November 24, 2009July 21, 2010 by betsy

Vegan Pumpkin Cake with Vegan Maple-Cream Cheese Frosting

Yield: 1-9 x 13″ sheet cake

I took this cake to school today as a day-before-Thanksgiving treat for my Advanced Art and AP Studio class. It was a hit. One of my students described it as having the texture of pumpkin bread but a little more cakey. I agree. It is a slightly more dense cake or a slightly less dense bread. Regardless of how you look at it, it is moist, yummy, and it slices really nicely.

The original recipe calls for chocolate chips and nuts with no frosting, but I’m not a big pumpkin and chocolate fan, so I omitted the chips and I sprinkled the nuts on top in case a “picky” student wanted to pick them off. The recipe also calls only for cinnamon, but I use pumpkin pie spice and much more of it than the 1/2 teaspoon specified. And, finally, I used brown and turbinado sugars instead of the white called for.

You can bake the batter in loaf or Bundt pans, but sheet cakes are so easy to transport and don’t require as much cooking time as the others. However, sheet cakes seem to need frosting, so I just made one of my favorite go-to recipes and added maple extract.

Vegan Pumpkin Cake:
3 cups flour
2 cups brown sugar (I actually used 1 cup brown and 1 cup turbinado sugar)
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
2 teaspoons baking soda
1-15 ounce can pumpkin puree
1 cup canola oil

Preheat oven to 350 degrees. Spray a 9 x 13″ pan with nonstick cooking spray. In a large bowl, mix together all dry ingredients. Add oil and pumpkin. Mix well by hand or on low-medium speed of an electric mixer just until combined and no lumps remain. Scrape into prepared pan and spread evenly. Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool on a wire rack. Frost with Vegan Maple-cream Cheese Frosting and garnish with walnuts or pecans.

Vegan Maple-Cream Cheese Frosting:
1/4 cup vegan butter (I like Earth Balance), softened
1/4 cup vegan cream cheese, softened
approximately 2-3 cups powdered sugar
approximately 2-3 tablespoons unsweetened soy milk (or plain, vanilla or vanilla lite)
1/2 teaspoon maple flavoring

In the bowl of an electric mixer fitted with a paddle attachment, cream together first two ingredients on high speed. Add powdered sugar and soy milk with mixer turned off and then slowly bring the speed up to high to completely incorporate it, adding approximately 1 cup of powdered sugar and 1-2 tablespoons of milk at a time until desired consistency is reached. If too thin, add more powdered sugar; if too thick, add more soy milk. Beat in maple extract.

Garnish:
Approximately 1/2 cup walnut or pecan pieces

Cake Source: Adapted from Aliciasrecipes.com

November 23, 2009July 21, 2010 by betsy

Aritistic Tribute to "The Veggie Dog"

Please allow me one more quick departure from food…

If you saw my post from last night, you know that our beloved canine Webster,

“The Veggie Dog,” passed away this month. But, he has been immortalized in art…

Last Monday, Norfolk-based artist, printmaker and adjunct professor, Heather Bryant, gave an engaging presentation to my school’s National Art Honor Society, which I sponsor. She was immensely generous with her time and talent, showing a powerpoint that explained the process of lithography and bringing a large portfolio of original lithographs and her sketchbooks for the students and me to actually handle.

During the Q&A, one of my students asked her if she created pieces by request. In response, she picked up the print that you see in the photo and explained how it was created for a friend whose dog, Cookie, had passed away. My breath caught in my throat, and I knew then that I would have to purchase it. So, I told everyone the story, which they all warmly embraced, and I purchased the print which Heather inscribed “In Memory of Webster.”

I love how peaceful “Cookie” looks, how the sunflowers set over her, how gentle and joyful the little skeletal-ghost creatures are, and how she is survived by another member of her pack. (Webster, too, is survived by pack members.) And I also love how Heather included the tools of her trade–her grease pencils–in the composition.

To see more of Heather’s art, including her “Sketch a Day,” visit her blog at heathermbryant.wordpress.com.

Art Credit: “Cookie” by Heather Bryant, lithograph, 2009

November 22, 2009July 21, 2010 by betsy

Webster, the Original Veggie Dog, Dies on November 10 at the Age of 16

Our beloved dog, Webster, the last of our original pack of three dogs and a cat from our earliest married years in our first house, is no longer with us. We had to put him to sleep at the age of 16 after living with him and loving him for more than 15 years (we inherited him–a stray–at 8 months old).

