VEGAN PUMPKIN CHEESECAKE


Soy free, gluten free, dairy free, cruelty free….GUILT FREE (sort of)…seasonal FUN pumpkin cheesecake. Unfortunately, this recipe is about 8 years old and I couldn’t find an image of it…haven’t made it in quite some time SO please enjoy the image from Fat Free Vegan…this is about as close as a picture I could find.

You’ll need a 9-inch spring form pan for this recipe.

Crust:
1 cup superfine sorghum flour
½ cup arrowroot powder
½ cup pecans, finely ground
1 to 2 teaspoons Sasha’s homemade pumpkin spice (link below)
¼ teaspoon sea salt
4 tablespoons coconut oil (room temp)
5 tablespoons water
1 tablespoon maple syrup

Filling:
½ cup quinoa
2 cups water
1 cup canned pumpkin
½ cup raw sprouted/soaked cashews
½ cup maple syrup
1 tablespoon  lemon juice
1.5 teaspoons Sasha’s homemade PUMPKIN SPICE

Cook quinoa & rinse in a fine mesh strainer under running water for a minute. Then place quinoa and  2 cups of water into a small pot, cover, and bring to a boil. Turn heat to low and cook for about 45 minutes. Remove from heat.

CRUST: Preheat oven to 350 degrees. Line  spring form pan with parchment paper.

In  mixing bowl whisk together the sorghum flour, arrowroot, ground pecans, pumpkin spice, and sea salt. Add coconut oil and cut in with your fingers or a pastry cutter. Then add water and maple syrup. Quickly mix dough with a fork. Form into a ball. Press dough evenly into bottom of spring form pan.

Bake for about 15 minutes. Let cool completely.

To make the filling, place the pumpkin, cashews, maple syrup, lemon juice, and spices into a high powered blender. Then add the cooked quinoa and blend again until ultra smooth. Pour filling into cooled crust.

Let cheesecake set at room temp for 1 hour,  cover and transfer to the fridge at least 3 hours or overnight.

Vegan Pumpkin Spicecream

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Who says it has to legitimately be fall to start using all things pumpkin? Probably the same guy who says you can’t wear white after labour day – fuddy duddies. I find that the rush of needing to clean out my pantry has made me a little more creative of late. My husband, Jeff, loves pumpkin pie. And ice cream. And cinnamon.

So, when I had a shelf full of my pre-mixed spices and a cupboard full of canned goodies I came up with this vegan delight.

This is a two-part recipe that requires you to pre-make your own condensed “milk”. I didn’t measure out my own recipe so please use this one here that I found online. Let me know if you like it and if not, I’ll whip up mine and post it here for you.

VEGAN CONDENSED MILK – Part 1

You’ll make the recipe above and chill before setting out to finish the rest so please don’t forget and stress yourself out…..you just might eat all the ice cream before any one else has the opportunity.

Ingredients: 

  • 1 full recipe of vegan condensed milk
  • 1 large or two small cans of un-spiced pumpkin puree OR your own lightly baked pumpkin processed with a little water.
  • 3/4 cup Vegemoo / Nut mylk
  • 1 tbsp of my pre-mixed Pumpkin Spice
  • 3 frozen bananas

Method: 

Place all ingredients in high powered blender (Blend-Tec or Vitamin) mix until smooth. Place in freezer for 4-5 hours to serve as ice cream or serve immediately as pudding/topping.

I dressed with vegan, gluten free ginger cookies – also Jeff’s favourite.

Makes 4 servings

Kids {sugar free} trail mix 

This recipe comes from a recent unit I taught at Earl Grey School in Calgary, on Sugar. We put together a 7 minute NO COOKING REQUIRED recipe that’s loved by kids and is quite delicious.

The ingredients are simple to find, contain their own sugars and do not need any sweetness added whatsoever. The kids went nutso for this recipe as well as the teacher and the teachers assistant. I think it was a hit.

Try this for yourself and get out on the trails with your family!

Supplies

 Large bowl and mixing spoons

 Scoop or spoons for serving

 Small serving bowls, cups or plastic snack bags

Ingredients

 2 cups soy nuts or dried chickpeas

 2 cups plain air popped popcorn

 4 cups healthy boxed cereal – Kashi brand cereals are great in this recipe

 2 cups dried fruit like apricots, pineapple, or apples (look for brands with NO added sugar).

 1 cup of dried cranberries or blueberries (buy in bulk with no sugar added)

 1⁄2 cup of dried apples

 1 cup of granola – Bob’s Red Mill Crunchy Coconut is the healthiest other than homemade

 1⁄2 cup yogurt or carob chips

 Optional- 1 cup of nuts like almonds, walnuts or unsalted roasted shelled sunflower

seeds (Beware of nut allergies! If present, do not include.)

 Note: Many different ingredients may be added, as long as there is a good mix of whole

grains, dried fruit, and nuts if no allergies are present.

