Fresh Ginger Pumpkin Bread

This is another recipe I got from the Blendtec email list.  I knew I had to try it as soon as I saw it.  So easy!  I love that it uses fresh ginger AND a big ol' apple!  It is all made right in your blender so if you don't have a high speed blender just blend your apple and ginger with the liquids in your blender and then make the bread in a mixer like you would any other bread.  The bread was really moist and has the best flavor!  I was pleasantly surprised!  I baked it in 3 small loaf pans instead of one large.  I'm just going to post the recipe as it came.  It's got specific directions for the Blendtec blender but you can adapt it to your own.

Fresh Ginger Pumpkin Bread

1/4 cup almond or soy milk
1/3 cup coconut oil, melted
3/4 cup sucanat (or brown sugar, etc.)
1 cup pumpkin puree
1 medium apple, cored and seeded
1 Tbsp. ginger root, peeled
2 tsp. pumpkin pie spice
1 tsp. vanilla extract
1/4 tsp baking powder
1/2 tsp. kosher salt
1 tsp. baking soda
1 2/3 whole wheat pastry flour (I just used my fresh ground hard white wheat flour)

Preheat oven to 350 degrees.  Add first 8 ingredients to WildSide blender jar and secure lid.  Press "speed up" to speed 5 and allow full cycle to run.  Add the remaining ingredients and secure lid.  Press "pulse" 6-8 times to incorporate dry ingredients.  Using a spatula, scrape down sides of jar and add batter to a greased 8"x4" loaf pan (or three small loaf pans).  Bake for 40-45 minutes (less for smaller loaves) until done.

Brown Bag Apple Pie

I decided to make this version of our apple pie because I didn't want to have to buy a vegan shortening that I most likely wouldn't use much of when I was finished.  This recipe is super easy because you don't have to roll out the crust.  It still has a lot of oil and sugar in it so I wouldn't call it "healthy" but it sure was good!  The original recipe calls for sliced apples but our traditional "McFarlane Apple Pie" uses shredded apples so that's what I do.  This recipe also calls for nutmeg but I leave that out.  It's good...but it's too different from my favorite.  I used whole wheat flour ground from white wheat in this recipe and it was fantastic!  You could use spelt flour or unbleached white flour as well.  

Brown Bag Apple Pie

Crust:
1 1/2 cups flour
1 1/2 tsp. sugar
1 tsp. salt
1/2 cup canola oil
2 T. cold milk (I used almond)

-Combine.  Pat evenly in 9 inch glass pie plate.

Filling:
4 cups peeled, shredded Granny Smith apples
1/2 cup sugar
2 Tbsp. flour
3/4 tsp. nutmeg
1 1/4 tsp. cinnamon

-Mix.  Layer evenly in crust.

Topping:
1/2 c. flour
1/2 c. sugar
1 square Earth Balance butter

-Drop evenly and crumble all over pie.  Bake in large brown paper grocery bag.  Loosely staple top and roll down once.  Lay flat in oven.  Bake at 350 degrees for 1 1/2 hours.

Pumpkin Pie with Pecan Crust

I didn't think it would be possible to make a smooth, creamy, vegan pumpkin pie that didn't have tofu it it and that still tasted like "real" pumpkin pie but this is it!  We loved this pie!  It was smooth and creamy and the crust was amazing!  You could make it gluten-free if you use GF rolled oats.  I just used regular.  The only change I would make would be to substitute a Tbsp. of molasses for one of the Tbsp. of maple syrup just to make it taste a bit more like our traditional homemade pumpkin pie recipe.  I also used just pumpkin pie spice instead of the individual spices since that's what we do in our traditional recipe.  Put this one on your list of great vegan desserts!  It's a keeper!  Oh...and of course it is yet another recipe from Oh She Glows.  What can I say...she's got good stuff!

