VEGAN SWEET POTATO PIE Crust 1 1/2 cups (360 ml) whole-wheat pastry flour 1/2 cup (120 ml) flaxseed meal 2 tablespoons organic sugar 1/2 teaspoon salt 1/2 cup (120 ml) organic canola oil 1/4 cup (60 ml) plus 1 tablespoon water Filling 2 pounds (1 kilo) yams, peeled and sliced 1/2-inch thick 1 cup (240 ml) unsweetened soymilk (rice mile or almond) 3/4 cup (180 ml) organic sugar 1/4 cup (60 ml) arrowroot powder 1 1/2 teaspoon ground cinnamon 1 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract 1/2 teaspoon ground ginger Pinch salt Sweet Potato Pie Preheat the oven to 350 degrees (Gas Mark 4) and have ready a 9-inch (23 cm) pie pan. TO MAKE THE CRUST, combine the flour, flaxseed meal, sugar, and salt in the food processor and pulse to distribute the ingredients thoroughly. Add the canola oil and water and pulse and process until well mixed. You may have to stop the machine and redistribute the ingredients and process again. Alternatively, combine the dry ingredients in a medium bowl, add the oil and water and mix thoroughly by hand. Spoon the crust mixture into the pie pan and use your fingers to press it into the bottom and sides of the pie pan. Set aside while preparing the filling. TO MAKE THE FILLING, place the sliced yams in a steamer, cover, and steam about 10 to 15 minutes, or until fork tender. Transfer the cooked yams to a large bowl and mash them well with a potato masher or a fork. While the yams are steaming, place the soymilk, sugar, arrowroot powder, cinnamon, nutmeg, vanilla, ginger, and salt in the blender and process until smooth and creamy. Add the soymilk mixture to the mashed yams and mix until thoroughly incorporated. Spoon the yam mixture into the prepared pie crust and smooth the top with the back of a spoon. Bake for 45 to 50 minutes. Cool completely and refrigerate for several hours or overnight.
Posted on: Wed, 24 Dec 2014 19:24:38 +0000