Category: Spring

Coconut Pineapple Sorbet

Published on by Alissa14 Comments

When I was little, my dad and I would take long drives during sticky hot humid summer nights with the windows down and the radio blasting. He would come to a stop sign and would let me choose the direction. The cicadas would sing in the tall elm trees that lined those back roads of Oklahoma. But somehow, no matter where we would end up on our random winding drives, we would always stumble upon a Braum’s, an ice cream and dairy chain in Oklahoma that rivals Dairy Queen.

My eyes would light up at the sight of the ice cream mecca. It was a welcomed cold treat, providing respite from the heat. He would always order a buttered pecan mix and I would always order a pineapple or lime sherbet freeze. It was our Sunday evening ritual.

This recipe is a diary free homage to that pineapple sherbet that I used to enjoy during those hot humid nights. This recipe is also inspired by this week’s recipe for the Food Matters Project – Raspberry Cabernet Sorbet chosen by Jenny of Simple and Amazing. Be sure to check out the original recipe which uses frozen fruit to create the sorbet and does not require an ice cream maker.

So what is the difference between sherbet and sorbet?

Sherbets typically have dairy and quite a bit of sugar whereas sorbets are dairy free but still typically have quite a bit of added refined white sugar. I am always looking to lower or eliminate refined sugar from recipes. So I decided to use canned pineapple in 100% pineapple juice and added full fat organic coconut milk, making it a paleo-friendly, refined sugar free, and dairy free sherbet/sorbet.  The added lime juice provides a punchy tang similar to sherbet. This is a guilt free summer treat that has become my new Sunday evening ritual! Mmmm…

I used an ice cream maker to make this sorbet. However, you can make this without an ice cream maker. Simply add to a shallow pan and place in the freezer. Stir the mixture with a fork every thirty minutes for about 4 hours. Or another method is to freeze the mixture in a shallow metal pan or ice cube tray until solid (6 hours). Break into chunks and process in a food processor until smooth.

Freeze leftovers….if you have any.  Remove the sorbet container from the freezer 10 to 15 minutes before serving for scoopability. Yes…that’s a word. It’s mine. Use it. I don’t mind. Impress folks. You are welcome.

Coconut Pineapple Sorbet (Paleo-Friendly, Dairy Free, Vegan)

Ingredients

  • 15 oz can unsweetened coconut milk (full fat)
  • 20 oz can of sliced pineapple in 100% pineapple juice
  • juice from 1/2 lime

Instructions

  1. Puree pineapple in blender or food processor. Add coconut milk and lime juice to blender/food processor. Mix well.
  2. Add to ice cream maker and freeze according to instructions.
  3. Serve immediately or transfer to a storage container and let harden in the freezer for 1 hour.
  4. Freeze leftovers (what leftovers). Remove from the freezer 10 to 15 minutes before serving.

Garden Gazpacho

Published on by Alissa1 Comment

I am trying a few new things lately. Girlie things. Now, for those of you who do not know me very well, I am not a “girlie” girl. I’m an engineer that loves chemistry jokes.  I love love love t-shirts, cold beer, a great pair of jeans, duct tape, and power tools. I hate putting make up on or doing my hair (very apparent but I try). I have more running shorts than dresses or nice clothes in general. True story.

But a dear friend of mine is trying to convince me to give “girlie” a go. She loaned me a nice purse (my old purse looks like a nap sack bag according to my husband)and I even got a pedicure and a manicure. I felt like Eliza Doolittle!  I hate purses and I get irritated at the time it takes to get my nails done. That being said, I do have to admit that I feel a little more put together (even if this is the biggest and heaviest and most awkward purse and I want to throw it at someone everytime I can’t get it on my shoulder using just one hand). But I am trying…sort of. Right?

Another new thing that I have tried recently is cold soup. Cold soup? Really? Yes, really.

Give it a go.  It is quite refreshing on a hot muggy day. (Unlike this new purse!) And it’s easy. And no oven or stove! Bonus! Top with avocado slices or shredded chicken for a full meal or serve as a starter.

Throw all that produce that you have streaming out of that beautiful garden or farmers’ market into a blender or food processor, blend, chill, and then eat!  Or if you are like me and can’t wait for the darned soup to chill, eat it straight out of the food processor bowl. Mmmm. I recommend removing the blade first!

