Category Archives: Recipes

Recipes that I love, developed, or learned from others

Vegan Shepherd’s Pie – Happy St. Patrick’s Day with GT’s Kombucha

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Happy St. Patrick’s Day!

Growing up, at school, church, and at home we ate corned beef and cabbage on this Irish and religious holiday.  However, I have recently come to find out that there is nothing Irish about corned beef and cabbage, and that Shepherds’ Pie has always been and still is a staple of traditional Irish cooking.  Shepherd’s Pie is basically a layered casserole with a veggie and meat mixture topped with mashed potatoes, thrown in the oven until the potatoes are browned.  Traditionally, ground lamb or beef is used in the meat mixture, but of course, I create my own type of soy-free, plant-based meat using nourishing whole foods: cooked quinoa, mushrooms, and walnuts.  Broken down in a food processor, this plant-based mixture eerily resembles traditional ground meat.

To be honest, there is nothing traditional about my version of Shepherd’s Pie.  I use a garlicky cauliflower potato puree instead of mashed potatoes.  My recipe also includes olives, which brightens up the dish with a bit of a zing and adds a nice salty flavor.  Additionally, I add sun-dried tomatoes for meatiness, a little sweetness, and more richness in flavor.  I really love the chewy texture of sun-dried tomatoes.  Without these two ingredients, I feel the pie would be a little flat.  My partner in kitchen crime, Davin, suggested I add a layer of vegan cheddar cheese between the layers of meat veg filling and cauliflower potato puree, and that idea was a perfect addition.  Why did he suggest it?  Think about it, “hamburger meat, potatoes, and cheese”, then to kick it up a notch, we ate it with a few drops of hot sauce and a drizzle of ketchup, and it was delicious.

Cook this dish any time of year, on the weekend for the week.  You can freeze and reheat, and even make little cupcake pies for kids.

Hope you and your loved ones enjoy this recipe as much as we did!

On St. Patrick’s Day, make it extra festive with GT’s Multi-Green Kombucha!  Have it on its own, or make cocktails by adding a little pineapple juice and vodka!

Cheers to healthy eating and drinking!

 

Shepherd’ s Pie

Prep Time: 1 hour 15 minutes

Servings: 4

 

Ingredients

Topping:

Garlicky Cauliflower Potato Puree

1 large head garlic, top sliced off

3 cups cauliflower

2 russet potatoes, peeled and diced

½ tsp sea salt

 

Filling:

2 cups quinoa, cooked

½ cup walnuts

2 cups crimini mushrooms

1 Tbsp oil, optional

1 onion, chopped

2 carrots, peeled and diced

3 cloves garlic, minced

2 Tbsp oat flour (gluten-free, can sub with any gluten-free flour)

2 tsp tomato paste

1 cup vegetable stock

1 ½ Tbsp vegan worchestershire sauce

2 tsp fresh thyme, chopped

½ cup corn kernels, frozen

½ cup fresh English peas

1/8-¼ tsp shakes cayenne pepper, depending on desired level of spiciness

¼ tsp sea salt

2 Tbsp sundried tomatoes

4 Tbsp calamata olives, roughly chopped

Optional Ingredients:

Handful shredded vegan cheddar cheese (I like Follow Your Heart Brand)

Ketchup, as needed

 

Directions

Garlicky Cauliflower Potato Puree:

  1. Preheat oven to 400 degress F.
2. Slice off the top of a large head of garlic to expose the cloves inside. Place the head of garlic on a piece of foil, cut side up. Drizzle about 2-3 Tbsp vegetable stock and wrap it tightly in the foil. Roast until cloves are lightly browned and tender, about 30-35 minutes.
3. Clean the cauliflower, removing the outer leaves and base. Peel and cut potatoes.  In a medium saucepot, add 2 cups of vegetable stock, ¼ tsp sea salt, and the cauliflower. Set the pot over medium heat. Bring it to a boil, then down to a simmer. Cover and cook until tender, about 20-25 minutes.
4. Once the garlic has roasted, let it rest for at least 5 minutes. It will be hot. Carefully open the foil, pick up the bulb, and push the garlic cloves from the skin (peel), starting from the bottom up, pushing the roasted cloves out and into a blender.
5. Strain the cauliflower potatoes and reserve the vegetable stock. Transfer the cauliflower to the blender. Add the remaining ¼ tsp sea salt. Add ½ of the reserved liquid. Blend just for just a few seconds.  Don’t over-blend or potatoes will get gummy, and adjust the consistency. An immersion blender is best for this.  Even a hand masher.  If the puree is too thick, add more stock. If it’s too thin, try cooking the liquid out on the stovetop.
6. Season to taste.

