Does anyone else read their cookbooks like a novel or am I the only one?
The Plantiful Table has been one of the Cookbooks of 2015 that I have been waiting for - when the opportunity to review the book was presented I jumped at the opportunity. I have been following Drea's blog for a couple of years now and fell in love with her approach on feeding Marlowe and how her family treated meal time and food in general.
When selecting the recipe to share with you I actually thought Sweet Potato Pie was a savory side dish....you see, I have never had sweet potatoes in a dessert. I actually never had a sweet potato until I met Justin, about 12 years ago. Now I can't get enough bright orange goodness.
Like any pie you start with pie dough. Making your own dough is really, really easy. Please don't let this part of the process intimidate you. Of course, if you can find a vegan pre made pie crust go ahead and use that. However, I promise you making your own pie dough is so rewarding and very easy. I used my go to pie dough recipe which has yet to fail me.
The recipe calls for sugar and I opted to used date sugar in place of regular sugar which worked beautifully in the filling. After tasting the filling I was actually tempted to skip the whole pie thing and just eat the filling, it was that good.
My pie baked up in about 30 minutes versus the 40-60 minutes outlined in the book- the baking time all is dependent on your crust and oven.
I really enjoyed the stories that went along with each recipe and Kid Friendly notes was a nice touch as well. This book really shows you how easy plant based eating as a family can be - Drea makes it look effortless with easy, approachable recipes based around seasonal whole plant based foods.
Not only is Drea and The Experiment allowing me to share with you this amazing recipe but also host a giveaway!!!
For your chance to win your very own copy of The Plantiful Table enter below!
Please use the box below to enter.}
Sweet Potato Pie // from The Plantiful Table
Makes
one 9-inch (23 cm) pie
I
created this pie for my extended family, who are intense in their quest for
all-things-sweet-potato. Mashed, fried, grilled, baked—you name it, and they’ll
devour it. I’ve put my own spin on a sweet potato pie by making it with coconut
fat, which adds a smooth richness that’s almost magical. Although I’m generally
not a big fan of sweet potatoes (both Marlowe and I will happily eat a creamy
sweet potato soup, but we pass on sweet potato fries), the addition of coconut
milk to this recipe made me fall in love with sweet potato pie. It’s wonderful
paired with vanilla bean ice cream, so be sure to try it that way, too!
·
One 14-ounce
(400 ml) can full-fat coconut milk, refrigerated overnight
·
⅓ cup (104 ml) maple
syrup
·
2 tablespoons
arrowroot powder
·
2½ cups (500
g, or about 2 medium) cooked, peeled, and pureed sweet potato*
·
½ cup (113 g)
sugar
·
2 teaspoons
vanilla extract
·
Cinnamon for
sprinkling on top (optional)
· Pie crust, refrigerated until ready for use
1. Carefully,
without shaking it, open the can of refrigerated coconut milk, scoop out the
fat (the thick white cream that sits on top), and place it into a food
processor. Keep the liquid that’s left over in the can—you’ll use it later.
2. Add
the maple syrup and arrowroot and blend until completely smooth.
3. Add
the sweet potato, sugar, and vanilla and puree, mixing in coconut water as
needed. You want the filling to be a thick, very smooth, almost paste-like
cream.
4. Preheat
the oven to 350°F (175°C).
5. Pull
the refrigerated dough from the fridge and place it on a floured surface. Roll
the dough out into a 12-inch (30 cm) circle. It doesn’t have to be perfectly
round; just make sure it’s large enough to fit your pie dish. Carefully press
the rolled-out crust into the dish and cut off the extra dough around the edges
using scissors or a sharp knife.
6. Scoop
the filling into the pie pan.
7. If
you prefer a two-crust pie, you can take the extra dough and re-roll it out to
make shapes or a lattice for the top. Sprinkle the top with cinnamon, if using.
8. Bake
the pie until the crust begins to brown. This could be anywhere from 40 to 60
minutes, depending on your oven. Once the crust is golden brown, remove the pie
from the oven and allow it to cool completely.
9. Serve
at room temperature, or sometimes slightly chilled is preferable. Refrigerate
any leftovers.