Garden Gazpacho

Serves 6 as a side

Ingredients

  • 6 large tomatoes, cored and roughly chopped
  • 1/2 large cucumber, seeds removed
  • 1 green bell pepper, cored
  • 1 clove of garlic
  • 1/2 medium onion, chopped
  • 2 to 3 tablespoons of red wine vinegar
  • 2 to 3 tablespoons of olive oil
  • 1 to 2 tablespoons of lemon juice
  • 1 teaspoon of fresh basil
  • salt and pepper to taste

Instructions

  1. Because this makes quite a bit, you will have to do this in batches. Combine half of the ingredients into a food processor or good blender. Blend until smooth. Pour into a container.
  2. Process the half of the ingredients and blend until smooth. Combine the soup with the first batch. Place in the refrigerator for at least an hour to chill properly.

Creamy Herb Cashew Dip

Published on by Alissa12 Comments

I think my husband is part fish. When the temperatures begin to increase, he craaaaaves water. Not to drink, but to swim and frolic. Well, I should clarify…he doesn’t really frolic, but he does squeel…a manly squeel and dance…a manly dance.  It’s a good squeel…like a kid discovering a never-ending stash of gummy bears…or me discovering a never ending stash of kale. Don’t judge.

He scoured the web for swimming pools in KC as the temperatures climbed higher and higher, topping at 107 F over the weekend. Luckily a friend allowed us to crash her apartment pool this weekend, quenching his need to be submerged in liquid. It was wonderful. I had forgotten how luxruious it feels to lay by a quiet pool sipping a cocktail, wearing big Jackie-O sunglasses, and munching on snacks.  

This weekend has solidified that my next purchase will be a kiddie pool to place in my tiny tiny tiny yard…Oh and to get some tiny unbrellas for my cocktails. Every girl deserves these two things! Wait..we also deserve pedicures…and great friends….and brunch…and…ok, ladies deserve a lot.

For a pool-side snack, I whipped up an easy dairy-free dip that gets its creaminess from pureed raw cashews. I made the dip dairy-free for two reasons: (1) dairy and the hot afternoon sun do not play well together and (2) my cute manly-squeeling-non-frolicing husband does not consume dairy. 

The dip is basically a vegan ranch dip that can be served with veggie sticks (or crudites for all you unbrella-adorned-cocktail-drinking Jackie-O glass-wearing ladies) or crackers or spread on a sandwich or even watered down and added to KALE as a dressing. It also would be great with these easy homemade beet chips from Meg at My Whole Food Romance, which was this weeks recipe for the Food Matters Project. Mmmmm…

Creamy Herb Cashew Dip (dairy free, gluten free, grain free, paleo, vegan, vegetarian)

Makes 1 1/4 cups

Ingredients

  • 1 cup raw cashews
  • 1/4 cup water
  • 1/4 cup unsweetened coconut milk or almond milk
  • 2 to 3 tablespoons fresh lemon juice
  • 2 teaspoons each of fresh dill, parsley, and chives (save a little bit to sprinkle on top)
  • 1 to 2 cloves of garlic, sliced
  • 1/4 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon kosher salt

Instructions

  1. Add all ingredients to the bowl of a powerful food processor fitted with the steel blade. Process for 2 minutes or until smooth.
  2. Refrigerate until chilled (about an hour). Sprinkle with fresh dill and chives. Serve with plenty of veggies for dipping!

Baked Curry-Spiced Falafel Sliders

Published on by Alissa9 Comments

Hellooooo summer. I went on a lazy bike ride one evening this weekend and watched families grill on their patios, kids running through water sprinklers, in promptu baseball games in neighborhood streets, old couples walking hand in hand down the trail by our house, and dogs playing fetch with their owners. Lightning bugs danced around me and the first chirps of cicadas filled the air. It was magical and classic.

The change between seasons and its effect on people is so curious to me. During the short cold days of winter, we stay tucked away in our homes, hybernating and watching reality TV. But as spring and summer hit, bringing with them longer and warmer days, people bloom like the vegetables and flowers in gardens.  They open up their homes and patios to their freinds and family, communing with one another and experiencing the outdoors. Neighborhoods turn into blockparties every night. It sometimes feels like a scene out of a Norman Rockwell painting. 

