Category Archives: puree

The Best Pumpkin Cheesecake You’ve Had in Your Life Just Happens to be Vegan and Gluten-Free!

There’s no dessert quite like cheesecake. Smooth, creamy, sweet, decadent — what’s not to love? However, most of the cheesecakes you encounter in restaurants and coffee shops are made with tons of dairy and gluten. Since we love this delectable confection so much, we decided to make our own, using plant-based ingredients. The filling utilizes cashews and coconut milk, blended to perfection. Stunned by our stellar results, we decided to share the secret with you. You can thank us later.

CRUST INGREDIENTS

1 cup packed medjool dates, chopped
1 1/2 cups raw walnuts
pinch of sea salt

FILLING INGREDIENTS

1 1/2 cups raw cashews
1 small lemon, juiced (about 2 tablespoons lemon juice)
1/3 cup full-fat coconut milk
1/2 cup pure maple syrup
1/3 cup pumpkin puree (about 1/3 small can)
pinch of sea salt
1/4 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1 teaspoon pure vanilla extract

OPTIONAL TOPPINGS

vegan whipping cream
additional chopped walnuts and/or pecans

INSTRUCTIONS

Pour cashews into a container filled with boiling water and let them soak, uncovered for one hour. Meanwhile, chop the dates and place them into a blender or food processor. Blend them until they turn into a thick paste. You may need to add a bit of water for smoothness.

Remove dates from blender or food processor and set aside. Wash and dry the interior, then pour in walnuts. Blend until they achieve a fine consistency. Add dates to the walnut mixture and blend together for a couple of minutes. They will be sticky, so add a little more water if necessary. Be careful — you don’t want your crust to be runny!

Press your mixture into a round cake pan or deep pie pan and spread thoroughly. Use a large spoon to tamp down the surface. Set the pan aside and prepare filling ingredients.

Wash and dry blender or food processor one more time. Drain the cashews, then place them into blender/food processor. Add the coconut milk, pumpkin puree, maple syrup, lemon juice, vanilla extract and spices and blend for 2-3 minutes. The mixture should be creamy and frothy. Pour it over the pie crust, making sure it is evenly distributed.

Place the pan in your freezer for 3-4 hours. Remove, thaw slightly, and dig in! You can top your creation with additional chopped walnuts and/or vegan whipping cream if you desire. But this cheesecake tastes heavenly all on its own!

Serves 4-6 people. Guests will be your friends for life. This is the best cheesecake you’ve ever tasted, guaranteed. You’ll want to make it again and again. It’s an excellent Thanksgiving dessert, and we’ve been known to have it for breakfast (but don’t tell anyone). Leftovers can be frozen for several weeks, and keep well in the refrigerator for 3-4 days. Don’t expect them to last that long.

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Vegan, Gluten-Free Sweet Potatoes With Avocado/Pea Puree and Spiced Chickpeas is an Amazing, Filling Meal

No vegetable is more synonymous with autumn than the sweet potato. We love these hardy, delicious vegetables with vegan butter and a bit of pepper, but they are so much more versatile than you might think. Our recipe looks and tastes exotic, but it’s incredibly easy to prepare. This dish is packed with protein and vitamins, and the ingredients are inexpensive. The combination of avocado, peas, chickpeas, and tahini creates a flavor explosion that will linger in your mouth after you’re done eating your meal. You just have to try our recipe, and you’ll know exactly what we mean.

BASE INGREDIENT

4 medium-sized sweet potatoes, baked until soft or steamed on a rack in the Instant Pot at high pressure, manual for 15 minutes.

AVOCADO/PEA PUREE INGREDIENTS

1 cup green peas (either fresh or frozen will do, but thaw frozen peas to room temperature first)
1 large avocado
1-2 chopped garlic cloves
1/4 cup chopped red onion
1 tablespoon olive oil
Dash of sea salt
Dash of fresh ground pepper
Water for consistency

SPICED CHICKPEA INGREDIENTS

1 can chickpeas, drained and rinsed
1 tablespoon olive oil
1 clove minced garlic
1/4 cup chopped red onion
1 teaspoon paprika
1/2 teaspoon cumin
1/4 teaspoon ancho chile powder
Pinch of chili flakes
Dash of sea salt

MAPLE TAHINI DRESSING INGREDIENTS

4 tablespoons tahini
1 1/2 tablespoons maple syrup (not pancake syrup!)
1 1/2 tablespoons fresh lemon juice
1 minced clove garlic
2 teaspoons apple cider vinegar
1 teaspoon olive oil
Dash of sea salt
Dash of fresh ground pepper

INSTRUCTIONS

Prepare spiced chickpeas by placing them in a saucepan with onions and spices. Saute on medium heat until chickpeas are thoroughly cooked (but not burned) and onions are translucent. Remove from heat and set aside. Place pea and avocado puree ingredients in blender or food processor and combine thoroughly, adding water for consistency if necessary. Finally, prepare your maple tahini dressing by combining all ingredients in a medium sized bowl. Whisk until the mixture is creamy.

Slice sweet potatoes lengthwise and layer with avocado/pea puree. Ladle a generous helping of spiced chickpeas on top. Garnish with a liberal dollop of maple tahini dressing. Place your creation on a large plate and dig in. You won’t believe how good this meal tastes, with its amazing mélange of flavors!

