Category: Recipes I Have Tried

Instructions

Prep the Pumpkin: Wash and dry the exterior of the pumpkin. Carefully cut the stem off, then slice the pumpkin in half lengthwise. Scoop out the seeds and stringy pulp and set them aside (you can roast the seeds for a snack).

Roast: Line a baking sheet with parchment paper or foil. Place the pumpkin halves cut-side down on the sheet pan.

Bake: Preheat your oven to 375°F (190°C) or 400°F (204°C). Bake for 40 to 60 minutes, or until the flesh is very soft and can be easily pierced with a fork or knife. The skin should be easy to peel off after cooking.

Cool: Remove the pumpkin from the oven and let it cool until it’s safe to handle, about 15-20 minutes.

Peel: Once cool, peel the skin away from the soft pumpkin flesh and discard the skin.

Puree: Place the cooked pumpkin flesh into a food processor or blender. Blend until smooth and silky, scraping down the sides as needed. Avoid adding water initially, as the pumpkin releases its own liquid.

Strain (Recommended for Baking): Jack-o’-lantern pumpkins have high water content, so the puree will likely be thinner than canned pumpkin. For use in baked goods like pies, which are developed for a thicker consistency, strain the puree. Place a fine mesh strainer lined with cheesecloth over a bowl and let the puree drain for 1-2 hours to remove excess liquid. Discard the strained liquid.

Store: Transfer the finished pumpkin puree to an airtight container. It can be stored in the refrigerator for up to a week or frozen in pre-measured portions for up to 6 months. 

Easy Vegan Pumpkin Pie

9 easy ingredients, just mix in a blender or in a bowl, pour into a pie shell, and then bake. Done! This pumpkin pie is so easy to make and tastes better than the original version. It has been the #1 most popular recipe on my blog since I posted this recipe back in 2015. It’s an all-time fan-favorite recipe!

Prep Time: 5minutes mins

Cook Time: 1hour hr

Total Time: 1hour hr 5minutes mins

Servings: 1 9″ pie

Author: Sam Turnbull

Ingredients

1 ¾ cups pumpkin purée (a 14 oz can is equivalent to 1 ¾ cups HOMEMADE FROM JACK-O-LATERN; do not use pumpkin pie filling)

¾ cup full-fat coconut milk (see notes for substitutions and more info)

½ cup brown sugar

¼ cup cornstarch

¼ cup maple syrup

1 teaspoon vanilla extract

2 teaspoons pumpkin pie spice

½ teaspoon ground cinnamon

½ teaspoon salt

1 Recipe Easy Vegan Pie Crust or 1, 9″ frozen vegan pie crust (gluten-free if preffered)

Vegan Coconut Whipped Cream (optional)

Instructions

Preheat your oven to 350°F (180°C). Have your unbaked 9″ pie shell ready (there is no need to prebake it).

Add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla extract, pumpkin pie spice, cinnamon and salt to a blender or a large bowl. Mix well.

Pour the pumpkin mixture into the pie crust. Use a spatula to spread the pumpkin evenly and smooth out the top. 

Bake for 60 minutes. When you remove it from the oven, the edges will be slightly cracked and the middle will still look wobbly. Let cool, and then chill uncovered in the fridge for a minimum of 4 hours or overnight until completely set. Serve plain or with coconut whipped cream.

Notes

Coconut milk: use a full-fat coconut milk (the kind in a can) I use this one, and make sure to shake the can before measuring. You cannot taste the coconut flavor. The richness of coconut milk will make the pie creamy and delicious! 

Coconut milk substitute: If you can’t use coconut milk, substitute with a rich vegan heavy cream or a barista-style soy or oat milk. Be sure to choose a plant-based milk with a higher fat content so the pie stays creamy and delicious. You can also use an equal amount of plain vegan yogurt. The texture may be slightly softer, so be sure to chill thoroughly to set.

Storage: The pie will keep fresh in the fridge for 3 – 4 days.

