Cooper's Chikin n Dumplins

"I sort of made up as I went along. A sautéed onion, celery, carrots reduced for a while in a cup of vegan chikin stock (from a cube). Added a cup of creamed corn and 6 small yellow potatoes mashed with skin on. Reduced for a while. Salt and pepper and 2 bay leaves. 

Added a little unsweetened almond milk for some creaminess. 

The biscuits were 2 cup flour, 2 teaspoon of baking powder and 3/4 cup of almond milk and about 1 tablespoon of oil and a pinch of kosher salt. Quick proof of the dough and then cut into 8 balls. Placed on top and put the whole pan in the over for 20 mins at 350-75 or until the biscuits were golden."

Vegan Pumpkin Pies

FROM:

http://minimalistbaker.com/creamy-no-bake-pumpkin-pie/

CREAMY NO BAKE PUMPKIN PIE

Oh how I love pumpkin pie. My favorite variety is a family recipe that I shared last year around this time. But this year, I wanted to make a from-scratch vegan version that required as little effort as possible. I’m happy to report the experiment was a total success.

Though this recipe requires more than 10 ingredients and 1 bowl, hands on prep time is only 30 minutes and there’s no baking involved, making this recipe quite simple and totally worth the effort.

It starts with a no-bake, completely natural vegan and gluten free crust made from dates, nuts, oats and pumpkin pie spice.

Next comes the filling: A creamy vegan pumpkin pudding that comes together in about 10 minutes (plus chilling time). The result is a from-scratch pudding that’s thick, pumpkin-y and perfectly sweet. So gorgeous.

NOTE: While making this pie I accidentally discovered a secret way to make perfect coconut whipped cream even if you get a bad can!

It happened when I thought I’d grabbed the powdered sugar from my newly organized mason jar pantry when I’d actually grabbed the tapioca flour. It couldn’t have been more perfect timing  because the can of coconut milk I’d bought was a dud, meaning it was still liquidy and unseparated after chilling. Humph.

I was ready to count it a loss when I accidentally added the tapioca flour and it thickened right up! I couldn’t believe it – literally thee best and thickest coconut whipped cream I’d ever made. And it stayed thick and luxurious in the fridge for days after. Plus, because tapioca flour is so fine it didn’t affect the flavor or texture one bit! I added in a little vanilla extract and powered sugar and ‘voila’ – perfection! I did try this method with a can that produced plenty of thick cream after my initial test and it didn’t seem to help as much. So I would only add tapioca flour in the case that your coconut milk is still liquidy after chilling as more of a “last chance” method of saving it.

More coconut whip tips:

– Make sure your coconut milk is fresh – I find the longer it’s set on the shelf the less likely it is to whip.
– Give cans a shake test in the store. If it does a lot of sloshing around it probably isn’t a good can.

Look at those peaks! Hubba hubba. Where should I put all that whipped cream? Oh yeah, ON MY PIE.

This pie is an absolute dream.

The crust is perfectly sweet and super moist, yet holds its shape.
The filling is like pumpkin heaven on a spoon.
And the coconut whipped cream MAKES it.

Make this pie this holiday season. Your family will love it! Also, stay tuned for an even simpler version coming soon. Hooray!

4.6 from 23reviews

CREAMY NO BAKE PUMPKIN PIE

 

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PREP TIME

6 hours 30 mins

COOK TIME

10 mins

TOTAL TIME

6 hours 40 mins

 

A creamy, no bake pumpkin pie with a date-pecan-oat crust and a vegan pumpkin pudding filling. Topped with fail-proof coconut whipped cream!

Author: Minimalist Baker

Recipe type: Dessert

Cuisine: Vegan, Gluten Free

Serves: 8

INGREDIENTS

CRUST

• 2 cups pitted dates (deglet nour or medjool)
• 2 cups raw nuts (I used half pecans, half almonds)
• 1/4 cup gluten free oats (or sub unsweetened coconut flakes for a different flavor)
• 1/2 tsp pumpkin pie spice

PUMPKIN FILLING

• 1 cup pumpkin puree
• 3.5 Tbsp cornstarch
• 1/3 cup sugar (raw or granulated)
• 1/2 tsp pumpkin pie spice
• pinch sea salt
• 1 2/3 cup unsweetened milk (any kind, though I'd recommend almond or dairy)
• 1/2 tsp vanilla extract
• !COCONUT WHIPPED CREAM
• 1 13.5 ounce can full fat coconut milk chilled overnight (I recommend Thai Kitchen brand)
• 2-5 Tbsp powdered sugar, depending on preferred sweetness
• 1/2 tsp pure vanilla extract

