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Macrobiotic Pumpkin Pie Revisit

The Dainty Pig's Macrobiotic Pumpkin Pie

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Vegan, Gluten Free | Oat Flour Crust, Maple Sweetened

Recipe makes one regular 9" pie.

This recipe tied for 1st place in my pumpkin pie showdown of 2012, and is based off of and adapted from Eden Foods' recipe here. I tweaked it to make the filling process a bit simpler, and the appropriate size to fill one regular crust. I adjusted the spices to my liking, and as per my taste testers' requests. And I swapped oat flour for the wheat flour. The result is a delicious & healthy, spicy, vegan & gluten free macrobiotic pumpkin pie...YUM!

Oat Flour Crust

Ingredients

  • 2 cups oat flour (sift it if you can)
  • pinch of sea salt
  • 1/4 cup extra virgin olive oil, or sub in some grapeseed &/or avocado oil
  • 1/2 cup COLD milk of choice (I used unsweetened vanilla almond milk)

Directions

  1. Preheat oven to 350F.
  2. Mix dry ingredients together in a medium sized bowl.
  3. Pulse / whisk / blend together oil & milk
  4. Add wet to dry and mix until combined (hands work best, crumble it with your fingers...just go for it!).
  5. Roll into a ball (adding any additional flour or cold water if necessary) and place in fridge for about 20 minutes.
  6. Roll out between 2 pieces of parchment paper, and carefully transfer into a lightly oiled 9" pie pan. Crimp edges if desired or if used a crimped pan.
  7. Poke holes with fork in bottom and sides of crust.
  8. Pre-bake crust for 5 mins before adding in the pumpkin filling and baking (see assembly & baking instructions below).

Pumpkin Filling

Ingredients

  • 2 cups canned pumpkin puree (I simply used one entire 15 oz. can)
  • 1.25 cups milk of choice (again, I used unsweetened vanilla almond milk)
  • 2 TBSP Agar flakes
  • 1/2 cup pure maple syrup
  • 1 tsp vanilla
  • 1/4 tsp sea salt
  • 3 heaping tsp. ceylon cinnamon
  • 1 tsp ground ginger
  • 3/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 TBSP Kuzu powder, dissolved in 2 TBSP cold water (*do this part right before you add it in).
  • OPTIONAL: 1/2 cup or so of pecan halves

Directions

  1. In a small - medium saucepan, combine the agar agar flakes and milk, and let rest for 20 minutes.
  2. Stir in maple syrup, and bring to a boil.
  3. Reduce heat and simmer until agar flakes melt, about 10 minutes. Whisk/stir fairly often to ensure the flakes melt and are combined in.
  4. In a small bowl combine/mash up the pumpkin puree, salt, spices, and vanilla. Mix with a fork, or a hand blender, and then stir it into the agar/milk/maple mix, combining well.
  5. Dilute the kuzu and stir it into the mixture.
  6. Stirring (fairly continuously to avoid lumps), bring everything to an almost boil, then remove from heat. Continue on below with baking directions.

Assembly & Baking Directions

  1. Carefully pour filling into pre-baked crust.
  2. If desired, sprinkle pecan halves on top of the filling, around the edges of the crust, before baking (pretty delicious, btw).
  3. Bake for 25 minutes or until crust is golden, at 350F.
  4. Please be careful when removing pie, as the filling will still be a bit liquidy.
  5. Pie will continue to set as it cools, so let cool completely (at least 3 hours) before slicing & serving.
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Suggestions & Notes:

  • CRUST: I have also made this using a pre-made frozen whole spelt crust. If using a frozen crust, thaw for 20 minutes. Then poke holes with a fork along the bottom and sides. Pre-bake for 5 mins at 350F.
  • This pie tastes even better the next day, after letting it sit in the fridge overnight. So if you have the time, make it the day before you want to serve it.
  • You can also place pecans along the bottom of the crust, before you add the filling, to make it even more decadent.
  • Serve with coconut milk whipped cream, or vanilla ice cream.
  • This pie was my favourite winner of the 2012 pumpkin pie showdown! My second favourite filling uses tofu and is in that pie showdown post as well. I'll do a revisit of it as well, soon enough :)

♥♥♥Enjoy!

