2 1/2 cups Bob’s Red Mill gluten-free flour blend
1/2 cup pecan pieces
1 teaspoon salt
1 tablespoon Truvia
1 cup non-hydrogenated vegetable shortening
1 (16 ounces) package extra-firm lite silken tofu, drained
1 (15 ounces) can pumpkin purée
1/2 cup Truvia
1/4 cup plus 2 tablespoons maple syrup, divided
1 teaspoon gluten-free vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pecan halves, divided
Non-dairy topping (optional)
For the crust, pulse flour, pecans, salt and Truvia in a food processor until pecans are finely ground. Add shortening and pulse until almost combined, then add 3 tablespoons ice water and pulse until just blended. Gather dough into two balls then press each into a disc. Wrap each in plastic wrap and chill for several hours until firm.When ready to make the pie, set one disc out at room temperature for 15 minutes to soften slightly. On a floured surface, roll out dough into a (10- to 11-inch) circle and carefully transfer to a (9-inch) pie plate. Press crust back together where needed and crimp edges as desired; chill until ready to use. (Reserve remaining pie dough for another use.)
Preheat oven to 400°F. For the filling, blend tofu in a food processor until creamy and smooth. Add pumpkin, sugar, 1/4 cup of the syrup, vanilla, salt, cinnamon, ginger and cloves and purée until smooth; set aside.
Reserve 8 pecan halves as a garnish then toss remaining pecans with remaining 2 tablespoons syrup and arrange evenly on the bottom of the pie shell. Pour pumpkin filling into pie shell and bake until just set and a toothpick inserted in the center comes out clean, about 1 hour.
Set pie aside to let cool then top with non-dairy topping, if you like, and decorate with reserved pecans.
1 pound baby carrots with 1/2″ of tops attached, peeled
6 small (1 1/2″ diameter) red beets, scrubbed, trimmed leaving 2″ of stem attached
3/4 cup (lightly packed) flat-leaf parsley leaves, divided
1/2 cup roughly chopped fresh mint, divided
salt to tasteStir cumin seeds in a small dry skillet over medium heat until fragrant, 3–4 minutes. Let cool. Finely grind in a spice mill.
Whisk cumin, lemon juice, vinegar, and Dijon mustard in a medium bowl. Gradually whisk in 1/4 cup olive oil and hazelnut oil. Season vinaigrette with salt and pepper.
Cook carrots in a large pot of boiling salted water for 1 minute; using a slotted spoon, transfer carrots to a bowl. Add beets to same pot of boiling water and cook until just tender, 20-25 minutes. Drain. Let stand at room temperature to cool slightly, about 15 minutes. Peel and trim beets; halve lengthwise. DO AHEAD:Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Return vinaigrette to room temperature and whisk before using.
Preheat oven to 450°. Season carrots with salt and pepper. Toss with 3 tsp. oil. Arrange on half of a large rimmed baking sheet. Place beets in same bowl; season with salt and pepper and toss with remaining 3 tsp. oil. Arrange in single layer opposite carrots on same baking sheet. Roast vegetables, turning once, until slightly charred and just tender, about 15 minutes.
On separate sheet pan, toast whole hazelnuts for 5-7 minutes. Watch carefully to avoid burning. Cool and set aside.
Place carrots, 1/2 cup parsley leaves, and mint in a medium bowl; drizzle 1/4 cup vinaigrette over and toss to coat. Arrange carrot mixture on a small platter. Place beets in another medium bowl. Add 2 Tbsp. vinaigrette and mint; toss to coat. Tuck beets in among carrots. Sprinkle remaining 1/4 cup parsley leaves over. Drizzle with remaining dressing. Garnish with toasted hazelnuts.