Autumn – Kate Goldhouse

March 5, 2014April 8, 2015

eHow Video: North African Lentil Casserole

This dish has undergone several revisions and I can now confidently say it is officially FANTASTIC. The ingredients are very simple but they come together to make something really elegant. Mr. Goldhouse, with his ever impressive ability to articulate the heart of the matter in as few words as possible (unlike his wife), describes this casserole as “fancy poor man’s food.”

I recently served this to some new friends we had over for dinner and received praise every vegan chef loves to hear from a non-vegan: “I had no idea vegan food could taste so good!” Plus, as regular readers already know, I am a huge fan of dishes that lasts for several meals because it makes life so much easier, and this one really lasts well. I suggest making this on a Saturday or Sunday for dinner and then bringing it for lunch or having it for dinner during the week. Whenever I make it, even though I’ll eat it for several dinners in a row, I am still always sad when it’s finally gone because it is just so delicious. This one is a MUST for your cooking repertoire!

(Serves 8-10)

Ingredients:

1 large onion, diced

2 medium carrots, diced

6 cloves of garlic, minced

2 tablespoons sweet paprika

1 tablespoon cumin

1 teaspoon allspice

1 teaspoon crushed red pepper

1 teaspoon turmeric

1 small can of no-salt added tomato paste

2 cups dry green lentils

1 cup dry quinoa

6 cups of low-sodium vegetable broth or water

2 teaspoons cinnamon

2 cups mashed sweet potatoes (canned is fine)

1-2 lbs of frozen spinach

1 large lemon

1/2 cup chopped cilantro

Instructions:

1. In a large saucepan, saute the onions and carrots with 1-2 tablespoons of water over medium heat until the onions become translucent, approximately 10 minutes.

2. Add the garlic and saute for another 2 minutes.

3. Add the paprika, cumin, allspice, crushed red pepper, turmeric, and tomato paste. Stir until throughly combined.

4. Add the lentils, quinoa, and broth or water. Bring to a boil over high heat, and then lower the heat to medium and cover for 45 minutes.

5. Meanwhile, to prepare the top layer, mix the cinnamon with the sweet potatoes. Preheat the oven to 400 degrees.

6. Once the lentils are fully tender, add the frozen spinach to the saucepan and cook until the spinach is fully heated.

7. Zest and juice the lemon and add to the saucepan.

8. Pour the mixture into a 9×13-inch baking dish. Spread the sweet potatoes evenly over the mixture and bake for 30 minutes. Garnish with cilantro when ready.

February 7, 2014April 8, 2015

eHow video: Cream of Tomato & Navy Bean Soup

Cream of tomato soup typically calls for a lot of butter and heavy cream. Many people assume that is what is needed to achieve a thick, smooth and creamy consistency. But unless one is looking to add saturated fat, cholesterol, and casein, then the dairy products simply aren’t necessary.

To achieve the soup’s creamy consistency in my recipe, I use… you guessed it, beans! Navy beans, or any other white or light-colored beans, are great to use in lieu of dairy in creamy soups. And depending on how much creaminess you like, you can always add more or less beans.

Navy beans are rich in protein (1 cup has 15 grams), and a great source of iron, folate, manganese, and calcium. And like all beans, navy beans add fiber to any meal (dairy has no fiber whatsoever), making this soup more filling and satisfying, as well as healthier for your heart. So next time you come across a soup recipe that calls for heavy cream, just remember there are so many reasons to use beans instead.

Here’s an interesting tidbit: The first time I tested this soup, I served it as an appetizer and it totally overshadowed the entree. It was also pretty filling for an appetizer so I have since served it as an entree with a big green salad and that hits the spot just right. I have never been a huge tomato soup lover, but I adore this soup. During the filming of this series, we were experiencing record-breaking low temperatures in Boston and the kitchen is the coldest part of our house. I didn’t want to be in a huge puffy coat on camera but I was really freezing so as soon as we finished shooting this recipe, I just ate the entire batch by myself. I didn’t even put it in a bowl; I just held the bottom of the pot with my oven-mittened hand and ate it straight from the ladle. (It’s really a miracle I didn’t spill on my green shirt.) I’m sure the camera man thought I was crazy but I felt so much better. Like I said, this soup really hits the spot.

