Author: Brenda

Okay, last entry in my “pumpkin spice” marathon…just in time for Thanksgiving.  

This pie is fabulous! This is DEFINITELY something to be THANKFUL for!

I know this is incredibly late for Thursday, but if you don’t have the ingredients for this at home, I’m hoping you have time to get them. That’s how good this pie is. (There are only 12 ingredients – 4 for the crust and 8 for the pumpkin filling. Chances are many of you may already have everything you need at home.)

This recipe was SO easy – zero problems. And the best part is: It looks like a regular pumpkin pie. It holds its’ shape like a regular pumpkin pie. It tastes like a regular pumpkin pie!

The recipe I’ve typed below has a couple of tweaks from the original recipe. I definitely can’t claim this as my own, it came from the Minimalist Baker, but I will be baking it again and again. (You’ll find the original recipe, from the Minimalist Baker, at the end of this post, below my disclaimer.)

My tweaks:

1.  I didn’t make the gluten free pie crust. Gluten free pie crust and I don’t get along. Wholly Gluten Free Pie Shells make me happy.
2. I used a food processor, not a blender.
3. I used potato starch, not corn starch.
4. I used table salt, not sea salt.

My thoughts:

While I didn’t make milk or oil substitutions, I’m thinking you could probably substitute your favorite, non-dairy milk in place of the almond milk. Same goes for the oil – I suspect you could use vegetable oil. But, I can’t say for sure.

Vegan Gluten Free Pumpkin Pie

Preheat oven to 350 degrees.

CRUST

• I used a Wholly Gluten Free 9” Pie Shell (Take shell out of freezer 3 hours before adding filling.) Gluten free pie crust recipe can be found beneath my disclaimer at the end of this post.

FILLING

• 2 ¾ cups pumpkin puree
• ¼ cup maple syrup
• ¼ cup brown sugar
• 1/3 cup unsweetened almond milk
• 1 Tbsp olive oil
• 2 ½ Tbsp potato starch
• 1 ¾ tsp pumpkin pie spice (or mixture of ginger, cinnamon, nutmeg & cloves)
• ¼ tsp salt

Add all pie filling ingredients to food processor, blend until smooth. Scrape sides as needed. Pour filling into unbaked crust.

Bake for 58-63 minutes. The crust should be light brown and the filling just a bit jiggly with some cracks on top. Remove from oven and let cool completely before loosely covering. Place in refrigerator to fully set for 4-6 hours, preferably overnight.

That’s it. It’s that easy.

Shout out to Mitch Klein for sending me this recipe. Thank you!!

Enjoy!

Thanks for stopping!

Brenda

Disclaimer:                                 

These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!

Home

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Thanksgiving Day is getting CLOSE! Here’s another “pumpkin spice” recipe.

I can’t take any credit for this recipe. My daughter-in-law, Jamie, found it. Then she offered to shop for the ingredients and make it. A greatly appreciated offer, cooking vegan/gluten free has it’s challenges and if she was up to it, I was happy to let her do it.

They turned out great! Not too sweet, crust has a nice texture and the filling was light and creamy. Not too filling, which was good, because I was able to eat two of these cheesecakes without feeling too full. 😉

You’re going to like these, a lot, and you’ll need time to run to the grocery store and pick up the ingredients, so without further delay, here’s the recipe.

NO BAKE PUMPKIN CHEESECAKE (VEGAN & GLUTEN FREE)

For the crust:

• 1 cup packed pitted dates (about 10)
• 1 cup whole or halved walnuts
• 1/2 cup whole or halved pecans
• 1/2 cup almond flour

For the cheesecake:

• 2 cups cashews, soaked and drained
• 1 cup pumpkin puree
• 1/2 cup canned coconut cream
• 1/4 cup refined coconut oil
• 1/3 cup maple syrup
• 2 Tbsp lemon juice
• 1.5 Tbsp pumpkin pie spice
• 1 tsp vanilla extract
• 1/4 tsp sea salt

Optional toppings: Coconut whipped cream, candied pecans

INSTRUCTIONS

1. Pour boiling water over cashews and let soak for 1 hour uncovered.
2. In a food processor, blend dates, walnuts, pecans and almond flour until a sticky dough forms; about 2-3 minutes.
3. Evenly divide the crust between 12 lined muffins tins (about 1.5 -2 Tbsp of crust per cheesecake). Press down with fingers or the back of a spoon. Set aside in the freezer.
4. In a high speed blender, blend all cheesecake ingredients until smooth, about 5 minutes. Adjust spices and sweetness to taste.*
5. Spoon batter into muffin tins and fill to the rim. You can use the back of a spoon or butter knife to smooth out the top surface.
6. Place in the freezer to set for about 3-5 hours. (If freezing for longer, remove from freezer at least 30 minutes before serving.) Serve with coconut whipped cream and/or candied pecans.