Pumpkin Pie with Pecan Crust

Crust:
1 cup rolled oats, processed into a fine flour (blender) OR 1 cup GF oat flour
2 cups raw pecans
2 Tbsp. sugar
3 Tbsp. ground flax
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/4 cup brown rice syrup (honey may work if you prefer)
1 Tbsp. Earth Balance, melted

Filling:
2 1/4 cups canned pumpkin (not pumpkin pie filling)
1/2 cup natural cane sugar or brown sugar
1/4 cup full-fat coconut cream (or almond milk), softened
1 Tbsp. Earth Balance, softened
1/4 cup pure maple syrup
3 Tbsp. cornstarch or arrowroot powder
2 tsp. vanilla extract
2 1/4 tsp. pumpkin pie spice
OR
2 tsp. cinnamon
1/2 tsp. ground ginger
1/2 tsp. nutmeg
pinch of ground cloves

For Crust:
Grease a 9-inch pie dish very well.  In a blender, process your oats into a very fine flour.  If you don't think your machine can get the oats fine enough, then I suggest buying oat flour.  The oat flour needs to be very fine in this crust, not flaky or chunky.

In a food processor, add 2 cups pecans and process until it starts to clump and oils start to release (about 35 secs), but don't make pecan butter either!  You should be able to make a ball with the pecan dough.

Melt Earth Balance with brown rice syrup for about 30 secs in microwave.  Stir.  Transfer clumpy pecan mixture into a large bowl and mix with the rest of the ingredients.  Using your hands, squeeze the dough over and over to combine very well.  You should be able to form a ball with it.  If it's too dry add a bit more oil.

Spoon on the pecan dough and smooth out evenly.  Press down firmly with fingers to form a crust, bringing it up along the sides.  Press as firmly as you can.  Prick base with fork 12-13 times.  Prebake at 350 degrees for 14 minutes.  Remove and cool for 10 minutes.

For Filling:
In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch).  Now add all ingredients and whisk together, adjusting spices to taste.  add more sweetener if desired.

Scoop the filling into crust and smooth.  Bake for 35 minutes at 350 degrees.  Remove and cover crust edges with tinfoil or crust shield (this is necessary or it burns).  Bake for another 20 minutes, checking crust after 10 minutes or so.  Place on cooling rack for 1 hour.  Transfer to fridge to set for a minimum of 3 hours or overnight.  (This step is very important!)  Do not slice pie until it has set in the fridge for 3 hours minimum.

Slice with a very sharp knife, very slowly and carefully for best results.  a bit of crumbling may occur, but that's ok because it's rustic and made from scratch!  The main part is it tastes incredible.  Yum!

Raw Cashew Dreamcake

I found this recipe on My New Roots.  Not only is this cake pretty and colorful (especially on her blog), it is sooo yummy!  Put this one on your Easter menu people.  And make it a time or two before and then again after.  OK...make this whenever you want because it's easy and tastes so good!  A couple things to say about this recipe though.  I don't know what her 9" springform pan looks like but apparently not like mine!  In her picture her layers are nice and thick and you can see that mine are definitely on the thin side.  (Which also made it a bit tricky to spread evenly.)  Still delicious but thin.  So if you have a normal size springform pan and you want it thick then you're going to have to double the filling recipe.  I should have known when I had to double my crust recipe.  I plopped the first batch in and thought, "There is noooo way this is going to cover the bottom of this pan!"  So I made up another batch and it was just right.  Also, a tip for spreading the crust into the pan is to use a plastic measuring cup.  No matter how greased up your hands are, all they will do is stick to the crust.  So use a plastic measuring cup.  Also she used raspberries but my grocery store had fresh blackberries on sale for 99 cents!  Oh so delicious.  There are other variations you could do with this recipe.  Just check it out on My New Roots.  Enjoy!


*A friend of mine made these in mini-muffin tins instead of the springform pan for individual servings.  She just stores them in the freezer and pulls out what she needs.  Perfect for snacking.  I've been making them like this lately, too, and I actually prefer it this way.  So easy to put together.  You don't even have to make the layers if you don't want to (althought I really like doing it with layers.  Makes them so pretty!)  Just blend the berries in with the main batch.  That makes it even quicker to throw these together.  Save the springform pan for when you need it to look like a fancy dessert. :)  Thanks for the great idea, Jen!  

