HookedOnPlants

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Thanksgiving

Vegan Pumpkin Pie (Mostly Raw)

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Guess what season is upon us… PUMPKIN PIE SEASON.

This Vegan Pumpkin Pie isn’t your typical pumpkin pie. This one here packs in that nostalgic, comforting flavour AND benefits.

Every season should be Pumpkin Pie season, am I right?

Of course, with Pumpkin Pie season also comes with ThanksGivin’er, friends, Mom’s birthday, crackling fires, warm socks, scarves, toques, crispy air bike rides, ‘I’ll have a 2nd latte’ kinda days…ahhhh Fall things. 

The beauty of this recipe is that it ticks all the taste + texture benefits, without refined sugar, butter, eggs, or flour.

I’ll have seconds please, because … Pumpkin Pie with benefits. 

This is a no-bake pie with mostly raw ingredients. Raw ingredients, by the way, have all their nutrients in tact which means their bursting with antioxidants, vitamins and minerals.

The only non-raw ingredient is the puréed pumpkin. Because hey, we want easy too, right? If you find some sugar pumpkins in the grocery store, and feel like baking + blending those up, feel free!

It melts in your mouth.

It pleases your friends.

It’s easy to make.

It’s pumpkin pie, I mean come’on.

OH YA, AND… COCONUT WHIPPED CREAM.

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and, Hello Thanksgiving dinner parties (Covid style)!

Benefits:

Pumpkin has a whopping 200% of your vitamin A needs in just one cup (does wonders for your vision)! It helps prevent cancer with the antioxidant beta-carotene. It also helps with weight loss because of combo of high nutrient density, low calorie density, and lots of plant fibre. Not to mention the vitamin C it carries to help your immunity during these colder months!

Dates are Nature’s candy. They’re packed with fibre, so the uptake of their natural sugars is slowed, and helps keep you energized. There’s a bunch of essential minerals and vitamins in these little juicy morsels as well.

Nuts are great for your brain, skin, and heart. They help create a decadent feeling raw dessert with their unsaturated fats.

Time: 20 minutes prep, 5 hours freeze

Makes: 8 – inch pie pan worth of pie

Ingredients:

Crust:

  • 1.5 cups pecans
  • 2 tbsp chia seeds (optional)
  • 1/4 cup oats
  • 10 dates
  • 1 tsp pure vanilla extract
  • 1/4 tsp allspice

Pie Filling:

  • 1/2 cup cashews (quick soak in hot water for 10 minutes, then strain)
  • 1 tbsp pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp allspice)
  • 1.5 cups pumpkin puree, *not the pre-made pumpkin pie filling (equal to 398mL can)
  • 1 banana (ripe with spots)
  • 1 tsp pure vanilla extract
  • 1/4 cup maple syrup
  • Pinch of salt

Coconut Whipped Cream:

  • 1 COLD can of full fat coconut milk (store in fridge at least 2 hours before making!)
  • 1 tbsp maple syrup

Directions:

  1. Soak cashews: Place in bowl, pour hot water over, let sit 10 minutes
  2. Make crust: blend all crust ingredients together in food processor. It’s done when a ball starts to form
  3. Spread crust mix on the bottom and up the sides of the pie pan (easier with wet fingers)
  4. Make pie filling: Strain cashews, blend them in food processor for 2 minutes, or until a cashew butter is formed. Then add the rest of the pie filling ingredients and blend until smooth.
  5. Spread pie filling over the crust evenly
  6. Place in the freezer for 3 hours
  7. Make coconut whipped cream: Flip coconut can upside down after it’s been chilled in the fridge, open the can and skim the liquid off the top (drink it!). Use just the thick, white cream. Blend the cream and maple syrup together in kitchen aid mixer, or whipping cream blender until stiff peaks form.
  8. Slice, add a dollop of whipped coconut cream, and enjoy!

*** Feel free to add in even more benefits with medicinal mushroom powders! I think Reishi would be great in this recipe.  You can use ‘Julia10’ for a discount here. 

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Maple Dijon Pecan Hasselback Butternut Squash | Simple Vegan Holiday

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Simple.

Beautiful.

Delicious.

Tha’s what I’m talkin’ about!

This Holiday, why not skip the Turk and whip yourself up a hasselback butternut squash?

Hasselback it up to prett-ify it to the maximum, and you have yourself a wow-effect kinda dish.

Why Hasselback? According to the Google-tron, it’s because once upon a time at the Hasselbacken hotel in Stockholm, Sweden, they sliced up potatoes like this, served them to the guests and dubbed them the funky name. Ya learn something new every day.

If you’re a last minute kind of person, and you need to whip something special up for the holiday table, I’ve got you.

In just a few steps, your house will be smelling better than Jamie Oliver’s fancy kitchen.

This is a dish that looks fancier than the minimal effort you put into it. Shhh… You can tell everyone you were in the kitchen for hours and hours, I won’t tell.

This Maple Dijon butter topped off with caramelized pecans really does take your typical butternut to the next level. Grab a beauty organic squash from Spud (you can use my code if you’re around the Vancouver area CRVAN-MURJUB, for 20$ off 🙂

Happy Holidays!!


