mini pumpkin pie-lets …updated (vegan, dairy free)

As I was cooking for Thanksgiving last week, I discovered a bit of an oops in this recipe for mini pumpkin pie-lets. Originally, I posted that the recipe made 12 pie-lets, when really, it makes about 36. I have no idea what I was thinking when I wrote up the original. Total face palm.

Hint: if you want more than a little pastry leftover to make these, then make two dozen mini pumpkin pie-lets and eat the leftover filling like pumpkin mousse.

I updated the recipe in the original post plus made a slight tweak to the spices because I can’t help it…I’m always experimenting! I found that I liked a little more of each spice compared to the portions I initially wrote down. I’m re-sharing the updated recipe here too.

If you want a little more behind-the-scenes details on how my Thanksgiving prep went (including why I felt like a total failure), I’m sharing that with my newsletter insider crew. If you want to get on that list so you never miss a recipe and have direct access to tips and stories I only share there, you can do that by signing up here.

Now for that updates mini pumpkin pies recipe…

 

Print
pumpkin pie-lets with maple coconut whip
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 

Made mostly added-sugar free, these mini pumpkin pies are a vegan twist on a traditional holiday recipe.

Course: Dessert
Servings: 36 mini pumpkin pies
Ingredients
For the crust:
  • 2.5 cups spelt flour
  • 1 tsp salt
  • 3/4 cup vegan buttery spread, chilled
  • 1/2-2/3 cup ice water
For the filling:
  • 1 15 oz can pumpkin puree
  • 1 cup full fat coconut milk
  • 3/4 cup date paste
  • 1/2 small just ripe banana
  • 3/4 tsp cinnamon
  • scant 1/2 tsp nutmeg
  • scant 1/2 tsp ginger
  • scant 1/4 tsp cloves
  • 4 scoops 100% pure stevia
  • 1 tsp vanilla
For the maple coconut whip:
  • 1 15-oz can full fat coconut milk
  • 2 tsp pure maple syrup or 1/2 scoop stevia
  • 1/2 tsp vanilla
Instructions
For the crust:
  1. For best results, chill the bowl, pastry blender, utensils and all ingredients for at least 30 minutes.

  2. In a medium bowl, stir together flour and salt, then use the pastry blender to cut in the butter until tiny pea-sized balls begin to form. Gradually stir in a 1/2 cup of the ice water using a metal spoon. Add more water as needed until the pastry begins to form the shape of a ball.

  3. Chill in the fridge for 30 minutes. Before rolling out, divide the dough in half.

  4. Remove half of the dough from the fridge and on a lightly floured surface, roll out the dough to 1/8"-1"4 thickness. Use the lid of a wide-mouth mason jar to trace out circles for the individual pie crusts. It's best to start around the edges of the crust and then trace out the circles on the inside to maximize the use of your crust. Put scraps aside in the fridge and roll out the other half of the dough, then use remaining scraps and re-roll.

  5. Place each crust into a mini cupcake/tart pan and gently form the crust to the inside of each cup. Prick the bottom of each pie crust several times with a fork, then line top of pan with a double thickness of foil before placing in a 450 degree F oven for 8 minutes. Remove foil and bake for an additional 4-6 minutes or until pastry is golden brown.

  6. Remove from oven and remove each shell to cool on a cooling rack. Store in an airtight container or freeze in a sturdy freezer-friendly container until ready to use.

For the filling:
  1. Add all ingredients to a food processor or high speed blender and mix until thoroughly combined. I find it helps to blend for several minutes, let it rest for a few minutes and then give it a final blending for an additional 1-2 minutes.

  2. If not filling the mini pie shells immediately, store filling in an air tight container in the fridge.

For the maple coconut whip:
  1. Chill the can of full fat coconut milk in the fridge overnight to have the cream set. Open the can and carefully drain off the liquid/remove the cream from the can.

  2. Place the cream in mixing bowl and add the maple syrup or stevia and the vanilla. Use a set of beaters or hand whisk to whip up the cream. The coconut whip can be made one day ahead of time, but you'll need to repeat the whipping process before serving.