Another awesome thing about summer versus winter is that food turns from heafty casseroles to finger foods! And oh how I looooove finger foods. Huge burgers leave me lethargic, but sliders….I can have two DIFFERENT kinds. This is perfect for a gal like me that can not make up her mind when it comes to food or anything really.

If you are looking for a handy dandy finger food to take or serve at a party, these falafel sliders are perf.  This recipe is adapted from “Braised Chickpea Fritters and Vegetables” from Mark Bittman’s Food Matters Cookbook and was chosen as part of the Food Matters Project by Lena of Mrs Garlic Head.

I adapted them to be spiced with curry and carrots, plus turned them into a picnic totin finger food. The curry kick makes them a winner for even meat lovers.  For this falafel, use uncooked chickpeas that have soaked overnight. You will need a good food processor to create the chickpea “flour” and mix in the additional ingredients. Baking the falafel makes them a bit crumbly, but still delicious. If you prefer, you can pan fry them in a bit of olive oil or coconut oil. The leftovers can either be frozen or refridgerated. I ate the leftovers cumbled over a delicious kale salad.

Baked Curry-Spiced Falafel Sliders

Ingredient

  • 1 cup dried chickpeas, rinsed, picked over and soaked for at least one hour and up to overnight (do not cook and do not substitute canned beans)
  • 1 small red onion, quartered
  • 1 cup fresh cilantro
  • 3 garlic cloves
  • 1 tablespoon ground cumin
  • 1 teaspoon curry powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon baking soda
  • 2 medium carrots
  • coconut oil or olive oil
  • Slider fixings (12 whole grain rolls or pita, cucumbers, crumbled feta, cilantro, cucumber-mint raita*)

Instructions

  1. Preheat oven to 375F.  Oil a roasting pan with 1 to 2 tablespoons of olive oil or coconut oil.
  2. In a food processor, combine soaked and drained chickpeas, onion, cilantro, garlic cloves, cumin, curry powder, carrots, baking powder, salt, and pepper. Process until smooth, about 1 to 2 minutes.
  3. Scoop out 1 tablespoon at a time and shape the falafel into small 1-inch patties at 1/4 inch thick. Place each falafel pattie in the well oiled roasting pan.
  4. Bake for 10 minutes. Remove the roasting pan and flip the patties carefully. Place the roasting pan back into the oven (middle rack) for another 10 minutes. The patties will be light brown.
  5. Assemble your sliders with small whole grain rolls or pita flats, sliced cucumbers, red peppers, and cucumber-mint raita (recipe below).

*Cucumber-Mint Raita

  • 1 cup greek yogurt
  • 1 cup of peeled and diced cucumber, pressed with a paper towel to remove excess moisture
  • 1 tablespoon fresh lime or lemon juice
  • 1 tablespoon fresh mint leaves, chopped
  • pinch of garlic powder
  • Salt to taste

Instructions – Mix above ingredients together in a medium bowl. Season with salt to taste.

Grilled Salmon and Vegetable Bundles

Published on by Alissa5 Comments

Tired. That’s me.

Just tired and drained. I have visions of grandeur as I drive home from work of repainting my back room or organizing my library or, hell, doing laundry. But I can barely get the gumption to fix dinner sometimes.

On days when I am tired or pressed for time, I usually cook fish. I always keep some good fish like wild caught salmon or tilapia in the freezer. Frozen fish thaws out quickly and can be grilled or broiled in a flash.

My typical grill method is to throw the filets and some fresh veggies drizzled with olive oil, salt, pepper, and lemon juice into aluminum foil packets.  Sprinkle with fresh herbs, such as dill or basil or tarragon, or top with dijon mustard and lemon juice. Seal your packets and then grill for about 10 minutes or until the fish flakes when you put a fork in it.

Grilling everything in handy dandy foil packets is like unwrapping a gift that your grill has made for you. Thank you!  Some people call these “hobo” packets.  I don’t know too many hobos and therefore, I do not know whether this is their preferred cooking method.

When picking salmon, I recommend buying skin-on wild-caught Alaskan sock-eye salmon. It’s bright coraly pink in color, not light pink like farm-raised. Salmon is rich in selenium and omega-3s! So eat up!

