My favorite pumpkin pie is a modification of this recipe:
http://www.cooks.com/rec/doc/0,1937,159168-252205,00.html
The lemon extract really makes it! I just use So Delicious Coconut milk beverage in place of the milk and it is delicious.
Whipped Cream-I've seen many variations of this on vegan websites. Often they add other ingredients but I think the simpler the better.
Take a can of full fat coconut milk, refrigerate it upside down for several days. (I try to remember to always have one in the refrigerator so it is always handy). Flip it over, take off the top and pour off the liquid into a bowl (don't discard yet!). Put into your refrigerated mixer bowl (works best if everything is quite cold), and begin to whip it! It takes a little longer than whipping cream, I'd estimate about 5 minutes. You may add a little of the liquid in if it seems too thick, just be careful to not make it too liquidy. You can add a bit of sugar and vanilla if you like before it is done whipping. The nice thing about it is it doesn't separate so you can make it a little in advance. It holds up nicely in the refrigerator.
I've also read that the coconut milk works in the fresh whipped cream dispensers-I plan to purchase one of these before the holidays as a little gift to myself.
Whipped cream dispenser
Now with the gluten issue I need to just find a fabulous pie crust recipe and we'll be golden for the fall!
The lemon extract really makes it! I just use So Delicious Coconut milk beverage in place of the milk and it is delicious.
Whipped Cream-I've seen many variations of this on vegan websites. Often they add other ingredients but I think the simpler the better.
Take a can of full fat coconut milk, refrigerate it upside down for several days. (I try to remember to always have one in the refrigerator so it is always handy). Flip it over, take off the top and pour off the liquid into a bowl (don't discard yet!). Put into your refrigerated mixer bowl (works best if everything is quite cold), and begin to whip it! It takes a little longer than whipping cream, I'd estimate about 5 minutes. You may add a little of the liquid in if it seems too thick, just be careful to not make it too liquidy. You can add a bit of sugar and vanilla if you like before it is done whipping. The nice thing about it is it doesn't separate so you can make it a little in advance. It holds up nicely in the refrigerator.
I've also read that the coconut milk works in the fresh whipped cream dispensers-I plan to purchase one of these before the holidays as a little gift to myself.
Whipped cream dispenser
Now with the gluten issue I need to just find a fabulous pie crust recipe and we'll be golden for the fall!
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