To assemble the pie-lets:
  1. Spoon the pumpkin pie filling into each pie shell. Top with a dollop of maple coconut whip and a dash of nutmeg.

Recipe Notes

RECIPE NOTES:

If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.

 

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • I got my organic spelt flour (GMO free!) from the bulk section at Whole Foods, or you can find it here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
  • I’ve found the full-fat coconut milk at Whole Foods doesn’t set well and not all brands do. Thai Kitchen is one brand, however, that has pretty reliably set for me. You can get it here if you can’t find it in the Asian section of your local grocery store.

mini pumpkin pies with maple coconut whip (vegan, dairy free, nut free, added sugar free option)

 

Aren’t these the cutest? Teeny pumpkin pies just waiting to be popped into your mouth. Pumpkin pie made without any added sugars and allowing only a hint of it in the coconut whip.

Funny thing, though, until I came up with this recipe, I wasn’t a pumpkin pie fan. Never baked one. Never wanted to. It’s a texture thing.

With this recipe, the texture (thankfully) changes by pulling out the milk, eggs and sugar and replacing it with whole fruits. It also keeps the filling added sugar free which means you’re never going to regret that “one last piece.” So, yay, for a healthy makeover too!

 

 

Besides those two pumpkin pie victories, I think my biggest cause for celebration was the pastry crust. As I shared here, I’m normally a crisp person because of my pie crust struggles. But this crust came together beautifully with the combination of whole grain spelt flour and Earth Balance vegan buttery spread, plus keeping everything chilled. (BTW you’ll definitely want to come back here early Wednesday for a recipe idea using leftover pie crust dough.)

You could easily bake the pumpkin pie shells ahead of time – even freeze them a few weeks in advance – and the filling is perfect for making a day or two ahead of time to let the flavors of the spices fully develop. My personal preference is to let each person add their own dollop of coconut whip along with a dash of nutmeg, or leave it off completely.

 

Print
pumpkin pie-lets with maple coconut whip
Prep Time
30 mins
Cook Time
12 mins
Total Time
42 mins
 

Made mostly added-sugar free, these mini pumpkin pies are a vegan twist on a traditional holiday recipe.

Course: Dessert
Servings: 36 mini pumpkin pies
Ingredients
For the crust:
  • 2.5 cups spelt flour
  • 1 tsp salt
  • 3/4 cup vegan buttery spread, chilled
  • 1/2-2/3 cup ice water
For the filling:
  • 1 15 oz can pumpkin puree
  • 1 cup full fat coconut milk
  • 3/4 cup date paste
  • 1/2 small just ripe banana
  • 3/4 tsp cinnamon
  • scant 1/2 tsp nutmeg
  • scant 1/2 tsp ginger
  • scant 1/4 tsp cloves
  • 4 scoops 100% pure stevia
  • 1 tsp vanilla
For the maple coconut whip:
  • 1 15-oz can full fat coconut milk
  • 2 tsp pure maple syrup or 1/2 scoop stevia
  • 1/2 tsp vanilla
Instructions
For the crust:
  1. For best results, chill the bowl, pastry blender, utensils and all ingredients for at least 30 minutes.

  2. In a medium bowl, stir together flour and salt, then use the pastry blender to cut in the butter until tiny pea-sized balls begin to form. Gradually stir in a 1/2 cup of the ice water using a metal spoon. Add more water as needed until the pastry begins to form the shape of a ball.

  3. Chill in the fridge for 30 minutes. Before rolling out, divide the dough in half.

  4. Remove half of the dough from the fridge and on a lightly floured surface, roll out the dough to 1/8"-1"4 thickness. Use the lid of a wide-mouth mason jar to trace out circles for the individual pie crusts. It's best to start around the edges of the crust and then trace out the circles on the inside to maximize the use of your crust. Put scraps aside in the fridge and roll out the other half of the dough, then use remaining scraps and re-roll.

  5. Place each crust into a mini cupcake/tart pan and gently form the crust to the inside of each cup. Prick the bottom of each pie crust several times with a fork, then line top of pan with a double thickness of foil before placing in a 450 degree F oven for 8 minutes. Remove foil and bake for an additional 4-6 minutes or until pastry is golden brown.