Freezing the Pie: You can also freeze the pie. Cook the pie, allow it to set and cool overnight in the fridge. Place the pie on a baking sheet and freeze until solid, 3 – 4 hours. Wrap in plastic wrap then place in a freezer bag, aluminum foil, or an air-tight container and return to the freezer. The pie should keep for up to 2 months.

https://itdoesnttastelikechicken.com/wprm_print/easy-vegan-pumpkin-pie

Quick and easy homemade sweet and sour sauce naturally sweetened with dates! Perfect for a healthy version of the classic Chinese take out or to use in stir fries, rice bowls, pizza and more.

Ingredients
*1/2 cup pineapple juice (125g // preferably fresh to keep it refined sugar free)
*2 garlic cloves, minced (6g)
*1 tsp minced ginger (5g)
*1/2 tsp onion powder, optional
*1 tbsp soy sauce (15g // tamari for gluten free)
*4 soft dates (60g // or 3 tbsp coconut sugar)
*3–4 tbsp rice vinegar (45-60g // depending on how vinegar-y you like it)
*1/4 cup sugar free ketchup (60g)
*1/2 tsp chili flakes, optional
*1 tbsp corn starch + 2 tbsp water

Instructions
*Blend all the ingredients except the chili flakes.
*Add the corn starch and water to a bowl and stir until combined.
*Pour the blended sauce into a sauce pan and add in chili flakes. *Bring to a boil over medium high heat and then while stirring, pour in the slurry.
*Turn the heat down to a low and continue stirring until sauce thickens (2-3 minutes).
*Remove from heat and let it cool down before using or transferring into a air tight jar.

Notes
Helpful Equipment: Sauce pan, heat safe spatula or wooden spoon.

https://www.okonomikitchen.com/easy-sweet-and-sour-sauce/print/9414/

CUPS:

For the Base:
1 can chickpeas
handful pitted dates
1/4-1/2 cup peanut powder
1 cup oats
splash vanilla
pinch of salt
(process)
(roll into balls and press into muffin liner)

For the Jam:
small bag of frozen blueberries
Stir in cornstarch &
chia seeds
2 Tbs maple
(Heat until syrup.)
(Fill oat cups to brim.)

(Fattening dark chocolate shell is optional & not advised. Melt, pour over cup, refrigerate until hard.)

*******

BARS:

For the Base:
1.5 cup chickpeas
3 medjool dates
2 tbsp peanut butter powder (optional)
1 cup oat flour
1 tsp vanilla
2 ripe bananas. mashed
Pinch of salt

For the Jam:
350g (2 – 2.5 C) frozen blueberries
1 tsp lemon juice
1 tbsp cornstarch
1 tbsp chia seeds

PROCESS

1. Defrost your blueberries and mash with
remaining jam ingredients. Set aside for 10-15mins
to thicken.
2. In a food processor blitz up the chickpeas, dates,
peanut butter powder, oat flour, vanilla and salt.
Add this mix into a bowl with mashed bananas and
mix well.
3. Flatten in an oven safe dish (saving 1/2 cup of
the base mixture for a crispy crumble on top)
4. Add your jam and sprinkle the crumble on top.
5. Bake at 180°C for 30 mins. Let it cool and slice
it up!

*******

Ingredients (for “The Yummiest Vegan ‘Cheese’ Sauce Ever!”):

3 cups peeled, diced potato (Yukon Gold works well and may not require peeling) 

½ cup diced carrots 

½ cup raw cashews 

4 tbsp nutritional yeast

1 tsp onion powder 

2 tsp garlic powder 

2 tsp salt 

1¼ tsp lemon juice 

2‑3 cups hot water (reserve the water used to boil the potatoes & carrots) 

Instructions:

Boil the potatoes and carrots together until soft; drain the water and save it for the sauce. 

In a high‑speed blender, combine the potatoes, carrots, cashews, nutritional yeast, onion powder, garlic powder, salt, lemon juice, and about 2 cups of the reserved hot water. Blend until smooth. 

Adjust consistency by adding more of the reserved hot water as needed to thin the sauce.

Notes: For a “white cheese sauce” version, omit the carrots. 

Also: For a fat‑free version, replace cashews with white beans (or omit them) and reduce the water amount.