NOTES:

*These cheesecakes are subtly sweet, but feel free to add more maple syrup if you prefer a sweeter dessert.

Because I didn’t make this recipe, I don’t have any prep pics, but you’re going to enjoy the pics I have. I can tell you that Jamie said this was not difficult to make.

Enjoy!

Thanks for stopping!

Brenda

(I’ve pasted the original recipe below my disclaimer because I couldn’t get their link to work.)

Disclaimer:                                 

These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!

Here’s the recipe Jamie found:

We’re in the thick of the pumpkin spice season and I have several pumpkin spice recipes I’m hoping to post. I’m behind the eight ball here, with not much time for all of the wisdom that I hope to impart! LOL

So, with no time to waste, below you will find Bradley’s recipe for a delicious, fluffy and somewhat puffy pancake. (This recipe can be tweaked to make a great pancake for those who don’t have food allergies/sensitivities.)

Pumpkin Spice Pancakes (Vegan/Gluten Free) credit: Bradley Halfman

Ingredients:

Start warming your pan. Pancakes turn out best when the pan you’re cooking them in is hot, so start heating your pan slowly as you mix these up.

• 1 1/2 cups Measure For Measure Flour (or your favorite flour)
• 3 1/2 tsp baking powder
• 1 tsp salt
• 1 1/2 Tbsp granulated sugar
• Cinnamon, cloves and ginger (to taste/smell)
• 1 1/4 cups almond milk (or your favorite milk)
• 1/4 cup pumpkin puree (I use Kroger brand)
• 2-3 Tbsp canola oil (or your preferred oil)

Combine all dry ingredients in mixing bowl with a whisk. Then add milk, pumpkin and oil – in that order. (If batter is thicker than you like, you can add more milk. Keep in mind, the thinner your batter, the thinner your pancake. I’ve found if my pan is warmed up and my heat is consistent, I can actually make a thicker gluten free pancake, which will cook all the way through without burning.)

Use a fair amount of oil in bottom of pan. (If you want to check if pan is ready, get a couple fingers wet and flick a drop or two of water into pan. If it sizzles, you’re good to go.)

Drop batter into hot pan. As they get closer to flipping them, hopefully your pancakes will give you the telltale sign of little bubbles popping and leaving small holes in the top of your pancake. When it’s time to flip, I add a little more oil to the pan and swish it around. I’ve had good luck with the pancakes popping right out of the pan.

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Serve warm with pancake syrup or maple syrup. Coco Whip whipped topping is always a fun addition on top. If you REALLY like your pumpkin spice (as much as Bradley does), sprinkle some of the pumpkin spices on top of the whipped topping!

Enjoy!

(Note: I don’t like the texture of gluten free pancakes when warmed up a day later. I only cook up as many pancakes as I know we’ll eat that day and refrigerate the remaining batter for another day!)

Thanks for stopping!

Brenda

Disclaimer:                                 

These recipes and tips are not guaranteed to work or be safe for everyone. Allergies are extremely complicated and vary for each individual. It is still your responsibility to read labels to ensure your safety. I cannot be held liable for any ill effects from using my tips to avoid your allergies. (Sorry guys, I don’t foresee any problems, but Momma’s gotta cover her backside, ya know?) Just read your labels! Do your research!

Grocery prices and the ever rising cost of gas are motivating me to try and use what food I have at home instead of running to the store to fill a food gap.

One recent Wednesday, my resolve was tested as I smelled the pork ribs and steak I’d earlier slathered with BBQ sauce, cooking in my crock pot. Coleslaw would be necessary, but my veggie drawer told a different story. It held no cabbage – shredded or not; just carrots, celery and a crown of broccoli. I’d made broccoli slaw once or twice, but only with the packaged broccoli slaw mix. I wondered…can you make broccoli slaw with a crown of broccoli? I eyed the crown which was taunting, no, challenging me. Challenge accepted. Hello Google.