 

Crustless 10 Minute Macrobiotic Pumpkin Pie

Oh my pumpkin pie. 

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I decided at 4pm on the day of our Thanksgiving dinner, that I actually did indeed want a pumpkin pie for dessert. But, I didn't feel like making the ones from last year (so so so delicious btw), as I didn't have enough flour to make a crust, or enough time.

I had saved this recipe I stumbled upon a few weeks ago, and decided to go for it, as I had just enough time to make it and try it for dessert. 

10 Min. Crustless Macrobiotic Pumpkin Pie

Oil Free, Refined Sugar Free, Crustless, Vegan, GF if desired, & Delicious

As mentioned above, this recipe is entirely inspired by and based off of this one here, by Fat Free Vegan Kitchen. Such a good find. I jess-ified it a bit, and made it more macro-friendly. This crustless pie actually forms an almost-crust on it's own. Way to go pie, gold star for you!

Ingredients

  • 398ml (15 oz) can of organic pumpkin puree
  • 1.5 cups soymilk (I used Eden brand original, but I'm sure other milks like almond or coconut would work as well)
  • 1 heaping TBSP Kuzu Powder
  • 2 Chia "eggs" - 2 TBSP white chia seeds, whisked into and then soaked in 7TBSP water for about 10 minutes.
  • 1 tsp vanilla
  • 1/2 cup oat flour {I ground about 3/4 cup regular oat flakes in high speed blender to make the flour}** See below for other flour options.
  • 3/4 cup maple sugar (coconut palm sugar would also work here)
  • pinch of sea salt
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 2 heaping tsp. cinnamon
  • 2 tsp aluminum free baking powder

Directions

  1. Turn oven on to 350F.
  2. Prepare dry ingredients: Mix together everything that's dry, except for the kuzu powder, in a bowl.
  3. In a blender, combine the soymilk, chia "eggs", vanilla and kuzu powder. Blend on high until combined.
  4. Add in the pumpkin puree and blend on high until combined.
  5. Add in bowl of dry ingredients and blend on high for 1-2 minutes, until everything is combined. Stop if necessary and stir/scrape sides so everything gets mixed in.
  6. Oil a pie pan - I used a glass pyrex pie dish, and I oiled it with sesame oil.
  7. Pour the blender contents into the pie dish. 
  8. Bake for 60 minutes. 
  9. Let cool before serving. (I let it cool down enough to put it in the fridge, and then let it set and cool for a few more hours before eating it.) *Tastes even better the next day. 
  10. Serve with tofu whipped cream or coconut whipped cream, if you like. 
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**The oat flour makes this "pie" a bit more dense. Whole wheat pastry flour also works, as does regular old unbleached flour. I'm sure the white rice flour option would be awesome, and I'm looking forward to trying this with other flours such as light spelt flour and sweet rice flour.  The texture was nicest with the the unbleached flour, so I want to try it again with light spelt flour next time. :)

This pie got a 2 thumbs up from T, as well as a regular pie eater too. I also got a request to bake this pie inside the crust I made from last year. And I made it last minute on a whim. I think I'll call that a win.

Eating this pie for breakfast the next day? That's for SURE a win :)

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Macro Monday: Swiss Open-Faced Apricot Pie

When life gives you fruit, you say "yes! thanks! sweet!" and then eat it. At least I do.

I like to eat fruit plain, just as it is. I could eat bowl upon bowl of fresh picked fruit. Apricots are always a favourite and I sure do feel spoiled being here in the Okanagan, with fruit trees in the yard.