  6. Remove from oven and remove each shell to cool on a cooling rack. Store in an airtight container or freeze in a sturdy freezer-friendly container until ready to use.

For the filling:
  1. Add all ingredients to a food processor or high speed blender and mix until thoroughly combined. I find it helps to blend for several minutes, let it rest for a few minutes and then give it a final blending for an additional 1-2 minutes.

  2. If not filling the mini pie shells immediately, store filling in an air tight container in the fridge.

For the maple coconut whip:
  1. Chill the can of full fat coconut milk in the fridge overnight to have the cream set. Open the can and carefully drain off the liquid/remove the cream from the can.

  2. Place the cream in mixing bowl and add the maple syrup or stevia and the vanilla. Use a set of beaters or hand whisk to whip up the cream. The coconut whip can be made one day ahead of time, but you'll need to repeat the whipping process before serving.

To assemble the pie-lets:
  1. Spoon the pumpkin pie filling into each pie shell. Top with a dollop of maple coconut whip and a dash of nutmeg.

Recipe Notes

RECIPE NOTES:

If you can't find date paste, you can make your own by soaking 3/4 cup of Medjool dates in warm water for 1-2 hours and then blending until smooth. In this case, it's best to buy Medjool dates with the pits still in them and simply remove the pits just before using.

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • Click here for my favorite food processor
  • Date paste: I usually buy mine at a local Mediterranean/middle eastern store. If you don’t have one near by, you can make your own using Medjool dates (see Recipe Notes) Happily, Aldi has been carrying Medjool dates lately, but you can also find them here.
  • I got my organic spelt flour (GMO free!) from the bulk section at Whole Foods, or you can find it here.
  • Pure stevia: It’s critical to use 100% pure stevia with no additives or fillers (see this post). I get mine at Trader Joe’s, but try the NOW BetterStevia™ Organic Zero Calorie Powdered Sweetener — 1 oz brand here. Even though it appears pricey, a little goes a looong way, and my container lasted me for several years! This link will save you $5 on your order…comment or message me if you want to know which products I stock up on to get the free shipping
  • I’ve found the full-fat coconut milk at Whole Foods doesn’t set well and not all brands do. Thai Kitchen is one brand, however, that has pretty reliably set for me. You can get it here if you can’t find it in the Asian section of your local grocery store.

 

 

weeknight spinach tikka masala (vegan, dairy free, gluten free, soy free)

My love for Indian food – especially south Indian – has grown over the years and my favorite go-to curry sauce is this one. It’s one of the often-requested dishes from my boys (although they like chicken to go along with it…sigh). But, my girl…she’s a tough one! So far I haven’t won her over to that recipe, so you could have knocked me over with a feather when she actually liked this one. Praise the Lord.

If you’re looking for a quick-ish fresh meal to make and one that rocks leftovers – this one is it!

 

 

The sauce is the epitome of comfort food, Indian-style, with its warming spices and rich creaminess of the coconut milk. It gets an added nutrition boost from quick-cooking red lentils, which makes them ideally suited for weeknights, and freshly chopped spinach. It can be spooned over chickpeas or quinoa for added plant-protein or served traditionally with rice (brown is best). For our meal, I served it with oven roasted broccoli and green beans since those are two family favorites, but you can easily adapt your veggie add-ons to suit your tastes. Weeknight tip: use frozen veggies to save on chopping time!!

 

 

For a quick weeknight meal, I recommend following the preparation steps outlined in the recipe. Alternatively, you could prep the sauce ahead of time and simply re-heat when ready to serve.

 

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weeknight spinach tikka masala

Warm comfort food designed for weeknights and made for leftovers.