Grilled Salmon and Vegetable Bundles

Serves 2 to 3

Ingredients

  • 2 (6 oz) skin-on wild alaskan sock-eye salmon filets, thawed
  • olive oil
  • 2 cups of fresh seasonal vegetables (snap peas, beets, tomatoes, onions, carrots, squash, asparagus, garlic, eggplant, etc)
  • fresh herbs (dill, tarragon, parsley, or basil)
  • 1 tablespoon of dijon mustard
  • salt, pepper, and lemon juice

Instructions

  1. Preheat your grill.
  2. In a bowl, combine your vegetables. Drizzle with 1 tablespoon of olive oil. Season with salt, pepper, and fresh herbs.
  3. Spread 1/2 tablespoon of dijon mustard on each filet. Sprinkle with fresh herbs and salt and pepper.
  4. Lay out 2 aluminum foil sheets at 1 foot each. Place one salmon filet on each foil sheet. Divide veggies among each foil packet. Place another foil sheet on top of each packet and seal around the edges.
  5. Place foil bundles on preheated grill. Grill for about 10 minutes. Filet will flake when fork is inserted into fish and pulled back. Vegetables should be tender. Remove from heat and chow down!

Paleo Fudge Brownies (Gluten Free and Vegan)

Published on by Alissa8 Comments

I’m going to let you in on a weird little fact about me…I prefer ketchup over chocolate. Chocolate has never been a major craving of mine.

*gasp*

I know…so weird.  This probably isn’t the best lead in sentence to convince you to make these brownies….I promise they do not taste like ketchup. Total let down, I know. womp womp.

Actually, chocolate…well, milk chocolate is too sweet for me. However, recently I have become a huge fan of gooooood dark chocolate.  That is, dark chocolate with at least 72% cacao…preferably with 85% cacao. And bonus….it’s good for you. And sometimes you just need some good melty chocolate. So I decided to find a way to turn this awesome dark chocolate into a flourless brownie so that my gluten free hubby could also partake. I’m a doll, I know. Also, if he helps eat them, then I don’t fall asleep with the whole pan in bed. Don’t judge!

Although I have dabbled in flourless and gluten free brownies before, these Paleo Fudge Brownies take the cake…pun intended. They taste amazing and are gluten free, grain free, dairy free, vegan, peanut free, soy free, and processed sugar free. Which also makes them a great dessert to take to cookouts if you have anyone that may have food allergies or sensitivities.

I like these better than conventional brownies that are loaded with flour and sugar and butter (blasphemy, I know), which typically leave me in a coma. And even my sweet-toothed, chocolate-loving hubby adores these.

Instead of flour, the base for this fudge-tastic brownie is almond butter!  You could use any nut butter that you have on hand.  Just make sure that it is unsweetened and all natural. They are sprinkled inside with melted chunks of good dark chocolate (SWOON) and topped with toasted walnuts. Are you drooling yet?

When baking these puppies, make sure you do NOT overcook them. If overcooked, they will taste like brownie croutons, which are still edible, but not as delightful as fuuuuuuudgy brownies. If you slightly undercook them, I guarantee you will take them to bed with you. No judging here.

Added bonus, my friends…they are good for you, and are packed with protein, dark chocolate, and omega-3s from the flax meal and walnuts.

You are welcome!

Paleo Fudge Brownies (slightly adapted from Elana’s Pantry)

Makes 16 brownies

Ingredients

  • 1 small banana
  • 3 pitted dates
  • 1 cup almond butter
  • 2 tablespoons ground flax seeds, mixed with 3 tablespoons of water to form a paste (or 1 egg to make it nonvegan)
  • 2 tablespoons of coconut oil or grapeseed oil
  • 2 tablespoons of unsweetened applesauce
  • 2 tablespoons of agave nectar (or honey for nonvegans)
  • 1 tablespoon of vanilla extract
  • 1/2 cup cacao powder
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/4 cup chopped dark 85% cocoa chocolate bar
  • 1/4 to 1/2 cup of chopped walnuts

Instructions

  1. Preheat oven to 350°F. Spray an 8X8 inch baking dish with nonstick spray or grease well with butter or coconut oil.
  2. Pull out your food processor. If you don’t have one, use a stand mixer and substitute another banana (two total) for the dates. The dates will not break down in a stand mixer, only a good food processor. Combine the banana(s), dates (if using a food processor), almond butter, and ground flax seed mixture.
  3. Pulse in coconut oil, apple sauce, agave nectar, and vanilla until the mixture is smooth.
  4. Add cocoa powder, salt, and baking soda. Pulse to combine.
  5. Stir in chopped dark chocolate.
  6. Transfer batter into a well greased 8×8 inch pyrex baking dish. Top with chopped walnuts.
  7. Bake at 350°F for 30 minutes. Let cool for about 5 minutes, if you dare, before cutting and serving. (Note – Try not to drool on the brownies while cutting.)

