Vegan Triple Layer Thanksgiving Pie

I am thankful for so much: wonderful Robert (boyfriend), energetic Bruce (puppy), and my awesome family at the top of the list. A great job, a hobby that de-stresses and keeps me fed, and friends around the globe. And let's not forget the little things: all the Christmas shopping is done, I have a day off, and I have a winning new recipe! Here's a pic of the Thanksgiving plate:

That's maple glazed baked tofu, vegan cornbread stuffing, vegan mashed potatoes and gravy, vegan green bean casserole, and vegan cranberry sauce. You know I am going to make this recipe with the leftover cranberry sauce!

But the pièce de résistance was without a doubt my triple later Thanksgiving pie!

Cheesecake

Pumpkin Pie

Chocolate Pecan Pie

Three layers of goodness. In one pie.

Warning, it's not your usual quick and easy recipe that you'll find here, but your hard work and patience will be rewarded!

Ingredients:
Crust:
1 cu graham cracker crumbs (I made mine by putting 10 graham crackers in the food processor)
1 T vegan butter (or oil)
2 T cold water

Cheesecake layer:
1 cup soaked cashews (soak in water for 4 hours)

4 oz. firm tofu (you will need a 1 lb package total for this recipe - 4 oz for the cheese cake and the remaining 12 for the pumpkin pie)
8 oz. vegan cream cheese
2/3 cu maple syrup
1 t lemon juice
1 t vanilla extract

Pumpkin Pie Layer:
12 oz firm tofu

1 - 15 oz can pumpkin puree
2 T pumpkin pie spice
1/2 tsp salt
1/3 cu oil
1 tsp vanilla
1/2 cu brown sugar
1 1/2 t molasses

Chocolate Pecan Pie Layer:
2 T ground flax seed
6 T water
1/3 cu melted vegan butter
2/3 cu brown sugar
1/3 cu whole wheat flour
1 1/2 cu pecan pieces, toasted in 350 oven for 10 min
 cu semisweet chocolate chips
2 tablespoons bourbon

Let's do it!
Step one: Preheat oven to 350° F. Make a simple pie crust by combining 1 cu graham cracker crumbs with 2 T vegan butter (or oil) and 2 T cold water. Press into a spring form pan (cheesecake pan) and prick with a fork. Blind bake for 8 minutes.

Step Two: Make the cheesecake layer by blending ingredients in a food processor. You'll have to blend awhile until the cashews are nice and creamy. Top pie crust with cheesecake layer and put in freezer for about 15 minutes while you make the next layer.

Step Three: Blend pumpkin pie ingredients in food processor and add to cheesecake layer. It should be cold enough to keep from separating the layers. Replace in freezer for another 15 minutes while you make the next layer.

Step Four: Make the pecan pie layer. This pie is good enough to serve on its own - it's delicious! Whisk the water and ground flax and let sit for 10 minutes. Stir in other ingredients and add to pie to make top layer. Bake at 350 for 1 hour to 1.5 hours. Test with a toothpick. Pie will still be a little jiggly, but noticeably firmer than when you put it in. Let cool on counter top and then refrigerate overnight. Warm every so slightly in microwave before serving!
Enjoy!

Credit where it's due. My sister, Kimberly gave me the idea when she made a non-vegan version for her boyfriend's birthday!

And I used these recipes as inspiration for this masterpiece:

Cheesecake - Hungry Hungry Hippie
Pumpkin Pie - Vegetarian.com
Chocolate Pecan Pie - Your Vegan Mom

Vegan Thanksgiving

After all, the sides are the best part!

