Author: Chef Kim

raw lasagna

Zucchini Lasagna

Chef KimLeave a Comment on Zucchini Lasagna

This Zucchini Lasagna is worth the time it takes to make. It’s composed of sliced zucchini noodles, cashew or almond ricotta, mushrooms, spinach, marinara and pesto.

You can eat this lasagna raw or bake it. I tend to eat it raw in the summer and bake it the rest of the time.

To make the zucchini noodles, a mandolin is very helpful for slicing the zucchini lengthwise, thin and evenly.

For the ricotta, you can use cashews or almonds that have been soaked for at least an hour. Blanched almonds will give you a creamy white ricotta, but it’s not necessary. Tofu can also be a substitute for the nuts.

The marinara is made in a blender combining sundried tomatoes with fresh tomatoes and herbs.

I use a food processor to chop the mushrooms and spinach and evenly layer them.

Pesto is made with basil or a combination of basil and spinach, olive oil, nuts, lemon, and garlic blended together.

This Zucchini Lasagna can be made in a casserole dish or on individual plates, if eating it raw. It’s really good both raw and cooked.

Let me know if you try it.

raw lasagna
Print Recipe

Vegan Zucchini Lasagna

Raw or baked, this zucchini lasagna brings together all the fresh flavors you'd expect to taste in Italy.
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: Italian
Keyword: cashews, mushrooms, spinach, tomatoes, zucchini
Servings: 6
Author: Chef Kim

Equipment

Ingredients

Marinara Sauce:

  • 1 ½ C sun-dried tomatoes soaked in water until soft
  • 2 dates soaked with tomatoes
  • 2 cloves of garlic
  • ¼ cup red onion
  • 2-3 cups fresh tomatoes chopped
  • ½ Tbs dried basil or ¼ cup fresh
  • ½ Tbs dried oregano
  • 2 Tbs olive oil
  • 1 Tbs lemon juice
  • 1 Tbsp coconut aminos or Braggs
  • 1/2 tsp sea salt

Nut Ricotta

  • 2 C cashews or almonds soak for 1 hour, use blanched if desire no skins
  • 1 Tbs Lemon juice
  • 2 Tbs nutritional yeast
  • ½ yellow pepper chopped
  • 1 small garlic clove minced
  • Dash of nutmeg
  • 1 tsp sea salt
  • ½ cup water as needed
  • 2 Tbs fresh parsley

Spinach and Mushroom Layer

  • 3 C spinach torn or chopped
  • 8 oz mushrooms chopped fine
  • 1 Tbs olive oil
  • ½ tsp sea salt

Zucchini Noodles

  • 4 Zucchini, medium sized, sliced lengthwise use mandolin
  • 2 Tbs olive oil
  • 1 tsp salt

Pesto

  • 2 cups basil or 1/2 spinach
  • 1 Tbsp lemon juice
  • 1 garlic clove
  • 1/2 tsp salt
  • 1/4 cup walnuts, pecans, pine nuts or hemp seeds
  • 1/2 cup olive oil

Instructions

For Marinara

  • Combine all the marinara ingredients in a blender and blend until smooth

For Nut Ricotta

  • Add all ingredients except the parsley to food processor and blend until smooth adding water as needed to achieve fluffy consistency. Stir in the parsley.

For Spinach and Mushroom Layer

  • Chop the spinach and mushrooms. I like to put them in a food processor and pulse until finely chopped.
  • Mix together spinach and mushrooms in a bowl, add salt and oil and massage to soften and wilt.

For Zucchini Noodles

  • Slice zucchini lengthwise to 1/4 inch thickness using a mandolin. Lay on a parchment lined sheet pan.
  • Brush zucchini with oil and sprinkle with salt, let marinate for approximately 10 mins.

For Pesto

  • Add all except the oil to a blender or food processor, start on low and as it blends, pour in the oil through the lid hole. Otherwise add everything and blend, stopping to scrape the sides and push ingredients toward the blades. Blend again until a smooth consistency is reached.