I've been enjoying fresh apricots & cherries in the morning for a wonderful summer treat. But the family apricot tree keeps delivering apricots, more & more everyday, and they were beginning to pile up, so some baking was in order. Stewing or baking fruit makes it a little easier to digest (bonus!), and provides a whole new taste experience.

Apricots & Almonds baked into a treat? Yes Please. 

MM: Swiss Open-Faced Apricot Pie

Best breakfast, the next morning.

Best breakfast, the next morning.

The following recipe is a Macro-ified version of an old family recipe I enjoyed growing up. It is a Swiss fruit tart / open-faced pie, with a very thin, almost edgeless crust, and very simple filling showcasing the fruit itself. It's vegan, not-so-sweet, and can be made gluten free if you substitute the spelt flour with a nice gf mix, or perhaps an oat & rice flour combo. The layer of almonds soak up the apricot juice, preventing the crust from getting soggy, and provide an amazing flavour combo that is impossible to resist.

Ingredients

Crust: 

  • 2 cups sprouted spelt flour
  • 3 TBSP olive oil (or other veggie oil of choice)
  • pinch salt
  • 1/4 - 1/2 cup cold almond milk

Filling: 

  • 1/2- 1 cup coarsely grated almonds (I pulsed in the blender to get a grated texture)
  • sprinkle of cinnamon & sugar of choice (maple sugar, coconut sugar or regular sugar)
  • enough apricots, halved to cover the whole crust (I would guess we used 15-20 whole apricots, then halved them).
  • 1 cup vegan yogurt mixed with about 1/2-1 cup almond milk to thin, and some cinnamon {I used coconut milk yogurt, but almond would work well too}.
Fresh outta the oven! Warm & Juicy Apricots! 

Fresh outta the oven! Warm & Juicy Apricots! 

Directions:

1. Add oil to flour & salt, crumble in with hands. Add enough almond milk to be able to knead the dough. Knead until shiny - ish, then form a ball. Let sit in fridge for about 1 hour. 

2. Roll out dough as skinny as possible between 2 parchment sheets. I'd recommend lightly oiling the bottom parchment sheet if the dough is sticking.

3. Place dough onto greased pizza pan or other shallow round baking pan (you can use the greased parchment paper you used for rolling if you prefer, instead of greasing the pan). There isn't really an edge to this pie---maybe only about 1 cm. or so. You're mostly making a crust base. Spread/stretch/press the dough with your fingers,so it covers the whole base of the pan.

4. Brush a tiny bit of olive oil on crust. 

5. Sprinkle almonds to cover whole crust (about 1/2 - 1 cm. thick). 

6. Rub in some cinnamon and sugar (about 2 TBSP) into almonds and smooth out the layer.

7. Cover the almond & sugar layer with apricots (place the inside of apricots facing up). 

8. Whisk/mix up yogurt and almond milk and cinnamon. Pour / brush over apricots until it just runs through the space between the apricots. You can use as much or as little as you like. I just eye-balled how thin it should be: kinda runny, but not as thin as milk. Just like a bit runny yogurt.

9. Bake at 350 F for 30-40 minutes (until you smell something delicious, and apricots are soft). Watch so the crust doesn't over brown. 

Fresh outta the oven -- still hot so there's some apricot juice on top  

Fresh outta the oven -- still hot so there's some apricot juice on top  

Serve warm, sprinkling a little more sugar over top if you like. Serve cold the next day for breakfast (I highly recommend this option!).

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As this post is going up, I'll be driving all the way back home through the Rockies with my guy, T, dreaming of the land where peaches & apricots & cherries are plenty and the weather is so so so hot. If you get a chance to visit the Okanagan, I highly recommend you plan your trip around when the fruit is ready.

Just sayin'. 

Macro Mondays: Macrobiotic Fruit Tart

Today is special because not only is it Canada day (yay! err, I mean...yay-eh!), but my guy & I are celebrating 8 wonderful years together. Holy moly! And what better way to celebrate & say I love you berry berry much than with a fruit tart...right?

