Vegan Pecan Pie: The Perfect Recipe for a Perfect Mother's Day

This is a fairly simple and easy-to-prepare sweet treat suitable for vegan moms and their families, friends and children.

For the pastry, you need:

Around 2 cupfuls of reputable organic plain whole-wheat flour,

1.5 cups of warm, tepid water,

2 heaped tablespoons of organic, unhulled tahini,

A medium sized mixing bowl,

Wooden spoon,

A floured board,

10 inch pie or quiche tray - about 3-4 inches deep. Oil the tray lightly. A good, cold pressed nut oil works well with this recipe.

Tahini pastry method:

Preheat oven to 275 degrees Fahrenheit.

Pour the tepid water into the mixing bowl. Mix in the tahini until all the tahini is broken up into the water. Then add 1 cupful of the flour and mix with a wooden spoon. Add flour gradually until you have a nice, firm dough mixture that can be rolled into a ball. Roll out smooth pastry, on floured board to fit the pie tray.

Put pastry into oven to cook 'blind'. You may add some good, bush honey if you want a sweeter, crispier effect. At this heat the dough should be soft, yet a little crispy with a pleasant, roasted taste.

Meanwhile:

Wash and peel around 2 pounds of ripe, organic sweet potatoes. I usually minimize the peeling to scraping off only the eyes and any tough skin. I throw the peelings along a fence and they often grow into nice vines from which we can later harvest our own sweet potatoes. Most of the nutrients are close to the skin- which is why I minimize the peeling procedure.

The most nutritious cooking method is to steam them using only a cupful of water.

By the time they are cooked soft (usually 10 - 15 minutes if you cut them into chunks around 2-3inches) the pastry should be nicely cooked.

Take pastry out of the oven if properly cooked. Leave oven on.

Blend the sweet potatoes in blender or with a bamix. If necessary add a little of the steaming water to improve consistency, though this is usually not required.

Add around half a cup of good, organic, unprocessed bush honey. Add honey until the desired sweetness is achieved. Of course you may prefer to not use honey - and half a cup of good raisins soaked in a cup of water can be used as an alternate sweetener.

When it is all blended pour evenly over pastry.

Decorate with about 2/3 cup of good, fresh pecans.

Cook for another 20 - 30 minutes - or until sweet potato is a good 'cutting' consistency.

You can also drizzle a little more honey (or raisin syrup) over the top after the pie has cooled if you want extra sweetness and a more interesting appearance.

Leave to cool for around an hour before cutting.

This whole process takes around 75 minutes, with an extra hour for cooling.

YUM! Cut into slices and enjoy!