I have another pumpkin recipe for you today – plus a couple of festive recipes perfect for Thanksgiving, Christmas, and all your holiday celebrations!
Let’s start with dessert. Why not, it’s the chapter of cookbooks we flip to first, right? This Chocolate Pumpkin Pie is one of my favorite recipes. (Do I keep saying that?) But, it’s true! And, I know my readers have loved it over the years. Why? Partly because it is SO darn easy to make, and also because it doesn’t use things like vegan sour cream and vegan cream cheese (a lot of pumpkin pie recipes tend to). This is a very rich pie, so as I say, a little slice will do ya’!
Chocolate Pumpkin Pie soy-free
This pie is rich and decadent, so a little slice will do!
1 1/4 cups non-dairy chocolate chips
1 can (14-oz/415-ml) organic pumpkin pie mix (I use Farmer’s Market Organic brand)
2 tbsp unrefined sugar
2 tsp arrowroot powder
1/8 tsp (rounded) sea salt
1 prepared pie crust of choice (optional – this pie is so rich, you can really make it without any crust)
2 tbsp non-dairy chocolate chips, optional (for garnish)
Preheat oven to 425°F (220ºC). Fit a metal or glass bowl over a saucepan on medium-low heat and filled with several inches of water (or use a double-boiler). Add 1 1/4 cups chocolate chips to bowl and stir occasionally as water simmers (not boils), letting chocolate melt. While chocolate is melting, in a food processor, add pumpkin pie mix (scraping out everything from can), sugar, arrowroot powder, and salt. Purée until very smooth, scraping down sides of bowl as needed. Once chocolate is melted, add to food processor and purée with pumpkin mixture, scraping down sides of bowl as needed. Pour mixture into pie crust (scraping out all filling) and tip pie back and forth gently to evenly distribute filling (if not using a crust, wipe/spray your pie plate with a smidgen of oil). Sprinkle on 2 tbsp chocolate chips.
Bake for 15 minutes, then reduce heat to 350ºF (180ºC) and bake for another 35 minutes, until pie is set (the center may be soft, but it will set further as it cools). Carefully remove from oven and place on cooling rack. Let cool completely before slicing, refrigerating if desired.
Note: You can use any pie crust of choice, including a wheat-free or gluten-free crust (see Let Them Eat Vegan for both wheat-free and gluten-free pie crusts).
Next, for your Thanksgiving dinner, the main course! I have received rave reviews about this savory tart from Let Them Eat Vegan. It is pretty easy to make, and you can even bake it without a crust if you prefer. Definitely the centrepiece for your holiday dinners.
Festive Chickpea Tart gluten-free option, oil-free option
Move over faux turkeys! This savory tart takes center plate with its combination of chickpeas, crunchy walnuts, spinach, and seasonings nestled together. This dish is elegant enough to serve for holiday gatherings, but also easy enough to make for a family dinner any time of the year.
1/2 – 1 tbsp olive oil (or water for oil-free)
1 cup onion, diced
1/2 cup celery, diced
4-5 medium-large garlic cloves, minced
1⁄4 tsp sea salt
Few pinches freshly ground black pepper
2 cups chickpeas, reserve 1/3 cup
2 tbsp freshly squeezed lemon juice
2 tsp tamari
1/2 tsp ground sage
1/4 tsp sea salt
3/4 cup walnuts, toasted
1/3 cup rolled oats (optional, see note)
1 – 10 oz pckg frozen chopped spinach, thawed and squeezed to remove excess water (about 1 cup after squeezing)
1/4 cup dried cranberries
1/4 cup fresh parsley, chopped
1 tbsp fresh thyme, chopped (or 1 tsp dried thyme added to puree)
1 prepared whole-wheat pastry pie crust, thawed (see note)
1/2 tbsp olive oil (optional, omit for oil-free)
1 tsp tamari
2 tbsp walnuts, chopped (for topping, no need to toast beforehand)
Add oil, onion, celery, garlic, salt and pepper in a skillet over medium-high heat. Cook 9-10 minutes, stirring occasionally, until softened and turning golden. In a food processor, add chickpeas (except reserved 1/3 cup), lemon juice, tamari, sage, salt, and sautéed mixture, and partially puree (not fully like hummus, but leaving some chunkier consistency). Add toasted walnuts and oats, and briefly pulse to lightly break up nuts. Transfer to a bowl, and stir in spinach, cranberries, parsley, thyme, and reserved chickpeas. Transfer mixture to pie shell (or lightly oiled pie plate, see note), smoothing to evenly distribute. Combine oil and tamari, and brush over top. Sprinkle on walnuts. Bake in preheated oven at 400 degrees for 30-35 minutes, until tart is golden on edges and top. Cool 5-10 minutes, then serve with cranberry sauce, a spoon drizzling of oil/balsamic vinegar slurry, or other sauce of choice. Serves 4-5.
Note: The rolled oats, while lending some structure to the tart, can easily be omitted.
Note: This tart can be made without the pastry crust, if needed. Do not over bake as tart will tend to dry out without a crust.
And, I think you need cranberry sauce on the side. This recipe is also a reader favorite, from eat, drink and be vegan.
Traditional Cranberry Sauce gluten-free, oil-free, soy-free
You’ll never buy another store-brand cranberry sauce after you’ve tasted this one – and, it’s a breeze to make!
1½ cups fresh cranberries, rinsed (see note)
½ cup pure maple syrup
¼ tsp sea salt
1 tsp balsamic vinegar (optional)
In a pot on medium-high heat, combine ingredients and bring mixture to a boil, stirring occasionally. Once boiling, reduce heat to simmer for 10–15 minutes, stirring occasionally, until cranberries have broken down. (Reduce heat is sauce is sticking or is simmering too rapidly.) Once sauce has thickened, taste test, and add balsamic vinegar for a touch of sourness if desired. Serve warm or chilled. Makes about 1 cup.
Note: Frozen cranberries can also be used; just continue simmering until cranberries break down into entire mixture thickens and becomes deeper in color.
Have you planned your holiday menu?… what are you making?