Help with Thanksgiving Dessert Ideas?!
Answers: My initial plan was to do both vegan Apple Pie and Pumpkin Pie! When I informed omnivore family members they got in a huff and puff and ordered both from a bakery. Iwas a little annoyed as there isn't much difference, but then decided I'd stick with my vegan versions. Well after some thought I realized I didn't want 2 of the same pies so now I need new ideas! I would still like to do one other fruitish pie, and maybe a small cake or pastry thing! Need help and Ideas! And please vegan only, thank you!
Maybe make a cranberry something pie. Cranberry apple is what I would usually say?
Cheesecake with cranberry topping, which is just plain cheesecake with one of the following two toppings:
Puree: 1 pkg fresh cranberry (the standard one 8oz of something?) + 1 whole orange (large navel, or two smaller -seeds removed peel left on) + 1 cup (or less) sugar. That's it no cooking, no nothing and it tastes gourmet. You can add a little booze if you want.
Dried cranberries + enough orange juice to barely cover cover + enough corn starch to thicken (depends on how much you are making) cooked until berries are plump and sauce has thickened.
I THINK THAT U SHOULD DO PUMPKIN PIE OR CHERRY PIE . WHAT DO U THINK! EMAIL ME IF U LIKE THE IDEAS!
pumpkin pie sounds like an idea
Ok...vegan is like totally no animal products, right?
So, there is a thing my daughter calls pretzel salad that's really like a desert. It's a crust of broken pretzels (like about the size of chopped nuts...not too small), powered sugar and butter (I suppose you use margerine). Then that's topped with layer of coolwhip (I don't think that's got any dairy in it, does it?) mixed with cream cheese and some sugar, vanilla..etc. ...so I don't know if you can find a substitute for cream cheese...maybe some soy product. Top that then with a layer of raspberry jello and frozen raspberries. It sounds odd, but it's very good.
Don't know what the issue would be with vegan pie, especially apple...like....what? Margerine instead of butter? I think crisco is all vegan anyway! Man...touchy touchy...
Here's a link with some vegan dessert recipes. I would suggest pecan pie, chocolate tofu pie, chocolate peanut butter pie, very berry cobbler, or the mint chocolate cake.
I'm not vegan, but those sound very tasty, and I would be more then willing to try them out if I had a vegan friend/family member that made them for a dinner I went to.
Have you ever tried pineapple pie? I love it! I like to make a lattice crust for the top, although I find it a bit difficult with my vegan canola oil crust!
Pineapple Pie
"This is a double-crusted pineapple pie. Mix a teaspoon of lemon zest into the pastry for an unforgettable crust."
* 1 recipe pastry for a 9 inch double crust pie
* 3/4 cup white sugar
* 3 tablespoons cornstarch
* 1 (20 ounce) can crushed pineapple with juice
* 1 tablespoon lemon juice
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium saucepan combine sugar, cornstarch, pineapple with juice, and lemon juice. Cook over medium heat, stirring constantly until thickened, then allow to boil 1 minute.
3. Cool slightly and pour mixture into pastry-lined pie pan. Cover with top crust and seal. Make a few steam vents in crust. Place in preheated oven and bake for 35 minutes. Serve chilled or at room temperature.
What about a mixed fruit tart with bananas, peaches, berries, kiwis... mmm!
Here's a recipe from The Vegan Club.
INGREDIENTS
TART BASE
-1/2 cup flour
-1/2 cup water
-1 dash of salt
-1/3 cup sugar or other sweetener
-1 dash vanilla
-1 teaspoon baking powder
FRUIT
What you like but best if fresh. I used:
-1 peach
-1 kiwi
- cherries
-1/2 apricot
CREAM
Either you use one cup of vegan vanilla custard, or you do your own like this:
-1 cup soy milk
-1/4 cup sugar or other sweetener
-1 tablesppon flour
-1 teaspoon vanilla extract
EXTRAS
-agar agar flakes or powder
-1 teaspoon of lemon juice
-1 teaspoon of oil
PREPARATION
-Mix all the ingredients for the base together. Oil a microwavable shallow baking pan and put the mix on it. Bake for about 2 or 3 minutes (it takes this short!) at 750 W. Remote and put on a cooling rack.
-Put in a pot with a heavy bottom the ingredients for the cream without the flour and set to boil. Let boil a couple of minutes and then add in the flour, preferably passing it through a sift to avoid lumps. Lower the boiling and let it become thick. Put immediately on the base, or it will become too thick while cooling. Distribute evenly.
-Slice the fruit: the pieces should be pretty thin or biting through this dessert will not be too easy! Place them in concentric circles on the cream.
-Let the agar dissolve in 3 teaspoons of water, in a pot. Add the lemon and let cook until you have a clear vegan gelatin in your hands. Pour when it is still hot on the fruit, making sure everything is covered. This layer is needed for two reasons: the heat softens the otherwise too cruncy fruit and because it protects the fruit from oxydation, so that you can keep this dessert for a while.
When everything is cool, slice and bite!
I made this a couple weeks ago with some leftover butternut squash. OMG YUM!
1/2 cup applesauce (or 1/4 c. applesauce + 1/4 c. canola
oil)
2/3 cup real maple syrup
1/2 cup sucanat
2 T ground flax seed + 6 T water (simmer until consistency
of egg - used as substitute - then cool before using in
recipe)
1 cup mashed, cooked butternut squash
3 cups cake flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup soymilk (can use vanilla)
1 cup chopped pecans (can use walnuts)
* I think I added @ 1/2 t cinnamon and @ 1/4 t nutmeg, too
1. In a mixing bowl, cream the applesauce and/or oil and sugars. Add flaxseed egg substitute, beating well. Add squash; mix well. Combine flour, baking powder and baking soda; add to creamed mixture alternately with soymilk. Stir in pecans. Pour into two greased and floured 9-in. round baking pans.
2. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks.
Frost layers as desired. I forget the frosting recipe I used, but I know it was a cream cheese frosting sweetened with maple syrup. I was told when I served this that it was better than 5-star restaurant quality... and I must say, it was DELICIOUS! and fall-like.
You shouldn't have told them until after they ate it and loved it. People get freaky when you say the word 'vegan'. All sorts of weird ideas come to their minds. Make yourself some vegan pie and let them bring what they ordered since they ordered it already.
Check out the dessert section of the recipes at http://www.ppk.com - the website is from the author of Vegan with a Vengence and Veganomicon.
Going with what you want in your question, maybe you can do · Brown Sugar Fruit Cakes - http://theppk.com/recipes/dbrecipes/inde... and Chai Latte Cupcakes would be really different - http://theppk.com/recipes/dbrecipes/inde... from the usual thing.
Come on! Stick with the apple and pumpkin, those are the best.
Those pies from the store really suck.
How about vegan pumpkin cake roll? Make a vegan pumpkin sheet cake, split it in half lengthwise.....then make a cream cheese frosting with tofutti cream cheese (non-dairy)....
frost one side of each piece of cake, roll up and cut into little slices.....cute and delicious..........
Kim at: http://www.peaceful-organic-planet.com/r...