Holiday

PS: Holiday Gluten Free Sugar Cookies

Chef:  Brandi Doming; Vegan 8                                                                                                                 Makes:  18 cookies
Prep Time:  20 minutes
Cook Time:  8 minutes
Total Time:  28 minutes

Plant Strong; not recommended for those eating plant perfect.

INGREDIENTS

  • 4 ½ T coconut sugar, powdered (54 g, finely ground, see directions)
  • 1 c + 2 T blanched almond flour (128g, see Note below on brands)
  • 7 T potato starch, not potato flour (70g, I use Bob’s Red Mill).
  • ¼ c + 2 T white rice flour (60 g, make sure it is not the sticky white rice flour, just regular)
  • ½ t aluminum-free baking powder (I use double-acting)
  • Scant ½ t fine sea salt
  • ½ c pure maple syrup (120 ml)
  • ¼ c + 2 T raw cashew butter (make sure to use raw and no other added ingredients for it to work correctly 
  • In the recipe, I make my own, see below)
  • 2 ½ t vanilla extract
  • Optional:  organic sprinkling sugar for topping if desired

Note:  To have the results turn out as I have here, make sure to use a kitchen scale, it is so important with gluten-free baking to get the right amounts, as even a couple of tablespoons off can alter results.  Also, I did multiple trials of these cookies, so if you sub, it’s at your own risk, I cannot guarantee results, these were very challenging to create. The almond flour absolutely cannot be subbed, as it gives the main source of moisture to the cookies since these have no added oil.  It’s very important to use a finely ground blanched almond flour for the cookie texture to turn out right.  They will not be soft likely if you us an almond meal or grind your own.  I recommend King Arthur brand or the Kroger brand called Simple Truth.

DIRECTIONS

  1. Preheat your oven to 350 degrees and line 2 dark metal cookie sheets with parchment paper.  Lighter color pans or aluminum left these with too soft of bottoms.
  2. First, you will need to blend up your coconut sugar down to a fine powder.  I did this in my Vitamix in about 15 seconds.  This gives better distribution of sweetness, and visual, to the cookies since coconut sugar granules are very gritty.  It did not work in my food processor, so use a high-powered blender or coffee grinder.  Beware, it will get very powdery!  So leave the lid on a few seconds to let it settle first.  Add the sugar to a large bowl, making sure to scrape it all out.  
  3. Measure all your flours with a kitchen scale for accurate results.  When measuring almond flour or starches, fluff them first to rid lumps and then scoop up with your cup and gently pat down to make sure there are no gaps, then level off.  Add the almond flour, potato starch, rice flour, baking powder and salt to the bowl of sugar.  Whisk very well until everything is well incorporated and no lumps remain.  I jab my whisk around to break up lumps.
  4. In a separate medium bowl, add the syrup, cashew butter and vanilla.  (make sure if your cashew butter has firmed up, then warm it to a really smooth consistency before measuring.  It should be smooth like a really soft butter cream frosting.   Make sure to level off the measuring cup for accurate results.)  Whisk until it’s a completely smooth liquid.  Pour over the dry ingredients slowly while stirring together the batter with a spoon.  Stir the batter for several minutes, making sure all the flour is incorporated and it becomes really thick and stiff.   Try not to eat all the batter, it is that good.
  5. Using a tablespoon, scoop out a heaping tablespoon of dough and roll into 18 balls and place on the two pans.  It is a sticky dough, but can be rolled into balls with your hands.  Use a small piece of parchment paper to place over each cookie and press down each ball down to ¼ inch thickness, no less or they will be too thin.  Mae sure to press down around the whole cookie evenly into a round shape.  Sprinkle with sprinkling sugar, if desired, for a festive touch.
  6. Note:  I noticed these cool more done/faster with crispier bottoms when cooed on a dark metal pan, versus a light thick aluminum pan, so keep that in mind.  Use a dark metal pan if possible, I preferred the results on a dark metal sheet pan (with parchment paper).   Bake for about 8 minutes in cold weather and 10 minus for warmer/humid weather.  If using a thick aluminum pan, it will likely take closer to 10 minutes for the bottoms to cook enough.  The tops should have poofed up and the edges have a slight crackled effect. Keep in mind, ovens vary.  So, remove them once they have poofed up nicely with slight cracked edges.  They will seem slightly under cooked at first, but still cook as they cool, that is the nature of potato starch.  Let them cool on the pan for 10 minutes as they will be too delicate to remove right away, then using a thin spatula, remove them to cool completely on a wire rack.  Once completely cooled, store in a sealed container, so they don’t dry out.  These are best when consumed within the first day, as they start to dry out by the next day because of the starch and no oil factors.  They are still good the next day, just not as moist.  Another reason why it’s important not to over bake.  

Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #thevegan8  or share them on my Facebook page.