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MM: Macrobiotic Summer Fruit Tart

*Vegan / Gluten Free / Refined sugar free

Ingredients: 

Crust (for more crust options see end of post): 

  • 2 cups oat flour  
  • pinch of sea salt
  • 1/4 cup oil of choice (olive, grapeseed, coconut) 
  • 1/2 cup milk of choice (almond, rice, soy, cow) 

Custard Filling: 

  • 2 cups (or a 456ml carton) amazake -- I used hazelnut flavoured
  • 2 heaping TBSP kuzu
  • 1/4 cup cold water
  • lemon zest (optional) 
  • dash of vanilla (optional) 

Fruit Topping: - It's your art! you decide! Fruit for the one I made above is:

  • 1 pint (550ml) organic blueberries
  • 2 organic apricots, cut in to rings
  • a handful of strawberries, cut into hearts
  • a few raspberries

Optional Glaze

  • 1/2 cup apricot jam (fruit sweetened if preferred) 
  • 1TBSP water
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Directions: 

I highly recommend making the custard filling the night before, and if possible the crust too. Otherwise you'd need to allow enough time for both to fully cool before assembling.  If making this tart in advance, and you need it to keep well, read step 4 first. Other crust & filling options at the end of the post.

1. Prepare Custard Filling: Pour 2 cups of Amazake into a small saucepan and bring to a low boil over medium heat. Meanwhile, add 1/4 cup cold water to 2TBSP kuzu in a small bowl. Whisk until dissolved. Add kuzu to Amazake. Stir constantly, bring back to low boil, then lower heat and stir until mixture is nice & thick (about 3 minutes). Take off heat. Allow to cool and firm up in fridge.

2. Prepare Crust: Place flour & salt into bowl & gently mix. Either blend or whisk the oil & milk together in a separate container. Add wet to dry, mixing in with your hands, and form a ball. Add a tiny bit more flour if necessary. Place ball of dough in fridge to cool a bit (15-30 mins). Turn oven on to 350F. Roll out dough between 2 sheets of parchment. Take top layer of parchment off. Grease an 11" pie pan (I used a white ceramic Ikea quiche pan), and place it face down on top of dough. Carefully flip it all over, peel off parchment, and press dough into pan. Poke some holes with a fork into the dough. Bake for 12-15 minutes. Let cool completely

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3. Put it together: Spread chilled, thickened custard over the cooled crust. If the custard is just too thick, very carefully blend for just a second, to make it a bit runnier. Then decorate: make fruit art, make it pretty, make it colourful!

4. Optional glaze:  Heat the jam and water in a small saucepan over medium heat, until liquid & melted. Remove from heat, and pour through a thin sieve to remove any fruit lumps. Let cool until just very slightly warm, then brush over fruit. ***If planning to make this tart way in advance, I'd recommend brushing some glaze on the crust, letting it set for 20 minutes in fridge, and then continuing with the custard & fruit, and then topping with glaze (as this will keep crust from getting soggy & fruit from browning).

** I'd recommend letting the fruit tart set in fridge after assembling for 30 mins or more, as the filling will again firm up a bit. But this is not necessary, & we ate ours right away. 

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I made almost this exact tart last year, for our anniversary, and it had the above glaze on it {the glaze is delicious, but I forgot to get jam this time).  

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Some Other Crust & Filling Options

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Oat Flour & Brown Rice Flour Crust {A bit lighter & more crumbly}

Same directions as above, but use the following ingredients. 

