Category Archives: walnut

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 Chocolate Zucchini Bread is Like Heaven on a Plate

Do you still have a few leftover zucchinis from your summer garden? You may be wondering what to do with them. Most likely, you’ve given several of them away to friends, and they’ve made it clear they don’t want or need any more. Try as you might, you can’t get rid of all of them! Never fear — our sweet bread recipe will give a whole new purpose to those succulent, green vegetables. The addition of unsweetened cocoa and walnuts will send you into orbit. Good thing this recipe makes two loaves, because you won’t have any trouble devouring the first one.

INGREDIENTS

1/4 cup unsweetened cocoa
3 tablespoons boiling water
3 cups gluten-free flour (Bob’s Red Mill All-Purpose is our favorite)
2 cups coconut sugar
2 teaspoons ground cinnamon
1 teaspoon aluminum-free baking soda
1 teaspoon sea salt
3/4 cups coconut or olive oil
3/4 cups plant-based milk (we used unsweetened coconut milk)
2 teaspoons vanilla extract
3 1/2 cups grated zucchini (about 3 medium-sized zucchinis)
1 cup chopped walnuts (optional)

INSTRUCTIONS

Boil 3 tablespoons of water and whisk in the cocoa. Continue to whisk until it forms a thick paste and set aside. In a large bowl, combine the flour, sugar, sea salt, and baking soda. Stir until thoroughly combined, then fold in the oil, plant milk, and vanilla extract. Keep stirring, then add the cocoa mixture, grated zucchini, and walnuts. Your batter should be creamy but not too thick. The zucchini will add a lot of moisture. Don’t fret!

Grease two small (8 x 4 x 2 1/2) bread pans with coconut oil or vegan butter or margarine such as Earth Balance. Pour the batter evenly into the two pans. Bake in 350 degree oven for 50-60 minutes. Your kitchen will smell divine. You can insert a toothpick or fork into the center of the loaves to make sure they are done. The surface should be slightly cracked but not burned.

Remove both loaves from your oven, and do your best to allow them to cool before digging in. This bread is great either hot or cold. You can serve it as is, or with a dab of vegan butter, margarine, jam, or cream cheese. Feel free to experiment! Serves 6 guests with ease, but your bread will probably disappear fast. If you have any left in the morning, it’s great as a quick breakfast with coffee. Since this bread contains two cups of coconut sugar,it is decidedly not a diet food. But, when it’s this delicious, who cares? Not us! Dig in and enjoy!

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Start Your Day With These Delectable Vegan, Gluten-Free Morning Glory Muffins

Morning glory muffins have been a favorite of ours for many years. However, when we started pursuing a vegan, gluten-free diet, we discovered that many of our favorite coffee shops had left us out in the cold when it came to these delectable muffins. Almost all of the recipes use butter, eggs and/or milk. This makes them decidedly off-limits. If you love morning glory muffins as much as we do, you may have experienced this depressing scenario, yourself. Have no fear! We’ve discovered a recipe that utilizes your favorite ingredients — raisins, walnuts, apples, etc. However, it substitutes flax seeds for eggs, and coconut oil for butter. The result is a melt-in-your-mouth concoction that will leave you wanting more!

INGREDIENTS

2 tablespoons flax seeds plus 6 tablespoons water
1 3/4 cups gluten-free flour blend (lighter is better)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg or cloves
1/2 cup melted coconut oil
1 teaspoon vanilla
1/2 cup plain, unsweetened applesauce
1/4 cup non-dairy milk (almond is great!)
1/2 cup coconut sugar
1 apple, peeled and cut into small chunks
1/2 cup shredded, unsweetened coconut
1/2 cup raisins (use golden variety for a special treat)
3/4 cup shredded carrots
1/2 cup chopped walnuts

INSTRUCTIONS

Mix the flax seeds with water and set aside. In a medium-sized bowl, whisk together flour, baking soda, baking powder, sea salt, cinnamon, and nutmeg or cloves. Melt coconut oil on stove and combine in a second, larger bowl with flax mixture, coconut oil, vanilla, applesauce, coconut sugar, and non-dairy milk. Slowly add the dry mixture to the wet mixture, stirring until thoroughly combined. Your batter should be moist but not runny. Add carrots, walnuts, raisins, apple chunks, and coconut and make sure they’re evenly distributed throughout the batter.