Serves 2-3
Ingredients:
1-15 oz can navy beans (or 1 1/2 cups)
1-15 oz can crushed tomatoes
1 bay leaf
1 large carrot
1 celery stalk
1 clove garlic
1 teaspoon cumin
1 tsp smoked paprika
2 tablespoons dried basil
1 dash cayenne
1 cup tomato puree
1/2 tablespoon reduced-sodium tamari
1 date
2 tablespoons tomato paste
1/4 cup chopped fresh basil, as garnish (optional)

Instructions:
1. In a soup pot, combine the navy beans, 3 cups of water, crushed tomatoes and bay leaf. Bring to a boil, and cover and simmer.
2. Meanwhile, dice the carrot, celery and garlic. Add the garlic to a saute pan and cook for 2-3 minutes. Then add the celery and carrots, and saute for another 5 minutes.
3. Add the cumin, smoked paprika, basil and cayenne to the saute pan and stir for 2 minutes.
4. Add the tomato puree to the saute pan. Turn up the heat to medium-high, and cook for another 5 minutes.
5. Add the saute mixture to the soup pot and bring to a boil. Reduce to a simmer and cover for 30 minutes or until the vegetables are tender.
6. Remove the bayleaf. In a food processor or blender, add the tamari, date, tomato paste and soup (in batches if necessary). Blend to desired consistency. Serve with chopped fresh basil, if using.

February 4, 2014April 8, 2015

eHow Video: Down-South Homemade Chili (a.k.a. Chili Jambalaya)

What’s a series on beans without a chili recipe? Rather than sharing a more Western-style chili with black beans, tomatoes, and Mexican seasonings, I thought it would be a fun opportunity to move East and make something with more of a Southern vibe. The result is a mix between a chili and a jambalaya with ingredients found in traditional dishes all across the South, from Cajun spices to black-eyed peas to okra. I am proud of all the recipes in this series but I am especially proud of this one. I even had the chutzpa to make it for my Southern in-laws, knowing full well I was encroaching on dangerous territory (not being a Southerner myself and all), and it received excellent reviews.

This has truly become a favorite meal in our house. It’s also great leftover. I like making a big batch for dinner on Sunday night and then packing the rest for Mr. Goldhouse’s lunch for the next several days. And, of course, it’s incredibly healthful, as kidney beans and black-eyed are both excellent sources of protein, fiber, calcium and iron.

How to Make Down-South Homemade Chili — powered by ehow

Ingredients:

Cajun spice blend:

2 teaspoons smoked paprika

2 teaspoons thyme

1 teaspoon oregano

1 teaspoon marjoram

1/2 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon allspice

1/4 teaspoon ground cloves

…..

1 onion, chopped

2 stalks celery, chopped

4 cloves garlic, minced

1 bell pepper, diced

1 1/2 cups brown rice

1 package frozen okra, de-thawed

2-15 oz can kidney beans (3 cups)

1-15 oz can black-eyed peas (1 1/2 cups)

1-15 oz can corn (1 1/2 cups)

1/2 teaspoon liquid smoke

3 cups vegetable broth

Instructions:

1. Prepare the Cajun spice blend and set aside. (Tip: I like to double this and store what I don’t use for this recipe in a plastic baggy. That way it’s all set to go next time I need it.)

2. In a soup pot, saute the onion, celery, garlic and pepper in a tablespoon of water for about 10 minutes, or until the onions are translucent.

3. Add the remaining ingredients and 1 1/2 tablespoons of the Cajun spice blend.

4. Turn the heat to medium-high and bring to a boil, and then reduce to low and cover. Cook for about 40-45 minutes, or until the rice is done. Stir every 20 minutes and add more liquid if necessary.

5. Once the rice is ready, season with salt, pepper, and more Cajun seasoning as needed.

December 12, 2013February 9, 2015

eHow Video: “Southern-Style Mustard Greens”

Mustard greens are so incredibly healthful, it was hard to decide which of their many benefits I ought to focus on in this post. Here are just three reasons why you’ll want to incorporate more of these luscious leafies into your diet:

Cardiovascular Benefits
Mustard greens support the cardiovascular system in three significant ways. First, they are anti-inflammatory. Inflammation narrows the arteries and increases the risk that they’ll become blocked, so these anti-inflammatory properties are obviously a huge benefit. Second, by binding with bile acids in the intestines, mustard greens help lower cholesterol levels. And third, because mustard greens are exceptionally high in the B-vitamin folate, they help prevent homocystein build-up. Homocystein is an amino acid found in the blood that is acquired mostly from eating animal products. High levels are related to the development of heart and blood vessel disease.