 

Filling:

While the potatoes and cauliflower are cooking, make the filling.

  1. In a food processor, combine the cooked quinoa, mushrooms, and walnuts.  Process until it looks like ground meat.  Set aside.
  2. Heat a large saute pan or pot, add the oil, heat it for about a minute, then add the onions, carrots, and garlic.  Saute until it caramelizes (browns a little) and onions are translucent.  If the veggies stick to the pan, add some water or veggie stock.  Can also make this oil-free by water-sauteeing.
  3. Add the quinoa, mushroom, and walnut mixture, thyme, rosemary, sea salt, cayenne, black pepper, sun-dried tomatoes, and saute for about 4 minutes.
  4. Add the flour and tomato paste and stir
  5. Add 1 cup of veggie broth (I use the vegetable broth that I used from steaming the cauliflower and potato)
  6. Stir in the corn and English peas and set aside.

 

Assemble:

In a casserole or deep pie dish, spread the filling evenly.  Top with a handful (or more) vegan cheese (optional) and the cauliflower potato puree.  Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown.  Remove to a cooling rack fofr at least 15 minutes before serving.

 

Serve in bowls and top with a drizzle of ketchup and a few drops of hot sauce.

 

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Mint Chocolate Chip Cake | Holiday Collaboration with Sweet Simple Vegan & Ahnest Veggie

img_2206Happy holiday season!  Whether you celebrate a holiday or not in December, ’tis the season to indulge in sweet Wintry treats, like this Mint Chocolate Chip Cake, a Braided Cream Cheese & Jam Danish, and Almond Cinnamon Marshmallow Treats.  I teamed up, once again, with a few of my favorites gals from Sweet Simple Vegan and Ahnest Veggie to bring you these must-try recipes!  Woo not only yourselves but your loved ones when you come to the table with one or all of these desserts-in hand.  They are sure to please not only the eyes but your taste buds.  Oh, and of course, they’re all vegan!

I couldn’t believe my eyes when I saw Jasmine braiding this wonder on her InstaStory.  I am quite impressed.  In my pre-vegan life, I was not only a lover of croissants, but of danishes especially with cream and jam in them.  Jasmine’s dessert is a dream come true. Find her step-by-step braided Cream Cheese& Jam Danish recipe, here!

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Nothing says the holidays like cinnamon and sugar.  Add a touch of almond, and I am transported to an Italian Christmas celebration.  Sarah’s adult-version rice crispy treats not only remind me of marzipan, they bring the child-like spirit out of me.  At the holiday dessert table, why pick up a cookie when you can reach for a Cinnamon Almond Marshmallow Treat?  Ooooo la la!  They are even dipped in chocolate and marked with an almond star.  Thanks for bringing the child-like wonder back with this sophisticated marshmallow wonder.  Find Sarah’s recipe, here!

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Now, for my Mint Chocolate Chip Cake.  Mint and Chocolate have always been one of my favorite flavor combinations.  Ever since I was a kid, I loved York Peppermint Patties, Andes Chocolate Mints, Junior Mints, you name it!  Then when my parents took me to the ice cream shop, I liked Mint Chocolate Chip among other flavors.  Still do!  All year round, too.  But it seems like folks like it most around the winter season.  The chill of cooling mint in your mouth is reminiscent of cool icy weather and chocolate is a nice rich and decadent offset.  The desserts I’ve been making have seemed pretty boring lately, and while making this seasonal dessert, I became excited again.  I had lots of fun. I love the creme de menthe in the frosting and I love the chocolate cake and chocolate sauce drizzles.

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I find this childhood favorite of mine sophisticated and exciting at the same time.  It’s, of course, vegan and gluten-free, and I think you’re gonna love it!

