Category Archives: desserts

Thanksgiving Pie Fest

I’m home after a long weekend of food and fun, and thought I’d share what I made. First up, an apple tart with a sour cream filling.

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I saw something similar on the Food Network, and thought “I could make a vegan and gf version of that!”.  It was really easy and doesn’t have much sugar.  I think it would look a lot better in a fancy tart pan, but I’m not always a fancy person.  It also means that if you bring them to someone’s house, you don’t have to worry about getting the pan back when you’re done.

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To make the tart, you will need:

Crust

12 dates

1/2 c ground almonds

1/4 c of sorghum flour

1/8 t nutmeg

1/4 t cinnamon

2 T brown sugar

For the filling:

2/3 c sour cream (I used Tofutti brand)

1 T brown sugar

1 t vanilla

1 apple (I used McIntosh because it was what I had)

1-2 t of agave (optional)

Directions:

Preheat oven to 350 degrees Celsius.  Cover dates with boiling water, and let soften, about 10 minutes.  Drain the water and puree the dates.  I used a food process because that was all that I have, but a hand immersion blender may also work.  In a food processor, combine dates, almonds, sorghum flour, nutmeg, cinnamon and brown sugar.  Process until blended.  You should have a crumbly, slightly dry crust.  Press into a greased pan (I used a pie plate) and bake for 20 minutes.  Let cool for a few minutes while you assemble the filling.

For the filling, mix the sour cream, brown sugar and vanilla in a bowl and set aside.  Peel, core and then slice the apple into thin slices.  As you slice, place in a bowl of water and lemon juice to preserve the apple’s colour.

To assemble, spread the sour cream filling over the crust and then top with the apple slices.

Bake for about 30 minutes at 350.  Once it comes out, drizzle with a little bit of agave.  Let cool and serve!

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I also made a pumpkin pie with a Patsy Pie crust and the filling recipe from Welcoming Kitchen.  It was really good!

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I topped it with Healthy Top, a delicious whipped cream style topping.  The package made a giant bowl, but it kept for several days in the fridge.

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I also made Dreena Burton’s Festive Chickpea Tart from Let Them Eat Vegan!.  I actually made this twice over the weekend for two different dinners.  I also made the rosemary gravy from this book as well, but I didn’t get any pictures of it.  It was delicious, though.

Well, that just about sums up my weekend.  Now I’m going to spend the week eating as many Honeycrisp apples as I can from the giant bag of them I bought at the market.

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Mail and Treats!

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Man, I love getting mail. Even if it is stuff I bought myself. The bottom two cookbooks are books I’ve been meaning to get for a while. An entire book devoted to vegan cheeses? Ok. Also, the top two are India travel books. Oh that’s right, I’M GOING TO INDIA FOR 4 MONTHS. I’ll be sure to update my blog whenever possible with culinary delights to tickle your senses.

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I’m spending this long weekend at a friend’s cottage and felt the need to make treats! I made pumpkin chocolate chunk bars and brownies! I’m also making some salad rolls, a huge vat of peanut sauce for recreating the buddha bowl from Fresh, and some pancakes. It should be a delicious time!

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No-bake Cheesecake

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Directions:
Made in a 2 qt pan.
Crust:
– 1/2 c pitted and chopped dates
– 2 c walnuts
– 1/2 c pumpkin seeds

Grind in food processor. Press crust into pan until evenly packed down.

Filling:
– 2 1/2 c cashews, soaked overnight and drained
– meat of one thai young coconut
– 6 T lemon juice
– 6 T coconut water
– 1/2 c sugar (you could play around with sugar-free sweeteners)

Mix in food processor until creamy, which should take a little bit of time.

To serve, top with a spoonful of berry sauce! (recipe for the sauce is here)

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