VT Thanksgiving: Desserts

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Apple-Cranberry Crumb Tart

Vegan Pumpkin Pie

* Exported from MasterCook *

 

Apple-Cranberry Crumb Tart

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 195

Serving Size : 10 Preparation Time :0:00

Categories : Desserts Fruits

 

Amount Measure Ingredient -- Preparation Method

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***CRUST***

1 1/2 cups unbleached flour

1 pinch salt

1 1/2 tablespoons brown sugar

6 tablespoons butter or margarine -- chilled

3 tablespoons cold water

***FILLING***

4 medium tart apples

such as Granny Smith

peeled and sliced 1/4 inch thick

3/4 cup fresh cranberries -- rinsed

3 tablespoons unbleached flour

2/3 cup granulated sugar

1/2 teaspoon ground cinnamon

***TOPPING***

1/2 cup rolled oats

6 tablespoons unbleached flour

1/3 cup light brown sugar -- packed

3 tablespoons butter or margarine -- melted

 

Makes 10 servings.

 

To make the crust, in a food processor, combine flour, salt and brown

sugar. Process 30 seconds. With machine running, add butter or margarine

through feed tube, then add water and continue processing until dough forms

a ball, about 20 seconds. Wrap dough in plastic and chill at least 30

minutes.

 

Preheat oven to 375 F. Using your fingers, press dough into bottom and

sides of a 10-inch tart pan with removable bottom. Cover and refrigerate

until ready to use.

 

To prepare the filling, in a large bowl, toss apples and cranberries with

flour. Stir in sugar and cinnamon. Spoon filling into pastry shell.

 

To make the topping, in a medium bowl, combine oats, flour and brown sugar.

Add butter or margarine; crumble mixture with fingers. Sprinkle topping

mixture over apples.

 

Bake until topping is golden and apples are tender, about 40 minutes.

Transfer to a wire rack to cool. Remove side of pan, slice into wedges and

serve.

 

Per serving: 190 Calories; 1g Protein; 10g Fat; 23g Carbohydrate; 10mg

Cholesterol; 147mg Sodium; 2g fiber.

 

 

 

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* Exported from MasterCook *

 

Vegan Pumpkin Pie

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 193

Serving Size : 8 Preparation Time :0:00

Categories : Pies And Pastry Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***CRUST***

1/2 cup unbleached flour

7 tablespoons whole-wheat pastry flour -- plus more for

-- rolling

1/2 teaspoon salt

1/2 teaspoon vegan sugar or granulated cane syrup

1/2 teaspoon baking powder

3 tablespoons canola oil

3 tablespoons soy milk plus

1/2 teaspoon lemon juice

OR buttermilk

3 tablespoons water -- up to 4

***FILLING***

2 cups canned pumpkin

OR pureed home-cooked fresh pumpkin -- (see note)

1 cup low-fat soy milk or rice milk

or low-fat milk

1/2 cup honey

OR 3/4 cup granulated sugar cane syrup

1/4 cup cornstarch

1/2 tablespoon dark molasses -- or to taste

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon nutmeg -- freshly grated

1/4 teaspoon ground allspice

 

Makes 8 servings.

 

The pie filling in this recipe needs to set overnight in the refrigerator,

so make it the day before you serve it.

 

To make the crust, in a medium bowl, combine flours, salt, sugar and baking

powder. In a small bowl, mix oil and soy milk mixture.

 

Pour liquid mixture into dry ingredients and mix with a fork until dough

holds together in a ball. If it is too dry, add some water, a little at a

time, until dough is moist enough to roll. (If time allows, cover with

plastic wrap and refrigerate for one hour.)

 

Roll out dough on lightly floured surfaced with a floured rolling pin,

forming an 11-inch circle. Line a 9-inch pie pan with the dough. Flute or

crimp the edges with your fingers or a fork. Cover with plastic and

refrigerate until ready to use.

 

Preheat oven to 425F. To prepare the filling, in a large bowl, mix all

remaining ingredients until smooth and blended. Pour into prepared crust

and smooth top. Bake 10 minutes.

 

Reduce oven temperature to 350F; bake until filling is set, about 50

minutes. Set on a wire rack to cool, then refrigerate overnight. Top with

your choice of dessert topping, if desired.

 

Note: If you are going to use fresh pumpkin for this pie, do not use the

jack-o'-lantern type; the flesh of these large pumpkins is too watery and

stringy. Instead, look for small pumpkins, sometimes called pie pumpkins,

or other varieties of winter squash. To bake, cut pumpkins in half and

remove seeds. Set, cut side down, in a lightly oiled baking pan. Bake at

400F for 30 to 40 minutes. Scoop out the cooked flesh and puree.

 

Per serving: 280 Calories; 3g Protein; 6g Fat; 53g Carbohydrate; 0mg

Cholesterol; 358mg Sodium; 3g fiber.

 

 

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