I started this idea a bit with the kugel recipe in yesterday’s post, and I wanted to continue along those lines as a good starting place for this blog. For those new to this world I know it can be daunting to think “what am I going to eat,” and to feel like you’re never going to be able to have your favorites again. Well one thing that will happen is your tastes may changes (more about that later), but more importantly, you don’t have to give up your favorites! You can veganize almost anything out there to be just as good, and sometimes even better, than your old favorites. Today’s post is a quick one (I wanted to post something to celebrate the start of VeganMoFo!) to introduce what will be at least a 4 part series for the week on veganizing your favorites. Today is a recipe from the Post Punk Kitchen; the rest of the set will be my own recipes made up myself as I veganized my childhood favorites.
Potentially there will be a better photo to come when I fix my card reader so I can use my real camera, but here’s the iPhone photo for now… :-)
YUM!!! I can just see Thanksgiving at my grandmother’s table as I look at this picture. She always made pecan pie, and always made me my own 2nd one to take home with me. Man did I love her pecan pie. I don’t remember if this one tastes exactly like hers, but it absolutely tastes amazing, and exactly like pecan pie should. The gooey sweetness is absolutely perfect – I can’t recommend this recipe highly enough.
Notes: 1. I used a whole wheat crust; worked beautifully. 2. I had to bake closer to an hour to get it to set properly. 3. SO EASY. I couldn’t believe it; pecan pie seems so fancy. If you need a nice, quick, elegant dessert, especially in the Fall… here’s your recipe.
11/20/12, edited to add: Turn this into bourbon pecan pie and you will see stars it’s that good. Add 1-2 T of bourbon to the filling mixture at the same time you stir in the vanilla… oh my god.