Brandi's byline pic.jpg
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PP: Peppermint GF Chocolate Holiday Cake

Chef:  Brandi Doming; Vegan 8
Prep Time:  15 minutes
Cook Time:  25 minutes
Total Time: 40 minutes

INGREDIENTS

  • 1 1/2 c  blanched almond flour (150 g, use a scale for accurate results, do not use regular almond meal (with the skins), it is not light enough and will not produce the same results)
  • 1/2 c potato starch , not potato flour (80 g)
  • 1/4 c + 2 T unsweetened cocoa powder (35 g)
  • 2 t aluminum-free baking powder (8 g)
  • 1/2 t fine sea salt (4 g)
  • optional: 1 t finely ground espresso (I use Illy brand , this makes the chocolate richer)
  • 3/4 c + 2 T pure maple syrup (210 mL)
  • 1/4 c + 2 T unsweetened pumpkin puree (92 g)
  • 1/2 c aquafaba (the liquid from a can of chickpeas)
  • 1/4 t peppermint extract (I found this to be just enough to not overpower the peppermint flavor, because there is peppermint in the glaze too)
  • Chocolate Peppermint Glaze
  • 1/4 c pure maple syrup
  • 3 T unsweetened cocoa powder
  • 1/16th t peppermint extract
  • 1/8 t fine sea salt
  • optional: crushed peppermints for presentation purpose
  • Note: It is crucial to not sub these ingredients for best results. I cannot vouch for results if you change the recipe. It's necessary to use blanched almond flour because it is what makes the cake so moist and light. I don't recommend Bob's Red Mill blanched almond flour for this cake. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results. If you must use it, make sure to grind it down a bit further in a vitamix. I highly recommend King Arthur Flour or Honeyville, Simple Truth brand from Kroger, or if you are in Texas, use the HEB brand, it's perfect and what I use for my cakes.

DIRECTIONS

  1. Make sure your pan is ready before preparing the ingredients. You will need to line a 9 inch round metal pan with parchment on the bottom. I cut a round circle of paper for the bottom. The best way to make the perfect circle is to place the pan on the paper and draw a line around the edge of the pan. Lightly spray only along the inside sides of the pan and place the parchment paper circle down on the bottom. Add some cocoa powder to the inside sides and swirl the pan around over the sink, with the cocoa powder covering the spray well on the sides as your rotate the pan. Turn the pan over and tap hard the excess powder out. Preheat your oven to 350 degrees.
  2. Make sure to weigh all your ingredients for accurate results. I can't stress the importance of this enough. Fluff your almond flour with a whisk first to break up any lumps, as it tends to lump in storage. To measure, scoop your cups into the dry ingredients, pat down well to make sure there are no gaps and then level off, or simply use the scale for accuracy, making sure your bowl is on the scale and zeroed out before adding the ingredients. Add the almond flour, potato starch, cocoa powder, baking powder, salt and espresso (if using) to a large bowl and whisk everything together really well until there are no lumps remaining. Really make sure it is smooth.
  3. In a separate medium bowl, add the syrup, pumpkin (make sure to level off), aquafaba and peppermint extract. Lightly beat the liquids with a handheld mixer just until smooth and slightly frothy. Pour over the dry ingredients and beat again until completely smooth, about 30 seconds.
  4. Pour the batter into your prepared pan and bake on the middle rack for 25 minutes, or until a toothpick comes out clean from the center (may have a few DRY crumbs, but shouldn't have wet batter), I removed mine at exactly 25 mins, but yours may take longer. Make sure it is cooked through. Let cool in the pan 30 minutes before removing from the pan. Then place your serving platter on top and flip it over, so the flat side is facing up. Cool completely before adding glaze or eating, as it will still be cooking through as it cools. To make these as cupcakes, they will make 12 tall cupcakes or 14 regular size. They should cook about the same time, just check for a clean toothpick or a few dry crumbs, not wet batter.
  5. For the chocolate peppermint glaze, simply whisk the ingredients until smooth and drizzle over the top. It will take a few minutes because of all the cocoa powder. Garnish with crushed peppermints for presentation, if desired. Keep cake stored in a sealed container to retain it's moisture, at room temperature. Cake is always best and the freshest the day made.

Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #the vegan8 or share them on my Facebook page.

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PP: Fresh Raw Cranberry Sauce

Chef:  Vicki Brett-Gach                                                                                                          Makes: 8-10 servings
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes

Ingredients

  • 1 12-oz bag of fresh cranberries
  • 2 apples, peeled, cored
  • 1 orange, peeled
  • 2/3 c pitted Medjool dates (approx. 10)

Directions

  1. Rinse and towel-dry the cranberries.
  2. Place the cranberries along with all other ingredients in a large food processor bowl, and pulse together briefly until desired texture is achieved (somewhat diced, somewhat chunky). 
  3. Serve immediately at room temperature, or refrigerate to serve chilled.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PS or PP: Buckwheat Salad with Apple Cider Dressing

Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Makes:  6 servings
Prep Time:  20 minutes
Cook Time:  20 minutes
Total time:  40 minutes

INGREDIENTS
  

Apple Cider Dressing

  • 6 T apple cider
  • 1 T mustard
  • ¼ c apple cider vinegar
  • 3 dates, soaked in hot water for 5 minutes, pitted, and drained
  • ¼ t salt
  • scant ½ t ground black pepper
  • 2 cloves garlic (about 1 T)
  • 3 T minced red onion or shallots

Salad

  • 1 c buckwheat groats
  • 4 c water (plus a pinch of salt to the water)
  • ¼ c of pumpkin, sunflower seeds or a combo of both (If you eliminate seeds, this recipe would be PP)
  • 2 c Brussels sprouts, shredded/chopped
  • 2 c shredded carrots
  • ¼ c finely chopped red onion
  • ¼ c chopped fresh parsley
  • 1 firm apple, of your choice, about 1 c chopped
  • 1 c craisins, soaked until plump, and then drained
  • fresh black pepper and salt to taste

DIRECTIONS

  1. Bring pot of water up to a boil, add in buckwheat and cook until tender to taste but not mushy, about 15 minutes. Drain excess water. Set aside and let cool. This can be made a day or 2 ahead.
  2. Place dressing ingredients into a blender and blend until smooth.
  3. Place 2 c of Brussels sprouts into a food processor, and pulse until lightly shredded. Do the same for your carrots. I find the shredding attachment on my food processor to work the best for this.
  4. Place salad ingredients into a large bowl, and mix. Add in salad dressing, mixing as desired. Add ½ c of dressin.g to start, and taste. Add remaining dressing if desired, making sure not to make salad mushy (you may be left with a few T of dressing. Use this for a traditional salad!). Season with salt and pepper to taste.

