Happy every day is Thanksgiving Day for us here at nécessité! I hope you are mentally and physically well and feeling positive, especially during this time of year. It can be great for many, but also very challenging for many as well. I’ll keep you all in mind. In the last few Founder Friday’s we learned more about Glyphosate and GMOs’s so now I’ll provide you with a recipe or two for you to shop and enjoy them stress-free as you shop with more awareness.
These are two of my favorite pies I am sharing with you here from my last book Shut Up and Cook! My grandmother on my dad’s side always made me the absolute best sweet potato pies growing up, and it was a highlight of mine whenever we would visit her in Cleveland (I know, Cleveland). I share my version with you here so you can make your own to share this Thanksgiving or for any holiday. It is yummy!
The other is my famous Apple Pie. I was inspired to create an apple pie that my children were able to eat that was without nuts, butter, dairy, and processed sugar. What was created was a home run. I had no idea I could make it so delicious and super easy.
I mean super easy and I do mean D E L I C I O U S… Try for yourself and get ready to impress them all with your modern-day pie-making skills. (Read the recipe to find out more) Let me know how they both come out!
Grandma’s Nondairy Sweet Potato Pie
- 2 cups (from 1 pound) sweet potatoes, cubed
- 1/2 cup rice milk
- 1/2 cup maple syrup
- 3 tablespoons tapioca starch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- Pinch ground cloves
- Pinch nutmeg
- 1 nondairy store-bought pie crust
Method of Preparation:
- Bring a medium pot filled with water to a boil. Add the cubed sweet potatoes and boil until tender, about 10 minutes.
- Preheat oven to 375 degrees F. Drain the cooked sweet potato and transfer to a medium bowl, along with the rice milk, maple syrup, tapioca starch, cinnamon, ginger, cloves, and nutmeg. Stir vigorously until the mixture is very smooth. Pour the filling into the prepared pie crust.
- Transfer to the oven to bake for 40 minutes, until the edges are golden brown and the center has set completely. Cool for at least 15 to 20 minutes before slicing into the pie.
Scrumptious Sweet Apple Pie
- 1 1/2 pounds apples, cored and cut into slices
- 2 tablespoons maple syrup
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- pinch of ground cloves
- pinch of allspice
- 2 store-bought non-dairy pie crusts, in their tins.
Method Of Preparation:
- Preheat oven to 400 degrees F. In a medium bowl, toss the apples with the maple syrup, pure vanilla extract, cinnamon, cloves, and allspice. Pour the apple mixture into the first non-dairy pie crust tin. Place the second pie crust, upside down, on top and gently loosen it from its tin. Press the edges of the pie crust, securing the top and bottom crusts, and make small slits with a knife in the top part of the pie dough. Transfer to the oven to bake for 30 minutes. At the 30-minute mark, turn the heat down to 300 degrees F and bake for an additional 30 minutes.
- Remove from the oven and allow to cool for 10 to 15 minutes before slicing.
Happy Thanksgiving from my heart to your heart. Relish in your moments of gratitude. Give thanks. Say 3 things you’re grateful for as you blow out your nécessité gratitude candle and enjoy.
Much love & gratitude…
Certified Holistic Health Coach
Certified in Gut Health
Certified in Plant-Based Nutrition Certification T.Colin Campbell for Nutrition Studies
Author of The Thriving Child, Shut Up and Cook!