Course: Entree, Main Course
Cuisine: Indian
Servings: 6 people
Author: Andrea Anderson
Ingredients
For the tikka masala sauce
  • 1 large onion, chopped
  • 1 clove garlic, minced
  • 1 14-oz can diced tomatoes
  • 1 15-oz can full fat coconut milk
  • 1 T tomato paste
  • 1 tsp freshly minced ginger or 1/2 tsp powdered ginger
  • 1/2 tsp turmeric
  • 2 tsp coriander
  • 1 tsp garam masala
  • 2 tsp paprika
  • 1 tsp freshly squeezed lemon juice
  • 1/2 tsp salt
  • 2/3 cup red lentils
  • 1/4 cup cilantro leaves, chopped
  • 1/2 cup chopped spinach
For the rest of the dish:
  • chickpeas, quinoa or rice
  • veggies of choice
Instructions
  1. If you are serving with brown rice and don't have a rice- or pressure cooker, put a pot of water on to boil (like you would for pasta) and turn on the oven to 350 degrees F. If you are serving with quinoa, rinse thoroughly and add to pot with water. For less mushy quinoa use a scant 2:1 ratio of water to quinoa. For example, if you're cooking one cup of dried quinoa, add only 1 3/4 cup of water. Bring to a boil, then reduce heat and simmer. Cooks in about 10 minutes.

  2. Spread your veggies on a cookie sheet and pop in the oven. Rinse lentils thoroughly and set aside.

  3. Begin to chop the veggies for the tikka masala sauce. If cooking rice, at whatever point in this process your water starts to boil, add in the rice and cook uncovered as you would pasta. Set the time for 23 minutes.

  4. Finish preparing the tikka masala sauce and add in the lentils. Bring the sauce to a boil, cover the pot, then reduce to a simmer.

  5. Chop spinach and take a peek at your veggies in the oven. When they start to brown slightly, turn the oven off. Keep them in the oven until ready to serve so they stay warm.

  6. When the timer beeps, test your rice for doneness, then either allow to cook for another minute or two or drain immediately and return to the pot.

  7. When the lentils are fully cooked (about 10-15 minutes), add in the spinach and cilantro and stir to combine.

  8. To serve, add quinoa/chickpeas/rice to a bowl along with the veggies and spoon the sauce over top.

  9. 9) Store leftovers in the fridge for up to several days or freeze for later.
Recipe Notes

Recipe Notes

  • I prefer buying my broccoli and green beans frozen to save me a step.
  • If you want leftovers, I recommend doubling the sauce recipe.

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • I’m able to buy my broccoli organically and in bulk from BJ’s (a wholesale club). If you don’t have a wholesale club membership and want to check BJ’s out, click here to get details on a membership (if you sign up we both get $25!!). Or, if you’re not sure if a wholesale club membership is worth it, you can download an article here where I share my experience and steps in evaluating whether a membership made sense for us.
  • You should be able to find canned full-fat coconut milk in most grocery stores. I buy either the Thai Kitchen brand or Whole Foods 365 coconut milk (which is better since their cans are BPA free!). However, if you can’t find it, try here.
  • I get my red lentils in bulk from Whole Foods, but you also can find them here.
  • I love Trader Joe’s frozen french-style green beans which is what I used here.

 

 

 

roasted carrot coconut ginger soup (vegan, dairy free, gluten free, soy free)

This roasted carrot coconut ginger soup absolutely hollers “fall” doesn’t it?

The bright orange color. The roasted root vegetables. The richness of the coconut milk and comforting heat of the ginger. Then add a sprinkle of spicy sweet pumpkin seeds and this is a meal and the sings. The inspiration for this soup came from similar versions I’ve seen in stores. But my version comes without the added oils that most store-bought varieties include and cutting back on added oils = a healthier you.

There are two extremely important lessons I learned when making the soup: 1) peel the carrots before roasting them. I merely scrubbed them to leave the nutrient-rich skin in tact, but found it gave a bitter overtone to the soup.

 

 

2) Be extremely careful if you puree hot soup in a blender. I overfilled mine to “speed up” the blending step which resulted in a big mess and a couple burns on my skin. Yep. Big time blender fail.

 

 

Also, when I made this soup, I pureed the roasted carrots, onions and ginger with the coconut milk and then put in my stock pot along with the water, seasonings and lentils.

 

However, you could try adding everything to the stock pot, bringing it to a boil, then simmering for at least 30 minutes before blending it. Doing it this way would save you an extra step.

