Pecan Pie and Whipped “Cream”
Categories: Food & Nutrition
Recipe from The New Seaweed Cookbook, Second Edition by Crystal June Maderia
This pie is a particularly nourishing treat in the autumn months. Delight in the extravagance!
Tags: Recipe Vegetarian & Vegan Crystal June Maderia
- 1 pre-baked, gluten-free pie crust
- 1 tablespoon agar flakes
- ½ cup non-dairy milk
- ¼ cup maple syrup
- ½ cup brown rice syrup
- ½ tablespoon fresh ginger juice or minced ginger
- 1 teaspoon cinnamon
- 1½ cups coconut milk
- 1 tablespoon arrowroot powder
- 1 tablespoon vanilla extract
- 2½ cups prepared pecans
- ¼ cup Medjool dates, pits removed, thinly sliced
- ¼ teaspoon salt
- 1 stick soaked and minced kombu
Preheat the oven to 350°F. Combine the agar flakes and non-dairy milk, and bring to a simmer; stir and swirl the pan to keep the agar from sticking to the bottom. After five minutes, add the maple and rice syrups, ginger, and cinnamon, and bring to a simmer again, stirring constantly.
Mix 1/2 cup of the coconut milk with the arrowroot powder, and add to the pot. Stir and simmer on low for two minutes. Add the remaining coconut milk and continue to heat until nearly simmering. Add the stevia and remove from the heat.
Add the vanilla and stir in the pecans, dates, salt, and kombu. Pour this mixture into the pie shell and bake for 20 minutes.
Vegan Whipped Cream
This recipe is a dairy-free, sugar-free treat, great for dipping berries and serving with autumn pies.
- 2 teaspoons agar flakes
- 1 cup amazake
- 1 cup coconut milk
- ½ vanilla pod or 1 teaspoon vanilla extract
- salt to taste
Soak the agar flakes in ½ cup amazake for about 10 minutes, and then bring to a boil. Lower heat, and simmer on low for 15 minutes or until the agar dissolves. Blend the coconut milk until creamy, and then add the vanilla and the agar-amazake mixture. Blend on low with a hand beater. Add salt to taste. Let cool in stages, whisking or gently blending occasionally to achieve a creamy consistency. Before serving, whisk or blend again.