Thanksgiving is a day to be thankful. Be thankful for what we have in our lives and who we have in our lives. We focus on not what we want but what we already possess.
I know most of us can admit that we aren’t as grateful this time of year as we should be.
Instead of family and friends, we think about what we’re going to get on Black Friday. We think about all the presents we’ll buy for family and friends. We’re making Christmas lists. We anticipate the new toys, clothes and electronics we’ll receive this holiday season.
I’m hoping this Thankful Sweet Potato and Onion Pie will cure that. I purposefully made this sweet potato pie healthy. No added sugars, no added salt, no added oil, no high fat. Pure and delicious food for health.
You might think that isn’t possible. That nothing can be as delicious as a dish filled with salt, sugar and fat. To some that may be true.
But not to me.
Thankful for health
My Thankful Onion and Sweet Potato Pie helps me be thankful for what I have, what I am and what I’ve accomplished. I put myself down because I don’t like the way I look. I can be disappointed in what I have (and haven’t) achieved.
Every now and then, however, we must step back and see what’s right. See what’s good in life. Allow ourselves to be happy and proud.
I’m forever grateful for the things that have happened in my life. There are times I wish I hadn’t been obese. But if I hadn’t been obese, I might not have switched to a vegan diet. And if I hadn’t switched to a vegan diet, I wouldn’t have met my husband. If I hadn’t met my husband, I wouldn’t be typing this now.
Instead, I’d be studying for tests, cramming for finals and putting the final touches on my senior thesis.
This sweet potato pie reminds me to be thankful for the health I have. I’m healthier than 95% of the population. I don’t have hypothyroidism anymore. I’m not obese anymore. I’m not clinically depressed anymore.
I’m grateful I don’t have to rely on salt, sugar, butter, dairy and meat for food to taste good. I’m thankful for the complex sweetness of the sweet potato. I’m happy for the tang of a sourdough crust. I appreciate savory taste of onion.
This sweet potato pie can help you learn to appreciate the delicious flavors of health. I’m not only talking about the sugary sweet potato, sour crust and robust onion. I’m talking about the health that lingers after the kitchen is clean, the meal is done and the holiday is over.
Learn to appreciate true health from your tongue to your toes.
Don’t celebrate Thanksgiving with unhealthy food. Appreciate health this holiday season. You’ll be amazed by this 100% healthy Thankful Onion and Sweet Potato Pie.
Vegan and free of added salt, sugar, oil, soy, nuts and seeds
Reasons to love this recipe: seasonal, healthy, unexpected mix of flavors, sweet
- 1 large sweet potato (1/2 kg or 1 lb), steamed
- 1 large carrot (100 g, 3.5 oz.), steamed
- 1/2 white onion
- 1 pie crust (see Ultimate Wheat Recipe)
- 50 g (1/2 c) chickpea flour (besan)
- 1 c water
- 2 tbsp flax seeds, freshly ground
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/8 tsp turmeric
- 10 cracks (~ 1/8 tsp) black pepper
Preheat oven to 375° F (190° C).
Steam the potatoes and carrots until soft (if necessary).
Thinly slice the onion into strips. Set aside.
Roll out your pie crust (if necessary) and fit into a large pie dish. Set aside.
Combine the sweet potato, carrot, chickpea flour, water, ground flax and all spices into a food processor. Process until smooth.
Pour the sweet potato batter into a mixing bowl. Combine the onions with the batter and stir. Transfer the batter with onions to the pie dish lined with the crust. Smooth out the top.
Bake the pie for 35-45 minutes. Both the crust and the filling will be slightly brown.
Remove from oven and allow the pie to cool for at least 10-15 minutes before slicing. Enjoy.