DDD #69 – Vegan 4-Layer Pumpkin – Cheesecake – Chocolate – Pecan Pie

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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Click the image below to watch the video.


You can easily eliminate any of the layers without any great loss to the overall deliciousness of this pie – so – give it a try – why don’t you!

 

Please note – this pie needs AT LEAST 6 hours in the fridge (overnight being ideal) before you cut it so making it the day before is best.

INGREDIENTS

Vegan Buttery Pie Crust

1 1/4 cups flour

1/4 tsp salt

1/3 cup VERY COLD vegan butter

4-6 TBS VERY COLD water

Chocolate Layer

1/4 cup vegan heavy cream (see heavy cream replacement idea below)

1 cup vegan dark chocolate chips

Cheesecake Layer
8 oz vegan cream cheese, softened
1/4 cup sugar
1 teaspoon pure vanilla extract
1 vegan egg (see my egg replacer note below)

Pumpkin Pie Layer
1 2/3 cups unsweetened fresh or canned pumpkin puree
1 cup vegan heavy cream (see heavy cream replacement idea below)
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
2 vegan eggs (See my egg replacer note below)

Pecan Pie Layer
1 cup mix of whole and coarsely chopped pecans
1/4 cup granulated sugar
1/4 cup firmly packed dark brown sugar
1/3 cup light or dark corn syrup
1 teaspoon vanilla extract
2 vegan eggs (See my egg replacer note below)
1/2 teaspoon salt
2 tablespoons melted vegan butter

Egg Replacer

I pureed 14 ounces of silken tofu & used 1/4 cup of it for each “egg” in the recipe.  You can do this or use your favorite egg replacer.

Heavy Cream Replacer

I used 1 can of full fat coconut milk blended with one can coconut creme.  You can do this or use your own favorite heavy cream.

 

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DIRECTIONS

Heat the oven to 400 degrees.

In a large bowl or food processor, mix the flour & salt.  Slice the butter up & work it into the flour.  I did this in my food processor by pulsing it until it was all crumbly. Little chunks of butter in the dough are okay.  Add the water a tablespoon at a time until the dough just comes together.  Don’t add so much that it gets sticky or gooey. Wrap in plastic wrap & chill in the fridge while you prepare the pie filling layers.

PECAN – Combine the eggs (see replacer idea above), sugars, melted butter, corn syrup, vanilla extract and salt in a bowl.  Stir in pecans.  Set aside.

CHEESECAKE – In a medium bowl or food processor, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla and 1 “egg.” Beat mixture until smooth.  Set aside.

PUMPKIN – In a large bowl or food processor, combine pumpkin puree, heavy cream (replacer idea above), the 2 “eggs,” vanilla extract, sugar, flour, brown sugar, cinnamon, nutmeg, ginger, allspice and salt. Mix thoroughly until uniform.

CHOCOLATE – Melt the chocolate & “heavy cream” in a pan.  Set aside.

 

Roll the dough out on a heavily floured surface.  Flour the top of the crust if it begins to stick to your rolling pin.  Roll it out a few inches larger than your DEEP pie dish. Carefully fold the crust in half twice so it looks like a pie wedge.  Put it in your pie dish & unfold.  Trim the edges if you like & crimp the rim with your fingers.

When oven temperature is at 400 F, line the pie crust with a large sheet of lightly oiled/buttered aluminum foil, buttered side down, covering the edge of the crust so that it doesn’t get too brown. Fill the lined crust with pie weights, dried beans, or raw rice. Bake the pie crust for 10 minutes. Remove the weights and foil. Prick the bottom of the crust well with a fork and bake the crust for another 7 minutes, or until the edges are just beginning to turn golden, but the crust is not fully baked. Cool the pie crust on a wire rack.  Turn oven up to 425 degrees.

 

When the crust is ready, pour the chocolate layer in & freeze for 20 minutes.

Next, pour the cream cheese mixture on top of the chilled chocolate layer, spread evenly, then freeze for about 15 -20 minutes.