This hearty dish serves 4 hungry people. It’s great all by itself, or with a side salad and/or a loaf of gluten-free bread. You are extremely unlikely to have leftovers, but if you do, place them in a secure container and refrigerate. You can reheat your meal tomorrow for a quick and satisfying lunch! Enjoy.

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Vegan, Gluten-Free Pumpkin Spice Muffins That You Can’t Stop Eating

muffins

Now that pumpkin spice season is officially here, you might be feeling great despair, thinking you won’t be able to partake of any delicious goodies. Fear not, because when you try these amazing vegan, gluten-free muffins, you’ll wonder why you put up with the conventional kind for as long as you did.

Beware, however – once you bake a pan of them, your family won’t stop begging you for more. If you don’t mind opening that Pandora’s box, here’s the recipe:

10 oz pumpkin puree (that’s about ¾ of a small can)
½ cup olive oil
½ cup unsweetened almond milk
¾ cup real maple syrup (NOT pancake syrup!)
1 teaspoon pure vanilla extract
2 cups gluten-free flour (there are many varieties, but Bob’s Red Mill 1-to-1 flour is our favorite)
2 teaspoons baking powder (make sure it’s aluminum-free)
2 teaspoons baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger (for a treat, try fresh ginger, and use a fine grater)
¼ teaspoon ground cloves
½ teaspoon sea salt

Optional ingredients:
1 cup walnuts and/or pecans
1 cup vegan chocolate chips
½ cup poppy seeds

Mix together the wet ingredients in one large bowl and the dry ingredients in another. Beat wet ingredients to a thick froth and combine with dry ingredients. Grease muffin tin with olive oil or natural, organic vegan margarine. Pour batter directly into compartments, filling almost to the top. Place the entire concoction into a 395 degree, pre-heated oven and bake for 25-30 minutes. If you can stand additional bliss, brush the tops of the muffins with maple syrup about five minutes prior to removing them from the oven. Your house will smell so divine that you won’t want to leave for hours!

Makes one dozen muffins. You can eat them as is or slice them open and put a bit of natural margarine (like Earth Balance) in the center. Or try it with some vegan cream cheese (Kite Hill is the absolute bomb). The possibilities are endless, really. We don’t recommend that you devour all twelve of these muffins at once, but we won’t try to stop you, either. They’re great for breakfast, snacks, or even for dessert. You’d better invite all your friends over, if the aroma emanating from the windows isn’t enough to lure them to your door. Be aware: this is not a diet food. Bon Appetit, and happy autumn!

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Simple Vegan and Gluten-Free Grilled Cauliflower Steak with Saffron Cauliflower Puree

Cauliflower steaks are getting quite popular, and we understand why: they’re vegan, gluten-free, hearty, easy to make, versatile and absolutely delicious. We decided to try our hand at making cauliflower steaks with our own little twist added: saffron cauliflower puree. Not only was it as delicious as we expected; it exceeded our expectations.

Cauliflower steaks are simply thick, cross-cuts of a cauliflower head. They are very filling, and the cauliflower takes on the flavor of virtually any seasoning.

Vegan and Gluten-Free Grilled Cauliflower Steak with Saffron Cauliflower Puree

Servings: 2

Cauliflower Steak

1 head of cauliflower
3 tbs olive oil
salt and pepper to taste

Saffron Cauliflower Puree

1 pinch of saffron
2 teaspoons garlic powder
1-2 cups cauliflower florets (will be leftover from your head of cauliflower)
2 1/2 cups No Chicken broth, or your favorite vegetable broth
salt and pepper to taste

Preheat the oven to 350 degrees

Heat 2 of the 2 1/2 cups of broth in a medium saucepan to come to a boil

Remove the stem and any green leaves from the cauliflower. Holding it right-side-up (so with the stem part down), slice the cauliflower in half. Pick up one half and, holding it upright again, slice a nice thick piece off of that half, as if you’re slicing a piece of bread off of a whole loaf. Do the same with the other half. These will be your cauliflower steaks.

Take the leftover cauliflower, rough chop it into small bits, and add it to the boiling broth, along with the garlic powder. Set a timer for 8 minutes. Take the remaining 1/2 cup of broth, add the pinch of saffron to it, and swirl it around. The broth will take on a nice, yellow hue. Once you’ve sufficiently swirled it around to turn yellow, set it aside.

Get a frying pan, preferably cast iron, nice and hot over medium-high heat. Brush each side of the cauliflower steak with some olive oil. Cook each side for about 3 minutes, adding salt and pepper to each side. Place in the hot oven and set a timer for 10 minutes.

Once the cauliflower florets have finished cooking, remove from heat and drain, reserving 1 cup of the broth. In a blender, add the broth with the saffron in it, then 1/4 a cup of the reserved broth from the cauliflower florets, for a total of 3/4 cup of broth. Add the cooked cauliflower florets and blend. You want a nice, thick and creamy consistency. If it’s too thick, add a bit more of the reserved broth. Once it’s at a nice, creamy consistency, pour the puree in your serving dish, and salt and pepper to taste.

Once the cauliflower steaks are done baking, serve with the puree either on the side, or poured over the steaks.

This pairs perfectly with a crisp green salad, topped with tangy vinaigrette.

cauliflowersteaks

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