I’ve omitted this step and instead allowed granola to cool on the countertop, and the granola always turned out slightly chewy instead of crunchy. I recommend making granola in the evening and leaving it in the cooled oven overnight, and then it will be ready to eat for breakfast in the morning! Don’t worry that the oven is still hot when you put the granola back in for cooling/drying…the warm dry temperature will continue to cook the granola slightly and help it to harden, but it won’t burn.

Scalloped Potatoes

Here is another “veganized” comfort food from my childhood – I’ve definitely been on a casserole kick lately, must be all the rainy weather we’ve been having in the Pacific Northwest! Many people seem to think that white potatoes are devoid of nutrition, but that is not the case at all! If you leave the skins on (as I do in this recipe) they contain hefty amounts of iron, as well as potassium, vitamin C, fiber, and even protein! So dig right in, it’s good for you!

Ingredients:

• 1 small onion or 1/2 large onion, finely chopped
• 1 clove garlic, minced
• 2 Tbsp extra-virgin olive oil
• 2 Tbsp unbleached white flour
• 3/4 tsp salt
• freshly ground black pepper to taste
• 1 1/4 cup soy milk
• 1/4 cup nutritional yeast (optional)*
• 3 medium baking potatoes

Preparation:

Lightly grease a 1 1/2 quart casserole dish, set aside. Preheat oven to 350 degrees. Combine flour, salt, and pepper in a small bowl, set aside.

In a medium saucepan, on medium-high heat, cook onion and garlic in olive oil until tender. Stir in flour mixture. Quickly add soy milk, all at once, and continue to stir and cook until thickened and bubbly. Remove from heat and stir in nutritional yeast, if desired. Set aside.

Wash potatoes well, and slice thinly (please don’t peel them!). Place half the sliced potatoes into the prepared casserole dish. Cover with half the sauce. Layer the remainder of potato slices on and cover with remainder of the sauce.

Bake, covered, for 40 minutes. Remove cover and bake for an additional 20 minutes or until potatoes are tender. Allow to cool for at least 5 minutes before serving.

* I’ve once again mentioned nutritional yeast as an optional ingredient in this recipe, but the casserole is good without it as well. I’ll add nutritional yeast to just about anything savory, but I promise, you can cook delicious vegan food without it if you have difficulty finding it, or it just isn’t your cup of tea!

Chickpea Divan

One of my favorite dishes growing up was Chicken Divan…a combination of chicken, broccoli, and a creamy sauce. I have “veganized” the recipe using chickpeas, and it is just as rich and creamy as the original!  Tonight I served this dish over quinoa, but it is also delicious over a bed of brown rice.

Ingredients:

• 3 cups cooked, drained chickpeas (garbanzo beans)
• 1 large stalk of broccoli, chopped into florets and lightly steamed
• 1/4 cup Earth Balance margarine
• 6 Tbsp unbleached flour
• 1 tsp ground sage
• 1/2 tsp salt
• freshly ground black pepper
• 2 cups vegetable broth
• 3-4 Tbsp dry white wine
• 1/2 cup soy cream or soy milk*
• 1/2 cup vegan mayonnaise (optional)**
• 1/2 – 3/4 cup breadcrumbs
• 1 – 2 Tbsp nutritional yeast flakes (optional)

Preparation:

Preheat oven to 350 degrees.  Spread cooked brocolli florets across a 9 x 13 inch casserole dish, and pour chickpeas over the top.  Set aside.

Mix together flour, sage, salt, and pepper.  In a heavy pot, melt Earth Balance margarine over medium heat.  Add flour mixture and stir to combine.  Add vegetable broth and stir with a wire whisk until no lumps remain.  Continue stirring until mixture is thick and bubbly.  Remove from heat and add soy milk or soy cream, white wine, and vegan mayonnaise, if using.

Pour sauce evenly over chickpeas and broccoli.   Mix breadcrumbs and nutritional yeast together, if using.  Spread over the top of the casserole, and bake for 20 – 25 minutes.  Serve over brown rice or quinoa.  Enjoy!

* Soy cream can be hard to find in U.S. supermarkets, and I ordered mine online from Pangea.  I used Alpro Soya Vegan Heavy Cream, which is more readily available in Europe.  If you cannot get vegan cream, I would recommend using unsweetened soy milk in its place.