For Assembly:

  • Line base of casserole dish with zucchini strips, slightly overlapping
  • Spread half of the cheese mixture over zucchini, then layer ½ the spinach and mushrooms, followed by 1/3 of the marinara, dollop with pesto and another layer of zucchini.
  • Repeat layers, finishing with Marinara. Add pesto to garnish the top.
  • To eat it raw, refrigerate for a couple hours to firm up a bit before slicing.
    You can make individual raw lasagnas on a plate by using two slices of zucchini as the base and layering the ingredients on top. Top it with pesto and tomato slices.
  • To Bake, heat oven to 350℉, and cook for an hour.
  • Store leftovers, refrigerated for up to 4 days.

Notes

You can ferment the cheese, if desired, by blending almonds, water and one teaspoon of miso or ½ teaspoon of probiotic powder. Let the mixture sit for 8-12 hours in strainer lined with cheesecloth, placed over bowl. Cover with a paper or kitchen towel. The fermenting will cause air bubbles in the almond mixture and a little tartness. Layer in the lasagna.
If making the lasagna raw, you will notice liquid build up in the pan as it sits. The zucchini and tomatoes will release liquid over time.  Spoon off the liquid or don't worry about it.

 

tofu bowl

Tofu Harvest Bowl

Chef KimLeave a Comment on Tofu Harvest Bowl

Bowls are a simple way to use leftover produce, rice and herbs. This tofu harvest bowl pulls together a variety of vegetables, crispy tofu and an herby sauce over rice to make a greatly satisfying meal.

Brown rice or quinoa work great in this dish. Zucchini noodles can also be used as the base for the bowl if you want to skip the grains.

You can use what you have on hand for the vegetables but think about adding a variety of colors. I like radishes, cabbage, broccoli, zucchini, edamame, carrots, microgreens and avocado on mine.

Tofu is a great plant based complete protein, with compounds that are protective against cancer. I like to use firm or extra firm organic tofu. Most of the soy on the market is genetically modified, so I recommend looking for organic soy products or at least those that have the non-GMO label.

Roasted vegetables are also a great option for this bowl, especially as the weather turns cooler. Roast beets, carrots and sweet potatoes and add to a bowl of rice or quinoa and top with a creamy sauce. So yummy!

Give this Tofu Harvest Bowl a try and see how delicious it is.

tofu bowl
Print Recipe

Tofu Harvest Bowl

This is a satisfying and tasty combination of veggies, rice, tofu and herby sauce
Prep Time30 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American
Keyword: quinoa, rice, vegan, veggie bowl
Servings: 4
Author: Chef Kim

Ingredients

  • 1 cup brown rice or quinoa
  • 1 block organic tofu
  • 2 carrots julienned or peeled into noodles
  • 1 zucchini spiralized
  • 2 cups organic edamame shelled
  • 2 radishes thinly sliced
  • 2 cups cabbage or sub broccoli florets thinly sliced or shredded
  • 2 avocados peeled and sliced
  • 1 cup microgreens

