Creamy nutty pecans infused in cherry-candy-like scented cinnamon, sweet fragrant nutmeg and sweet-liquorice Star anise dipped in molasses maple syrup on a bed of malty amaranth pastry; Pecan Pie.
Devour something gooey and sticky into your cakehole. Careful when leaning in for the kiss though….
This dish will burst your belief, that vegan food can’t be super yummy.
- When you’re vying for some pure indulgence but not in the bedroom
- When it’s the 4th July and you want to celebrate a little independence with the friends and family and yearning for something memorable
- When you’ve got a dinner party over and want your guests fawning over how fab your food really is
Pecan Pie was inspired by when attending a café in Boston and being served with this quintessential American pie. Pecan nuts are native to North America with the sugar, molasses and syrup giving this dish a deep caramel flavour.
How pecan pie may have come about is lost in time, either from the French colony of Louisiana or from the makers of the Kara syrup brand keen to promote its corn syrup. However, it came about, pecan pie is one of those pie crust dishes that reigns supreme in taste, colour and texture and that has you diving for more into that gooey sugary custard layer.
Pecan Pie is vegan, paleo and gluten-free.
Where I get my ingredients from
Prune puree, I purchase from Urban Native Organics and Wholefoods in Stroud Green, London. It’s a small store, which I support. You can find them here
It’s the Clearspring brand that I use of the Prune puree. Normally, once open, I place in the freezer for use subsequently. This keeps it fresh and available to use at any time.
Amaranth seeds, I get from a non-profit small charitable store in Stoke Newington, London – I like to support small outlets, where I can. You can find the shop here
What equipment to use
For this recipe, I suggest:
High speed blender
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.