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Mint Chocolate Chip Cake

Time: 3-4 Hours
Servings: 6-8
Ingredients
Cake:
Dry Ingredients:
1 ¾ cup oat flour
½ cup cacao powder
1 ¾ tsp sea salt
1 tsp xanthan gum
1 tsp baking soda
Wet Ingredients:
1 ¼ cup almond milk (or rice milk for nut-free)
2 tsp
1/3 cup grapeseed oil
1 Tbsp coconut vinegar (or apple cider vinegar)
1 cup coconut sugar
8 drops liquid stevia
1 tso vanilla
2 tsp peppermint extract
Other Ingredients:
½ cup vegan semi-sweet chocolate chips, soy-free
2 popsicle sticks
Frosting:
1 cup organic shortening
3 cups vegan powdered sugar
2 tsp creme de menthe flavoring or peppermint
green natural food coloring or water and handful of spinach blended well together (homemade food coloring)
filtered water, as needed
Directions
Cake:
1. Preheat oven to 350 degrees F.
2. Line the bottom of 2 6-inch round cake pans with parchment paper. Pull out 7 inches
of parchment paper, fold it in half, and trace a circle, using the 6-inch cake pan. Cut out
the circle and you should have two circles. Spray the pans with cooking spray, place the
parchment paper circles at the bottom of each cake pan, then spray again. Set aside.
3. In a large mixing bowl, mix the wet ingredients
4. In another bowl, whisk together the dry ingredients.
5. Fold the dry ingredients into the wet mixture just until they combine. Taste and adjust minty-ness to your liking.  If you want it more minty, add a bit more peppermint extract  Fold in the
chocolate chips until well blended.
6. Distribute the batter evenly into the 2 6-inch cake pans. Alternatively, evenly
distribute batter into 12-cupcake pan, lined with cupcake baking cups. About a heaping ¼
cup each.
7. Place the 6-inch pans onto a baking sheet, then into a preheated oven and bake for 27-
30 minutes. The cake should have a little bounce back when pressed.
8. Cool the cakes in the pans for at least 40 minutes to an hour, or until completely cool.
While the cakes are cooling, make the chocolate frosting.
Frosting:
In a standmixer, add all the ingredients and paddle until fluffy. Adding a tbsp of water at a time to loosen it up.  Taste and if you’d like the frosting to be mintier, add more mint flavor. If you add to much water, add more powdered sugar.
Assemble the cake:
1. a) For cupcakes, frost the cupcakes once the frosting has set in the refrigerator. If it’s
too hard, keep it out at room temperature until it is spreadable.
1. b) For a cake, center a 6-inch cake circle on top of a revolving cake stand.
2. To remove layers from baking pan, turn the cake pan upside down and it should fall
out onto your hand. Remove the parchment paper from the bottom of the cake. Place the
first layer, bottom side down, at center of cake stand.
3. With an offset spatula, evenly spread approximately 2 ½ ounces of frosting on the
layer. Center second layer on top of first layer with the topside down.
4. Measure the height of the cake by inserting the popsicle stick towards the center of the
cake. Pull it back out and cut off the excess popsicle stick. Cut the other popsicle stick
the same length. Place the sticks back in the cake, toward the center, about an inch
apart. These will keep the layers in place.
5. With an offset spatula, spread the remainder of the frosting to cover the top and sides
of cake.
6. Refrigerate until needed.  You may want to warn your guests about the wooden sticks, or remove it
from their slice if you see them. Enjoy with vanilla ice “cream” or chantilly “cream.”

Please don’t forget to tag me on Instagram, @YvonnesVeganKitchen, and use hashtag #YvonnesVeganKitchen when using my recipes.  I love seeing your recreations!

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Ghoulish Martini

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Happy Halloween!!!  This is a fun, easy, and festive martini that fabulous Ashley came up with because hey, what’s a holiday without a festive drink?  If you want to make it non-alcoholic, like Ashley did because she’s preggers, just shake up coconut water, club soda, pineapple juice, vegan food coloring, or spirulina!

This year for our Halloween recipe series, Ashley and I made Pumpkin Spider Web Donuts, Spider Egg Donut Holes, and Pumpkin Spice Cashew Milk!

We hope you love them all!

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GHOULISH MARTINI

Ingredients

  • 1 oz vodka
  • 1 oz sour apple schnapps
  • 2 oz coconut water
  • 1 oz pineapple juice
  • desired amount of club soda
  • green food coloring or a touch of spirulina, optional
  • vegan gummy worms, optional

Directions

  1. Combine all ingredients in a shaker with ice.
  2. Shake and pour!

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Curried Chicken-less Jackfruit Salad Sandwiches

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Best Foods new egg-free, cholesterol-free spread called Carefully Crafted Dressing & Sandwich Spread is helping me gear up for summer picnics and tea parties.  I decided to recreate a past favorite to share at my next summer gathering, Curried Chicken-less Jackfruit Salad Tea Sandwiches.  In my pre-vegan years, I catered many tea parties.  Of all the dishes I made, my curried chicken salad recipe was most-loved.  In my vegan-friendly version, I utilize Best Foods Carefully Crafted Dressing & Sandwich Spread to make the curried dressing. 

