Savory Pumpkin Pie

 

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My friend, Jasmine, and I created a Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!

Since Jasmine and I both already have pumpkin pie recipes, but still wanted to incorporate pumpkin into our Thanksgiving menu, Jasmine came up with the idea of making a savory pumpkin pie!  We used my quiche recipes as a base and we just added a few more herbs and, of course, pumpkin into the mix!  It worked like a charm!

Not only is this savory pumpkin pie delicious, it is also vegan, gluten-free, and soy-free!  The herbs, almond meal, and oat flour give the crust a delicious flavor and a pleasant nutty texture.  The garbanzo filling provides somewhat of an “egg”-like filling, and the sautéed leeks, pumpkin, herbs, and sliced almonds add more dimensions in flavor and nutrients to the quiche-like pie.

We hope you include this recipe, as well as our other recipes, on your holiday tables!

If you’d like to try my Mushroom, Zucchini, and Leek Quiche and Leek and Almond Quiche recipes, find them in the My Eclectic Kitchen App!

This recipe was inspired by ingredients that Vitacost.com kindly sent to me.  Click on the ingredient links to purchase the same ingredients I used to this.  Click here for Vitacost.com savings.

 

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Photo Credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan

 Twitter: @yvonnemrod  @sweetsimpleveg and hashtag #SweetEclecticThanksgiving and #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

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Savory Pumpkin Pie

Servings: 6-8

Time: 2 hours 40 minutes.

Diet: V, GF, GFV, DF, SF, SRF

 

Ingredients

Filling:

1 cup garbanzo bean flour

1/2 tsp sea salt

1 1/4 cups lukewarm water

3 cups leeks (about 3-4 medium leeks), pale and green parts only, cleaned well and thinly sliced

2 cups, baked pumpkin, ¼ “x 1/2” pieces

1 tsp flat leaf Italian parsley, roughly chopped

3 Tbsp coconut oil, melted

2 Tbsp sliced almonds

 

Crust:

1 cup oat flour

1/2 cup almond flour

1/4 tsp xanthan gum

1/4 cup flat leaf Italian parsley, roughly chopped

1 Tbsp fresh thyme, roughly chopped

½ tsp sage, roughly chopped

1/8 tsp fine sea salt

2 pinches freshly ground black pepper

1/3 cup cold-pressed grapeseed or olive oil

3 Tbsp filtered water

Tip: Oat flour can be made by grinding oat groats or rolled oats  in a blender or food processor until it has a fine flour-like  consistency.  Also, leftover almond pulp that has been saved in the freezer from making homemade almond milk can be used for the almond flour.

 

Directions

1. In a medium bowl, whisk together garbanzo bean flour, 1/2 tsp sea salt and 1 1/4 lukewarm water.  Cover with a plate and set aside at room temperature for 2 hours

2. Peel and deseed pumpkin. Cut into large pieces. Bake in a 400 degree oven for about 25 minutes. Halfway through baking, flip the pieces of pumpkin. Remove from the oven and cut them into smaller pieces, ¼” thick and as wide as ½” .

3. Sauté the pumpkin with 1 tsp coconut oil and a sprinkle of sea salt and freshly ground black pepper until the pumpkin pieces brown. Set aside.

4. Turn down the oven to 350 degrees F and prepare the crust.

5. Spray a 9 ½-inch tart pan with a removable bottom with non-stick cooking spray and place it in the center of a baking sheet.

6. In a food processor, add all crust ingredients except for the oil and water. Pulse 3-4 times to combine. (If you don’t have a food processor, simply add to a bowl and mix very well)

7. Add water and oil, then pulse until the dough comes together and forms a ball. Place the dough on the prepared tart pan and press the crust into the pan, making sure to push the crust into the grooves of the pan.  Pat the dough until the crust is even.  Bake for 12 minutes, remove the crust from the oven, then set it aside to cool.  Raise the oven temperature to 500 degrees.

8. In the same sauté pan, heat 1/4 tsp coconut oil on medium heat, then sauté the leeks until translucent, about 7 minutes. .

9. Very carefully (because they will be hot) line the leeks evenly on the base of the crust, then layer on the pumpkin and sprinkle with slivered or sliced almonds.

10. With a large spoon, skim off and discard bubbles from the garbanzo mixture.

11. Add 1 tsp parsley and 3 Tbsp of melted coconut oil to the garbanzo flour mixture.  Whisk and pour the mixture onto the vegetables in the crust.  Immerse the vegetables into the liquid so they don’t burn in the oven, pressing down on the vegetables that stick out of the liquid.  If they continue to peek out of the batter, that’s fine. You might not need all of the garbanzo mixture—you might have about 3Tbsp of the garbanzo mixture left.

12. Carefully place the baking sheet into the preheated 500-degree F oven for 25-27 minutes.

13. Cool for 15 minutes before removing the outer part of the tart pan.  Slice and serve.

 

 

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Mushroom Gravy

 

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Thanksgiving is fast approaching and my lovely friend, Jasmine Briones, and I want to make your Thanksgiving one to remember! We created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes that will make everybody’s taste buds dance for joy! We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!

