Pumpkin Cheesecake Pie + Basic Pumpkin Tofu Pie

By Alex Bury, VO Organizational Development Consultant

Pumpkin Pie

I’m a graduate of the Culinary Institute of America—the CIA—and I couldn’t get my degree without spending a chunk of time in the pastry kitchen.

Honestly, pastry work has just never been my “thing.” You have to be so careful and exact with everything! The savory side of the kitchen is much more forgiving of last minute spice changes or experimentation.

I do, however, have two amazing pie recipes that I’ve been making for 20 years. One is a classic pumpkin cheesecake pie and the other is a chocolate fudge pecan pie. The chocolate fudge pie will be shared in December—great things come to those who wait!

These pies aren’t fussy or fragile like so many baking recipes. Every year between Thanksgiving and December 31 I make at least 4 of each, sometimes more, and I usually serve them to non-vegans with rave reviews.

And this year I’ve added a third pie to my baking standards list—basic pumpkin tofu pie.

This fall, Vegan Outreach is hosting a series of informational meetings at churches in Los Angeles, CA. The congregations and local communities are almost completely non-vegan. Vegan advocacy, Whole Foods, kale smoothies, and Tofurky haven’t been a part of these communities.

Therefore, we needed a pie recipe that didn’t use any fancy ingredients—like agar or vegan cream cheese—didn’t need a Whole Foods to complete the shopping list, was somewhat healthy and inexpensive, and was delicious enough that a non-vegan would love it.

I found a recipe that met these criteria! It’s made with tofu, which is a good source of protein and easy to find; canned pumpkin, which is cheap, nutritious, and also easy to find; sugar; and spices.

Whichever pie you make, be sure to serve it with your favorite non-dairy ice cream and a sprinkle of cinnamon!

Pumpkin Cheesecake Pie

Yields 8 servings.

Ingredients

  • 1 15 oz can of pumpkin
  • 1 8 oz container vegan cream cheese (I use Follow Your Heart brand)
  • 1 container (12.3 oz) Mori-Nu firm silken tofu
  • 1 cup granulated sugar
  • 3 tablespoons flour
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg
  • 1 ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 vegan pie crust (see Recipe Tips/Variations below)

Directions

  1. Preheat the oven to 350°F.
  2. Puree all of the ingredients—the filling for the pie crust—in a food processor until you have a very smooth consistency.
  3. Pour the filling into the unbaked pie crust and bake for 50 minutes.
  4. Allow the pie to cool for 60 minutes. Cover with plastic wrap and refrigerate for 6 hours or overnight before serving.

Recipe Tips/Variations

  • It’s easy to buy pre-made vegan pie crusts in the freezer section of your store! If you’re like me and have zero patience for making pie crusts from scratch, I highly recommend buying one. If you have the time and patience, though, feel free to use your favorite vegan pie crust recipe!
  • A vegan graham cracker pie crust is also a delicious option!
  • It really helps to make the pie a day before your meal so it can set up and chill overnight.

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Basic Pumpkin Tofu Pie

Yields 8 servings.

Ingredients

  • 1 15 oz can of pumpkin
  • 1 container (12.3 oz) Mori-Nu firm silken tofu
  • ¾ cup brown sugar
  • 2 tablespoons maple syrup
  • 1 ½ teaspoons of pumpkin pie spice mix (see below if you want to make your own)
  • ⅛ teaspoon salt
  • 1 vegan pie crust (see Recipe Tips/Variations above)

Directions

  1. Preheat oven to 350°F.
  2. Mix all of the ingredients—the filling for the pie crust—together in a food processor. Make sure the filling is extremely smooth and blended. Once you’re sure it’s smooth and creamy, give it another 60 seconds of processing to make it fluffy.
  3. Pour the filling into the unbaked pie crust and bake for 45 minutes. If the crust and top of the pie aren’t golden brown, bake for another 15 minutes.

Recipe Tips/Variations

  • Let the pie cool very well and then cover with plastic wrap, chill overnight, and enjoy the next day!

Make Your Own Pumpkin Spice Mix!

  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg

Espresso Ice Cream Nachos

By Alex Bury, Organizational Development Consultant

Espresso_Ice_Cream_Nachos-Sep17

Ice cream nachos are really a “thing.”

