pies and tarts Archives - Forks Over Knives

Sweet Potato Rosette Tart

Ellen Boeke — Mon, 30 Oct 2023 18:25:00 +0000

This stunning sweet potato tart uses two different types of tubers to achieve the scrumptious end result. Orange sweet potatoes are mashed with zesty orange juice and warming pumpkin pie spice to create a custard-like filling, while steamed purple sweet potato petals are placed in an eye-catching rosette pattern and topped with crushed almonds. (Steaming the purple potatoes separately and adding them after baking ensures the best texture and color.) The nutty oat and almond crust contrasts nicely with the earthy sweetness of the tart filling, and you can top each slice with Aquafaba Whipped Cream if you want an extra dose of decadence. Serve up this jaw-dropping dessert when you want to impress guests and end your evening on a sweet note!

For more vegan sweet potato desserts, check out these tasty recipes:

Yield: Makes one 10-inch tart

Time: 60 minutes

2 cups rolled oats
¼ cup flaxseed meal
¼ cup almond butter
1½ teaspoons pumpkin pie spice
5 tablespoons unsweetened, unflavored plant-based milk
1 cup orange juice, strained to remove pulp
3 tablespoons finely chopped dates
2 cups mashed orange sweet potatoes
½ teaspoon arrowroot powder
1½ cups very thinly sliced peeled purple sweet potatoes
2 tablespoons almonds, toasted and chopped
1 recipe Aquafaba Whipped Cream (optional)

Instructions

Preheat oven to 400°F. For crust, in a food processor combine oats, flaxseed meal, almond butter, and 1¼ teaspoons of the pumpkin pie spice. Pulse until combined. With processor running, slowly add milk until mixture starts to cling together and is slightly moistened. Press mixture onto the bottom and up sides of a 10-inch tart pan. Place pan on a baking sheet. Bake 8 minutes. Remove crust from oven and reduce oven temperature to 350°F.
Meanwhile, for orange sauce, in a small saucepan combine orange juice, dates, and the remaining ¼ teaspoon pumpkin pie spice. Bring to boiling; reduce heat to a gentle boil. Gently boil 7 to 10 minutes or until reduced by half (to ½ cup). Set aside 2 tablespoons of the sauce.
For filling, combine mashed orange sweet potatoes, arrowroot powder, and 6 tablespoons of the orange sauce. Pour filling into partially baked tart crust.
Bake 35 to 45 minutes or until filling is set, covering loosely with foil if needed to prevent overbrowning. Cool tart in pan on a wire rack.
Meanwhile, place purple sweet potato slices in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 3 to 5 minutes or until tender. When tart is slightly cooled, carefully arrange potato slices in concentric circles on top of filling. Brush with the reserved orange sauce. Sprinkle with toasted almonds and serve with Aquafaba Whipped Cream (if using).

The post Sweet Potato Rosette Tart appeared first on Forks Over Knives.

Grilled Pineapple Pie

Darshana Thacker Wendel — Mon, 03 Jul 2023 17:18:11 +0000

Grilling fresh pineapple takes it from delicious to divine, and this healthy pineapple pie showcases the tropical fruit in all its glory. The cinnamon-infused oat and walnut crust is baked to golden-brown perfection so you get a tender, flaky casing for the creamy filling and char-marked pineapple chunks. The hard part comes once everything is assembled: Letting the pie set in the fridge for four hours and resisting the urge to dig in! When it’s ready, this refreshing and healthy dessert will transport your taste buds to an island in the Caribbean. Feel free to serve each colorful slice with Aquafaba Whipped Cream or a side of Vanilla Nice Cream to really satisfy your sweet tooth.

Tip: When you’re shopping at the supermarket, look for fresh pineapple with a bright golden color and a sweet, fruity aroma at the stem end to get the most perfect pie possible.

For more pineapple recipes, check out these tasty ideas:

Pineapple Sherbet
Vegan Pineapple Coleslaw
Pineapple Ginger Smoothie
Or check out our full collection of pineapple recipes

