Thursday, November 22, 2012

Thanksgiving Day, which means I'm in the kitchen early!

I'm a last-minute cook, so I was up at 6 o'clock this morning at the grocery store for my pie ingredients.

Peanut Butter Pie:

1 Vegan chocolate cookie crust (I prefer graham cracker)

1 bag of nondairy chocolate chips (this time I used diced pecans for a different texture, but you can use white-chocolate, butterscotch, peanut butter chips, or whatever you like. You'll want to make this pie more than once so switch it up!)

1/2 c of Soy/Hemp/Almond milk (I prefer Vanilla almond milk for a creamier consistency)

1 1/4 c peanut butter

1 box silken firm tofu (this is the secret ingredient)

1/4 c maple syrup

Vanilla extract to taste

Toast the pie crust for 4-5 minutes in a 425 degree oven. Sprinkle some diced pecans and nutmeg in the base.

Ok, so this is the the not so pretty part. If you're like me and have not yet invested in a food processor, mix the tofu and peanut butter in a bowl to "get it going" first before adding to your blender or using a hand mixer. The last thing you want to do is burn out the blade pureeing tofu and peanut butter. Not worth it.

Melt down a 1/4 c of peanut butter with a bit of almond milk in a sauce pan. Add to the base of the crust after toasting in the oven. Place crust in fridge to cool completely.

Once the tofu and peanut butter begin to incorprate in the bowl, add a 1/2 c at a time to the blender while mixing in the almond milk and maple syrup.

Process until VERY smooth. The way to get a sceptical non-Veg/Vegan to eat it is with a smooth filling!

Pour mixture in the crust making sure to spread it out evenly with a spoon.

If you're using diced pecans, toast them in a skillet for 2 minutes to extract the natural oils. Dust with cinnamon, cool, and sprinkle on the pie.

Get the recipe and check out Alicia Silverstone's the Kind Diet!
*Gobble, Gobble* Happy (vegan) day of thanks!

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