If you want to serve your soup with the spicy sweet pumpkin seeds – something I highly recommend! – you can get that recipe when you purchase a copy of the Perk Up Your Pantry – Fall edition recipe ebook. Not only does it include the spicy sweet pumpkin seeds, but you’ll get:

  • 5 essential sauce recipes
  • 5 essential snack recipes
  • 5 easy main dish recipes
  • 3 fall-inspired bonus recipes
  • A shopping list of all ingredients

PLUS you’ll receive two bonus items: a meal prep tip sheet and a meal plan tip sheet which includes a suggested meal plan featuring the recipe in the Fall Perk Up Your Pantry recipe book. All for only $8! Click here to buy it now.

 

 

Print
roasted carrot coconut ginger soup
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
 

A soup that absolutely hollers, "fall." From it's bright orange color, warming heat and rich creaminess, it a perfect recipe to celebrate the season.

Course: Main Course, Soup
Author: Andrea Anderson
Ingredients
  • 1 small onion, quartered
  • 8-10 medium carrots, peeled, cut in half
  • 2 large garlic cloves
  • 1 14-oz can full fall coconut milk
  • 1/5-2 tsp ground ginger
  • 1/2 tsp salt
  • freshly ground pepper
  • 1/3 cup red lentils, well rinsed
  • 4 cups water
Instructions
  1. Place carrots cut side down on a lightly greased baking sheet (avocado oil recommended) or one lined with parchment paper along with onions and garlic. Roast in a 375 degree oven for about 45 minutes or until carrots get a slight char on their cut sides.

  2. Remove from oven and add all ingredients to a stock pot, bring water to a boil, then reduce heat and simmer for about 30 minutes or until lentils are cooked and carrots are very soft.

  3. Using a blender stick or traditional blender, carefully puree soup until very thick and smooth. Serve immediately or store in fridge for a day or two to let flavors further develop.

Recipe Notes

RECIPE NOTES:  Serve with spicy sweet pumpkin seeds for a fun twist and added crunch (in place of crackers)

 

 

 

(contains affiliate links which help fund this blog at no cost to you 🙂 )

  • You should be able to find canned full-fat coconut milk in most grocery stores. I buy either the Thai Kitchen brand or Whole Foods 365 coconut milk (which is better since their cans are BPA free!). However, if you can’t find it, try here.
  • I get my red lentils in bulk from Whole Foods, but you also can find them here.

lemon squares (vegan, low sugar, gluten free)

lemon squaresI think one of the hardest things to do when you change the way you eat is to stop indulging in your memory of the foods you used to enjoy. It’s hard to convince the brain that the sugar/dairy/meat-laden dish once inhaled without second thought will now cause your body to launch a revolt.

I have a few food memories that are hard to short circuit. One of them is of the lemon squares my husband whipped up one dreary afternoon – made with extra lemon juice. I almost swoon at the memory.

100_1796Tempting as it is to consider making a conventional batch of lemon squares to satisfy my lemon cravings, the sugar content alone scratches it off the list. You can read a little about my decision to cut back on sugar here.

Thankfully, the plant-based, low sugar lemon curd recipe I posted earlier this month is an excellent substitute for the traditional lemon square filling. It’s complemented by a gluten free, coconut crust, inspired by this recipe. And the icing sugar? It’s actually a dusting of coconut flour.

lemon square collageWhat is your favorite lemon dish? What foods do you have a hard time resisting based on the memory alone?

CLICK HERE TO PRINT A PDF of the lemon squares recipe

lemon squares (vegan, low sugar, gluten free)

Prep Time: 10-15 minutes

Cook Time: 15-17 minutes

Serves: 16 squares

Ingredients

    for the Crust & Topping

    • 1 c. shredded, unsweetened coconut
    • 1 c. almond flour
    • ½ tsp. baking soda
    • 1 scoop 100% pure stevia
    • ¼ c. melted coconut oil
    • 1 tsp. coconut nectar or agave
    • ½ tsp. vanilla
    • Coconut flour (for dusting)

    for the Filling

    • ¾ c. freshly squeezed lemon juice
    • Zest from one organic lemon (optional)
    • ½ c. white grape juice
    • 3 T coconut nectar or agave
    • 2 scoops 100% pure stevia
    • 5 T organic cornstarch
    • ¼ tsp. salt
    • 1 T vegan butter
    • Cream from 1 can full fat coconut milk
    • Scant 1/8 tsp turmeric (optional)

    Instructions

    Preheat oven to 325 degrees F.