There were tons of broccoli slaw recipes. Some gave the option of using the crown, which is where I needed direction. (I already knew I’d use my mom’s dressing recipe.)

The recipe said to cut the florets off the stem and thinly slice them in the food processor using the slicing blade. I could do that.

After cutting the florets off the stem, I put about 1/3 of my florets in the food processor, which apparently didn’t get the “thinly sliced” memo. Instead, it mowed through the florets. It was a floret massacre, little green shards everywhere! (See pic below.) It looked nothing like the packaged broccoli slaw I buy in the store.

I panicked, but cooler heads prevailed. I refused to run screaming to the grocery store, in search of ready to go shredded broccoli slaw. I got my big knife and chopped the remaining florets.

Next step said to peel the stems of the broccoli before grating them. I’d never peeled broccoli stems before, so I googled “How to peel broccoli stems”. It said, “Use a knife.” Thank you Captain Obvious! Peeling the stems was easier said than done and it didn’t last long; not because I finished quickly, I simply lost patience. I decided to get my big knife out again and chop up those stems, peel and all. I chopped until they looked similar in size to packaged broccoli slaw.

Then I peeled a carrot (that I can do) and shredded it. Next I diced up some celery. I mixed up my mom’s dressing recipe and poured it over the salad. I added craisins and sunflower seeds. (These were suggested in the online recipe that helped me realize I could use a crown of broccoli for slaw. A link for it is at the end of this post.)

Couple hours later I served the broccoli slaw with our pork and it was fabulous! I’ve since made it for a couple parties and had several people ask for the recipe, so here it is.

Brenda’s Vegan Broccoli Slaw

• 1 crown broccoli (or 1 bag shredded broccoli slaw)

• 1-2 carrots

• 1 stalk celery

• 1/2 – 3/4 cup Hellman’s Vegan

• Mustard (couple shots)

• Vinegar (to taste & smell)

• Sugar (to taste) I made mine a little sweet.

• Salt & pepper to taste

• Dash of almond milk if you want to thin out the dressing, but don’t thin it out too much. This slaw tastes best with a creamy dressing.

• Craisins, sunflower &/or slivered almonds are optional

What to do:

Wash & dry broccoli and celery

Cut florets off stems and thinly slice with a large knife.

Slice broccoli stems into thin strips. (Feel free to peel it first if you can master that.)

Peel & grate carrot(s)

Thinly slice celery

In small bowl combine Hellman’s Vegan, mustard, vinegar, salt and pepper. Keep mixing until you get the flavor and consistency you want. Pour it over your slaw mixture.

Refrigerate before and after serving. Best if eaten in about 3 days.

Enjoy!

Thanks for stopping.

Brenda

Broccoli Slaw

Meatless Fridays – not a fan. I’ve never made that a secret. I don’t eat seafood, while most everyone else seems to enjoy a fish fry. So, the seven Fridays in Lent are a bit challenging for me when it comes to meals. Last Friday, Kevin stepped in with a suggestion of bean nachos. They turned out great.

Black Bean Nachos (Vegan)

This is what I did:

½ – ¾ can of vegetarian refried beans (Some refried beans contain pork lard. You can actually find cans that say “vegetarian” on them.)

½ can black beans (Drained & rinsed.)

Stir the two together. Then add to taste (I also smell it, but that’s me.) cumin, cayenne pepper, chili powder, garlic powder, onion powder, paprika, salt and pepper. Mix it all up, then pour in some salsa to thin the mixture a bit, but be careful not to make it runny.

Spread tortilla chips on baking sheet/pan.

Spread bean mixture over the top of the chips with a spoon. You’ll probably need to use a couple of fingers too – this stuff is thick.

Cover your nachos with vegan cheese. (This time I used Daiya Mexican 4 Cheese Shreds, which is really good; but I also like Violife and Simple Truth cheese alternatives.)

Bake at 350 degrees approximately 10 minutes or until cheese melts. Keep in mind, non-dairy cheeses take longer to melt, some never melt entirely.

Serve right out of the oven with diced onions, peppers and tomatoes, shredded lettuce, black olives, guacamole, non-dairy plain yogurt alternative (I use So Delicious brand) and salsa.

Enjoy!

Thanks for stopping!

Brenda

https://daiyafoods.com/?s=mexican+4+cheese+shreds

https://violifefoods.com/us/our-products/

https://www.kroger.com/search?query=simple%20truth%20non-dairy%20cheese&searchType=default_search&fulfillment=all