  • 1.25 cups oat flour
  • 1 cup brown rice flour
  • 1/3 + 1TBSP oil

Spelt Flour Crust {A bit sturdier crust}

    Same directions as above, but use the following ingredients:
    • 2 cups spelt flour (whole grain works well!) 
    • 1/2 cup oil of choice
    • 2 TBSP maple syrup
    • 2 - 4 TBSP cold water

    Oat & Chia Custard

    • 1/2 c rolled oats
    • 1 TBSP chia seeds
    • Boiling water to cover

    Pour boiling water over the oats/chia in a bowl, and cover wth a plate. Let sit until water is absorbed and it's no longer hot. Add in:

    • 1/4 cup almond milk
    • 1/4 cup apple sauce
    • 1 TBSP maple syrup
    • zest of one lemon
    • pinch of salt

    Blend well. Then pour into small saucepan, and add 2 TBSP kuzu diluted into 1/4 c. cold water. Bring to low boil, stirring constantly. Let cook while stirring, for about 3 minutes. Take off heat and let firm up/cool in fridge.

    Dark Chocolate Layer

    Something sinfully delightful is to brush melted dark chocolate onto the crust. If doing so, make sure to let it cool & harden before layering on the custard & fruit. 

    HAVE A WONDERFUL WEEK, FRIENDS!

    Macrobiotic Pumpkin Pie: 4 crusts, 3 different fillings

    When you make four different pumpkin pies, all vegan, wheat-free, and macrobiotic, and then subject your family  (mostly "regular eaters") to multiple taste testings, you kind of hope there will be a definite best-tasting pie. At least I did.

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    This time, though, two of the pies received equal praise. There was no clear winner. But then I realized:  2 > 1. Two delicious pumpkin pies is better than 1 delicious pie. Um. Duh.

    Enough chit chat. Here are the recipes & reviews:

    Pie #1 - 3rd Place

    Recipes from Kristina Turner's The Self-Healing Cookbook
    Wheat Free Oat Crust (p. 152) & the filling for Sweet Squash Pie (p. 154)  

    For the filling I roasted 2 sugar pie pumpkins in the oven ( I cut them in half, gutted them, rubbed a tiny bit of salt on the flesh, then placed them cut side down in a baking dish with a 1/2 inch water, and baked at 350F for about 50 minutes). And I followed the directions in the book exactly for the crust, which baked fairly well!

    Pie # 1: baked then puréed sugar pie pumpkin filling

    Pie # 1: baked then puréed sugar pie pumpkin filling

    Brown Rice & Oat Flour Crust.

    Brown Rice & Oat Flour Crust.

    Results & Comments:  Last Place. It was still edible---but was just "ok" as reviewed by the "regular pumpkin pie eaters." Most people found that the crust tasted a little bitter (perhaps they weren't used to the strong taste of wholegrain flour --- brown rice flour, in particular). I was told that the filling was delicious, but not really like a pumpkin pie filling, and would perhaps do better as a savoury dinner kind of pie. It wasn't spicy or sweet enough for most eaters. To be honest, I think that the sugar pie pumpkins were a bit under ripe. They didn't seem heavy enough for their size, and the flesh just didn't have the rich colour I was expecting. For my macro-ified taste buds, the crust was just fine, and the filling was okay. But, I think it would have been more delicious had I used my favourite, kabocha squash, instead of the sugar pie pumpkins. This cookbook is wonderful though, and I highly recommend it. Most recipes I make out of it are received very very well, and I plan to give this recipe another chance in the future.

    Pie #2 - tied for 1st place

    I used this recipe as my base:  from the Eden foods website.

    Crust from oat flour & olive oil.

    Crust from oat flour & olive oil.

    My substitutions were:  I used all oat flour instead of wheat flour, and rolled the crust into a ball, then put it between parchment paper and rolled it out.  I needed to add a tiny bit more oat flour to make it form a ball. I also used almond milk (unsweetened vanilla flavour) instead of the soy milk. In the filling, I again used almond milk, and also used only 1/2 cup maple syrup instead of 3/4 cup. The canned pumpkin I was used was organic, in a BPA free lining can. I also omitted the nuts. Overall, my changes from the original recipe lightened up the pie and made it wheat free.