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com 
Instagram www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

Jessica Meyers Altman Byline pic.jpg

 

 

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PS or PP: Colorful Quinoa Salad

Chef:  Jill Ovnik
Makes:  8-10 Servings
Prep Time:  15 minutes
Cook Time:  1 hour
Total Time: 1 hour, 15 minutes

 

INGREDIENTS

  • 1 c uncooked quinoa
  • 1 c celery, diced
  • 1 c or handful of spinach, chopped
  • 1 16 oz jar mandarin oranges, drained (or use 3-4 little snack size)
  • 1/2 c cherry peppers, or grape tomatoes, or roasted red peppers, chopped
  • 1/2 c green onions, sliced
  • 1/4 c slivered almonds, baked on sheet at 350 degrees for about 10 minutes (optional roasting the almonds really brings forth the nutty flavor) (If you eliminate almonds, this recipe would be PP)
  • 1/4 c fresh parsley, chopped (optional)
  • 1 vegan bouillon cube (optional)
  • Salt and pepper to taste

DIRECTIONS

  1. Set oven to 350 degrees. 
  2. Prepare a medium-small covered casserole dish with parchment or spray with non-stick spray removing the excess with a paper towel.  (Remember 1/3 of a second is all you get for zero calories) 
  3. Place quinoa, 2 c water and the bouillon in the casserole, stir, cover and bake for 60 minutes. 
  4. In a large mixing bowl, add remaining ingredients. 
  5. When quinoa is cooled, stir well and add it to the bowl. Season to taste. Serve.
  6. You can store leftovers up to 5 days in refrigerator.

Check out Jill's video & recipe resource at HealthyFactsInc.com.  Her enthusiasm and passion infuses a plant based lifestyle with creative events like a "Walk on the Beach" retreat in beautiful South Haven, MI. 

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PP: Pumpkin & Sweet Potato Soup

Member Contributor:  Jessica Hallenbeck
Makes:  6-8 Servings
Prep Time:  15 minutes
Cook Time:  1 hr 35 minutes
Total Time:  1 hr 50 minutes

INGREDIENTS

Vegetable Stock

  • 1 white onion
  • 2-3 carrots, tops removed
  • 2-3 celery stalks
  • 2 stalks of Fennel (optional)
  • 4-6 c water

Pumpkin & Sweet Potato Soup 

  • 2 c diced White Onion
  • 1 c diced celery
  • 1 c diced carrot
  • 3 c sweet potato, cook (roasted is best; 400 degree oven for 1 hour)
  • 3 c pumpkin canned, if fresh, cooked
  • 4 c Vegetable stock (I used homemade or can use store bought—I recommend low or no sodium)
  • sea salt, dash
  • Pepper, few dashes or to taste
  • 1 t nutmeg
  • 1 T cinnamon
  • 2 cloves Star Anise
  • 1 inch knob of fresh ginger, minced

DIRECTIONS 

Vegetable Stock

Note: A basic vegetable stock is carrot, celery, and onion. You are free to experiment with other veggies and herbs as you choose. Depending on the size of your veggies you may need to adjust amounts. Don’t season with salt or pepper at this time.

  1. Add veggies and water to a large pot. Bring to a boil. Simmer for 1 hour.
  2. Remove from heat and strain vegetables from stock. 

Baked Pumpkin & Sweet Potato

  1. Bake pie pumpkin at 350 for about 45 min. May bake in oven whole or cut in half before baking. If pumpkin is cut prior to baking may remove seeds. Place on roasting pan flesh side down. I lined my pan with parchment paper.
  2. Wrap sweet potatoes in foil and bake at the same time. (Generally I would bake sweet potatoes at 400 for about 1 hour). After I removed the pumpkin I turned up the heat to 400 and baked the potatoes for about 20 more minutes.
  3. Remove skin from your pumpkin and sweet potato and prepare to use the flesh for soup.
  4. **At this point you could toss the pumpkin flesh in a blender or food processor for fresh instead of canned pumpkin puree.
  5. Saute carrots, celery, and onion in a bit of vegetable stock for 3-5 minutes.
  6. Add remaining ingredients. 
  7. Bring to a boil then simmer about 25-35 minutes.
  8. Remove the star anise cloves and use a high speed blender (I used a Vitamix) to puree the soup.

TIPS

  1. Use store bought vegetable stock to shorten cook time. 
  2. I chose to oven bake the sweet potato and pumpkin as it brings out different flavors than alternative methods of cooking. 
  3. I have not made this dish with canned pumpkin but that is an alternative to fresh.
  4. Raw pumpkin seeds were used for a garnish. May omit for Plant Perfect recipe.