Cancer Prevention
Mustard greens are also powerful cancer-fighters because they are LOADED with a broad spectrum of antioxidants. Chronic oxidative stress is a major risk factor for the development of most cancer types and antioxidants lower our risk of oxidative stress on our cells (hence the name: anti- oxidants). For the record, plants have on average 64 times more antioxidant power than animal products. The few antioxidants that do happen to be found in animal products are only there because those animals were fed plants.

Bone Health
And lastly (though I truly could go on endlessly), mustard greens are an excellent source of calcium. While dairy products have long been touted as “good for your bones,” the countries with the highest consumption of dairy also have the highest rates of osteoporosis. This is because dairy, like all animal products, is highly acidic. The body needs to keep a very specific acid-alkaline balance in order to function, so whenever animal products are consumed, the body must find an alkaline source so it leaches the calcium from our bones (which is high in alkaline). So, in fact, consuming dairy products are quite harmful to our bones. Mustard greens, on the other hand, along with other greens like kale, collards, bok choy, broccoli, and okra, are not acidic and thus only contribute to the strength of our bones.

So while you enjoy this quick and tasty recipe, you can also feel good knowing that you are eating one of the most healthful foods on the planet!

Ingredients:

1 large bunch mustard greens, chopped

1 small onion, chopped

3-6 cloves garlic (depending on your garlic preferences), chopped

1 teaspoon smoked paprika

1 teaspoon salt (optional)

1 teaspoon black pepper

1/4 cup water

Instructions:

1. In a cast iron pot, saute the onion until soft.

2. Add the garlic, smoked paprika, salt and pepper. Cook for 1 more minute, stirring constantly.

3. Add the mustard greens, and stir until they are coated with the spices and just wilted.

4. Add 1/4 cup of water and let simmer, covered, for about 5 minutes. Remove cover and cook for another 1-2 minutes.

Resources:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=93
http://www.vrg.org/nutrition/calcium.php
http://www.pcrm.org/health/health-topics/calcium-and-strong-bones

November 22, 2013February 14, 2015

eHow Video: “Butternut Squash Lasagna with Ricotta” (vegan, of course!)

Need a dish that is guaranteed to impress? This is definitely the one.
I love this recipe because it includes everything we love about lasagna–the warmth, the comfort, and the heartiness. But, unlike traditional lasagna, my version is incredibly healthful. Not only does it leave out all animal products, it’s also made entirely of whole foods! Rather than using pasta noodles made with processed white flour, I instead use very thin slices of butternut squash. This makes the lasagna more healthful, more flavorful, and more colorful!

This recipe can be a bit time-consuming, but it doesn’t have to be. My tip: Make the sausage and the ricotta ahead of time (they can easily be frozen and de-thawed when needed), then all you’ll have to do on the day-of is assemble and bake. If you aren’t able to make the sausage and ricotta ahead of time, it’s really not that big of a deal, and the extra time it takes is still absolutely worth it because this dish is so spectacular. I would just recommend making doubling the sausage and ricotta to freeze and use for next time. This dish is too good to only make once, and the easier it is to prepare, the more likely you are to make it again and again.

Plus, as those of you who follow Goldhouse Gourmet on Facbeook know, I am a HUGE fan of dishes that can last for several meals. They mean you don’t have to cook every night and/or can have healthful leftovers to bring with you for lunch. This lasagna definitely fits that bill, and is one of those dishes that only gets better day after day. That is, if you manage to have any left 🙂

Ingredients:

1 butternut squash

1 jar marinara sauce (I like Eden Organic’s No Salt Added Spagetti Sauce)

Sausage Ingredients:

1 chopped carrot

1 chopped onion

2 cups cooked quinoa

4 cups cooked lentils

2 tablespoons marjoram

1/2 teaspoon red pepper flakes

1 teaspoon paprika

2 teaspoons fennel

2 tablespoons ground flax

2 tablespoons thyme

4 cloves garlic

Ricotta Ingredients:

2 cups raw cashews, soaked in warm water for at least 20 minutes

1/3 cup nondairy milk (I like soy or almond milk)

