Raw Vegan Pumpkin Pie Recipe

I used Fully Raw Kristina’s inspiration, but I added some of my own ideas. But really, with so few ingredients, it’s not really “creative” It’s just easy and YUM!

1./2  can of raw pumpkin pie filling (Kristina uses an actual, raw pumpkin. I haven’t tried that way yet. Bravery comes in steps.)

walnuts (Kristina uses pecans…maybe this is my own recipe.)

Dates (whole, pitted medjool dates) I bought mine in boxes, and this will take about 2 boxes.

cinnamon

ginger

nutmeg

Almond milk. (optional).

I am not putting portions on the spices, because my son was helping me make this and we just put “a few shakes” from the container. So. Spices: To taste.

Get out your pie pan. I used a ceramic pie pan and I did not need to oil it first. If you are using a metal one, you might want to oil it to make sure it comes out ok, but mine was fine–NO sticking. and I didn’t use any kind of butter or oil.

Use a blender (food processor is better, but I only have a bullet). and mix the dates with the walnuts. About a handful of each per bullet and it takes about 4 bullets. So probably only one round in your food processor. I am really adding food processor to my Christmas list.

TIP: If you are using a bullet blender, put the dates in by themselves first and get them “chopped” then add the walnuts afterwards. Otherwise the dates remain whole and only the nuts get chopped. Likely if you are using a food processor this is an issue you will not have. Again, see Christmas list. 

Once this is blended together until it looks like a pie crust consistency, pour it into the pie pan and mash it around until it forms a crust. The walnuts make it crunchy and crust like, the dates make it sweet and sticky enough to form into a crust.

For the filling:

put about three spoon fulls of pumpkin and a handful of dates per bullet cup. add in about two shakes of cinnamon, one shake of nutmeg, and half a shake of ginger. not much ginger. More cinnamon than nutmeg and adjust to your taste. I’m a nutmeg person, so I had more of that in mine.  Also my son helped, so we may have added way more than anyone wants. haha. We also aldded just a splash of almond milk to help the bullet blend everything together, it was having a hard time with the thick pumpkin. If you are using a blender, or something more high powered, you can consider the almond milk optional.

Tip: Do not use water. It will make it way too runny. and only use a pinch of almond milk. The milk does add a creamy flavor, which we enjoyed, but you can leave that out if you don’t like it, or don’t have it, and you will still have an amazing pie. 

Blend. Repeat. Blend until you fill the pie pan.

DONE!! you can eat it right then, OR you can freeze it. We froze ours for an hour, then ate it for dessert that night.

We re-froze the leftovers overnight, and then last night I took it down out of the freezer and let it thaw in the fridge overnight. In the morning, my son and I ate it for breakfast. 🙂 YUM!!

 

Enjoy!

Ok, so we ate all of our pie, and there are no pictures of mine. So I borrowed these pictures from a few of my favorite raw vegan blogs. The pictures really do represent what ours looked like–you know, before we ate it. I have linked all of the images to their respective blog pages, where  they have great pumpkin pie recipes, too, that you may want to try.

 

SONY DSC

ok, my bullet is really horrible at this job, so imagine this image but with large pieces of dates that never blended in well….remember you can click these images to see other recipes!

 

 

 

 

 

 

 

pie-crust

Taylor Alexis–she uses pecans, too. Apparently, that’s the theme. But I like walnuts! 🙂 You can use what you like, too 🙂 Get creative!

 

 

 

 

 

 

 

 

 

 

frozen pie

I’m not actually sure how their pie is this firm (Maybe that’s where using fresh pumpkin is handy..) Mine was this firm when it was frozen…but to be that frozen it was also too cold to eat….don’t worry, though. Ours still looked like pie when it was thawed (in the fridge) and it was yummy.

 

Vegan Christmas at the In-laws

20100929IMG 3651 thumb   Vegan Fluffy White Dinner RollsToday we are going to my inlaws house for Christmas lunch/dinner. We are tasked with bringing two sides and a dessert.

Being that I waited until the last minute to go Christmas shopping, I have not gone grocery shopping, and thus our sides and dessert will come from my freezer. I’ve opted to cop-out on one side and the dessert, serving frozen peas and a bowl of fruit.

HOWEVER, my husband actually requested, and said “These are fantastic!” the vegan rolls I made back at Thanksgiving.

So just in case you’re getting ready for your relatives this morning, too, here is the recipe. It makes 12 pull-apart rolls, and if you’re making it for a group, make two batches because they will go fast! (I served them to my side of the fam–VERY traditional group–and they didn’t even know they were vegan, and CHOSE THEM over the regular stuff they were used to. AWESOME recipe. Thanks, ohsheglows.com

Happy Christmas everyone!