Herby Cashew Sauce

  • 1/3 cup raw cashew soaked in hot water for 1 hour
  • 1/4 cup olive oil
  • 1/4 cup water
  • 2 garlic cloves
  • 2 tbsp lemon juice
  • 1/4 cup basil, packed
  • 1/4 cup cilantro or parsley leaves
  • 2 tbsp mint or tarragon
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  • Cook rice or quinoa according to directions. Or add rice to 2 cups of water, bring to a boil, turn heat to low and cover for 30 minutes. If cooking quinoa, add to 2 cups of water, simmer for 10 minutes and turn off heat, cover the pan and let the quinoa absorb water and plump up, usually 5 minutes.
  • Blot the tofu with a kitchen towel or paper towels to remove the moisture. There's no need to press it. Cut the tofu into bite size cubes. Heat skillet over med-high heat and add 1 tablespoon of olive or avocado oil. Add a pinch of salt and pepper to the oil then add the tofu. Cook for about 5 minutes, then use a spatula to turn the tofu over and cook for another 5 minutes until lightly crispy. If you prefer, you can bake the tofu at 350° for 15 minutes.
  • Prepare the vegetables you want to use. Steam some and have some raw. Cook the edamame in water or steam for 3-5 minutes.
  • Prepare the sauce by combining everything except the herbs in a blender and blend on high until smooth and creamy. Then add the herbs and blend again until bright green. If you want it a bit thinner, add a couple tablespoons of water.
  • Once the rice or quinoa is ready and all the vegetables have been prepped and cooked, divide the rice between 4 bowls.
  • Arrange the edamame and vegetables around the rice. Add the tofu and drizzle with creamy sauce.
  • Garnish with avocado slices and microgreens.

Notes

If you want to omit the grain, use zucchini noodles as the base.
This is also lovely with roasted vegetables as the weather cools.
If you want to omit the cashews, blend the herbs, lemon and garlic with vegan mayo.

 

groat salad

Orange, Greens and Buckwheat Salad Ring

Chef KimLeave a Comment on Orange, Greens and Buckwheat Salad Ring

Are you looking for a beautiful salad that can stand on its own as a meal or be a complement to your entree? This Orange, Greens and Buckwheat Salad is sweet and savory.  The buckwheat provides a chewy texture, a complete protein and a filling amount of fiber.

The presentation in a cucumber ring makes it look fancy, but it doesn’t add that much time to the preparation. You do need a mandolin to get a thin lengthwise slice or a very sharp knife and steady hand. The salad is just as delicious without the cucumber ring if you don’t want to serve it that way.

Buckwheat needs to be rinsed before and after cooking, so don’t skip that part. It can be pretty mucilaginous, so rinse until the water runs clear. Let it drain in a strainer.

You can use grapefruit in this recipe in place of the oranges or in addition to them. Swap the pumpkin seeds for sunflower seeds or chopped nuts to add a crunch.

I hope you enjoy this, I’d love to hear if you give it a try.

groat salad
Print Recipe

Orange, Greens and Groats Salad Ring

A salad that hits the spot with juicy oranges and chewy buckwheat
Prep Time45 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: apple cider, buckwheat, mixed greens, oranges, pumpkin seeds, sprouts
Servings: 6
Author: Chef Kim

Ingredients

  • 1/2 cup buckwheat groats
  • 2 cups mixed greens
  • 1 cup sugar snap peas, cut in half
  • 2 oranges, peeled, segmented or sliced
  • 1 small apple, cut into matchsticks
  • 2 tbsp pumpkin seeds
  • 1/2 cup sprouts or microgreens
  • 1 cucumber

Dressing

  • 1/4 cup chives, chopped
  • 1/4 cup olive oil
  • 1/4 cup orange juice
  • 1 tsp Dijon
  • 1 garlic clove minced
  • 1 tsp honey or maple syrup
  • 1/4 tsp salt
  • freshly ground pepper to taste

Instructions

  • Use a strainer to rinse the buckwheat under running water. In a pan, combine the buckwheat and 2 cups of water and bring to a boil. Reduce the heat and simmer uncovered for 10 minutes, stirring occasionally. When the buckwheat is tender, strain off excess water and rinse under cold water. Transfer to mixing bowl.
  • To the bowl, add the mixed greens, peas, orange segments and apple matchsticks. Toss together gently.
  • Make the dressing by mixing the ingredients together in a small bowl or jar. whisk well to combine.
  • Thinly slice the cucumber lengthwise using a mandolin. You will need two slices per serving. It makes for a nice presentation, but you can serve the salad without the cucumber ring. If using the cucumber, overlap one cucumber end with the other, make a ring and overlap the other ends, standing the cucumber up in a ring on each plate.
  • Place a large scoop of salad inside the cucumber ring. Sprinkle each salad ring with pumpkin seeds and sprouts.
French Toast

Raspberry French Toast Bake

Chef KimLeave a Comment on Raspberry French Toast Bake

This vegan French Toast Bake is a favorite for special mornings or when serving guests. You can put it together the night before and pop it in the oven in the morning.  It’s beautiful to look at and delicious, without all the cholesterol and fat that comes with a half a dozen eggs and cream used in a traditional bake.

