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Home > Dining Out > Restaurant Guide > Spiral Diner and Bakery
Recipes From Spiral Diner and Bakery
Sweet Potato Pie
4 cups sweet potato
2 Tbsp. margarine
2 cups soy milk
1 cup sugar
2 tsp. molasses
1 tsp. almond extract
1 tsp. vanilla
2 tsp. cinnamon
1 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/4 tsp. cardamom
1 Tbsp. egg replacer
2 unbaked pie shells
Place all ingredients in a mixer (except the pie shells) and mix slowly
until everything is combined. Then mix on high for a few minutes until there
are very few lumps left. Prebake two pie shells (we recommend using PETA's
"Sister's Pie crust" recipe, below) for 7 minutes at 350F with
convection on. Fill shells all the way to the top and bake at 350F with
convection on for 1 hour. Pies should not jiggle very much when you take
them out of the oven. Let them cool, then cover and put in fridge to chill
before serving.
Makes two pies.
Ranch Dressing
1/2 cup Nayonaise
1/2 cup Veganaise
1/4 cup soy milk
1/2 tsp. garlic salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
2 rounded tsp. fresh chopped parsley
1-1/2 tsp. apple cider vinegar
1/4 tsp. dill
Put all ingredients in the blender and blend until creamy.
Makes approximately one cup.
Sister's Pie Crust
(from PETA's Compassionate Cookbook)
2 cups unbleached all-purpose flour
1 tsp. salt
1/4 cup cold water
3/4 cup solid vegetable shortening
Stir the flour and salt together in a bowl. Remove 1/3 cup of the flour
mixture and mix with the cold water to make a paste. Set this aside. With
a pastry cutter or fork, cut the vegetable shortening into the remaining
flour mixture until the texture become "pebbly." Add the paste
to the flour-shortening mixture and mix until it can be shaped into a ball.
Divide into two parts.
Lightly flour your rolling surface (a clean countertop or large wooden board)
and your rolling pin. Roll one portion of the pie dough at a time. Roll
from the center out, lifting the roller at the end of the dough (rather
than rolling back and forth). Roll to a 1/8-inch thickness.
Have an 8- or 9-inch pie pan ready. The rolled dough circle should be at
least 2 inches larger than your pie pan. Loosen the pastry from the rolling
surface, fold it in half, lift it and lay it in the center of the pie pan.
Unfold the pastry, gently working it into the pie pan, and press lightly.
Trim off the excess dough with a knife. You can make a design around the
edge of the pan using your fingers or a fork.
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