    Using your hands, mix all ingredients for the macaroon crust together in a bowl.

    Pour crust into a greased 8”x8” glass baking dish and press crust firmly to compact it together.

    Bake for 10-12 minutes or until crust is lightly browned. Cool.

    While crust is baking, combine juices, zest if using, sweeteners, cornstarch and salt in a sauce pan. Whisk constantly over high heat until mixtures begins to thicken. Don’t worry if it takes on a lumpy texture, step 2 will smooth it out!

    Immediately turn off heat and whisk in butter and coconut cream until smooth.

    Add turmeric for a brighter lemony color.

    Cool slightly, then pour over crust.

    Recipe Notes

    The more you press the crust, the better it will hold together after baking.

    Use a pizza cutter to give a nice clean cut to the squares.

    I love this recipe for the lemon curd because even if your mixture goes lumpy in step one, adding the coconut cream and butter and giving it a good hard whisk seems to correct it back to smooth and silky.

    *It’s best to use organic lemons if you want to add the zest because of the high pesticide content in the rind, however if you’re just using the juice and organic lemons are out of your budget, regular lemons will do.

    Make sure the stevia you use is 100% pure as many stevia products have additives including added sweeteners. I get mine at Trader Joe’s and it comes with its own tiny scoop.

    Organic cornstarch, while on the pricey side is best because of GMOs in nonorganic corn.

    I use Thai Kitchen’s full fat coconut milk because the coconut cream is often already separated from the liquid. However, if the cream hasn’t consolidated on its own (you can tell by giving the can a gentle shake, refrigerate it overnight upside down.

    I found adding a little turmeric enhances the visual appeal of the curd since the white grape juice and coconut nectar or agave produce a beige-colored curd.

    Refrigerate to set, then use a sieve to dust with coconut flour.

    Powered by Recipage

    lemon curd (vegan, reduced sugar)

    lemon curdtextScones are one of the desserts my mum makes if company is coming for lunch or in the afternoon and usually she serves them with jam. But on occasion she would treat us to lemon curd to accompany the scones. Perhaps it is because we had it so rarely that I enjoy it so thoroughly.

    Given the use of eggs and lots of sugar, lemon curd was something I didn’t think I would be eating again after switching to a plant-based diet several years ago and drastically cutting back on my sugar intake (including unrefined sugars) last year.
    100_2352Lemon curd is something I associate with my mum and with England and with special occasions…which makes this a good follow up to Mother’s Day and this post.

    But when my mom made a lemon meringue pie using a plant-based lemon filling, it got me thinking that perhaps it was possible to recreate a plant-based lemon curd. After doing some research and experimenting, I finally arrived at this recipe.

    I was able to reduce the sugar by using white grape juice and adding less than 1/4 cup of liquid sweetener. I usually use coconut nectar since it carries a low glycemic rating, which means the body absorbs it more slowly than other forms of sugar. You can find it for a good price here at Vitacost (I recommend stocking up to save on shipping). The organic cornstarch (find it here at Abe’s Market) and coconut cream help thicken it.

    lemon curdprocess
    left: curd before adding coconut cream & non-dairy butter right: after adding coconut cream & non-dairy butter

    CLICK HERE TO PRINT A PDF of the lemon curd recipe

    lemon curd (vegan, reduced sugar)

    Prep Time: 5-10 minutes

    Cook Time: 5-7 minutes

    Makes: about 2.5 cups

    Ingredients

    • ¾ c. freshly squeezed lemon juice
    • Zest from one organic lemon* (optional)
    • ½ c. white grape juice
    • 3 T coconut nectar** or agave
    • 2 scoops 100% pure stevia
    • 5 T organic cornstarch
    • ¼ tsp. salt
    • 1 T vegan butter
    • Cream from 1 can full fat coconut milk
    • Scant 1/8 tsp turmeric (optional)

    Instructions

    In a sauce pan, combine juices, zest if using, sweeteners, cornstarch and salt. Whisk constantly over high heat until mixtures begins to thicken. Don’t worry if it takes on a lumpy texture, step 2 will smooth it out!