Tip / Usage ideas:

Use this sauce over pasta, veggies (especially steamed broccoli), as a nacho topping, or in a macaroni‑and‑cheese style dish. (She uses it in her “Broccoli Cheese Casserole” recipe.) 

If you want a spicier variation, see her “Creamy Vegan Poblano Cheese Sauce” version: add a roasted poblano pepper, chipotle powder, etc. 

If avoiding nuts, you can use white beans in place of cashews as she suggests.

• by Plantiful Kiki

Ingredients:
½ cup shelled edamame (fresh or frozen)
¼ cup grated carrot
1 tbsp white miso paste
Juice of ½ lemon

Homemade whole wheat pita bread is easy to make with just 3 ingredients for oil-free pita pockets, healthier and tastier than store-bought.

Prep Time
20minutes mins
Cook Time
10minutes mins
Resting Time
2hours hrs
Total Time
2hours hrs 30minutes mins

Course: Side DishCuisine: Middle EasternDiet: Vegan Servings: 8 Calories: 156kcal Author: Denise Perrault

Ingredients

1 cup lukewarm water not hot or boiling
2 teaspoons active dry or instant yeast
2 ½ to 3 ½ cups whole wheat flour 282 – 395 grams
1 ½ teaspoon salt

Instructions

1. Add warm water to a small bowl and gently stir in 2 teaspoons of dry yeast over the top. Set aside for 5 minutes until the yeast is fully dissolved and tiny bubbles form on the top. (See notes).

2. Combine 2 ½ cups of flour and 1 ½ teaspoons of salt in a large bowl. For best results, warm the bowl to room temperature.

3. Pour in the yeast mixture and stir with a spoon until the flour is moist. You should have shaggy dough. Mix in a bit of flour if it’s too sticky to handle.

4. Set aside another cup of flour so it’s handy, then turn the dough onto a lightly floured surface and start kneading it. Add flour until you have an elastic dough that doesn’t stick to your hands. Knead for at least 5-7 minutes to release the gluten in the flour.

5. Place a piece of plastic wrap in a clean mixing bowl, then add the dough ball and loosely warp the plastic over the top. You can also add a kitchen towel for extra warmth. Let the dough rise in a warm place until it has almost doubled in size (1-2 hours).

6. Preheat the oven to 450 degrees F (230 C). Turn the dough onto a lightly floured surface and separate it into 8 equal pieces. Roll each into a ball, then let the dough rest for 5-10 minutes.

7. Warm your baking sheet if necessary, and then start rolling. Use a rolling pin to make discs about ¼ inch thick, using your hands to help shape them if necessary. Place each pita bread on a baking sheet, keeping them separated. Bake them in batches, if necessary, but don’t roll until you have a clean baking sheet. Otherwise, the pitas will contract.

8. Bake in the center of the oven for 3-4 minutes. You may see little brown spots start to appear, which is perfectly normal. They should puff up quickly and don’t need to be flipped.

9. If you bake the pitas in batches and wait until the first batch is done before you start rolling again so the pitas will hold their shape.

Notes

Bubbles forming when the yeast is added to warm water indicate the yeast is active. If the yeast doesn’t activate, try again or use a different yeast, as it might be out-of-date or damaged somehow.
The dough needs to be at 70-80 degrees f to rise. If you don’t have a warm space, heat the oven to 70 for a few minutes, turn it off, and let the dough rise in the oven.
Store leftover pitas in airtight bags or containers. To reheat, lightly sprinkle them with water and add them to a slot toaster, hot oven, or toaster oven.
To freeze pitas, separate them with parchment or waxed paper and seal them in an airtight bag. Frozen pitas will keep for about 3 months.
Nutrition
Calories: 156kcal | Carbohydrates: 33g | Protein: 6g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 439mg | Potassium: 171mg | Fiber: 5g | Sugar: 0.2g | Vitamin A: 4IU | Vitamin C: 0.003mg | Calcium: 17mg | Iron: 2mg

https://veganwithgusto.com/wprm_print/whole-wheat-pita-bread