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Pumpkin Pie for Vegans, 28 years of Wedded Bliss, and a trip to Millennium

Pumpkin Pie for Vegans, 28 years of Wedded Bliss, and a trip to Millennium

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Okay. I know it isn’t Thanksgiving, but I grew a huge gorgeous pumpkin and a kabocha squash  in my vegetable garden and I need to make a dessert. And my husband and I celebrated 28 years of marriage last week! Whop! Whop! I’m really excited that I grew and harvested these. I mean, why is this pumpkin ripe already? I always thought they needed a few months to be sweet and ripe enough before we get to eat them, but I’ve never grown one before.

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Here it is hanging on a trellis in my front yard with my panty hose!

I’m sure I could make a pumpkin soup with a toasted pumpkin seed garnish on top a dollop of creme fraiche. Maybe I’ll make that too, but first let me get back to the PIE.

I asked my friend Cathy what her fav vegan recipe was and she shared this with me. She told me it is to die for and was happy to let me give it a try. The four of us met at Millennium  Restaurant a few weeks ago and I was blown away with their Vegan menu. We had already eaten dinner and just decided to take a drive over to this new place. I loved the bar and atmosphere and loved how things were presented. We opted to share the chocolate peanut pretzel torte. It was divine! The menu described it as having a peanut mousseline, a chocolate-caramel ganache, a chocolate peanut butter bark, salted caramel sauce, and served with a Brother Thelonious Ale Ice Cream (who ever that is…) Of course we had been drinking wine all night and normally I would have had a coffee with it to cut the sweetness. Thankfully, it wasn’t too sweet, just right and couldn’t believe it was a vegan recipe. Nothing bland or blah about it.

Millennium didn’t disappoint. I only wished we had started there in the first place. The food is special and the people are adorable too. Had to take a pic of this guy the pastry chef. Waaay too Berkeley if you ask me.

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Back to the pumpkin pie recipe. Well almost… My niece Keri who just recently graduated from USD and got a full time job (good for you Miss Keri) and is eating only Vegan recipes so she should appreciate it. Got to love her. She is one of a kind. Here we are picking her up from the airport a few weeks back. She’s sporting her new coral earrings and necklace we got her for graduation too.

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Here’s the pic of the gorgeous peanuty chocolaty caramely vegan dessert from Millennium. It reminds me of my elevated Rice Krispie Munchie Bar dessert that has peanut butter, milk chocolate, dark chocolate, Nutella and tons of butter. Def NOT vegan. I will have to share that recipe next!

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Here’s the pumpkin pie recipe as promised. I will also share more pics of it next time I make it.

Pumpkin filling

Ingredients:

3 C Cooked pumpkin or butternut squash

½ C Pure Maple Syrup or Agave Syrup

½ C Coconut Milk or use your favorite non dairy milk

4 tsp coconut oil (melted) or can use extra light olive oil

½ t Cinnamon

½ t Ground Ginger

1/4 t ground Cloves

¼ t ground Nutmeg or freshly grated

½ t Maldon Salt

2 T Arrowroot powder

1 t Agar powder

1 t good quality Vanilla

 

 

Pecan Topping

Ingredients:

2 C Chopped Pecans or Almonds

½ C Light Brown Sugar

1 T Cornstarch or Unbleached Flour

⅛ C Honey

1/2 t Maldon salt

Directions for Making the Topping:

Chop pecans/almonds coarsely. Put into a bowl and toss w brown sugar, cornstarch/flour, honey and salt. Set aside.

 

Pie Crust 

Ingredients:

  • 2 1/4 cups all purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons of sugar
  • 1/2 cup coconut oil, cool enough to be solid
  • 6-8 tablespoons of ice water

Directions: In a food processor add flour, salt and sugar. Cover and pulse once or twice. Add coconut oil in spoonfuls on top the flour, cover and pulse 7 or 8 times until well combined. Take cold water and pour into opening of processor while pulsing until moist.

Turn onto parchment paper or Saran Wrap, make a disc shape cover, and put in fridge to rest for at least 20 min.

After 20 min roll out pastry dough onto floured counter into a round shape a little bigger than your pie dish. Place crust into a deep dish pie dish (or whatever you have) and crimp edges with your thumb and pointer finger in a decorative manner.

Place crust into fridge while making filling.