You can use an Italian or sourdough bread loaf or your favorite gluten free bread. I like Sami’s millet and flax and Shambala which is local to where I am in WA.

You can switch up the raspberries for your favorite berry or cherries. This recipe works with frozen berries as well.

You want to use raw or unsalted, unroasted cashews for best results. When blended with water they make a creamy cashew milk. I’m sure this recipe will work if you swap the cashews for almonds or oats as well.

Bake until the custard has set up and the tips of the bread have browned.

French Toast
Print Recipe

Raspberry French Toast Bake (Vegan)

A delicious breakfast casserole that's easy to put together the night before and baked in the morning for a stunning breakfast or brunch entree.
Prep Time30 minutes
Cook Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: cashews, french toast, raspberries
Servings: 6
Calories: 268kcal

Equipment

  • blender
  • casserole dish

Ingredients

  • 1 loaf gluten free bread or bread of choice
  • 1 pint raspberries or your favorite
  • 3/4 cup cashews
  • 1½ cup purified water
  • 3 dates, pitted or sub 1 tbsp of maple syrup
  • 1 tsp vanilla
  • ½ tsp cinnamon
  • 2 tbsp almond flour

Instructions

  • Cut the loaf of bread into slices and then cut each slice diagonally to make triangles.
  • In a blender combine the cashews, water, dates, vanilla, cinnamon and almond flour. Blend on high until creamy and smooth. Pour into a bowl.
  • Lightly oil the casserole dish. Preheat oven to 350.
  • Dip bread slices into the cashew mixture and place in dish with the long side down. Repeat until the bread fills the dish.
  • Pour remaining cashew mixture over the bread evenly. Scatter the berries between the bread peaks.
  • Bake at 350 for 30-40 minutes.

Nutrition

Serving: 111g | Calories: 268kcal | Carbohydrates: 36g | Protein: 7g | Fat: 11.5g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 6.5g | Sodium: 248mg | Potassium: 304mg | Fiber: 5.7g | Sugar: 7.4g | Vitamin A: 0.8IU | Vitamin C: 9.5mg | Calcium: 46.8mg | Iron: 1.6mg
strawberry mocktail

Strawberry Basil Mocktail

Chef KimLeave a Comment on Strawberry Basil Mocktail

This strawberry basil mocktail is especially good with the first strawberries of the season. It’s a great way to celebrate the season and enjoy the natural sweetness of the red berries.

You don’t have to wait for something to celebrate, each day is a gift and when you have some berries on hand, this is a great way to enjoy them and boost your water intake.

This recipe would be great with other berries or fruit as well. You can use thawed frozen berries as well.

Basil pairs nicely with fruit, but you could substitute mint instead, if you prefer.

 

strawberry mocktail
Print Recipe

Strawberry Basil Mocktail

A perfect drink for celebrations when you want something special but without the alcohol.
Prep Time10 minutes
Course: Drinks
Cuisine: American
Keyword: bubbly, strawberry
Servings: 4
Calories: 40kcal
Author: Chef Kim

Equipment

  • blender

Ingredients

  • 2 cups strawberries plus 4 for garnish
  • 1/4 cup fresh basil
  • 1/2 lemon, juiced
  • 1 tablespoon maple syrup optional
  • 1 quart sparkling water

Instructions

  • Combine the berries, basil, lemon and maple syrup in a blender and puree. Pour into a jar and chill.
  • When ready to serve, divide the mixture between four glasses and then add a cup of sparkling water to each glass. Add ice, if desired. Ganish each glass with slices of strawberry. Sip and enjoy!

