Delicious Vegan & Gluten-Free Pumpkin Pie!

This is the most delicious vegan pumpkin pie I've ever had! The filling is from Elana's Pantry! You don't have to bake the filling, which makes it the easiest pumpkin pie to make! 

Ingredients

2 cups pumpkin           *I use this Organic Pumpkin Pie

1 cup coconut milk fat, from 2 cans  *I use this Coconut Milk

1/3 cup coconut oil

1 Tbsp. maple syrup    *I did 3T and 1/2T Brown Sugar

1/4 tsp. vanilla stevia   *I didn’t do stevia, just plain vanilla

1 Tbsp. pumpkin pie spice   *Made my own

1/8 tsp. sea salt

1 Nut-Free Egg Free Pie Crust, baked & cooled  *I made a Paleo crust

Instructions

1. Place pumpkin on a plate and set aside
2. Get two cans of coconut milk and turn heavy side on the bottom, you want all the coconut fat at the bottom. Open the top and pour/save the coconut water into another cup. Then scrape the coconut fat out of the can. 
3. In a medium pot, melt coconut milk fat and coconut oil until liquefied
4. Stir in pumpkin and maple syrup until mixture is very warm
5. Transfer mixture to a blender and puree on high speed until very smooth. *I don't think you have to use a blender if you are using canned pumpkin, it's already smooth. 
6. Blend in vanilla stevia, pumpkin pie spice, and salt
7. Transfer mixture into nut-free egg-free pie crust
8. Refrigerate for 2 hours to set

This pie crust was NOT a nut-free, egg-free crust. It was Against all Grains' paleo "Honey Graham Cracker Crust." So, this pie crust isn't vegan because of the egg. 

But it's really good!

With a few changes to the recipe, I replaced the honey with maple syrup and the almond meal with hazelnut meal because that's what I had. 

It's so so good!

If you have food allergies or sensitivities, this is the perfect pumpkin pie for you. Or if you just want to make an extra healthy pumpkin pie that is gluten free, egg free, dairy free, and is Paleo, Keto and Low-Carb friendly!

Last but not least serve with some coconut whip cream on top...soooo good!

Coconut Whip Cream

1. The most important thing to do is put a can of full-fat coconut milk in the fridge overnight. To let all the fat solidify at the top of the can.

3. To open the can turn it upside down, so the cream is on the bottom end and then open it up with a can opener.

4. Pour out coconut water into another container and save if you want.

5. Scrape out the cream into a mixing bowl.

6. Add some kind of sweetener...white sugar, powdered sugar, maple syrup, honey, agave, etc.

7. Beat/whip it together with a mixer.

8. Taste test and sweeten to your liking.

Enjoy!

"Portobello Burger" & Kale Chips

This raw/vegan burger is from Maui Kombucha...a place I've discovered on the island...
a place where I didn't know food like this existed...a place where all the food is awesomely good!

 The "burger" is made out of walnuts, portobello mushrooms, zucchini, olive oil, coconut aminos, garlic, herbs & spices, nutritional yeast, S&P, and lemon.

The "Cheeze & Pesto Aioli" Sauces were so tasty!

Throw on yummy toppings and wrap it in collard greens :)

I threw in some kale chips and whala...so so good!

Sorry no recipe, but I'm definitely going to experiment and come up with my own.

"Zucchini Pesto Lasagna"

This recipe is found at Sandy's Allergy Free Recipes. 

I LOVE it! It's grain-free/dairy free/vegan.

Zucchini Pesto Lasagna with Cashew Cream (Gluten Free/ Dairy Free/ Vegan)

One batch of: Basil Pesto and a batch Cashew Cream (click on the links to get the recipe)

1 medium size zucchini- cut thin into ribbons

1 large onion- sliced

1 large size carrot- julienne

1 large pepper- sliced

1 Tbsp. coconut oil or olive oil

1 tsp. dried basil

In a medium frying pan, add oil, onion, carrot, and pepper. Saute for approximately ten minutes on medium low heat, stirring frequently. Stir in dried basil and take pan off heat when vegetables are soft.