Black Bean and Chard Breakfast Tacos

Published on by Alissa10 Comments

Greens are overflowing the farmer’s markets and my garden. Now is the time to load up on fresh leafy greens like chard, kale, mustard greens, and lettuce.

It was a shock to the system to arrive home from vacationing in cold South Dakota (highs in the 40s) and arrive in KC with heat indices topping at 100 degrees!!!! Today has been full of harvesting my spring plants and planting summer crops of basil, cilantro, beets, green beans, tomatoes, strawberries, and more chard. I can’t get enough! Plus, adding greens makes me feel not so guilty when I partake in one (or three) brews for Memorial Day celebrations and maybe an extra hunk of dark chocolate. Shhhh!

So back to those lovely greeeeeens. This is why today’s Food Matter’s recipe, Beens N’ Greens Burritos (chosen by Good Things Grow) is perfect for this time of year. I slightly adapted the recipe as a breakfast dish, adding a poached egg and serving it on corn tortillas instead of flour. I prefer corn tortillas to flour (even whole wheat flour tortillas), because they are less processed and typically have less than 5 ingredients. Corn tortillas also topically have more protein, fiber, and less carbs than their flour brethren.

This is basically the same as my Huevos Racheros recipe, but with the addition of swiss chard. Yum. Great start to the day!

Black Bean and Chard Breakfast Tacos

Serves 4

Ingredients

  • 2 teaspoons of olive oil
  • 1/2 onion, diced
  • 1 bunch (about one pound) of swiss chard (or kale or spinach), washed and cut into 1-inch strips (removing stems)
  • 1/2 teaspoon smoked paprika
  • salt and pepper
  • 4 corn tortillas
  • 4 eggs
  • 1 cup cooked black beans
  • 1/4 cup crumbled feta
  • cilantro
  • salsa or pico de gallo
Instructions
  1. Heat olive oil over medium-high heat in a skillet. Add onion and sauté for 5 minutes or until translucent.
  2. Add chard and sauté for an additional 5 to 10 minutes, or until chard wilts. Add black beans and heat through. Remove from heat and set aside.
  3. Cook eggs to your liking. I prefer poached…mmmm.
  4. Heat tortillas by either throwing them in the microwave for 15 to 30 seconds or over the stove in a pan with with a tad bit of olive oil.
  5. Place one tortilla on each plate. Divide chard/black bean mixture among each plate. Top with cooked egg, feta, and cilantro. Dive in!

Grilled Yellow Beets and Beet Greens, Camping Edition

Published on by Alissa1 Comment

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A few years ago, my husband and I flew to Eugene, Oregon and purchased a 1974 VW camper van and drove it back across the US, taking small highways and traveling through small towns until we made it to our home 8 days later in KC. We have lovingly named our bus the Annabelle Lee, because she is like our great ship that takes us every year in search of America. Annabelle is stocked with a couch that folds out to a full size bed, an ice box, a sink, collapsible tables, and a pop top. She is truly the best camping mobile anyone could ask for. She is part of our family.

The beauty of Annabelle is that she makes you take life a bit slower and enjoy the scenery more. She takes us back to a simple time, where people traveled on the blue highways and not interstates, finding the unique mom and pop shops and ice cream parlors that defined small American towns. She makes you leave “Generica” and the big box retail stores behind and realize that all you need in life is the ones that you love. When we travel, people look at her and smile. You can’t help it. We feel like we are traveling in a parade with people waiving, truckers honking, and trains whistling. It’s true.

Every year we set out for a great American road trip, usually heading north to escape the summer hot box. Two years ago it was Minnesota. Last year, we drove to Wisconsin, the land of beer and cheese curds!!!!