3 tablespoons lemon juice

3 garlic cloves

1 tablespoon maple syrup

1 tablespoon Italian herb blend

1/3 cup fresh basil

1/4 teaspoon salt
1 teaspoon black pepper

Instructions:
1. To make the sausage: Saute the carrot and onion for 10-15 minutes. Once browned, place vegetables into a food processor along with all the spices and flax. Add cooked quinoa and lentils and pulse just till ingredients begin to stick together (about 10-15 times). Place mixture in a pan and brown.
2. To make the ricotta: Place cashews, nondairy milk, lemon juice, garlic, and maple syrup in a food processor and blend till just smooth (remember, ricotta is somewhat grainy rather than completely whipped). Add in the basil, Italian herb blend, salt and pepper and pulse until blended in.
3. Preheat the oven to 400 degrees.
4. Spread a thin layer of marinara onto the bottom of a glass dish.
5. Layer the squash on top. Avoid overlapping pieces as much as possible.
6. Place a layer of ricotta on top.
7. Spread a layer of sausage crumbles on top.
8. Add another layer of squash and then another layer of marinara sauce.
9. Start again at step 6 and repeat until near the top of the dish. Top with any remaining ricotta.
10. Cover with tin foil and bake for 40 minutes or until a knife can be easily inserted all the way through.

November 16, 2013February 14, 2015

eHow Video: “Pumpkin Praline Cheesecake Recipe”

Every year at Thanksgiving I used to face a dilemma: should I make a pecan pie or should I make a pumpkin pie? While we each enjoy both kinds of pie, my husband was somewhat partial to pumpkin pie while I was somewhat partial to pecan pie. So one year I decided I would make both, but do it in one pie.

Some said it simply couldn’t be done. Some said I would be ruining two perfectly good desserts by combining them. And that was before I decided to make this pecan-pumpkin pie combo a cheesecake as well.

Well, good thing I didn’t listen, because this pie is layer upon layer of heaven. Talk about a few of everyone’s favorite things… Crunchy pecan praline. Spiced pumpkin puree. Creamy, decadent cheesecake. And a raw and gluten-free crust, to boot.

Trust me, with this pie there will be endless reasons to give thanks 🙂

Crust Ingredients:

2 cups walnuts

1 cup pitted dates

1/4 cup shredded coconut

Cheesecake Ingredients:

3 cups raw cashews, soaked overnight

1/3 cup lemon juice

1/2 cup agave

1 teaspoon vanilla extract

3/4 cup coconut oil, melted (for a lower fat version, you could try substituting water, though I haven’t tried that yet)

Pumpkin Layer Ingredients:

1 cup canned pumpkin puree (NOT pumpkin pie puree)

2 tablespoons arrowroot starch (or cornstarch)

1/2 cup nondairy milk

1/3 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon ground cinnamon

pinch of nutmeg

pinch of allspice

Praline Ingredients:

2 tablespoons coconut oil

1/3 cup chopped pecans

1/4 cup raw pumpkin seeds

2 tablespoons brown sugar

dash of cinnamon

pinch of salt
2 tablespoons maple syrup

November 8, 2013February 9, 2015

eHow Video: “Acorn Squash Stuffed with Sausage and Ricotta Cheese” (vegan, of course!)

One of the things people worry about when contemplating going vegan is what the holidays will be like, particularly Thanksgiving. I recently received an email from a non-vegan friend who said that she had just learned about what happens to turkeys in slaughterhouses “and now Thanksgiving is ruined!”
Au contraire! The best Thanksgiving I ever had was my first vegan Thanksgiving. I felt that I was actually honoring the true spirit of the holiday, which is about giving thanks and celebrating life. Plus, putting aside the ethics and the health, it was the most delicious Thanksgiving I had ever had. After all, aren’t the real stars of the Thanksgiving meal the sides and the desserts?
One option for a vegan Thanksgiving is to have the meal be made up entirely of delicious side dishes. Personally, I think that would be absolutely fantastic, but I also know many of us are used to and enjoy having a main dish as a central focal point. Hence, this gorgeous stuffed acorn squash recipe!