Maple Thyme Hasselback Butternut Squash | Simple Vegan Holiday Dish
 
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A delicious way to devour the butternut squash. If you're looking for a beautiful dish for the holiday table, you've come to the right place! A simple dish with a big wow factor.
Author:
Recipe type: Holiday
Serves: 4
Ingredients
  • 1 large butternut squash, halved length-wise, seeds scooped out, then peeled to the bright orange colour
  • 1 tsp coconut oil (or avocado oil)
  • 1 tsp sea salt
  • 1 garlic clove, sliced

  • Baste:
  • 1 tbsp thyme, minced
  • 1 tbsp vegan butter (I used 'Melt')
  • 2 tsp dijon mustard
  • 1½ tbsp maple syrup
Instructions
  1. Pre-heat oven to 400°F.
  2. Place squash face down on a parchment-covered baking sheet, rub with oil and sprinkle with salt.
  3. Bake for 10-15 minutes (to soften).
  4. Take out of the oven, and transfer to a cutting board to cool for 10 minutes.
  5. When the face-down squash is cool enough to handle, slice the hasselback cuts as thinly as you can. Stop slicing ¾ of the way down the squash to keep the base in tact.
  6. Place the squash, face-down, back onto the parchment covered baking sheet.
  7. Stuff a few garlic slices throughout the sliced squash.
  8. Bake for 10 more minutes while you make the baste.
  9. Make baste: whisk all of the baste ingredients together in a bowl.
  10. Remove the squash from the oven and pour ¾ of the baste over both halves. Use a basting brush to get it all over!
  11. Bake for another 20 minutes. Then add the pecans to the rest of the baste, and pour this mixture over the squash. Use the basting brush to spread any excess liquid on the pan, overtop of the squash.
  12. Bake 10 more minutes.
  13. Serve with roasted veg!

Tag me if you make this! (@hookedonplants on instagram)

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Curried Cauliflower Potato Stew | Oil-free, GF, Vegan

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Stew season is upon us, and this curried cauliflower potato stew is all that a stew should be.

Comforting, chunky, thick, warming, and nutritious.

If you think cauliflower and potatoes are BORING…

… well, let me tell you, this recipe takes them from ‘meh’ to ‘gourmeh’!

There are a few reasons why you and stew should get cozy. It…

  • warms the soul (proven fact)
  • has to be one of the best ways to get in a ton of veggie noots (aka nutrients)
  • it’s your creativity’s best friend being super crazy versatile
  • gives your home an aroma that feels like a big, comfy blanket
  • goes alarmingly well with warm, rustic sourdough
  • is a perfect canvas to sprinkle some of this smokey parm all over
  • gives you reason to get yourself some Eve’s Crackers (stew + crackers  = winning)

This combo of potato + cauli with the curry, blended just enough to keep some satisfying chunky texture, is a go-to around here!

Not to mention, this would round out the Thanksgiving table real nice!

I always grab a few organic cauliflowers when it’s on sale at Spud.ca (use CRVAN-MURJUB for a discount at the checkout) and potatoes are always a staple (thanks Pemberton).

Grab a loaf, simmer this up and enjoy.


Curried Cauliflower Potato Stew
 
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A stew just in time for the crisp fall air. This cauli-potato combo is so satisfying, and the curry gives it a delicious depth of flavour. Add some of my smokey vegan parmesano to this and we have a winner.
Author:
Recipe type: stew, dinner, comfort food
Serves: 6-8
Ingredients
  • 2 large yellow onion, diced
  • 4-5 cloves garlic, minced or pressed
  • 5-8 white mushrooms, diced
  • 4 carrots, chopped
  • 2 celery sticks, chopped
  • 1 small jar red or green curry paste, (I used this Thai one)
  • 2 tbsp tamari
  • 1 tbsp cumin
  • 1 tbsp paprika
  • 1 tsp ginger
  • 1 head cauliflower, roughly chopped
  • 8 medium potatoes (I used new potatoes), roughly chopped
  • 6-8 cups veggie broth
Instructions
  1. Oil-free sauté onions until translucent (turn on pan to medium heat, add onions, let sizzle a minute, then add ¼ cup veggie broth or water to de-glaze, sauté a few more minute, adding more water if it's sticking too much!)
  2. Add garlic, paprika, cumin, ginger, celery and carrots, and curry paste. Let sauté 5 minutes, adding veggie broth as you go (about 2 tbsp at a time to de-glaze)
  3. Add cauliflower, potatoes, and enough veggie broth to just cover the veggies.
  4. Bring to a boil, then turn down to simmer for at least 40 minutes (or longer).
  5. Blend the stew until desired consistency (I like to leave some chunks for texture!). I do this in two loads in my blender.
  6. Serve with crackers or your fave bread, sprinkled with smokey parm!

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

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This week’s email is all about Canada’s Top 10 Vegan Athletes (which I’m honoured to be named in)!

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Vegan Nog | Whole Food Creaminess

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Let’s nog about it. Vegan nog, that is.