To assemble lasagna use a 9″ by 13″ baking dish.

Start with 1-2 tablespoons of prepared pesto spread all over the bottom of the dish.

Then a single layer or zucchini ribbons.

Followed by 1/3 of sauteed vegetables.

Then 1/3 of your cashew cream.

And 1/3 of your pesto. Repeat each step two more times, ending with pesto.

Bake uncovered at 350 degrees for 30-40 minutes or until zucchini is fork tender, but not mushy.

***I changed mine up a bit by not adding the pepper or frying the veggies. I also added some other veggies to my liking. Instead, of frying my garlic/onions/carrot I steamed them in a little bit of water topped with a lid for 10 minutes. I also didn't use cashews for the cream, I only had macadamia nuts in my fridge. 

Here is how I assembled everything...

I used my Titan peeler to thinly slice the zucchini, which acts as the noodle, chopped my garlic and onions, and used my other titan peeler to julienne the carrots. Added a layer of Basil Pesto that I made in my Vita-mix to the bottom of your baking dish, then a layer of zucchini noodle, topped with the steamed garlic/onion/carrots, then layered with my creamy macadamia sauce that I also made in my Vita-mix, as well as the basil pesto sauce, next a layer of kale, followed by zucchini noodles. Repeat to the end. Then at the very top I spread my sliced Early Girl Tomatoes all over.

Enjoy with a green salad. 

This lasagna is super good!

Epecially on the 2nd day after all the flavors soak in.

Yum :)

Pizza & Cheezcake

 I absolutely love all the health foodie places here on the island! Maui Kombucha has some incredible kombocha and raw food creations. I was very curious about how this "Raw Pizza" would taste and oh my goodness it was so tasty!

 Nut and seed crust

Raw means it's still alive...no cooking. Also, it was vegan...no diary, no meat. And gluten/grain-free. Just what I needed!

Can't beat the goodness of raw pies!

Homemade Potato Salad

Have you ever read the ingredients list on store bought potato salad? Wow, this list is long and scary, well at least I think so. It has been awhile since we've enjoyed homemade 'tater salad. It's really simple too...

Boil

Diced Potatoes

Eggs

Chop up

Red Onions

Celery

Pickles

Boiled Eggs

Mix Together

 Everything above

Organic Mayo

Fresh squeezed lemon juice

 Dijon Mustard

It was really really good, especially after it sat in the fridge to chill!

Raw Lasagna

With all the health food stores around here on the islands I can find some really awesome raw food places! This vegan raw lasagna was yummy, especially the raw pesto and macadamia sauce.

Zucchini Pasta + Creamy Avocado-Cucumber Sauce

 This recipe is from The Simple Veganista. I thought it was delicious, but my kids said, "Mom, this is the most disgusting dinner every!" Ha!

This pics on her website are awesome. Much much better than mine!

Summer Salads

Organic red and green leaf lettuce, organic spinach, cucumbers, organic grape tomatoes, avocados, and pecans. No salad dressing.

Broccoli Pecan Pasta

Tru Roots Gluten-free noodle, lightly steamed organic broccoli, pecans, Italian dressing, & cayenne pepper.

Good Tip with the Broccoli...

After steaming put in very cold water or ice water to stop it from cooking and losing more nutrients. We like our steamed veggies to still be a little crunchy.

Avocado Veggie Pizza

This is Papa Murphy's Take 'n Bake, Gourmet Veggie...no cheese, red sauce (not creamy white sauce), and all the veggie toppings...I love to add fresh avocados!

Non-GMO

These are some Non-GMO foods that I have found and will continue to purchase...

Coconut Milk (Sprouts, Good Earth)

Edamame (Soybeans in the Pod, Costco)

Soymilk (Costco)

Organic Cane Sugar (Costco)

Flaxseed (Costco)

Rumford Aluminum-Free Baking Powder (Wal-mart)

 Nutiva's Organic Extra-Virgin Coconut Oil (Costco)

Raw Organic Applesauce

 For raw (uncooked) applesauce I cored the center out, quartered the apple, put it in the blender, and added some fresh squeezed lemon juice. 

