From My Kitchen

Raw Vegan Fudge

3/29/2020

1/2 cup virgin coconut oil
1/4 cup raw almond butter
(or nut butter of choice)
1/2 cup carob powder
(or cocoa powder)
1/2 cup pure maple syrup
(or agave nectar)
1 tablespoon pure vanilla extract
pinch fine grain salt, to taste

OPTIONAL:
3/4 cup raw walnuts, roughly chopped

With electric beaters, beat together the coconut oil and almond butter. Sift in the carob powder and beat again until combined. Pour in the agave nectar, vanilla, and salt and beat until smooth. Stir in the walnuts (optional). Line a loaf pan with a piece of parchment paper. Scoop the chocolate mixture into the pan and spread out until even. Place in freezer for 1 hour, take out of pan and cut in to small squares. Serve

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Vegan Pumpkin Pie (Gluten-Free)

3/29/2020

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from the Minimalist Baker
CRUST

6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
1 1/4 cup Gluten Free Flour
1/4 tsp salt
4-6 Tbsp ice cold water

FILLING

2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup unsweetened plain almond milk
1 Tbsp olive oil (or melted coconut oil)
2 1/2 Tbsp cornstarch or arrowroot powder
1 3/4 tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
1/4 tsp sea salt

Instructions

To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan. If it cracks, don’t stress - you can reform it with your hands once you get it in the pan. But try and be gentle.
To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it - just do it.
Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process - it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.

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Stuff Roasted Butternut Squash

3/29/2020

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from It Doesn't Taste Like Chicken
For the butternut squash:

1 butternut squash
1 tablespoon olive oil

For the stuffing:

1 tablespoon olive oil
2 carrots , peeled and chopped
2 stalks of celery , chopped
1 yellow onion , chopped
2 cloves garlic , minced
1/2 cup wild rice
2 cups vegetable broth
1/2 cup white rice (I used Basmati)
1/2 cup walnuts , chopped
1/2 cup dried cranberries
1 teaspoon fresh sage , chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme

Preheat your oven to 350F (180C).
To make the butternut squash: Cut the butternut squash in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each squash and rub around to coat. Bake for 60 to 75 minutes until the squash is cooked and fork tender. The timing may vary a bit depending on the size of your squash. Be careful not to overcook the squash as it will still bake more when assembled and heated later on.
Once baked, remove the squash from the oven. Let it cool enough so that you can handle it. Scoop out the flesh in the center of both squash halves, leaving about a 1-inch border all around. I like to score a line with the tip of my spoon 1-inch from the edges before I start scooping so I have a guide to follow. Set aside the scooped out squash flesh and chop it up.
To make the stuffing: In the meantime when the squash is baking, you can prepare the stuffing. In a large pan, heat the olive oil over medium-high heat. When hot sauté the carrots, celery, onion, and garlic until the veggies soften and begin to brown. Add the wild rice and veggie broth to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the broth.
Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped squash flesh. Stir well to combine.
To stuff the squash: Pack in as much of the stuffing into both sides of the squash as you can. You will likely have leftovers, but I like to pack it in nice and firmly and make both sides heaping full. Pick up one squash half and flip it on top of the other. Use kitchen string to tie up the squash in 3 or 4 places holding it together. At this point you can choose to let it cool, cover with foil and store in the fridge for up to 3 days until ready to bake. Or you can bake it right away.
When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. The slices are tender and will easily fall apart, to help hold them together use a wide spatula, and carefully transfer them to the plate.

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Vegan Apple Crisp (Gluten-Free)

2/26/2020

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from Well Plated
FOR THE APPLE FILLING:

4-5 large crisp apples
1/2 cup dried cranberries
3 tablespoons pure maple syrup
1 tablespoon cornstarch
Zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg

FOR THE CRISP TOPPING:

1 cup gluten free rolled oats
3/4 cup chopped pecans or walnuts, not toasted
1/2 cup almond meal
1/2 cup unsweetened shredded coconut
1/2 teaspoon ground cinnamon
1/4 teaspoon Real salt (pink)
1/4 cup melted virgin coconut oil
1/4 cup pure maple syrup

Instructions

Place a rack in the center of your oven, then preheat the oven to 350 degrees F. Peel and core the apples, then cut them into 1-inch chunks.
In the bottom of a 9x9-inch baking dish or other 2-quart casserole dish, mix together the apples, cranberries, maple syrup, cornstarch, lemon zest, lemon juice, cinnamon, ginger, and nutmeg. Set aside.
In a medium bowl, prepare the topping: Stir together the oats, nuts, almond meal, coconut, cinnamon, and salt. Drizzle the oil and maple syrup over the top, then use a spatula to combine until the dry ingredients are evenly moistened. Sprinkle the topping over the filling.
Bake the crisp for 45 to 50 minutes, or until the filling is bubbling and the top is golden. Check at the 30-minute mark—if the crisp starts browning too quickly, lightly tent it with foil, then continue baking as directed. Let rest for 5 to 10 minutes.

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Perfect Brown Basmati Rice

2/26/2020

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by April Anderson
Just Another Natural Nut

rinse 1 cup of brown Basmati rice
soak for 30 minute covered in water (helps prevent the grains from breaking during the cooking process)
drain, place in medium saucepan and add 2 cups of water and salt to taste (a little pinch or 2)
bring to a boil, cover and turn down to simmer for 35 to 40 minutes until liquid is absorbed. Best to check after 30 minutes to ensure their is still liquid in the sauce pan.
remove from heat, remove the lid and place on a clean kitchen towel over the pot. replace the lid and let sit for 10 minutes and then enjoy! Serves four to six.

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Raw Vegan Fudge

Vegan Pumpkin Pie (Gluten-Free)

Stuff Roasted Butternut Squash

Vegan Apple Crisp (Gluten-Free)

Perfect Brown Basmati Rice

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