This year for our annual trip, we are headed….yes, north and west to Custer State Park. We are in search of great buffalo, blue highways, a good root beer float, slower times, good beer, hiking trails, and each others company.

The other thing I love about camping is camping food! No, not hot dogs. I love grilled chicken hobo packets, eggs and bacon in the morning with gritty coffee, and grilled bananas and marshmallows at night. This year I tried something new. I grilled some fresh beets and beet greens that we found at a farmer’s market to go along with the grilled lamb burgers the other night. So good. If you are a beet virgin like me, jump on this! And if you love beets, like my husband, you will want to devour the whole batch. So easy and you don’t waste any part of the beet. Winner winner. and it’s puuuuurty!

Grilled Yellow Beets and Beet Greens
Serves 2

Ingredients
One bundle of fresh beets (about 5 small beets), sliced 1/4-inch thick and greens removed
Beet greens, washed and sliced in 1-inch strips
1 tablespoon olive oil
1/2 medium onion, sliced
Salt and pepper

Instructions
1. Heat grill.
2. Pull out a 2 foot sheet of aluminum foil. Fold in half. Open and spray with nonstick spray. Place sliced beets and onions in the middle of the fold. Drizzle with olive oil, salt and pepper. Place beet greens on top. Fold packet in half again, making a pocket. Fold all edges and seal.
3. Place on indirect heat on a grill for 10 to 15 minutes. Opening packet every five minutes and stirring veggies.
4. Remove from grill. Enjoy!

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Spicy Mango and Coconut Quinoa Salad

Published on by Alissa7 Comments

Fresh. Sweet. Spicy. Sassy.

No, not me…this quinoa salad. Well…yes, me too, but also this salad.

This dish is basically mango salsa mixed with quinoa…oh and flaked coconut, because we all need more flaked coconut in our lives.  Flaked coconut makes me feel fancy and on vacation. Adding it to this salad was just an extra bonus.

I’m a huge fan of quinoa salads. They are probably my second fav next to kale salads.  Quinoa is an amazing grain, or seed rather, packed full of protein and fiber.  This quinoa salad feeds 4 to 6 as a side dish. It’s great served along side grilled wild alaskan salmon.  To make a more substantial meal and serve it as a main course, the addition of 1/2 cup of roughly chopped roasted salted peanuts or almonds will add protein and make it a bit more hearty.  

This recipe started out as just mango salsa, which was adapted from this week’s Food Matters Project recipe, Mexican-Style Fruit Salad with Grilled or Broiled Fish which was chosen by Food and Frederick.  However, my salsa was taken to superhuman status after I was inspired by the Mango and Coconut Black Rice Salad in my new fav cookbook, Plenty from London’s Ottolenghi.  Holy cow, I have never seen such great veg-tastic food porn in my life. It’s gorgeous. It’s inspiring. It’s a must. I love this book, like I love mason jars….and that’s a lot of love people. Because, seriously, mason jars are about the most useful thing in the world. And duct tape. But duct tape is not beautiful.

Spicy Mango and Coconut Quinoa Salad

Serves 6 as a side dish

Ingredients

  • 2 cups of cooked quinoa* (see note on cooking instructions)
  • 1 jalapeño, seeds removed and diced
  • 2 green onions, diced
  • 1 red bell pepper, thinly sliced
  • grated zest and juice of 1 lime
  • 2 tablespoons of chopped fresh mint
  • 1/4 cup of chopped fresh cilantro
  • 1/4 cup of chopped fresh basil
  • 1 large mango (or 2 small mangos), chopped into 1/2-inch chunks
  • 1/4 cup flaked unsweetened coconut

Instructions

  1. Add all ingredients, except the diced mango and flaked coconut, into a bowl. Toss to combine.
  2. Add mango and coconut, and stir just to mix. Do not over stir or the mango pieces will disintegrate and become too mushy. Taste and adjust the seasonings.

*Cooking Quinoa- Rinse 1 cup of uncooked quinoa thoroughly, until water is no longer milky. Place rinsed quinoa in a saucepan with 2 cups of water or broth. Cook on medium-high heat until it comes to a rolling boil. Reduce heat, cover and simmer for 15 minutes or until tender and the water has been cooked out. Remove from heat and fluff with a fork. I like to double this, cooking extra to eat throughout the week.

