I did this recipe this morning and it worked out great. I didn’t put in the sage. Steve was happy. We made egg (mine was tofu), vegan cheddar cheese, and quinoa breakfast patty sandwiches with them. They are not flaky but soft and very healthy, low fat.
This was a huge hit last night. I was so pleased. My first pumpkin dessert this year. Finally got around to roasting the pumpkin. No tofu in this recipe – even richer. I looked at a few recipes for ideas and guessed making up this recipe and it turned out great!
- Frozen – thaw – 9 in whole wheat pie crust
- 2 cups pumpkin – sqeeze out the water if you roast it yourself
- 2 cups soaked cashews (1 hour worked, up to 8 hours if you plan ahead – the longer the better if you don’t have a high power blender like a vitamix)
- 3 TBSP lemon juice
- 2/3 cup honey
- 1/3 cup light molassis
- 1 tsp vanilla extract
- 1 slightly heaping TBSP pumpkin spice (I like Trader Joe’s brand)
- 1 tsp salt
Put all in the blender or food processor except the cashews, blend, and add cashews in small amounts to help it mix and not clog up. Cook in oven pre-heated 375 degrees for 30-45 min depending on how thick the pie is – until golden on top. Chill before serving.
As you see, I have a lot of basil to use from my Tower Garden by Juice Plus. This is only half of it, you see what is left over still. So using basil creating new recipes – as you see 3 posted
Had to get some netting up to keep the rabbit off the zucchini!
3 cups coarsely chopped and packed fresh basil leaves
1/2 C walnuts (cheaper than the pine nuts)
2 TBSP lemon juice
2-3 cloves garlic minced
1 tsp light miso (to taste)
3 TBSP nutritional yeast
1/4 to 1/3 cup water
Use food processor until smooth, adding water as needed. We spread these on some grilled portabello mushrooms burgers, then on sandwiches today, and mixed in with quinoa and veggies to stuff roasted zucchini.
I ran out of tahini to make hummus so I came up with this and yum!
- One large zucchini (9 inches long) or 2 small ones
- Handful of spinach or more
- 1-2 cloves of garlic
- 2 TBSP lemon juice
- 1 TBSP nutritional yeast
- 1 tsp sea salt
- 4 leaves fresh basil
- 1/2 cup walnuts
Process 1/2 the zucchini then add the rest until smooth. You can probably add aritchoke and more spinach and bake it if you want. Worth trying 🙂
This was great, made in the Vitamix – thank you hubby for the Christmas gift! It makes it so creamy. I changed the recipe by leaving out the coconut butter and added more cashews. I also mixed all the ingredients except the cashews, then halfed the mixture with half the cashews and blended separately so it would work out well without overloading the blender.
This is rich and high fat with all the nuts so eat only a little!