    Immediately turn off heat and whisk in butter and coconut cream until smooth.

    Add turmeric for a brighter lemony color.

    Cool and store in a glass jar in the refrigerator.

    Recipe Notes

    I love this recipe because even if your mixture goes lumpy in step one, adding the coconut cream and butter and giving it a good hard whisk seems to correct it back to smooth and silky.

    *It’s best to use organic lemons if you want to add the zest because of the high pesticide content in the rind, however if you’re just using the juice and organic lemons are out of your budget, regular lemons will do.

    **I like using coconut nectar because of its low glycemic rating. I buy mine through Vitacost – clicking this link gives me credit to their Refer-a-Friend program.

    Make sure the stevia you use is 100% pure as many stevia products have additives including added sweeteners. I get mine at Trader Joe’s and it comes with its own tiny scoop.

    Organic cornstarch, while on the pricey side is best because of GMOs in nonorganic corn. You can get it through Abe’s Market, but natural foods stores also may carry it.

    I use Thai Kitchen’s full fat coconut milk because the coconut cream is often already separated from the liquid. However, if the cream hasn’t consolidated on its own (you can tell by giving the can a gentle shake, refrigerate it overnight upside down.

    I found adding a little turmeric enhances the visual appeal of the curd since the white grape juice and coconut nectar or agave produce a beige-colored curd.

    Powered by Recipage

     

    dark chocolate pudding-mousse (raw)

    101_0472

    Whenever I had to do a research project for school, I always leaned toward more sober subjects, like “why suntanning is bad for you” or “pollution in the environment.” Why I didn’t think I could combine my fondness for science with something fun like…chocolate…is beyond me.

    My oldest son, on the other hand, gets it. Several times in the past couple of years, he has checked this book out from the library.  The first time was for a research project in second grade and just for fun after that. I like his style.

    reese
    when he dressed as his favorite character – Willy Wonka – for school

    And reading through that book, it suddenly clicked with me why chocolate’s health benefits are  touted…it’s a vegetable! “Eat your veggies” suddenly takes on a whole new meaning.

    Of course, chocolate stops being a health food when paired with sugar and milk. Which is why recipes like this one for Dark Chocolate Pudding-Mousse are the answer to keeping your taste buds and body happy.

    The inspiration for this recipe came from a bonus recipe pack for the Oh She Glows cookbook, but I added a few extra ingredients including the full-fat coconut to further mask the avocado. When you first mix it up, it has the texture of pudding, but will take on the texture of mousse once refrigerated. To keep a more pudding-like consistency, try adding your favorite unsweetened non-dairy milk a 1/2 cup at a time (I prefer unsweetened vanilla almond milk).

    pudding mousse photo

    A note of caution: If you are trying to lose weight, eat this recipe sparingly because avocado and full-fat coconut milk are heavy hitters in the fat department, even if it is plant-based fat. On the flip side, if you find yourself shedding too much weight from eating a low-fat, plant-based, carb-light diet, then by all means indulge away.

    And though, spooning it on a plate with sides of mashed potatoes and greens might be carrying it a little too far, I’m all for serving this to my children as an extra treat a breakfast. After all, what better way to start the day than with a cup of fruits and veggies?

    CLICK HERE TO PRINT A PDF of the dark chocolate pudding mousse recipe

     

    dark chocolate pudding-mousse

     

    Prep Time: less than 10 minutes

    Keywords: food processor raw dessert snack gluten-free low-sodium paleo soy-free sugar-free vegan coconut milk dates chocolate

    Ingredients

    • 1 ripe avocado
    • 1 14.5 oz can full fat coconut milk
    • 2/3 c. date paste
    • 3/4 c. unsweetened cocoa powder (try fair trade!)
    • 2 tsp. vanilla
    • 2 scoops 100% pure stevia powder
    • 1/2 tsp. cinnamon
    • 2 T almond butter (optional)
    • unsweetened non-dairy milk as needed

    Instructions

    Peel avocado, remove pit and put in food processor.