Nutrition

Calories: 40kcal | Carbohydrates: 9.8g | Protein: 0.6g | Fat: 0.2g | Polyunsaturated Fat: 0.1g | Sodium: 0.8mg | Potassium: 151mg | Fiber: 1.6g | Sugar: 6.9g | Vitamin A: 7.4IU | Vitamin C: 48mg | Calcium: 34.8mg | Iron: 0.3mg
chopped salad

Holiday Chopped Salad

Chef KimLeave a Comment on Holiday Chopped Salad

This chopped holiday salad is quick if you have a food processor, but it’s still worth a little time if you don’t. You don’t need to be exact with the salad ingredients. if you really like a particular item, you can add more of it or leave out anything you don’t particularly like.

You want everything to be cut to about the same size, so using the food processor especially for the cabbage comes in handy. If not, practice your knife skill and get everything chopped up. Then you’ll need to whisk the dressing ingredients or shake it up in a jar and toss together with the salad.

It’s bright and festive, also fruity, juicy and crunchy and holds up well for several day in the fridge.

Enjoy this holiday chopped salad for Christmas or any time of the year!

chopped salad
Print Recipe

Holiday Chopped Salad

Bright and festive, fruity, juicy and crunchy all together in the salad that looks like Christmas
Prep Time30 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: cabbage, mandarin, pomegranate
Servings: 6
Author: Chef Kim

Equipment

Ingredients

  • 4-6 cups red cabbage, finely chopped
  • 1 celery stalk, finely chopped
  • 1 red bell pepper, finely chopped
  • 4 green onions, thinly sliced
  • 3 mandarins, peeled and chopped
  • 1/2 cup pomegranate seeds
  • 1/4 cup cilantro, chopped optional
  • 1/4 cup slivered almonds or chopped macadamia nuts
  • 6 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1 tablespoons Dijon mustard
  • 1/2 teaspoon oregano, thyme or mint
  • 1/2 teaspoon salt
  • fresh ground pepper to taste

Instructions

  • Chop the cabbage, celery, pepper, onions and cilantro, if using, and add to a large mixing bowl.
  • Add in the chopped mandarins, pomegranate arils, and nuts, toss gently.
  • In a small bowl, whisk the lemon juice, olive oil, Dijon, herbs, salt and pepper together to emulsify the oil and then pour over the salad and toss.
  • This will keep for about 5 days in the fridge, so it can be made ahead of time.
holiday cookies

Gluten-Free Peppermint Bark Cookies

Chef KimLeave a Comment on Gluten-Free Peppermint Bark Cookies

These peppermint bark cookies are perfect for the Christmas table, neighborhood cookie swapor as a special treat for the mint lover in your life.

You can make these vegan by using vegan butter and coconut or cashew yogurt. I like a thicker Greek style yogurt. This adds a softness to the cookies.

You can double this recipe and make larger cookies, just cook accordingly, you want them tender in the center when you pull them from the oven.

 

holiday cookies
Print Recipe

Gluten-free Peppermint Bark Cookies

Soft and full of peppermint bark in each bite.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: gluten free,, peppermint
Servings: 18
Author: Chef Kim

Ingredients

  • 1/4 cup butter sub vegan butter
  • 1/4 cup mild olive oil
  • 1/2 cup yogurt sub dairy free
  • 1/2 tablespoon flax meal mixed with 2 tablespoons water
  • 2/3 cup turbinado sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cup 1:1gluten free flour Pamelas or King Arthur are good
  • 2/3 cup Andes peppermint bark cut into chunks
  • 2 tablespoons sugar for pressing