Yield: Makes one 8-inch pie

2 cups rolled oats
½ cup chopped walnuts
1 tablespoon flaxseed meal
1½ teaspoons ground cinnamon
¼ teaspoon sea salt
½ cup date paste
1 fresh pineapple, peeled and cored
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F. In a food processor combine the first five ingredients (through salt). Pulse until crumbly. Add date paste. Pulse until evenly mixed and mixture binds together when pinched. Reserve ⅔ cup mixture.
Pour the remaining oats mixture into an 8-inch pie plate. Pat mixture evenly over bottom and up sides of pie plate. (If mixture is too sticky to handle, wet your fingers.) Bake 12 to 15 minutes or until lightly browned. Cool completely.
Cut six ¼-inch-thick rings from pineapple; set aside. Roughly chop the remaining pineapple and place in a blender; cover and blend 30 seconds. Add reserved oats mixture and the vanilla. Cover and blend until creamy. Pour into cooled crust.
Grill pineapple rings over medium 3 to 5 minutes per side or until well seared. When cool enough to handle, chop rings into 1-inch pieces. Arrange grilled pineapple over filling in crust. Chill at least 4 hours or until set.

The post Grilled Pineapple Pie appeared first on Forks Over Knives.

The Great Purple Sweet Potato Pie

Darshana Thacker Wendel — Mon, 03 Apr 2023 17:45:30 +0000

There’s a reason that purple is the color of royalty: This gorgeous, flavor-packed sweet potato pie is truly majestic. A zesty blueberry sauce dials up the vibrancy of this decadent dessert, but the deep purple hue comes primarily from purple sweet potatoes in the filling. Their creamy composition makes for a velvety smooth texture, and their subtle sweetness is enhanced with lime zest and a little sugar. The homemade pie crust, which features the warming flavors of walnuts and cinnamon, provides the perfect base for the no-bake filling. Simply chill it in the fridge, add the blueberry sauce, and give yourself the royal treatment by enjoying a big slice.

Recipe from Forks Over Knives: Flavor!

For more decadent vegan pies, check out these tasty ideas:

Yield: Makes one 10-inch pie

Ingredients

Pie

1 cup oat flour or whole wheat flour
1 cup walnuts
3 tablespoons pure cane sugar
1 tablespoon brown or golden flaxseed meal
½ teaspoon regular or sodium-free baking powder
¼ teaspoon ground cinnamon
⅛ teaspoon sea salt
1 ½ lb. purple sweet potatoes
¾ cup unsweetened, unflavored plant-based milk
¼ cup + 2 tablespoons pure cane sugar or pure maple syrup
3 tablespoons lime juice (preferably from Key limes)
1½ tablespoons lime zest

Blueberry Sauce

1 cup fresh or frozen blueberries
1 tablespoon pure cane sugar or pure maple syrup
1 tablespoon lime zest

Instructions

Preheat oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper.
For crust, in a food processor combine the first seven ingredients (through salt). Process until combined and nuts are ground. Add 2 tablespoons water; pulse to incorporate. The mixture will be crumbly, but it should bind when pinched between your fingers. If it doesn’t, add another 1 tablespoon water and pulse to combine.
Spoon mixture into prepared pan. Use the bottom of a bowl or a ladle to press it evenly into bottom of pan. Bake 20 minutes. Transfer to a wire rack and let cool to room temperature.
For filling, place the whole sweet potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 15 minutes or until tender when pierced with a fork. Place sweet potatoes under cold running water to cool. When cool enough to handle, slip off and discard the peels. Transfer sweet potatoes to a bowl, lightly mash them, then transfer to a food processor. Add milk, sugar, lime juice, and lime zest; process until smooth.
Spoon filling over cooled crust and smooth with a spatula. Chill at least 1 hour before serving.
For Blueberry Sauce, in a small saucepan combine blueberries, sugar, and 3 tablespoons water. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes or until blueberries begin to break down and the liquid is syrupy. Remove from heat. Stir in lime zest.
To serve, release sides of springform pan from pie. Top pie with Blueberry Sauce.

The post The Great Purple Sweet Potato Pie appeared first on Forks Over Knives.

Vegan Galette with Caramelized Onion and Vegetables

Mary Margaret Chappell — Mon, 27 Feb 2023 18:29:40 +0000

Galettes, a type of rustic French tart, may look like something you’d buy from a fancy boulangerie, but they’re actually quite easy to make at home. This savory vegan galette is packed full of thyme-scented mushrooms, butternut squash, and cauliflower. Jammy caramelized onions add a deep sweetness to the veggie medley, while a dollop of tahini mixed into the homemade crust delivers an earthy nuttiness to round out the comforting flavor profile. The best part of creating a galette is that it’s meant to look a little messy: Simply fold the edges of the dough over the filling in any way you want, and pop it in the oven! The uneven pleats make it look like the tart was baked in a fairytale cottage. Garnish the galette with extra thyme leaves or a drizzle of balsamic vinegar for a nourishing meal that tastes like an indulgent treat.

