Sweet Potato Pie Infused with Mullein and Reish
Mullein Reishi Infused Vegan Sweet Potato Pie
Inspiration from Shanika at Orchids and Sweet Tea (Please visit her site for so many great recipes)
Before we delve into the recipe, credit and inspiration for this innovative creation must be extended to Shanika at Orchids and Sweet Tea. Her innovative approach to cooking and baking provided the groundwork for this infusion of herbal goodness into a classic dessert.
Ingredients for a Respiratory-Friendly Pie Filling
Let's talk about the star ingredients:
3-4 Sweet Potatoes, Pureed: Loaded with vitamins, minerals, and antioxidants, sweet potatoes serve as the nutritious base for this pie.
1/2 Cup Coconut Milk: Provides creaminess and adds a subtle tropical flavor.
1/4 Cup Infused Vegan Butter (Melted): The carrier of mullein and reishi, imparting their potential respiratory health benefits.
3/4 Cup Granulated Monk Fruit: A natural sweetener with low glycemic index and potential respiratory health support.
1/4 Cup Maple Syrup: Adds sweetness and depth to the flavor profile.
1 Teaspoon Vanilla Extract: Enhances the overall aroma and taste.
1/4 Cup Arrowroot Starch: Acts as a thickening agent for the filling.
2 Teaspoons Cinnamon, 1 Teaspoon Nutmeg, 1/2 Teaspoon Ground Ginger: Aromatic spices that complement the sweet potatoes and contribute to potential health benefits.
1/4 Teaspoon Sea Salt: Balances the sweetness and spices.
Vegan Pie Crust and Egg Wash Substitute
For the crust and finishing touch:
Vegan Pie Crust: Provides a delicious base for the pie.
2 Tablespoons Coconut Milk, 1 Teaspoon Maple Syrup: A vegan alternative to an egg wash, lending a beautiful glaze to the crust.
Method
Preparation: Preheat the oven to 350°F. Pre-cook the pie crust for about 7 minutes in the preheated oven.
Filling Preparation: In a food processor or blender, combine the pureed sweet potatoes, coconut milk, infused vegan butter, monk fruit, maple syrup, vanilla extract, arrowroot starch, cinnamon, nutmeg, ginger, and sea salt. Blend until smooth and thick.
Assembly: Pour the filling into the pre-cooked pie crust. Gently brush the coconut milk and maple syrup mixture (egg wash substitute) onto the pie crust for a golden finish.
Baking: Bake the pie for approximately 60 minutes or until the filling is set. Remove from the oven and allow it to cool for at least 3 hours before serving.
