Duo of Desserts

The Musing: With Thanksgiving just 3 days away, I guess my "philosophical musing" should be about gratitude. Granted, I could make the effort and really write something pithy about the concept of gratitude and what I'm grateful for. Or I could wax poetic about the virtues of a vegan Thanksgiving over what the rest of the nation eats, or bemoan the plight of our feathered friends who can't escape being the centerpiece of the holiday spread.
        As I write this, however, the savory aroma of simmering UnTurkey fills my nostrils, chestnuts for the stuffing are roasting in the oven, and I've just stashed away several dozen freshly baked pumpkin rolls, one of my family's favorites (I have to hide them in the back of the freezer so that they don't disappear before Thanksgiving.)  Even as I prepare this Thursday's feast, another compartment of my brain is already planning menus for Christmas and all the other occasions from now until the end of the year. In other words, I have only one thing on my mind: food, glorious food. So please pardon my inability to contemplate greater things -- I have pies to bake.
      By Thanksgiving, I'm usually a little tired of pumpkin pie, having baked it several times since Halloween. Every year, I try to put a new spin to it -- pumpkin tiramisu, pumpkin mousse, pumpkin chiffon crepe cake --beautiful new costumes for the old gal. The last couple of years, I've opted for my homey and delicious pumpkin bread pudding with brandy creme anglaise sauce, and I'm making it again this year. Of course, people need choices, so I always serve several desserts, and this year I've decided to resurrect a couple I haven't made in years -- my refreshing cranberry walnut tart with a gluten-free, crispy walnut crust, and a holiday classic-- my maple-laced vegan pecan pie. We used to sell hundreds of each in the restaurant back in the days of Now and Zen, and I grew a little tired of them. But it's probably been 10 years since I last made them, so they will taste totally fresh when my fork digs in on Thursday.

So, onto the recipes:

Cranberry Walnut Tart

Be sure to cover the top with a good amount of whipped coconut milk or other vegan whipped cream. The contrast between the sweet and tart filling and the creamy whipped topping with the crispy crust is unbeatable. The crust is baked separately and the filling is made on the stove. You can make this up to a month ahead of time and freeze.

Wheat-Free Walnut Crust

Light, crunchy and easy to make. It is also low in oil, deriving most of the fat from the walnuts.

1 1/3 cups walnuts, ground

1 cup brown rice flour

pinch of salt

3 Tbs canola oil

4 Tbs. Maple syrup or agave nectar

Combine the dry ingredients in a bowl. Make a well in the center then add the canola oil and sweetener. Mix well. Pat into lightly greased or lined pans. Poke the bottom all over with a fork, then bake at 350 degrees for about 12 – 15 minutes until light and crisp. Allow to cool then fill with cranberry filling.

Cranberry Filling

1 lb. fresh cranberries

¾ cup agave

¼ cup orange juice concentrate

1 teaspoon orange zest

about 4 tablespoons arrowroot

Bring the cranberries, agave, juice and zest to a boil in a heavy pot. Simmer until the fruit bursts, about 10 – 15 minutes. Dissolve the arrowroot in a small amount of water and add to the cranberries, stirring until thickened. Allow to cool slightly, then pour into the walnut crust. Let cool completely, then spread the entire top with whipped coconut cream or other vegan whipped topping.

Pecan Pie


This takes a good hour or more to bake, which can lead to a burnt crust. To prevent that, start with a frozen pie shell. You can make your own and freeze it for a few hours before using, or just buy a frozen vegan shell from the store. I originally published this recipe in my book, The New Now and Zen Epicure.

2 1/2 cups pecan halves or pieces
3/4 cup raw cashews
1/2 cup water
3/4 cup arrowroot
1 teaspoon vanilla
dash of salt
1 3/4 cups maple syrup
1 frozen 9" pie shell

Preheat the oven to 350 degrees. Spread the pecans on a baking sheet and toast for about 10 minutes until slightly crispy but not burnt. Puree the cashews and water in a blender until smooth and creamy. Add the arrowroot, vanilla and salt and process again briefly. Pour the maple syrup into a 2-quart saucepan and bring to a boil. Turn down the heat to a fast simmer, and cook for at least 5 minutes until slightly thickened. Pour this into the cashew mixture in the blender and process to combine. Pour the mixture into the frozen pie shell and top with the toasted pecans. Bake for about 45 minutes until the top has risen and is dry to the touch. Allow to cool completely before serving.