    Add date paste, breaking into small pieces to help with the blending.

    Add remaining ingredients (except nondairy milk),

    Blend ingredients until smooth, anywhere from 1-3 minutes.

    If too thick, add nondairy milk 1/4 cup at a time to achieve desired consistency.

    Eat immediately or place in refrigerator for later.

    Recipe Notes

    An avocado that easily yields when gently pressed and is free of bruises works best.

    Be sure to carefully read your stevia package to make sure it is pure as many stevia products are a blend and may include undesired ingredients. I bought my stevia at Trader Joe’s and it came with its own scoop. One hundred percent pure stevia is potent so the scoop is tiny, less than 1/8 tsp.

    I use roasted almond butter in my recipe because that is what I have on hand. If you want to keep it raw, use raw almond butter.

    This recipe thickens as it chills, achieving a mousse-like texture. Adding nondairy milk (I like unsweetened vanilla almond milk best) helps return it to a pudding. This pudding should be consumed within 3 days of eating and must be kept refrigerated.

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    kashmiri curry stir fry

    100_0631

    In December, we watched The Hundred Foot Journey, a story about an Indian family who reestablishes their family restaurant in France after a tragedy in their homeland. It’s also a story about a love for food and the nuances of putting together a dish and how strongly a meal can evoke memories of ones loved and gone. Perhaps, it’s no mystery then of why Jesus had us remember His sacrifice with bread.

    kahmiri sauce

    And though this recipe could not do justice to a traditional Indian curry, I find it rather tasty. I took inspiration from this curry sauce, added my own twist, and poured it over a stir fry for Christmas Eve. (Hint: Naan bread is an excellent companion to this meal, perhaps even essential for sopping up the sauce. My husband used this recipe to make our naan bread, but subbed in vanilla soy yogurt and soy butter so I could eat it.)

    For the stir fry, simply choose a selection of vegetables you like best paired with a side of rice, if desired. For a more authentic taste, I suggest tucking in cauliflower, peas and potatoes.

    CLICK HERE TO PRINT A PDF of the Kashmiri Curry Sauce Recipe

    kashmiri curry stir fry

    Cook Time: 40 minutes

    Keywords: saute stir-fry entree gluten-free nut-free soy-free vegan paleo sugar-free coconut milk tomatoes Indian

    Ingredients

      for the stir fry

      • selection of fresh vegetables (suggest cauliflower, peas, butternut squash, potatoes, onion, garlic, green beans)
      • coconut oil
      • rice

      for the kashmiri curry sauce

      • 2 small or 1 large onion
      • 1 14-oz. can diced tomatoes
      • 1 14.5-oz. can full fat coconut milk
      • 1-inch piece fresh ginger, minced
      • 2 garlic cloves, minced
      • 2 tsp. cilantro, minced
      • 1/2 tsp. turmeric
      • 3/4 tsp. salt
      • 2 tsp. red chili powder
      • 2 bay leaves
      • 1/2 tsp. garam masala
      • 2 tsp. corriander
      • 1 tsp curry

      Instructions

      for the stir fry

      If using, cook the rice according to package directions.

      Dice onions and chop remaining ingredients (except peas, if using) into bite sized pieces. Rinse.

      Heat oil in a wok or large skillet until it begins to smoke.

      Add onions + veggies requiring a longer cooking time first. Stir fry until just fork tender, then add quick cooking veggies (e.g. peas) and cook until just heated through.

      Spoon rice then stir-fried veggies into bowls and pour sauce over top.

      for the kashmiri curry sauce

      In a large saucepan, saute diced onions in a little water or veggie stock until translucent (about 5 minutes). Then add minced ginger and garlic and saute until fragrant (about 1 minute).

      Add remaining ingredients, bring to a boil, then simmer for about 30 minutes to let flavors combine.

      recipe notes

      I prefer letting each person add their own sauce to suit their preference which is why I add it at the end, but you could try simmering the veggies in the sauce instead of stir frying them if preferred.

      This sauce freezes well. Just be sure to cool it completely before freezing.

      You may finely dice the tomatoes if you prefer small pieces.

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