Tag Archives: vegan

Mini Pumpkin Tart Paleo GF

Last year for Thanksgiving, I was new to the Paleo diet and wanted my daughter to get that pumpkin pie that she asked me for, so I did! Danielle Walker and her wonderful recipe saved the day and everyone said they loved it.

This year, I am working and won’t be able to be there but still wanted to do something and had seen a recipe for mini pumpkin tarts. It sounded and looked so good that I had to try it.

Despite having very little time (I am feeling confident enough now) I took the leap and went all in!

Now that I have been cooking this way for awhile it seemed pretty easy.

I found that this tart recipe made double the amount, for me. I would suggest that you keep wetting your fingers, to keep from sticking to the pie shell as you are pressing it into the muffin cups.  I was unsure how thick I had to leave the crust for this time and will know better for next. It does raise up a bit, so I would press it a bit thinner than I originally thought it should be.

Next time, I would like to use fresh pumpkins to make up the filling, but this time I used the canned version.

This recipe turned out really good. I am very proud and I am still waiting to hear how the family liked it. Cross my fingers that they like it as much as I did!!

Be healthy and enjoy today.

AUTHOR: Beth – Tasty Yummies

SERVES: 12 mini tarts

Ingredients:

  • 2 cups almond flour
  • 2 tablespoons maple syrup*
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • dash of ground nutmeg
  • 1/8 teaspoon salt

Filling

  • 1/2 cup raw cashews, soaked for at least 4 hours, preferably overnight
  • 1/4 cup maple syrup*
  • 1 teaspoon vanilla
  • 1 cup fresh pumpkin puree (see my post on how to make your own, canned will also do)
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • a pinch of ground cloves
  • a dash of sea salt

Whipped Coconut Cream

  •  1 can organic full fat coconut milk, refrigerated overnight
  • 2 teaspoons maple syrup (use more or less or none at all, or whatever your favorite sweetener is)*
  • 1 teaspoon vanilla

*Maple can be substituted 1:1 for honey if you follow SCD

Instructions:

Shells

  1. Preheat oven to 350ºF. Line 12 cups in a muffin tin with paper liners (you could also use greased mini tart pans).
  2. In a large bowl, add all of the crust ingredients and mix very well. Really get your hands in there to get it all together and work it into a nice dough.
  3. Add the crust mixture to the muffin cups and press down firmly into the cup using your knuckles, going up the sides a tad bit.
  4. Bake for 15-20 minutes until golden brown.
  5. Allow to cool in the pan for about 10 minutes, then place the pan in the refrigerator until you are ready to assemble the tarts and serve. (Many times I make the tart shells the night before and keep them in the fridge until I am ready to serve)

Filling

  1. Drain the cashews and add them to your food processor and give them a whirl by themselves for a bit, to break them up and start turning them into a paste of sorts.
  2. Once the cashews are broken up add in the maple syrup, vanilla and coconut oil, process that a bit more until it is a smooth and creamy paste.
  3. Add in the remaining ingredients and process until smooth and creamy.

Whipped Coconut Cream:

  1. Make sure that your can of coconut milk is well chilled. I recommend leaving it in the fridge overnight. Open the can of coconut milk carefully, keeping it level. There will be a firm, waxy layer of coconut cream that solidified on top. Carefully scoop this off into a chilled glass bowl. Keep the leftover coconut water, it is great for smoothies.
  2. Using a mixer, whip the coconut cream for 3 to 5 minutes until it becomes light and fluffy, with soft peaks.
  3. Mix in your maple syrup and vanilla, if you are using.
  4. Place the whipped coconut cream back into the fridge until you are ready to use. This may be more than what you need for all 12 tarts, depending on how much you put on top, but that’s ok, it keeps for several days, covered in the fridge.

Assembling the Tarts:

    1. Remove the paper liner off of the tart shells. Top each of the tart shells with a spoonful of the pumpkin filling and a dollop of whipped coconut cream, sprinkle with a little ground cinnamon. Serve immediately.

Tasty Yummies

Full Recipe

 

 

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Review Caesar Salad from Hot for Food Blog

I saw this really cute couple on the news the other day talking about their love of food and had to look up the website to check it out. As promised, their blog was sexy and sleek and the recipes sounded phenomenal. The caesar salad caught my eye, as the dressing that I found recently is dairy free and good, but I was looking for phenomenal!