An enthusiastic PBNSG member, Jessica is passionate about plant based nutrition dishes that are delicious.  Visit her on Facebook  & Instagram:  http://www.facebook.com/jauntingwithjess
http://www.instagram.com/jauntingwithjess

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PS or PP: Zucchini Bread

Chef:  Terri Edwards
Makes:  10-12 Servings
Prep Time:  10 minutes
Cook Time:  50 minutes
Total Time:  1 hour


INGREDIENTS

  • 2 c whole wheat flour
  • 2 t baking powder
  • 1 t baking soda
  • 1 t cinnamon
  • 1 t allspice
  • 2 c shredded zucchini
  • ½ c apple sauce
  • ¼ c apple juice concentrate
  • ¼ c maple syrup
  • 1 t vanilla 
  • ¼ c chopped walnuts (If you eliminate the walnuts, this recipe would be PP)

DIRECTIONS

Terri Edwards Zucchini Bread 2.jpg
  1. Preheat oven to 350 degrees
  2. Grate 2 c zucchini (2 small)
  3. Place flour, baking powder, cinnamon and allspice in a large bowl and whisk together.
  4. In a separate bowl, whisk together apple sauce, apple juice concentrate, maple syrup and vanilla.
  5. Add grated zucchini to the wet mixture and stir until blended.
  6. Pour wet ingredients into the dry ingredients.   Mix just until dry ingredients are evenly moistened.   Stir in walnuts if using. 
  7. Spoon batter into a non stick loaf pan.  Bake on center rack of oven for approximately 50 minutes, or until toothpick inserted into the center comes out clean.  Turn bread out onto a cooling rack and let cool completely before slicing or storing.

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

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PS: Chipolte Maple Walnuts

Chef:  Jessica Meyers Altman; Garden Fresh Foodie
Makes:  2 cups
Prep Time: 2 minutes
Cook Time:  12 minutes
Total Time:  14 minutes

 

 

INGREDIENTS

  • 2 c raw walnuts, soaked for a few hours if desired (or not)
  • 3 T maple syrup
  • ½ T cinnamon
  • ¼ t Chipotle powder
  • 1 t sea salt

DIRECTIONS

  1. Preheat oven to 400 degrees. Bake soaked nuts on a cookie sheet for 10 minutes
  2. Mix together cinnamon, Chipotle powder, and salt
  3. Drizzle with maple syrup and toss in spice mixture, place back in oven for 2 minutes and let cool. Stores for 1 week.
  4. Serve on their own, or a top your favorite salad (like our Arugala lentil salad)
These  flavorful Maple Chipolte Walnuts finish this Arugula salad beautifully!  Great for the holidays!

These  flavorful Maple Chipolte Walnuts finish this Arugula salad beautifully!  Great for the holidays!

Jessica Meyers Altman
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

Garden Fresh Foodie blog: www.gardenfreshfoodie.com
Instagram www.instagram.com/gardenfreshfoodie
Facebook: www.facebook.com/gardenfreshfoodie
Twitter: www.twitter.com/gardenfreshfood
Pintrest: www.pintrest.com/gardenfreshfood

Jessica Meyers Altman Byline pic.jpg
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PS or PP: Baked Acorn Squash

Chef:  Terri Edwards
Makes:  2 servings
Prep Time:  20 minutes
Cook Time:  40 minutes (overlap squash and stuffing cook times)
Total Time:  1 hour 

INGREDIENTS

Baked Acorn Squash

  • 1 whole Acorn Squash
  • 1 t ground cinnamon
  • 1 t salt
  • 1 t maple syrup

Acorn Squash Stuffing

  • 1 small onion chipped
  • 2 cloves garlic minced
  • 1 c wild or long brown rice (or your favorite)
  • 1 ½ c water
  • ½ t ground curry; mild
  • 1 t ground cinnamon
  • 2 whole cloves
  • ½ t sage
  • ¼ c walnuts, chopped (If you leave out the walnuts and black sesame seeds below, this recipe would be PP)
  • Fresh chopped parsley
  • Maple syrup
  • Kosher salt and pepper
  • Black sesame seeds (Eliminate for PP)

DIRECTIONS

Baked Acorn Squash

  1. Preheat oven to 400 degrees
  2. Take Acorn Squash and puncture with a knife, 5-6 times is plenty
  3. Place in preheated oven (on parchment) and bake for 30-40 minutes.  While this is cooking start your stuffing.
  4. After baking, slice in half.
  5. Remove seeds and stringy parts with a spoon in the center.
  6. Sprinkle with salt and cinnamon., then the maple syrup.

 

Acorn Squash Stuffing

  1. While squash is baking in the oven, prepare stuffing by cooking the rice.
  2. Heat 3 T of veggie broth over medium high heat.  Add onions and garlic and cook, until                                                                                                             
  3. soft and golden brown.
  4. Add rice, curry powder, cinnamon, sage, cloves and ½ t salt and stir until spices are toasted, about 1 minute.
  5. Add 1 ½ c water and bring to a simmer covered, stirring occasionally, until the rice is tender and most of the liquid is absorbed.  Simmer 30-40 minutes (different brands may take different times or require more liquid if needed).  Remove from heat.
  6. Evenly stuff the scooped-out squash halves with filling.
  7. Drizzle with maple syrup, cinnamon, parsley, walnuts and a few grinds of pepper. 
  8. Serve warm.

TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

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PS: Cinnamon Roll Pumpkin Pie

Chef:  Brandi Doming; Vegan 8
Makes:  8 Servings
Prep Time:  30 minutes
Cook Time:  65 minutes
Total Time:  1 hour 35 minutes
(Make the day before serving)

 

INGREDIENTS

Walnut Crust

  • 1 3/4 c raw walnuts (185 g, use scale for accuracy)
  • 6 T cornstarch (48 g)
  • 1/4 t fine sea salt
  • 1/2 t cinnamon
  • 3-4 T pure maple syrup

Filling

  • 3/4 c pure maple syrup
  • 3/4 c raw walnuts (90 g)
  • 3 T cornstarch (24 g)
  • 1 1/4 t ground cinnamon
  • 2 t pumpkin pie spice
  • 1/4 t + 1/8 t fine sea salt
  • 1 15 oz can pumpkin puree (or 1 3/4 c)
  • 1/4 c cooked, mashed sweet potato

Cinnamon Roll Drizzle (This was more for presentation purposes, so feel free to skip if you like)

  • 2 Tablespoons processed cashews into a whole butter
  • 2 tablespoons maple syrup

DIRECTIONS

Please note the directions specifically in the way the ingredients are added for proper results and read over so you have everything prepared BEFORE you start baking. The pie is super easy to make, I'm just very detailed with instructions, as always to help you. You will need foil strips for the crust, so have those ready.

  1. First, you will need to cook your sweet potato, as it will be used for the filling. To make things faster, I cooked a small, whole sweet potato in the microwave for about 5 minutes until really soft. Let it cool some before proceeding.
  2. Prepare your crust next. Add only your walnuts to a food processor and process into a flour, which should take about 10 seconds, not long. You don't want any more large pieces of walnuts, but don't want it to turn too wet either. Refer to photo. Add the cornstarch, salt and cinnamon and pulse just a few more seconds to blend. Add the syrup (starting with 3 T) and pulse just until it forms large clumps. Add syrup, 1 teaspoon at a time if needed, until it has formed the large clumps as in the photo. You should be able to press the dough, and it hold, with your fingers.
  3. Preheat your oven to 350 degrees and spray a 9 inch pie dish with nonstick spray. I tested a pie without spray and the crust stuck to the dish horribly, so make sure to use the spray! Press your dough into the greased dish, flat and evenly across and going up the sides. Make sure it's even around the sides and not too thin, or the edges can burn.
  4. Prepare your filling next. Add the ingredients in this specific order. First, add the syrup and walnuts only to a high powered blender. I used my Vitamix. If you don't have one, I don't think a regular blender will be powerful enough, so I would suggest using your food processor. Blend until completely smooth. 
  5. Add the cornstarch, cinnamon, pumpkin pie spice and salt. Blend until the cornstarch is totally blended in. Add the pumpkin and sweet potato and blend until completely smooth. (Make sure you peel the potato and mash with a fork first, then pack a 1/4 cup and level off.) You will need to scrape the sides and stir around the bottom of the blender because it will be thick and you need to make sure it's smooth. 
  6. Blend again for several minutes until it becomes completely smooth and creamy, like a pudding consistency. 
  7. Pour the batter onto the crust and smooth out with the back of a spoon flat and evenly along the sides.
  8. Bake the pie for 10 minutes only (set your timer!) on the center rack and then remove to cover the crust edges of the pie (see photo). You MUST do this or the crust will burn. 
  9. Remove after the 10 minutes and cover straight double-folded pieces of foil about 8 inches long, placed on top of the crust, going around the pie. Be careful, it's hot. Do your best to just cover the crust and not too much of the pie batter. The kind of dish I used, I simply laid them flat on top. If you have a different type of pie dish with a steeper edge, you may half to fold it over the sides. Refer to photos for example.
  10. After covering the crust, bake for an additional 45 minutes (set your timer!), that's 55 minutes total so far, then add one large loosely placed piece of foil over the whole pie. Just slip it right in there, no need to even remove the pie. This is done after the additional 45 minutes to prevent excessive browning on top. Mine was starting to brown too much, but just keep an eye on it. 
  11. Now, cook 5-10 more minutes with the foil on top, which will be 65 minutes total or until a toothpick inserted in the center comes out basically clean. It shouldn't be covered in wet batter, but a tiny amount of batter on the very bottom of the toothpick is fine, you don't want to overbake it, but want it set. I removed mine at exactly 65 minutes. Your oven may vary though, so check it after 5 minutes with the foil on top. It will finish slightly cooking as it cools and will completely firm up in the fridge.
  12. Let cool to room temperature (1-2 hours) and then chill in the fridge overnight or 8 hours. This will bring it to the complete firm, set texture.
  13. For the drizzle, whisk the cashew butter and syrup together until completely smooth. Add milk to thin if desired before drizzling on pie

TIP

  1. You need to make this pie the day before you want to serve it, so it has plenty time to cool and firm up in the fridge. It needs a full night (8 hours or so) to firm up. I have only tested this recipe with the above crust, so please don't ask me about other crusts. 
  2. I don't want to give you false cooking times/directions without having tested any others. Mine only suggestion would be to follow the same directions I have listed below, with any crust, just to make sure it doesn't burn. The pie takes 65 minutes to bake, so the crust should be protected.
  3. Keep stored in the fridge until right before ready to serve, so it stays firm. 
  4. When slicing, make sure to use a really sharp knife and press through all the way down through the crust and loosen around the edges before removing.
  5. Keep pie stored in the fridge, not the freezer.