I was in a gourmet ice cream store in Anchorage, AK last month when I saw a sign that read, “Ice Cream Nachos.” And, yes, the store had vegan flavors—Anchorage is awesome for vegan eating! I was in a hurry and didn’t get to try them, but I knew I’d be making my own when I returned home.

This is what the set up looks like—

  • Pieces of crispy ice cream cone to replace the corn chips
  • Ice cream to replace the “meat”
  • Whipped cream to stand in as the sour cream
  • Chocolate syrup, fruit, and nuts replace the olives, onions, and avocado

Espresso Ice Cream Nachos 2

Most of the ingredients are easy to find at any grocery store, anywhere you live. The only tricky thing could be the vegan whipped cream. Either plan ahead and ask your local store to special order it or make your own sweet, yummy whipped cream using aquafaba or coconut milk.

My recipe is below, but adjust it according to your tastes. Fresh strawberries would be nice in the summer, or banana-walnut ice cream with strawberry syrup? Or what about chocolate-peanut butter ice cream with chopped peanuts and a cinnamon sprinkle?

Espresso Ice Cream Nachos

Yields 2-3 servings.

Ingredients

  • 1 box of your favorite ice cream cones*
  • 1 bottle of your favorite chocolate syrup*
  • Several scoops of 1, 2, or 3 flavors of your favorite vegan ice cream—I used chocolate soy, coconut cappuccino, and vanilla cashew
  • ½ cup chopped nuts of your choice—I used roasted and salted almonds. The salt adds a nice touch
  • Maraschino cherries*
  • Fresh or dried fruit of your choice—I used ¼ cup dried cranberries and ¼ cup fresh pomegranate seeds since it’s fall. I wanted some red color!
  • ¼ cup toasted coconut

*All of these things are usually naturally vegan. Give the ingredients a quick scan before buying. It’s a pretty easy shopping list, and you can grab it all at your local Safeway, Fred Meyers, Publix, Target, etc.

Directions

  1. Break up the cones into large, uneven pieces. Lightly toast so they’re warm and extra crispy.
  2. Top with the syrup, nuts, fruit, and coconut.
  3. Right before serving, top with the ice cream, whipped cream, and cherries.

Recipes Tips and Variations

  • I scooped the ice cream the night before and kept it frozen. That way the nachos didn’t melt quite so quickly when I was assembling the masterpiece…I mean the dish.
  • These are best served to a group of hungry 10 year-olds at a slumber party. I don’t know that many kids, so I tested the recipe on a hungry group of Vegan Outreach staffers. It was a smashing success!

Leave a message in the comments below if you come up with cool new flavors!

Vegan. That’s Right.

You may have seen Victor Sjodin, VO’s Director of Outreach, sporting a shirt that reads, “Vegan. That’s Right.” Now you can have your own—and your purchase will support Vegan Outreach!

With its big, bold lettering, this shirt is a great way to spread the message of compassionate vegan living.

For a limited time only, 25% of the proceeds will benefit Vegan Outreach’s work to end violence towards animals.

Hoodies, totes, mugs, and phone cases are also available for purchase.

Buy yours now and help animals at VeganThatsRight.com!

Thank you!

Video: Loaded Vegan Nachos

Loaded Vegan Nachos
Jenné Claiborne / Sweet Potato Soul

Vegan Outreach is happy to introduce our new friend, Jenné Claiborne. Jenné’s list of accomplishments is pretty spectacular—it includes vegan chef, health coach, and cooking instructor. She has a popular YouTube Channel (with several delicious cooking videos), a beautiful blog, an online vegan meal planning service, and a cookbook!

We’ll be teaming up with Jenné in the upcoming months and sharing some of her mouth-watering recipes and cooking videos!

We think this calls for a celebration! And what better way to celebrate than with Loaded Vegan Nachos?

Video Loaded Vegan Nachos

Loaded Vegan Nachos

Yields 4-6 servings.