*You
can bake or boil the sweet potatoes—I wrap mine in aluminum foil and bake them
at 450°F (230°C) for 1 hour, then peel off the skin after they cool down a bit.
Credit
line: Recipe from The
Plantiful Table: Easy, From-the-Earth Recipes for the Whole Family, copyright
© Andrea Duclos, 2015. Reprinted by permission of the publisher, The
Experiment. Available wherever books are sold. theexperimentpublishing.com
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My mother used to make a super simple stroganoff with egg noodles, packet gravy and frozen meatballs. I've changed the recipe up quite a bit to use homemade mushroom gravy, veggie noodles and tempeh meatballs.
ReplyDeleteLove Stroganoff it was one of my favorite dinners my mom made growing up!
DeleteThat sounds delicious!
ReplyDeleteMy mum used to make this amazing risotto with peas and luckily it's fairly easy to make a vegan version and it's just so comforting.
That sounds amazing!
DeleteI always read my cookbooks when they arrive like a long anticipated novel. I savor the ingredients and especially the pictures. Thanks for this opportunity to win another lovely book.
ReplyDeleteSweet potatoes are the best food ever. The make the best desserts and there are so many different recipes!
ReplyDeleteTotally agree!
DeleteI really liked my mom's crockpot creations but she never used a recipe so I couldn't recreate them if I tried! They were always warming and cozy to eat, and they made the house smell great while they cooked all day.
ReplyDeleteThat is the best thing about crockpot cooking, coming home to a house that smells so good!
DeleteMy favorite family inspired dish is homemade pizza, not really a dish...more of a plate! It's an ode to my Italian roots, I've somewhat Americanized it but sometimes we serve up Grandma's recipe!
ReplyDeleteFun!
DeleteI can't wait to make this. I love sweet potatoes. I love when recipes are easy.
ReplyDeleteOOPS I was so excited about the recipe, I didn't read what I was supposed to reply on. I love making homemade spaghetti sauce just like my mother already did.
ReplyDeleteGrowing up my granpa and I had a tradition of Spaghetti Wednesday- loved when that day of the week rolled around!
DeleteMy mom makes the best potato pancakes! I've never truly appreciated how much work goes into them until I grated the potatoes myself.. so much respect for her making them as often as she did!
ReplyDeleteNice!
DeleteOh man, sweet potato pie is the best! I really need to make one myself very soon. I think my favorite family-inspired dish is a big vat of classic mashed potatoes. So creamy and delicious. Thanks for the giveaway opportunity!
ReplyDeleteThat is Justin's fave too- Mashed Potatoes!
DeleteThis pie looks scrumptious! My favorite family inspired recipe is Left-Over Pie. After the family has enjoyed whatever get together, we take the leftovers and layer them in a casserole dish and bake for dinner the next night. It used to be turkey & gravy, etc. but since I went plant based it's Thankful loaf, mashed potatoes, any kind of squash or sweet potato or root veg just layered and covered with mushroom gravy and baked! Yum! And now I'm hungry!
ReplyDeleteSuch a fun tradition!
DeleteMy mom's fancy "company dish" was Chicken Marbella/Mirabella... super easy and super impressive looking :)
ReplyDeleteI love that your Mom had a "company dish"
DeleteI love winter stews with big chunks of vegetables. They remind me of growing up and cooking with my mom!
ReplyDeleteMe too, beef stew is my all time comfort stew!
DeleteMy favorite is a hearty vegetable soup, especially this time of year!
ReplyDeleteI really love any kind of soup, especially this time of year :)
DeleteI love pasta with pesto as a delicious family dish!
ReplyDeleteTaco Salad has been adapted to vegan and been a family favorite for over 25 years. =)
ReplyDeleteMexican rice and bean casserole with guacamole and corn chips!
ReplyDeleteA really hearty soup with beans, veggies and pasta!
ReplyDeleteI always associate soup with family. I loved my mom's french onion soup and chicken noodle soup back in the day... now she sometimes makes a vegan version of french onion soup :-)
ReplyDeleteA crockpot chicken, kale, carrot soup. Perfect for winter nights!
ReplyDelete