Vegan Pumpkin Pie

Pumpkin Pie SliceYes, I may indeed be a few months late posting this recipe compared to the rest of the recipe-blogging world.  Pumpkin everything is supposed to be served in the fall, right?  During the holidays, however, I was much too hurried to spend time taking photos before the pies were devoured and life rushed on.  Now, though, with winter swirling mightily around the corners of my home, pumpkin pie seemed like the kind of hearty dessert breakfast that my family needed.

*whispered*  “Did she just say pie for breakfast??”  Yes!  Yes, I did!  When you eat a Continue reading

Vegan Lemon Raspberry Cheesecake

Finding a tasty vegan cheesecake can be hard to do.  Finding a tasty vegan cheesecake that doesn’t contain a bunch of processed products can be even harder.  With a search engine, I went seeking.  I ended up narrowing my search to just images, because if the picture didn’t look appetizing, I wasn’t bothering to read the recipe.  If the pictured cheesecake was thin or runny, I kept going.  If it looked like a stereo-typical vegan dessert (you’ve seen those, haven’t you ~ the ones people wrinkle up their noses at during potlucks and keep going?) then I didn’t click on the picture to see the rest of the info.

I finally found this one.  The picture was mouthwatering!  My stomach growled over it ~ and it didn’t have any funny ingredients.  I printed it out for trial.  However, the mix in the blender was SUPER sour (I always taste new recipes as I go to ensure success.)  I had to add extra stuff just to make it not pucker my whole face!  (I chatted online with the recipe creator who said that was what she was trying to make, because she loves tart things.  So, if that is your taste preference, check out her version.)  Even after extra thickening and sweetening, it had to be partially frozen to be thick enough to slice.  It was certainly edible (and nobody turned down a second piece, except my fussiest eater who only ate 1 bite and surrendered his first piece to ME!), but it wasn’t exactly what I was going for.

You know what’s coming next, don’t you?  At least you do if you’ve been reading my blog for very long.  Time for revamping into my own thing!  (I did shamelessly use Kier’s version of the crust ~ thank you…it was too good and didn’t need any changing.)

Now, this was more like it! (Tell me if this makes your mouth water when you see it.  Please…no licking the computer screen.)

Granted, this makes a HUGE cheesecake, so you might want to only make this when company is coming over.  But then again, have you ever wished for less decadent dessert leftovers for later?  Me, either.  I do suggest cutting this into 16 pieces at least.  We cut it into 12 and it was almost too much ~ too rich even for our family of sweet tooths.  (Although, nobody left a morsel behind on their plates…they just held their very full stomachs and laid around the living room like so many inert statues for a while afterwards.)

If you wish to make a smaller version, you can cut the crust in half and the filling into a third, but it won’t come out as thick as pictured above.  It will fit nicely into a 10″ pie plate then.

Vegan Lemon Raspberry Cheesecake  ~ 9” x 13”

 Crust ~

  • 2 c. walnuts
  • 1 c. almonds
  • 20 pitted dates
  • 1 tsp. vanilla
  • 1/8 tsp. salt

Filling ~

  • 3 cans of Thai organic coconut milk – full fat, thoroughly chilled ***
  • juice of 3 small lemons (about 8-9 T.)
  • 3/4 c. honey or other liquid sweetener
  • 3 c. raw cashews (may be soaked 4-8 hours)
  • 1 1/2 tsp. pure stevia powder
  • 1 T. vanilla
  • 3/4 tsp. salt

Topping ~

  • 2 12-oz packages of frozen raspberries, thawed
  • 1/2 c. evaporated cane juice crystals or other sweetener

In food processor, whiz nuts until finely chopped.  Add dates, vanilla, and salt and pulse until well mixed.  This can be a time-consuming process.  If your food processor isn’t very big or isn’t very efficient, try doing half of the recipe at a time.

Press the nut-date mixture on the bottom and up the sides of a 9” x 13” glass pan.  To see if there are any thin places, hold the pan up, tipped toward a window.  Press mixture toward any places that need more coverage.  Set aside.

Carefully spoon out the thickened coconut cream from the top of the cans of chilled coconut milk and place in a high powered blender.  Reserve the liquid for other uses, such as smoothies.  (If you do not have a strong or a big enough blender – 56 oz. – blend in two batches.)  Place remaining filling ingredients into blender in order listed so that the coconut cream turns into a liquid to help blend up the cashews.  Blend until smooth with no tiny pieces of cashew remaining.  Pour into prepared crust, cover, and refrigerate overnight or for 8 hours.