Ingredients

Nacho Dip

  • 12 oz russet potatoes, peeled and cut into 1″ pieces
  • 1 small carrot, peeled and cut into ½” pieces (1/3 cup)
  • 3 tablespoons vegetable oil
  • 1 ½ tablespoons nutritional yeast
  • 1 ½ teaspoons distilled white vinegar
  • 1 teaspoon salt
  • ⅓ cup finely chopped onion
  • ⅓ cup minced poblano chile
  • 1 garlic clove, minced
  • ½ teaspoon minced canned chipotle chile in adobo sauce
  • ⅛ teaspoon ground cumin
  • ⅛ teaspoon mustard powder

Tomatillo-Corn Salsa

  • 1 tablespoon vegetable oil
  • 1 onion, chopped fine
  • 1 teaspoon salt
  • 2 garlic cloves, minced
  • 2 teaspoons minced fresh oregano or ½ teaspoon dried oregano
  • 1 teaspoon ground coriander (I used whole coriander)
  • 12 oz tomatillos, husks and stems removed, rinsed well, dried, and cut into ½” pieces
  • 1 cup frozen corn, thawed

Nachos

  • 8 oz tortilla chips
  • Nacho dip (see above listing), warmed
  • Tomatillo-corn salsa (see above listing)
  • 1 15-oz can of pinto beans, rinsed
  • 2 jalapeño chiles, stemmed and sliced thin
  • 3 radishes, trimmed and sliced thin
  • Lime wedges

Directions

  1. To Prepare the Nacho Dip: Bring 2 quarts water to boil in medium saucepan over high heat. Add potatoes and carrot and cook until tender, about 12 minutes—then drain in colander.
  2. Combine these cooked vegetables, ⅓ cup water, 2 tablespoons oil, nutritional yeast, vinegar, and salt in blender. Pulse until chopped and combined, about 10 pulses, scraping down sides of blender jar as needed. (You’ll need to stop processing to scrape down sides of blender jar several times for mixture to come together.) Process mixture on high speed until very smooth, about 2 minutes.
  3. Meanwhile, heat remaining 1 tablespoon oil in now-empty saucepan over medium-high heat until shimmering. Add onion and poblano and cook until softened and lightly browned, 3 to 5 minutes. Stir in garlic, chipotle, cumin, and mustard and cook until fragrant, about 30 seconds—then remove from heat.
  4. Stir processed potato mixture into onion-poblano mixture in saucepan and bring to brief simmer over medium heat to heat through. Transfer to bowl and serve immediately.
  5. To Prepare the Tomatillo-Corn Salsa: Adjust oven rack to middle position and heat oven to 450°F. Heat oil in a 12″ nonstick skillet over medium heat until shimmering. Add onion and salt and cook until softened, about 5 minutes. Stir in garlic, oregano, and coriander and cook until fragrant, about 30 seconds. Add tomatillos and corn, reduce heat to medium-low, and cook until tomatillos are softened, have released their moisture, and mixture is nearly dry, about 10 minutes. Let cool slightly, about 5 minutes.
  6. To Prepare the Nachos: Spread half of tortilla chips evenly into 13″ x 9″ baking dish. Drizzle 1 cup nacho dip evenly over chips, then top with half of tomatillo-corn salsa, followed by half of beans and, finally, half of jalapeños. Repeat layering with remaining chips, nacho dip, tomatillo corn salsa, beans, and jalapeños. Bake at 450°F until warmed through and edges of chips on top layer are beginning to brown, 5-8 minutes.
  7. Let nachos cool for 2 minutes, then sprinkle with radishes—serve immediately with lime wedges.

Thank you to Jenné and to America’s Test Kitchen for sharing such a fun and appetizing snack idea!

Mom’s Strawberry Pie

By Kacy Franzen, Outreach Coordinator

@lazygirlliving

So easy, so yummy, and always a crowd pleaser.

Mom’s Strawberry Pie

Yields 8 slices.

Ingredients

  • 1 9” store-bought frozen pie crust
  • 1 8-oz container plain vegan cream cheese
  • 2 pounds fresh strawberries
  • 3 tablespoons cornstarch
  • 1 cup cold water
  • ⅔ cup sugar
  • Vegan whip cream

Directions

  1. Bake pie crust according to directions on the package.
  2. When the pie crust is done baking, let the crust cool slightly. Spread the cream cheese over the entire crust, including the sides.
  3. Clean and slice the strawberries. Place all but ½ cup of the berries in the pie crust. Mash the reserved ½ cup and place in a small saucepan.
  4. Dissolve the cornstarch in the cup of water, and add it to the saucepan. Then add the sugar.
  5. Over low heat, stir the berry mixture constantly until it’s lightly boiling and the mixture goes from cloudy to clear—this will form a strawberry glaze.
  6. Pour the glaze over the strawberries in the pie crust and chill for at least 4 hours.
  7. Top with vegan whip cream and serve!