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When the oven is 425 degrees, remove the pie shell with cream cheese from the freezer and pour the pumpkin mixture on top of it.  Cover the crust edges with foil & bake the pie for 10 minutes.  Lower heat to 350 & bake another 25-35 minutes or until the pumpkin is beginning to set but is still soft in the center.

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Remove pie from oven and carefully spoon the pecan layer over the pumpkin layer.

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Keeping the edges covered in foil, bake another 60-75 minutes or until the pecan layer is bubbling & set at the edges.  The center can still be soft.

Let it cool & then refrigerate for AT LEAST 6 hours – overnight being ideal.

 

 

 

DDD #35 – Vegan Butter Chicken & Chickpeas

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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bathingandthesinglegirlcover

vromans-back

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This blog is 5 years old today!   And my Youtube channel just hit 1000 subscribers!  I am very happy about both milestones.

I have a video on my Youtube channelwww.VideoVegan.com for this.  Click the photo below to watch & please subscribe!

I have really become obsessed with my slow cooker.  Slow cookers – as I have many.  The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me.  If you don’t have a low cooker – I really encourage you to get one.  Easy doesn’t get easier than a recipe like this one.  Just throw everything in & set the timer for 5 hours & that is it.

I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market.  But you could use real chicken or just use chickpeas.  Your call.

I used two kinds of saffron:

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That Golchin liquid stuff is affordable (under $10) and is GENIUS.  If your store doesn’t carry it – buy it on Amazon or something.

The saffron threads are delicate & lovely but very costly.  They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list.  Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success.  So – if you don’t have it, don’t like it, can’t find it – blow it off.

I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium.  But – if you want to use canned ones – go ahead!  This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.

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Vegan Butter Chicken and Chickpeas for the Slow Cooker

Feeds a LOTTA folks – maybe 8-10 with rice

INGREDIENTS

1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)

3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)

9 ox vegan chicken

2 jalapenos (red or green) – seeded & diced

1 onion – diced

4 garlic cloves – chopped

2 TBS ginger – minced

8 oz tomato sauce (I used a homemade arrabbiata)

6 oz tomato paste

14 oz can lite coconut milk

1/2 tsp crushed saffron threads (optional)

3 TBS saffron liquid (optional)

1 TBS garam masala

1 TBS curry powder

1 tsp chili powder

1 TBS turmeric

2 tsp salt

2 tsp pepper

garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice

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DIRECTIONS

Put everything into a slow cooker & set on high for 5 hours.

If you are using canned chickpeas – do not add water.  As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later).  If you want  it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in.  It should thicken up.  If it is too thick – add water.

Serve over rice & garnish at will.

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DDD #29 – Vegan Black Bean Brownies with Peanut Butter Swirl

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Black bean brownies?  Am I to believe my eyes?  Yes & yes!  These babies are amazing & nobody would ever guess that they are flourless & made of canned beans.  Rich & delicious & packed with protein – even the fussiest kids will chow these babies down.

Click the image below for the video & please subscribe to my channel.

Vegan Black Bean Brownies with Peanut Butter Swirl

INGREDIENTS

1 (15 oz) can black beans – drained & rinsed

2 vegan eggs (use your favorite egg replacer)

3 TBS coconut oil

1/2 cup cocoa powder

2 tsp baking soda

1/4 cup brown sugar

1/4 tsp salt

1 tsp vanilla extract

1/4 cup agave nectar

1/2 cup vegan chocolate chips plus extra for topping

1/8 – 1/4 cup peanut butter

DIRECTIONS

Preheat oven to 350 degrees.

In a food processor, blend all the ingredients except the chocolate chips & peanut butter.

Mix in 1/2 cup of chocolate chips.

Grease an 8×8 baking pan.  Spread the mix in there.  Drop some peanut butter on top and – with a skewer or the tip of a knife – swirl the peanut butter.  Top with some extra chips & then bake for 20-30 minutes or until the top is dry & the edges are separated from the pan.  Allow to cool for about 30 minutes before cutting them.  Refrigerating them will facilitate cutting them up.

Serve & wow the villagers!