Directions for Pumpkin Filling:

Cut Pumpkin in half and remove seeds. Cut pumpkin in large pieces and place on large baking sheet covered w foil flesh side down for 1 hour until knife inserted easily and pumpkin is cooked. Cool. Remove skin and puree cooled pumpkin in a food processor until smooth. Use left over for pumpkin soup or pumpkin bread. Previous blog recipe here Pumpkin bread 

Measure out 3 Cups and place in processor. Add maple syrup, coconut milk, coconut oil, , spices, salt, arrowroot powder and agar powder. Puree until smooth.

Preheat oven to 350 degrees. Remove crust from fridge and pour pumpkin filling into pie shell. Bake for 45 to 50 min. Remove pie from oven and top with pecan/almond mixture. Bake uncovered another 15-20 min until pecan/almond topping is browned and crumbly. Cool for at least a couple of hours before slicing. 

Serve with vegan ice cream or non dairy whipped cream. My husband was a happy camper eating this delicious pie on our anniversary.

Altered from recipe Cathy gave me. She found it here  recipe 

As always please leave a comment or two and don’t be shy about sharing my blog.

Enjoy!  

Teri:)

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This Might Be a Little Goofy

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Disneyland 2015

I had an incredible weekend in Disneyland with my sister in law, her husband, their two daughters and 2 more nieces and a nephew. Traveling along side this family while in Disneyland is fairly familiar to me because I went with them last year as well. The clan keeps growing every year because it’s a ton of fun.

 

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Here is a pic of my sister in law Kathleen and me with The Aladdin Princess Jasmine.

I had an incredible weekend in Disneyland with my sister in law, her husband, their two daughters and 2 more nieces and a nephew. Traveling along side this family while in Disneyland is fairly familiar to me because I went with them last year as well. The clan keeps growing every year because it’s a ton of fun.


These people are Disney experts when it comes to making the most of your time and getting to go on the best rides without waiting in line for hours. It’s remarkable tagging along and observing their strategies in getting to the park early at 6:30AM so we are the first people In the park when the gates open.

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Here’s my niece Keri and her boyfriend Sam mugging it with Snow White.
The fun starts when I try to keep up with my 16 year old niece Jamie, who insists on being in the first car on the cars ride and who runs as fast as she can trying to avoid the “no running!” And “walk!” comments all along the way. I’ve never laughed so hard keeping up with her skinny and fit legs. I pride myself on being in fairly good shape and love a good competition, but this run always leaves me sore and out of breath. Seeing her smile when she sits down in that first car is something I don’t ever want to miss. Of course, we all have to go along with her silly facial expressions during the photo shoot so we all look alike. It’s crazy, exciting and fun and nothing like my everyday life back at home.

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Here are my nieces Jamie, Laura and Michelle pausing for a quick pic
The food was expensive and nothing to rave about, but we did have a few good meals that sustained our energy levels to keep up with the rigorous challenges of 3 days at the park. I couldn’t wait to come home and prepare a nice home cooked meal. One of my favorite side dishes is my twice baked potato recipe. These warm from the oven cheesy treats are perfect served along side a baked ham or prime rib roast and would be the perfect recipe for a weekend dinner party.
This recipe is a family favorite that will feed a crowd. I hope it becomes your go to meal when entertaining your loved ones too, especially when you are back from a long and fun family vacation.

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Twice Baked Cheesy Potatoes

Ingredients

10 Russet Potatoes

¼ C. Softened Butter

¾ C. Sour Cream

2 ½ oz Garlic flavored Boursin Cheese

4 oz softened cream cheese

¼ C. Milk

¾ lb. shredded Sharp Cheddar Cheese

2 Tbs Fresh Chopped Parsley

 

Directions

10 Russet Potatoes (coat w olive oil) bake 400degree oven for 1 hr, cut in half

Scoop out inside of potatoes and put into large bowl

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Add remaining ingredients and mix w electric hand mixer until combined.

Place potato skins onto a foil covered sheet pan. Use large spoon or ice cream scoop and fill each skin generously with cheesy mixture.

Sprinkle w parsley. Bake again in 400 degree oven for @ 30 minutes.

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And in case you don’t believe me, here is a quick YouTube video of our weekend.

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Feel free to comment, ask questions, follow me or all of the above.

Teri:)

 

 

 

 

 

 
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Posted by on April 13, 2015 in Uncategorized

 

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