This recipe is from one of my favourite and most useful books that I own called “Vegan A Go Go!” by Sarah Kramer. It’s part of a series of vegan cookbooks by Kramer and her friend Tanya Bernard including “The Garden of Vegan”, “How It All Vegan” and “La Dolce Vegan”. These books are very appropiate for rockabilly online because they feature a rockin’ retro 50s design and pictures along with a punky attitude. I have to be honest and admit I first bought “Garden of Vegan” because of the way it looked..I’d never seen a cookbook that featured two ladies covered in tattoos and wearing vintage dresses before. What can I say? It intrigued me…it was awhile before I dared to try my hand at the recipes but when I did..damn! I was glad I did!
These books really helped me with getting over my fear of the kitchen. I learned to love cooking and baking in a way that I never thought possible. Now, I find it easy to make my own pies, cakes, icing, veggie stock, soups and more from scratch.
And it’s not just the recipes that prove extremely useful, there’s also how tos for making your own bath salts, sock monkeys, household cleaners, anything you could possibly need for the home really..So even if you’re not vegan these books will give you a lot of information that you need to save money and live a more healthy lifestyle. I should put an emphasis on “healthy”, this is not a diet book and the authors make that clear in the intro. It’s not about becoming a size zero, it’s about living a healthy, cruelty free life. So if you’re looking a “get skinny fast” scheme look else where. Begin vegan or even just vegetarian is a way of life and has nothing to do with self deprivation/starvation. If you end up being a more healthy shape as a result of a veggie diet, that’s just icing on the cake. But the point is you can have your (vegan) cake and eat it too!
Hope you enjoy this recipe as much as I did!
Fudge Pecan Pie
1/2 cup water
1/4 cup vegan margarine
2 tbsp unsweetened cocoa powder
3/4 cup vegan chocolate chips
1/3 cup flour
1 cup sugar
1/8 trp salt
1/2 cup vegan milk (soy, almond, etc.)
1 tbsp vanilla extract
1 cup pecan halves
1 9inch (23 cm) prepared pie crust
2 tsp vegan milk
Preheat oven to 350 f (175c). In a medium saucepan on high heat, bring water to a boil, then remove from heat. Whisk in the margarine, cocoa and chocolate chips and continue to whisk until melted. Add flour, suger, salt, 1.2 cup “milk”, vanilla and whisk until smooth. Stir in pecan halves and pour into pie crust. Bake for 55-60 minutes or until a toothpick or knife inserted in center comes out clean. Remove from oven and immediately brush the 2 tsp “milk” evenly over the top of pie. Let cool at room temperature before serving. Makes 1 pie.
Basic Flaky Pie Crust
1 1/4 cups flour
1/4 tsp salt
1/2 cup vegetable shortening or margarine
3 tbsp very cold water
In a large bowl, stir together the flour and salt. Cut the shortening into the flour mixture until well mixed, then add water. Mix together until a dough forms. On a lightly floured surface, knead for a minute or two and then roll into a ball. Wrap dough in wax paper and chill for 30 minutes. Roll the dough into a pie crust. Makes 1 crust.
If dough is not forming just add a little more water.