Follow BRANDI @ http://thevegan8.com/ You’ll find lots of baked goods here, as I’ve been a baker all my life, it’s my passion!  Hope you love the recipes!  Share remarks on Instagram , tag me @thevegan8 and be sure to use my tag #the vegan8 or share them on my Facebook page.

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PP: Chocolate Mousse

Chef:  Terri Edwards
Makes:  4-5 Servings
Prep Time:  15 minutes
Chill Time:  1 hour
Total Time:  1 hour 15 minutes

INGREDIENTS

  • ¼ c cocoa powder
  • ¼ c agave
  • 1 package silken tofu
  • 2 T vanilla almond milk
  • 1 t vanilla extract
  • Fresh blueberries for topping (optional)

DIRECTIONS

  1. Add all ingredients to your blender or food processor.  Blend until completely smooth, pausing to scrape down the sides if necessary.
  2. Chill mixture in serving bowls for one hour.  
  3. Top with fresh berries and serve.  

TIP

 

 

 

This recipe can also be made into a Chocolate Mousse Pie.  Pour into pie crust and chill in the refrigerator or freezer.  Top with berries.  See link on my site.


TERRI EDWARDS is a Licensed Food for Life Instructor and Educator.  Connect with Terri at her blog EatPlant-Based.com & blog.eatplant-based.com for her latest recipes and plant-based living tips. Follow her on FaceBook at (https://www.facebook.com/EatPlantBased/

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PP: Sweet Potato Pudding

Chef:  Jill Ovnik-Keb
Makes:  6 servings
Prep Time:  10 minutes
Cook Time:  1 hour
Total Time:  1 hour, 10 minutes

 

INGREDIENTS

  • 1 c leftover brown rice
  • 2 large sweet potatoes - baked at 350 for one 
  •    hour, and skins removed when cooled
  • 1+ c non-dairy milk of choice (such as 
  •      almond, coconut, soy or rice milk) 
  • 2 T pure maple syrup, agave or 1/2 t stevia 
  • 1 t vanilla
  • 1 t cinnamon
  • 1/4 - 1/2 t nutmeg (optional) 

DIRECTIONS

  1. Blend or process all ingredients to desired consistency. Add milk to desired consistency. 
  2. Serve warm, room temperature or chilled. 
  3. Use with cooled rice - however warm rice yields a sticky, marshmallow-like consistency. 
  4. Add more nutmeg or a non-dairy creamer for a warm, decadent "Holiday feel" treat. 

Check out Jill's video & recipe resource at HealthyFactsInc.com.  Her enthusiasm and passion infuses a plant based lifestyle with creative events like a "Walk on the Beach" retreat in beautiful South Haven, MI. 

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PS: Chocolate Covered Strawberries

Chef:  Vicki Brett-Gach
Makes: approximately 10 servings
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

 

 

 

Ingredients 

  • 1 quart large fresh strawberries
  • 5 ounces vegan very dark chocolate

Directions

  1. Wash strawberries, and dry gently (but really well) on paper towels.
  2. Melt the chocolate using a double boiler or microwave. Stir until very smooth.
  3. Dip each strawberry, one at a time, into the chocolate, turning evenly to coat well.
  4. Carefully place chocolate-dipped strawberries on parchment paper. 
  5. Allow to set up either at room temperature, or in the refrigerator for a few minutes, and enjoy.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

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PP: Baked Potato, Sweet Potato & Zucchini Latkes

Chef:  Vicki Brett-Gach
Makes: 20 (3-inch) pancakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Ingredients

  • 4 medium russet or Yukon Gold potatoes, scrubbed, unpeeled, and shredded
  • 1 medium sweet potato, peeled and shredded
  • 1 medium zucchini, shredded
  • 1 medium Vidalia onion, minced
  • 1/4 c white whole wheat flour
  • 1 1/2 T nutritional yeast
  • 1 1/2 t kosher salt
  • 1/2 t black pepper

Directions 

  1. Preheat oven to 450 degrees. Line 2 baking sheets with baking parchment.
  2. Place the shredded potatoes, shredded sweet potatoes, shredded zucchini, and minced onion in a large colander in the sink, and allow excess moisture to drain.
  3. In a large bowl, mix together the flour, nutritional yeast, salt, and pepper.
  4. Squeeze out the excess liquid from the vegetables in the colander, one handful at a time. Then add the vegetables to the large bowl of seasoned flour. Combine well, making sure all of the vegetables become well coated with flour.
  5. Scoop out rounded heaping tablespoons of the latke batter, and place on the baking sheets to create 3-inch pancakes. Use a spoon or spatula to flatten evenly.
  6. Bake for 20-22 minutes or until golden brown. Remove from oven and serve warm with your favorite toppings.

Connect with Vicki on Facebook and follow her Ann Arbor Vegan Kitchen blog at AnnArborVeganKitchen.com for new recipes as soon as they are published.