Raw Cashew Dreamcake

Crust:
1/2 cup raw almonds (pecan or walnuts will also work)
1/2 cup soft Medjool dates (about 6-8 depending on size)
¼ tsp. sea salt

Filling:
1 ½ cups raw cashews, soaked for at least 5 hours, overnight is best
juice of 2 lemons
the seeds of 1 whole vanilla bean (or 1 tsp. alcohol-free vanilla extract)
1/3 cup raw coconut oil, melted
1/3 cup raw honey (solid or liquid.)(Vegans use agave nectar.)
1 cup raspberries (thaw completely if using frozen)

Directions:

1. Place nuts and dates in a food processor with sea salt and pulse to chop until they are to your desired fineness (process a finer crust longer than a chunky one). Test the crust by spooning out a small amount of mixture and rolling it in your hands. If the ingredients hold together, your crust is perfect. Scoop out crust mixture in a 9” spring-form pan (if you don’t have a spring-form pan, use a pie plate lined with saran wrap, or use mini muffin tins or regular muffin tins), and press firmly, making sure that the edges are well packed and that the base is relatively even throughout. Rinse food processor well.

2. Warm coconut oil and honey in a small saucepan on low heat until liquid. Whisk to combine.

3. In the most powerful food processor / blender you own (you decide which one has the most torque) place all filling ingredients (except raspberries) and blend on high until very smooth (this make take a couple minutes so be patient). If you have a Vita-Mix, absolutely use it.

4. Pour about 2/3 (just eyeball it, you can’t make a mistake!) of the mixture out onto the crust and smooth with a spatula. Add the raspberries to the remaining filling and blend on high until smooth. Pour onto the first layer of filling. Place in freezer until solid.

5. To serve, remove from freezer 30 minutes prior to eating. Run a smooth, sharp knife under hot water and cut into slices. Serve on its own, or with fresh fruit. Store leftovers in the freezer (what leftovers?).

Oatmeal Energy Bars

These are packed with protein and plenty of goodies to keep you going when you need a snack.  You can combine any combination of dried fruits, nut butters, and chocolate chips.  Be advised:  Using some kinds of chocolate chips will add milk to your bars (unless you buy a vegan type.)  My favorite combo is apricots, peanut butter, and white chocolate chips. :)  Sometimes I add a bit of cinnamon.  They are not overly sweet so if you think you might like them sweeter then you could always add up to 1/4 cup or so of a granular type sweetener.

Oatmeal Energy Bars

2 cups oats
1/2 cup whole wheat flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup dried fruit-raisins, chopped apricots, craisins, chopped dates, coconut, etc.
1/4 cup chocolate chips (or white chocolate chips, etc.)
1/2 cup nut butter (peanut, almond, etc.)
1/4 cup liquid sweetener-agave, maple syrup, or honey
1 tsp. vanilla
2 Tbsp. ground flax seeds + 6 Tbsp. water

Combine flax and water.  Set aside.  Combine all dry ingredients in mixing bowl.  Stir in dried fruit and chips.

In a separate bowl, combine liquid sweetener, nut butter, and vanilla.  Mix until smooth and creamy.  Add flax and water mixture and combine.

Add wet to dry ingredients and mix well.  It will be on the dry side but keep mixing.  Press into a sprayed 8x8 pan.  Bake at 375 degrees for 15 minutes.  Cool for about 10 minutes then cut into bars.

