Thanksgiving Desserts

With Thanksgiving just a couple of sleeps away, I realize that if you plan to eat turkey, I’m probably not going to be able to convince you otherwise at this stage.  Shame, because a meat-free Thanksgiving can be brilliantly delicious.  Not to mention healthier and kinder.

But, I think I might – just might – be able to convince you to forgo a dairy or egg-based dessert and replace it with a fabulously delicious dessert.  Just think, it will taste amazing, be a little (or a lot) healthier… and be far kinder than one made with eggs, butter, or dairy.  It’s not a big leap, folks.  It’ s not the main course.   It’s dessert, and I’ve got a few scrumptious suggestions for you…

Chocolate Pumpkin Pie, from "eat, drink & be vegan"

How about an Apple Strudel with Celestial Cream?  Or Gingered Pear Crisp with Pumpkin Pie Ice Cream?  Or maybe a decadent slice of Chocolate Pumpkin Pie or Cashew-Chocolate Crumb Ice Cream Pie is more your thing? 

All of these desserts are not difficult or overwhelming to make.  And, several of them can be made in advance and popped in the fridge (or freezer) a day or two in advance – dessert is then ‘off your plate’ on your big day of cooking!  Here are the recipes:

Apple Phyllo Strudel (from Vive le Vegan!)

Layers of paper-thin phyllo pastry make this version of a strudel light and crispy. The filling has generous chunks of apples that are lightly spiced and sweetened. Pair with non-dairy ice cream if you like, or serve on its own!

4 1⁄2 cups apples, peeled, cut from the core in 4 sections, and thinly sliced
1 1⁄2 tbsp freshly squeezed lemon juice
1⁄3 cup unrefined sugar
2 tbsp unbleached all-purpose flour (see note)
3⁄4 tsp cinnamon
1⁄8 – 1⁄4 tsp fresh grated nutmeg
1⁄8 tsp allspice
1⁄8 tsp sea salt
10 sheets phyllo pastry (see note)
3 tbsp canola oil (or more/less as needed, for brushing the sheets)
2 – 3 tbsp unrefined sugar (garnish)

Preheat oven to 350°F (176°C). In a large mixing bowl, combine the apples with the lemon juice as you slice them. Add the remaining ingredients (except the phyllo pastry sheets, canola oil, and extra unrefined sugar), and toss through to evenly coat the apples. On a baking sheet lined with parchment paper, place a phyllo sheet and brush lightly with the canola oil. Place another phyllo sheet on top and repeat until you’ve used all the phyllo sheets (you don’t need to brush oil on the top sheet that you will be placing the apple mixture on); after every 2-3 sheets, sprinkle a little unrefined sugar over top.

Once you have used all the phyllo, place the apple mixture along the length (longest edge) of the phyllo, leaving about 1 inch from the edges and a couple of inches from the top. Take the bottom of the phyllo and begin to roll the pastry, holding the apple mixture in and tucking it as you go, pushing in the sides to encase the filling as you roll. Once rolled, brush more oil over top of the pastry, and sprinkle with a little more sugar. Bake for 27-30 minutes, remove and let cool before slicing. Serve as is or, even better, with some vanilla non-dairy ice cream or “Celestial Cream” (recipe follows).  Makes 5-6 servings.

Wheat-Free Option: For a wheat-free option, use spelt flour and spelt phyllo.

Notes:
1) To keep the phyllo sheets that you’re not currently working on from drying out, place a damp (not wet) dish towel over them.

2) You can also include 1⁄4 cup or so of toasted chopped nuts such as pecans or walnuts to the mixture, or for some decadence, some non-dairy chocolate chips!

Pumpkin Pie Ice Cream (new recipe, for upcoming cookbook)

3/4 cup canned pumpkin pie mix (I use Farmers Market Organic brand)
1 can coconut milk (regular, not light)
1/3 cup raw cashews
½ cup non-dairy milk (plain or vanilla; I prefer almond milk)
2/3 – ¾ cup unrefined sugar (see note)
1/2 tsp pure vanilla extract
1/8 tsp sea salt
¼ tsp (rounded) guar gum (optional, see note)
Optional add in:
½ – ¾ cup vegan ginger snaps, ginger cookies, or graham cookies, crumbled 

In a blender, add all ingredients (except ginger cookies) and puree until very, very smooth, scraping down sides of blender as needed.  Transfer mixture to an ice-cream maker (following directions of specific model), and churn until mixture is soft-serve consistency.  If using ginger snaps, add during last couple of minutes of churning.  Transfer to a container to store in the freezer.

Notes: 
1) You can start with 2/3 cup of sugar, and then after blending the mix (before churning), test taste for sweetness.  If you think you’d like the ice cream sweeter, add the additional sugar.  Keep in mind that the mix will actually taste a little less sweet to your tongue once frozen, so the blended mix should taste a touch sweeter than you might expect.  I usually use close to the ¾ cup measure of sugar.

2) The guar gum helps to add a mallowy thickness to the ice cream, but you can certainly make it without the guar gum and it will still be delicious and creamy.

Gingered Pear Crisp, from "Vive le Vegan!"

Celestial Cream

Gingered Pear Crisp

Chocolate Pumpkin Pie

Cashew-Chocolate Crumb Ice Cream Pie (from Vive le Vegan!)

I am a huge fan of ice cream cakes and pies. They can be made in advance, and are sure to please even the fussiest eaters! This one is a new favorite, with a chocolate crumb crust and rich cashew-chocolate topping.

Crust:
1 3⁄4  cup chocolate cookie crumbs (see note)
1/4 tsp sea salt
3 1⁄2 – 4 tbsp thick honey alternative (e.g., brown rice syrup)
1 tbsp cashew butter

Filling:
1 946-ml container non-dairy ice cream

Topping:
3⁄4 cup non-dairy chocolate chips
3⁄4 cup plain non-dairy milk (reserve 1⁄2 cup)
1⁄3 cup cashew butter
1⁄8 tsp sea salt
1 tsp pure vanilla extract

Preheat oven to 350°F (176°C). Prepare the crust: in a bowl, combine the cookie crumbs and salt and stir through well. Add the honey alternative and cashew butter and mix through with your fingers until crumbly and holding together somewhat when pressed. Transfer mixture to a large pie dish, pressing it into the bottom and sides of the dish. Bake for 10-12 minutes, then remove. While the pie cools, place the ice cream in the refrigerator to soften.  In a small saucepan over medium-low heat, combine the topping ingredients (except the reserved ½ cup of milk) and stir frequently until mixture is melted and well combined. Be sure not to boil; reduce heat if needed. Turn off heat, add reserved 1⁄2 cup milk, stir until smooth and let cool. Scoop the softened ice cream into the cooled pie crust, distributing as evenly as possible. Place the pie in the freezer to harden the ice cream again. Once ready, pour on the cooled topping, rotating and tipping pie to evenly cover. Return to freezer to harden, then remove to cover with plastic wrap and return to freezer until serving. To serve, let pie sit at room temperature for about 5 minutes, then slice.

Note: Use vegan chocolate cookies or animal crackers and grind in a food processor until fine and crumbly.

Okay, there’s got to be something there to tempt you! Get on with your food shopping and baking!