rants & recipes

I've been trying to perfect vegan pecan pie for a while ... this was the best outcome so far but I still wouldn't say it's perfect. I plan to try, soon, the version floating around on the interwebs that calls for saltine crackers and applesauces. Sounds a bit crazy, but I think it just might work.

Anyway, here is the recipe for my lastest attempt. If the applesauce/cracker approach fails, I'll pick up from this recipe and start making adjustments and tweeks again.

The below amounts are for one 5" (inside diameter) pie.

• 18 grams coconut oil
• 18 grams shortenting
• 12 grams vegan margarine
• 1 1/2 tbsp hot water
• pinch salt
• pinch sugar
• 100 grams flour

1. Melt fat with hot water.
2. Mix in dry ingredients until combined.
3. Press into pie plate.
4. Put in the freezer while preparing filling.

• 1/2 cup pecans, chopped
• 3 tbsp light or dark corn syrup
• 3 tbsp brown sugar
• 1/2 tsp vanilla
• 2 tsp ener-g + 1 tbsp water
• 2 tsp Bisquick
• 1 tsp pectin, dissolved in 3 heated tbsp soymilk

1. Preheat oven to 350 degrees.
2. Blend all ingredients, except pecans, in a food processor until smooth.
3. Line chilled pie shell with pecans.
4. Top with filling.
5. Bake for 50-55 minutes.