Tuesday, November 27, 2012

Raw, Vegan Pumpkin Cheesecake by Laura Friendly

I was looking for a vegan pumpkin cheesecake recipe that did not use highly processed, vegan cream cheese. This recipe was exactly what I was looking for, and it tastes just like cheesecake. Thank you Laura for sharing this amazing recipe!

Monday, November 26, 2012

Vegan - Chocolate Pumpkin Bourbon, Pecan Pie

I made this pie for my Thanksgiving dessert, and it's safe to say,
it was the best pie I've ever made.

I got the inspiration to add bourbon to my pecans after drooling over a picture for
Bourbon Pecan Pie, that Chad and Derek Sarno of Wicked Healthy Food posted. 
(still waiting for their recipe)

I served this pie warm, with raw vanilla "nicecream" on top – do it.

Chocolate Pumpkin Bourbon, Pecan Pie
Vegan, Gluten Free
by Sarah Farsh November 22, 2012
  • home made, pie shell - click for recipe, or use a pre-made pie shell of choice.
  • 1 1/2 cup cooked pumpkin (canned pumpkin is fine)
  • 2 tbsp melted coconut oil
  • 3 heaping tbsp unsweetened chocolate powder
  • 1/2 cup maple syrup
  • 1/4 cup oats
  • 1 vanilla bean, insides scraped (or 1 tsp vanilla extract)
  • 1 tsp cinnamon
  • dash of nutmeg
  • 1 cup chopped pecans
  • 1/2 cup maple syrup
  • 3 splashes good bourbon, I used Makers Mark
  • 1 tbsp corn starch
In a Vitamix or high powered blender, blend together pumpkin, coconut oil, chocolate powder, 1/2 cup maple syrup, oats, vanilla, cinnamon and nutmeg. If you don't have a high powered blender, just use 1/2 cup oat flour instead of whole oats, and mix all ingredients in a large bowl. Pour pumpkin/chocolate mixture into pie shell and bake at 350 for 35 - 40min. Meanwhile, warm up pecans, 1/2 cup maple syrup and bourbon in a pan. Slowly add in corn starch and mix continuously until liquids thicken up a bit - about 5min. You can add a little more corn starch if you need it to be a little thicker, the consistency should be similar to caramel. Poor pecan mixture on top of pie and spread evenly. Serve with an ice cream of choice or all on its own!

Raw, Vanilla Nice Cream
  • 4 cups ice
  • 1/2 cup raw cashews
  • 1 tsp vanilla extract
  • 1/4 - 1/2 cup maple syrup
Blend all ingredients together quickly in vitamix. Serve immediately. 

Wednesday, November 14, 2012

Sweet Potato and Pumpkin Mash with Caramelized Onions

An easy and festive side dish that will make everyone go mmmmm!

Sweet Potato and Pumpkin Mash with Caramelized Onions
by Sarah Farsh November 15, 2012

  • 2 sweet potatoes, baked and skins removed
  • 1 small sugar pumpkin, seeded, baked and skin removed
  • 2 small yellow onions, sliced thin
  • 1 tbsp paprika
  • 1 tsp dried lemon peel
  • 1 tbsp chili powder
  • salt and pepper to taste
  • optional: 2 tbsp olive oil for caramelizing onions
Heat up a skillet (using the optional olive oil) and saute onions on medium heat, stirring occasionally, for 15 - 20min. If you are not using oil, you can use water to make sure the onions don't stick together. Follow my dry saute directions here. Meanwhile, in a large bowl, mash potatoes and pumpkin together, adding all spices. You may use a hand blender, fork, or Vitamix. Top with the caramelized onions.

Saturday, November 10, 2012

Pumpkin Spice Loaf

I got a bonus piece of Long Island Cheese Pumpkin from my friend Ellie - thanks Ellie! I found this recipe for Pumpkin Spice Bread from Susan Voisin's site, and I thought it would be a perfect way to use my very last piece of pumpkin for the season.

The only changes I made to Susan's recipe were:

  • Substituted 1 1/2 cup sugar with 1 cup maple syrup.
  • Substituted 1/2 cup oil with 1/2 spiced apple butter.
  • Instead of canned pumpkin, used one cup of my baked Long Island Cheese Pumpkin (skin and seeds removed).
  • Added a pinch of cardamon.
  • Baked for 10min longer than the recipe called for.
  • Did not wait for it to cool before eating... because I was too hungry and it smelled too good.. but I'd advise to follow this step.

it was delicious.

Friday, November 9, 2012

Miso Lemongrass Probiotic Soup

I was feeling a bit under the weather for the past couple days... Runny nose, dry throat and itchy eyes. I felt like my immune system was down; maybe it was because of the hurricane we just had in my area... or maybe it could have been the nor'easter! Whatever it was, my body was out of whack, and I needed something nourishing to make me feel better.

I craved something full of phytochemicals and probiotics, so I thought I'd make a healing soup. I made up this soup by combining the flavors and ingredients of my two favorite soups: Vietnamese Pho and Japaneese Yosenabe soup. It was really, really good... And after I devoured a large hot bowl of this magical soup, I felt all better.

Miso Lemongrass Probiotic Soup
Miso Lemongrass Soup with Sprouts, Bok Choy, Shitaki Mushrooms, Squash and Cilantro
by Sarah Farsh November 9th, 2012
  • 1 yellow onion, sliced
  • 1 head broccoli, florets
  • 1 head baby bok choy, sliced
  • half acorn squash, seeded and sliced (or squash of choice - I kept the skin on.)
  • 2 cups shitaki mushrooms, whole
  • 1 sprig of lemongrass, copped
  • 1 tbsp fresh ginger, minced
  • 4 tbsp miso paste
  • 1 tsp red chili flakes (leave out if your a baby)
  • 5-7 cups of water (depending on how soupy you'd like this to be)
  • Garnish: hand full fresh cilantro, raw sprouts, 1 raw jalapeno sliced, and a heavy drizzle of Sirracha sauce.
In a large soup pot, boil squash in water. Add (in this order) broccoli, onion, bok choy, mushrooms, lemongrass, ginger and chili flakes. Let boil for 2 minutes, then turn off heat. Stir in miso paste once soup stops boiling. *It's important not to boil the miso paste because it kills the healthy enzymes it has to offer you. Ladle soup into a large bowl and garnish with cilantro, raw sprouts, jalapeno and the optional Sirracha sauce.