The “I call it Chili for my non-vegan friends” Chunky Minestrone Soup

I wanted to eat healthy and cheap for movie night with friends. I opted to make my own vegan minestrone soup. My friends are the meat-and-potatoes type people, though, so I knew I would never sell them on the words “vegan” or “minestrone”. Instead, I thought “meatless chili” but even the “meatless” would probably turned off the husband of the couple that was coming over, so I just went with simple “chili”. Thus this recipe was born. Enjoy!

  • 6 tomatos
  • 2 stalks of celery
  • 1 white onion
  • 2 cloves of garlic
  • one bag of mixed dried beans (small bag. no spice packet)
  • cayenne pepper (1 Tbsp)
  • cumin (1 Tbsp)
  • 1/2c olive oil
  • water

Follow instructions on how to prep the beans. I soaked mine overnight in water, but you can also follow the “quick soak” instructions on the bag.

Then combine all the ingredients into the crockpot and cook the daylights out of it. I put mine in at 9 am and cooked on high until 430 when I turned it down to low until we served it. After I served the first round, we turned it off to prevent overcooking it. Top with crackers or sourcream (and leave these off, obviously, if you’re pure vegan), and enjoy!

Day 17: Friends, Movies, and Healthy Snacks.

I had some friends over last night to watch “the Princess Bride” and we had a great time. A couple my husband and I know were in town for a few days visiting relatives, so we had them over to catch up.

While they were here, I wanted to cook something for them that was healthy (for my own diet reasons) but I also wanted it to taste good and be super-easy. As their visit was last minute, I was crazy low on both cash and time to pull together a couples movie night.

We watched a movie I already owned, so that took care of the film. For dinner, I offered to make chili because I knew that was cheap, and it was great to just pour in the crockpot and let it cook until time to serve.

So I told them what I was making, then I set about discovering how in the world to make a healthy chili. I already knew I didn’t want to include meat–so I searched for a vegan recipe. I know what you’re thinking, that vegan dishes taste like cardboard, and I’m with you on some of them. However, after my Vegan Dinner Rolls turned out so amazingly awesome at Thanksgiving diner, I was convinced other vegan dishes were equally as awesome. (Y’all, my southern family LOVED them, and never had a clue they were vegan until I told them. They were shocked at how good they were. Brownie points for vegan 🙂 )

Cassidy’s Chunky Vegan Minestrone Soup (to be called “chili” when you serve it to veganphobic friends)

I was right! The vegan chili was amazing. We topped it with some sour cream (so there goes the vegan for us, but you could leave that off of yours, or sub with vegan sour cream), anyway, it tasted amazing, was a fantastic dinner to compliment the cold weather, and was a super-easy, cheap way to feed a crowd. Since I cooked it in fridge-ready crockpot, cleanup was a breeze too.

When everyone arrived, my husband was still finishing up a conference call, so to tie everyone over until he could eat dinner with us, I put some store-bought hummus on a plate and surrounded it with carrots, broccoli, and homemade pita chips. We munched on these before and after the movie. My son even ate some.

I am having so much fun thinking of healthier ways to eat. I still break down and have those “I simply cannot think about dinner, so honey pick up some pizza on the way home” type nights. Even then, though, I find myself more conscious of how much I’m eating, making a point to eat less, and pairing the pizza with fruit or veggies. Tonight, I even made a point to eat more of the fruit and veggies than the pizza. haha.

I have still not lost any more pounds, and that’s aggravating, but my jeans are officially too big for me to wear, and my wedding ring is blessedly obnoxoius how it is loose on my finger. The diamond slides around to the inside of my hand, and I am so excited about my weight loss everytime I have to straighten it out. 🙂 I don’t know why I seem to be smaller, without being lighter, but I’ll take it.

My local gym is runnning a Christmas special where they are waiving the signup fee, so I am planning to take advantage of that and start taking some classes at the gym. If you’re a regular reader, you’ll remember that my husband and I made a two -week deal about if I worked out daily for two weeks (taking Sundays off) then he would consider a gym membership worth the money. Well I survived. Thank you Cher, Jillian Micheals, and one brief stint with my sisters Insanity dvd, which oh my gracious, let’s not  relive that for a long, long time.

Bring on the gym classes (and hopefully swimming!!)

What are you guys doing? How are you doing? Anyone else losing size but not really weight? How do you keep yourself motivated? I’ve found myself struggling with being depressed about not losing the weight (exercise helps this feeling, when I can talk myself over the hump.) Send on your encouraging words! You guys are the best. 🙂