Serves 3 to 5
Ingredients:
1 can coconut cream (400 mL)
3 cups frozen mangoes (chopped)
1 tbsp maple syrup
1/8 tsp saffron powder
1 tsp water
Toppings:
Pistachio ground to desired consistency
Rose petals
Dissolve saffron in hot water.
Add all the ingredients to a high speed blender.
Blend until smooth.
Serve in small bowls. Sprinkle toppings.
2 cups pumpkin puree
1/2 cup non-dairy milk
1/4 cup maple syrup
2 tablespoons chia seeds
1/4 teaspoon cinnamon
pinch nutmeg
pinch allspice
Directions:
Whisk non-dairy milk with pumpkin puree and spices. Place the mixture in a heavy saucepan. Cook over medium heat until starting to bubble, then remove from heat. Stir in maple syrup and chia seeds, and let sit for at least 10 minutes. Enjoy warm or cold with cashew cream.
Whipped Cashew Cream
1 cup cashews, soaked overnight and drained
6 – 7 tbsp water
1 tbsp maple syrup
Blend in a high speed blender until smooth and creamy. Chill in fridge for a few hours, then serve on top of Pumpkin Chia Seed Pudding.
Submitted by Chereen Dupuis
1 cup frozen mangoes, chopped
1 cup frozen peaches, sliced
2 cups frozen bananas, sliced
1 or 2 tsp honey or alternative (optional)
Place the ingredients in a high-speed blender. Start at low speed. Use a tamper tool to push down the ingredients and increase the blender speed slightly.
The sorbet is ready in less than 3 minutes.
Voila! Serve it immediately and enjoy.
Serves 8
8 cups chopped rhubarb, fresh or frozen
1/2 cup water
1 cup agave
1/3 cup chia seeds
Bring rhubarb and water to a boil and simmer for 5 to 10 minutes, until rhubarb starts to break down. Remove from heat, and stir in agave. Then stir in chia seeds, and let sit until cool. Store in fridge until serving.
Variation: Use only 4 cups chopped rhubarb, and add 4 cups chopped apple (for a total of 8 cups fruit). You will need to simmer a bit longer to let the apples soften.
Whipped Cashew Cream
1 cup cashews, soaked overnight and drained
6-7 tablespoons water
Blend in high speed blender until smooth and creamy. Chill in fridge for a few hours, then serve on top of Rhubarb Chia Seed Pudding.
This recipe is contributed by Chereen Dupuis
Vegan Gluten Free Cookies
Pecan Date Cookies
1 cup old fashioned rolled oats
1 cup pecans
½ cup whole, pitted dates
1 banana
½ tsp cinnamon
¼ tsp grated nutmeg
2 tsp agave syrup (optional)
Blend dry ingredients (rolled oats, pecans, cinnamon, and nutmeg) in a high speed blender.
Add dates, banana, and optional agave syrup, and blend.
Roll into small round balls, place on ungreased baking sheet, and slightly flatten the balls.
Bake in preheated oven at 350° for 12 minutes.
Happy Healthy Thanksgiving!
