Pumpkin Pie with Almond Flour Crust
For the Almond Flour Crust:
- 2 cups almond flour
- 2 tablespoons coconut sugar
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted
- 1 tablespoon flaxseed meal mixed with 3 tablespoons water (flax egg)
For the Pumpkin Filling:
- 1 3/4 cups pumpkin purée (canned or fresh)
- 3/4 cup coconut milk (full-fat, shaken)
- 1/2 cup maple syrup
- 2 tablespoons arrowroot powder
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
1. Preheat the Oven:
- Preheat your oven to 350°F.
2. Make the Crust:
- In a medium mixing bowl, combine almond flour, coconut sugar, and salt.
- Add the melted coconut oil and flax egg, mixing until the dough forms a ball.
- Press the dough evenly into a 9-inch pie pan, ensuring the edges are smooth and even.
- Bake the crust for 10 minutes, then set aside to cool slightly.
3. Prepare the Filling:
- In a large bowl, whisk together the pumpkin purée, coconut milk, maple syrup, arrowroot, vanilla, cinnamon, nutmeg, ginger, cloves, and salt until smooth.
4. Assemble the Pie:
- Pour the filling into the pre-baked crust and smooth the top with a spatula.
5. Bake:
- Bake the pie for 50–55 minutes, or until the filling is set but still slightly jiggly in the center.
- Remove from the oven and let the pie cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set.
6. Serve:
- Slice and serve chilled or at room temperature.
- Top with coconut whipped cream for an indulgent finish.
Enjoy this classic pumpkin pie with a modern, plant-based twist!
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Vegan Sweet Potato Casserole with Pecan Crumble
For the Sweet Potato Filling:
- 4 large sweet potatoes, peeled and cubed
- 1/4 cup almond milk (or other plant-based milk)
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
For the Pecan Crumble Topping:
- 1 cup pecans, chopped
- 1/2 cup rolled oats
- 1/3 cup almond flour (or whole wheat flour)
- 3 tablespoons coconut oil, melted
- 3 tablespoons pure maple syrup
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of salt
1. Prepare the Sweet Potatoes:
- Preheat your oven to 375°F.
- Boil or steam the cubed sweet potatoes until fork-tender (about 15–20 minutes). Drain well.
2. Make the Sweet Potato Filling:
- Transfer the cooked sweet potatoes to a large bowl.
- Add almond milk, maple syrup, vanilla extract, cinnamon, nutmeg, and a pinch of salt. Mash until smooth and creamy. Adjust sweetness and spices to taste.
3. Assemble the Casserole:
- Spread the sweet potato mixture evenly into a greased 9x13-inch baking dish.
4. Make the Pecan Crumble:
- In a medium bowl, combine chopped pecans, rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, nutmeg, and a pinch of salt. Mix until crumbly and evenly coated.
5. Top the Casserole:
- Sprinkle the pecan crumble evenly over the sweet potato mixture.
6. Bake:
- Bake in the preheated oven for 20–25 minutes, or until the topping is golden brown and slightly crisp.
7. Serve:
- Let cool for a few minutes before serving. Enjoy as a side dish or dessert for any festive meal!
- Add a touch of orange zest to the sweet potato filling for a citrusy twist.
- For extra crunch, lightly toast the pecans before mixing them into the crumble.
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Cranberry-Orange Relish with Ginger
- 12 oz fresh or frozen cranberries
- 1 large orange (zested and juiced)
- 1 tablespoon fresh ginger, grated
- 1/3 cup pure maple syrup (or to taste)
- 2–3 tablespoons water (if needed for consistency)
1. Prepare Ingredients:
- Rinse the cranberries and pick out any soft or damaged ones.
- Zest the orange, then juice it to yield about 1/4 cup of juice.
2. Cook the Relish:
- In a medium saucepan, combine the cranberries, orange juice, orange zest, grated ginger, and maple syrup.
- Heat over medium heat, stirring occasionally, until the cranberries begin to pop and break down (about 8–10 minutes).
3. Adjust Consistency:
- If the mixture is too thick, add 2–3 tablespoons of water to reach your desired consistency.
- Taste and adjust sweetness by adding more maple syrup if needed.
4. Cool and Serve:
- Remove from heat and let cool to room temperature.
- Serve as a side dish, or chill in the fridge for a firmer texture.
Serving Suggestions:
Pair this vibrant relish with roasted veggies, lentil loaves, or as a topping for plant-based burgers or grain bowls. The tartness of the cranberries, the citrusy brightness of orange, and the warmth of ginger make this a festive addition to your table! 🌟
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Wild Rice and Cranberry Pilaf
- 1 cup wild rice
- 2 cups vegetable broth (or water)
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 celery stalk, finely chopped
- 1/2 cup diced apple (optional)
- 2 tablespoons coconut oil
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Salt and pepper to taste
1. Cook the Wild Rice:
- Rinse the wild rice under cold water.
- In a medium saucepan, bring the vegetable broth (or water) to a boil.
- Add the wild rice, reduce the heat to low, cover, and simmer for 40–45 minutes or until the rice is tender and the liquid is absorbed. Drain any excess liquid if needed.
2. Sauté Aromatics:
- In a large skillet, heat coconut oil over medium heat.
- Add the onion, garlic, and celery. Cook for 5–7 minutes until softened and fragrant.
3. Combine Ingredients:
- Stir in the cranberries, pecans, thyme, and diced apple (if using) to the skillet.
- Add the cooked wild rice to the mixture and toss to combine.
4. Season and Garnish:
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
5. Serve Warm:
- Transfer to a serving dish and enjoy as a festive side or a hearty, plant-based main dish.
This pilaf combines nutty, chewy textures with sweet and savory notes, making it perfect for the holidays or any cozy dinner! 🌾✨
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Plant-Based Mushroom Gravy
- 2 tablespoons olive oil or vegan butter
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 8 oz mushrooms (cremini, button, or shiitake), finely chopped
- 2 tablespoons whole grain flour (einkorn or emmer farro are my favorites and you will need to grind** them yourself)
- 2 cups vegetable broth
- 1 tablespoon coconut aminos
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1/2 teaspoon black pepper
- Sea Salt to taste
1. Sauté Aromatics:
- Heat olive oil or vegan butter in a medium skillet over medium heat.
- Add the onion and garlic and cook for 3–4 minutes until softened and fragrant.
2. Cook the Mushrooms:
- Add the mushrooms to the skillet and sauté for 5–7 minutes until they release their moisture and begin to brown.
3. Make the Roux:
- Sprinkle the flour over the mushrooms and stir to coat evenly.
- Cook for 1–2 minutes to remove the raw flour taste.
4. Add Liquid:
- Slowly pour in the vegetable broth while stirring to avoid lumps.
- Stir in the coconut aminos, thyme, and black pepper.
5. Simmer:
- Reduce heat to low and let the gravy simmer for 8–10 minutes, stirring occasionally, until thickened.
- Blend half the gravy with an immersion blender or in a blender for a smoother texture, or leave it chunky for a rustic feel.
6. Finish and Serve:
- Taste and adjust seasoning with salt, pepper, or more coconut aminos if needed.
7. Enjoy:
- Serve warm over mashed cauliflower, roasted veggies, baked potatoes, or your favorite plant-based dishes.
This savory, umami-rich gravy will elevate any meal, adding a comforting touch to plant-based creations! 🍄✨
**I have a kitchenaid and the grain mill attachment and I love it.
My mom loves her Kitchen Mill.
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