The sausage and ricotta can be prepared well in advance and then frozen. Then, on the big day, all you’ll have to do is assemble them into the squash halves and stick them in the oven as described. The combination of flavors and textures in this dish are so aromatic and comforting–the hearty, earthiness of the sausage; the lemony freshness of the ricotta; and the soft, candy-like sweetness of the squash. To my mind, the best way to truly honor this holiday is with food that celebrates life, peace, and joy 🙂

Ingredients:

6 acorn squashes (recipe yields enough to fill at least 12 squash halves; any remaining can be frozen)

Sausage Ingredients:

1 carrot, chopped

1 onion, chopped

2 cups cooked quinoa

4 cups cooked lentils

2 tablespoons marjoram

1/2 teaspoon red pepper flakes

1 teaspoon paprika

2 teaspoons fennel

2 tablespoons ground flaxseeds

2 tablespoons thyme

4 cloves garlic

Ricotta Ingredients:

2 cups raw cashews, soaked in warm water for at least 20 minutes

1/3 cup nondairy milk (i.e. almond, soy, etc.)

3 tablespoons lemon juice

1 tablespoon Italian herb blend

3 garlic cloves

1 tablespoon maple syrup

1/3 cup fresh basil

1/4 teaspoon salt

Instructions:

1. Slice the acorn squashes in half and scoop out the seeds. Place in the oven for 30 minutes at 400 degrees.

2. To make the sausage: Saute the carrot and onion for 10-15 minutes. Once browned, place vegetables into a food processor along with all the spices and flax. Add cooked quinoa and lentils and pulse just till ingredients begin to stick together (about 10-15 times). Place mixture in a pan and brown.

3. To make the ricotta: Place cashews, nondairy milk, lemon juice, garlic, and maple syrup in a food processor and blend till just smooth (remember, ricotta is somewhat grainy rather than completely whipped). Add in the basil, Italian herb blend, salt and pepper and pulse until blended in.

4. To compose the dish, place a layer of ricotta at the bottom of each squash bowl. Then add some sausage crumbles. Top with more ricotta. Any remaining sausage and ricotta can be frozen and used at another time (perhaps for butternut squash lasagna).

5. Put squashes back in the oven and bake for another 30 minutes, or until they are soft and caramelized.

October 16, 2013February 14, 2015

eHow Video: “Roasted Root Vegetable Salad with Pumpkin Seeds”

While this would, indeed, be a spectacular side salad for Thanksgiving, it almost seems unfair to make other dishes compete with this because it is such a star. Instead, I prefer to serve this hearty salad as an entree throughout the fall and winter months. For what it’s worth, Mr. Goldhouse says this is easily THE best salad he’s ever had, and one of the best dishes he’s ever had. That is high praise, indeed!
Root-Salad-1
The roasted vegetables become as sweet as candy and because of their rich hues, it looks like you have gorgeous jewels on your plate. (For an even more bejeweled effect, add beets!) In addition to their beauty and deliciousness, root vegetables are also full of phytochemicals that help fight against cancer, diabetes, and heart disease.

Ingredients:

1 1/2 pound butternut squash

2 medium turnips or beets

2 medium parsnips

2 medium red onions

1 tablespoon fresh ginger

1 tablespoon maple syrup

1/2 teaspoon salt (optional)

1 tablespoon balsamic vinegar (more to taste)

fresh pepper, to taste

3-4 cups baby spinach

1/3 cup roasted pumpkin seeds (raw is fine too)

Instructions:
1. Preheat the oven to 450 degrees.
2. Peel all the vegetables and cut them into large chunks.
3. In a large bowl, toss the vegetables with the ginger, maple syrup, water, and salt if using.
4. Spread the vegetables in a roasting pan (I recommend lining it with parchment paper) and roast for 40-60 minutes, stirring half way through, until vegetables are very tender and caramelized. A good way to tell the vegetables are done is when the onions have lost all of their crunchiness and have become sweet.
5. Place the roasted vegetables on top of the baby spinach and top with pumpkin seeds. Season with balsamic vinegar and some fresh ground pepper to taste.

October 4, 2013February 11, 2015

eHow Video: “Healthy Recipe for Carrot Cake With Cream Cheese Topping”

I love words. I really do. But sometimes, when something is just so good, words are not enough. They just aren’t. I could try and talk about how this cake is surprisingly low in added sugar, and that most of its sweetness comes from whole fruit. Or I could talk about how it’s very high in fiber, beta-carotene, potassium, B vitamins and omega-3’s, while also being completely free of cholesterol (and any other harmful animal products, as always). But I think you’ll get a better sense of how unbelievably outstanding this carrot cake is if I tell you that everyone who tries it for the first time eats the first few bites silently with their eyes closed.

