Pumpkin Pie Mousse

Ingredients:

sunshel:

Here’s a link to the ginormous-sized version (so you can read the list of food!)

(Source: sunshel)

No bake Pumpkin Tarts

Ingredients

Base

• 1/4 cup raw buckwheat groats
• 6 medjool dates
• 6 tbsp raisins
• 3 tbsp pecans
• 1/4 tsp ground cinnamon

Pumpkin filling

• 1 cup canned pumpkin
• 1/4 cup coconut butter, melted
• 1/4 cup cashews, soaked
• 1/4 cup maple syrup
• 1/4 avocado
• 1 tsp fresh grated ginger
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp pure vanilla extract or 1/4 tsp vanilla powder

Directions

1. Soak the cashews for at least 4 hours. Drain, rinse and set aside.
2. Pulse buckwheat, dates, raisins, and pecans in the bowl of your processor until the pecans are crushed and dried fruit is broken down.
3. Press the mixture into 6 tart cups (I used silicon muffin cups). Set aside.
4. Place filling ingredients in the bowl of your processor, or blender and pulse until smooth. There should not be chunks of cashews!
5. Spoon the mixture into the prepared cups.
6. Place cups on a plate and cover with plastic wrap. Allow to freeze for 1.5 hours or so before removing from the mold. If able, serve right away. If not, cover with plastic wrap and return to the freezer. Mine stayed in the freezer for over 24 hours and they were just fine.
7. Allow to thaw for 5-10 minutes before serving with coconut whipped cream or a dash of ground cinnamon.

Spinach Stuff Mushrooms

• Mushrooms:
• 2 tablespoons fresh-squeezed lemon juice
• 2 tablespoons water
• 1 tablespoon gluten free tamari
• 8 (2-inch diameter) mushrooms, stems removed
• Tofu-spinach filling:
• 1 tablespoon extra-virgin olive oil
• ¼ cup diced onion
• 2 medium / large cloves garlic, pressed or minced
• 7 ounces firm tofu (half a 14-ounce package), well drained and crumbled
• 2 tablespoon nutritional yeast (optional)
• 2 tablespoon tahini (sesame paste)
• ¼ cup defrosted and well-drained frozen chopped spinach
• 2 tablespoon fresh basil, chopped
• ½ teaspoon sea salt, or to taste
• ¼ teaspoon ground black pepper
• pinch crushed red pepper flakes
• 1 teaspoon gluten free tamari, (optional)

Directions

1. Preheat the oven to 375°F.

2. Combine the lemon juice, water, and 1 tablespoon of tamari in an 8-inch-square casserole dish and stir well. Place the mushrooms in the casserole and let sit while you prepare the filling, flipping occasionally.

3. Place a small sauté pan over medium-high heat. Add olive oil and heat for 30 seconds. Add onion and garlic and cook for 3 minutes, stirring frequently. Add the tofu and cook for 3 minutes, stirring frequently. Add the nutritional yeast, tahini, spinach, basil, salt, black pepper, red pepper and optional tamari (if using), stirring well to evenly distribute the spinach. Remove from the heat.

4. Fill the mushroom caps with the filling—it will mound over the mushrooms—and bake for 15 minutes. Serve warm.

Gluten-Free, Vegan Zucchini Lasagna

Ingredients

1 zucchini, cut in half and then cut into longer strips lengthwise (total 10 strips)
1/2 cup quinoa
1 cup water + 1/2 vegetable cube (or broth)
1/2 small onion, chopped
1/2 cup tomato sauce (pureed tomatoes, no other ingredients)
~ 3/4 cup marinara sauce (I’ll post recipe for homemade soon)
~ 1 tsp dried parsley
Optional: grated extra-firm tofu

Directions

1. Preheat oven to 375 degrees F.
2. Cut zucchini and sprinkle with salt. Place under paper towels and let sit until you prepare the other ingredients.
3. In a small sauce pan bring water and cube to a boil. Add quinoa, onion, and tomato sauce and cook thoroughly until quinoa has absorbed water. Add dried parsley and mix well. Remove from heat.
4. In a small baking dish layer lasagna in this order:
   Marinara sauce (enough to cover the bottom of dish)
   5 zucchini strips
   Quinoa mixture (enough to cover zucchini)
   Marinara
   Zucchini
   Quinoa mixture
5. Spread 2 tablespoons marinara across the middle and sprinkle with grated tofu.
6. Bake for 20-25 minutes. Let cool for 10 minutes before serving.