The author of the recipe, Kacy Franzen, is a dedicated animal activist, certified health coach, and lover of food. If you’re a fan of this recipe, check her website, Instagram, and keep an eye out for more of her easy and delicious vegan recipes right here on Vegan Outreach’s Vegan Living and Advocacy Blog.

Video: Fresh Summer Rolls

By Lori Stultz, Communications Manager

Whether you’re preparing lunch in your kitchen or in a cramped dorm room, these Fresh Summer Rolls will hit the spot when wanting to eat something fresh and healthy, but easy prepare!

Join Kim Sujovolsky—founder of Brownble—as she demonstrates just how simple and versatile these rolls can be.

Fresh Summer Rolls

Fresh Summer Rolls

Yield: Make as many as you’d like! No measuring required!

Ingredients

  • A bowl filled with water
  • Rice paper sheets—you’ll use one per summer roll

Filling Options

  • Carrot, cut into thin matchsticks
  • Cucumber, de-seeded and cut into strips
  • Green onion, finely chopped
  • Purple cabbage, thinly sliced
  • Fresh cilantro and/or mint leaves
  • Avocado slices
  • Roasted or steamed sweet potato cut into thick sticks
  • Sautéed shiitake mushrooms, sliced
  • Extra firm tofu cut into thick strips
  • Sesame seeds

For Dipping

  • Soy sauce
  • Sriracha sauce
  • Hoisin sauce or sweet chili sauce

Directions

  1. Place your rice paper sheet in a bowl of water to rehydrate.
  2. Once pliable, spread on the plate and place a little bit of each filling in the center.
  3. Fold the short ends towards the filling, and then start rolling by folding over one edge towards the filling and continue rolling until closed.
  4. Place the roll on a plate while you assemble the rest. Serve them one of the sauces listed below. Enjoy!

Bibb Lettuce and Radish Salad with Chive Buttermilk Dressing

By Jenny Engel and Heather Bell, Guest Contributors

Bibb Lettuce and Radish Salad with Chive Buttermilk Dressing (Photo: Kate Lewis)

At first glance this salad seems simple, but don’t let her fool ya. She gets her delicate nature from the Bibb lettuce, spicy demeanor from the radishes, and a little spunk from the buttermilk dressing, made by curdling soy milk creamer with vinegar. This salad has a ton of personality.

Yields 4 to 6 servings.

Bibb Lettuce and Radish Salad with Chive Buttermilk Dressing

  • 1 bulb garlic, top sliced off to expose cloves
  • ¼ teaspoon neutral-tasting oil
  • ¼ teaspoon sea salt, plus pinch, divided
  • ¼ teaspoon freshly ground black pepper, plus pinch, divided
  • ⅓ cup soy milk creamer
  • 1 teaspoon apple cider vinegar
  • ¼ cup vegan mayonnaise
  • 2 teaspoons freshly squeezed lemon juice
  • 2 teaspoons maple syrup
  • 2 tablespoons fresh chives, coarsely chopped
  • 1 head Bibb lettuce, roughly chopped
  • 4 to 6 radishes, cut into thin strips
  • 1 avocado, peeled and cut into thin segments

Directions

  1. Preheat oven to 375°F. Place garlic cut-side down in heatproof ramekin. Drizzle with oil. Sprinkle with pinch sea salt and pepper. Roast for 35 minutes, or until cloves are soft.
  2. Combine creamer and vinegar in a bowl. Whisk gently and set aside for 1 to 2 minutes.
  3. When cool enough to handle, remove 3 or 4 cloves roasted garlic from the bulb and use the blade of a knife to squeeze flesh out of skin into a blender or food processor. Add curdled creamer, mayonnaise, lemon juice, maple syrup, and remaining ¼ teaspoon sea salt and ¼ teaspoon pepper. Blend until smooth and fold in chives.
  4. To serve salad, divide lettuce among salad plates. Drizzle with dressing. Top each serving with radishes and avocado.

Recipe Tips/Variations

  • When storing radishes in the refrigerator, don’t wash them; they will go bad more quickly. Be sure to remove the leaves, however, as they leach moisture from the radishes, drying them out prematurely.

Jenny and Heather are co-owners of Los Angeles-based vegan cooking school Spork Foods, which travels to universities, health care companies, hotels, markets, and restaurants all around the world to teach chefs how to prepare tasty vegan meals.