For more French vegan recipes, check out these tasty ideas:

Yield: Makes one 8-inch galette

1 cup small cauliflower florets
1 cup thinly sliced butternut squash
1 cup sliced fresh shiitake mushrooms
4 sprigs fresh thyme
2 medium onions, halved and thinly sliced
¾ cup whole wheat flour
Pinch sea salt
1½ tablespoons tahini

Instructions

Bring a medium saucepan of water to boiling. Add cauliflower, squash, mushrooms, and 1 sprig thyme; cover and return to boiling. Remove pan from heat. Using a slotted spoon, transfer vegetables to a bowl; remove and reserve thyme sprig. Reserve cooking liquid in pan; cover to keep hot.
Preheat oven to 400°F. Place onions in an 8-inch square glass baking dish; add the remaining 3 sprigs thyme and ½ cup of the hot cooking liquid. Bake 1 hour or until onions are a rich dark brown, stirring every 15 minutes and adding ¼ to ½ cup cooking liquid whenever the mixture begins to look dry. If necessary, cook 5 to 10 minutes more to cook off any excess liquid. Transfer onion mixture to a bowl; discard thyme sprigs. Gently stir in blanched vegetables. Let cool 10 to 15 minutes.
Meanwhile, in a medium bowl whisk together flour and salt. Rub tahini into flour with a fork until it resembles coarse sand. Stir in ⅓ to ½ cup of the reserved cooking liquid until a smooth, firm dough forms. Let dough cool 10 minutes.
Line a baking sheet with parchment paper. Roll out dough to a 10-inch disk. Transfer disk to the prepared baking sheet.
Spread vegetable mixture in the center of disk, leaving a 2-inch border. Fold the dough up and around the vegetables to create a raised edge, pleating as you go. Bake 30 to 35 minutes or until crust is browned and crisp. Garnish with the reserved thyme sprig.

The post Vegan Galette with Caramelized Onion and Vegetables appeared first on Forks Over Knives.

Individual Curried Shepherd’s Pies

Darshana Thacker Wendel — Wed, 15 Feb 2023 18:20:11 +0000

Serve up these individual curried shepherd’s pies when you’re craving a hearty meal that’s bursting with savory flavors. Lentils and kidney beans take the place of meat in this veg-forward version, while the creamy mashed potato topping gets a cheesy upgrade with some help from nutritional yeast. While all those elements are tasty on their own, the addition of curry spices elevates this recipe to a mind-blowingly delicious meal. Ginger, coriander, cumin, turmeric, cinnamon, and cloves blend together to create a tantalizing Indian-inspired flavor profile that showcases what it means to do fusion cuisine right. Feel free to add in a little cayenne if you like your food to have a kick, and get ready to dig into your new favorite comfort meal.

For more individual savory pies, check out these tasty ideas:

Mini Tuscan Vegan Pot Pies
Mini Vegan Tamale Pie
Mini Deep-Dish Pizza Pies
Individual Broccoli and Wild Rice Casseroles
Or our collection of Sensational Sweet and Savory Vegan Pie Recipes.

Yield: Makes 8 pies

4 lb. russet potatoes (about 7 medium), peeled and cut into 1-inch dice
2 cups low-sodium vegetable broth
6 tablespoons nutritional yeast
Sea salt, to taste
Freshly ground black pepper, to taste
1 cup finely chopped red onion
6 cloves garlic, minced
1 tablespoon grated fresh ginger
2 cups chopped tomatoes
1 tablespoon ground coriander
1½ teaspoons ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cloves
½ teaspoon ground cinnamon
2 15-oz. cans brown lentils, rinsed and drained (3 cups)
2 15-oz. cans red kidney beans, rinsed and drained (3 cups)
2 cups unsweetened, unflavored plant-based milk
2 tablespoons fresh lime juice
¼ cup finely chopped fresh cilantro

Instructions

For mashed potato topping, place potato pieces in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until potatoes are tender.
Transfer potatoes to a large bowl. Add broth and nutritional yeast. Mash with a potato masher until creamy. Season with salt and pepper.
Preheat oven to 400°F. For filling, in a large skillet combine onion, garlic, ginger, and ½ cup water. Cook over medium-low 10 minutes or until onion turns golden, stirring occasionally. Add the next six ingredients (through cinnamon); stir well. Add ½ cup water; cook 5 to 7 minutes or until tomatoes start to break down. Stir in lentils, beans, and milk; cook 5 to 10 minutes or until thickened. Stir in lime juice and cilantro. Cook 2 minutes. Taste and season with additional salt if needed.
Pour 1½ cups of the curry mixture into each of eight 16-oz. ramekins. Spread mashed potatoes evenly over top of each. Place ramekins on a baking sheet.
Bake 30 to 40 minutes or until tops are golden. Let stand at least 5 minutes before serving.
To Freeze: Let pies cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

The post Individual Curried Shepherd’s Pies appeared first on Forks Over Knives.