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Carefully Crafted is smooth, creamy, light, and has a tangy zip, which makes it perfect in transforming my recipe into something even non-vegans can enjoy.  In addition to using Carefully Crafted, I use young green jackfruit in place of roasted chicken.  Jackfruit can be found in Asian markets or, for all Los Angeles locals, at OrganixLA.  Otherwise, jackfruit can be ordered online!   To get a palatable texture and make it more easily digestible, I braise the young green jackfruit.  After being braised and shredded, it very much resembles shredded chicken.

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What I enjoy most about this recipe are the exotic flavors and textures of curry powder, mango chutney, and the crunchy texture of the water chestnuts, almonds, celery, and the sweetness of the grapes.  There are several ways to enjoy this curried jackfruit salad: between 2 slices of whole wheat bread or topped onto one slice of gluten-free bread; wrapped inside of a tortilla or collard leaf; to top a salad with; or just on its own, as my sister Riva enjoys it best.  This recipe is so simple, and with Best Foods Carefully Crafted as part of my recipe, I can rest-assured that there are no mystery ingredients and feel good about serving this to my loved ones.

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This article was created in partnership with Best Foods and FeedFeed – all opinions expressed are my own.

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Curried Chicken-less Jackfruit Salad Sandwiches

Serves: 6-8

Time: 3 hours

 

Ingredients

Braised Jackfruit:

4 cups (2 cans or 20 oz. drained) young green jackfruit (don’t use the sweet kind!)

3 cloves garlic, roughly chopped

3 cups vegetable stock

¼ tsp sea salt

1/8 tsp freshly ground black pepper

Dressing:

½ cup plus 2 Tbsp Best Foods Carefully Crafted Dressing & Sandwich Spread

 

1 Tbsp coconut aminos (or tamari or Bragg’s liquid aminos)

1 Tbsp fresh lemon juice

1 ½ tsp curry powder

1 Tbsp prepared mango chutney

Salad:

½ cup celery, diced

1 (8 oz can) water chestnuts, chopped

2 cups seedless red grapes, halved

5-6 Tbsp slivered almonds

 

Directions

1. Preheat the oven to 400 degrees F.

2. In an 8”X8” or 9”X9” square baking dish, combine all of the ingredients for the braised

jackfruit.

3. Place in the oven for 2 hours.

4. Once it has cooked for 2 hours, use 2 forks to pull the jackfruit, resulting in shredded jackfruit.

5. In a medium bowl, combine all of the ingredients for the dressing and whisk together.

6. Add the remaining salad ingredients including the shredded jackfruit and toss to combine.

7. Cover and refrigerate until ready to serve.  This can be eaten on its own, in a wrap, between 2

slices of bread (or on top of one slice of bread), or on top of lettuce.  I like to cut off the edges of

the bread if I make sandwiches and cut them into fours to create cute little tea sandwiches. 

 

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Red Pepper Puree and Veggie Republic

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One of my favorite accessories is my bracelet from The Veggie Republic.  For every bracelet sold, The Veggie Republic donates 5 pounds of fresh produce to families in need!  Every bracelet has 12 veggies on them and to help promote more veggie awareness and consumption, I’m part of their “12 Days of Veggielicious”.  Today I am celebrating the red bell pepper and all of it’s glory.  To celebrate the pepper, I am going to share a few bits of information about it and also share a super Red Pepper Puree recipe to help you add more red bell peppers into your life!

This red pepper puree is packed with protein and potential health benefits.

Red bell peppers contain about 300 percent of the recommended daily intake of vitamin C, which makes them loaded with antioxidants and helps with iron absorption.  The vitamin B6 and magnesium in red bell peppers decrease anxiety and reduce bloating and hypertension.  The vitamin A in these peppers  is also good for eye health, and since they contain lycopene (which is what makes tomatoes and these peppers red), they may help in the prevention of prostate and lung cancers.  Recent research shows that sweet red bell peppers also increase our metabolic rate by activating thermogenesis.

Hemp seeds are an incredible source of vegan, biologically available and easily digestible protein.  Three tablespoons of hemp seeds contain 11 grams of protein.  They are also loaded with fiber, Omega-3, and Omega-6 fatty acids, making them conducive to digestive, brain, and bone health.

