No-Bake Sweet Potato Pumpkin Pie

Woke up for a craving for pie. So I created a simple and basic no bake pumpkin sweet potato pie. Quite the tasty idea for breakfast or eat it whenever you choose.

Recipe for filling:

1 small sweet potato ( I peeled it and cut it up then I steamed it to cook)

1/2 cup pumpkin purée

1 1/2 tbsp maple syrup

1/2 tsp pumpkin pie spice

2 dashes cinnamon

1/4 tsp ginger

1/3 tsp vanilla extract

Pinch of sea salt

1/2 tbsp coconut oil ( if you are oil free then omit)

Recipe for crust:

1/2 cup almonds

1/2 cup gluten free oats

9 or 10 medjool dates

1/2 tbsp of the pie filling

Pinch of sea salt

Directions:

Step one prepare pie filling.

Prepare the pie filling in either a food processor or blender. I simply added all the ingredients to my food processor and blended to mix. Set to the side.

Step two prepare crust.

I used my food processor for the crust. I added in the almonds first and processed them to grind them. Then I added in everything else and processed to blend. I then added the crust to the small ceramic pie pan and set it in the freezer for 10 minutes.

Step three make the pie.

Then I added the filling and set it in the fridge for 20 minutes. I topped my crust with a cute pie crust flower which is optional.

Enjoy!

Raw Cranberry Apple Sauce

This might be my new favorite easy breakfast. So tasty and so simple. Whenever I create a new raw recipe I get the urge to create more raw foods, so I’m hoping to get creative with adding some raw recipes to my blog.

Recipe :

2 apples ( I saved some of the apple for topping)

1/3 cup fresh cranberries

2 medjool dates

1 tbsp almond butter ( or nut butter of choice ) you can also simply add in fresh almonds and blend if you don’t have a nut butter.

Directions :

Simply add all the ingredients to your blender and blend well to combine. Toppings optional, but makes it pretty.

Enjoy!

Please choose veganism or make it a goal to lesson your intake of animal products so all living beings can be blessed with a healthy and happy holiday season! There are endless options for cruelty free plant based foods for celebrating!

Pineapple Cough Relief Smoothie

I was up for hours last night with a bad cough, I’m still staying as quiet as can be so my voice can fully recover. I heard of pineapple being a natural cough remedy so that’s what I planned to try out today. Full of other medicinal yumminess as well.

Recipe:

1/4 cup pineapple

1/2 tbsp organic lemon juice

1 tsp freshly grated ginger

Dash of cayenne pepper

1/4 tsp turmeric powder

Dash of black pepper

1/2 cup filtered water

1 tsp coconut oil

Directions:

Simply blend all the ingredients in a blender and drink.

Enjoy!

Potato, Cauliflower, Vegetable, ChickPea Stew

I’m still not feeling my best so the plus side to that is I get to create a bunch of get well soups/ stews to get me all better.

I’m beyond grateful I’m a natural born cook, because it’s a blessing to be able to whip up delicious tasting meals especially when I’m under the weather.

This stew came out so tasty, and I’m now I’m trying to think of my next big pot of get well soup. I do have a pumpkin and butternut squash needing to be used so it will be with one of those.

Recipe:

1 container of organic vegetable broth

1 cup filtered water

1 can chickpeas drained and rinsed ( save the brine)

1 small yellow onion chopped

2 to 3 cloves garlic minced

3 yellow potatoes

2 cups cauliflower florets

4 carrots

1 cup frozen peas

1 cup fresh or frozen broccoli

1/4 tsp turmeric powder

1 tsp onion powder

1 tsp garlic powder

1/3 tsp poultry seasoning

1/2 tsp dried thyme

1/2 tsp dried oregano

Sea salt and black pepper to taste

Directions:

I sautéed the onion and garlic in a bit of the chickpea brine with some salt and pepper for about 5 minutes, then I added in the carrots, potato, cauliflower and sautéed a bit.

Then add in the soup broth, water, and seasonings.

I let the soup come to a boil then simmered for 35 minutes.

I then took about a cup of the soup including the potatoes, carrots, and cauliflower and blended that in my vitamix ( careful with this part the soup is hot). I then added that mixture back into the pot and added in the frozen peas, chickpeas, and broccoli and let simmer for about 10 more minutes.

You can really add in any leafy greens or vegetables of choice I used what I had on hand.

