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

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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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Arugula and Persimmon Salad

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Happy November!  Now 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!

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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.  Sarah shared her scrumptious Fall Quinoa-Stuffed Acorn Squash and today I will be sharing with you a simple yet elegant and delicious salad.  A Thanksgiving salad shouldn’t be boring.  This one makes the most of seasonal produce for a simple but impressive take on fall flavors.

We’d love to see any recipes of ours recreated by you.  Please tag us in social media #YSJThanksgiving when posting photos!

 

Arugula and Persimmon Salad

Servings: 4-6

Prep Time: 20 minutes (not counting the time it takes to make the cheese. With cheese, one day.)

Ingredients

2-3 bags pre-washed baby arugula

4 crunchy fuyu persimoons, peeled, stem removed, and sliced into 8ths

1/2 cup marcona almonds

1/2 shallot, sliced very thin

3 dates, sliced very thin

handful crumbled goat cheese (you can use this vegan goat cheese recipe sans the cranberry and dill, and when you blend it, add 3 Tbsp agar agar flakes)

2 super ripe and juicy persimmons, stem and peel removed

saba (aged balsalmic), as needed

sea salt, as needed

freshly ground black pepper, as needed

 

Directions

1. Spread the arugula onto a serving platter.

2. Season with a dash or two of sea salt and pepper.

3. Tuck into the leaves bits of shallot, dates, marcona almonds, persimmon wedges.

4. Sprinkle on vegan goat cheese.

5. In a bowl, place the super ripe and juicy persimmon flesh.  Stir it up a bit as if you are going to use it as a sauce.  Using a spoon, in a circular motion, add the persimmon flesh as you would a dressing.

6. Finish off with a drizzle of saba.

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Photo credit: Jasmine Briones (1st, 3rd, and 4th)

 

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Witches Drizzle Candy Apples

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Use and green apples to make these special Witches Drizzle Candy Apples.  They are so much better than the original with no artificial coloring or flavoring.  Fiber and a bit of sweetness is what you’ll get with these stunners.  What more could you want from a treat this Halloween?!

Ashley, Cindy, and I want to wish you a very wickedly fun and safe Halloween!

 

Witches Drizzle Candy Apples

Prep Time: 20

Servings: 4

 

Ingredients:

4 green apples like Granny Smith

2 cups raspberries (can be frozen or fresh), strained

1 cup raw coconut sugar

1 Tbsp fresh lemon juice

4 popsicle sticks

 

Directions:

1. Wash and dry apples. Remove stems and push the popsicle sticks into the top of each apple.  Place the apples on a plate or ¼ sheet tray lined with parchment paper.  Set aside.

2. Blend the raspberries.  You should not need liquid to blend.  If the raspberries don’t blend for some reason, measure the berries, place them in the blender, and wait for them to defrost.  As they defrost, liquid from the berries will appear, which will help them to blend.  Blend until pureed.

3. Strain the raspberries through a sieve and discard the seeds.

4. In a small sauce pot, add 1 Tbsp lemon juice, the coconut sugar, and the raspberry puree. Turn heat up to medium and stir for about 10 minutes using a silicone spatula. Turn down the heat to about low-medium and continue to stir until the mixture starts to coat the back of the spatula or a spoon.  This may take another 5-7 minutes.  Turn off the heat. Allow it to cool for about 2 minutes.

5. Holding the apple by the popsicle stick, dip the apple into the candy mixture, carefully holding the pot by its handle, moving it so as to help coat the apple with candy.  Place the apple onto the parchment.  Repeat and if you wish, you can re-coat the apples with another layer.  It can also help to cool the apples in the refrigerator for a few minutes before coating them again.  Once coated, place in the refrigerator until set and ready to serve.

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Crime Scene Chocolate Cake with Raspberry Blood Splatter

 

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If you’ve never had a crime scene chocolate cake, boy are you in for a treat.  It’s light, super moist, and so fun to eat (not to mention to make!).  My girlfriends, Cindy and Ashley had a frightening good time making this.  We’re all fans of cake, especially oil-free, vegan, and gluten-free cake) so when it came time to devour it, we seriously were like the Walking Dead.  Check out my Facebook page, My Eclectic Kitchen, and Instagram @yvonne_deliciously_vegan, for all the Halloween fun!