Mini Tuscan Vegan Pot Pies

Darshana Thacker Wendel — Wed, 23 Nov 2022 18:58:27 +0000

These exquisite mini vegan pot pies feature a crave-worthy filling of beans and veggies seasoned with fragrant Italian herbs. The medley of trumpet mushrooms, carrots, green beans, bell peppers, and Great Northern beans is simmered in a dreamy vegan gravy that gets extra savory flavor from tomato paste and red wine vinegar. And make sure you don’t skip out on making the homemade dough: The crisp pastry is delightfully flaky and much more wholesome than the store-bought version. Dig into these delicious pies when you’re in the mood for comfort food or wrap each individual pie in tin foil and store in the freezer to warm up on a rainy day!

Tip: To make these pot pies gluten-free, substitute sorghum flour or certified gluten-free oat flour for whole wheat flour.

For more comforting fall recipes, check out these tasty ideas:

Yield: Makes 8 pies

2¼ cups whole wheat flour, plus more for rolling
½ cup almond flour
½ teaspoon sea salt
5 oz. fresh trumpet mushrooms, trimmed and sliced (2 cups)
1 medium yellow onion, cut into ½-inch dice (1 cup)
2 medium carrots, cut into ¼-inch dice (1 cup)
1 cup green beans, cut into ½-inch dice
1 large bell pepper, any color, cut into ¼-inch dice (1 cup)
1 stalk celery, cut into ¼-inch dice (½ cup)
8 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1 15-oz. can Great Northern beans, rinsed and drained (1½ cups)
1 small zucchini, cut into ¼-inch dice (1 cup)
1 tablespoon finely chopped fresh thyme or 1½ teaspoons dried thyme
1 tablespoon finely chopped fresh rosemary or 1½ teaspoons dried rosemary
Sea salt, to taste
Freshly ground black pepper, to taste
2 tablespoons unsweetened, unflavored plant-based milk

Instructions

For dough, in a food processor fitted with a dough blade combine 2 cups of the whole wheat flour, the almond flour, ½ teaspoon. salt, and ½ cup water. Process until a smooth dough forms, adding 1 to 2 tablespoons water as needed to help dough come together. The dough should be moist and tight. Transfer dough to a bowl; cover with a clean damp towel. Set aside while making filling.
For filling, in a medium saucepan combine the next seven ingredients (through garlic) and ½ cup water. Cook over medium about 10 minutes or until vegetables are tender, stirring occasionally.
In a small bowl whisk together ¼ cup whole wheat flour, the tomato paste, vinegar, and 1 cup water. Add to saucepan. Add beans, zucchini, thyme, and rosemary; cook over medium about 7 minutes or until liquid thickens, stirring occasionally. Season with salt and black pepper. Spoon filling equally into eight 16-oz. ramekins or pie plates.
Preheat oven to 400°F. On a work surface divide dough into eight equal portions; roll portions into balls. Roll balls in additional flour and place balls on a clean cutting board. Using a rolling pin, flatten dough balls into 6-inch disks.
Cover each ramekin with a dough disk, pressing around edges to seal. Score dough with a sharp knife or tines of a fork. Place ramekins on a baking sheet. Brush tops with milk.
Bake 30 to 40 minutes or until lightly browned. Let stand at least 5 minutes before serving. To Store: Let pot pies cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

The post Mini Tuscan Vegan Pot Pies appeared first on Forks Over Knives.

Vegan Apple Pie

Nancy Macklin, RDN — Tue, 04 Oct 2022 17:15:31 +0000

This vegan apple pie is fruity, crumbly, and oh-so-delicious. It all starts with an oat-based crust that harnesses the sticky sweetness of dates for both flavor and shape as you press it into the pie tin. Next, a precooked filling of spiced apples ensures a tender interior that bakes quickly in the oven so you can get a slice on your plate without a long wait. But the crown jewel of this recipe is the almond butter and oat crumble topping, which is infused with the warming flavors of apple pie spice. A perfect crunchy complement to the moist filing, every ounce of this autumnal dessert is begging for a second serving. Free of oil and refined sugar, make this pie as a festive centerpiece for your vegan Thanksgiving feast!

