My Vegan Thanksgiving by Chef Sarah Lee (Those homemade Bean and Rice Tamales were amazing!)
My Dad with my baby niece Lillian
On Tuesday we celebrated Thanksgiving with my Dad at my sister Sarah’s house. I’m so glad we decided to wait till after last weekend since the hubby and I had been fighting a flu. The hubby and I had such a good time, you can’t beat good food, an adorable niece, and a hilarious game of Loaded Questions – Thanksgiving Edition. We’ve been making up a version without the game board and our own questions. I’ve been meaning to share it here since my birthday, I will soon. Maybe our Loading Questions – Christmas Edition, which I’m sure will be fun. My sister went traditional with the Thanksgiving menu, which I loved. She asked me to bring a Pumpkin Pie, so I thought it would be a good time to try and share a new recipe.
The best Vegan Pumpkin Pie I’ve ever made
Easy Vegan Pumpkin Pie
- 1 9-inch vegan frozen pie crust
- 2 cans of organic pumpkin puree
- 1/2 cup pure maple syrup
- 1/4 cup almond milk
- 1 tbsp coconut oil
- 3 tbsp organic sugar
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
- 3 tbsp cornstarch
Preheat oven to 350º. In a stand mixer combine all the ingredients until very smooth. Pour into the pie shell and bake for 60 minutes until the center looks semi-firm. Be sure to check your pie about 30 minutes in. If the edges are browning too fast, carefully remove the pie and apply strips of foil around the edges. Allow the pie to cool for 30 minutes before chilling for at least 4 hours. I refrigerated my pie overnight and it sliced perfectly and tasted delicious. Shown above with So Delicious Coconut Milk Vanilla Bean Ice Cream, yum! This pie will have a strong maple favor, so feel free to add less syrup if you’d like. Update: Looking for a homemade pie crust? Try this recipe.
This recipe was adapted from The Green Forks. I was very happy with how this pie turned out, so I hope you enjoy it as much as we did! It’s perfect for any holiday gathering. Things are pretty hectic around here until our upcoming exhibition Creation to Consumption at Sala Diaz. I hope you enjoy the rest of your week!
My nephew Dylan is thankful for our chalkboard door
Woah. I can’t believe it’s thanksgiving already! We picked up my nephew Dylan last night and took him over to The Frey Family’s house. Yesterday was Karl’s birthday and his parents were in town, so we got a chance to chat and catch up while the boys played. Karl and his dad made Brussels Sprouts three ways on the grill. They were perfectly cooked and seasoned. I liked the BBQ and sesame ones the best. It made me wish we had fresh brussels sprouts for today, but frozen will have to do. I had baked my Pumpkin Bread to share with Karl, which Vonn had said was so good I should sell it! Today has been very busy. Dylan and I woke up early this morning to start cooking for Mark’s family’s Thanksgiving. I made a Shepard’s Pie, Polenta, and Pumpkin Bread. Dylan got to play with Mark’s Brother’s son Jackson while we enjoyed a delicious Thanksgiving lunch. Now we’re back home resting before we start cooking dinner for my family. I can’t wait to see my baby niece Lillian and family soon!
Plus I’m making my Homemade French Bread into a Walnut and Raisin Stuffing.
p.s. Check out my Pinterest page for more Vegan Thanksgiving inspiration!
Happy Monday! I’ve been really loving this cool, overcast weather. We spent yesterday afternoon with Mark’s family, celebrating his aunt’s birthday. Most of the time was spent running around in the backyard with our nephew Jackson and eating delicious vegetarian Filipino dishes. We’ve been very busy the past few weeks editing two short films, so taking some time off feels great. We also spent Saturday with the Frey family. I brought over this delicious, simple pumpkin bread to share. It worked out perfectly since they cooked up a Thanksgiving-inspired dinner. How did I know? Magic. Also, it just feels like it’s time to eat some moist, yummy pumpkin bread.
What I love most about this recipe is that it uses an entire can of pumpkin puree. I have a cookie recipe that only uses 1 cup, and the rest of the puree would always go bad in the fridge – no matter how many times I told myself “I’ll just use it for something else”. Yeah, right. Well, no worries here. Let’s get baking!
Easy Vegan Pumpkin Bread Recipe
- 2 Flaxseed Eggs (2 tablespoons flaxseed meal + 6 tablespoons warm water)
- 2 cups all-purpose flour (I use King Arthur Flour)
- 1/4 cup corn starch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup canola oil
- 1 cup organic sugar
- 1 can organic pumpkin puree
- 1/3 cup water
In a large bowl mix 2 tablespoons flaxseed meal with six tablespoons of water and allow it to set in the fridge for 15 minutes. Preheat your oven to 350º, grease two small loaf pans with canola oil, and set them aside. In a medium bowl whisk together the flour, corn starch, baking soda, salt, and ground cinnamon. Retrieve the large bowl from the fridge and whisk the oil and sugar with the flaxseed eggs. Add in the pumpkin puree and water, and whisk again. Slowly add your dry ingredients into the large bowl and mix gently with a large spoon. Be sure to avoid over-mixing. Divide the mixture between your two greased loaf pans and bake at 350º for 25-30 minutes. Check the bread in the last 5 minutes by sticking a toothpick in the center. If it comes out clean, it’s ready. Allow the loafs to cool for 10-15 minutes and then slice and enjoy!
I found this recipe very easy. The only unfamiliar ingredient to some of you is the flaxseed meal. It’s easy! My favorite brand is Bob’s Red Mill Whole Ground Flaxseed Meal. You can find it in the baking section of your local grocery store, but make sure you get flaxseed meal. If you get flaxseeds, you’ll have to grind them yourself. Flaxseeds are so good for you! They contain omega-3 essential fatty acids and fiber. Try tossing a spoonful of flaxseed meal in your oatmeal.
It feels so great to have completed our two films – Justin Boyd: Sound and Time, and Gaia: Marshland. I’m so proud of both films, and excited to work on the next project.
I hope you have a wonderful week!