 

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PP: Balsamic Beet and Walnut Salad

Chef:  Katie Mae
Makes:  4–6 servings
Prep:  10 min
Cook Time:  45 min
Total Time:  55 min
 

 

 

Ingredients

  • ¼ red onion, sliced thinly
  • ¼ c balsamic vinegar
  • 8 medium size beets
  • ½ c walnuts
  • 2 t Dijon mustard
  • ½ lemon, juiced
  • ½ t black pepper
  • ½ bunch green onions, diced

Direction

  1. In a small bowl, soak the sliced red onion in the balsamic vinegar, mixing occasionally. Set aside.
  2. Wash the beets and cut off their cut off the root and stem ends. 
  3. Steam beets on the stove top until they are tender when poked with a fork tender, or about 35 to 45 minutes depending on their size. 
  4. When beets are done, transfer them to a colander in the sink and run a little cold water over them. 
  5. Using your hands, peel off the beet skins under cool, running water while beets are still warm. 
  6. Cut peeled beets into 1-inch wedges and place in a serving bowl. (You may wait for the beets to cool before cutting them.)
  7. To toast walnuts, preheat oven to 350°F. 
  8. Spread nuts on a cookie sheet and toast for about 4 to 5 minutes, until you smell their aroma. Let cool.
  9. Use tongs to pull the onions out of the vinegar and add to the beets. 
  10. Add mustard, lemon juice and pepper to the vinegar. 
  11. Whisk until the dressing is well combined. 
  12. Add dressing to the beets and toss well. 
  13. Crumble the toasted walnuts into the salad and top with green onion.

TIPS:  

  1. Add nuts just before serving.
  2. Stores for up to 6 days in the refrigerator.
  3. Make recipe "Plant Perfect" by eliminating the walnuts.

Connect with Katie Mae on Facebook where she shares  more recipes, tips and resources for a stellar plant-based diet!  You can also have her recipes delivered to your inbox.  

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PP: Apricot/Apple Stuffing

Member Contributor:  Cathi Salach
Makes:  a 9 x 13 pan
Prep Time:  45 to 50 minutes
Cook Time:  1 hour
Total Time:  2 hours 

Ingredients 

  • 2 large yellow onions, diced 
  • 6 stalks celery, diced 
  • 3 apples, cored & diced 
  • 6 oz. dried apricots, snipped into tiny pieces 
  • 20 oz. stuffing bread cubes 
  • 1 qt veg broth, ff & low sodium 
  • 1  6.75 oz Apple juice lunch box 
  • 1 T powdered sage 
  • 2 T cinnamon 

Directions 

  1. Put snipped apricots in a small bowl, cover with broth and microwave for for two minutes.   (Or heat in pan till broth is hot.)  Let stand while cooking onions.  
  2. Saute onion and celery in some broth until mixture is soft and turning brown.  
  3. Put bread cubes in a very large mixing bowl, add sage & cinnamon and toss well.  
  4. Add apricots with broth and toss.  
  5. Add onion/celery mixture and apples & toss well.  
  6. Taste and add more seasoning if desired.  
  7. Pour Apple juice in a large measuring cup. Add broth to make 2 cups. Mix well and pour over stuffing.   
  8. Mix stuffing together well. Add more broth if you want a moister dressing.  
  9. Put stuffing into a 9 x 13 non stick pan.  
  10. Cover with parchment paper and then foil.  
  11. Bake for 1 hour. Remove foil and paper and if not brown, leave in oven to brown a little.  
  12. Let rest for 10 min. before serving.  

It's the food!

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PP: Cinnamon Apple Topping/Butter

Chef:  Denise Kling-Pelto
Makes:  12 cups
Prep Time:  30 Minutes
Cook Time:  In slow cooker 4-6 hours

 

 

 

 

 

Ingredients

  • ½ peck Golden Delicious (perfect sweetness)
  • ½ c water
  • 1 T Cinnamon
  • ½ t nutmeg

Directions

  1. Turn slow cooker/crock pot on high setting for the first 2 hours, then low for the remaining time.
  2. Put ½ c water into the crock pot
  3. Peel and core the apples and slice if you want a chunky topping/butter.  ~or~ leave peelings on, core and slice and run finished topping/butter through a blender.  (Peelings become very tough and leathery)  
  4. Place apple slices in slow cooker.
  5. Sprinkle cinnamon and nutmeg over apples.
  6. Cover
  7. Stir intermittently

Tip:

  1. I give this as part of a vegan gift package during the holidays.  It is very difficult to find an apple topping/butter without added sugar.
  2. Put this in your oatmeal or to top anything with a sweet warm finish.

 

 

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PP: Pumpkin Muffins

http://gatheringgreen.com/

http://gatheringgreen.com/

Chef: Lani Muelrath
Makes: Makes about ten muffins
Prep Time: About 10 minutes
Cook Time: 45 minutes
Total Time: Roughly an hour

Ingredients

Date Cream 

  • 10 pitted Medjool dates (about 1 c) 
  • 1/2 c water

Muffin Base

  • 2 c whole wheat pastry flour 
  • 1 t baking powder 
  • 1 t baking soda 
  • 1 t cinnamon 
  • 1 t allspice 
  • 1/2 t ginger 
  • 1/2 t nutmeg 
  • 1/2 t salt 1/2 (16-ounce) can pumpkin puree (about 1 c) 
  • 1/4 c soured plant milk (see instructions on page 223, The Plant-Based Journey) 
  • 1/3 c applesauce 
  • 1/2 c raisins 1/2 cup chopped walnuts (optional)


Directions

For the date cream

  1. Cover the pitted dates generously with water and soak for a couple of hours or overnight.
  2. Drain, saving the water to use as part or all of the 1/2 cup of water in the recipe. Add the soaked dates and the water to a food processor or blender.
  3. Blend to a rich paste. 

