Archive for October, 2010

October 11, 2010

Pumpkin Pie! SF/R/V/GF

This is a freaking delicious, easy as pie…. well… PIE. If you celebrate Thanksgiving, you’re in for a treat!
PLEASE read the note at the bottom for pumpkin tips!

PIE FILLING

Process 2 cups fresh shredded pumpkin, 
1 cup pitted dates, 
½ cup raw walnut pieces
, ½ tsp ground cinnamon, 
¼ tsp. freshly grated nutmeg and ¼ tsp. freshly grated ginger
 in a food processor.

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Pulse a few times to blend and get everything moving, then process well for a few minutes until filling is smooth and thick.
Reserve filling in a bowl.

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Note: Standard spices may sub for the fresh variety, but nothing beats fresh!

BASE

Blend 2 cups raw nuts (I used 1 cup walnuts and 1 cup cashews but you can use anything you like) with ½ cup pitted dates. Blend until almost doughy. The mixture will be compacted easily. DO NOT process into a butter!

I found I had to add about ½ cup dried figs to my mixture (as I ran out of dates and my crust was not holding together well).

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Put the base into a pie tin and press down the sides and bottom. Conform it well so there are no holes, gaps or loose points.

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Fill with the pumpkin mixture and smooth the top with a spatula.

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Place in the freezer to firm for a few hours before transferring to the fridge (unless you like it to stay really cold and firm, if so, keep in the freezer).

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Serve with soy ice cream or on its own!

PLEASE NOTE that this recipe is for a RAW pie but I had to microwave the pumpkin for five minutes as it was too hard to put in my food processor. I did not want to risk snapping the blades so I softened it first. If you can find a pumpkin with flesh soft enough to blend without damaging your processor then by all means do so! The microwaving of the pumpkin means my pie filling was not raw. If you wish to do this, simply cover diced pumpkin pieces with hot water and microwave for ten minutes. Rinse under cold water and cool pumpkin well before blending. I’ve also given you an idea of how much of the vegetable I used.

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October 1, 2010

Roast Veggie Pesto Salad!! V/GF/SF

This recipe is basic, delicious and vamped up with pesto. I create the pesto as I go each time I make it. I never follow a specific recipe, so feel free to experiment. This recipe doesn’t contain tomato as most of my pestos do. For another pesto recipe check out my pesto pasta entry.

PESTO INGREDIENTS
2 cups raw cashews
2/3 cup raw almonds
2 bunches flat leaf parsley
2 bunches fresh basil
2 tsp garlic (minced) or two fresh cloves
salt and pepper to taste (I never add salt)
1/2 cup oil

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Start by blending the parsley and basil and a few tablespoons of oil in a food processor.

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Add garlic, pepper and salt if you chose to use it. Blend the nuts and the rest of the oil until a thick paste is formed.

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This will keep in the fridge for up to a week. I sometimes freeze some for later. This recipe makes a decent amount and you’ll need most of it if you’re cooking for four with the recipe below.

ROAST VEGGIE SALAD INGREDIENTS
1 eggplant, diced
1 carrot, diced
1 small sweet potato, diced
1 zucchini, diced
4 large mushrooms, diced

Note: I only used half of this amount of vegetables to serve two of us. The pesto and veggies above would easily serve four.

Put all vegetables in an oven pan with a drizzle of oil. Add half the amount of pesto and mix to coat well. Sometimes I prepare this early and leave the vegetables “marinating” in the fridge overnight.

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Cover with aliminium foil and bake for half an hour at 160 degrees celcius.

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Check the veggies after 25 minutes and remove the foil to allow them to crisp slightly.

Serve immediately on a bed of greens, I use either rocket or baby spinach.
You can also add any type of balsamic vinegar for dressing, it tastes amazing.

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You can change the recipe depending on what types of vegetables and what kind of pesto you make. You can also add olives. I like to decorate the plate with olive halves. Super cute!

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