By Siri Ved Kaur
Perfectly vegan. This is a recipe I developed for my Yogi Eats! catering company. If you are aiming for authenticity you can substitute an equal amount of baked pureed pumpkin (it is also fine to use canned pumpkin) for yams in the recipe.
This recipe makes a great pie or wonderful baked pudding. Top with Candied Pecan Crumble.
For pie, use one half recipe of Pastry for 9-inch Double Crust Pie (p. 298, From Vegetables with Love) with some gingersnap crumbs pressed into it, or use the Gingersnap Graham Pie Shell (p. 299, From Vegetables with Love).
2 ¼ pounds yams
1 cup maple sugar or Sucanat
l cup half and half or non-dairy creamer (vanilla or plain)
2 teaspoons ginger powder
¾ teaspoon ground cinnamon
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
1/8 teaspoon black pepper
½ teaspoon freshly ground nutmeg
½ teaspoon salt
1 tablespoon arrowroot powder
1 tablespoon agar agar powder or flakes
1 unbaked pie shell
Boil yams until just tender. Cool slightly, rinse in cold water, remove skins, and mash. Pull out any tough or stringy parts. Pulverize in a food processor, adding creamer and spices, and process until smooth.
Taste and adjust sweetness with maple syrup if necessary. Add arrowroot and agar agar powder and process to mix completely.
Preheat oven to 350°.
If using pastry crust, sprinkle finely ground gingersnaps over the bottom of the crust and halfway up the sides and press in. If using a crumb crust, use gingersnaps for ¼ cup of the crumbs (Gingersnap Graham Pie Shell).
Pour filling into pie shell. Add aluminum foil collar to prevent crust edge from overbrowning. Bake 25 minutes. Remove collar. Add Candied Pecan Crumble on top of pie. Bake 25 more minutes. The pie should look set (even though it may jiggle a little, it will firm when cooled). Cool before serving.
For Baked Pudding:
Pour filling mixture into a buttered baking dish (1 quart loaf pan or casserole). Bake in a hot oven for 30 - 35 minutes. Top with Candied Pecan Crumble, return to oven, and bake 10 - 15 more minutes until browned.
This recipe can be found in From Vegetables, With Love by Siri Ved Kaur, available through KRI.
Siri Ved Kaur has been a part of the 3HO/Sikh Dharma community since 1971, when she served as Yogi Bhajan’s personal cook for several years. She has authored three cookbooks (Conscious Cookery - 1978, From Vegetables with Love – 1989, and From Vegetables, with Love: Recipes & Tales from a Yogi’s Kitchen - 2015) and written numerous columns for Beads of Truth, Aquarian Times, YogaMint, and HealthWorld Online. Mother of three grown daughters, she now resides in Bakersfield, California with her husband, Gurujodha Singh. http://consciouscookery101.com/