Though I was heartbroken, I sent out an e-obituary right away to close friends; it helped to pay a last tribute to him. However, it wasn’t until today that I could bring myself to post a photo and a tribute to him, crying as I do. I’m having a harder time than I thought I would. I’m prone to the Sunday Blues anyway, but it was on Sundays that he and I napped together not so very long ago. I miss him so much and still look for him when I come home. He was such a special buddy for so long. He still is.

Web had developed lots of health issues for which he was on medication and supplements and even saw a chiropractor–epilepsy, low thyroid, spondylosis, arthritic hips, failed hearing and cataracts–but we more than managed. In fact, if you follow this blog, you may have seen the post from October 10 with a photo of the handicap access ramp that a neighbor built for him.

Even with all of his maladies, he still loved his daily walks–though we’d slowed down and shortened them a lot– and he loved to eat, especially vegetables, hence, “The Original Veggie Dog.” Granted, his food obsession had caused him to become an annoyance and a danger in the kitchen because he was always under my feet, but I would give anything to have him right back here tripping me at every turn.

In the accompanying photo, he is eating a raw sweet potato in the garage. A friend had given me a big bag of them from a farmer at his church and I kept them out in the garage where it was cooler and darker. Every day on our way to and from our walks, Webster would eye the bag. I normally just let him come up the stairs into the house on his own time since it took him a while (the ramp was in the back). One day, I heard a kind of splitting crack and ran out to see what in the world it was. Webster just couldn’t stand it any more and had stuck his head down in the bag and helped himself to a potato. He would retrieve several more over a period of a couple of weeks until there were no more.

Web loved raw vegetables so much that he even raided a neighbor’s cabbage patch. Despite being on a leash, he just walked straight into the patch, jammed his snout down into a big fat cabbage and came up with an enormous leaf. I wrested it away from him but, since he’d already ripped it off, I took it home with us under the cover of dark, kept it in the fridge, and broke off pieces for him as little treats. I shouldn’t confess this but, after that, on night time walks, I would occasionally break off a big worm-eaten leaf to bring home for his occasional snacks.

As is so often the case with animals, the sure sign that he had taken a turn was his lack of interest in food. On the evening of November 9, he was fine; on the morning of November 10, he wasn’t. He wouldn’t or couldn’t get up and would barely lift his head to sniff the food that we brought to him. I ran to ask a neighbor to check on him during the day and I called for reports until we could get him to the vet that afternoon. There, a neurological exam revealed what we knew: that his degenerative arthritis was worse. But, the real tale was told when we rolled him onto his right side: his left abdomen was hard, tight and distended. Plus, his heart rate was elevated indicating pain and his gums were pale indicating internal bleeding.

We had found a growth on or near his spleen a year ago when we had his hips X-rayed. But, not wanting to operate on such an elderly gentleman–and with our vet’s blessing–we decided just to watch for signs that it had begun to cause significant problems. Apparently, the growth had started “leaking.”

After a heartfelt and painful exchange–made even more heart-wrenching because Webbie gave me such sweet kisses and took several treats–Joe and I were in total agreement about helping him slip beyond the veil as painlessly as possible. And our vet said she thought we were doing the right thing. We had gone to heroic measures with our first dog and vowed then never to put a dog through that again.

So, with our hearts breaking and both of us crying, me in silent wracking sobs, we let him go, both of us stroking him and telling him what a good boy he was until his last breath. The veterinary staff at Independence Veterinary Hospital, who have cared for him all of his life, wrapped him in their love and competence and made every aspect as easy as possible for him and for us; we are forever grateful.

So this holiday season, we have, as always, much to be thankful for, including that a very special dog graced our lives and let us love him for over 15 years. Here’s to you, Webster! We’re going to have sweet potatoes and cabbage for Thanksgiving in your honor.