For the muffin base

  1. Preheat the oven to 350 degrees. 
  2. Line a 12-cup muffin pan with paper liners (or use a silicone pan). 
  3. Mix together the dry ingredients in a large bowl. 
  4. In a separate bowl, combine the wet ingredients, including the date cream. Add to the dry ingredients until just mixed. 
  5. Fill the prepared muffin cups to the top and bake for 40–45 minutes, until the tops bounce back when lightly pressed. Muffins will be moist and flavorful. 
  6. Remove from the oven and let stand for 1–2 minutes, then remove the muffins from the pan and serve as is, with Sweet Bean Cream (page 203 of my book), or with your favorite jam.
  7. Store in an airtight container.


Tips:

Sweet, moist, and delicious, these don’t beg for even a hint of jam, though a dab of Sweet Bean Cream (page 203, The Plant-Based Journey) is a perfect match—kind of like whipped cream on pumpkin pie.

This recipe is adapted from the Easy Pumpkin Muffins in The China Study Cookbook, by LeAnne Campbell. Just like LeAnne, I use whole foods for sweetening when I can, and I decided to make this recipe using date cream—with excellent results. 

Lani Muelrath, M.A., is an award-winning teacher, author, top plant-based vegan lifestyle coach and passionista. More from Lani at web www.lanimuelrath.com. facebook [http://facebook.com/lanimuelrath], twitter [https://twitter.com/LaniMuelrath], Instagram[https://www.instagram.com/lani.muelrath]


*(Recipe from The Plant-Based Journey: A Step-by-Step Guide for  Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight by Lani Muelrath, reprinted here with permission from BenBella Books.)

 

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PP: Cranberry Sauce with Dates and Oranges

Chef:  Lani Muelrath
Makes: About two cups
Prep Time: 5 minutes
Cook Time: About 15 minutes
Total Time: Roughly 15 - 20 minutes

Ingredients

  • 8 Medjool dates pitted 
  • Juice from 1 orange
  • 1/4 cup water 
  • 1 (12-ounce) bag fresh cranberries (about 2½ cups) 
  • 1 T orange zest

Directions

  1. Soak the dates in the orange juice for a few hours or overnight. 
  2. In a high-powered blender or food processor, blend the dates with the juice and the water. 
  3. Put the date mixture in a large pot with the cranberries. Cook over high heat for 5 minutes, then reduce the heat to low and cook for about 15 minutes. Add more water as needed so the mixture stays liquid though dense, like thick, chunky applesauce. Remove from the heat. 
  4. Let cool and store in the refrigerator. 
  5. Serve as you would any cranberry sauce: with holiday dinners, or on cooked whole grains, mashed potatoes, your morning oatmeal, or to spice up a sandwich.

Tips 

  1. This sugar-free version of a holiday favorite has been a hit 100 percent of the times that I’ve served it, and has been one of my most popular recipe downloads. 
  2. Buy extra cranberries when they are in season and store them in the refrigerator so that you can make this all year long. 
  3. It’s great for topping oatmeal and pancakes, or spread in sandwiches.

Lani Muelrath, M.A., is an award-winning teacher, author, top plant-based lifestyle coach and passionista.  More from Lani at www.lanimuelrath.com. [http://facebook.com/lanimuelrath], [https://twitter.com/LaniMuelrath], [https://www.instagram.com/lani.muelrath/]
 

*(Recipe from The Plant-Based Journey: A Step-by-Step Guide for Transitioning to a Healthy Lifestyle and Achieving Your Ideal Weight by Lani Muelrath, reprinted here with permission from BenBella Books.)

 

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PP or PS: Bruschetta Potatoes

Chef: Katie Mae
Makes: 24 each
Prep time: 8 minutes
Cook time: 25 minutes
Total time: 33 minutes
 
 

Ingredients
  

  • 4 roma tomatoes 
  • 4 T onion, minced 
  • 1½ T balsamic vinegar 
  • 1 t dried oregano 
  • ¾ t garlic granules (3 cloves, minced) 
  • 3 large Yukon gold potatoes 
  • ¼ t ground black pepper 
  • ¾ c fresh basil, diced after measuring  
  • ¼ c pine nuts or walnut pieces (PS)

Directions  

  1. Preheat the oven to 425° F.
  2. Line a baking tray with parchment paper and set aside. 
  3. Slice potatoes into rounds ¼ - ½-inch thick. Try to be consistent with the thickness.
  4. Lay the potato slices on prepared baking sheet.
  5. Bake them for 12 minutes. Flip the potatoes and put them back in the oven for 12-15 minutes, or until they have your desired firmness. 
  6. Cut the tomatoes in half and use a spoon to remove the seeds. Dice the tomatoes and put them in a large bowl.
  7. Add minced onion to the bowl. 
  8. Whisk together vinegar, oregano, garlic and pepper.
  9. Stir dressing into the tomatoes, then the basil.
  10. Add the nuts to bruschetta just before scooping it onto the potatoes. 
  11. When potatoes are done remove the tray from the oven and top each potato round with bruschetta.
  12. If you’d like the topping warmed up, then put the tray back in the oven for 2-3 minutes. Best served before the potatoes cool. 

TIPS

  1. If you have time to make the bruschetta topping ahead of time, let the mixture sit for 20 minutes at room temp before adding to potatoes. This will allow the flavors to marinate.
  2. This recipe is also delicious chilled, but it is best served within hours of when it’s cooked.  

 
Connect with Katie Mae on Facebook where she shares more recipes, tips and resources for a stellar plant-based diet! You can also have her recipes delivered to your inbox. 

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