Post by Megan Stulberg
I have made many a’ pumpkin pies in my day. There’s this one I posted last year, for instance — which was good, but the consistency just wasn’t quite right and I knew I could do better. I made this dish the other day for American Thanksgiving and god *damn*, was it an improvement! The only problem was that it was all pretty last minute and the store was sold out of non-dairy whipped cream (my own fault), so I had it with vanilla bean ice cream instead. Still real good, though.
This pie is no-bake, raw except for the pumpkin puree, soy-free, gluten-free and vegan.
Watch the video below, click through to subscribe to us on YouTube, and read the following recipe! Enjoy.
FOR THE CRUST:
- 1 cup raw almonds, soaked overnight
- 1 cup pitted dates, soaked overnight
FOR THE FILLING:
- 3/4 standard can pure pumpkin puree
- 1 cup cashews, soaked overnight
- 1/4 cup coconut oil
- 1/4 cup 100% maple syrup
- 2 tbsp lemon juice
- 1 tbsp organic vanilla extract
- 1 tbsp nutmeg
- 1 tbsp cinnamon
- 1 tsp ginger
- To make crust…Soak dates and almonds in separate bowls overnight.
- Drain. Pulse dates and almonds in food processor until crumb-like consistency has been reached.
- Line a small 5-inch round pan with plastic wrap or parchment paper. Press mixture into bottom of dish firmly to form an even crust. Leave in freezer to set at least 1 hour.
- To make filling…Blend all remaining ingredients until smooth. Spread onto crust and let set in freezer 1-2 hours, or overnight.
- Remove from freezer to thaw at room temperature for 1 hour, or in the fridge for 4-5 hours.
- Slice pie and serve with coconut whip or vanilla ice cream. Leftovers can be kept in fridge.
Makes 1 standard pie (6-8 slices).
Post by Megan Stulberg
Back in high school, one of my favourite things to do with friends was get all-you-can-eat sushi. I always felt like I was going to barf after, but in the best way possible. I still love eating it — all sushi places will have at least a few vegan options, and making it at home is super easy once you get the hang of it. I’ve made sushi tons of times before but this roll is by FAR my favourite one yet. The fried “chicken” pieces make it taste like a crunchy roll, making me barely miss tempura. This recipe is obviously vegan and also gluten-free.
Also, this is my first time making a video 100% by myself! Filmed it, made the food, and even edited it. Go me. Watch the video (and subscribe plz n’ thx) on YouTube at:
Photos & recipe below:
- 1 cup sticky sushi rice, organic if possible
- 4 nori seaweed sheets
- 1 255g bag Beyond Meat chicken strips or alternative fake meat of your choice
- 1 medium avocado, halved and sliced
- 1/2 cucumber, cut into long thin strips
- 2 tbsp extra-virgin olive oil
- Gluten-free soy sauce, for dipping
- Other supplies you’ll need: One standard bamboo rolling mat, large knife, water, plastic wrap, cutting board and chopsticks.
- Wash rice in cold water thoroughly until it runs clear. Bring hot water to a boil with the rice already in the pot. Cook covered for 20 minutes until water has been entirely absorbed and rice is sticky in consistency, stirring occasionally. If the rice is too hard, add water by the teaspoon and continue cooking. Fluff cooked rice with fork and set aside to let cool.
- In medium saucepan, heat EVOO until it sizzles. Add all “chicken” strips and pan fry until crispy, adding additional olive oil while flipping. Set aside.
- Line your bamboo rolling mat with plastic wrap, then place on a larger cutting board or clean flat surface.
- Lay the rolling mat flat, and place a sheet of nori on top. Add a couple spoonfuls of rice onto the middle of the sheet. Wet fingers (or use a spoon if this grosses you out) and pat rice lightly down into a thin even layer. The rice doesn’t have to go right to the edges — basically, try to create a rectangular section of rice within the rectangular piece of seaweed 1/4 inch from the edge.
- Align the chicken strips, avocado and cucumber into a very thin horizontal line at the bottom of the rice on the seaweed sheet. Be careful not to overfill or else your roll will likely fall apart.
- Tightly roll the seaweed sheet from the bottom, using the mat to press it together. Keep going, squeezing the roll to prevent it from falling apart. Dab a bit of water on the edge of the seaweed to seal it.