November 22, 2009February 10, 2011 by betsy

Vegan Roasted Butternut Squash and Red Onion Pizza with the Very Best Vegan Pizza Crust

Yield: 2 small-medium pizzas or about 4 servings

If you’ve read my last few posts, you can tell I’m on a squash kick. It seems I want to use roasted or caramelized squash and onions in every dish I make…except desserts. And this pizza is one reason why. Green flecks of pine-scented fresh rosemary leaves are beautiful against the golden crust and topping of this earthy-sweet and mellow pie. It gets a little kick from optional red pepper flakes and extra creaminess from homemade vegan white “cheese.” And this crust does not just provide a vehicle for getting the other ingredients to your mouth, but contributes fully to the taste and texture of one heck of a nutritious and delicious pizza.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

November 22, 2009February 10, 2011 by betsy

Vegan Caramlized Onion and Butternut Squash Fettuccine–A Nice Addition to the Thanksgiving Tradition

Yield: 4 servings

Though pasta may not be traditional Thanksgiving fare unless you are of Mediterranean decent, you’ll be happy to bunk tradition with the creamy golden goodness of this earthy dish. But you won’t want to save it only for holiday feasting. And if you don’t live in America and/or don’t celebrate Thanksgiving, enjoy this dish whenever butternut squash are at their prime.

I think pasta can be a bit heavy, so I use half the normal 2 ounce-per-person recommended serving which is just enough pasta to hold the dish together. Whole wheat pasta is highly recommended, as its inherent nuttiness contributes significantly to the distinctive flavor profile of this dish.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

November 21, 2009November 22, 2024 by betsy

Crostini with “Cream Cheese” & Caramelized Onion-Cranberry Chutney + Bonus “Goat Cheese” Recipe (vegan & plant-based)

You’ve probably been seeing versions of this ‘in” appetizer in the fall culinary magazines. And there’s good reason! Besides being pretty and festive, there is nothing not to love about it.

My version is similar to all of the others, but uses vegan cream cheese or my vegan goat “cheese” as the first layer. Folks who don’t care for onion will change their minds once they take the first bite of these onions’ rich, golden-brown and earthy sweetness offset by sweet-tart cranberries and a hint of mellow pungency from balsamic vinegar.

Spooning the onion mixture atop a layer of luscious white “cheese” that has been smoothed over crunchy grilled bread or a whole grain cracker (in a pinch) makes for one scrumptious appetizer.

Crostini with “Cream Cheese” and Caramelized Onion-Cranberry Chutney (vegan & plant-based)

Yield: 4 small servings

Note: the onions cook down considerably.

2 tablespoons olive oil
2 medium yellow onions, halved, peeled, and cut crosswise into thin slices
coarse sea or kosher salt to taste
freshly ground black pepper
2 medium-large cloves of garlic, peeled and thinly sliced
1/4 cup dried cranberries
1 tablespoon + 1 teaspoon balsamic vinegar
Optional: 1/4 teaspoon or so dried thyme or minced rosemary (use about 3 times more if using fresh herbs)
Vegan cream cheese (purchased) or vegan goat “cheese” (see my recipe below)
Slices of good bread, like ciabatta, grilled or toasted, or sturdy whole grain crackers

In a large cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, salt, and pepper, and saute, stirring frequently, until soft and beginning to turn golden. Add garlic and continue sauteing and stirring frequently until onion is golden-brown. You may add a little splash of water during the cooking process to speed it along if desired. Stir in cranberries, balsamic vinegar and optional thyme or rosemary, and cook just another minute or until cranberries are slightly softened. Remove from heat and serve atop small toasts or crackers spread with vegan cream cheese.

If you would like to make your own vegan goat “cheese,” here is a version I created that is a hit among vegans and non-vegans alike (it makes about 1 1/2 cups). If you use this recipe, here is a crowd-pleasing alternative preparation: spread the “cheese” about 1/4 to 1/3″ thick on a serving platter. Double the recipe for the chutney above and spoon over the top of the “cheese.” Serve with toasts or crackers.

Vegan “Goat Cheese”

14 ounces regular firm tofu (not silken)
2 garlic cloves or roasted garlic cloves
2 tablespoons nutritional yeast (optional, but it makes the “cheese” extra yummy)
2 teaspoons fresh lemon juice
1/2 teaspoon Amino Acids
1/2 teaspoon salt or to taste
1/2 teaspoon seasoned salt
freshly ground black pepper to taste
pinch granulated sugar or raw sugar (optional, but I like it for balance)
zest of 1/2 a lemon

Place all ingredients in the bowl of a food processor fitted with a metal blade and process until smooth and creamy. Store in refrigerator in an airtight container.