There’s something special about sippin’ on a spicy, decadent nog from your favourite mug as you’re hanging that tinsel on your Charlie Brown Christmas tree. If you weren’t in the Christmas spirit yet, then this will fix you up.

These spices… the creaminess… even the smell…this recipe has all of those experiences of egg-nog tradition, but maximized because this is actually good for you nog.

I have to say, I didn’t think I could create a vegan nog that tasted like the old days. But, the first sip told me otherwise. This bevy will make you sink into your comfort zone with the nostalgic spices and creaminess you’ve always had. Now, it’s without the dairy (check out this post to see why that’s a good thing) and refined sugar.

No need for the dairy. It’s amazing what this mix of whole food ingredients can create!

A Christmas party in your mouth is what this bevy creates. Your welcome.

I’ll never have a half cup of nog again. Now it’s filled to the brim, I’m going for re-fills, and I feel like I’m doing myself a favour. Triple win!

Benefits:

  • Bananas are a good carbohydrate for your body to easily digest. They’re nutrient dense and packed with fibre! Don’t be afraid of the ‘nana.
  • Dates are packed with minerals and fibre. They’re a whole food, and known as nature’s candy. They digest slowly and are great for good energy and smooth digestion. I don’t go on a long bike ride without a bag of dates stashed in some pocket!


Vegan Nog
 
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Vegan nog with a perfect mix of spices. SO easy your kid could make it.
Author:
Recipe type: drink, beverage
Cuisine: holiday, Christmas, festive
Serves: 2
Ingredients
  • 2 cups unsweetened almond milk (strained if homemade) or this homemade hemp milk
  • 2 medium-sized frozen ripe bananas (works with non frozen ripe bananas, but tastes better frozen)
  • 4-5 medium pitted medjool dates, soaked for 5 minutes in warm water
  • ½ teaspoon natural vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground cloves
  • Pinch of Himalayan sea salt
Instructions
  1. Throw all ingredients into your blender (high speed is best)
  2. Start on low, then increase it to high. Blend for 30 seconds or longer if you want it warmer and creamier.
  3. Sip and ahhhhhhh.

 

A few sips later…

Mashed Potato Butternut Swirl | Vegan Holiday Side

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This vegan holiday side dish will match this Thanksgiving and Fall weather like slippers to your onsie.

Simple, comforting, fun to play with and sooooo good lookin’.

Holiday side dishes are usually packed with butter and cream to make them feel decadent. But, you can easily get the same kind of comfort from this low-fat, vegan beauty!

A perfect dish to bring to your family dinner this holiday season.

Personally, I like to keep the skins on any organic produce I have because that’s where TONS of the nutrients are found. But, if you’d like a brighter looking dish, feel free to peel the skins of the potatoes!

Benefits:

  • Sweet potatoes boost your immune system, smooth out your digestive system, ward of cancer, relieve arthritis, and are packed with vitamins and minerals. There’s a good reason centenarians base their diet around the sweet potato! Don’t be afraid of white or russet potatoes! They have incredible benefits too and are packed with fibre (they just get a bad reputation from the good old fried up version called the french fry, which isn’t so healthy)
  • Butternut squash is a powerhouse of vitamins and minerals. It’s packed with fibre and low in fat, making it a great option for weight loss and heart health. It packed more potassium than bananas and a good dose of B6 for your nervous system.

 

Sweet Potato Butternut Swirl
 
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This is a beautiful side dish to bring to any dinner party, especially over the holidays for extra wow effect. It's simple, fancy looking and tastes like fall.
Author:
Recipe type: Thanksgiving, Holiday, Dinner, Side dish, Dinner
Cuisine: Holiday dinner
Serves: 8
Ingredients
  • 1 small (or ½ large) butternut squash, halved lengthwise
  • 5 white sweet potatoes, or russet potatoes
  • 1 cup unsweetened, plain almond milk (or soy, coconut, hemp)
  • 2 tbsp nutritional yeast
  • 1 tsp garlic powder
  • ½ spring fresh rosemary
  • ½ tsp sea salt
  • 1 tbsp maple syrup
  • A bit more rosemary for garnish
Instructions
  1. Preheat oven to 400°F
  2. Place butternut squash open half down on a parchment covered baking pan.
  3. Cut off the ends of the whole potatoes, then pierce them all over with a fork. Place them on a parchment covered baking pan.
  4. Slide both baking sheets into the oven and bake for 1 hour (or until you can pierce a fork through the squash and the sweet potatoes are oozing with deliciousness). Flip the potatoes half way.
  5. In blender or with hand blender, blend sweet potatoes, rosemary, ½ cup milk, garlic powder, nutritional yeast and salt until smooth.
  6. Pour ½ sweet potato mixture in serving dish, and half into a bowl on the side.
  7. Clean blender, then scoop out butternut squash. Blend squash, ½ cup milk and maple syrup until smooth.
  8. Pour ½ the butternut squash mixture onto the potato mixture in the serving dish. Layer it with the rest of the sweet potato mix you had put aside. Top it off with a layer of butternut squash mixture.
  9. With a spoon, stir several times in a clockwise motion without completely mixing the two colours.
  10. Garnish with a bit more rosemary.