Sweet potato pie

 modified by Corina from a recipe at Nora Cooks 

2 medium (or 1 large) sweet potatoes

3T Maple syrup

2C Milk (your fav - I used almond milk)

1t Pumpkin pie spice

1t Vanilla

1/2t Salt

• Cook the sweet potatoes either by cutting into pieces and boiling in a pan or by wrapping them in a wet paper towel and microwaving them for 10 min until soft all the way through
• In a bowl, mash the sweet potatoes with a fork until they have a smooth-ish consistency. I like to keep the skins on and in the pie for texture and probably nutrients as well.
• Add the rest of the ingredients and mix well
• Pour into your favorite pie crust. I used Wholly Gluten Free Pie Crust from Trader Joe's (it was great), and there are our recipes here and here and here, too.
• Bake on 350F for 50 minutes (in a gas oven).
• Garnish with whipped cream or vanilla ice cream (Oatley is great) and serve

Pumpkin pie

Modified by Corina from Louise Hagler's recipe

3/4 lb. firm tofu - or - 250 ml Oatley cream

1 (16 oz.) can pumpkin puree - or - 2 cups fresh-cooked pumpkin  
0.75-1C sugar  
2T oil  
2T maple syrup 

3-4T cornstarch OR 2T tapioca flour (makes it thick)
1 1/2 t cinnamon  
1t salt  
1t ginger powder  
1/2 t nutmeg   

1t vanilla

Optional: 1/2t allspice

Mix in blender, pour into unbaked 9" pie crust, bake 1hr @ 175C/350F.

Serve with vanilla ice cream or vegan hazelnut-chocolate spread (Deutschland: Rewe Bio nuss-nougat creme)

Crust: a margarine-based recipe modified by Corina from https://www.noracooks.com/vegan-pie-crust/ 

2C / 220g flour

0.25t salt

Blend in blender

Add

0.5C / 120g vegan margarine

2T maple syrup 

3-4T ice water

Crust: an oil-based recipe by Brynna Clark Grogan (website is no longer available) modified by Corina

1/2C white flour

1/2C wholewheat pastry flour

3T oil

3T soymilk with 1/2t lemon juice added

1/2t salt

1/2t baking powder

1/2t sugar

• Mix flour, salt, baking powder, and sugar
• Whisk soymilk with lemon and oil in a cup, pour into the flour mixture, mix gently with a fork until it holds together in a ball.  (If it's too dry, sprinkle with a TINY bit of water.) If you have time, place the dough in a plastic bag and refrigerate it for an hour before rolling out
• Roll out and press into pan

Blackberry pie / Brombeere pie

Von Corina

Teig / Crust
Haferflocken / Oats
Margarine
Agave oder Ahorn sirup / maple syrup

Mischung die margarine in die haferflocken mit ein Gabel und drück die teig gegen die pfanne. Nieselregen agave über. Einfügen füllung.

Mix the margarine into the oats with a fork and press into a crust in the pan. Insert filling.

ODER

In the US: pre-made graham cracker crust


Füllung
4C Brombeere / blackberries
1/4C Mehl / flour
1/4C Agave oder Ahorn sirup / maple syrup
1/4C Zucker / sugar

Mischung alles mit eine Löffel in eine Schüssel also viele Brombeere sind immer noch komplett/ganz. Einfügen in die Teig. Bei 200C backen.

Mix all with a spoon in a bowl so many of the blackberries stay intact. Pour into the crust. Bake at 200C.

Key Lime Pie, Fruit Cheesecake, Peanut Butter Cup Pie

On a bake-off with a friend, we encountered and got addicted to these three pie recipes...

Key Lime Cheesecake (lieblings key lime rezept)
http://www.peta.org/living/food/key-lime-cheesecake/
*Variation: Instead of only using cream cheese, you can make it half cream cheese and half silken tofu.
*If ready made graham cracker crust isn't available (e.g. in Germany) make your own crust (see below) 


Key Lime Pie (raw)
http://healthyblenderrecipes.com/recipes/raw_key_lime_pie_from_choosing_raw
*Variation: Instead of cashews and coconut oil, you can use silken tofu and vegan cream cheese.

Peanut Butter Cup Pie
http://minimalistbaker.com/vegan-peanut-butter-cup-pie/
*Corina likes to use Trader Joe's chocolate chips and chocolate hazelnut milk for the ganache topping
*Variation: Instead of coconut cream or coconut milk, use melted coconut butter



Pie crust

By Corina

200g pack vegan crumbly cookies (eg Germany: Alnatura Zitronen Sables or Othello Kekse, UK: Hobnobs)
2 tablespoons margarine

Crumble the cookies (easiest in a blender), pour in a springform, add the margarine, and blend together to form a crust. You can pre-bake the crust for 5 mins or directly pour the filling on.

Fruit Cheesecake

By Dieter

1 pack cream cheese (tofutti in US, Simply V in Germany)
1/2 pack silken tofu (ideally a variety that has a neutral taste)
250g fruit (raspberries/mango/blueberries work well)
some lime juice
50g sugar
2 table spoons agave syrup
1 pack Agar-Agar

Combine everything in a blender, mix well, and pour onto the crust.


Bake for 30 minutes at 180C.