November 21, 2009July 21, 2010 by betsy

Vegan Spaghetti Squash with Caramelized Onions, Greens and Cranberries and Curried Croutons–Perfect for the Winter Holidays

Yield: 8 servings (easily halves; just use second half of squash for another recipe)

This healthy and colorful dish of yellow, green and red is full of the flavors of the season and is a beautiful addition to the holiday table. The slight bitterness of spaghetti squash is tempered with a bare hint of olive oil and maple syrup. And, similarly, any bitterness associated with kale is offset by the sweetness of caramelized onions and dried cranberries, with a tiny bit of tang provided by balsamic vinegar, and earthiness from nutritional yeast and marjoram. A mere two tablespoons of soy creamer gives the greens a texture that contrasts nicely with the al dente spaghetti squash, while crunchy curried croutons and a sprinkling of a few more dried cranberries are the perfect finishing touch for a perfectly delicious dish.

Spaghetti Squash:
1 spaghetti squash, halved, seeds and pulp removed
2 teaspoons olive oil
2 teaspoons maple syrup
coarse sea or kosher salt to taste

Oven Method: Preheat oven to 375 degrees. Place squash, cut side down, in an oiled baking dish and roast for 45 minutes. Microwave Method: Cook one half at a time by placing squash, cut side down, in a microwave safe dish with 1/4 inch water. Cook for 7-10 minutes. Repeat with other half. When cool enough to handle, use a fork to scoop out squash threads, working from the shell to the center. Toss with olive oil and maple syrup and season to taste with salt.

While squash cooks, make greens:
2 tablespoons olive oil
1 medium-large yellow onion, halved, peeled, and cut crosswise into thin slices
3 medium-large garlic cloves
coarse sea or kosher salt to taste
8 ounces chopped kale (you can use other greens; adjust cooking time accordingly)
freshly ground black pepper to taste
4 tablespoons dried cranberries
1 tablspoon unbleached all-purpose flour
1 tablespoon nutritional yeast
1/2-1 teaspoon dried marjoram
2 tablespoons plain soy creamer
2 teaspoons balsamic vinegar

In a large pot or wok over medium-high, heat olive oil to shimmering. Add onion and saute, stirring frequently, until it starts to turn golden, adding a little splash of water to speed the process. Add salt to taste. Add garlic and more water, if necessary, and continue sauteeing until golden brown. Add kale and toss until it wilts down; add salt and pepper to taste. Cook, stirring occasionally until tender, about 10 minutes. After about 7 minutes, stir in cranberries. Sprinkle with flour, nutritional yeast and marjoram, and stir well. Stir in soy creamer and cook a couple of minutes. Stir in balsamic vinegar and cook for remaining minute. Remove from heat.

While greens cook, make croutons:
2 tablespoon vegan butter (I like Earth Balance) or olive oil
1 teaspoon curry powder
2 whole wheat pita pockets, cut into 1/2-inch pieces

Preheat oven to 375 degrees. In preheating oven, melt butter in a medium-sized pan. Remove from oven and stir in curry powder. Add bread cubes and toss well. Toast in oven for about 10 minutes or until crunchy.

Garnish: a few dried cranberries

To serve dish, make a bed of spaghetti squash on a serving platter. Spoon greens into center. Top with croutons and dried cranberries.

November 19, 2009July 21, 2010 by betsy

Trish’s Vegan Spiced Chick Pea, Greens and Red Pepper Tapas

My good friend and fellow art teacher-foodie, Trish, is inspired in the kitchen. Trish is the kind of cook who rarely measures or writes recipes down, yet she can repeat a dish and it will be as good or better as the first time.

At the end of the summer, Joe and I enjoyed appetizers and a glass of wine at her and husband, Ken’s, house before walking to dinner at a restaurant nearby. While the dinner was delish, Trish’s appetizer was even better. She adapted a chickpea tapas dish from Padma Lakshmi’s cookbook to wonderful effect; it was one of the best simple appetizers I’ve ever eaten.

I adapted Trish’s recipe, not because it wasn’t perfect as it was, but because I spied bags of chopped kale at the grocery store. The end result is different than when using the wilted, rung out and chopped spinach as she did, but I loved it. I also didn’t have any scallions, so I substituted the red onion. Its flavor is more pronounced, so I just let the flavors marry longer before serving.

Balancing flavors is all about the assertiveness of particular ingredients, which can differ from one time to the next. So, Trish’s pinch of cinnamon became a whole teaspoon in my version. I also halved the amount of lemon juice and zest and still added a tablespoon of maple syrup, probably because the kale is slightly more pungent than spinach.

The bottom line is to feel free to play with proportions.