Since this red pepper puree is packed with protein, this puree actually helps to satiate the appetite.  Best served with the pistachio pesto, I use this puree as the base sauce.  By that I mean I place a circle of it in the center of the plate, then add my noodles or ravioli on the plate that are dressed with pesto.  Eaten together, the pistachio pesto and red pepper puree is a real treat.

Although the red pepper puree won’t have as much pizzazz without its partner, the pistachio pesto, it is still good served alone as a salad dressing, a pasta or pizza sauce, or even as a dip, thickened by pureeing in more hemp seeds.

For a super quick and easy lunch, I have added this puree to zoodles with quinoa, raw shredded cabbage, and sometimes I add pieces of red peppercorn “cheese” to it.  It is wonderful!  Even better served with some pistachio pesto, which can be found in the My Eclectic Kitchen cookbook app!

I hope you try and enjoy it!  Thank you to The Veggie Republic for my beautiful bracelet and for promoting Veggie Love and nourishment around the world.

 

Red Pepper Puree

Servings:  4

Time:  10 minutes

Brief:  This nutritious red pepper puree is rich in protein and perfectly complements the pistachio pesto.  It can also be used as a dressing in salads, as a sauce in pasta dishes and pizza, and even as a dip.

Diet:  V, GF, GFV, DF, SF, SRF, R

Ingredients:

1 ½ red bell peppers, seeds and pith removed

½ tbsp lemon juice

½ green onion, white part only

¼ tsp sea salt

½ tbsp cold pressed olive oil

¼ cup hemp seeds

½ garlic clove

¼ tsp crushed red pepper flakes

Directions:

1.  Blend all of the ingredients together until smooth.  Taste and season accordingly.

2.  Strain and transfer to a bowl or jar.  Cover and store in the refrigerator.

 

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Chocolate-Dipped Strawberries (and other fruit)

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When you want to do something thoughtful and delightful for your sweetheart or for yourself any time of the year, try this super easy treat.  You can use this recipe to dip any fruit you wish, from strawberries, mandarin oranges, to kiwi, and pineapple!

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To add a little more excitement, sprinkle on some hemp seeds, chopped pistachios, walnuts, goji berries, or a combination of them all.  You probably already have all of these ingredients in your kitchen, so whipping these up should be a snap.

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Have fun with it!!  Dip other fruits in this chocolate magic shell!  My chocolate-dipped mandarin oranges were so delicious.  By the way, I decided to dip oranges, too, because I found both the strawberries and these delicious mandarin oranges at my local Farmers Market.  If I saw a pineapple or kiwi, I would have dipped them in chocolate, too!  If you try it, please let me know how they turn out!

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This recipe was inspired by ingredients that Nutiva brand and Vitacost kindly sent to me.  At Vitacost, you can find a variety of Nutiva products, from hemp seeds, chia seeds, to hemp proteins and coconut oil.  Click here for a full list of Nutiva brand products at Vitacost.  Also, click on the ingredients links to purchase the same ingredients I used to make my Chocolate-dipped fruit.  

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Chocolate-dipped Strawberries (and other fruit)

Ingredients

2 cups strawberries, rinsed and dried (mandarin orange segments, pineapple, kiwi)

Optional Toppings:

Nutiva hemp seeds

pumpkin seeds, chopped

walnuts, chopped

pistachios, chopped

goji berries, chopped

Chocolate:

4 Tbsp Nutiva Coconut oil, melted

4 Tbsp cacao powder

1 Tbsp coconut nectar (or maple syrup)

1 tsp vanilla extract

4-5 drops stevia liquid

Directions

1.  Rinse strawberries in water then wipe dry.  Alternatively, peel a mandarin orange and peel it so you get segments.  Chill in the refrigerator.

2.  Line a half sheet pan with parchment paper.

3.  If you choose to coat your chocolate-covered fruit with toppings, prepare your desired toppings, about ¾ cups worth.  Mix the toppings and place them onto a plate.  Set aside.

4.  Prepare the chocolate in a small bowl.  Combine all of the ingredients, whisking them together with a fork.  Sweeten to taste.  Put a large spoon in the bowl and place the plate with the toppings next to the bowl.

5.  Retrieve the fruit from the refrigerator.  You will need to move swiftly as you coat the fruit and dip or sprinkle them with toppings.  Please read the following instructions before coating and dipping the fruit.  With one hand, hold the fruit over the bowl of chocolate.  Using the spoon, pour the chocolate very quickly over the fruit, turning it to coat completely with chocolate.  Before the chocolate freezes, dip the fruit in the topping, rolling it to cover the chocolate with as much topping as you can.    As you roll it, use your empty hand to sprinkle more crunchy topping onto the chocolate.  Alternatively, just sprinkle the toppings on.

