Creamy nutty pecans infused in cinnamon, nutmeg and 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 to make:
Make this:
- When you’re craving a pure indulgence, but not in the bedroom
- When it’s the 4th July and you want to celebrate a little independence with friends and family, and yearning for something memorable
- When you’ve got a dinner party over and want your guests fawning over how fabulous your food really is
What inspired me:
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, and the sugar, molasses, and syrup give this dish a deep, caramel flavour.
Origins of Pecan Pie:
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.
Recipe Highlights:
- Vegan, paleo, and gluten-free: a dish that’s perfect for those with dietary restrictions
- Gooey, sticky, and indulgent: a flavour experience that’s both satisfying and delicious
- Rich, nutty, and sweet: a combination of flavours that’s both comforting and exciting
- Easy to make: a recipe that’s perfect for busy home cooks and entertainers
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
Oven
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.
Love.
Edward x
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