Sunday, November 07, 2004
Cool blue green Thanksgiv...eeng
November, a cold snap in Fla.(60s) and the advent of our annual Vegetarian Thanksgiving reminds us that this year we're settin' out a cool blue Cajun feast for the first holiday meal of the season. To kick off the festivities and in honor of those intrepid cyclers who finished the first end-to-end run; Maine to Key West along the East Coast Greenway, and because we always start with dessert we offer:
Key Sweet Potato Pie
Ingredients
2 Cups mashed sweet potatoes
1/3 Cup raw sugar
2 Tbls soy spread
2 Tbls key lime juice
2 Tbls bourbon (Lousianna, Kentucky - makes no difference)
1 Tbls orange juice
2 tsps egg replacer
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp nutmeg
pinch of kosher salt
1 tin Pillsbury original crescent rolls (vegan)
Topping
1/4 Cup Tofutti cream cheese
2 Tbls key lime juice
1 Tbls confectioners sugar
Preparation
Line a 9" pie tin with the crescent roll dough and pre-cook for 20 minutes until golden brown.
Cream the mashed sweet potatoes, with all the remaining ingredients and pour the mixture into prepared pie shell. Cook at 400 degrees Farenheit for 30 minutes covered. Remove and allow to set at room temperature.
Wisk Tofutti, lime juice and confectioners sugar until it forms a light green whipped cream.
Serve topped with whipped cream and a slice of lime.
serves 6
vegan
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