Ratatouille

Ingredients

• 1 1/2 pounds eggplant, cut into 1/2-inch cubes
• 3 tablespoons olive oil
• Salt
• 3/4 pound (2 medium) onions, thinly sliced
• 4 to 6 large garlic cloves, thinly sliced
• 3/4 pound mixed sweet peppers (red, yellow, green), cut into slices about 3/4 inch wide by 1 1/2 inches long
• 1 1/4 pounds zucchini, sliced about 1/2 inch thick (if very thick, cut in half lengthwise first)
• 1 pound tomatoes, peeled, seeded and coarsely chopped
• 1 bay leaf
• 1 to 2 teaspoons fresh thyme leaves, or 1/2 to 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Freshly ground pepper
• 2 to 4 tablespoons slivered or chopped fresh basil, to taste

Gluten Free/Vegan Pumpkin Sticky Buns

Ingredients

• 6 tablespoons Melted Earth Balance Butter
• 1/4 cup Sugar
• 3/4 cup Pumpkin Puree
• 1 1/2 cups King Arthur Flour Bread Mix or other gluten free bread mix
• 1/4 teaspoon Baking Soda
• 2 teaspoons Baking Powder
• 1/2 teaspoon Xanthan Gum
• 1/2 teaspoon Salt
• 1/2 teaspoon Ground Ginger
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Ground Nutmeg
• 1/4 teaspoon ground cloves
• 1 1/2 teaspoons Egg Replacer (Ener-G)
• 1/3 cup Non-Dairy Milk + 1 TBS Honey (or other sugar)
• 1 tablespoon Yeast (fast acting)

Sticky Bun Filling

• 1 cup Brown Sugar
• 1/2 cup Melted Earth Balance Butter
• 1/4 teaspoon Ground Nutmeg
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Ginger

For the Pan

• 3 tablespoons Melted Earth Balance Butter
• 2 tablespoons Brown Sugar

Frosting

• 1/2 cup Dairy Free Cream Cheese
• 1/4 cup Pumpkin Puree
• 1 1/2 cups Powdered Sugar
• 2 tablespoons Softened Earth Balance Butter
• 2 tablespoons Vegan Shortening
• 1/4 teaspoon Nutmeg
• 1/4 teaspoon Shortening

Directions

1. To Make the Dough: Combine the Warm Milk  + TBS Sugar and Yeast. Set aside and let it bubble and froth (let the yeast begin to grow)  . In the bowl of a stand mixer (Or a large bowl using a hand mixer) Combine the King Arthur Bread Mix Flour, Sugar, Baking Soda, Baking Powder, Xanthan Gum, Spices, Salt and Egg Replacer. Mix in the Melted Butter (Make sure it is not really hot to touch as this will kill the yeast) Also add in a TSP of Vanilla Extract (sorry forgot to mention this ingredient in the list)  Finally Mix in the Yeast and Milk Mixture to form a pliable dough.
2. Coat your hands with Oil and rub a little over the surface of the dough- Roll the dough out thinly on a Large sheet of Parchment Paper into a rectangular Shape.  Sprinkle the dough with the Brown Sugar, Spices and Finally Drizzle butter all over the surface.  Gentle Starting at one edge- using the parchment paper as your aid begin to roll the dough until you have a long rolled up log. Using a sharp Knife cut the dough into segments. (I cut mine into 10-12 Sticky Buns.
3. Prepare the Pan- Coat the bottom with Brown Sugar and Pour in the Butter. Place the Sticky buns side by side (with a little room to grow) into pan. (I Used a 9 by 9 inch Square Pan)
4. Place the Pan on top of the pre-heated oven so that it can benefit from its heat. Cover with a towel and Allow the Sticky Buns to Rise for 1 hour.
5. Place Sticky Buns into the oven and Bake 18 minutes. While they bake prepare the Frosting..
6. Using a Mixer combine the Cream Cheese, Softened Butter, Shortening, Powdered Sugar Nutmeg and Cinnamon.
7. Remove cooked Sticky Buns from the Oven- allow to Cool Slightly and them Frost and serve them.  This frosting is not extremely Firm. If you place the sticky buns Covered in the fridge the frosting will come to a more solid state. They can be refrigerated for several days and will not dry out do to the sheer amount of margarine used . Feel free to also freeze this for another day.