Needless to say, I had to try it. Once I thought I had the ingredients and was needing some dressing, I flew through my kitchen, looking for all the tools needed.

I quickly realized that my cashews needed 3 hours of soaking and when you are feeding a family and in a hurry, 3 hours just won’t do. I got the water boiling and pour that over the cashews. Whew! That should do the job.

I’m interested but not looking for vegan recipes, so I made my salads with lots of meat. This recipe looks delish!

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My salad was kale, sunflower sprouts, organic baby cucumbers,  organic cherry tomatoes, yellow tomatoes, salami and bacon.

caesar dressing ingredients (16 oz of dressing):

3/4 C raw cashews (soaked for a min. of 3 hrs)

3/4 C water

1 bulb of roasted garlic (approx. 7-9 cloves. Feel free to do more/less depending on your taste)

1 pitted medjool date

1 tsp lemon zest

1 lemon, juiced

3 1/2 tbsp nutritional yeast

1 tbsp apple cider vinegar

1/2 tsp dijon mustard

1 tsp sea salt

1 tsp ground pepper

Drain the soaked cashews and rinse with more water until it runs clear. Place all the ingredients in a vita-mix or high powered blender and mix on high until smooth. Refrigerate for at least 1 hour before serving on your salad.

I felt like a hack, making this dressing. I was in a hurry, so I didn’t do it exactly as the recipe says, but boy was I happy with the results!!

I love, love this dressing so much! Thank you!

Dairy Free Vegan Caesar Salad

Review of Blueberry-Chia pudding

I was looking for another recipe for breakfast type things and found this the other day.

Well, I was so excited to try this recipe, I made a batch right away. I really was hoping that I could use some of these lovely ingredients to create something that my children may have another option. With cutting out all grains and sugar, I really thought they would like it. Well as you can imagine, they didn’t even want to really try it:(
I took some to work with me and my co-workers loved it and so did I! I am looking forward to making it again and this time I will relax and not expect the children to even try it again. If you are so inclined, my guess is that you will love it as well. Happy cooking:)

Ingredients
2 cups frozen blueberries
⅔ cup unsweetened non-dairy milk (I used plain almond milk)
5 large dates (soak in hot water beforehand if they are tough)
½ of a frozen banana
½ cup chia seeds
Instructions
Combine the blueberries, milk, dates and banana in a blender; process until smooth.
Transfer blueberry mixture to a medium bowl and stir in the chia seeds. Refrigerate for 30 minutes or up to overnight (stir every 5 minutes during first 30 minutes) until thickened.
Eat!

http://powerhungry.com/2013/07/1862/

Fudge,Easy Raw (Vegan, Paleo)from Detoxinista

Summer.  We have been so busy.  I feel like I haven’t had the chance to do much writing. I have been formulating and have some thoughts in progress. I do hope that if you are reading this you are feeling healthy and happy. I wish you and your family success in everything that you do. Enjoy today.

We were having a family birthday celebration. I really wanted to be able to bring something that everyone could have and enjoy! There are nuts, so make sure that there are no nut allergies before serving.

This really was so easy and it wow’d all of the guests. I even got a request to pack some for home!

I love this recipe and you will too. It is so quick and easy and super satisfying. The only thing I may add the next time I make it(which will be very soon)is that I may add a few course nuts for some added texture.

Easy Raw Fudge (Vegan, Paleo)
makes 16-20 pieces

Adapted from Raw Food, Real World

Ingredients:

1 cup raw cashew butter (or nut butter of choice)
1/3 cup coconut oil
1/4 cup cocoa powder
1/4 cup pure maple syrup
1/2 teaspoon fine sea salt
1 teaspoon vanilla extract

Directions:

In a medium bowl, mix together the nut butter and coconut oil until smooth. (This works best if the ingredients are slightly warm! Alternatively, you could blend them together using a food processor.) Add in the cocoa powder, maple syrup, sea salt and vanilla, and stir until smooth and creamy.

Transfer the mixture to a dish lined with plastic wrap, for easy removal.

fudge




Easy Raw Fudge(Vegan, Paleo)