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Recipe: Raw Pumpkin Pie with coconut whipped cream

There can be so many treats to eat around Thanksgiving that some people get overwhelmed by the choices. However, as a vegan, those choices can be limited. Never fear! Women’s Post has you covered. This Thanksgiving, if you are looking for a healthier or vegan recipe try this raw pumpkin pie with delicious coconut whipped cream. Yes, it is as delicious as it sounds!

Ingredients:

Crust
For your crust you can use a variety of options, including nuts, dried fruits and shredded coconut.

3/4 cup almonds ( or nut of your choice)
1/2 cup pitted dates (or raisins work well too)
1/3 cup shredded coconut
1 tsp of water
1/2 tsp sea salt

Filling

  • 2 cups of diced pie pumpkin
  • 1 banana
  • 1/4 cup almond milk
  • 2 tsp coconut oil
  • 3/4 cup pitted dates
  • 2 tsp maple syrup
  • 1 tsp pumpkin spice

Directions:

  1. Add almonds, dates and coconut to a food processor and mix for two minutes or untiled crumbled. Add water and sea salt and blend again (the mixture should solid enough to form into a ball).
  2. Press the crust mixture into a base of a 9’inch pie pan.
  3. Place the crust in the refrigerator.
  4. Using a blender, add the pumpkin, banana, almond milk, maple syrup, coconut oil, dates, and spice. Blend until smooth.
  5. Spoon the pie filling into the crust and refrigerate for at least 4 hours before serving.

Topping: This topping is entirely optional, but coconut cream is a great option for vegan whipped cream.

Refrigerated the can of coconut cream overnight and chill the bowls used for mixing for up to one hour before mixing.

Once the coconut milk is in the bowl you can add some additional sweetener of your choice and whip on high for 7-8 minutes.

Add to pie and serve! Enjoy.

 

Let us know what you think of this raw pumpkin pie recipe and leave a comment below. Happy Thanksgiving !

 

 

RECIPE: warm Spring salad

Spring is on its way (supposedly) and nothing says it’s time to spend time in the outdoors like a bowl of fresh greens. Unfortunately, the rainy weather is keeping everyone from eating cold foods and during these weird rain/snow storms, sometimes it’s necessary to have a delicious warm meal instead of a chill-inducing salad. Luckily, there is a solution: warm salads! This mouth-watering mealtime option brings together fresh vegetables and fruits with a heart-warming grain option. It is the perfect thing to eat as the seasons change. Feel free to play around with this recipe and add your own preferences.

Ingredients:

  • 1 cup uncooked quinoa
  • 1/2 tbsp olive oil
  • 2 garlic cloves, minced
  • 1 cup diced strawberries (optional)
  • 3/4 cup fresh peas
  • 1 bunch of spinach
  • 1 cup fresh parsley, roughly chopped
  • 3 tbsp fresh lemon juice
  • 1/2 tbsp pure maple syrup
  • 1/4 tsp fine grain sea salt & lots of pepper, to taste

Directions:

  1. Cook the quinoa (1/2:1 ratio with boiling water) and allow to cool slightly while prepping the rest of the salad.
  2. Combine strawberries, peas, spinach, and parsley in a bowl and toss.
  3. Mix olive oil, garlic cloves, lemon juice, maple syrup, sea salt and pepper in a separate bowl to make the dressing. Taste and spice until satisfied.
  4. Add to the plant mix to the warm quinoa and add dressing.
  5. Enjoy while warm!

A warm salad will make you feel cozy while at the same time completely refreshed. It is easy to make and will fulfill your nutrient requirements, especially with a protein packed quinoa. Enjoy while the weather is rainy and cold!

Pairs wonderfully with a light beer or glass of white wine!

Holiday Baking: homemade grape leaves

Stuffed grape leaves are a delicious snack and can often be found in Greek and Middle Eastern restaurants. Homemade grape leave wraps, also known as Dolmades, provide a delicious vegan treat not only during the holidays, but year-round. They are surprisingly easy and affordable to make, and combine some of the best spices out there, including dill, mint and lemon with rice and pine nuts. Can you say yummy?

