I didn’t get a chance to post yesterday because this year I am cooking to celebrate American Thanksgiving for the first time in many, many years. Maybe it’s the lockdown, the lack of traveling or just my insane desire to reconnect with home, but I’m only doing the cooking and celebrating what I am thankful for the past (two) year, not the whole historical context.
Anyway my in-laws are coming by for a vegan Thanksgiving, so wish me luck!
I made a sweet potato pie but I used a cookie and vegan butter crust so I guess it’s more of a sweet potato tart, but it’s beautiful and I am quite proud of it so I wanted to share it with you!
Of all the things that happened in 2020 and 2021, I am most grateful that I have someone I can rely on, lean on if needed, and laugh with through all the crap, the fear, the insanity and the whole damn calendar year. I am also eternally grateful that I have a job that allows me to continue to work–from home–and earn a good living.
Although Thanksgiving in the United States has come and gone, the season for sweet potato pie is still upon us and I, for one, think that as long as you can find sweet potatoes then you have time/room for pie!
And when it comes to making vegan desserts, I know that sometimes all the substitutions can make vegan baking a daunting task but this vegan sweet potato recipe is easy and delicious. And the best part? No pie crust!
If you’re in the market for a quick and easy vegan pie, keep reading.
Let’s start with the vegan pie crust because, and I can admit this because we’re all friends here, it is my vegan baking weakness. The first problem is that here in Romania I have a hard time finding actual vegan butter, it’s just margarine which has too much water to make a good vegan pie crust. The second problem is that I have yet to make a vegan pie crust with coconut oil that didn’t just go limp and lifeless.