 

DDD #27 – Vegan Pumpkin, Peanut Butter & Rolled Oats Dog Treats

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All Photos © Christine Elise McCarthy 2017

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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Reposting this recipe because it now has a video to accompany it.  Click the photo below to watch.

These are easy.  The only thing is that the dough can be really sticky.  I only used as much flour as I need to make the dough manageable without using so much it lost all tackiness.  I didn’t want flour to overwhelm the other ingredients.

These were not initially as popular as the ones I made HERE

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that used egg & chicken hot dogs – but they all got devoured eventually. These ones in this recipe have a rougher, more rustic appearance than the smoother & more professional looking ones using egg – mainly because of the rolled oats.  Either way – dogs eat these things up & you can feel good about what you are feeding them.

Here are the three babies I cook these for:

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Vegan Pumpkin, Peanut Butter & Rolled Oats Dog Treats

INGREDIENTS

1 cup rice flour

2 cups rolled oats

1 heaping cup peanut butter

2 cups canned pure pumpkin

1/4 – 1/2 cup water

2 cups flour

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DIRECTIONS

Blend the ingredients until you have a dough that is workable – adding water or flour as needed.  Roll it out to a desired thickness – I go about 1/3 – 1/2 inch thick & cut it up into treats.  You can cut with a knife or cookie cutter.  Bake them on a greased cookie sheet at 350 degrees for about 15-20 minutes on each side.

Cool & serve to lucky doggies!  If you don’t – your dogs might look at you like THIS!

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Vegan Butter Chicken and Chickpea Burrito with Pickled Onions and Mint Cilantro Chutney

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

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4-23-15 (39)

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bathingandthesinglegirlcover

vromans-back

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Did you perhaps make my Vegan Butter Chicken and Chickpeas for the Slow Cooker – seen above?  Do you have boat loads left over – like I do?  Why not try this Indian take on a burrito?    The Mint & Cilantro chutney is genuinely spicy & insanely delicious & takes this curry to new heights.   The pickled onions add a little snap & they are SO EASY to make.  You could add paneer or feta or cotija or some cheese to this – if you eat cheese – but it really doesn’t need it.

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The recipe for that mint & cilantro chutney above is HERE.

The recipe for the pickled red onions above is HERE.

The recipe for the Butter Chicken & Chickpeas above is HERE.

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Vegan Butter Chicken and Chickpea Burrito with Pickled Onions and Mint Cilantro Chutney

INGREDIENTS

Mint & cilantro chutney is HERE

Pickled red onions are HERE

Butter Chicken & Chickpeas is HERE

Cooked rice

Large tortillas

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DIRECTIONS

Warm the curry.  Assemble the burrito.  Grill on a dry grill pan until it looks good to you.  Dip it in extra chutney & shove it into your motherfuckin’ pie hole.  Mmmmmmm!

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Vegan Butter Chicken and Chickpeas for the Slow Cooker

2 Comments

All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

4-21-15 (117)

4-21-15 (95)

bathingandthesinglegirlcover

vromans-back

11-23-14 (19)

I have really become obsessed with my slow cooker.  Slow cookers – as I have many.  The one that I can set to cook for 5 hours & then just keep the food warm is the best because I can set it & go to work & come back 10 hours later to a house that smells delicious & a warm meal waiting for me.  If you don’t have a low cooker – I really encourage you to get one.  Easy doesn’t get easier than a recipe like this one.  Just throw everything in & set the timer for 5 hours & that is it.

I used Beyond Meat vegan chicken because it is, hands down, the best fake chicken on the market.  But you could use real chicken or just use chickpeas.  Your call.

I used two kinds of saffron:

4-21-15 (38) 4-21-15 (39)

That Golchin liquid stuff is affordable (under $10) and is GENIUS.  If your store doesn’t carry it – buy it on Amazon or something.

The saffron threads are delicate & lovely but very costly.  They were part of a gourmet gift box I was given for my birthday – and not usually on my shopping list.  Either or both of these work – but I suggest trying to use one – because saffron is such a specific & lovely flavor & adds gorgeous color – but it isn’t really critical for this dish to be a success.  So – if you don’t have it, don’t like it, can’t find it – blow it off.