- Use a sharp knife to slice the rolled roll (lol) into bite-size pieces. Wet the knife between cuts to keep it clean. Having trouble doing this right? Use this easy guide here to help.
- Repeat steps 4-7 with the remaining sheets, rice and fillings.
Serve with gluten-free soy sauce and eat with chopsticks.
Makes approximately 4 rolls (2 servings).
Post by Megan Stulberg, Alexandra Courts and Aine Davis
We’re back! With another video, you lucky dogs you.
Remember when we made that pad Thai? And those mimosas? Well we made raw chocolate avocado mousse tarts afterwards, and filmed that too. These are the perfect “something sweet” to enjoy after an afternoon of food and fun with your best gal (or guy, or non-binary) pals.
These tarts are raw, gluten-free, vegan, soy-free and artificial sugar-free. They’re SO easy to make too! All you need is some handy ingredients, a blender, a muffin tray and a freezer. Being fuelled by mimosas is also beneficial, but not a requirement.
Watch the video, then follow our recipe! Enjoy.
For the Tart Bases…
- 2 cups pitted dates
- 1/4 cup raw almonds
- 1/4 shredded unsweetened coconut
- 1/4 cup raw cacao powder
- Pinch of pink Himalayan salt
For the Mousse…
- Flesh (lol gross) of 2 ripe avocados
- 1/2 cup raw cacao powder
- 1/4 cup 100% maple syrup or blue agave
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
- Pinch of pink Himalayan salt
- Line a muffin/cupcake tray with plastic wrap or strips of wax paper, as shown in the video.
- Blend the dates, raw almonds, shredded coconut, raw cacao powder, and pink Himalayan salt until mixture is fine in texture and thoroughly combined.
- Press the tart mixture into the base of each muffin base. 1/4 inch of the way full is ideal. Set aside tray with tart bases in freezer for time being.
- Blend all ingredients for the mousse together until smooth and creamy in consistency.
- Spoon the filling overtop of each tart base until each muffin cup is full. Pat down mousse with back of spoon for a flat look.
- Allow the tarts to freeze for 1-2 hours before serving.
- Garnish with your toppings of your choice. We chose frozen raspberries and raw pecans.
Serve chilled. Makes approximately 8-10 servings.
Post by Megan Stulberg
My boyfriends works at PETA, which is basically a Vegan Girlfriend’s dream. He’s pretty great, for many reasons, but a bonus is that he used to do cooking videos for PETA2. I’m not going to link to it because he’d probably kill me, but there’s a super cute one he did about peanut butter a few years back and this sauce is in it. We made it together last month, and then I further modified it for this dish.
For the sauce…
- 3/4 – 1 cup light coconut milk
- 1/3 cup organic smooth peanut butter
- 2 limes, juiced
- 2 tbsp gluten-free soy sauce
- 1 tbsp garlic powder
- Black pepper and sea salt, to taste
For the rest of it…
- 1 block extra-firm tofu (non-GMO if possible)
- 1 cup texmati rice
- Handful of fresh cilantro, chopped
- Lime slices, for garnish
- 2 tbsp cold-pressed EVOO
- Prepare tofu by pressing tofu in paper towel to remove excess moisture.
- Bring a pot of water (1 3/4 cup) to boil. Add rice, lower heat, then leave covered to cook for approximately 15 minutes. Every few minutes, stir rice with wooden spoon to prevent sticking. Remove from heat once all water has evaporated and set aside to cool.
- While rice is cooking, slice tofu into bite-size cubes. In large saucepan on high heat, add olive oil and wait for it to sizzle. Reduce to low heat, then add tofu to pan. Let tofu fry, flipping occasionally.
- Begin the sauce! Add coconut milk to another saucepan on medium heat, then lime juice, garlic powder, salt, pepper and soy sauce. Stir peanut butter like CRAZY before adding it — seriously, this is important or else it’ll be a pain to combine! Also, make sure the peanut butter is room temperature, or even pop it in the microwave for a few to melt it a bit. Anyways, add peanut butter by the tbsp, stirring as you go. The end result should be a creamy, pourable sauce.
- If tofu isn’t browned yet, raise to high heat for a minute or so. Add tofu to the other saucepan and thoroughly coat tofu in the peanut sauce.
- Serve tofu on a bed of rice, topped with fresh cilantro and lime slices for garnish.
Yum! Makes 4 lunch servings or 2 big dinner servings.