 

Crime Scene Chocolate Cake

Servings: 8-12

Time: 1 hour

Diet: V, GF, GFV, DF, SF, NF

 

Cake:

Dry Ingredients:

3 cups oat flour

3/4 cup cacao powder

1 ¾ tsp sea salt

1 T plus ½ tsp arrowroot

1 ½ tsp baking soda

 

Wet Ingredients:

1 3/4 cup plus 2 Tbsp almond milk (or rice milk for nut-free)

¼ cup unsweetened applesauce

¼ cup almond butter

1 1/2 Tbsp coconut vinegar (or apple cider vinegar)

1 1/2 cup coconut sugar

6 drops liquid stevia

1 ½ tsp vanilla

 

Other Ingredients:

½ cup vegan semi-sweet chocolate chips, soy-free (optional)

2 popsicle sticks

 

Whipped Coconut Cream: (optional for Halloween)

One 15-ounce can full-fat coconut milk

1 Tbsp coconut sugar, optional

1 tsp vanilla extract

1/8 – 1/4 tsp ground cinnamon, optional

 

Raspberry Couli: (optional for Halloween)

Pint raspberries

1 Tbsp maple syrup

 

 

Directions:

1. Chill a can of coconut milk in the refrigerator overnight.

 

Cake:

1.  Preheat oven to 350 degrees F.

2.  Line the bottom of 2 7-inch round cake pans with parchment paper.  Pull out 7 inches of parchment paper, fold it in half, and trace a circle, using the 7-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 almond milk (or rice milk), grapeseed oil, vanilla extract, and applesauce.

4.  In another bowl, whisk together the sorghum flour, brown rice flour, arrowroot flour, cacao powder, arrowroot, coconut sugar, and baking soda.

5.  Fold the dry ingredients into the wet mixture just until they combine.  Fold in the chocolate chips until well blended.

6.  Distribute the batter evenly into the 2 7-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 7-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.

 

Coconut Whipped Cream:

1.  Place the can of coconut milk in the refrigerator and leave it there until well-chilled.  I chill mine overnight or for a few days.

2.  Open the can of coconut milk upside down.  There, you will find coconut water- loose liquid.  Pour it out into a bowl or cup to drink, or save for later use in a smoothie.

3.  Carefully scoop out the thick layer into a bowl or mixing bowl of a stand mixer.  Make sure you don’t get liquid in the thick, solidified cream, or it will be difficult to whip and obtain soft peaks.

4.  Turn your mixer or hand beater to high speed, and whip the coconut cream for 3 to 5 minutes.

5. Whip until it becomes light and fluffy with soft peaks.  Mix in coconut sugar, vanilla, or cinnamon.  Whip it some more until combined.  Taste and adjust sweetness, vanilla, or cinnamon flavor.

6. Refrigerate until ready to use. Before using it, whisk it.

 

Raspberry Couli:

1. Wash and drain the raspberries.

2. Blend the raspberries, then stain through a sieve, using a ladel to help the juice through.

3. Add 1 Tbsp maple syrup and mix.  Taste and adjust sweetness to taste with either more maple syrup or stevia drops.

 

Assemble:

Cupcakes-

1. When cupcakes have fully cooled, frost the cupcakes or cake with coconut whipped cream.

2. Dip clean fingertips into the raspberry couli and flick your fingers towards the cupcakes to spray the cupcakes with raspberry couli “blood”.

3. Refrigerate

 

Cake-

1. For a cake, center the 7-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, pour the remainder of the frosting to cover the top and sides of cake, however you wish.

6. Dip clean fingertips into the raspberry couli and flick your fingers towards the cupcakes to spray the cupcakes with raspberry couli “blood”.

7.  Refrigerate until needed.   You may want to warn your guests about the wooden sticks, or remove it from their slice if you see them.

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Mysterious Marinara

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Zoodles, also known as zucchini noodles, are one of my favorite things.  I have always been a lover of pasta, and having pasta in this form allows me to eat pasta to my heart’s content.  I can have zoodle pasta in abundance!  There are so many ways to have them, too!  I have quite a few recipes in the My Eclectic Kitchen App.  Recently, I had them for the very first time with a raw marinara, and it was great!  What I am going to share with you now is Cindy’s raw marinara.  When topped onto zoodles then decorated with sliced olives, the plate can resemble brains with eyeballs–perfect for a creepy Halloween meal.

This recipe is part of Ashley, Cindy, and my Halloween Party Food Collection 2015.

 

Mysterious Marinara

Servings: 3-4

Time: 15 minutes

Ingredients:

  • 1 cup of chopped red bell pepper
  • 1 cup of soaked sun-dried tomatoes (no oil)
  • 1 chopped ripe tomato
  • 1⁄2 teaspoon of Himalayan pink salt
  • 2 teaspoon dried oregano
  • 2 teaspoons of dried basil
  • 1 medjool date
  • 1 dash of cayenne

Directions:

Place all the ingredients in a food processor and process until smooth. Pour over raw zucchini noodles and garnish with green olives (optional)

This Marinara sauce can be enjoyed raw or you warmed and lasts up to 3 days stored in the fridge.

 

For Zucchini noodles-

You can use a spiralizer, vegetti, or julienne peeler  to make spaghetti shaped noodles.  Or you can use Peeler for thick fettuccine pasta ribbons. Just  Pass the peeler or over the side of the zucchini lengthwise to produce long, flat noodles. When you approach the seeds, turn the zucchini and begin slicing the other side.