From bottom to top: Cornbread stuffing, roasted brussel sprouts, orange cranberry sauce, gravy, mashed potatoes, pumpkin pecan pie



The basics:

Cornbread stuffing: Make a half batch of this recipe found here, and crumble it into a bowl with two cubed slices of wheat bread, and 15 crushed crackers:

Meanwhile, dice 1/2 an onion and 2 celery stalks in 2 T olive oil, salt, black pepper, and sage until onions are translucent. Add to bread mixture and stir in 3 cups of veggie stock. Pour into casserole dish and bake at 400° F for 40 minutes. Before baking, this dish can be made ahead of time and/or frozen. I typically make a double batch and safe half for Christmas dinner.

Roasted Brussel Sprouts: Rinse 1 lb of sprouts and cut in half. Toss with 2 T olive oil, salt, and black pepper. Roast on a baking sheet in 400° F oven for up to 40 minutes, stirring every 10 minutes until both sides are caramelized and crispy. Top with a splash of red wine vinegar.

Cranberry sauce: Over medium heat, combine 1 lb whole fresh cranberries with the juice of 2 oranges and 1/2 cup pure cane sugar. Let simmer stirring occasionally until all cranberries have popped. Move into serving vessel and store in fridge. This is better if you make it a day ahead and let it chill, covered, in the fridge for at least 24 hours.

Gravy: Whisk together 2 T olive oil with 2 T whole wheat flour over high heat. Add 2 cu veggie stock and boil over high heat for 5 - 10 minutes, stirring occasionally until set. Season with salt, pepper, and sage.

Mashed Potatoes: Dice 1 lb each Russet (peel these first) and New Potatoes (leave skins on if you like). Add to pot of boiling water for 10 minutes, until potatoes are soft. Drain and return to pot. Mash with 1 T salt, 2 t white pepper, 2 T olive oil, and 1/4 cu soy milk. Adjust amounts if potatoes are too dry or under seasoned. This can certainly be made the day before and warmed up in a casserole dish in th oven.

The Pecan Pumpkin Pie is simply this recipe with pecans added to it.

Thanksgiving on the plate! Enjoy!

Oh, did I mention this whole meal cost under $20? And Robert and I have already had seconds, and will have thirds tomorrow! And most if it is organic or local!

The Best Collard Greens You'll Ever Make

Being a good Southern girl, I grew up on greens of all kinds - mustard greens, turnip greens, but my favorite have always been Collard Greens! The New Year is fast approaching (well, if the stores put Christmas decorations in the windows before Halloween, I can say the New Year is almost here) and that means Collard Greens & Hoppin' John. The latter is another show, but today's challenge was to create a Vegetarian Version that is every bit as delicious as the one seasoned with ham hock or turkey legs. By George, I think I've done it and then some!

All you need is this and this!

Ingredients:
As many Collard Greens as you like (I used 1 lb and it made about 2 servings)
1 T Salt
1 T Olive Oil
1/4 cu apple cider vinegar
1 t smoke seasoning (make sure it's vegetarian - Trader Joe's African Smoke Seasoning grinder certainly is!)
Apple Cider Vinegar to taste

A quick note on the TJ's Smoke Seasoning:
African-grown paprika is slow-smoked for 48 hours over a sustainable African hardwood called Acacia Saligna, commonly used as barbecue coals. This process enriches the paprika with a smoky, roasted flavor that evokes the South African braai, or barbecue. The smoked paprika is blended with sea salt, garlic and basil and packaged in a grinder, giving you fresh-ground flavor in every twist.

Now... on to the collards!

De-stem, rinse, and chop your collards!
In a large skillet, head 1 T olive oil over high heat. Add collards and stir until they brighten in color and slightly wilt. They should look like this:

Add the 1/4 cu apple cider and the smoke seasoning. I call for 1 t in the recipe, but it's about 15 grinds if you are using the grinder. Don't try to grind into a teaspoon!

Can you smell it?

Cover and let simmer until it reaches your desired collard consistency. This may only take 5 minutes if you like a crunch collard or up to an hour if you prefer a creamy collard. Season with the apple cider vinegar and ENJOY! This will definitely be featured on my Thanksgiving table! I am thankful for Collards!