Gluten Free Vegan Pumpkin Pie with Coconut Cream Whipped Topping
My kids and I had a blast playing with pumpkins this harvest season!
The fun started on Halloween Eve, when we chopped the beauties open, slathered a bit of the pumpkin flesh on our faces for a delightful pumpkin facial, saved the seeds for roasted pumpkin seeds, (rinsed them in hot water in a collander and left them out to dry), and carved some fun Jack-o-lanterns for Halloween.
A day or two after Halloween, the kids gave Mom permission to cook their Jack-o-lanterns, with a promise of some tasty pumpkin pie for the trade. We cooked the Jacks and turned them into loads of pumpkin puree.
To top off the fun, we made some delicious pumpkin pies for dessert, which we enjoyed with some yummy Coconut Cream Whipped Topping.
Pumpkin is not only tasty, but also loaded with vitamin A and fiber and that is so good for you.
So, have some fun and enjoy this tasty recipe of the season!
How to Make a Delicious Vegan Pumpkin Pie:
- 1 c almonds
- 1 c walnuts
- 1 c pecans
- 10 medjool dates
- ¼ c molasses
- 1 T vanilla
- 2 t cinnamon
Vegan Pumpkin Pie Filling Ingredients:
- ¾ cup silken soft tofu
- 16 oz pumpkin puree
- 2 t cinnamon
- ¾ ginger
- ½ nutmeg
- ¼ t cloves
- 1 t allspice
- 1/3 light flavored olive oil or grapeseed oil
- Egg replacer to replace 2 eggs (I used flax seed and water mixture, which I allowed to set)
- 1 t vanilla
- ½ c brown sugar
- ½ c blackstrap molasses
1) Vegan Pie Crust:
Preheat oven to 350 degrees.
To make crust: place almonds, walnuts, and pecans in a food processor and grate until they become flour-like consistency. Add all remaining ingredients for the crust and mix again. Press dough into a pie dish.
2) Vegan Pumpkin Pie Filling:
To make pie filling: Combine all pumpkin pie filling ingredients (above) in food processor or blender and process until smooth. Pour mixture into pie crust.
3) Bake: Bake in 350 degree oven for approximately one hour, checking for doneness. For best results, chill before serving. Top with Coconut Cream Whipped Topping. Enjoy!
Coconut Cream Whipped Topping
Coconut Cream topping:
- 1 can full fat coconut milk, chilled in can overnight
- 2 T powdered confectioners sugar
- 1 t cinnamon1 t organic vanilla powder
Open chilled can of coconut milk without shaking it or turning it upside down. Use a spoon to carefully remove the top layer of opaque white substance that gathered at the top of the can. Add cinnamon and vanilla powder to the thick, coconut substance and whip with hand mixer until creamy (starting on low and progressing to a higher speed). Serve immediately. Enjoy!
Butternut Squash Casserole: Fall for Flavor!
Login: Kristin Meier
My neighbor, Ellen Kinzer, is my idol. She is a wife and mother of 4 beautiful and successful grown daughters, she volunteers her time at church and in the community, she has spectacular flower and vegetable garden, and she is always cooking up something fabulous in the kitchen.
The other day, she made Butternut Squash Casserole, first created by her eldest daughter, Erika. It looked and smelled so appetizing that I just had to give it a try. I added a little spice, some nuts, and some seeds and the result was a beautifully colorful and delicious tasting butternut squash casserole that is perfect for your next harvest gathering. Enjoy!
Butternut Squash Casserole Ingredients:
- 3 cloves garlic, minced
- 1 butternut squash
- 1 onion, diced
- 3 large organic carrots, diced
- 3 large stalks organic celery, diced
- 1 cup organic quinoa
- 1 cup organic *farro (you can just double the quinoa if you are gluten free)
- 2 cups vegetable broth (double this if you are cooking 2 cups quinoa)
- 1 T parsley
- 1 t savory seasoning
- 1/2 t pepper
- 1/4 t sage
- 1/2 c pumpkin seeds
- 1/2 c sunflower seeds
- 1 c dried cranberries or cherries 1 c slivered almonds
1. Cube butternut squash and place in roasting dish. Toss to coat with extra virgin olive oil, parsley, savory, sage, and pepper. Roast in 350 degree oven for about 1 hour.
