Ingredients for pumpkin and pistachio pie:

  • 200 gr. Flour type 1
  • 18 gr. Yeast for quiches
  • 120 gr. Pumpkin already cooked
  • 80 gr. Corn seed oil
  • 230 gr. Soy milk
  • 1 Sprig of rosemary
  • Shelled pistachios
  • Salt

Ingredients for cauliflower fondue:

  • 200 gr. Cauliflower
  • 1 teaspoon almond flour
  • 3 tablespoons nutritional yeast
  • Soy milk
  • Allspice
  • Salt
  • Extra virgin olive oil

More ingredients:

  • Shelled pistachios
  • Chives

Procedure for pumpkin pies:

Preheat the oven to 180°C (356°F) and blend the pumpkin previously baked. In a bowl add the flour, pumpkin cream, finely chopped rosemary, seed oil, soy milk and salt. Stir vigorously until the dough becomes soft and smooth. Then add the yeast and finally the shelled pistachios. Pour the dough into the appropriate molds and bake at 180°C (356°F) x about 25 minutes (depends on the oven).

Procedure for cauliflower fondue:

Wash the cauliflower and cook it in salted water; then blend it with almond flour, nutritional yeast, soy milk and extra virgin olive oil, until you get a smooth, soft and homogeneous cream. Adjust the taste with allspice, salt and, if needed, more nutritional yeast.

Serve the pumkins pie with the hot cauliflower fondue, decorating with pistachio flakes and chives.

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