Vegan, Gluten-Free Mango Meringue Pie
Happy belated Pi Day, friends! How cool is it that Pi Day happens to be none other than Albert Einstein's birthday?! Did you already know that fun fact? I just found out recently, because Chef F wrote an essay on the famous physicist. The coincidence seemed so aligned with the stars, I assumed it would be widely-known, but when I started mentioning to others, it turns out it’s not at all. You learn something new every day, right?
In honor of Albert and Pi Day, Felix wanted us to make a pie, specifically a mango pie. As enticing as the idea was, truth be told I wasn't really up for making pie, but what wouldn't we say 'yes' to when it comes to requested, gentle, shared time with our kids? I’ve written up the recipe here for a standard 9-inch pie, but what we actually made was an adorable 6-inch, wholesomely gluten free, vegan mango meringue pie, and everything about it was delightful, from the making to the taste and textures to the darling mini size. We modified the delectable Elavegan mango pie, using firm tofu because that's what I had, eliminating the bit of coconut oil and arrowroot powder, and adding an aquafaba meringue.
At 8, F, is a little more particular about when I can snap pics of him, and more so about whether I can share them. Graciously allowing me to snap a few shots on this occasion, the cheeky wink he gave me was like a preview of the teen around the corner, which caused something of a heart swell. Parents, carers, doting mentors…you know how it is.
There’s such weightiness in the world right now, I’ve been reading lots of Buddhist literature before bed. My commendable but lazy effort to seek peace and harmony. I’ve especially been cradling books by the esteemed Pema Chodron. One of the returns has been quite a few good peaceful nights’ sleep, because deep wisdom can be especially soporific after 9 pm, and dreams are probably the best vehicle for digesting it. One key gem that shines above most for me has been the guidance around sitting with your feelings. Fully allowing discomfort to settle has been transformative…but there’s a second part that needs much more intentional work. Maybe I sit in the feelings too long.
In Living Beautifully with Uncertainty and Change, Chodron shares how, when asked how he got past feelings of regret for having let someone down, the Dalai Lama responded that he hadn’t. The feelings were still there. The difference, it was noted, was that they didn’t dominate any longer. Reading this reminded me of how my childhood piano teacher turned lifelong friend Laura responded once when I asked her about grief. We were talking about the sense of loss inherent in motherhood, or simply in loving and letting go. We shared how much of a fulfilling awakening motherhood was for each of us. “Is part of you always mourning the fact that your children grew up, and your own younger self as a new mother?” I asked her. “It could be that way,” she said. “If I let it.” In that moment, the simplicity and honesty with which she said those words was so striking, and just what I needed.
It hit me recently that, in letting myself sit too much in the ache of Chef F growing up so fast, even as I adore seeing him spread his wings, it’s easy to forget how little he actually is. Even when he still asks to be sung to sleep. Even when he gently tucks his stuffies into a sleeping bag on his bed. I can be so distracted by how big he is, trying so hard to meet him at the big boy place he’s in, that I can see but miss some of the magic.
Today is St. Patrick’s Day, and this morning I made green muffins with spinach and banana. When I picked Chef F up from school, he ran out of the building like a speedy, charging bull as usual, and greeted me with the phrase, “Weirdest. Day. Ever!!” He then proceeded to tell me all about how crazy leprechauns made things for their class, and emphasized repeatedly how NONE of the teachers could have been behind it. It made me think back to the fun tricks I used to play on my Kindergarten classes before I moved to freelance and motherhood. More importantly, it made me step back from that little bit of grief that lives in love, and revel in this place, right now. Wishing you a beautiful week, friends! xo
Mango Meringue Pie, adapted from Elavegan’s mango pie
For the crust:
2 Cups whole oats
2 Cups pitted dates
1 Cup walnuts or other nuts
For the filling:
1 large ripe mango, peeled and cut into chunks
1 16-ounce package firm or soft tofu
1/4 Cup maple syrup, optional
1 Tablespoon fresh lemon juice
1/4 Teaspoon ground turmeric
For the meringue topping:
1/2 Cup aquafaba (chickpea brine)
1/2 Teaspoon Cream of tartar
1 Cup powdered sugar or 3/4 Cup monkfruit sugar
1. Prepare the pie crust: Place all ingredients in a food processor and pulse until fairly evenly combined. Press into a baking dish and place into the fridge to set.
2. Preheat the oven to 350 F. Prepare the filling. Blend all ingredients in a high speed blender until smooth and pour into the crust. Bake for approximately 45 minutes. Place in the fridge or freezer to set, about 30 minutes.
3. Prepare the aquafaba meringue. Place the aquafaba in a large mixing bowl and beat until soft peaks form, around 5 minutes. Add the cream of tartar and continue beating until combined. Add the sugar, and continue beating until stiff, glossy peaks form.
4. Using a rubber spatula, spread out the vegan meringue over the top of the lemon pie. Place under the broiler for a few minutes, until the tops of the meringue are lightly browning. Let cool before serving. Enjoy!