Thanksgiving Countdown (Fat Free Vegan Pumpkin Pie)

Im not really sure when I got hooked on telling the world fat free vegan recipes. Actually I do know. It's when some of my family decided it was for them. And my world of hosting turned up-side-down. (k, I'm being completely dramatic, but you just can't order a pizza...)

So here's a tried and true Fat Free Vegan Pumpkin Pie. From my sister, who, although sharing her life with a vegan, is a noteworthy meat eater :)

Apparently this pie makes it's own crust:


Impossible Vegan Pumpkin Pie

1 1/2 cups soymilk
1 tbsp. Ener-G egg replacer*
1/4 cup water*
1 tbsp. cornstarch
1 tsp. vanilla
2 cups pureed or mashed cooked pumpkin (or cushaw or winter squash)
1/2 cup rice flour (or flour of your choice--not whole wheat)
2 tsp. baking powder
3/4 cup sugar
1/4 tsp. ginger powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. salt

Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.

Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn't be uncooked.)

Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

*If you don't have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs. Of course, if you're not vegan, you could use two eggs, but why not give the vegan version a chance?

153 calories, 1g fat, 3g fiber

found on fat free vegan blog

(sorry no picture, no link, no bold, reader friendly post- don't know what's up with blogger right now?)

Fat Free Vegan Lentil Stew

This past Friday, a few of my friends and I had our second annual meal exchange. We each make enough meals for participating families, and so we each receive meals to stock our freezer for the busy holiday season! Last year I made and received 6 frozen meals. This year, three people bailed because of sickness, out of town, and full term pregnancy- but I still made and received 3 meals. That's three nights of not cooking! Woohooo!

My friend who plans and hosts it does a great job. Her house is always clean and inviting, and the dining room table was packed full of treats for the kids and moms.

We put the cooked meals in freezer friendly storage somethings, put instructions on how to reheat and serve, and include a copy of the recipe. Two of my friends and their families follow a fat free vegan diet. I made a Fat Free Vegan Lentil Stew. Mr. Incredible even loved it. And he is alll about the beef:

Easy Lentil Stew

3 cups broth

28. oz can peeled Italian tomatoes, undrained

1/2 cup red wine

1/4 cup dried parsley

3/4 tsp crushed red pepper

1 lb. dried lentils, rinsed and drained with stones removed

1 large onion, chopped

4 carrots, peeled and chopped

4 celery stalks, sliced

4 oz. chopped mushrooms

3 tsp. garlic

Throw everything in your crockpot. Break up the tomatoes if you feel like it. Cover. Cook on high for 2 hours, then low for 4. (Or high for 4. Or low for 10. What every your day can handle.)

Serve on top of rice if you want a starch with your meal. !enjoy!