Turkey Day, with a vegan twist.

20 Nov

For Thanksgiving this year, our family will be eating the following.  It will be all of us cooking, my parents, sister and fam, and us.

  • Turkey (prob fried by my dad) for the omnivores
  • Shitake mushroom and vegetable stuffing (gluten free) (http://beta.abc.go.com/shows/the-chew/recipes/Thanksgiving-Daphne-Oz-Mushroom-Vegetable-Stuffing)  So, this wasn’t a big hit.  I don’t recommend it!
  • Vegan mashed potatoes (using Earth Balance and almond milk)
  • Sweet potato, fresh cranberry and apple bake
  • Pomegranate, apple, and walnut with mixed greens salad
  • Pumpkin ice cream (vegan) and Gabi is making mint chocolate chip ice cream
  • Decadent chocolate pie (vegan).  I posted this pie a long time ago.  This tumblr blog doesn’t let me link back to that post, so I will copy and paste below.
  • Michelle will prob do a pumpkin or pecan pie or both?

And whatever else we throw in.  I am blessed with a family who likes to eat healthfully.  Though it is not your traditional meal, it is our way of pressing on toward health.  And for some members of the family, it is simply kindness and sacrificing for me.  🙂

Here is the pie!  Make it!!!

This, my friends, is a chocolate pie!  And it is delicious.  And check out the ingredient list…absolutely everything in it nourishes you!

Coconut Pie Crust

3/4 cups blanched almond flour

1/4 tsp sea salt

3/4 cups UNSWEETENED, shredded coconut, toasted (just put in toaster until slightly browned)

1/4 cup coconut oil, melted over very low heat

1 Tbl. agave nectar

1 tsp vanilla

Preheat oven to 350.

In a large bowl, combine almond flour, salt, and coconut.  In a med bowl, whisk coconut oil, agave, and vanilla.  Add wet ingredients to the almond flour mixture and mix thoroughly.  Press into a deep dish pie pan.  Bake for 7-9 minutes and then let it cool completely before filling.

Chocolate Cream Filling
2 cans coconut milk

pinch sea salt

¼ cup tapioca flour/starch or arrowroot powder (I prefer the tapioca!)

½ cup agave nectar

2 tablespoons vanilla extract

2 cups dark chocolate, coarsely chopped

Bring coconut milk and salt to a boil in a medium pot.  Sift arrowroot powder into the pot, whisk vigorously by hand or with a hand blender for 2 minutes.  Whisk in agave and vanilla.  Remove from heat and let stand for 1 minute.  Add chocolate, stirring vigorously until completely melted.  Chill in refrigerator for ½ hour until cool.

Fill the crust with the chocolate filling and cover and chill for at least an hour.


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