 

This was fast and easy, however nothing can beat just eating the apple whole!

Organic Applesauce

 I've been wanting to make my own applesauce and oh my goodness, the homemade stuff is so much better than the organic applesauce we buy at the store! I never really liked the texture of applesauce, but this stuff is good! I buy the 10lbs bags of organic red apples at Costco for juicing and eating, but this time I bought an extra bag to make applesauce. Here's the process I did...

I had to buy a apple corer and cored out the center of the apple.

Have you ever heard of controversies over toxins found in manufactured apple juice and applesauce....Los Angeles Times: Dr. Oz vs. FDA, Arsenic found in Mott's apple juice, Eco-News. I've known that apple seeds are toxic, containing cyanide, so can we be sure that the prepared foods we buy are the best quality and safe? I'm all about knowing exactly what is going into my food. When you prepare your own food, you most likely are using crazy toxic chemicals and preservatives that are put in processed foods. The more you know about your food the better off your body and health will be!

 Next, I peeled off the skins, quartered the apple, and then chopped 'em up in cubes. And tossed them into my steaming basket in a pot on the stove. I let the apples steam for about 5-8mins.

In this first batch I added some fresh squeezed lemon to help the applesauce coloring stay light and yellow.

 

 I put all the steamed apples and lemon juice into the vita-mix on low speeds.

 I slowly turned up the speed and used the tamper stick to push down the apples, so everything was getting blended. 

  

 It came out nice and smooth!

 The jar on the left is the applesauce with the lemon added and the jar on the right has nothing added.

Finished product and oh so good! I like to save all my glass jars and they are really starting to add up. My husband will be delighted I'm finally using them, all in good time!

Kneader's Large Green Avacado Salad

I love love this salad! It's super easy to make at home, but sometimes when I'm out an about, I enjoy this! The raspberry walnut vinaigrette dressing is really yummy! We had these the other night for an alkaline dinner. My husband and I have talked for a while about doing more things to alkaline our bodies, especially before we go to bed. In the last while I've noticed depending on what I eat for dinner (more acidic foods) I will wake up in the middle of the night and not be able to sleep because my tummy is upset and still digesting food. It's almost always healthy food that I've prepared from scratch, but my body is really sensitive. Over the weeks I've found that as I've eaten foods that are alkaline I do much better at night. Just the other night I went to this awesome health seminar about eating an alkaline diet. Check out his summary video here...https://www.youtube.com/watch?feature=player_embedded&v=dbcEYT4oP7w.

Tomato Coconut Basil Soup

A friend gave them this recipe from another friend and it's super easy and best part is my kids loved it with some noodles! Her friend's recipe...

Tomato Basil Soup  

"This one minute soup is a healthy alternative to a Martha Stewart classic that bursts with such flavor, you'll want to cheer!"

-1 quart Classico Spaghetti Sauce
-2 (13 oz) cans coconut cream
-1 Tablespoon dried basil

*Classico brand is sold in packs of 3 at Costco. Or your choice of sauce. Sugar-free is better.

*Coconut cream is sold at Good Earth and probably other health food stores. 

*Try part coconut milk w/ any other milk...rice, soy, almond, or diary.

*Along with the basil I put in more spices.

Here it is with the added organic noodles...

Red Iguana Veggie Fajitas

This Veggie Fajitas plate at Red Iguana at City Creek Mall is so so good, second time having it!

Coconut Curry

Coconut Curry with Potatoes, Carrots, & Onions over Jasmine Rice. Curry is good, but it is always better the second day. I found this coconut curry recipe online and followed it for the most part. I tripled it, didn't add as much sugar (will add a lot less next time), added red cayenne pepper, and added some water. I love it when I can taste more of the spices, so this dish was good, but not great.