Last week we throw down with a vegan twist on a classic I had often growing up in the South: Steak and vegetables with sweet potato pie. We baked some juicy tofu steaks by marinading them in a mixture of vege stock, soy sauce, molasses, and mirin. You should have 3 parts stock, 2 parts soy, and 1 part sweet—whether you use sugar, molasses or mirin. A few drops of liquid smoke helps too.
We were slammed that night and we had to send a few away hungry. Next we we will make sure to have tons of food.
See everybody then,
Sweet potato pie
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten or equivalent egg replacer
1/2 teaspoon salt
4 tablespoons butter/margarine, softened
1/2 cup milk/soy milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans
1. Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.