**My favorite vegan mayonnaise is Vegenaise.  It is such an amazing substitute and can be found in most supermarkets!  This ingredient is entirely optional and of course adds a lot of fat and calories to the dish, but it really gives it a little extra something.  Try it both ways and see what you prefer!

Vegan Pesto Sauce

I can’t get enough of this rich and creamy pesto sauce. It is so versatile and always adds a delicious touch to any dish! Tonight I spooned it onto a pizza, but I also like it tossed with potato gnocchi or pasta, stuffed into phyllo triangles, or spread on a sandwich. The options are virtually endless! Pesto couldn’t be easier to make if you have a food processor, and it is truly worth making from scratch if you can get fresh basil.

Ingredients:

• 1 large bunch of basil (about 3 cups, loosely packed)
• 2-3 large cloves garlic
• 6 Tbsp raw pine nuts or walnuts (or a combination of the two)*
• 3/4 – 1 tsp salt, or to taste
• 6 Tbsp extra virgin olive oil
• 1/4 cup nutritional yeast (optional)**

Preparation:

Place all ingredients except the olive oil and nutritional yeast into a food processor. Process to a finely ground consistency. Add olive oil and process again, until smooth and creamy. If desired, add nutritional yeast and process again until creamy. Serve immediately or store in the refrigerator for up to 5 days.

*Classic pesto is made with pine nuts, but it is also delicious with walnuts!  Tonight I was short on both so I used about 3 Tbsp of each.  I haven’t tried it with any other nuts, but if you experiment and find a good one, let me know!

**Nutritional yeast is a delicious addition to this classic pesto and will give it a kind of “cheesy” flavor and a more rich and creamy consistency. If you buy Red Star Vegetarian Support Formula nutritional yeast, it is also a reliable source of vitamin B-12. Some people don’t like the taste of nutritional yeast, others (like me!) can’t get enough of it. If you haven’t tried it before, I recommend experimenting with small amounts to see how you like it.

Spaghetti Sauce

My family eats a LOT of spaghetti – it’s nutritious, it’s easy, and the kids love it. I have to admit, spaghetti is usually one of our “hurry-up” meals, so I tend to use a store bought jar of spaghetti sauce 99% of the time! However, we just got back from a trip to visit my grandparents, and they sent us home with a big box of delicious home-grown tomatoes, fresh-picked from their garden! So tonight our family was in for a treat — homemade spaghetti sauce.

Here’s a good, basic spaghetti sauce recipe:

Ingredients:

• 6-8 large tomatoes, peeled and chopped*
• 1 medium onion (or 2 small), finely chopped
• 3-4 cloves garlic, crushed
• 1 Tbsp extra-virgin olive oil
• 1 6-oz can tomato paste
• 1/3 cup water
• 2 tsp dried parsley**
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 1/2 tsp natural sugar
• 3/4 tsp salt or to taste
• freshly ground pepper to taste

Preparation:

Heat olive oil in a large, heavy-based pot. Add onions and garlic, and sautee over medium heat until tender. Add water, tomatoes, tomato paste, dried herbs, sugar, salt, and pepper. Mix well and bring to a boil, then reduce heat. Simmer, covered, for 30 minutes (longer is fine).

Uncover and simmer for an additional 10 minutes, or until sauce has reduced to the desired consistency. Spoon over a pile of whole wheat spaghetti*** and enjoy!

* To peel tomatoes easily, make a small criss cross mark on each tomato with a sharp knife. Bring a pot of water to a boil and dunk each tomato into the water for about 30 seconds. Immediately transfer to a collander and rinse with cold water. When tomatoes are cool enough to handle, you should be able to peel the skin right off!

**If you have fresh herbs on hand, by all means use them! You’ll need about 3 times the amount of fresh herbs as dry, and rather than adding them at the beginning, add them toward the end of the cooking time so that they retain their wonderful flavor!

***If you haven’t yet discovered whole wheat pasta, I really recommend it.  Whole grain pasta contains more fiber, protein, folic acid, and b-vitamins than white flour pasta.  In fact, a serving of whole wheat pasta has as much protein as a serving of almonds or peanut butter (7 grams)!  I get mine from Trader Joe’s, as it only costs about $1/pound for organic, whole-wheat pasta, and they carry most shapes — spaghetti, fettuccine, rotini, and penne. You can also find whole wheat pasta at most major supermarkets, though they may be more expensive.  The texture of whole wheat pasta takes a bit of getting used to, but after eating it for several years now, I actually prefer it to the white flour version!

