Carol’s Pie, Thanksgiving 2009
I had the honor of interviewing Carol Adams, author of the highly influential feminist critical theory The Sexual Politics of Meat, for SuperVegan earlier this week. You’ll see the full interview in December. Of course, being vegans, we talked about food. And Carol revealed that for her and her family it just isn’t a holiday without a pecan pie. To celebrate all things MoFo and as a teaser for the upcoming interview, Carol shared her favorite recipe.
This is a veganized version of a luscious pecan pie found in Miriam Kasin Hospodar’s Heaven’s Banquet: Vegetarian Cooking for Lifelong Health the Ayurveda Way.
Use your favorite pie crust; prepare it, put in a vegan buttered 9-inch pie plate and put it in the freezer till you are ready to put the filling in.
3/4 cup unbleached white flour
3/4 cup packed dark brown sugar
2 teaspoons arrowroot or cornstarch
3/4 teaspoon baking powder
6 tablespoons vegan margarine (like Earth Balance)
2 cups pecan halves
1 cup water
2/3 cup rice syrup
Preheat the oven to 375 degrees.
Mix the flour, sugar, arrowroot or cornstarch, and the baking power together.
Cut the margarine in small pieces and add it to the flour mixture, mixing it thoroughly. It should look like cookie crumbs. (I use a food processor.)
Add the pecans to this mixture.
Combine the water and rice syrup together. (I use a blender.)
Put 1/2 of the flour mixture in the pie crust. Pour 1/2 of the water-rice syrup mixture over the flour mixture.
Add the rest of the flour mixture and the rest of the liquid. Stir this very gently a few times, moistening the flour mixture, but don’t over-mix. It will seem to look strange, but have faith.
Put a rack underneath it and place it in the oven. Bake it about 50 to 60 minutes. The crust will be a golden color and the top will a golden brown.
Note: the pie needs to cool at least a few hours before being served. It will solidify as it cools.
You can learn more about Carol at: www.caroljadams.com.