6.  Place the finished dipped fruit onto the half sheet pan and place them in the refrigerator immediately until set and ready to eat.

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The Ultimate Vegan Thanksgiving Menu 2015 (Soy-free)

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I’m excited to share my 2015 Vegan Thanksgiving collaboration with Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com!   You are all set to plan a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.  I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

Please tag us in social media #YSJThanksgiving if you recreate any of our dishes!  We would love to see them!

OUR FULL MENU:

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Fall Quinoa Stuffed Acorn Squash (gf)

Arugula and Persimmon Salad (gf)

Herbed Biscuits & Mushroom Gravy (gf)

Butternut Squash Mac n Cheese with Crispy Sage (gf)

Kabocha Squash with Rajas Gratin (gf)

Sourdough Stuffing (gf)

Holiday Sausage (gf)

Holiday Meatloaf

Best Vegan Creamed Corn (gf)

Vegan Green Bean Casserole with Cashew  Cream and Bread Crumbs (gf)

Pumpkin Pie with Coconut Whipped Cream (gf)

Persimmon Galette with Toasted Coconut Covered Crust

Apple Cider Donuts

 

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Pumpkin Pie – Vegan, Gluten-free and Delicious!

IMG_0840Fall is an exciting time of year.  The mornings are crisp, the leaves start to turn color, and from this month forward we have one fun holiday each month for the next 6 months!  Woohoo!  What can I say, I like to celebrate– I’m young at heart and I love the holidays!

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What I love most about the holidays is the time spent with my family and close friends, and of course, the comforting and nostalgic foods that come with the season. When I first spotted pumpkins, squash and persimmon at the market, I couldn’t help but grab a few and take them home with me!  Although I would love to keep them on my dining table as a gorgeous Fall centerpiece, I would also like to enjoy the tastes of the season.

What is Thanksgiving without pumpkin pie?  In creating this pumpkin pie, I took my go-to pumpkin pie recipe that I’d used for years (in my pre-vegan days), veganized and de-glutenized it!  It turned out to be a success.  Only thing is, you will need some time to prepare in advance.  You will have to soak the cashews for at least 3 hours or overnight, and it does take some patience to freeze the pie, thaw it, slice into, then thaw it some more.  Believe me, the time is totally worth it and no worries, the directions are simple and straightforward.  This pie tastes just like the pumpkin pie I grew up with, only better and it’s better for you!

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In my pre-vegan days, I would frost my pumpkin pie slice like a piece of cake, slathering it all over with whipped cream.  With this recipe, interestingly, it almost tastes like the whipped cream is built into it.  When you take a bite into this, it feels and tastes creamy; you can taste the pumpkin and all those warm familiar Fall and holiday spices.  It feels a bit light, too, yet it’s quite substantial and may make you feel full after just one slice. You can add whipped cream, like I did, but whipped cream is not necessary.  If you’d like to make coconut whipped cream, check out my coconut whipped cream recipe.  I like to spice it up my coconut whipped cream with some cinnamon and sometimes with a little nutmeg and cloves.

I am so happy about my gluten-free vegan pumpkin pie recipe!  It’s super-satisfying and tastes just like the pumpkin pie they sell at stores, only it’s vegan and gluten-free.  I hope you love it as much as I do!

To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

 

Pumpkin Pie  

Servings: 12

Time: 5 hours

Brief: When you take a bite into a slice of this pumpkin pie, it feels and tastes creamy; you can taste the pumpkin and all those warm familiar Fall and holiday spices.  It feels a bit light, too, yet it’s quite substantial and may make you feel full off of just one slice.

Diet: V, GF, GFV, DF, SF

 

Ingredients

Crust:

1/4 cup ice-cold filtered water*

3/4 cup oat flour, gluten-free

1/4 cup coconut flour

¼ tsp xanthan gum, optional**

1/4 tsp Himalayan sea salt

2 tsp coconut nectar

6 Tbsp raw coconut oil, melted

Note:

*I measure out the water and stick the measuring cup in the freezer while I get the rest of the ingredients.