Instructions

  • Combine the flax meal and water in a small measuring cup and let sit for 10 minutes to gel up. Let ingredients sit at room temperature for
  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
  • In a bowl, using a hand mixer, whip the butter until light and creamy. Add the oil and mix for another minute.
  • Add the yogurt, flax mixture, sugar, vanilla and peppermint extract and mix until well combined.
  • Add the baking soda, salt and half the flour. Mix until combined. Add the remaining flour gradually while mixing on low speed. You may need to add up to a 1/4 cup of additional flour if the dough is too sticky.
  • Fold in the chopped peppermint bark. Use a small ice cream scoop or 2 tablespoons to portion the dough onto the baking sheet.
  • Spray or brush oil on the bottom of a glass and dip it in the extra sugar and then press down each dough portion. Keep dipping and pressing (no need to add more oil) until the cookies are slightly flattened. about 1/2 inch thick.
  • Bake for 10 minutes or until just barely light brown on the edges. Remove from oven and cool completely, Enjoy!
tahini fudge brownie

Tahini Fudge Brownie

Chef KimLeave a Comment on Tahini Fudge Brownie

The combination of chewy fudge walnut brownie and creamy tahini fudge is equivalent to the death by chocolate cakes you find in restaurants, but better for you.

The brownie comes together in a food processor, using creamy dates to bind the walnuts and cacao into a chewy fudgy dough. Then you just whisk the tahini fudge together and layer on top of the brownie. Chill to set and then enjoy!

These tahini brownies are a great source of fiber, and omega 3 fats which are helpful for reducing inflammation. Sesame seeds which make up the tahini, are a good source of calcium. So, this dessert is one that truly has some benefits and yet tastes more decadent that a chocolate cake.

Give it a try and let me know how you like it. Enjoy!

tahini fudge brownie
Print Recipe

Tahini Fudge Walnut Brownie

Chocolatey fudgy walnut brownie topped with a creamy tahini fudge layer.
Prep Time30 minutes
Chill time2 hours
Course: Dessert
Cuisine: American
Keyword: brownies, fudge, gluten free,, tahini, vegan, walnuts
Servings: 12
Calories: 471kcal
Author: Chef Kim

Equipment

Ingredients

Brownie

  • 4 cups walnuts
  • 1 1/3 cups dates
  • 2/3 cup cacao powder
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1-2 tbsp water

Fudge layer

Instructions

  • Place walnuts in a food processor and pulse to break down in to a rough meal.
  • Add cacao powder and pulse again to combine.
  • Add the dates, vanilla and salt and process until the mixture starts binding together. Add one tablespoon water and pulse to combine.
  • Test the mixture by pinching some between your finger and thumb. It should be moist and hold together without a crumb texture. If crumbs, add another tablespoon of water and pulse again.
  • Press this mixture into a parchment lined square or round pan.
  • Make the ganache by melting the coconut oil, adding the maple syrup and cacao powder and whisking until it turns thick, smooth and shiny.
  • Add in the tahini and use a whisk to completely incorporate. It will be thick, whisk until smooth.
  • Pout over brownie and smooth with spatula. Sprinkle with cacao nibs.
  • Chill for 2 hours before cutting and serving. Enjoy!

Nutrition

Serving: 95g | Calories: 471kcal | Carbohydrates: 25g | Protein: 13g | Fat: 33g | Sodium: 7mg | Potassium: 674mg | Fiber: 11g | Calcium: 105mg | Iron: 5mg

Cranberry Pecan Cashew Cheesecake

Chef KimLeave a Comment on Cranberry Pecan Cashew Cheesecake

Make this Cranberry Pecan Cashew Cheesecake to impress or to indulge a little. This really is a luscious combination for the holidays or anytime you have a special occasion. It may look harder than it is, it only takes a little time to put together and then at least four hours to chill.