10 ounces chopped fresh kale or spinach leaves (you may use half arugula)
1-14 ounce can chickpeas, drained and rinsed
Zest and juice of 1 lemon
1/4 cup of olive oil
1 tablespoon maple syrup
approximately 1 tablespoon ground cumin
2 teaspoons ground coriander
1 teaspoon cinnamon
pinch of crushed red pepper flakes
Coarse sea or kosher salt to taste
Freshly ground pepper to taste
1/2-1 red bell pepper, stemmed, seeded and diced
one bunch of scallions, chopped (or 1/2 of a red onion, finely diced)

Accompaniment: warmed, grilled or toasted whole wheat pita bread triangles, pita chips, or pita pockets

Slightly wilt kale or spinach in a saucepan with a tiny bit of water. If using spinach, drain, squeeze dry, and chop. Mix together next 9 dressing ingredients in a large non-reactive bowl. Add greens, bell pepper and scallions or red onion. Mix well and chill, preferably over night. Serve with warmed, grilled or toasted pita bread triangles, pita chips, or as a filling for a pita pocket.

Source: Adapted by Trish Pfeifer from a recipe by Padma Lakshmi.

November 18, 2009 by betsy

Vegan Thanksgiving Menu 2009

You won’t miss the turkey—nor the butter, milk, eggs, or marshmallows—in this Thanksgiving meal.

For my November vegan cooking colum, “The Veggie Table,” published in today’s edition of the Virginian-Pilot, I created an entire vegan feast—including a main dish with plenty of protein—that could, quite possibly, satiate even the non-vegans at your table.

The pretty and tasty star of this meal is a creamy puree of baked sweet potatoes and cannellini beans encased inside flakey and buttery Phyllo dough. On the side is my from-scratch version of that old family favorite: green bean casserole with crispy onion topping along with pureed parsnips like you’ve never tried. Simmering them in soy milk for extra creaminess is only one of my secrets. Dessert is a silky pumpkin flan with a salted pecan and faux-caramelized sugar topping. Deceptively decadent, it is even packed with protein and vitamins.

Celebratory and extra-special—yet simple to boot—this menu won’t leave anyone feeling excluded, except maybe the turkey, and he’ll thank you for it.

Note: Each of these recipes is also posted separately with individual photos. For another vegan vegetable side dish to accompany this meal, try my Vegan Maple Mustard Roasted Brussels Sprouts on this site.

Vegan Sweet Potatoes and Cannelini Beans in Phyllo Dough
Yield: 4 servings (easily doubles)

Filling:
3 medium sweet potatoes, baked or microwaved until tender
I-14 ounce can cannellini beans, rinsed and drained
2 tablespoons orange or apricot marmalade
1 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour)
1 tablespoon dry or 3 tablespoons fresh minced parsley
Garlic salt or powder to taste
Onion powder to taste
Coarse sea or kosher salt to taste
Freshly ground black pepper to taste

Crust:
8 sheets Phyllo Dough, thawed and covered with a towel
Generous ¼ cup vegan butter, melted
2 tablespoons dried rubbed sage

Preheat oven to 425 degrees. Scoop flesh from sweet potatoes into a medium sized bowl and mash well. Stir in beans and mash just to gently break them up. Stir in remaining filling ingredients until well combined. Stir together butter and sage and, with a pastry brush, oil bottom and sides of an 8-inch square metal baking pan. Working with one sheet of Phyllo at a time, fold one side down to make about a 9-inch square. Fit into bottom of pan and tuck edges in so that dough fits flat, brushing with sage butter as you go. Repeat 3 more times. Spoon filling onto bottom crust and smooth top. Repeat crust procedure with remaining four sheets, this time laying them on top of the filling to make a top crust. Place pan in center of oven and bake for 20 minutes or until golden brown. Cool approximately 10 minutes, and cut into four squares. Serve warm.

Vegan Green Bean Casserole
Yield: 6 servings

9 ounces frozen green beans, thawed in colander, drained and patted dry
1 tablespoon olive oil
4 green onions, thinly sliced
3-4 stalks celery, halved lengthwise, and thinly sliced
2-3 medium-large cloves garlic, thinly sliced
4 ounces sliced mushrooms
2 tablespoon nutritional yeast (available at health food stores and some grocery stores near the flour)
4 tablespoons all purpose flour
1 ½ cups unsweetened soy milk
Coarse sea or kosher salt to taste
White pepper to taste
Optional garlic salt or powder to taste
Optional onion powder to taste
1 2/3 cups French’s Fried Onion Rings in a can, divided into 2/3 cup and 1 cup