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    Results & Comments: Well deserved 1st place spot. The filling was really great: the spices could be a little stronger, but the texture was amazing. The crust was a clear 1st place winner though. Out of all the crusts, this one was everyone's favourite. The oat flour worked perfectly in place of the wheat flour, making it tummy friendly. It stuck together well, and baked quite nicely. I preferred this pie the 2nd & 3rd day, after it cooled off a bit in the fridge. This recipe makes a LOT of filling. I filled two regular pie crusts full and had TONS left over (must be intended for a deep dish pie) when I doubled the recipe, so I imagine the normal recipe could make enough filling for two regular crusts. 

    Pie #3 - 2nd Place

    Crust from Kristina Turner's The Self-Healing Cookbook
    Nutty Oat Crust (p. 152 ) with some modifications. Same filling as pie #2.

    Substitutions: I used ALL oat flour instead of the recommended brown rice & wheat flour. I did not use any nuts, simply left them out. And I was out of sesame oil, so I used sunflower oil instead.

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    Results & Comments: 2nd place. This pie was definitely good. Everyone enjoyed it, as expected, because it has the same filling as pie #2. The crust was enjoyable. It held together nicely and baked well, BUT, it just didn't seem quite right for a pumpkin pie. Not so much like a regular crust. As you can tell by the picture above, it was almost like a giant not-so-sweet oatmeal cookie. I want to try this crust again with something else as a filling. This combo was good for breakfast the next day, I was told.

    Pie #4 - Tied for 1st place

    Based on this recipe here.

    Substitutions: For the crust, I used the same as pie #2, only lightened it up a bit by using 2TBSP olive oil and 2TBSP cold water. Again, I used all oat flour, and almond milk in place of the soymilk. For the filling, I reduced the ample syrup to 1/2 cup, left out the barley malt, and used a generous 3 heaping teaspoons of cinnamon plus hefty shakes of cloves and nutmeg. 

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    Results & Reviews: A very close flat out winner. Upon first bite, most people said this was hands down the best. But after a few more tastes, the votes were split between this and pie #2. No one could guess the secret ingredient: tofu. The spices in this pie were the strongest, and therefore my favourite hands down, and everyone else agreed that the flavour was delightful. The biggest pumpkin pie fan of the lot said that this one had the most similar texture to regular pumpkin pie. The sweetness of this one was JUST perfect---it tasted a bit sweeter than pie#2 though, despite having the same amount of maple syrup. As per the instructions in the recipe, the pie definitely does best to sit overnight in the fridge. The lightened up version of crust #2 was good, but not as good as #2 --- if you must reduce the oil, then this one turned out very well, but if you can spare the extra oil, using the full 1/4 cup in the crust will give you the best taste.

    Overall Thoughts

    I was really impressed with pie #4. I am not usually a big tofu eater, and was definitely skeptical making this pie. As I was blending the filling (very quick & easy btw) I really couldn't predict how it would turn out. To say I was pleasantly surprised with the taste is a big understatement. I knew pie #2 would be delicious the second the filling started bubbling on the stove & I snuck a taste. 

    I'm really happy that I was able to successfully replace wheat flour in the crust. Changing flours in recipes is always tricky, but it turned out so well I couldn't stop smiling. I plan to do a post soon with the measurements and changes I made to both winning pies in regular recipe format for ease of reading. 

    Next year, I'll be making 2 pies: Crust #2 for both, filling one with pie #2 filling but adding more spices, and then making filling #4 exactly the same as I did this year. 

    Champions side by side: pie #2 on the left, #4 on the right.

    Champions side by side: pie #2 on the left, #4 on the right.

    And what to do with all that extra filling from pie #2? Well folks, that's 2 more sweet pumpkin treat recipes for 2 new posts. 

    Did I ever mention how much I love pumpkin?

    Happy Thanksgiving --- Pumpkin Pie showdown.