I used dry chickpeas because I am delighted by how cheap they are & I like that they have been processed less & have no added sodium.  But – if you want to use canned ones – go ahead!  This could be made stove-top easily with canned beans – just don’t add the 4 cups of water.

4-21-15 (33)

4-21-15 (79)

4-21-15 (94)

Vegan Butter Chicken and Chickpeas for the Slow Cooker

Feeds a LOTTA folks – maybe 8-10 with rice

INGREDIENTS

1 lb dry chickpeas (or 4 cans – but if you use canned chickpeas – eliminate the water here)

3 cups water (4 cups if you are gonna leave it for 10 hours – like I did)

9 ox vegan chicken

2 jalapenos (red or green) – seeded & diced

1 onion – diced

4 garlic cloves – chopped

2 TBS ginger – minced

8 oz tomato sauce (I used a homemade arrabbiata)

6 oz tomato paste

14 oz can lite coconut milk

1/2 tsp crushed saffron threads (optional)

3 TBS saffron liquid (optional)

1 TBS garam masala

1 TBS curry powder

1 tsp chili powder

1 TBS turmeric

2 tsp salt

2 tsp pepper

garnish – cilantro, scallions, yogurt (vegan or otherwise), cooked rice

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DIRECTIONS

Put everything into a slow cooker & set on high for 5 hours.

If you are using canned chickpeas – do not add water.  As you see above – this recipe has lots of gravy (the upper picture is before it cooked & the other is how it looked 10 hours later).  If you want  it thicker – whisk some cornstarch (2-3 TBS) into a little water & stir it in.  It should thicken up.  If it is too thick – add water.

Serve over rice & garnish at will.

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Homemade Black Pepper Fettuccine Pasta with Summer Truffles, Parmesan and Butter

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

images (1)download (1)

~

All my posts now have a VERY customizable PRINT & PDF option.  Create a PDF & save the recipe to your computer or print it out.  It offers a “remove images” option & you can delete any part of the post you do not need before printing.  The button is below by the Twitter & Facebook links.

~

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BathingandthesinglegirlCover

vromans back

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I made this dish with THESE noodles & simply added a tablespoon of ground pepper to the eggs before kneading them into the dough.   Any dry pasta would work, too, but fresh noodles are just that much more delicate and the flavors here benefit from that.  If you cannot (or don’t care to) make homemade pasta – maybe buy the fresh pasta available at most supermarkets in the refrigerated section.

I found these truffles at my local Gelson’s for $14 and could not resist trying them – for that low price.

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Ultimately, they were very, very lightly flavored – so I added a drizzle of the truffle oil above.  Still, the flavors were almost imperceptible but that was OK because I discovered that noodles with butter & Parmesan (and maybe some fresh parsley) are pretty awesome, too, and had that as my second meal with the homemade fettuccine.

If you ever come across actual fresh truffles, come back to this recipe & try them this way.   Or – if you have a truffle oil you love, drizzle that on the pasta & skip the actual truffles, altogether.

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Homemade Black Pepper Fettuccine Pasta with Summer Truffles, Parmesan and Butter

Serves 2

INGREDIENTS

1/2 lb fresh pasta (or dry pasta of your choice)

2 Summer Truffles (optional) – sliced at thin as you can muster

Truffle oil

2 -3 TBS of the highest quality butter you can find (preferably grass fed)

1/2 cup or more of Parmesan cheese (highest quality you can find) – grated or shaved

Salt

Freshly ground pepper

Fresh parsley – chopped (if you are not using truffles)

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DIRECTIONS

Cook & drain the pasta – reserving about 1/2 cup of the hot pasta water.

Melt the butter in a large saute pan (large enough to hold all the pasta).   I drizzled a bit of the liquid from the truffle jar in the butter & a few little bits of the truffles.

When the butter is melted, add the pasta & the Parmesan.  I used about 1/2 cup but the amount of cheese is really up to you.

Stir to blend & warm through.

Plate the pasta & garnish with sliced truffles, truffle oil, salt & lots of freshly cracked pepper.  Add more cheese, if you like.

If you are not using truffles, freshly chopped parsley is nice.

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