Busy Bea Baking…

…vegan pumpkin pie. Who says it has to be seasonal? The recipe is from the book Vegan Pie in the Sky and may I highly recommend using it as the standard go-to recipe for this sweet vegetable Thanksgiving treat. Agar, oil and pumpkin were the stand-ins for the milky eggy mixture traditionally used in pumpkin pie. And anything with sugar and spice tastes just nice so no one will notice that the dairy is absent. Crust is a mixture of spelt, whole wheat pastry and organic unbleached white flour. It was only 1 of 2 liberties I took with the original recipe. (The other was substituting the canola oil with high-oleic safflower oil.)

Up close you can't even detect the seaweed.
Up close you can’t even detect the seaweed.
Oops I couldn't wait to try it.
Oops I couldn’t wait to try it.
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