Comments on: Thankful

By: leela

leela — Fri, 09 Nov 2007 22:14:21 +0000

thanks very much.
i cant do any soy so i would use rice milk or hemp milk.
i’ll let you know how it goes.
please let me know how it works for you as well.

leela

By: Dayna

Dayna — Fri, 02 Nov 2007 03:47:22 +0000

Thanks Leela, I haven’t tested it yet, but I’m sure the crust would be fine with whole wheat. As for the soy, again I’ll have to go back to the kitchen to test it out but you could, once omitting the tofu, try adding an extra 1/2 Cup of pumpkin purée, 3 Tablespoons Arrowroot powder (to make 4T) and 1 cup of soymilk. Mix everything together as to the directions above and bake until firm. (Add an extra 10 minutes or so to bake.)

If you do try it, do let me know how it turns out. In the mean time I’ll be sure to hit the kitchen to see for myself.

By: leela

leela — Fri, 02 Nov 2007 03:12:58 +0000

Hi – this recipe looks absolutely wonderful. I was wondering if you could help me with some subs. We can’t do soy at all, so what would you recommend replacing the tofu with in the filling? Also, can I just use regular whole wheat flour in the crust recipe (for all the flour)?

By: The Cooking Ninja

The Cooking Ninja — Sun, 07 Oct 2007 13:58:53 +0000

Never had pumpkin tart before…I’m very curious how it taste like I think it would taste like sweet potato which i like very much. Your pie sure look delicious.

By: Lori- pleasantly plump vegan

Lori- pleasantly plump vegan — Sun, 07 Oct 2007 13:30:22 +0000

sounds wonderful

By: Dayna

Dayna — Sat, 06 Oct 2007 23:48:52 +0000

It was an incredible day. I’m not sure if I’ve ever been giddy over pumpkins before…

By: VeggieGirl

VeggieGirl — Sat, 06 Oct 2007 16:46:23 +0000

wow, that pumpkin patch that you visited/purchased from sounds SPECTACULAR!! and, equally spectacular, is this savory pumpkin tart that you made. splendid for the autumn season!