INSTRUCTIONS

1. To make the filling, place all dry ingredients in a saucepan and whisk to combine. Then add pumpkin puree and whisk again. Slowly pour in milk and stir again until well combined.
2. Place over medium heat and bring to a low bubble - not boil - whisking often. Once it starts bubbling and getting thick, reduce heat to medium-low and continue cooking until a visible ribbon forms when spooning it across the top. It should be thick and kind of jiggly. During this process switch to a rubber spatula for stirring to ensure the pudding isn't sticking to the bottom or sides of the pan.
3. Remove from heat and add vanilla and whisk. Let set for 5-10 minutes, then transfer to a glass bowl and cover with plastic wrap, making sure the wrap TOUCHES the pudding - otherwise a film will form.
4. Refrigerate for several hours or until completely chilled and set.
5. In the meantime, prepare crust by adding dates to the food processor and pulse until it forms a ball - or at least until small bits remain. Remove from food processor and then add nuts, pumpkin pie spice and oats. Pulse until almost a meal, then add back in the dates a little at a time until a "dough" forms.
6. Transfer to a lightly greased pie pan or small glass baking dish and press until uniformly flat and it comes up the edges 1.5-2 inches, making a crust (see photo). It doesn't have to be perfect, just make sure there are no gaps or cracks. Cover with plastic wrap and refrigerate or set on counter until filling is chilled.
7. When the pudding is ready, place a glass mixing bowl in the freezer to chill for a few minutes so you can prepare your coconut whipped cream (make sure the can has been chilled overnight to harden - otherwise it won't whip).
8. Without shaking or tipping the can, remove the top and gently scoop out the top thick, solid portion of the coconut milk, known as the cream. Leave the clear liquid at the bottom of the can and reserve this for smoothies or other uses.
9. Beat the cream to incorporate it. At this point it should start firming up, but if not add a couple Tbsp of tapioca flour and it should thicken right up! Then add in desired amount of powdered sugar 1 Tbsp at a time, as well as the vanilla extract. Cover and refrigerate until serving the pie.
10. Once the crust and filling are both ready, pour the pudding over the crust and spread to smooth. Let it chill for several more hours or ideally, overnight. Top with coconut cream when serving. Will keep for several days covered in the fridge.

NOTES

* Prep time includes chilling time as well. Actual hands on prep is less than 30 minutes.
* Pudding recipe loosely adapted from vegetarianabout.com
* Nutrition information includes generous toppings of coconut whipped cream.

NUTRITION INFORMATION

Serving size: 1 slice Calories: 467 Fat: 26 g Saturated fat: 6 g Carbohydrates: 58 g Sugar: 42 g Sodium: 90 mg Fiber: 7 g Protein: 51 g

FROM:

http://thegreenforks.com/vegan-pumpkin-pie/

Vegan Pumpkin Pie

Serves: 8

 

Ingredients

• 1 single 9-inch pie crust
• 2¼ cups canned pumpkin
• ½ cup pure maple syrup
• ¼ cup plain non-diary milk (or canned coconut milk)
• 1 tablespoon coconut oil
• 1 teaspoons vanilla extract
• 2 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground nutmeg
• Pinch ground cloves
• ½ teaspoon sea salt
• 3 tablespoons cornstarch

Instructions

1. Preheat oven to 350 F. In a blender, purée together pumpkin, maple syrup, milk, coconut oil, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm (a little jiggle is okay). After baking for 40 minutes, if the edges appear to be browning too rapidly, carefully remove the pie and apply crust protectors/tin foil to the edges to keep from getting too dark.
2. Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.

Notes

You will need two (15-ounce) cans pumpkin purée for this (one can has about 1¾ cups)

Sushi!

Rice Free, Fish Free: Assorted Raw Veggie Sushi & Yam Rolls

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Raw Organic Veggie Sushi

Who says you have to ditch the sushi rolls to be healthy? Crowd pleasing, mouth watering and super fun to make sushi rolls sans rice, sans fish and full of living nutrients. Down here in Sayulita we take every opportunity to host friends and introduce them to new and healthy or cooked cuisine. Kevin from WildBodyWellness.com and I prepared a massive platter of assorted sushi rolls for our guests the other day. Everyone loved them! (Even the self proclaimed sushi haters and non-raw fooders).

Mixed Veggie Sushi Rolls:

• Raw Organic Nori Rolls
• 3 Avocados, Sliced
• 1 Large Beet, Shredded
• 1 Bag of Sunflower Sprouts
• 1 Bag of Pea Sprouts
• 1 Bag of Red or Green Leaf Lettuce
• 3 Red or Yellow Bell Peppers, Sliced
• 2 Cucumbers, Sliced

Instructions:

Step 1: Place your Nori Sheets on a damp, not wet cutting board. Place a row of sliced avocado, cucumber, assorted veggies, lettuce & sprouts in the upper middle of your nori sheet. You can mix and match your veggies, some can have carrots or beets or both, some can just have cucumber and bell peppers, some have lettuce, some have sprouts etc. You can use the cauliflower rice in any of the rolls, or leave it out.

Step 2: Fold over the top and roll, and place at the top of your cutting board.

Step 3: Use a very sharp knife to slice your sushi rolls and place on a platter for serving.

