Gluten-free Vegetarian Thanksgiving 6: Pear Custard Pie and Vegan Pumpkin Cheesecake

November 19th, 2011 yum Posted in Blog Event, Blog News, Dairy Free, Dessert, Dinner Party, Party Food, Party Menu, Thanksgiving, Vegan 8 Comments »


For this, our 6th installment of my Gluten-free Vegetarian Thanksgiving, we have a scrumptious dessert for you. Lauren from As Good as Gluten made a gluten-free pear custard pie that would be a wonderful addition to the Thanksgiving dinner table. I have to admit that pears are not my favorite fruit, but I bet that you could adapt it to be made with apples or persimmons and it would be great for those with unreasonable grudges against pears like myself. I love the idea of a custard based pie without a crust. It sounds so easy and yet channels the decadent flavor of the creme brulee, one of my personal favorites. This recipe would be a challenge to make vegan, but if you manage it I’d love to hear how you did it!

This recipe reminds me of my friend Ali’s latest recipe for a refined-sugar-free cranberry pear sauce. I bet even a curmudgeon like me wouldn’t mind the pear mixed in with cranberries!
Since we had a recipe that would be difficult to veganize, I thought I’d share a recipe I developed for a gluten-free vegan cheesecake. Actually looking at this recipe inspires me to make a new raw-foods based version. I know Toddler Yum would enjoy something made with her favorite raw-foods cashew-based cheesecake base. But, this recipe is certainly easy and delicious too. You could always make two vegan cheesecakes for Thanksgiving! I’m sure no one would object. What are your favorite gluten-free vegan dessert recipes? Share in the comments!

I hope you are enjoying my Gluten-free Vegetarian Thanksgiving Series. I’d love to hear what your favorite recipes have been so far.

Gluten Free Vegan Double-layer Pumpkin Cheesecake
Dessert  Tofu  American  
Ingredients
Crust:
1 Nana’s No Gluten Ginger Cookie OR 3/4 cup gluten-free gingersnap cookie like Trader Joes or Midel(not vegan)
3/8 cup finely ground pecans
1/4 cup brown sugar
1/6 cup olive oil or other oil of your choice

Filling Base:
8 oz. Tofutti Better than cream cheese
1 pkg firm silken tofu (just over 14 oz.)
1/2 cup agave nectar (or try maple syrup)
2 tbsp corn starch
1 1/2 tbsp. lemon juice
1 tsp vanilla
pinch salt

Part Two Filling:
1/2 cup pumpkin puree NOT pumpkin pie mix filling
2 tsp rum (if desired)
3 tbsp. brown sugar
1/2 tsp. pumpkin pie seasoning
1/8 tsp ginger
1/8 tsp freshly grated nutmeg
pinch salt (if needed, taste)

6 ceramic ramekins

Directions
Preheat oven to 350 degrees F.

Combine crust ingredients in a food processor and blend together. Press into the bottoms of your ramikins, forming a thin crust.

Clean food processor.

Combine all the ingredients of your filling base in a food processor and process until smooth and creamy. Taste and adjust seasonings if desired. Remove 1 cup of the combined filling base and reserve. Now add the part two of the filling to the remaining filling base left in your food processor. (Pumpkin puree through the nutmeg and salt.) Process everything together. Taste and add a little more vanilla and/or salt if you think it needs it.

Now, take a clean spatula and carefully smooth the white, reserved filling base as the first cheesecake layer in all of your ramikins. Cover with pumpkin filling as the second cheesecake layer. You can leave a little mound in the center that is higher, but I’m not sure if it is necessary.

Place your ramikins in a baking dish with medium-steep sides. Fill the baking dish with hot water halfway up the sides of your ramikins, making sure not to get any water IN the ramikins.

Bake for 45- 50 minutes, cool to room temperature and then refrigerate for as long as possible- at least three hours. *sigh* Carefully remove from container or serve in ramikin. Enjoy!

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Gluten-free Vegetarian Thanksgiving 4: Mushroom Socca Tartlet and Apricot Brussels Sprouts

November 17th, 2011 yum Posted in Blog Event, Blog News, Brussels Sprouts, Dairy Free, Fellow Food Bloggers, Holiday, Party Food, Party Menu, Soy Free, Thanksgiving, Vegan, beans 3 Comments »


Welcome to Episode 4 in our Vegetarian Thanksgiving Series. Today Kim of Welcoming Kitchen shared a creative recipe for a Mushroom Socca Tartlet that would be a wonderful entree in any holiday meal. Kim used all whole ingredients, even grinding her own chickpea flour from dried chickpeas to make the socca. My favorite part of this recipe is probably the fresh herb infused oil. Not only does it look beautiful but it sounds like it would taste simply divine. All of the recipes at Kim and Megan’s site are free of the eight common allergens (dairy, eggs, soy, tree nuts, peanuts, wheat, fish, and shellfish), gluten-free, and vegan. Not only that, but they have a series of cookbooks out, and the latest released in June Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes looks pretty awesome. Allergen AND Gluten-free AND Vegan recipes? Sign me up!

For my contribution, I thought I’d share an unusual but absolutely recipe for delicious apricot glazed brussels sprouts. In my opinion, brussel sprouts are an unfairly maligned vegetable. If they are prepared right, they can be really, really tasty.

Here are some lovely blog recipes for Brussel Sprouts.
I tried the first three recipes and they were YUMMY!
Elana’s Pantry Chestnuts with Brussel Sprouts
Gluten-free Bay Roasted Brussels Sprouts
Gluten-free Bay Lemon Dijon Roasted Brussels Sprouts
Fat Free Vegan Brussels Sprouts with Basil and Garlic
Simply Recipes Hashed Brussel Sprouts with Lemon

Apricot Glazed Roasted Brussel Sprout recipe
Ingredients
1 lb- 1 1/2 lb. brussels sprout
olive oil
dried dill to taste
salt
pepper

1/2 cup apricot jam (i use a no-sugar variety)
1 tbsp. fresh lemon juice
lemon zest, if desired

Directions
Clean sprouts and shake off water, or fold in a towel. Cut in half, horizontally, and place in medium to large bowl, drizzling with olive oil. Season with dill, salt, and pepper and place flat on cookie sheet. I think that it is easiest if you put them all one way, either flat, cut side face down or round exterior face down. Place in 425 F oven and bake for 15 minutes and then check. If one side is nicely browned, turn over. Otherwise, put back in oven for another 10-15 minutes or until browned on one side. (This will depend on size of the brussel sprout) When this one side is brown, turn the sprouts over and bake for 5-10 minutes or until done to your preference. I like them more done than my DH- My favorite part is the crispy, paper-like exterior. yum! He likes them lightly browned but not papery. To each their own.

While sprouts finish browning, put your jam, lemon juice, and zest in a heavy bottomed, small soup pot. Bring to a simmer and let it come to a liquid like texture. Then turn off the stove and reserve glaze.

When brussel sprouts are done, put in a pretty, medium sized serving bowl and drizzle generously with glaze, stirring if necessary. Serve and enjoy!

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