Preheat oven to 350 degrees. Oil a 1 ½ quart casserole dish. In a large cast iron skillet or heavy saucepan over medium-high, heat olive oil to shimmering. Add onion, celery, garlic and a pinch of salt, and sauté, stirring frequently, until they begin to soften. Add mushrooms and sauté, stirring frequently, until softened. Meanwhile dissolve flour in a few tablespoons of the milk. When vegetables are soft, sprinkle with nutritional yeast and stir well to coat. Add flour and milk mixture plus remaining milk, stir well, and cook for about 3 minutes or until mixture thickens and flour loses its raw taste. Season to taste with next four ingredients. Remove from heat and stir in green beans and 2/3 cup onion rings. Spoon into oiled baking dish and bake for 30 minutes. Remove from oven, gently stir, sprinkle top with remaining onion rings and return to oven for 5 minutes. Serve immediately, if possible, so that onion rings are crispy. To do ahead: bake casserole for first 30 minutes, cool to room temperature, and store, covered with foil, in the refrigerator. Reheat in a 350 degree oven, covered, and, when hot, uncover, top with onion rings and bake an additional 5 minutes.

Vegan Lemony Parsnip Puree
Yield: 4 servings (easily doubles)

4 parsnips, peeled, ends trimmed, and cut into ½” thick slices
Unsweetened soy milk
1 tablespoon olive oil
1 small onion, peeled, and diced
2 medium-large cloves garlic, thinly sliced
1 tablespoon vegan butter
1 tablespoon vegan sour cream
Zest of one lemon
Coarse sea or kosher salt to taste
White pepper to taste
Optional garlic salt or powder to taste
Optional onion powder to taste
Optional Garnish: parsley and additional lemon zest

Lay parsnip slices into large cast iron skillet and pour in enough soy milk to just barely cover the slices. Heat over medium-high to simmering and continue simmering until parsnips are tender and milk has cooked down and thickly coated the parsnips; this may take about 20 minutes. Remove from heat. Meanwhile, in a medium cast iron skillet over medium-high, heat olive oil to shimmering. Add onion, garlic and a pinch of salt, and sauté until vegetables are softened and golden. Place parsnips, any remaining milk, onion and garlic into the bowl of a food processor fitted with a metal blade. Add remaining three ingredients and process until smooth, scraping down bowl with a spatula as necessary. Taste and adjust seasoning with salt, pepper, and optional garlic salt and onion powder. Transfer to a serving bowl and garnish with parsley sprigs and additional lemon zest. If you are not serving the dish immediately, cool puree to room temperature, cover and chill without garnishes. When ready to serve, reheat in microwave, garnish and serve.

Vegan Pumpkin Flan
Yield: 8 Servings

1-12 ounce block of firm Silken Tofu (drained)
½ of a 13 ounce can pureed pumpkin or about ¾ cup
1 cup unsweetened, plain, vanilla or lite vanilla soy milk
2 ½ tablespoons cornstarch (you may alternatively use 1/3 cup all-purpose flour, but the result may be slightly more cakey than custardy)
1 tablespoon pumpkin pie spice
1/2 cup brown sugar (this is not a really sweet custard, so add another ¼ cup brown sugar if you prefer)
1 teaspoon vanilla extract

Topping:

1 teaspoon vegan butter
½ cup pecan pieces
Pinch salt
2 tablespoons water
½ cup brown sugar

Optional Garnish: 1 box Soy Whip

Custard: Preheat oven to 350 degrees. Oil an 8-9 inch round glass or ceramic pie dish. Place all filling ingredients in a food processor fitted with a metal blade and process until smooth and completely combined. Scrape into the pie dish, gently smooth top, and bake 45 minutes (but check every 5 minutes beginning at 30.) Let cool to room temperature and, if not serving right away, chill, covered. Serve chilled or at room temperature with warm topping.

Topping: In a medium saucepan over medium-high heat, melt butter, add pecans and salt, and toast, stirring frequently, until light golden brown which should take a very few minutes. Remove from heat and scatter nuts over the top of custard. In a small microwave-safe cup or bowl, mix together water and brown sugar. Heat in microwave for 30 seconds, stir, and pour evenly over the top of custard. Serve immediately with or without dollops of Soy Whip.

Optional Garnish: Pour Soy Whip into the bowl of an electric mixer fitted with a whisk attachment and beat until soft peaks form.