 

 

 

 

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Green Monster Dip

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This Green Monster Dip is a Chickpea Avocado Hummus in disguise.  It’s vegan and free of gluten, oil, nuts, monster snot, and sticky goo.   It’s actually quite nice.  It feels light, tastes bright and delightful, yet it’s filling and goes perfectly well with vegetable sticks, chips, or as a spread in sandwiches and wraps.  It adds a spark of color to the table and will help you feel more satiated with the protein content from the garbanzo and good fat from the avocado.  We hope you add this appetizer to your boo-ffets this Halloween.  And just a side note, I don’t recommend putting plastic toys on the dip as they are a choking hazard.  However, since it is National Cat Day and Halloween is right around the corner, we thought we’d salute the black cat in this photo. :)

Cheers to healthy-eating this Halloween!

 

Green Monster Dip, aka Chickpea Avocado Hummus

Servings: 6-8

Time: 10 minutes

 

1 can garbanzo beans, rinsed and drained

1 large avocado

1/2 cup arugula

1/3 c parsley

2 Tbsp lemon juice

1 clove garlic

3/4 tsp sea salt

1/4 tsp black pepper

few shakes cayenne pepper (optional)

2 Tbsp filtered water

 

Directions:

Blend everything until smooth.

 

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Cooking with Friends! Halloween Party Food Collection 2015

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Halloween’s just a few days away, and my girlfriends Ashley Diana and Cindy Jakubowski collaborated with me to create recipes as part of our annual Halloween tradition!  Ashley is a vegan lifestyle blogger, nutritionista, and a great cook, and Cindy is a vegan holistic nutritionist and my right-hand gal at my Whole Foods Market demos.  We had so much fun hanging out with Ashley in Las Vegas and can’t wait to do it again!  (If you missed last year’s Halloween recipes, check them out HERE)!

 

Here are the recipes that we came up with this year:

Green Monster Dip (aka Chickpea Avocado Hummus!)

Mysterious Marinara

Crime Scene Chocolate Cake with Raspberry Blood Splatter

Witches Drizzle Candy Apples

 

Each recipe is vegan and free of refined sugar, gluten, and oil!  We hope these recipes make your Halloweens a much healthier and memorable one with your loved ones!  Have a safe and fun Halloween, everyone!

Much Love,

Yvonne

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Zoodle Brains with Pumpkin Kale Pesto

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Zoodles are noodles made out of zucchini, nothing more.  Using a julienne peeler or spiralizer, the zucchini is cut into noodles.  Whenever I make zoodles, I usually dress them in a pesto or top them with marinara. This pesto has a lovely mix of basil, kale, and spinach, and because this recipe was is Fall- and Halloween-inspired, pumpkin seeds were thrown into the mix.   The end result is really delicious.

After tossing the zoodles with pumpkin kale pesto, throw in some sliced grape tomatoes for more texture and sweetness. When served with my Pink Peppercorn vegan “Goat Cheese,” it is even more satiating and scrumptious.

For a quick, raw, and satisfying meal, try this dish. You will be happy you did!

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Zoodle Brains with Pumpkin Kale Pesto

Servings:  4

Time:  20 minutes

Diet:  V, GF, GFV, DF, SF, SRF, NF, CFNF, R

 

Ingredients

Zoodles:

4 medium zucchini

 

Pumpkin Kale Pesto:

1 cup basil leaves

¼ cup kale, stems removed

2 Tbsp spinach

¼ cup pumpkin seeds

4 Tbsp filtered water

¼ tsp sea salt

½ tsp fresh lemon juice

1 garlic clove, roughly chopped

1 shake or pinch of cayenne pepper

 

Other Ingredients:

16 grape tomatoes, sliced in half

4 orange bell peppers, optional for Halloween

 

Directions

Zoodles:

1. Make zoodles using a julienne peeler or a spiralizer. When using a julienne peeler, carefully peel the zucchini as you would a carrot, making long “noodles”. When using a spiralizer to make zoodles, follow the manufacturer’s directions.

 

Pistachio Kale Pesto:

1. Place all of the Pumpkin Kale Pesto ingredients into a food processor or blender, and pulse until fully pureed and sauce-like in consistency.

 

Bell Pepper Jack-o’-lanterns: (optional)

1. Carve faces in your peppers. To do this, cut a round section on the top of the pepper. Discard the seeds and scrape away the insides. Being very careful, begin to carve the jack-o’-lantern face. When complete, set aside.

 

Assemble:

1. Toss the zoodles with enough pesto to coat, and

a)    place onto a plate. Add about 8 grape tomato halves to the zoodles, and if you have it, a slice of Pink Peppercorn Vegan “Goat Cheese”. Serve immediately.

b)    Toss in the sliced tomatoes and stuff each bell pepper with zoodles and tomatoes, replacing the top of the pepper once filled.

 

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