For more vegan pie recipes, check out these tasty ideas:

Yield: Makes one 9-inch pie

½ cup pitted whole dates
3 cups rolled oats
¼ teaspoon sea salt
¼ to ⅓ cup unsweetened, unflavored plant-based milk
6 medium apples, peeled, cored, and sliced (6 cups)
2 tablespoons lemon juice
½ cup unsweetened applesauce
¼ cup pitted dates, chopped
¼ cup apple cider
1 tablespoon + ¼ teaspoon apple pie spice
2 tablespoons maple syrup
2 tablespoons no-salt-added almond butter
2 tablespoons white whole wheat flour

Instructions

Preheat oven to 350°F. For piecrust, in a small bowl combine ½ cup whole dates and enough boiling water to cover. Let stand 10 minutes; drain well. In a food processor combine soaked dates, 2½ cups of the rolled oats, and the salt. Pulse until dates are finely chopped. Gradually add milk, pulsing until dough comes together. Press dough into a 9-inch pie pan, covering the bottom and sides (do not extend over the rim).
For filling, in a large bowl combine apples and lemon juice; toss to coat. Add applesauce, chopped dates, apple cider, and 1 tablespoon of the apple pie spice. Place apple mixture in an extra-large skillet. Cook, covered, over medium about 10 minutes or until apples are tender, stirring occasionally. Pour into piecrust.
For topping, in a medium bowl whisk together maple syrup and almond butter until smooth. Add the remaining ½ cup oats and ¼ teaspoon apple pie spice and the flour. Toss to combine. Spoon topping over pie. Lightly press down.
Bake 45 minutes or until crust and topping are lightly browned and filing is bubbling around edges. Let cool before cutting.

The post Vegan Apple Pie appeared first on Forks Over Knives.

Strawberry-Apple-Walnut Galettes

Darshana Thacker Wendel — Tue, 03 May 2022 17:31:11 +0000

These rustic fruit tarts start with a hand-shaped crust that gets its tenderness and golden hue from mashed sweet potato. Stewed apples, walnuts, and date paste make a delectable filling that’s topped off with fresh strawberries for extra fruity goodness. While they’re delicious as is, these oil-free galettes would be tasty with a dollop of Aquafaba Whipped Cream or served alongside Vanilla Nice Cream. Enjoy a sweet treat that’s packed full of good-for-you ingredients!

Yield: Makes 2 7-inch galettes

1 medium sweet potato, peeled and cut into large pieces
1 cup + 2 tablespoons whole wheat flour, plus more for dusting
1 cup almond flour
¼ cup + 2 tablespoons date paste
1 teaspoon baking powder
Pinch sea salt
2 tablespoons unsweetened, unflavored plant-based milk
3 apples, peeled and cut into ½-inch cubes (3 cups)
⅓ cup chopped walnuts
1 tablespoon pure vanilla extract
1 lb. halved fresh strawberries (3 cups)

Instructions

Place sweet potato in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 15 minutes or until tender. Uncover pan and set aside to cool to room temperature.
Preheat oven to 375°F. Line two baking sheets with parchment paper.
Mash cooled sweet potatoes. In a bowl combine ¾ cup of the mashed sweet potatoes, 1 cup whole wheat flour, the almond flour, 2 tablespoons date paste, the baking powder, and salt. Mix well and knead into a dough. Divide dough into two equal portions and roll them into balls.
On a floured work surface, roll one dough ball to a 10-inch round. Transfer round to a prepared baking sheet and dust with flour. Place pie weights in a ring about 1 inch from the edge of the round. Fold edges inward over the pie weights, overlapping the dough and gently pinching edges into pleats. Brush edges and outside of crust to remove flour dust, then brush with plant-based milk. Repeat to make second crust.
Bake crusts about 20 minutes or until edges just start to brown. Remove from oven and let stand 10 to 15 minutes or until cool enough to handle. Remove pie weights. (If weights stick to the crust, let it cool completely and weights will release.)
Meanwhile, in a large nonstick skillet combine apples and the remaining ¼ cup date paste. Cook over medium 5 to 10 minutes or until apples start to soften, stirring occasionally. Stir in walnuts, the remaining 2 tablespoons whole wheat flour, and the vanilla. Cook 2 to 3 minutes more or until filling thickens. Remove from heat; cool slightly.
Divide apple filling between crusts, spreading it evenly to the edges of the crust. Cover filling with strawberries.
Bake galettes 10 to 15 minutes or until the crust is lightly browned. Cool a few minutes before cutting galettes into wedges. Serve warm or at room temperature.