**I don’t always use xanthan gum, as pictured. If you use it, your crust will not be as crumbly.

 

Filling:

1.5 cups raw cashews, soaked in filtered water overnight

2 cups pumpkin puree*

1/3 cup raw coconut oil

1/3 cup maple syrup

3 Tbsp coconut palm nectar (or maple syrup)

1  3/4 tsp ground cinnamon

1/2 tsp sea salt

3/4 tsp ground ginger

3/4 tsp ground allspice

1/2 tsp ground nutmeg

Note:

15 oz. of canned pumpkin puree will work. I bake my pumpkin in the oven at 350 degrees F for 1.5 hours.

 

Directions

Crust:

1. Set separate racks in the center and lower third of the oven and preheat oven to 375 degrees F.

2. Spray the pie dish with non-stick cooking spray.

3. In a medium-sized bowl, add the flours, xanthan gum, sea salt and sugar, and mix to combine.  Add the melted coconut oil and mix together with a fork, scraping the sides with a spatula. Add the cold water and mix together thoroughly with a fork.  The coconut oil will then start to harden and the coconut flour may absorb all the water.  You may need to add 2-4 more tablespoons of water to get the dough to come together.

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4. Press the dough into the pie dish using the palm of your hand and fingers to press the dough flush into the pie dish. Try to make the crust as even throughout. If it helps, use a large spoon to smoothen out the dough evenly.

5. Place a large piece of parchment paper over the pie shell, just enough to hold pie weights, and fill the shell with dried beans or pie weights. Place the pie dish on a baking sheet, and bake on the center rack, until the shell is light brown, about 15 minutes.

6. Remove the baking sheet from the oven, and remove the parchment paper and pie weights from the pie shell. Place the baking sheet back into the oven and bake for another 5-7 minutes or until golden brown.  The crust might crack a little if over-baked or too dry, but that’s fine. Mine cracked a little and was still fine. (Remember, I didn’t use xanthan gum. If I had used xanthan gum, it shouldn’t have cracked.)

7. Cool the crust and prepare the filling.

 

Filling:

1. Soak cashews overnight or for at least 3 hours in about 2 cups of water.

2. Place all of the filling ingredients into the blender then blend on high until very smooth. Stop the blender and scrape the sides to ensure everything is getting blended. Taste and sweeten to taste, if you like it sweeter. If you do add more coconut nectar, blend until completely incorporated.

3. Pour the mixture into the cooled crust, scraping the sides of the blender with a rubber spatula. Using an off-set spatula or knife, spread the filling into the crust evenly.

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4. Place in the freezer to set.  It should set within 3-4 hours, but set best overnight.

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5. Hours before serving the pie, if it is completely frozen, remove it from the freezer and onto your kitchen counter. Let it sit for about 25 minutes.  Using a large sharp knife, cut slices. After you slice it, if you’re not going to serve it right away, place it in the refrigerator. Remove the pie from the refrigerator about 30 minutes before serving so it can fully defrost.

6. If you over-defrost the pie, just place it back in the refrigerator to let it set a bit.

7. Carefully plate the pieces of pie on dessert plates and top with whipped “cream.”

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Holiday Sausage

holidaysausage

Time to start planning for Thanksgiving!  To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.

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I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

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Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

To add a more “meaty” component to our menu, I decided to take my breakfast sausage recipe, which is in the app, and add a bit of a holiday spin to it.  Behold Holiday Sausage!  It’s a versatile sausage that you can crumble into sauces or soups.  I hope you and your loved ones love it as much as I do!

 

Holiday Sausage

Ingredients:

½ cup quinoa, uncooked

1 cup filtered water

2 Tbsp flax meal

6 Tbsp filtered water

2 cups crimini mushrooms, roughly chopped

1 cup walnuts

1 1/4 tsp sea salt

1 Tbsp fresh parsley, roughly chopped

2 tsp fresh sage leaves, roughly chopped

2 tsp fine thyme leaves, roughly chopped

1 tsp rosemary, chopped

1 Tbsp coconut palm sugar

½ tsp freshly grated nutmeg

½ tsp cayenne pepper

½ tsp red chili flakes

 

Directions:

1. Rinse and drain quinoa. Place the quinoa and 1 cup of filtered water in a small saucepot and cover. Cook the quinoa over medium heat. Once it has reached a boil, reduce heat to low, and simmer. The quinoa should be cooked in about 15 minutes, when all the water is absorbed. Keep an eye on it so it doesn’t burn. Set aside to cool.

2. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or a silpat mat.

3. Add all the remaining ingredients into the food processor. Then add the cooled quinoa and process until you have a mixture that looks like ground “meat”, meaning there should not be big lumps of nuts or mushrooms.

