Easiest vegan Pumpkin pie

July 9, 2020 / Lyn Jones / 0 Comments

For the spices, I added cinnamon and cardamom but feel free to go crazy and add whatever you think matches this pie. I actually think a thin dark chocolate layer over the crust would be magic.
https://vanillacrunnch.com/the-easiest-vegan-pumpkin-pie-youve-ever-made/

Serves: 8
Ingredients
  • CRUST
  • 1½ cup plain flour
  • ½ cup vegan butter + more for greasing the pan
  • 1 Tab sugar
  • ½ tsp salt
  • ½ cup ice water
  • FILLING
  • 2 cups steamed pumpkin
  • ¾ cup coconut milk
  • ½ tsp Agar-Agar
  • ½ cup cornflour
  • ¼ cup maple syrup
  • ½ cup brown sugar or coconut sugar
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp cardamom
Instructions
  1. Steam the pumpkin until soft
  2. While the pumpkin is steaming, prepare the crust by combining all the ingredient to a homogenous dough. I always make this with my hands put feel free to use a machine. Press the dough into a round pan (6-inch makes a higher pie with a thicker crust and 8-inch a flatter pie with a thinner crust; I tried and liked both)
  3. Put into the freezer until the filling is ready.
  4. Preheat the oven to 350F
  5. Heat the coconut milk with the agar-agar until boiling.
  6. Add all the ingredients for the filling plus the coconut milk- Agar-agar mixture to our blender and blend until well combined.
  7. Fill over crust and bake for about 45-50 minutes.
  8. Let cool down and place in the fridge for about 4 hours with a plastic wrap on top.

 

VEGAN VEGETABLE NUGGETS

June 16, 2020 / Lyn Jones / 0 Comments

Almond flour vegetable nuggets made with 3 ingredients! These vegan vegetable nuggets are paleo, keto, oil-free, grain-free, and only 35 calories each!

INGREDIENTS

  • 1 and 1/2 cups (150 g) chopped cauliflower or broccoli (or a combination)
  • 1/2 cup (60 g) chopped carrots
  • 2/3 cup (75 g) almond flour or almond meal
  • fine sea salt and pepper
    • Nonstick coking spray

      You can also add other flavours prior to shaping and baking. For example, garlic powder, onion powder, Italian herbs, or some nutritional yeast (for added protein and cheese-y flavor).

INSTRUCTIONS

  1. Preheat oven to 400F (200 C). Spray a large baking sheet with cooking spray.
  2. Place the raw vegetables in a steamer basket set over boiling water. Steam the vegetables for about 4 to 5 minutes until softened and tender but not mushy.
  3. Transfer the vegetables to a small food processor and process until mixture resembles a thick puree. Scrape vegetables into a medium bowl. Stir in the almond flour and season with 1/4 teaspoon salt & dash of black pepper (or to taste).
  4. Using a small cookie scoop or heaping tablespoon, scoop the dough into 14 equal portions. Using hands, shape each portion into an oval “nugget” shape (about 2 inches long, 1/4-inch thick). Place on prepared baking sheet, spacing evenly.
  5. Bake in the preheated oven for 12 to 15 minutes, or until the bottoms are golden brown. Remove the pan from oven; using a metal spatula, flip the nuggets.
  6. Return pan to oven and bake for 12 to 15 minutes longer bottoms are golden brown. Serve warm.
    NOTES

    To Freeze:
    Shape nuggets as directed – I double, triple or quadruple recipe and freeze a lot. Freeze in a single layer on a baking sheet and then transfer to an airtight container for up to 6 months of storage frozen. Bake anytime (no need to defrost), allowing about 4 to 5 extra minutes of baking time.

    Storage: Store the cooked, cooled nuggets in an airtight container in the refrigerator for up to 3 days or the freezer for up to 6 months.

    Keto Option: Replace the carrot with an equal amount of red bell pepper.

    Make Ahead: The nuggets mixture can be made ahead and shaped into nuggets. Freeze the nuggets in a single layer on a baking sheet and then transfer to an airtight container (store in the freezer for up to 6 months). Bake as directed (no need to defrost), allowing about 4 to 5 extra minutes of baking time.

    Flavor Suggestions: Add the herbs and spices of your choosing, such as Italian herbs, garlic powder, onion powder, or chili powder. For cheesey-flavor (and added protein) add several teaspoons of nutritional yeast.

    • Category: Snack, Lunch
    • Method: Baking

    NUTRITION

    • Serving Size: 1 nugget
    • Calories: 35
    • Sugar: 0.6 g
    • Sodium: 47.7 mg
    • Fat: 2.7 g
    • Saturated Fat: 0.2 g
    • Carbohydrates: 2.1 g
    • Fiber: 1 g
    • Protein: 1.4 g
    • Cholesterol: 0 mg

 

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