You can learn more about Spork Foods and Jenny and Heather’s cookbook on Facebook, Instagram, and Twitter.

My Vegan Deployment

By Nicole Hadden, Guest Contributor

Nicole Hadden 1

A popular question from an omnivore, “Is being a vegan hard?” Easy answer from a seasoned vegan, “Of course not.” We say this because abstaining from animal products is not a matter of will, it’s a choice we’ve made at some point and has become a way of life. We can peruse most menus and find something to eat, we’ve attended many Thanksgivings with ease, and have endured the endless stream of questions about protein intake.

I credit the ease of my vegan lifestyle to experience, but mostly to the fact that I live in an area where vegan-friendly products are readily available. However, all of that changed when I was sent on a six-month deployment on the USS Carl Vinson to the Korea Operating Area. Aboard the ship were 6,000 individuals living in cramped, dirty, uncomfortable conditions. I was told from the very beginning that I would have to give up my vegan diet because the food on the boat barely nourishes an omnivore, let alone a vegan.

I met many individuals aboard who said they had to give up veganism because it was impossible to do so on a ship away from a kitchen, family, and any semblances of familiarity. Therefore, I am sharing what I did, learned, and what I recommend for other Navy officers who want to continue—or begin—a plant-based lifestyle in this type of restricted environment.

The Beginning

I have been conscious of my health for as long as I can remember. Exercise and eating healthy are a part of my everyday routine. I had a nutritional enlightenment over 10 years ago when I read The China Study, by T. Colin Campbell, PhD. It basically told me what I had suspected for some time—that plant-based diets support optimal health and vitality. I was lucky enough to transition in Southern California where you can really let your vegan light shine! Not only does this area have plenty of vegan-friendly restaurants and stores, but you can easily find people who encourage the lifestyle.

Nicole Hadden 2

The Navy

Fast forward to 2015 and all that changed when I joined the Navy. It was a big transition not only because of my diet, but also because I was so used to having total control over my life—now the Navy was in charge. It’s estimated that about 1 to 2% of the U.S. population are practicing vegans. And considering there are only about 2% of U.S. citizens serving in the military, it is not hard to imagine that the Navy doesn’t see many vegans cross their path.

I didn’t let that stifle me though. I love eating plant-based, and I never found anything that made me feel so good in so many ways. I feel healthy, and I get to help the environment and animals—wins all around! Military or not, I was committed to maintaining this lifestyle.

To continue reading Nicole’s story, click here.

Volunteer Spotlight—Merari Ordaz

By Nzinga Young, Greater NYC Community Engagement and Events Coordinator

At Vegan Outreach, volunteers are the some of the most important members of our team. You can find them leafleting college campuses, tabling at local events, and using their unique talents to raise funds for Team Vegan—our annual team fundraising campaign.

Today we meet one of Vegan Outreach’s indispensable volunteers, Merari Ordaz—a holistic health practitioner who lives in Bakersfield, CA. Merari and her father run YORNS, a holistic health center where they help clients address their health concerns with plants.

“I think vegan is the best way to be healthy, not just physically, but emotionally,” Merari says. “I take care of my home, my body, so I can take care of the home, our planet.”

Her vegan journey began in 1998 when her father became more aware of the positive health effects a vegan diet can have for humans. He wanted to make a change in his family’s health, so he removed all meat from the household.

Merari's Family

Merari had the opportunity to learn about holistic health alongside her father. “Being homeschooled gave me the opportunity to travel with my dad as he was learning. I attended a doctors’ conference, and there was a video shown on how animals are killed for food. That’s when I told my sister, ‘I’m going vegan.’ ”

Nine years later, Merari is still a proud vegan who spreads the message every chance she gets. She hands out leaflets and plays vegan documentaries in her family’s office so clients can learn the ethical side of adopting a vegan lifestyle.

“I’m really happy as a vegan, and I like to share it with everyone.”

Recently, Merari traveled to Japan to participate in an international competition for Karate. She received her diploma for a first-degree black belt and brought home a silver medal in combat.

Merari 2

Merari 3

Earlier in the year, Merari was the keynote speaker at an event held for the Wendale Davis Foundation. After giving her speech, she and a few friends and family members performed an incredible dance routine—sporting their vegan outreach t-shirts!

We thank Merari for all she does to spread the word about veganism. Her positivity, dedication, and can-do attitude are an inspiration to us all.