    Hi friends,

    It's Canadian Thanksgiving this weekend. I'm only so-so excited. And mostly because of the extra day off. Truthfully, growing up I never really was a fan of the whole "turkey dinner thing." I didn't really enjoy meat so much, and turkey was no exception. From a young age creamy things like whipping cream made me feel queasy. And cranberry sauce on top of turkey? YUCK! A true nightmare. Cranberry sauce as jam on bread---ok. As an overly sweet thing on top of meat--- no thanks. And I've never even really even tried stuffing. Mashed potatoes were just ok, and as for gravy, I could take it or leave it.  

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    The one thing I always did enjoy though, was my mom's roasted veggies. She bathed oven roasted carrots, turnips, & sweet potatoes in fresh herbs and lemon. Hmmmm... and people wonder why I enjoy macrobiotic cooking so much? I think I was just designed from the start to enjoy this way of eating.

    I have another confession to make as well: I never really liked pie much. Especially pumpkin pie. But I think this was because I got sick one time after eating it, and I can only guess now that it was because of the giant pile of whipping cream on top. But alas, times have changed.

    Pumpkin Pie Showdown 2012

    Pumpkin pie sans whipping cream? Yeah, ok. Let's do it up. I do love a good pumpkin. 

    I spent 6 hours in the kitchen yesterday. I made four different whole-grain gluten free & vegan pie crusts, and three different pumpkin pie fillings. I even roasted 2 sugar pie pumpkins to use instead of canned pumpkin puree in one of the pies.  

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    Two different thanksgiving dinners means everyone gets to sample two different pies each day. I want to get a feel for which recipe is the tastiest, so next year when I want to indulge in my pumpkin love, I know which one to make. The only downside to my method, other than the time and sweat,  is that I only had one pie plate, so I had to buy a few cheap aluminum ones. But, c'est la vie.

    Sneak peak of yesterday's champion:

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    Please share with me: What's your favourite pumpkin pie recipe --- macrobiotic, vegan, or otherwise?

    Sometimes you need to go to Kyoto to find the right pie.

    So since my last post my guy and I have had 2 sets of parents visit.

    So nice to see all of them, but for the last month our days have been a little too jam-packed.

    But, it was so nice to get away and do a bit more traveling around here.

    I have a great vegan guidebook to Japan, and I found this little gem of a restaurant in Kyoto:

    Cute Sign out front.

    Love the decor.

    Those jars, my loves, are all filled with vegan and macrobiotic oriented cookies.  Pure heaven.

    We had hoped to get the macrobiotic lunch set, but unfortunately it was a busy day and was all sold out.

    I still left happy though.

    I started with a salad:

    And then had the curry with brown rice & fresh vegan bread:

    They were all sold out of brown rice too---but hey, when the only choice left is fresh vegan bread, I know i'm not doing too bad at all ;)

    Loved these chopstick rests. So pretty!!

    The presentation of food in Japan is just ridiculous.

    It is really so well done. In fact, it's one of the things i'll miss the most when I return home.

    And you know a trip to macro restaurant wouldn't be complete without dessert. This dessert made me think of all you lovely readers and bloggers.

    For the record, this may have been my FAVOURITE dessert ever ordered. 

    First, some kukicha tea in an adorable cup with a cookie happy spoon.

    Absolutely gorgeous pottery.

    Oh, what's this?

    I'll give you a hint: inside there are two of my favourite things...

    Kabocha + Adzuki Pie.

    I ordered this thinking that there was no way I could go wrong. Those two flavours go great together.

    I was happily surprised when I took the first bite:

    It wasn't pureed or blended together at all!

    Literally just a hunk of kabocha topped with adzuki beans. 

    The whole wheat crust was barely sweetened at all. In fact, "normal" people wouldn't consider this a dessert at all.

    But, it was perfect, because it didn't leave you feeling all yucky, like too much sugar does.

    It was great. I need to recreate it as soon as I am back home in Canada with an oven.

    They served it alongside homemade vegan caramel soy icecream.

    And you know I couldn't leave with a little something either:

    Especially when they wrap it in the cutest bag ever!

    I'll show you what was inside next time.

    Any nice eating out experiences lately?