Vegan Pumpkin Pie
This is a healthy and delicious version of a Thanksgiving favorite. I love the crust so much better than a traditional crust! It’s like an oatmeal cookie. There are no ingredients in the pie that have to be cooked so technically you could eat it without cooking it. It will set up a little as it cools. But cooking the pie firms it up and concentrates the sweetness and flavor and makes it so decadent! Adjust the cooking time for a less dense or more dense pie.
1 3/4 cups cooked pumpkin
1 1/4 cup almond, soy or oat milk
25 soft pitted deglet dates (1 cup)
1 tsp vanilla
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp ground cloves
Blend all ingredients until smooth. Pour into a prepared pie crust and bake at 275 degrees for 20 minutes. Turn off oven and leave in for another 20 minutes.
Oat Date Crust
1 2/3 cups rolled oats (not thick)
5 small pitted dates
1 medium banana
1 t vanilla
Soak dates in 1/4 cup water for at least 4 hours to soften. Using a food processor fitted with an “S” blade, process dates with soak water, banana and vanilla until smooth. Add oats and pulse until a sticky dough if formed. Be careful not to break down oats too much. Evenly press into a 9” pie pan. Bake at 300 for 20 minutes just to firm up and brown slightly.
For less banana flavor, use a banana that is not spotted. It’s mainly used for binding.
No Sugar Peach Cobbler
When peaches are in season and there is an abundance, I love to make this No Sugar Peach Cobbler made with only a few whole-food ingredients and is simple to make. There’s no sugar, no oil or flour. Only whole food goodness! Check out my YouTube video here.
Fruit Filling
6 peaches, divided
1 cup blueberries, fresh or frozen
3 dried figs or dates soaked* in ¼ cup water
1 tsp cinnamon
1/8 tsp nutmeg
Cut 3 peaches into bite-size pieces and place in a bowl. (I buy local non-sprayed peaches and use the peel.) Add blueberries. Place 2 peaches (remove pit) and spices into blender jar. Drain water off soaked figs or dates. (I save this for smoothie or oatmeal.) Blend until smooth. Pour over bowl of cut peaches and blueberries. Mix well and transfer to an 8 X 8 cake pan.
Crust
2 cups rolled oats
2 peaches
4 dried figs or dates soaked in ¼ cup water
1 tsp cinnamon
Place oats in a mixing bowl.
Blend peaches with figs or dates (include soak water) and cinnamon until smooth. Pour over oats and mix well till all oats are moist. Carefully place crust over peach filling and spread to cover. Bake at 350 degrees for 20 – 23 minutes. I like to slightly brown the crust.
This is best eaten the day it is made. The crust will soften as it sits.
Raw Strawberry Pie
Ounce for ounce, strawberries have more vitamin C than citrus fruit. They are one of the “dirty dozen” so if you want to limit your pesticide exposure, only buy organic strawberries. This recipe is from my cookbook Whole Food Goodness.
25 pitted deglet dates
1/2 cup water
6 cups sliced strawberries
Soak dates in water to soften for blending. Blend 1 cup of straw-berries, dates and water until smooth. Pour this sauce over remaining strawberries. Pour over Raw Nut Crust. Let set for 1/2 hour.
Raw Nut Crust (for one pie)
1 cup almonds or other nuts and seeds
15 soft pitted dates
1 tsp vanilla
Chop finely in food processor until it starts to stick together. Press into a pie plate or 8×8 cake pan.
Sour Cream Frosting
This frosting goes perfect with Vegan Carrot Cake but could be folded into a fruit salad. Leave the lemon out for a delicious “whip cream” for Vegan Pumpkin Pie.
1 cup light colored sweet potato (not orange “yam”)
15 small pitted dates soaked in ¾ cup water
1/4 cup raw cashews
Juice from 1 lemon (add zest if you like more lemon flavor)
Blend all ingredients until smooth. Use just enough water to make it a thick cream. You will need more water is using pecans.
Vegan Carrot Cake
“Got a chance to try the carrot cake recipe. We are hooked! I have already made it twice. “
“This is the best Carrot Cake I’ve ever had” was one dinner class participants comment. This cake is moist and very decadent with no oils, processed sugar and it’s gluten free if using gluten free oats.
1 cup pitted dates soaked in 1/2 cup water for at least 4 hours
1/2 cup walnuts or pecans
1 1/2 cups rolled oats
1 t vanilla
1 1/2 t cinnamon
1/4 t nutmeg
1 T apple cider vinegar
1 ½ t baking soda
1/4 cup grated apple (about 1/2 apple, any variety)
1 packed cup finely shredded carrots
1/2 cup raisins
Add nuts, oats, cinnamon, nutmeg and baking soda to a food processor work bowl. Chop until coarsely ground and mixed well. Add dates and soak water, vanilla and vinegar. Process to a thick dough. You may need to help it along with a fork. Then add in shredded apple, carrots, and raisins and mix to incorporate evenly. Alternatively, transfer dough to a large mixing bowl before adding carrots and fruit and mix them in with a fork. Spread dough in an 8×8 cake pan and baked at 350 for 20 minutes. Spread with Sour Cream Frosting or add dollop when served. .
Vegan Pumpkin Pie
1 small can pumpkin (1 3/4 cups)
1 1/4 cup almond milk
25 soft pitted deglet dates
1 tsp vanilla
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/8 tsp ground cloves
Soak dates in the almond milk for at least 4 hours to soften. Blend all ingredients until smooth. Pour into the prepared nut crust and bake at 275 degrees for 20 minutes. Turn off oven and leave in for another 20 minutes.
Crust (for one pie)
3/4 cup raw pecans or walnuts
10 small soft pitted dates
1 cup rolled oats
Chop finely in food processor until it starts to stick together. Press into a pie plate or 8 x 8 cake pan. Fill with your favorite pie filling. This crust does not need to be baked.
Cranberry Relish Salad
From Whole Food American Favorites
This recipe was inspired by my love for cranberry sauce without all the sugar! If you prefer less sweet, use a more tart apple and/or less dates. Cut down on the walnuts if you need to cut back on the fat.
1 medium Fuji apple
1 cup raw cranberries
8 small pitted dates
1/4 cup walnuts
Chop all ingredients in a food processor to a relish consistency.
Raw Blueberry Pie
Recipe from Whole Food American Favorites
7 cups frozen blueberries, thawed
15 small pitted dates
1/2 T chia seeds (optional for thickening)
1 Nut Crust, divided
Blend 3 cups blueberries with dates and chia seeds in a high-powered blender until smooth. Pour over whole berries, mix well, and place onto a prepared pie crust. Top with reserved crust ingredients. Let chill.
Oat Nut Crust
1/2 cup raw almonds
3/4 cup raw pecans
1/2 cup rolled oats
10 small pitted dates
1 t cinnamon
1/2 t vanilla
Finely grind nuts and dates in a food processor until they start to stick together. Add oats and briefly chop just to incorporate. Press 3/4 of the crust ingredients in the bottom and up the sides of a 9” round pie pan. Fill with pie filling. Top with remaining crust ingredients.