This easy and flavorful mushroom gravy goes perfectly with Cauliflower Puree and “Meat”loaf. The caramelized mushrooms and port wine give this gravy a nice richness, the herbs bring it to life, and the arrowroot thickens the gravy while giving it a glossy sheen. I like to make this gravy a day in advance so that the flavors merry well together overnight.

We hope you enjoy it!

 

Please make sure to tag us on 

Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan

 Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

 

Mushroom Gravy

Servings: 6-8

Time: 30 minutes

 

Ingredients

1 cup sweet onion, chopped

3 cloves garlic, minced

½ tsp thyme, chopped

10 oz. crimini mushrooms, sliced

¼ tsp sea salt

¼ tsp freshly ground black pepper

2 Tbsp port

2 ½ cup vegetable stock

1 Tbsp arrowroot, ground

1/8 tsp parsley, chopped

1/8 tsp sage, chopped

1 pinch rosemary, chopped

 

Directions

Note: This recipe can be made one day in advance.

1. In a medium saucepot, add onions, garlic, and thyme. Cook over medium heat, stirring often, until onions turn translucent and just start to brown. About 10 minutes. If the onions and garlic start to stick to the pan, add 2 Tbsp vegetable stock.

2. Add the crimini mushrooms, sea salt, pepper, and cook until the mushrooms begin to brown, stirring often. This can take 10 minutes.

3. Add the port and stir for about 1 ½ minutes.

4. Measure out the vegetable stock. Dissolve the arrowroot into the vegetable stock by whisking it with a small whisk or fork.

5. Add the vegetable stock and arrowroot mixture to the pan. Add the remaining herbs: parsley, sage, and rosemary.

6. Bring the gravy to a boil, then to a low simmer for about 15 minutes. Season to taste. Serve warm.

 

 

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Garlicky Cauliflower Puree

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Thanksgiving is fast approaching and my lovely friend, Jasmine Briones, and I want to make your Thanksgiving one to remember!  We created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes that will make everybody’s taste buds dance for joy!  We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!

This recipe is a great healthy vegan take on garlic mashed potatoes.  Garlicky Cauliflower Puree dressed with Mushroom Gravy is a wonderful side dish for any holiday meal.  It is so easy to make and can be enjoyed year-round!

When trying to eliminate or reduce carbs like rice or potatoes from your diet, using cauliflower is a perfect substitute.  I use cauliflower to make cauliflower “rice”, a couscous substitute, and to make cauliflower puree or mash.

This garlicky cauliflower puree feels and tastes very similar to mashed potatoes, but is so much better for you.  This recipe contains no cream, butter, fake butter, or oil.  Roasted garlic gives this a lovely full flavor.  I enjoy my garlicky cauliflower puree with “Meat”loaf and Mushroom Gravy.

What are some benefits of eating cauliflower?  This cruciferous vegetable is naturally high in both fiber and B-vitamins.  One cup of cooked cauliflower equals 2.28 grams of protein.  It also contains antioxidants and phytonutrients that can protect against cancer, fiber that helps with satiety, weight loss and a healthy digestive tract, choline that is essential for learning and memory, omega-3 fatty acids that reduce inflammation, as well as many other important nutrients.

We hope you enjoy this recipe during the holidays and throughout the year!

Note: This recipe has already been shared on my blog and is a client favorite. Hope it will be one of your favorites, too!

 

Photo Credit: Jasmine Briones

Please make sure to tag us on 

Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan

 Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

Garlicky Cauliflower Puree

Servings: 6-8

Time: 40 minutes

 

Ingredients

1 large head of garlic

1 head of cauliflower

2+ cups vegetable stock

½ tsp sea salt

 

Garnish

¼ bunch chives

 

Directions

1. Preheat the oven to 400 degrees F.

2. Slice off the top of a large head of garlic to expose the cloves inside. Place the head of garlic on a piece of foil, cut side up. Drizzle about 2-3 Tbsp vegetable stock and wrap it tightly in the foil. Roast until cloves are lightly browned and tender, about 30-35 minutes.

3. Clean the cauliflower, removing the outer leaves and base. In a medium saucepot, add 2 cups of vegetable stock, ¼ tsp sea salt, and the cauliflower. Set the pot over medium heat.  Bring it to a boil, then down to a simmer. Cover and cook until tender, about 20-25 minutes.

4. Once the garlic has roasted, let it rest for at least 5 minutes.  It will be hot.  Carefully open the foil, pick up the bulb, and push the garlic cloves from the skin (peel), starting from the bottom up, pushing the roasted cloves out and into a blender.

5.  Strain the cauliflower and reserve the vegetable stock.  Transfer the cauliflower to the blender.  Add the remaining ¼ tsp sea salt. Add ½ of the reserved liquid. Blend and adjust the consistency. If the cauliflower is too thick, add more stock. If it’s too thin, try cooking the liquid out on the stovetop.

6. Season to taste and top with chopped chives.

 

Photo Credit: Jasmine Briones

Please make sure to tag us on 

Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan

 Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

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