At every Thanksgiving dinner since I was a child, my mom made pumpkin cheesecake. It was always a hit at family events and a creative twist to the classic pumpkin pie. When I decided to go vegan, I knew I wasn’t going to forfeit my annual cheesecake and set out to find the perfect vegan recipe. Here is my favourite vegan pumpkin cheesecake recipe that I make every year.
Crust:
Graham Crackers
Vegan Margarine
First off, keep the crust simple. If you try and attempt a complicated crust, it will take forever and there is always a lengthy list of items to make for Thanksgiving dinner as it is. Either purchase a vegan crust or simply use graham cracker crumbs. Crush them up and combine with vegan margarine or coconut oil. Press in a pan until a firm crust has been created.
Cheesecake:
1/2 cup of raw cashews
3 tbsp lemon juice
2 tbsp almond milk
6 tbsp maple syrup
2 tsp vanilla extract
2 tbsp coconut oil
1 ¼ cup pumpkin puree
2 tsp cinnamon
¼ tsp allspice and cloves
1/8 tsp nutmeg and ginger
For the cheesecake, most people use vegan cream cheese, but I prefer to keep it out of the cheesecake. Instead, I use raw cashews. Soak the cashews overnight prior to using them. Blend all of the ingredients together and pour into the pan on top of the crust. Bake at 350 degrees F for 20 minutes. Cool the cheesecake in the fridge for four to five hours and serve.
This cheesecake recipe is delicious and provides an extra protein kick for vegans. It also has the added benefit of being a healthier version of the original, while still tasting delicious. Enjoy!
Fruits and vegetables are vital for your diet, and most people enjoy them in some form or fashion. Peppers and cucumbers, for example, are family favourites in a salad or a stirfry. But, what about the less popular vegetables such as radishes or rutabaga that aren’t so well-loved at the dinner table? These vegetables still have nutritional value and can be cooked to be delectable so that picky eaters will still enjoy them. Read below to find out how.
Radishes
Radishes are a root vegetable that is often eaten raw. The radish is crunchy, with sharp flavour. If eaten in certain salads, the radish can actually be quite delicious, so don’t write off the strong taste quite yet! Radishes can be sliced or diced, and are full of vitamin C. The vegetable also has fibre, riboflavin and potassium. Radishes pair well with strong cheeses and are also yummy when doused in pepper and salt, with olive oil to balance the sharp taste.
Brussel Sprouts
Brussel sprouts are another commonly unpopular vegetable, but are delicious when cooked in oil and spices until they are tender. Brussel sprouts have vitamin C and K, with folic acid and a lot of fibre as well. If you slice the center of the Brussel sprout prior to cooking, it will help tenderize the sprout. DO NOT overcook Brussel sprouts or the buds will become grey and soft, releasing an organic and smelly compound that contains sulfur. Cook with Dijon mustard to brighten the taste of the sprouts and add maple syrup for a sweet kick. Brussel sprouts also pair well with pinto beans in a burrito to add extra fibre to the wrap.
Mashed Turnips
Turnips
People often turn their noses up at turnips, but they are another food that is full of nutrition. Vitamin C, Vitamin K, Vitamin A, folate and calcium are just a few of the healthy components in the vegetable. Interestingly, turnips contain cyanoglucosides that release small and non-lethal amounts of cyanide. Sensitivity to the cyanglucosides is controlled by an gene in each individual person, and some people have two sets of the gene. This makes turnips taste twice as bitter for some and delicious for others. If you are one of the lucky few, mash them and douse the mixture with olive oil, and chives for yummy dish.
Rutabaga
Rutabaga, also known as a Swedish turnip is a hybrid root vegetable that is a cross between cabbage and a turnip. Similarly to other root vegetables, the rutabaga is full of vitamins and fibre. It also acts as an antioxidant if you have a cold. Rutabaga can be roasted, baked, boiled and used in a soup. Rutabaga julienned and sautéed in a red wine vinegar makes a delicious side dish that will have your taste buds flying. Mashing the rutabaga and mixing it with pepper and olive oil is also an option.
Beet lemon cupcakes. By Dennis Wilkinson.
Beets
Beets are often overlooked in meal planning, but they can be cooked in a variety of ways that can hide the texture that most find unpleasant. Beets have zero cholesterol and very little fat content. Betaine in the vegetable lowers the chance of heart disease, and stroke, along with essential folate. Beets can be used in salads as a grated vegetable, and even in cupcakes, which adds a natural sweetness.
By preparing and cooking the root vegetables listed in a new and fresh way, you get a delicious new meal. The plus side: these veggies are often cheaper as well because they aren’t in as high of demand, so it is a way to save on groceries.
How do you like to cook any of the vegetables listed above? Let us know in the comments below.