Enjoy and get well soon if you are amongst the unlucky ones of us all that aren’t feeling our best!

Vegetable ChickPea Soup With Brown Rice

I’m not feeling the best these past few days, so I ran out yesterday to buy some stuff to make myself a get well pot of yummy plant based vegetable soup.

Downside of living alone is that when I feel crummy I still need to cook myself food, upside is now I have tons of leftover soup to last a few days.

Recipe:

1 carton of organic vegetable broth

1 cup water

1 can of chickpeas drained and rinsed ( I save the chickpea brine from the can and I sautéed the vegetable in it)

3 organic carrots

3 cloves garlic

1/2 yellow onion diced

2 cups cauliflower florets

1 cup green beans I used frozen

Sea salt/ black pepper to taste

1 tsp onion powder

1 tsp garlic powder

1/4 tsp turmeric

1/3 tsp poultry seasoning

Dash of paprika

Optional 2 tbsp of hemp hearts

I prepared a pot of brown rice so I added that to the soup as I served it. You can add gluten free noodles if you’d like instead.

Directions:

In a large pot I added the onion and diced garlic and sautéed them in the chickpea brine for about 5 to 7 minutes. Seasoned with some salt/ pepper. Then I added in the carrots and a bit more chickpea brine and sautéed for 5 minutes.

Now add in the vegetable broth and water and seasonings with the cauliflower, green beans, and chickpeas.

I brought the soup to a boil then let it simmer for 30 minutes to allow the vegetables to fully cook and absorb flavor.

Feel free to taste test the broth and adjust to taste.

Enjoy!

Avocado Vegan Cheese Sauce

Wowza this sauce is so tasty, or at least I thought it was. I’m not one of those food bloggers who feels the need to write a long intro to my recipes when I’m fully aware you all simply want the recipe anyways so onto this lovely creation I’m blessed I have leftovers of.

Recipe:

1 small ripe avocado

1/3 cup almonds without the peel ( I’ll explain below how to get the skin off your almonds easily if you buy them with the peel already on them)

1 tsp apple cider vinegar

1 tsp onion powder

1 tsp garlic powder

Dash of black pepper

1 or 2 tbsp nutritional yeast ( I use 3 or 4 dashes curry powder for cheesy recipes)

Sea salt to taste

Directions:

If you need to skin the almonds I find it easiest to soak them in boiling water for 1.5 minutes carefully drain and peel the skin off by hand.

Once you have the bare almonds add those to your blender.

Blend the almonds with about 1/4 cup water.

You can add in the other ingredients and blend well to combine.

I used this for a pasta dish over gluten free pasta, but do with it as you please.

Enjoy!

Gluten Free Mashed Potato Cheese Sticks

Nope I’m not quite sure why it took me 38 years of my life to even have the thought to create these, because now I want to make them all the time! So simple and tasty. Next time I’ll sneak in broccoli or puréed carrots for added nutrients.

Please I highly suggest creating these. I wish I had more ingredients to make a bigger batch for leftovers.

Recipe:

2 peeled yellow potatoes

1 cup vegan shredded cheddar cheese ( I used violife)

1/4 cup gluten free oat flour

1 flax egg

Gluten free vegan breadcrumbs ( I used Ian’s brand and added in Italian seasoning, turmeric, black pepper, pinch of sea salt, dash of onion powder)

1 tsp sriracha

Vegan bacn bits

1/2 tsp sea salt

Dash of black pepper

1 tsp garlic powder

1 tsp onion powder

Directions:

Preheat oven to 375 degrees.

Peel and cut up potatoes and add to a pot of boiling water cook for about 30 minutes.

Once potatoes are cooked mashed them and I added everything but the cheese, flour, breadcrumbs, and flax egg to make the mashed potatoes.

Once the potatoes are mashed add them to a mixing bowl and add in the cheese, flax egg, and gf oat flour. Stir well to combine. Do a quick taste and you can add in more sea salt or sriracha and vegan bacn bits if needed.

I put parchment paper onto a baking sheet and formed the mashed potato mixture into the shape of a typical cheese stick.

Place the mashed potato cheese sticks in the freezer for 10 minutes. Helps keep the shape of them.

After 10 minutes in the freezer bread them. Then I baked them for 10 minutes flipped and baked for 5 to 7 more minutes.

Enjoy!