4. Scoop 2 Tbsp of the mixture onto the baking sheet and form into round patties. I use a 1-ounce scoop to make this process easier, then I press down to make make into a sausage patty.
5. Bake in the preheated oven for 15-20 minutes or until browned.

6. Allow sausage patties to rest on the baking sheet for at least 3 minutes before transferring them to a plate.

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Kabocha Squash with Rajas Gratin

 

Version 2Now that Halloween has passed, it’s time to start planning for Thanksgiving!  To help you with planning, I teamed up with my talented foodie friends, Jasmine Briones of SweetSimpleVegan.com and Sarah Ahn of AhnestVeggie.com to come up with a fabulous vegan Thanksgiving feast for you and your loved ones to enjoy!

Most of us dig into Thanksgiving classics once a year, which means that when the holiday rolls around, expectations are high.  That’s why we rigorously tested and strategically streamlined our recipes for all the traditional (and not-so-traditional), crowd-pleasing favorites.

IMG_2794

I’m confident that vegans and non-vegans alike will love our Thanksgiving menu–from the best candied sweet potatoes you ever tasted, to butternut squash mac and cheese, to traditional stuffing and super-creamy pumpkin pie.  We know how to do it right.

IMG_2795

Each day, starting November 1st, we will be sharing a new fall recipe on our blogs.  We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

One of my favorite dishes in my pre-vegan days was Suzanne Goin’s kabocha squash gratin.  I thought it would be perfect for Thanksgiving, so I veganized it, and to my delight, it was delicious!  There’s a bit of sweetness from the squash, creaminess from the cashews, and a nice kick of spice from the rajas.  I hope you try this recipe and love it!

Kabocha Squash with Rajas Gratin

Prep Time: 1 day

Servings: 6-8

Ingredients

Soft Cashew Cheese 

1 cup raw cashews, soaked overnight

1/4 cup fresh lemon juice

3 Tbsp agar agar

2 tbsp filtered water

1/2 tsp fine sea salt

 

Cashew Cream

1 cup of cashews, soaked overnight, rinsed and drained

½ cup of filtered water

 

Fire Roasted Chilies for Rajas

2 poblano or pasilla chiles, charred, peeled, deseeded, and cut into strips

 

Roasted Kabocha Squash

1 medium kabocha squash, peeled (optional), sliced 1/4″ thick

1 Tbsp grapeseed oil

2 Tbsp thyme, chopped

sea salt and freshly ground black pepper

 

Rajas

1 1/2 onion, sliced

sea salt and freshly ground pepper, as needed

1 tsp dried oregano

1/4 cup cashew cream

poblano pepper strips

Directions

Make Soft Cashew Cheese 

1. Place cashews in a large bowl and cover with 3 inches of filtered water to soak overnight.

2. Drain the liquid, rinse under cold water and drain again.

3. In the blender, combine and pulverize the cashews, agar, lemon juice, sea salt and 2 tbsp filtered water. Blend until creamy, taking breaks to scrape the sides of the blender with a silicone spatula to ensure everything gets creamed smooth.  When creamy, pour into a small bowl, cover, and refrigerate.

 

Make Cashew Cream

Place all the ingredients in a blender and blend until smooth.  If the mixture is too thick, add filtered water 1 tablespoon at a time. We want this to be the same consistency as cream, so adjust accordingly.

Fire-roast Poblano Chiles
Peel the chiles as shown in the video link
Roast Kabocha Squash
Preheat oven to 400 degrees.  Cut the kabocha squash into 1/4″ pieces. On a sheet tray, add the oil, sea salt, pepper, thyme, and squash.  Toss together, then place in the oven for 40 minutes, flipping the pieces half way through.
Make Rajas
Heat a saute pan, add oil, then the onions, sea salt, pepper, oregano.  If the onions start sticking to the pan, add some filtered water to help cook and deglaze the pan.  Once the onions look translucent, add the poblano chile strips.  Saute for about 3-5 minutes, then add cashew cream.
Assemble
Use an 8″x7″ or 8″x8″ deep casserole dish, and one layer of roasted kabocha squash.  On top of that, add one layer of rajas, one layer of crumbled cheese, then pour the cashew cream to cover.  Repeat until you run out of ingredients.  I usually finish off with the layer of kombucha squash.  Also, remember to make this super creamy by pouring on a lot of cream.
Bake in a preheated 350 F degree for about 25 minutes or until it has bubbled for 15 minutes.

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