Begin by making the filling of the grape leaves with rice:

  • ½ cup pine nuts
  • 1 ½ cups basmati rice
  • 1 small onion
  • ½ cup of fresh dill
  • ¼ cup fresh mint
  • 1 tbsp lemon
  • 2 cups vegetable broth
  • Salt and pepper
  • Olive oil

Begin by roasting the pine nuts and onion in a frying pan with a little bit of olive oil. After a few minutes, add the rice, one cup vegetable broth and cook rice al dente. If you completely cook the rice, it will be mushy in the grape leaves so only half cook. Once the rice is complete, add dill, mint, lemon, salt and pepper and allow to cool.

Prepping the grape leaves: 

  • Grape Leaves
  • Salt

Take the grape leaves (either jarred or fresh) and put into a pot of boiling water with salt. Allow the leaves to soften until pliable, but do not over-soften or they will tear. Remove from water and pat dry.

Wrapping and cooking the grape leaves:

Once dry, spread the grape leaf out and put two scoops of filling in near the base of the leaf. Fold the two bottom sections of the leaf up and then the sides of the leaf before rolling tightly into a grape leaf roll. Repeat.

Once the grape leaves are wrapped, pack firmly into a pot in layers. Pour the remaining vegetable broth, lemon juice and ¼ cup of olive oil over the wraps. Bring to a simmer on medium heat, but do not boil or the leaves will fall apart. Lower heat once simmering and use a plate that can be heated to press down on the grape leaves and keep them in place. Let the leaves simmer for 30 minutes until tender. Drain excess water and enjoy once cool.

The grape leaves are relatively easy to make and will give you a healthy snack to munch on while waiting for that main holiday meal. They also keep well, so you can eat them throughout the week once your leftovers run out. Enjoy!

RECIPE: Banana bread sandwich

Susan Russom is the author of The Encyclopedia of Sandwiches

A toasty sweet treat!

Two hunks of fresh or toasty grilled banana bread can be sandwiched with sweet ingredients, such as ice cream, grilled bananas, or peanut butter and jelly. Banana bread is a quick bread—a sweet, cakey type made with baking soda instead of yeast—that contains mashed ripe bananas. It is typically flavored with vanilla extract, cinnamon, and chopped nuts. Making banana bread from scratch is easy, but for a truly low-maintenance brunch, a store-bought loaf is your best bet. Thanks to well-known chefs such as Paula Deen, this old-fashioned favorite has been getting a lot of attention as the foundation of a delicious dessert sandwich.

  • Vanilla Spice Cream Cheese
  • 1 (8-ounce) package cream cheese
  • 1⁄4 teaspoon ground cinnamon
  • 1⁄8 teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup
  • 1⁄4 teaspoon pure maple extract
  • 1 loaf banana bread, thinly sliced
  • 3 tablespoons butter, divided
  • 2 ripe bananas, sliced on the diagonal

1. In a bowl with a mixer, combine cream cheese and cinnamon. Slowly add vanilla, maple syrup, and maple extract, beating until smooth and fluffy. 2. Butter both sides of banana bread slices. Place on a hot griddle and toast 2 minutes per side; set aside. In the same griddle, melt butter, add banana slices, and cook 1 minute per side, or until golden. Sandwich cream cheese mixture and grilled bananas and serve warm.

Makes 4 to 6

Go Bananas!

  • Banana Bread Tea Sandwiches: Cut sandwiches into finger-length pieces.
  • Banana Bread PB&Js: Use banana bread instead of white bread.
  • Banana Bread Elvis: Smother sliced bananas and bacon with peanut butter on grilled banana bread.
  • Banana Bread Ice Cream Sandwiches: Place a scoop or two of ice cream between two slices of grilled banana bread.

 

Excerpted from The Encyclopedia of Sandwiches by Susan Russo Copyright © 2011 by Susan Russo. Excerpted by permission of Quirk Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.