Directions

1. Mix all ingredients together in a large bowl.

2. Scoop about 1/2 cup into small bowls, cups, or plastic snack bags and serve.

White bean & chickpea hummus

Perfect for picnic season an on-the-go snack or a lazy lunch. The creamy flavour of white beans with the mediterranean vibe of chickpeas makes this hummus just a little different.

You can go full bore and use only white beans for a strictly puritan bean dip – either way, it’s delish.

Check out my quick and easy dipping crisp recipe added here.

Ingredients: 

1 can of organic white beans or 1 cup soaked dry beans

1 can of chickpeas or 1 cup soaked dry beans

4 cloves garlic

1/4 tsp Himalayan rock salt

1 tsp Herbamare

1 tbsp apple cider vinegar

1 tbsp nutritional yeast

1 tbsp avocado oil

Paprika to garnish

Water as needed

Method: 

Combine all ingredients in food processor and add 2 tbsp filtered water. Process until smooth. Add water if needed if mix does not become creamy.

Sprinkle with paprika to finish.

Try your own homemade crisps for dipping!

Ingredients: 

1 package Ezekiel sprouted whole grain tortillas

Spray coconut oil

Garlic infused sea salt

Method:

Preheat oven to 375.

Use a pizza cutter to achieve triangular chip shape.

Lay out crisps on baking sheet and coat lightly with oil and a dusting of salt.

Bake for 5-7 minutes or until hardened. Keep an eye on these as they will burn up quickly.

Creamy Vegan Cashew Dressing

 

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Sauces make the greatest accompaniment for salads, sandwiches, toppings, marinades, dips and drizzles. Once you have a good couple of ingredients you know how to work with (how to correct, increase and decrease a basic flavouring) you’re ready to get cracking on some adventurous numbers.

This recipe, is a great starter sauce you can build from this with spices and other interesting oils and flavours once you are comfortable.

Ingredients: 

1/2 cup grapeseed oil

1.5 tbsp apple cider vinegar

2 tbsp (or more) water – to thin out

1/3 cup cashews

1 tbsp nutritional yeast

1/2 tsp miso

2 cloves garlic

1/2 tsp himalayan salt

cracked black pepper to taste

 

Method: 

 

Mix all ingredients with a hand blender until you reach your desired consistency. Add water as needed to thin out dressing.

Will keep refrigerated for 5 days.

Creamy Vegan Cashew Dressing

 

20140402-172254.jpg

Sauces make the greatest accompaniment for salads, sandwiches, toppings, marinades, dips and drizzles. Once you have a good couple of ingredients you know how to work with (how to correct, increase and decrease a basic flavouring) you’re ready to get cracking on some adventurous numbers.

This recipe, is a great starter sauce you can build from this with spices and other interesting oils and flavours once you are comfortable.

Ingredients: 

1/2 cup grapeseed oil

1.5 tbsp apple cider vinegar

2 tbsp (or more) water – to thin out

1/3 cup cashews

1 tbsp nutritional yeast

1/2 tsp miso

2 cloves garlic

1/2 tsp himalayan salt

cracked black pepper to taste

 

Method: 

 

Mix all ingredients with a hand blender until you reach your desired consistency. Add water as needed to thin out dressing.

Will keep refrigerated for 5 days.

Zesty veggie bake – en fuego!!

If you’re looking for a hearty meal with a bit of spice that feels you up this is it. Pretty simple, mostly prep enjoy it ~ especially in the winter.
Ingredients:
1/8 tsp turmeric
1/2 tsp basil
1/2 tsp chili powder
1/2 tsp onion powder
Salt & pepper to taste
3 cloves garlic
1 hot Thai pepper or Serrano
2 tbsp egg replacer
3 tbsp nutritional yeast
1/2 cup cashews
1 cup almond milk 
Olive oil 
1 lb potatoes
1 roasted pepper
1 sm head broccoli
1/2 head cauliflower 
1/2 yellow onion 
 
Method:
 
Preheat oven to 400 – you’ll be roasting veggies!
 
Sauce
 
1/8 tsp turmeric
1/2 tsp basil
1/2 tsp chili powder
1/2 tsp onion powder
Salt & pepper to taste
3 cloves garlic
1 hot Thai pepper or Serrano de-stemmed
2 tbsp egg replacer
1/4 cup water
3 tbsp nutritional yeast
1/2 cup cashews
1 cup almond milk 
 
Combine all items and blend in blender or with hand blender.
 
Veggies
 
Place sliced (1/4″) potatoes and whole pepper on a baking sheet and spray with oil. Cook until potato is browned and pepper is browned. About 20-25 minutes.
 
Remove from oven, cool. Remove stem & seed from pepper and dice.
 
Chop up cauliflower & broccoli florets into bite sized pieces.
 
Slice onion into small, long strips.
 
Finale:
 
Layer potatoes, peppers, broccoli & cauliflower in baking dish. Top with slices onion, pour sauce over dish.
 
Bake at 400 for 50 minutes or until browned.
 
Top with sea salt & cracked pepper.
 
Serves 4.