PEANUT BUTTER PIE

SERVES 8 SLICES

Vegan cooking spray (soy-free if necessary)

CRUST

1 cup oat flour (certified gluten-free if necessary)

1/2 cup almond flour

1/4 cup coconut sugar (or brown sugar)

1 tbsp. arrowroot powder

1 tsp. ground cinnamon

1/2 tsp. vanilla powder, optional

1/2 tsp. baking soda

1/2 tsp. salt

6 tbsp. very cold vegan butter (soy- free if necessary)

1 tsp. apple cider vinegar

FILLING

1 cup unsalted, unsweetened, smooth natural peanut butter

One 12-oz. vacuum-packed block extra firm silken tofu

5 tbsp. chilled, hardened canned coconut cream (see Tip)

1/2 cup coconut sugar (or brown sugar)

2 tbsp. tapioca powder

1 tsp. vanilla extract

1/2 tsp. salt

PEANUT BUTTER CRUMBLE

1/4 cup unsalted, unsweetened, smooth natural peanut butter

1/4 cup oat flour (certified gluten-free if necessary)

1/4 cup powdered sugar (or xylitol)

NUTRITIONAL VALUES

Calories: 302kcal
Fat: 8.5g (0.9g S.Fat)
Carbs: 74.6g
Protein: 12.4g
Sugar: 27.2g
Sodium: 608mg

METHOD

Preheat the oven to 375°F (220°C, or gas mark 7). Lightly spray a 9-inch pie pan with cooking spray.

To make the crust: Whisk together the oat flour, almond flour, sugar, arrowroot, cinnamon, vanilla powder (if using), baking soda, and salt in a large mixing bowl. Cut in the butter and vinegar until the mixture resembles wet sand and no pieces are larger than your pinkie fingernail.

Pour the mixture into the pie pan and evenly distribute and spread the crust along the bottom and up the sides with your hands. 10 minutes in the oven Remove from the oven and set aside to cool completely before filling.

To make the filling: Combine the peanut butter, tofu, coconut cream, sugar, tapioca powder, vanilla, and salt in a food processor. Blend until smooth. Pour into the crust that has been prepared. Place in the refrigerator until ready to use.

To make the crumble: Combine the ingredients in a small bowl and stir with a fork until crumbly. Crumble the crumbles on top of the pie. Chill in the refrigerator for at least 2 hours, or until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.

RECIPE NOTES

Overnight, chill a can of coconut cream or full-fat coconut milk. The cream will separate from the water as it hardens. To open the can and remove the lid, use a can opener. Scoop out the solid coconut cream with care. Remove the water (or save it for later use). If you can find a 5.4-oz. can of coconut cream, you'll have enough cream for this recipe.

SWEET POTATO SHEPHERD’S PIE

SERVES 6 PORTIONS

Olive oil spray

TOPPING

Olive oil spray

2lb (32 oz) sweet potatoes or yams, peeled and chopped

2 tbsp. unsweetened non-dairy milk (nut-free and/or soy-free if necessary)

2 tbsp. olive oil

1 tbsp. nutritional yeast, optional

1/2 tsp. garlic powder

Salt and black pepper to taste

Pepita Parmesan

Chopped fresh rosemary

FILLING

1 tsp. olive oil

1 red onion, diced

2 garlic cloves, minced

2 large carrots, peeled and chopped

3 celery stalks, chopped

3 cups cooked great Northern beans (or two 15 oz. cans), rinsed and drained)

227g (8oz) cremini mushrooms (or button mushrooms), sliced

1 tbsp. chopped fresh rosemary

1 tbsp. chopped fresh thyme

1/2 cup low-sodium vegetable broth

2 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy- free)

2 tbsp. no-salt-added tomato paste

1/4 cup chopped sun-dried tomatoes (rehydrated in water and drained, if necessary)

1/4 cup chopped pitted green olives

1 tbsp. lemon juice

Salt and black pepper to taste

NUTRITIONAL VALUES

Calories: 270kcal
Fat: 2.6g (1.3g S.Fat)
Carbs: 65.9g
Protein: 16g
Sugar: 21.3g
Sodium: 216mg

METHOD

Preheat the oven to 400°F (200°C, or gas mark 6). Spray an 8-inch square or 10-inch round baking dish lightly with olive oil. If you have a shallow Dutch oven or large cast-iron skillet, you can cook the filling in that first, then bake the casserole.

To make the topping, cover the sweet potatoes with water in a medium pot. Bring to a boil and cook for 8 to 10 minutes, or until a fork can easily be inserted. Remove from the heat and set aside to drain. Mash the potatoes with the milk, olive oil, nutritional yeast (if using), and garlic powder until smooth. Alternatively, a hand mixer or food processor can be used. Once smooth, season with salt and pepper.

Make the filling while the sweet potatoes are boiling: Heat the olive oil in a large, shallow oven-safe saucepan (or a Dutch oven or cast-iron skillet) over medium heat. Sauté the onion and garlic for 2 to 3 minutes, or until the onion is translucent. Cook for 3 minutes more after adding the carrots and celery. Combine the beans, mushrooms, rosemary, and thyme in a mixing bowl. Cook, stirring occasionally, for about 5 minutes.

In a cup or small bowl, whisk together the broth, liquid aminos, and tomato paste. Cook for 5 minutes more after adding the sun-dried tomatoes and olives to the vegetables. Remove from the heat and season with salt and pepper.

Filling should be poured into the prepared pan (or leave it in the Dutch oven). Cover the top with the mashed sweet potato. Garnish with Pepita Parmesan and rosemary. Bake for 15 minutes, or until the top is crisp and golden. Serve right away. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.