Raw Cashew Cream Pie (Gluten-Free)

Published on by Alissa14 Comments

I love to experiment…especially with food.  Of course, nothing makes me happier than a successful creation and seeing other people enjoy it.  It’s my inner 80 yr old grandma, I show my love by feeding you.  So if you need love and are hungry, then come over…I got plenty to spare. 🙂

But here’s the caveat….I always try to make recipes a bit more “healthy” by swapping out refined sugar for natural sugars like honey, agave nectar or maple syrup. Recently I have been experimenting with gluten-free and dairy-free foods in a quest to tackle allergen free cooking for my husband.

Recently I stumbled upon a secret that vegans and nondairy consumers have known for quite some time….cashew “cheese”. Soak raw unsalted cashews overnight (or at least 4 hrs), puree them in a STRONG food processor or Vita-mix blender, and holy hell, you will get a beautiful cashew custard cream sauce that can be used in a multitude of ways. Ya. I’m not kidding. Those crazy vegans are totally on to something.  Cashew cream is the base for this Raw Cashew Cream Pie which is basically a vegan cheesecake.

I have struggled with calling this dessert a cheesecake, because really…it isn’t. I wish there was a better name for it, maybe Casheesecake?  Cheeshew pie? Come on people…help me out.  I have settled with Cashew Cream Pie. If you have something better, throw it out there and we will discuss it over a slice.

Well whatever it is, it’s deeeelicious. The crust is a combination of pureed Medjool dates (pitted of course), almonds, pecans, cocoa powder, and salt. I’ve experimented with three different flavor variations: (1) Raspberry and Vanilla, (2) Strawberry and Lemon, and (3) Chocolate and Banana. My favorite so far is the Raspberry and Vanilla, but all were fabulous. Because this dessert contains no processed sugars or gluten and is low carb, it will not spike your glucose or sit heavy on your gut (or butt) like most cheesecakes. It’s light yet so filling due to the protein from the nuts.

I hope you enjoy this refreshing and healthier take on cheesecake.

Raw Cashew Cream Pie (adapted from My New Roots), serves 8

Ingredients

Crust:

  • 1/2 cup nuts (I used half almonds and half pecans)
  • 1/2 cup dates, pitted
  • 1 Tbsp cocoa powder
  • 1/4 tsp kosher salt

Vanilla Cashew Cream Filling:

  • 1 1/2 to 2 cups (pre-soaked) raw unsalted cashews, soaked overnight
  • 1/4 cup fresh lemon juice
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup (honey or agave nectar would also work)
  • 1 teaspoon of pure vanilla extract

Flavor Options:

  • Berry – Reserve half of vanilla filling and add 1 cup of fresh or frozen berries, such as blueberries, strawberries, blackberries, or raspberries (if using frozen berries, make sure they are thawed and well drained).
  • Banana – Reserve half of vanilla filling and add 1 to 2 ripe pureed bananas.
  • Chocolate – Reserve half of the vanilla filling and add 2 to 4 tablespoons of cocoa powder.
  • Lime – Replace the lemon juice with lime juice.

Instructions

  1. In a food processor, place nuts, salt, and pitted dates and pulse until the ingredients combine into a paste.  The mixture should hold together when you pinch a small amount between your fingers.  Place saran wrap in a 7″ pie pan (spring form pans work best but aren’t necessary) or 8×8″ square baking dish. Spoon crust mixture into pan and press evenly and firmly, making sure that the edges are well packed. Wash and rinse the food processor.
  2. Microwave the coconut oil in a small pyrex dish for 30 seconds until mostly melted. Whisk in maple syrup to combine.
  3. In the most powerful food processor or blender that you own (a Vitamix blender works great but I have a Cuisinart Pro Plus food processor that processed this mixture like a champ and a half), place cashews, maple syrup, coconut oil, lemon juice, and vanilla and blend on high for several minutes or until very smooth.
  4. For a plain vanilla layer, pour half of the mixture onto the crust and smooth with a spatula. With the remaining filling, add berries or banana or chocolate into the processor and blend on high until smooth. Pour this mixture onto the first layer of filling. Place in freezer for about 2 hours or until solid.
  5. To serve, remove from freezer about 30 minutes before serving.  Heat a smooth and sharp knife under hot water and cut the pie into 8 slices.  Store any remaining pie in the freezer.