Pumpkin Parsnip Lasagna

Another great recipe from VegNews' Holiday 2012 Issue. I couldn't wait to try this one, and made it for my visiting family members the night before Thanksgiving this year. The pumpkin and parsnip went so well, with just the right amount of Daiya mozzarella cheese- this was a hearty, delicious holiday meal.

Vegan Cremecakes

My husband hates it when vegan foods use words like "cheese" or "steaks" - and, I guess I understand. Don't promise something that you aren't... so, I'm calling these mini vegan "cheesecakes" creme cakes! That, and cashew-or-tofu-based cakes just doesn't have such a good ring to it ;-) I included these in my Vegan Valentine's Dinner Party menu post, sans recipe.... so it's about time for the recipe, right?!

Nut Butter-Topped Baked Sweet Potato

I like having stuffed baked potatoes as a filling, easy meal, but it never seems very original. I took a cue from a food blogger and tried a new swing on things: baked sweet potato. Topped with cashew nut butter!

Nut butter ingredients:
I used the base from the blueberry vegan tart I made a little while ago (recipe from Vegan Culinary Crusade), slightly edited.

• 1 cup cashews, soaked 2 hours
• 2 medjool dates, pitted & chopped
• 1 fig, chopped
• 1 TBSP agave syrup
• 1/2 tsp lemon juice
• pinch of salt

 Steps:
After soaking the nuts (I use just enough water to cover them; don't drain off the water when mixing the nuts in), combine all ingredients in a food processor and blend until smooth. You may need to add a few extra Tbsp of water, depending on desired thickness.

Cook the sweet potato as you would a normal baked potato; wash the skin, and put in oven at 350 for about 45 min, or until a fork comes out easily. To cut baking time in half, pierce the potato with a knife and cook in the microwave on high for about 3-4 minutes, then place in oven until fully tender.

The nut butter is also good as a dip- try with low-fat wheat thins or other nutty cracker. You can vary the sweetness by adding more or less of the figs, dates, and agave syrup.

Vegan Blueberry Tart!

Um, wow. I just ate two bites of this dessert, and it's killer (and vegan!) The original recipe comes from Vegan Culinary Crusade, which included dried lavender. Since I didn't have any, I omitted it, but it still tasted wonderful. I made two small tarts, but I think next time I might use an even smaller container- maybe a mini muffin tin (?!) -they are soooooo rich and filling, it's best to keep servings small.

Without further ado, here's the recipe!

Ingredients:

Crust

1/2 cup almonds

1/2 cup walnuts

4 medjool dates, pitted

pinch of salt

Filling

1 cup cashews, soaked 2 hours

2 medjool dates, pitted

1 TBSP agave syrup

1 tsp dried lavender (if you have it!)

1/2 tsp lemon juice

pinch of salt

Topping

1/2 cup blueberries

1/2 tsp agave syrup


Steps:

1. Soak the cashews for the filling for about 2 hours.
2. Combine the nuts for crust in food processor and pulse into a fine meal. Add dates (briefly soaked in warm water if they are hard) and salt, pulse until the dates are well mixed in.
3. Press the batter into small tart shells or a medium tart pan, using your fingers to press the batter evenly across the base of the tart pan and to create an even crust around the sides. Place the tart shell in the freezer or refrigerator to firm up.
4. Combine the filling ingredients in a blender. Blend until smooth. (Note: this wasn't clear from the original recipe, but I had my cashews in a big bowl of water soaking. I poured off the water before adding the cashews to the blender, but then ended up having to add about 5-6 Tbsp to get it to blend, so maybe don't pour off all the water!) Add the filling to the tart shell and return to the freezer for ~30 minutes.
   
5. Heat the blueberries and agave in a small sauce pot over low-medium heat, gently stirring to keep most of the blueberries whole. Pour over the top of t he tarts & serve! (or store in fridge for later). OR: simply sprinkle fresh blueberries over the top of the tart.

Notes:
The cashew filling can also be a vegan icecream- just store in the freezer and serve with fruit. Keep in mind that small servings are good for something that rich & filling though!