2. Saute garlic, onion, celery, and carrots.
3. Cook quinoa in 2 cups vegetable broth per package instructions. Cook farro in water per package instructions and drain water after cooking.
4. Gently fold cooked quinoa and farro along with pumpkin seeds, sunflower seeds, dried cranberries, and slivered almonds into roasting pan with roasted butternut squash.
5. Serve warm.
*Though farro is not gluten free, it is an ancient grain that is minimally processed and contains considerably less gluten than wheat. It is significantly high in protein and fiber. It can be tolerated by some gluten-sensitive and even celiac sufferers, but do test it with a very small amount and/or speak to your nutritionist. If there is any doubt, substitute brown, wild or even black rice. Just about anything will go great with butternut squash.
Cauliflower crust pizza sounds like a concept better left unexplored. I’ll admit it. But when a friend made it for our family, it had a flavor that was unexpectedly remarkable. Cauliflower crust stands alone before you even add the “pizza”. But it was messy; breaking apart into gooey delicious chunks.
I researched tons of cauliflower crust pizza recipes, and they presented several challenges. They require egg and cheese. I tried substituting flax seed and vegan cheese; and was able to reproduce the flavor and texture. But the crust wasn’t something you could pick up with your hands. It was delicious and worth the effort, but I kept playing with it, eventually adding a gluten free baking mix.
I’d like to say the 3rd time was the charm, but I stopped counting after ten. But what I can say is that the hard work payed off, and I’ve got two variations of OUTSTANDING cauliflower pizza crust. Bon Appetite!
I cook everything to scale for an army, so feel free to cut this recipe in half. OR, freeze what you don’t use for easy access to future fast food.
Looking for healthy cookies? This vegan, gluten free banana chocolate chip cookie recipe is easy and awesome.
These healthy cookies were made by my awesome sister. She has four little dudes that are on course to become professional eaters, and spends many afternoon creating healthy treats for playtime after school. And it’s a good thing she lives right behind me; my kids are hungry too! I’d like to give her a shout out for embracing my vegan diet and always offering delicious alternatives. And I’m not surprised that she didn’t miss a beat when, not one, but two of my kids began waking up gluten free.
These healthy cookies were SURPRISINGLY moist, chewy and delicious, which is not always the case with vegan and gluten free ingredients. But Liz likes a challenge, and tried adding bananas.
And she won. Gluten Free Flour 0: Liz 1
Preheat oven to 350 degrees. Place flax into a small bowl and add water. Set aside while assembling other ingredients.
Soften butter and cream with sugar, flax and vanilla. Add mashed bananas. Add baking mix (I buy in bulk from Amazon), oats and chocolate chips and mix together. Place scoops of dough onto greased cookie sheet. Bake for about 15 minutes. Don’t expect leftovers.
Elizabeth Pasalich is a professional mom, aunt and sister.
Super easy gluten free banana bars: nutrient-rich and delicious!
In an effort to avoid those pesky fruit flies, I’ve the adopted the habit of freezing bananas just after their peak of ripeness. I use frozen bananas in a variety of delicious recipes, such as: frozen sorbet, smoothies, banana bread, and waffles. However, our consumption of the frozen bananas must be less than our acquisition of bananas because my freezer was beginning to be overtaken by bananas. No problem, I cleaned out the freezer, put on my apron, and began experimenting. I grabbed a variety of wholesome ingredients, plugged in the food processor, and in no time at all, filled the kitchen with the smell and taste of these yummy banana oat bars. Enjoy them for breakfast, lunch, snacks, or dessert!
