11/14 Happy Meatless Monday & Pumpkin Pecan Tartelettes
Happy Meatless Monday. While preparing for another Meatless Monday Meals to Go, we decided to prepare an early vegan Thanksgiving for our clients. It was much like the regular spread, using a Tofurky roast, roasted vegetables, gravy and a zesty cranberry orange sauce. To finish the meal, we decided to make a lighter, edgy version of pumpkin pie, one that would tease your palate and not leave you with the over-full feeling afterward, a two bite tartelette. It would smashing as a finger food at your next family gathering.
Photo By: S. Duquet
Pumpkin Pecan Tartelettes
By S. Boulton, inspired by a recipe from Vegetarian Times
Ingredients:
1 15 oz can of pumpkin
1 C of unsweetened almond milk
1/4 C brown sugar (multiple recipes call for molasses and this was our closest choice)
1/4 C agave syrup
1/4 C maple syrup
1/4 C corn starch
1 tsp of vanilla
2 tsp of pumpkin pie spice
2 pkgs of 15 ct phyllo tartelette shells
30 halves of spicy pecans
Make it Happen:
In large bowl, mix all ingredients together (except the shells and pecans) until stirred together completely. Place the tartelette shells on a foil lined cookie sheet and gently scoop one heaping teaspoon of the filling into each shell. Place a spicy pecan half on top of each. Bake in a 350 degree oven for approx 20 minutes, turning half way through.
Photo By: S. Duquet
The edges of the shell will get golden brown and the filling will firm up. Let cool before serving. Yields 30 tartelettes and serves as many as you are willing to share with.
Have a delicious day.
Tags: 30 day challenge, compassionate eating, dairy free, going veg, Meatless Monday, Meatless Monday recipe, plant based diet, pumpkin pecan tartlettes, pumpkin tartlette, vegan challenge, vegan pumpkin pie, vegan Thanksgiving recipe
November 16th, 2011 at 3:13 pm
ps…top with tiny twirl of So Delicious Butter Pecan.
December 3rd, 2011 at 8:06 pm
Or Turtle Trails…yum!!