Grease a 12-muffin pan with additional coconut oil, or use paper liners. Pour the batter into each receptacle. Bake in a pre-heated, 350 degree oven for 20-25 minutes. Your kitchen will smell good enough to eat! The muffins are done when you stick a fork or toothpick in the middle, and it comes out clean.

If you play your cards right, you’ll have twelve muffins that are more or less the same size. They’re great for breakfast, lunch, or as a mid-afternoon snack. Though small, they’re surprisingly hearty and really pack a wallop! You can eat them as is (scrumptious!) or with a dab of vegan butter. If you invite folks over to your house for muffins, they’ll be your friends for life. Enjoy!

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Kolat Vegan and Gluten Free Superfood the Fast Food That Nourishes Your Body

Sometimes it can be difficult to follow a perfect diet. Even for those who know the importance of a pure organic diet of whole foods, it can be difficult to maintain that during times that are busier than normal. When a busy schedule kicks in, the need for convenience can take over. Luckily, you don’t have to sacrifice health for convenience.

Kolat was founded by a nutritionist who realized that even she had a hard time following her own nutrition advice. She created Kolat, a nutrient-rich super food, to assist those who need food packed with antioxidants, essential minerals, healthy fats, and phytonutrients, but who don’t have a ton of time. Kolat foods have 50% of the Recommended Daily Value of vitamins per serving, making it a perfect food for adults and kids.

Kolat offers four products:

Ranked among the highest in overall antioxidant potential, blueberries and omega 3 rich walnuts are known for their immune-boosting effects and brain-health promoting properties. Combined with cinnamon, a warming spice known for its ability to stimulate many vital functions including your circulatory system and your metabolism. Giving you that extra boost, this superfood fusion will make you feel like you can conquer the world … or at the very least, tackle that looming deadline you’ve been putting off!

  • Blueberry Cinnamon Walnut, packed with cinnamon, blueberries, Organic Coconut oil and dates. It’s full of Vitamins:A, B1, B2, B3, B6, B12, Biotin, Folic Acid, Pantothenic Acid, C, D2, E, K.
  • Cherry Vanilla Almond, made with almonds, dates, cherries, organic coconut oil and natural vanilla. Full of A, B1, B2, B3, B6, B12, Biotin, Folic Acid, Pantothenic Acid, C, D2, E, K.
  • Dark Chocolate Coconut, a rich, delicious blend of almonds, shredded coconut, dates, organic coconut oil, natural vanilla and unsweetened cocoa powder. This mix contains vital Vitamins: A, B1, B2, B3, B6, B12, Biotin, Folic Acid, Pantothenic Acid, C, D2, E, K.
  • Espresso Hazlenut, a decadent mix of hazelnuts, almonds, dates, ground espresso bean and organic coconut oil. It contains Vitamins: A, B1, B2, B3, B6, B12, Biotin, Folic Acid, Pantothenic Acid, C, D2, E, K.

When we got our hands on the Blueberry Cinnamon Walnut Fruit and Almond Butter, as well as the Dark Chocolate Coconut Fruit and Almond Butter, we were, admittedly, dubious. We’ve had holistic whole packaged foods that, while they may have been good for us, were not very palatable. Luckily, Kolat did not disappoint.

The Blueberry Cinnamon Walnut Fruit & Almond Butter smells beautifully of cinnamon, with a full, nutty aroma. The taste is full and rich, and this delicious mixture is filling and satisfying. It tastes unbelievable with apple slices and carrot sticks. It’s a perfect snack in between meals, and would be perfect for the kiddo’s lunchbox.

The Dark Chocolate Coconut is unbelievably decadent. It’s a rich, nutty flavor that feels like dessert and not like a superfood. It feels indulgent but it’s so good for you. This is one of their best sellers and we can see why, it’s rich and delicious. It tastes perfect with sliced pears and strawberries.

If you’d like to try Kolat, it is in distribution many states, and available on Amazon.com.

kola nut butter

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