- 1/2 c pumpkin seeds
- 1/2 c sunflower seeds
- 1/4 c chia seeds, optional
- 1/4 c hemp seeds, optional 1/2 c almonds, chopped
- 1/2 c walnuts, chopped
- 1/2 c unsweetened coconut
- 1/4 c flax
- 3 c Old Fashioned oats
- 1 T cinnamon
- 1 t vanilla
- 8 oz organic dates, pitted
- 8 ripe bananas (if frozen, defrost them in the microwave)
- 1/2 c beet, optional (if frozen, defrost)
Preheat oven to 350 degrees and grease 2 large cookie sheets. Process nuts and seeds in food processor and transfer to large mixing bowl. Add coconut, flax, oats, cinnamon, and vanilla to mixing bowl. Process dates in food processor. Add bananas and beets and process until smooth. Mix all ingredients well. Pour mixture onto greased cookie sheets and spread evenly onto pan.
Bake at 350 degrees for about 45 minutes. Allow banana bars to cool on pan for about 5-10 minutes, then cut into squares using butter knife. Use a large spatula to transfer oat bars onto cooling rack to cool. Can be frozen in freezer safe bags. Banana bars are great for breakfast, lunches, snacks, and dessert. Enjoy!
Serve banana bars to a hungry crowd!
Gluten Free Chocolate Chip Cookies
The mouth-watering aroma of warm chocolate chip cookies is hard to resist. And since “nothin’ says lovin’ like something from the oven”, a hot rack of cooling cookies is a crowd pleaser every time.
Marketing campaigns by the large name brand companies have convinced us that pre-made cookie dough will put time in our pockets (and money in theirs!). But have you ever looked at the ingredient list found on the label? Let’s just say that “lovin from the oven” is a bit insincere with all the hydrogenated trans-fats, HFCS, artificial flavorings and laundry list of unknown preservatives.
Making gluten free chocolate chip cookies isn’t complicated. Just stock the pantry with essentials. In the same time it takes to “break and bake”, you can serve the same plate of delicious without all the chemical contaminates. Bonus ingredients include omega-3s, protein and fiber!
1 cup raw nuts, soaked** 1/4 cup ground flax seed 1 cup GF flour* 1 tsp sea salt 1/2 tsp baking powder 1 tsp baking soda 2 tbsp vanilla extract 1 cup brown sugar 1 cup vegan butter (it’s easy to make your own butter!) 1 cup vegan chocolate chips
Preheat oven to 350 degrees. Soak cashews in water. Add flax seed to 1/4 cup water in a small bowl and set aside. Mix flour, salt, and baking powder and soda in a large bowl. Add soaked nuts, butter, sugar, vanilla and hydrated flax to a blender at high speed until consistency is smooth. Mix wet ingredients into dry, and add chocolate chips. Spoon onto a greased cookie sheet and bake for 13-15 minutes.
*Make your own with equal parts tapioca, oat and brown rice flours
**Soaking raw nuts improves the taste because dust, residue and tannins are released and rinsed away, creating a smoother flavor. As little as 20 minutes shows great improvement, but leaving them in a bowl overnight is fine. Just rinse thoroughly.
The delicious apple-cinnamon aroma will fill your home as you bake this healthy gluten free apple cobbler. Excellent for company, yet easy enough for everyday, this dish will quickly become a family favorite. If you are lucky enough to have left overs, this cobbler also makes an excellent breakfast dish or topping for your oatmeal. Enjoy!
10 organic apples, diced
3 T cinnamon
5 cups Meier’s Marvelous Granola
1 c sliced almonds as garnish
Preheat oven to 350 degrees. Add chopped apples to baking dish and coat well with cinnamon. Cover with foil and bake for about an hour, stirring occasionally. Remove from oven and top with granola. (You may prefer to stir in your granola. Either way, it’s delicious!) Return dish to oven and bake for about 15-20 minutes until warm. Serve warm with unsweetened almond or coconut milk or homemade whipped cream and top gluten free apple cobbler with sliced almonds. Enjoy!