Pour thawed berries into a glass bowl and sprinkle cane juice crystals over the top.  Mix until the crystals dissolve, breaking up the berries into a saucy topping.  Chill.

Cut and serve the cheesecake, spooning the raspberry sauce over the top of each piece as desired.  Or you may top the whole cheesecake with the berries and serve.

***Addendum:  I made this yet again, because we love it so much.  I used some less expensive, but still organic coconut milk.  It failed!  Well, it wasn’t a total failure, but close enough.  It was grainy, too moist, and not as flavorful.  I most highly recommend Thai organic canned coconut milk for the proper results.

Vegan Coconut Cream Pie

I’ve had coconut cream on my mind a lot lately.  It started with another blogger’s recipe for vegan cheesecake that wasn’t quite what I was looking for and had more the texture of a cream pie.  Or maybe it started when my BFF told me about Tropical Traditions’ coconut products – and then I won a quart jar of their virgin coconut oil.  However it began, next Katie over at www.chocolatecoveredkatie.com posted a vegan whipped cream recipe using coconut cream.  (All of her pictures make my stomach growl.)  Well, I just about couldn’t stand it any more!  I had to find a coconut cream pie recipe by search engine.  I spent a good chunk of time looking…and wasn’t satisfied.  None of the pictures looked like what my imagination was projecting and some of the ingredients were pretty bland and used cornstarch to obtain a thick product.

So, I gave up.  Well, sorta.  I gave up the computer search and went to the kitchen to play.  I had enough ideas of what not to do and some ideas of what I wanted to do – at least enough for a trial run.  It was more of a trial runny.  If I froze it, it was too hard to slice.  If left in the refrigerator, it was more like a soft pudding and wouldn’t slice well that way, either.  Don’t get me wrong – it tasted good and we ate every last crumb!  🙂  But I knew I wasn’t done.

The second one I made for the weekend when I knew my daughter and son-in-law would be over to help eat it, so I doubled the recipe into a 9″x13″ pan.  This time it worked!  Everybody really wished there had been more of it.

If you have friends who are gluten sensitive/intolerant, this dessert recipe is for you.  There is no grain used in the whole batch – not even the crust (unless you used flour-covered date pieces.)

This recipe is for a 9″ deep-dish pie pan.  You will have a little of the filling leftover than won’t fit that you can put in a bowl for pudding.  It might work to fill 2 smaller pie crusts, but the crust recipe would have to be adjusted – probably 1 1/2 times.

Vegan Coconut Cream Pie

 Crust:

  • 1 c. walnuts
  • 1/2 c. unsweetened shredded coconut
  • 1/4 c. raw almonds
  • 15 pitted soft dates (or 1 c. date pieces, may be oat flour-covered)
  • 1 – 1 1/2 T. virgin coconut oil (this is optional, but highly recommended)
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 1/16 tsp. salt

Filling:

  • 1 can chilled coconut milk (chilled at least 8 hours)
  • 1 c. raw cashews (may soak 4-8 hours before using)
  • 1 pkg. extra firm Morinu tofu
  • 1/2 tsp. powdered stevia extract (or 1/4-1/2 c. more sweetener)
  • 1/2 c. evaporated cane juice crystals or sugar
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
  • 1 – 1 1/2 T. virgin coconut oil

In a food processor, pulse the walnuts, coconut, and almonds until tiny pieces. Add the remaining crust ingredients, pulsing and processing until the dates are completely incorporated and you can press some together and it sticks well.  Press this into a 10″ deep dish pie pan.  Be patient – it takes a little bit to get it evenly distributed.  Also, if you are using a glass pie plate, you can hold it up and look through the bottom to see if there are thin spots.

Open the chilled can of coconut milk carefully.  Scrape out the hardened coconut cream into a high-powered blender.  Add 2 T. of the thin liquid from the can of coconut milk.  (Save the rest of the liquid for making smoothies.)  Add the remaining ingredients and blend until there are no grainy pieces of cashew left on a spatula dipped into the cream.  Pour into the crust.  Chill for 4-8 hours.