Yes. It is *that* good.

Cake Ingredients:

2 cups oat flour

2 1/2 cups carrots, shredded

3 teaspoons baking soda

1/4 cup brown sugar

1 cup applesauce, unsweetened

1 cup pineapple, blended

1 banana, mashed

1 teaspoon cinnamon

1 dash cayenne

1 teaspoon vanilla extract

1 cup raw walnuts, chopped

1/2 cup shredded coconut

1 cup raisins

Frosting Ingredients:

1 cup raw cashews, soaked in warm water for at least 2 hours

1/2 cup water

1/4 cup agave

1 teaspoon vanilla

3 tablespoons lemon juiceInstructions:
1. Preheat the oven to 350 degrees.
2. In a small bowl, mix oat flour and baking soda.
3. In a larger bowl, beat the sugar, pineapple, banana, and applesauce together. Add cinnamon, cayenne, and vanilla and mix thoroughly.
4. Add the flour mixture along with the chopped walnuts and shredded coconut to the larger bowl and mix. Add the shredded carrots and raisins till fully combined.
5. Spread the batter in a nonstick pan. Bake for about 50 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake is baking, add all the frosting ingredients to a blender. Process until completely smooth. Using a spatula, scoop the frosting into a small bowl and place in the fridge to chill.
7. Once the cake has fully cooled, spread the frosting on top. Best served chilled.

August 15, 2013July 6, 2015

My eHow Video Series: Southern Sweet Potato Pie Recipe

The final recipe in this video series is, quite appropriately, a dessert. I made the pumpkin version of this recipe last Thanksgiving and it was such a hit that I decided to make it for my in-laws down South during our visit over Christmas. My husband’s grandfather was a chef in the army during the Korean war and has been baking ever since, so my in-laws are used to only the tastiest of desserts. Plus, he has a particular expertise in pies, so my choosing to bake this for everyone shows just how confident I am in this outstanding recipe.
Everyone who tried it absolutely loved it. Because the pie has no dairy, no butter, no eggs–which we are so used to thinking of as necessary ingredients for delicious baked goods–and it’s gluten-free to boot, I think they were surprised to find it so incredibly delicious.

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But as I’ve said before, one of the most significant things I have learned since going vegan is that we don’t have to choose between honoring our taste buds, promoting our health, or living by our values. I hope that from watching this series, you also see that we CAN eat in a way that upholds and celebrates all these things simultaneously. And if we can, why wouldn’t we?

Thanks so much for watching. You can also see the full series on eHow HERE. If you have any questions, don’t hesitate to reach out. That’s why I’m here.

Please share these videos with others!!

Ingredients:
Crust:
1 cup oat flour
2 cups raw pecans, processed in a food processor for 30 seconds till oils release
3 tbsp ground flax
1 tsp ground cinnamon
1/2 tsp kosher salt
1/4 cup brown rice syrup
2 tbsp canola oil
Filling:
2 1/4 cups canned sweet potato
1/2 cup brown sugar
1/4 cup almond milk
1/4 cup pure maple syrup
3 tbsp arrowroot starch (or cornstarch)
2 tsp vanilla extract
2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp ground cloves

Instructions:
1. Preheat the oven to 350 degrees. Lightly oil a 9-inch pie pan.
2. Melt canola oil with brown rice syrup for about 30 seconds in a microwave. Pour into a large bowl with pecans.
3. Add the rest of the crust ingredients and mix together. Using your hands, squeeze the dough over and over to combine very well. If too dry, add more canola oil.
4. Press pecan dough firmly into pie dish to form a crust.
5. Pre-bake at 350 degrees for 10 minutes. Remove and cool for 10 minutes.
6. In a large bowl, whisk together the maple syrup and cornstarch.
7. Add remaining ingredients and whisk together, adjusting spices to taste.
8. Pour the filing onto crust. Cover with tin foil and bake for 50-55 minutes at 350 degrees. Place on a cooling rack for 1 hour.
9. Transfer to fridge to set for a minimum of 3 hours or overnight (this is a must!). Do not slice until it’s been in the fridge for at least 3 hours. Slice with a very sharp knife and enjoy every bite!