Butternut Squash Soup

Fall seems to be officially here in the Pacific Northwest, and I am so excited! Fall is my favorite season, hands-down! One of the many reasons I love fall is winter squash. Pumpkins, acorn squash, butternut squash, you name it! Butternut Squash was one of the first foods I pureed for my kids when they were babies, and I frequently snuck bites for myself. I’ll post the recipe for butternut squash soup that I made today, but I have to admit that I rarely make it the same way twice! All you really need is a butternut squash and some vegetable broth – it can be as simple as that, delicious in its simplicity. Or you can experiment with different spices — here I used traditional nutmeg, allspice, and cinnamon, but sometimes I’ll go with cumin and red pepper. I’ve added soy milk and Earth Balance margarine here for an extra rich and creamy soup. Snuggle up inside on a cold day and enjoy!

Ingredients:

• 1 medium to large butternut squash
• 4 cups vegetable broth
• 2 cups water
• 1 cup soy milk (optional)
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/8 tsp ground cinnamon (optional)
• 2 Tbsp Earth Balance margarine
• salt and freshly ground black pepper to taste

Preparation:

Preheat oven to 350 degrees. Cut butternut squash in half lengthwise, and scoop out the seeds. Place halves face-down on a baking sheet or casserole dish, and bake for 30 minutes. Rotate halves face-up, prick with a fork, and bake for an additional 30 minutes, or until tender.*

Set squash aside until it is cool enough to handle. With a spoon, scoop the squash out of the skin and into a large soup pot. Add vegetable broth and water, and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.  Use an immersion blender to blend the soup until smooth.** Stir in spices, soy milk, earth balance, salt and freshly ground black pepper to taste. Enjoy!

* You can bake the squash a day or two in advance and store it in the refrigerator until it is needed, for a faster prep time.

** If you don’t own an immersion blender, go out and buy one! Seriously, though, you can blend this soup in batches in a traditional blender. You will need to be very careful while handling the hot liquid, and may want to wear oven mitts while blending, just in case of any splattering! An immersion blender is generally not too pricey and will be well worth your money if you enjoy smooth and creamy soups – it will take only a minute to blend and is much less messy than using the regular blender!

Spinach Lasagna

I’ve always loved lasagna – especially spinach lasagna with lots of ricotta cheese.  Thankfully, since becoming vegan I’ve discovered that tofu can be transformed into a delicious ricotta, and Vegan Gourmet mozzarella works perfectly to top everything off!

Ingredients:

• 8 oz oven-ready lasagna noodles*, or 12 prepared noodles
• Tofu Ricotta:
  • 1 lb firm or extra firm tofu, drained
  • 1 tsp dried basil
  • 1 clove garlic
  • 1/2 tsp salt
  • 1/4 cup nutritional yeast
  • freshly ground pepper to taste
• 1 lb frozen spinach, thawed
• Easy tomato sauce:
  • 14-oz can diced tomatoes
  • 6-oz can tomato paste
  • 1/2 cup water
  • 1 Tbsp maple syrup (or other sweetener)
  • 1 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1/4 tsp dried marjoram
  • salt and freshly ground pepper to taste
• 8 oz shredded vegan mozarella cheese, such as Vegan Gourmet (optional)

Preparation:

Preheat oven to 375 degrees F.

Mix together tomato sauce ingredients in a pan, and simmer on low heat as you prepare other ingredients.   In a food processor, combine tofu ricotta ingredients and process until a semi-smooth yet grainy consistency is achieved (similar to dairy ricotta).  Transfer ricotta to a large bowl and fold in the thawed spinach.

Spread a thin layer of tomato sauce over the bottom of a 9 x 13 inch casserole dish.  Layer 3 of the lasagna noodles over the bottom of the pan.  Spoon 1/3 of the spinach-ricotta mixture over noodles, and spread a thin layer of tomato sauce over the top.  Repeat twice more with noodles, ricotta, and sauce.  Layer the final 3 noodles over the dish, and spread with remaining tomato sauce.  Cover with foil and bake for 30 minutes.  Remove foil and sprinkle grated vegan cheese over the top, cover again, and bake for 10 minutes.  Remove foil and bake for an additional 5 minutes or until cheese has browned.

Allow lasagna to set for 5 minutes at room temperature before serving.  Enjoy!