Lemon Teasecake

This is sooo good!  It's unbelievable creamy and fresh and you won't believe what makes it that way!Cashews and millet!  Oh, and did I mention it is REALLY easy?  This is a recipe from a vegetarian restaurant  in Seattle called Cafe Ambrosia.  (I'm not sure if it is still there.)  It is one of their signature desserts.  Both the crust and the filling are free of eggs, dairy, wheat, and soy so it's great for people with allergies.  If you think you can't make it because you don't have a fancy blender...you're wrong! I just have a blender I got at Target and it works great!  (A fancy blender is still on my "wish list".)  It wasn't quite ready to eat by the time my kids went to bed so I promised them I'd save some for them for the next day.  My husband and I seriously had a hard time stopping once we tasted it.  We had to keep telling ourselves, "Remember the children!"

Lemon Teasecake

Oatmeal Cinnamon Crust
1 cup rolled oats
1/2 cup brown rice flour (I just run brown rice through my wheat grinder)
1/2 cup ground walnuts
1 tsp. cinnamon
1/2 tsp. sea salt
1 tsp. vanilla
3 Tbsp. pure maple syrup
1/4 cup safflower oil (I didn't have any so I used half canola and half olive oil)

Preheat oven to 350 degrees.  In a large bowl, combine oats, flour, walnuts, cinnamon, and salt, and mix well.  In a smaller bowl or measuring cup, combine vanilla, maple syrup, and oil, and stir well.  Add liquid ingredients to dry ingredients; mix to incorporate liquid.  Press firmly into an 8-inch or 9-inch springform pan.  Bake for 10-12 minutes or until lightly browned.  Cool about 30 minutes before filling.

Filling
1/2 cup uncooked millet
2 cups water
1/2 cup raw unsalted cashews
1/3 cup fresh lemon juice (about 1 1/2 lemons)
1/3 cup pure maple syrup
2 tsp. vanilla
1 tsp. lemon extract

In a medium saucepan with a tight-fitting lid, bring millet and water to boil.  Cover and simmer over low heat for about 50 minutes, until water is absorbed and millet is soft.  While millet is cooking, place cashews, lemon juice, maple syrup, and extracts in a blender.  Process on high for 3 minutes or until perfectly smooth.  If necessary, scrape down sides of blender with spatula and process for another minute.  While cooked millet is still warm, add to blender mixture.  Process on high for another 3 minutes until creamy.  Pour into cooled crust.

Cool filling and crust at room temperature for 1 hour.  Place in refrigerator and chill for at least 4 hours before serving.  Place plastic wrap over surface to prevent excess cracking.  Teasecake will keep for about 3 days, refrigerated.

Topping (Optional)
8 ounces cherry preserves (fruit-juice-sweetened jam)
2 kiwifruit, peeled and sliced thin into rounds

Place cherry preserves in a small saucepan and stir over medium-low heat until barely softened.  Spread evenly over filling that has chilled and set.  When ready to serve, garnish with slices of kiwifruit.

Banana Ice Cream

You can eat as much as you want of this ice cream!  It's creamy, smooth, cold, and only uses one ingredient...bananas!  Of course you can add in your favorite toppings, too.  I like cinnamon and walnuts.  Tastes like banana bread.  Mmmm...Freeze your bananas at least 6 hours in advance and make sure you use bananas that are ripe.  I like them when they're getting a good amount of brown spots on the outside.  Nice and sweet but not mushy or brown on the inside!

Banana Ice Cream

Remove banana peels and slice bananas into 1/4-1/2 inch slices.  Place slices on cookie sheet lined with waxed or parchment paper.  Place in freezer until frozen or at least 6 hours.  (I like to make a big bunch and after they are frozen I transfer them to a big freezer bag and then I have them on hand to use for shakes or banana ice cream or just plain as a frozen treat that just hits the spot for me.)

Place frozen banana chunks into a food processor.  I don't think this recipe would work in a blender unless you have one of those really nice high speed ones that I REALLY want but don't have...like a Vitamix.  Turn on the food processor and blend the bananas up.  Stop it a couple times to scrape down the sides and stir the mixture around.  It will look like little crumbs but as soon as you start to stir it will turn smooth and creamy and look just like ice cream.  Add any add-ins that you would like:  cinnamon, walnuts, chocolate chips, peanut butter, etc.  Dish it out with an ice cream scoop and enjoy!