VEGAN YAM COCONUT PEANUT BUTTER SOUP

Ingredients:

 1 T minced garlic

 1 c chopped onion

 1 c chopped celery

 1 T oil

 1 tsp cumin

 1 tsp allspice

 1 tsp coriander

 1 tsp ginger

1 tsp ancho chile powder

1/2 tsp salt, or to taste

6 c vegetable broth

1 c crushed tomatoes (canned)

1 13.5 oz can coconut milk

1 c peanut butter, smooth or chunky

1c lentils

1c parboiled yam cubes (about 1”)

Instructions:

Saute onions, celery and spices on low flame, until onions are translucent. Add lentils and yams and cook for another couple of minutes, stirring well. Add half of broth. Whisk in half of peanut butter. Whisk in rest of broth and mix in crushed tomatoes. Cook until yams are soft. Serve with chopped cilantro as garnish. Serves 4-6.

Cauliflower Salad

1 large or 2 small to medium cauliflowers, broken into florets; or about 6 cups mixed white, orange, green and purple cauliflower

1 to 2 garlic cloves (to taste), minced

1/4 cup chopped flat-leaf parsley

3 tablespoons capers, drained and rinsed

2 to 3 tablespoons white wine vinegar or Champagne vinegar (to taste)

6 tablespoons extra virgin olive oil

Salt and freshly ground pepper

1. Place the cauliflower in a steaming basket over one inch of boiling water; cover and steam one minute. Lift the lid for 15 seconds, then cover again and steam for six to eight minutes until tender. Refresh with cold water, then drain on paper towels.

2. In a large bowl, mix together the garlic, parsley, capers, vinegar and olive oil. Season generously with salt and pepper. Add the cauliflower and toss together. Marinate, stirring from time to time, for 30 minutes if possible before serving. Serve warm, cold or at room temperature.

Acorn Squash with Chile-lime Vinaigrette

• 2 (1 1/2 – to 1 3/4-lb) acorn squash
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 6 tablespoons olive oil
• 1 garlic clove
• 1 1/2 tablespoons fresh lime juice, or to taste
• 1 to 2 teaspoons finely chopped fresh hot red chile, including seeds
• 2 tablespoons chopped fresh cilantro

Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Halve squash lengthwise, then cut off and discard stem ends. Scoop out seeds and cut squash lengthwise into 3/4-inch-wide wedges. Toss squash with black pepper, 3/4 teaspoon salt, and 2 tablespoons oil in a bowl, then arrange, cut sides down, in 2 large shallow baking pans. Roast squash, switching position of pans halfway through roasting, until squash is tender and undersides of wedges are golden brown, 25 to 35 minutes.

While squash roasts, mince garlic and mash to a paste with remaining 1/4 teaspoon salt. Transfer paste to a small bowl and whisk in lime juice, chile (to taste), cilantro, and remaining 1/4 cup oil until combined. Transfer squash, browned sides up, to a platter and drizzle with vinaigrette.

Citrus Beet Salad by Ingrid Hoffman

Ingredients

• 12 whole baby beets or 6 large beets, tops removed and ends trimmed
• 2 navel oranges
• 1/2 small Spanish onion, halved lengthwise and thinly sliced
• 1/4 cup sliced black olives
• 10 fresh mint leaves, coarsely chopped
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
• 1/2 lime, juiced

Directions

Preheat the oven to 400 degrees F.

If using baby beets wrap 3 to 4 beets together in foil packets and place them on a baking pan; if using large beets, wrap them individually. Roast the beets until they’re tender and a paring knife slips easily into their centers, about 20 minutes for baby beets and 30 to 40 minutes for large beets. Remove the beets from the oven and, once cool enough to handle, open the foil packages.

Meanwhile, peel and segment the oranges. Cut off the tops and bottoms of the oranges so that they sit flat on the cutting board. Using a sharp paring knife, slice off the skin from top to bottom, removing the peel and pith so that no white is left on the orange. Slice along each membrane to cut out the individual segments. Place the segments in a large bowl. Add the onion, olives, and mint.

Using a paper towel, rub the skins off of the beets. Cut the beets into quarters. Add them to the bowl with the oranges, season with salt and pepper, and then drizzle some olive oil and lime juice over the salad. Toss and serve immediately.