The post Strawberry-Apple-Walnut Galettes appeared first on Forks Over Knives.

Mixed Fruit Tartlets with Raw Date and Nut Crust

Darshana Thacker Wendel — Mon, 11 Apr 2022 17:04:05 +0000

These tartlets will steal the show at your next party or picnic. The filling for this healthy raw dessert is 100 percent fabulous fresh fruit, with bananas soaking up the sweet-tart juices of orange slices and berries, while the wholesome crusts are made simply with oats, nuts, date paste, and vanilla. Making them is easy. Just remember you need 30 minutes to chill the crusts before filling them.To make this recipe gluten-free, be sure to use certified gluten-free oats.

Tip: Mini cupcake liners, if you flatten them out, fit perfectly in the bottom of a 3-inch mini tart pan.

Yield: Makes 8 tartlets

1 cup rolled oats
⅓ cup walnuts
⅓ cup raw cashews
⅓ cup raw almonds
½ cup Date Paste
1 tablespoon pure vanilla extract
2 cups sliced fresh strawberries
1⅓ cups fresh raspberries
2 bananas, thinly sliced
2 oranges, peeled and sectioned

Instructions

Line eight 3-inch tart pans or ramekins with round pieces of parchment paper. (See tip in intro.) In a food processor or high-power blender combine oats, walnuts, cashews, and almonds. Process until mixture reaches a coarse texture. Transfer to a bowl. Add date paste and vanilla; stir until well combined. Place 3 tablespoons crust mixture in each tart pan; press mixture evenly in bottoms and up sides of pans. Chill crusts at least 30 minutes.
Meanwhile, in clean food processor or high-power blender, pulse strawberries until consistency resembles chunky salsa. Transfer to a bowl; fold in raspberries.
Remove crusts from pans. Line the bottoms of crusts with banana slices. Top with berry mixture and orange sections.

The post Mixed Fruit Tartlets with Raw Date and Nut Crust appeared first on Forks Over Knives.

Vegan Sweet Potato Pie

Nancy Macklin, RDN — Tue, 08 Mar 2022 18:09:53 +0000

This classic Southern dessert gets a plant-based twist with apple sauce and plant-based milk replacing all the dairy products used in traditional versions of the recipe. Our vegan sweet potato pie is packed full of warming spices, and the crust—made of oat and sunflower seed butter—makes it extra scrumptious. Top each slice with a dollop of Aquafaba Whipped Cream for a truly decadent experience. To make this recipe gluten-free be sure to use certified gluten-free oats.

Tip: To bake sweet potatoes, scrub potatoes. Preheat oven to 450°F. Use a fork to poke holes in sweet potatoes in several places. Bake on a foil-lined baking sheet 45 minutes or until tender when pierced with a fork. For an extra-creamy filling, puree all the filling ingredients together in a blender.

Yield: Makes one 9-inch pie

1½ cups rolled oats
4 tablespoons flaxseed meal
3 tablespoons sunflower seed butter
2 to 4 tablespoons unsweetened, unflavored plant-based milk
1½ lb. baked sweet potatoes (about 3 large)
¾ cup unsweetened applesauce
¾ cup unsweetened, unflavored plant-based milk
⅓ cup pure maple syrup
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon sea salt
1 recipe Aquafaba Whipped Cream

Instructions

Preheat oven to 375°F. For crust, in a food processor combine oats, 3 tablespoons of the flaxseed meal, and the sunflower seed butter. Pulse until mixed. With food processor running, slowly add the 2 to 4 tablespoons milk until mixture starts to cling together and is slightly moistened. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake 5 to 8 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small bowl combine the remaining 1 tablespoons flaxseed meal with 2 tablespoons water. Peel sweet potatoes and place pulp in a large bowl; mash with a fork. (You should have about 1½ cups mashed sweet potato.) Add flaxseed mixture and the next seven ingredients (through salt). Whisk until combined. Spoon into crust.
Bake 40 minutes or until a knife inserted in center comes out clean. Cool on wire rack 30 minutes. Cover and refrigerate at least 2 hours or up to 24 hours before serving.
Cut into slices. If desired, top with Aquafaba Whipped Cream and sprinkle with additional cinnamon.

The post Vegan Sweet Potato Pie appeared first on Forks Over Knives.