* I used Ronzoni Oven Ready Lasagna noodles in this dish.

Creamy Hummus

Hummus is a delicious and nutritious dip/spread that has become a staple in our vegan diet! My kids love dipping everything from carrot sticks to tomatoes to chips in it. It is also a great sandwich filling. Store bought hummus, while tasty, is so overpriced, and the homemade version is a snap to prepare! Every vegan cook needs a good, standby hummus recipe. This is my basic recipe, but it can be spiced up in many ways! For example, I like to roast a red pepper or a bulb of garlic and add it to the hummus. Sometimes I’ll make a big batch of this basic hummus and then divide it up and make several variations! Have fun and enjoy!

Ingredients:

• 2 cups cooked chickpeas/garbanzo beans*
• 1/3 cup roasted sesame tahini
• 3 Tbsp lemon juice
• 2 Tbsp olive oil
• 3 – 4 cloves of garlic
• 1 tsp ground cumin
• 1 tsp salt, or to taste
• freshly ground pepper to taste
• 1/4 – 1/2 cup water, as needed
• more olive oil for drizzling

Preparation:

Place all ingredients except water into a food processor, and process briefly. Add 1/4 cup water and process again, scraping down sides occasionally. You may need to add more water to reach your desired consistency. Process very thoroughly, at least 1-2 minutes, for a smooth and creamy hummus. Chill, if desired. Grind a bit more black pepper over the top, and drizzle some additional olive oil on the hummus to serve. Enjoy with pita bread, pita chips, corn chips, and/or fresh cut veggies!

* To cook chickpeas, simply soak 1 cup dry chickpeas for 6+ hours (or overnight), drain, and rinse. Place them in a pan covered with a liberal amount of water, and bring to a boil. Reduce heat to low, cover, and let simmer for 1 – 1 1/2 hours. Yields 2 cups cooked. Canned chickpeas can also be used in this recipe, 1 14-oz can is about 2 cups.

Twice-Baked Potatoes

Twice-baked potatoes are the perfect combination of creamy mashed potatoes and hearty baked potatoes – the marriage of comfort food and elegance! Potatoes are an excellent source of potassium and iron, and contain a respectable amount of protein, fiber, and vitamin C as well. So dig in!

Ingredients:

• 3 – 4 baking potatoes
• 1/2 cup vegan sour cream, homemade or storebought *
• 1 – 2 Tbsp soy milk
• 2 Tbsp finely sliced green onions, green part only
• 2 Tbsp nutritional yeast, or “yellow spice” **
• 1/2 tsp salt, or to taste
• freshly ground pepper to taste

Preparation:

Preheat oven to 425 degrees F. Wash baking potatoes and prick all over with a fork. Wrap each potato in foil and bake right on the oven rack, 40 – 60 minutes, depending on the size of the potatoes. Take them out when they are slightly underbaked.

Unwrap potatoes. Let stand about 10 minutes. Cut a lengthwise slice off of each potato, and discard (or eat it, like I do!). Scoop pulp out of each potato into a large bowl, leaving about 1/2 inch of pulp on bottom and sides.

Mash the potato pulp with a potato masher or an electric mixer on low speed. Add vegan sour cream, green onions, yellow spice, salt, and pepper. Mix thoroughly. Add as much soymilk as needed for desired consistency. Spoon mashed potato mixture back into potato shells. Sprinkle tops of potatoes with additional yellow spice and black pepper, if desired.

Bake potatoes for an additional 20 to 25 minutes, or until tops are lightly browned. Enjoy!

* Tofutti Sour Supreme or Better Than Sour Cream are increasingly available at many supermakets and health food stores (buy the Better Than Sour Cream if you can, it does not contain hydrogenated oils). However, making your own vegan sour cream is easy! Simply place a package of Mori-Nu firm silken tofu into a food processor, add 3 Tbsp lemon juice, 1 Tbsp canola oil, 1/2 Tbsp agave nectar (or other liquid sweetener), and 1/2 tsp salt, and blend until smooth and creamy.

** “Yellow Spice” is a staple in my house! Place 1/2 cup nutritional yeast flakes into a coffee grinder or spice grinder, add 2 Tbsp sesame seeds, and 1/2 tsp salt. Blend to a powdery consistency. We sprinkle this on many foods, kind of as a Parmesan cheese substitute. It’s a nice way to get a little extra Vitamin B-12, and it tastes yummy!