Tender Pumpkin Pie

3 comments

with a carrot and ginger heart 🙂

Since in our home has arrived Attila, the mega blender which would pulverize even the steel beams, we happily spent a week in mashing, pulverizing, mixing, grinding, crumbling, with great joy and delight our spirit and taste buds. What you see below, peeping between the clumps of dill and the fake sunflower (now ubiquitous in almost all of my recipes) is the result of a particularly good blend.

Ingredients:
500g tofu
400 g pumpkin
3 tablespoons of potato starch
2 tablespoons of miso
cumin
2 carrots
1 small clove of garlic
1 table spoon of extra virgin olive oil
1 tablespoon of chopped ginger
rosemary
sage
sunflower seeds for garnish
vegan cheese for garnish (but not necessary)
pepper (if desired)
fennel for garnish

Method:
Cook the pumpkin as you wish. In this case, I did it with the microwave. Once cooked and peeled, process it together with the tofu. Add miso, cumin, rosemary, sage and a dash of pepper if you like. Set it aside. Cook the carrots: I’ve very finely sliced them (perhaps, it would be even better if you could shred them into julienne strips) and cook in a pan with a clove of garlic (whole, as in the end I removed it) and oil. Just soften them a bit, they will cook later anyway. Towards the end add the ginger. I also blended the carrots (after, as I said, removing the garlic).
Now, add the potato starch to the pumpkin mixture and mix it well. I took a plumcake pan (a disposable one, in fact),I greased it with a little oil and I pour there half the pumpkin mixture. Then, on the surface and centrally, pour the carrot/ginger mixture, sausage-shaped kind of say. Pour the other half of the pumpkin mixture over and bake for about twenty minutes.
Towards the end, should you wish you can add vegan cheese to the surface as I did … remnant of a kind of a successful experiment but not worth posting. Garnish with dill, and sunflower seeds.

A closer look to the interior…

  1. EleonoraNW3 11 September 2010 at 13:30

    …you know what? It was GREAT 🙂


  2. Cassandra78 11 October 2010 at 09:39

    I very much like the colour and the orange heart!
    Which kind of vegan cheese did you use? Maybe we could try to put it in the inside as well, I mean in the “heart” with the carrot


  3. EleonoraNW3 11 October 2010 at 09:46

    Hi Cassandra78, I just used the vegan mozzarella, whose recipe you can find in this blog. It’s easy to do, mine here didnt’ come out that well as I didn’t have all the ingredients, otherwise it’s brilliant.



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