Cauliflower Rice:

• 1 Head of Cauliflower
• 1 Avocado
• 1 tbsp. Dulse Flakes
• 1 tsp. Himalayan Salt
• 1 Lime, Squeezed
• 1 tsp. Chili Powder *optional

Instructions:

Step 1: In a food processor, pulse your cauliflower until fine like rice (or use parsnip).

Step 2: Add avocado and seasonings and mash together with a fork.

Step 3: Use to spread on your nori sheets as desired.

Yam Veggie Sushi

 Ingredients:

• 2 Medium Sized Yams, Peeled, Cubed and Steamed
• 1 Bag of Sunflower Sprouts
• 1 Large Cucumber, Sliced
• 2 Avocados, Sliced
• 1 Red or Yellow Bell Pepper, Sliced

Instructions: Follow the same instructions above, let the yams cool a bit before handling them so you don’t burn your hands 

Raw Veggie Sushi

 Dipping Sauce: You can use wheat free Tamari sauce for dipping or create a new one. We used wheat free Tamari and honey mustard lime dressing.

Want to try 21 days of raw food and juicing with us? Click here to learn more about our new 2013 21 Day Raw Food Reset Cleanse. 

Lentil Dal Burgers

Recipe Ingredients for Whole Foods Vegan Lentil Dal Burger (2 patties)

2 1/2	oz lentils
2	oz potato
1 1/2	oz onion
1	oz chickpea flour
1	oz eggplant
1/2	oz peas
1	tbsp lemon juice
1	tbsp canola oil
1	tsp ginger
1	tsp garlic
1/2	tsp salt

Asian Cabbage Slaw, variation 1

1/2 Red Cabbage, shredded
1/2 White Cabbage, shredded (Approx 6-8C Shredded Vegetables)
2 Spring Onions, julienned
Pinch of Chili Flakes (optional)
Juice of 1 Lime (Approx 2T)
1” Fresh Ginger, Minced
3T Brown Rice Vinegar
1T Tamari
1/2t Coconut Sugar (or other sweetener)
1t Sesame Oil
1T Neutral Oil
1/2C Chopped Toasted Cashews (optional)

Combine the shredded cabbage and green onions in a large bowl. Add all the remaining ingredients and mix well. This salad benefits from sitting at room temperature for a while to allow the flavours to mingle and the cabbage to slightly soften. I added some toasted cashews to the leftovers and would recommend it!

Sweet Potato, Red Lentil & Sesame Patties

http://coconutandberries.com/2013/12/01/sweet-potato-red-lentil-sesame-patties-with-asian-style-cabbage-slaw/

Sweet Potato, Red Lentil & Sesame Patties:

2 Medium Sweet Potatoes, Baked in their Skins (to yield 1 1/2C Mashed)
1/2C Red Lentils
1/2C Chickpea Flour
2T Sesame Seeds, Toasted
3-4 Green Onions, Chopped
Salt & Pepper

Bake Sweet potatoes if you haven’t done so already. Simply prick them with a fork, place on a baking tray to catch any drips and cook in a preheated oven at 200C/400F for approx 45 minutes, or until soft. Set aside to cool.

Rinse the red lentils well then add to a pan with 1C water. Bring to boil then reduce heat and simmer for 15 minutes, or until water is all absorbed. Set aside to cool.

Remove sweet potatoes from their skins and mash well in a bowl with the red lentils. Add the chickpea flour, toasted sesame seeds, green onions and seasoning and stir well to combine.

Place in the fridge for 30 minutes to firm up a little as the mixture will likely be very soft.

Preheat oven to 180C/350F, line a baking sheet with parchment paper. Using a large cookie scoop or 1/4C measuring cup scoop spoonfuls of the mixture onto the baking sheet. Using damp fingers flatten into patties and smooth the tops if necessary.

Bake for approx 25 minutes until the surfaces are dry. Leave to cool for 10 minutes on the baking sheets as they are a little fragile straight out of the oven. They firm up further once cooled.

Serve with non-dairy yogurt with a squeeze of lime, or your favourite dip.

Vegetarian "Beef" Strogonoff

Recipe and photo courtesy of gardein

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2 servings

Ingredients:

• 1 package gardein beefless tips
• 1 small onion, diced
• 8oz cremini mushrooms, sliced
• 1 tbsp canola oil
• 1 clove garlic, minced
• 1 15-ounce can cream of mushroom soup or vegan cream of mushroom soup
• 3 tbsp sour cream or non-dairy sour cream substitute
• 1/2 cup dry white wine
• 1 tbsp chopped fresh parsley
• 2 cups flat noodles, cooked and drained

Preparation:

Heat the oil in a medium sauté pan and lightly brown the vegetarian "beef" on all sides. This should take about 6-7 minutes.

Add the onions and mushrooms to the pan and continue to cook for another three minutes.

Stir in the cream of mushroom soup and sour cream, then stir in the wine and cook for another ten minutes.

Serve your vegetarian "beef" stroganoff over cooked noodles and garnish with fresh chopped parsley.