Honey-Roasted Walnuts

My sister Kirsten introduced this delicious method for glazing walnuts to me when she came and stayed with us to help me out for a few weeks during one of my pregnancies.  We ate like kings while she was here!  She's such a good cook. Her husband's a lucky guy...but I'm sure he already knows that ;)

Honey-Roasted Walnuts

Olive Oil

Honey

Walnuts

Heat a small amount of olive oil (depending on how many walnuts you're roasting) in skillet over medium heat.  Add walnuts.  Stir until heated.  They can burn quickly so keep an eye on them!  Drizzle a generous amount of honey over the walnuts and stir for about a minute or so.  Remove from heat.  Use for salads, snacks, or anything your heart desires!

Banana Oat Bars

If you need a healthy snack for your kids here is a recipe for you! They are called Banana Oat Bars. We love them! They don't have any sugar in them and are super easy to make. They are naturally sweet and very moist. A great way to use up ripe bananas as well. Sometimes I add 1/4 tsp. of cinnamon to change them up. We make these when we travel for a healthy snack for the kids (and us). Much better for them than sugar loaded cookies. They also make great breakfast bars. Pack them in a school lunch, bring along on a bike trip or hike, and feel good about what your kids are eating. Give them a try! You AND your kids will love them!

Banana Oat Bars

2 c. quick oats (not instant – I whirl old fashioned oats in my blender to break up)

1/4 c. chopped walnuts (I usually end up adding 1/2 c.)

1/2 c. shredded coconut (try to use unsweetened)

1/2 c. raisins or chopped dates (the dates will make them sweeter)

2 large ripe bananas, mashed

1/4 c. unsweetened applesauce

1/2 tsp. vanilla

1/4 tsp. cinnamon, if desired

Preheat oven to 350 degrees. I put everything into a Kitchen-Aid bowl and stir ‘til blended and smooth. Press dough in a 9x9 baking pan. It works best if it’s been sprayed first or lightly oiled. Bake for 30 min. When cool, slice into squares or bars and serve. Great travel bars or to have handy for a quick meal or snack.

Cashew Cream

Cashew cream is a vegan-chef staple that stands in for dairy in a variety of ways.

In the raw-food world, where it originated, it's used in lots of desserts. When you cook with it, though, it can be so much more—from cheese filling in ravioli to heavy cream in soups. It can be stored 2 to 3 days in the refrigerator and can be frozen for up to 6 months (although after it's defrosted it can be a bit lumpy, so it's good to give it a spin in the blender to smooth it out before using it).

The trick when making cashew cream is to use raw cashews. They have no flavor of their own; they're just a vessel for fat and creaminess. (It's the roasting that brings out the familiar sweetness in cashews.) Because it has a nice fat content, cashew cream reduces in a pan even faster than heavy cream. (Soy milk, which some people use in vegan cooking, has no fat, so it doesn't reduce into a thick sauce—it's really not an alternative.)

Cashew Cream

2 cups whole raw cashews (not pieces, which are often dry), rinsed very well under cold water

Directions

Put the cashews in a bowl and add cold water to cover them. Cover the bowl and refrigerate overnight.

Drain the cashews and rinse under cold water. Place in a blender with enough fresh cold water to cover them by 1 inch. Blend on high for several minutes until very smooth. If you're not using a professional high-speed blender such as a Vita-Mix (still on my wish list), which creates an ultra-smooth cream, strain the cashew cream through a fine-mesh sieve.

To make thick cashew cream simply reduce the amount of water in the blender, so that the water just covers the cashews.


To sweeten for a "whipped cream" substitute, add about 1/4 cup honey, agave, molasses, etc.  per 1 cup of cashews and blend.  Sweetness varies depending on type of sweetener used so add a little at a time until you find the sweetness that you like.  Can also add vanilla.


*Makes 2 1/4 cups thick cream or 3 1/2 cups regular cream.