Now I love a good smoothie, but it’s the middle of March and the thought of blending up an icy concoction gives me the literal shivers. It better be a really damn good smoothie for the chill to be worth it.
Enter the child approved Sweet Potato Pie Smoothie. Freddie drinks these down like water. We usually split one, but sometimes I have to blend up two. It has warming spices and it helps to increase your daily antioxidant intake. It also brings back cozy memories of the holidays.
I got the idea for this from from a new Amazon cookbook find.
During our Thanksgiving dinner, Freddie ate nothing but the apple pie. I don’t know if it was too many different tastes and textures, but the little man would have nothing to do with any of the other dishes on the menu. I found this extremely ironic since he doesn’t really like plain apples. The pugs really enjoyed the bits of dinner that he threw to them though.
For my apple pie, I used golden delicious apples, but everyone has their own theories about which apples bake the best. The Grumblers aren’t really fans of Granny Smiths or Red Delicious’s.
I also used a pre-made pie crust because I ain’t got time for that shit, but if homemade pie crust strikes your fancy, have at it. Make sure the check the ingredients. A lot of pre-made pie crusts just happen to be vegan. Go figure.
It tends to get a little bit messy, so I would recommend baking the pie with a cookie sheet underneath.
Vegan Apple Pie
Ingredients for Pie:
1 pre-made pie crust
8 cups thinly sliced apples (6-8 apples)
2/3 cup sugar
1/4 cup flour
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
dash of salt
Ingredients for Topping:
1 cup flour
1/2 cup brown sugar
1/2 cup Earth Balance buttery spread
1. Heat oven to 425 degrees.
2. Mix sugar, flour, cinnamon, nutmeg, and salt in a large bowl. Mix in the apples. Once mixed, pour into the pre-made pie crust.
3. Mix the Topping Ingredients together in a bowl until crumbly.
4. Sprinkle the topping onto the pie. It will look really full, but don’t worry, it will cook down.
5. Bake in oven for 40 minutes. Place a cookie sheet under the pie just in case the pie drips over the edges. Cover with foil to prevent further browning and bake another 20 minutes.
6. Let cool and enjoy. Serve with vegan vanilla ice cream and/or vegan whipped cream.
Although Aaron isn’t the biggest lover of pumpkin, but I have to get my pumpkin fill in as many ways as I can during the fall. One of my favorite ways to use up my stockpile of canned pumpkin is to make a healthy and refreshing pumpkin pie smoothie for breakfast. It’s one way to sneak in a few fruits, some omegas, and lots of antioxidants via spices like cinnamon and ginger.
I try to whip one of these bad boys together in the time after I drop Freddie at daycare and before I head to work. If I don’t schedule my smoothie making like that, Freddie tries to drink it all. Him having a smoothie isn’t necessarily a bad thing, but he’s a pumpkin hog.
Vegan Pumpkin Pie Smoothie
1 cup nondairy milk (we use soy)
1/2 frozen banana
1/2 cup canned puréed pumpkin
2 Tbsp oatmeal
1 Tbsp ground flaxseed
1 Tbsp maple syrup
1 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
1 tsp blackstrap molasses
3-4 ice cubes
Put everything in a blender or food processor and blend. Enjoy!