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. .
Gingerbread Man Cookies
A strong blender such as a Vita Mix or BlendTec, or a strong food processor such as a Kitchen Aid or Cuisinart, is necessary for this recipe.
25 small pitted dates
2 1/4 cups white wheat flour, sifted
2 t baking powder
1/4 t sea salt
1 1/2 t powdered ginger
1 t cinnamon
1/4 t cloves
1/3 cup molasses
1 cup raw cashews
1 t vanilla
Soak dates in 1/2 cup water for at least 4 hours. Mix sifted flour, baking soda, salt, and spices in a large bowl. Blend dates and water with remaining ingredients in a strong blender or food processor until smooth. Add to dry ingredients. Mix well and knead until you have a smooth ball of dough. Wrap in wax paper and refrigerate for several hours until chilled. (This step makes rolling out much easier.) Divide dough in half and roll one half between two pieces of parchment paper. Roll out to 1/4 inch thick. Cut with a gingerbread man cookie cutter and place on a cookie sheet lined with parchment paper. Bake for 10 minutes at 350 degrees.
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.
Thanksgiving Chic Pea Loaf
Recipe from Whole Food American Favorites
This loaf makes a great turkey replacement for your upcoming holiday feast! It could also be a great side dish in place of “stuffing.”
2 cups cooked mashed yam
1 medium onion, finely chopped
2 cups chopped mushrooms, cremini or white button
2 stalks celery, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, minced
4 cups cooked chic peas (garbanzo beans)
1 cup rolled oats
1/2 cup chopped raw walnuts or pumpkin seeds
2 T organic tamari or balsamic vinegar
2 T tomato paste
1 T spicy brown mustard
1 t dried sage
1 1/2 t dried thyme
1 t dried rosemary, crushed
1/4 cup chopped fresh parsley
1 t sea salt
1/2 t black pepper
Bake yam at 350 degrees for 1 hour 15 minutes until soft. Set aside to cool. Saute vegetables in 1/4 cup water until tender. Transfer to large mixing bowl. Add remaining ingredients, including baked yam, and mash with a pastry cutter until the mixture becomes sticky and holds together. Press into a 9 x 13 baking pan lined with parchment paper. Bake at 375 degrees for 20 minutes. Loosely cover with aluminum foil and continue to bake an additional 25 minutes. Uncover and brown for 10 minutes. Let set for at least 20 – 30 minutes before serving.
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.
Raw Blueberry Pie w/ Nut Crust
Raw Blueberry Pie
7 cups frozen blueberries, thawed
15 small pitted dates
1/2 tablespoons chia seeds (optional for thickening)
1 nut crust, divided
Blend 3 cups blueberries with dates and chia seeds. Blend until smooth in a high-powered blender such as Vitamix or Blend Tec.
If using a standard blender, blend just the berries, then soak the dates in the berry puree for several hours to soften. Grind chia seeds in a coffee grinder. Add dates, blueberries, and ground chia seeds to blender jar. Blend until smooth.
Pour over whole berries, mix well, and place onto a prepared pie crust and top with reserved crust ingredients. Let chill.
Nut Crust
1/2 cup raw almonds
3/4 cup raw pecans
1/2 cup rolled oats
10 small pitted dates
1 teaspoon cinnamon
1/2 teaspoon vanilla
Grind all ingredients in a food processor until it becomes sticky. Press 3/4 of crust in a pie pan. Fill with fruit and top with remaining crust.
Blueberry Muffins
Blueberry Muffins
Adapted from a recipe by Cathy Fisher that was posted on the Forks Over Knives web site.
1 cup pitted dates soaked in 1 1/4 cups water
1 1/2 cups rolled oats, divided
3/4 cup millet
2 t cardamom powder
2 t baking powder
1/3 cup walnuts or pecans
1 T apple cider vinegar
1 t vanilla
zest from one lemon
1 cup frozen blueberries
1/4 cup chopped walnuts or pecans (optional)
Grind millet and ½ cup oats in blender or coffee grinder to coarse flour. Transfer to mixing bowl and add cardamom and baking powder. Mix well. Blend dates and soak water, 1/3 cup nuts, vinegar and vanilla until smooth. Add to dry ingredients. Add remaining cup of oats and lemon zest. Mix well. Fold in blueberries and chopped nuts if using. Fill muffin cups and bake at 350 for 25 minutes.
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