No-Bake White Chocolate & Mango Cookie Dough Bites

2/3 c cashews (unsalted, and raw if possible)

1/3 c dry oats

3 tbsp agave or maple syrup (or combination)

1 tsp vanilla extract

1/4 c dried and diced mango

1/4 c white chocolate chips/chunks + 1/4 c white chocolate chips/chunks for melting and drizzling on top

Yields: approximately 18 bites

Directions:

First add cashews and oats to Vita-Mix or food processor and grind into a fine powder.  Then, add the agave and vanilla extract and blend again.  Finally, add the mango and white chocolate chunks and either stir in by hand or barely blend/pulse until incorporated.  Retain some texture.

Remove the dough and form into cookie bites.  If dough is soft or hard to work with, refrigerate/freeze for 20 minutes prior to forming into bites.

After the bites are formed, drizzle them with white chocolate by melting 1/4 c white chocolate.  With a spoon, drizzle white chocolate over the top of the bites.  Optionally, dip each bite entirely into white chocolate.

Optional: add dried coconut flakes to each ball by rolling them in coconut at the end, or adding 1/4 c dried coconut to the dough.  Increase agave/maple slightly if dough is too dry.

Store the Bites in refrigerator or freezer.

Vegan Mango Zucchini Soup

By Destiny Stone

Ingredients:

• 3 teaspoons extra virgin olive oil
• ½ small onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 2 stalks celery, chopped
• 2 zucchini or 1 round zucchini 4″, peeled and chopped
• 1 mango, pitted, peeled and cut into bite size pieces
• 1 potato, peeled and chopped
• 3 whole fresh basil leaves
• ¼ teaspoon nutmeg
• 1-¼ cups organic vegetable broth – or chicken broth
• pinch of white pepper or black pepper
• sea salt – to taste

To Make:

1. Preheat a pre-oiled medium size sauce pan; and sauté onion, celery and garlic.
2. Add mango, zucchini, potato and basil, nutmeg and vegetable broth; and stir.
3. Simmer until  vegetables are tender.
4. Remove basil leaves.
5. Run the mixture through a blender or food processor according to manufacturer’s instructions.
6. Run through a large strainer to remove fiber.
7. Serve warm or cold.

Korean Kim Chi Soup Recipe

This is spicy!  Omit the red pepper flakes if you like a medium spicy soup. If you can’t find shitake or enoki mushrooms, just substitute another type of mushroom.

• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 2 teaspoons ginger, minced
• 1 ½ cup kimchi, cut into bite-size pieces
• 2 ½ cups vegetarian dashi
• 1 tablespoon gochujang
• 1 tablespoon naturally sweetened mirin (Eden Foods makes one)
• 1 teaspoon Korean red pepper flakes or powder, optional
• 5 shitake mushrooms, stems removed, caps cut into quarters
• 1/2 a bunch of enoki mushrooms, bottom 1 inch trimmed
• 2 scallions, green parts only, chopped

Heat sesame oil over medium heat.  Add garlic and ginger, and stir until fragrant, about 15 seconds. 

Add kimchi and cook about 2 minutes, stirring a few times. 

Add dashi, gochujang, mirin and red pepper flakes and bring to a boil. 

Add shitaki mushrooms and cook for 1 minute; add enoki mushrooms and cook 30 seconds.

Sprinkle scallions on top and serve.  Serves 4-6.

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Gluten Free Vegan Chickpea Burger

Recipe: Vegan Chickpea Burger

1 cup cooked chickpeas
1 cup cooked brown lentils
¼ cup sweet potato puree
½ cup chopped onion
1 tsp cumin
1 tsp sambal oelek (ground fresh chili paste) you can find it in asian grocery stores
1 tsp dried cilantro
1 tsp curry powder
¼ cup chickpea (gram) flour
Salt and pepper

Recipe: Curry Mayo

½ cup vegan mayo
¼ tsp curry powder
¼ tsp sambal oelek

Additional ingredients:

Gluten free buns
Mango chutney
Romaine lettuce
Arugula

Put the chickpeas and lentils into a food processor. Pulse until coarsely chopped.

In a large bowl add remaining ingredients (sweet potato, onion, spices and flour.) Stir well to combine.

Heat up frying pan to low/medium heat with 1 Tbsp grapeseed oil
Scoop mixture into a ½ cup measuring cup and dump onto frying pan. With finger pat mixture into patty form.

Cook patty 3-4 minutes on each side.

To assemble burger, toast gluten free buns. Top bottom bun with curry mayo.

Top with lettuce and then veggie burger.
Top veggie burger with ½-1 Tbsp mango chutney.

Top the chutney with arugula and then top of bun.

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