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Vegan for the Holidays


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Vegetarians in Paradise
 Vegetarian Cooking with Zel



Since we posted the photo on Facebook of Apples 'n' Cream Pie from Zel's new cookbook, Vegan for the Holidays, we've had a ton of requests for the recipe. We simply cannot tease you any longer and can almost feel the cravings as you stare at the photo with wanton passion.

We're delighted to share this easy-to-make recipe for a spice-infused twist on apple pie that's a winner every time. If this enticing pie looks like it's wearing a blanket on top-- well--it actually is. The thick and fluffy "blanket" is a luxurious, creamy pouf of silken tofu infused with sugar 'n' spice. And, of course, it's nice.

Apples 'N' Cream Pie

APPLES 'N' CREAM PIE

Traditions such as old-fashioned apple pie nurture our comfort zones. Give the pie a cool twist, and it becomes indulgent, decadent, and ultra celebratory. Because the recipe is sumptuous, it works best in a 10-inch pie pan or a deep-dish pie pan.

Yield 1 (10-inch, 25 cm) pie; 8 servings

    1 Oatmeal Crumb Crust (recipe below)

    Filling
    5 or 6 tart apples, peeled, cored, cut into quarters, and thinly sliced
    1/4 cup (60 ml) plus 2 tablespoons organic sugar, divided
    1/4 cup (60 ml) raisins
    2 teaspoons freshly squeezed lemon juice
    2 tablespoons water
    1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided

    Topping
    2 (12.3-ounce, 424g) boxes extra-firm silken tofu
    1/4 cup (60 ml) organic sugar
    1/4 cup (60 ml) maple syrup
    1 tablespoon plus 1 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    1/8 teaspoon ground allspice
    1/8 teaspoon ground nutmeg, plus more to sprinkle on top
    1/8 teaspoon salt
    1/3 cup (80 ml) lightly toasted unsweetened shredded dried coconut, coarsely ground walnuts, or toasted sliced almonds, for garnish

  1. Preheat the oven to 350 degrees F. (Gas Mark 4) Prepare the Oatmeal Crumb Crust.
  2. To make the filling, combine the apples, 1/4 cup (60 ml) of the sugar, raisins, lemon juice, water, and 1/2 teaspoon of the cinnamon in a 2-quart (2 liter) saucepan. Cover and bring to a boil over high heat. Decrease the heat to low and cook for 10 minutes. Let the apples cool. Drain liquid.
  3. Add the remaining 2 tablespoons of sugar and remaining 1/8 teaspoon of cinnamon and mix well. Spoon into the prepared pie crust.
  4. To make the topping, put the tofu, sugar, maple syrup, vanilla extract, cinnamon, allspice, nutmeg, and salt in a food processor. Process until smooth and creamy, stopping occasionally to scrape down the work bowl. Spoon the topping over the apple filling, spreading to within 1 inch of the crust. Sprinkle with nutmeg.
  5. Bake for 30 minutes. Let cool completely and refrigerate for 8 to 12 hours. Before serving, sprinkle with coconut or nuts if desired.

OATMEAL CRUMB CRUST

Yield: 1 (9 or 10-inch, 22.5 or 25 cm) pie crust

    3 cups (720 ml) old-fashioned rolled oats
    3/4 cup (180 ml) walnuts
    4 1/2 tablespoons canola oil
    3 tablespoons organic sugar
    3 tablespoons maple syrup
    1 1/2 tablespoons freshly squeezed lemon juice
    3/4 teaspoon salt

  1. Pour the oats into a food processor. Pulse 12 to 15 times. Add the walnuts, oil, sugar, syrup, lemon juice, and salt. Process until the mixture is a fine, crumbly meal and holds together when pinched, stopping occasionally to scrape down the work bowl. If needed, add 1 tablespoon of water to help it hold together.
  2. Spoon the mixture into a 9 or 10-inch (22.5 or 25 cm) pie pan and press it firmly and evenly into the bottom and up the sides of the pan with your fingers. Press on the edges or firm.


Click here for past cookingwithzel@home.comeonin recipes


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