It's Canadian Thanksgiving this weekend and I have in my mind to bake some pumpkin pies. But, of course, what comes to mind is a recipe that I don't have, but may have to research and emulate, because Calactus is on the other side of the continent from me.
I'm sure that there is rice flour in the crumbly crust because it has that texture of fine rice. But maybe it is nuts and coconut, I just don't know what makes it so smooth.
I was told once that all the desserts at Calactus are vegan, so the delicious texture of their seasonal and incredible pie is somewhat of a mystery, to me. However, the exact right amount of nutmeg is ground onto the tofu cream for a delicious, nutritious, and spellbinding post meal victory.
When they had it on the freshly posted special board, I would find myself there again,in another day or so, just to ensure that I got two slices.
I wonder, if I had their recipe, maybe I'd get three.
No comments:
Post a Comment