This cheesecake is not a cloyingly sweet dessert, its main sweetness comes from dates and orange juice, so there’s no refined sugar and it won’t spike blood sugar because of the fiber and fat content, which slows sugar absorption. Enjoyed it with a sparkling holiday drink.

cranberry pecan cheesecake
Print Recipe

Cranberry Pecan Cashew Cheesecake

A festive and delicious combination that is sure to please! Creamy cashew cheesecake with bits of tangy cranberry and crunchy pecans.
Prep Time30 minutes
Chill time4 hours
Course: Dessert
Cuisine: American
Keyword: cashew, cheesecake, cranberries, pecans
Servings: 12
Calories: 537kcal
Author: Chef Kim

Equipment

Ingredients

Crust

  • 2 cup pecans or almonds
  • ¼ cup cocoa / carob powder optional
  • 3 tablespoons coconut oil

Cheesecake Filling

  • 2 cups cashews soaked 30
  • minutes
  • 3/4 cup dates soaked in
  • 1/2 pure water
  • 3/4 cup fresh orange juice
  • 1 teaspoon vanilla
  • Pinch salt
  • 3/4 cup melted coconut oil
  • 1/2 cup fresh cranberries chopped
  • 1 cup pecans chopped

Ganache

  • 2 tablespoons coconut oil
  • 1/4 cup cacao powder
  • 1/4 cup maple syrup

Instructions

  • If desired, use the food processor to roughly chop the cranberries and pecans separately. Set aside.
  • For the crust: combine pecans and cacao in food processor and blend into a meal.
  • Add melted oil and pulse to combine. You may need 1 additional tablespoon of oil if using almonds. Press into a parchment lined 9in spring-form pan.
  • For the cheesecake: Add the dates and water to the blender and blend to create a paste. (If your dates are hard, you may need to soak your dates for ten minutes in warm water to soften.)
  • Add in the cashews, orange juice, vanilla and salt, blend until smooth.
  • Add in melted coconut oil and continue to blend until the oil is incorporated.
  • Pour into a bowl and stir in cranberries and pecans. Pour mixture into crust, smooth the top with a spatula and refrigerate for at least four hours to set. Or freeze.
  • Top with ganache, if desired. For ganache: melt oil using water bath or microwave, add the cacao and maple syrup, whisk to combine until shiny and smooth. Pour over cheesecake

Notes

The ganache can be used as a layer on top of the crust or swirled into the cheesecake filling.
 

Nutrition

Serving: 111g | Calories: 537kcal | Carbohydrates: 27.5g | Protein: 8g | Fat: 46.5g | Sodium: 2mg | Potassium: 437mg | Fiber: 6g | Vitamin A: 3IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 3mg
cookie pie

Chickpea Chocolate Chip Cookie Pie

Chef KimLeave a Comment on Chickpea Chocolate Chip Cookie Pie

Cookies are not thought of as healthy foods, but these chickpea chocolate chip cookies are a healthier alternative to typical ones when you want to satisfy your cookie craving.

The chickpeas in this recipe are packed with fiber, which helps to stabilize blood sugar, and they provide a bit of protein along with complex carbohydrates, vitamins and minerals.

Dates and applesauce or banana are used as sweeteners for this cooking and bring with them a host of fiber and antioxidants, which is a much better option than the mound of sugar found in regular cookies.

The chocolate chips can be your choice, but I like to look for ones that are dairy free and made with coconut sugar. Give this cookie recipe a try and see if it will satisfy your internal cookie monster.

cookie pie
Print Recipe

Chickpea Chocolate Chip Cookie Pie

Prep Time15 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: American
Keyword: chicpea, chocolate chips, date sweetened
Servings: 8
Author: Chef Kim

Equipment

Ingredients

  • 1 cup dates if hard, soak in water for 15 minutes
  • 1/3 cup oat or almond milk
  • 2 tbsp almond butter or peanut butter
  • 1 tsp vanilla extract
  • 2 tbsp apple sauce or mashed banana
  • 1 14oz canned chickpeas
  • 1/2 cup almond flour or sub rolled oats
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup chocolate chips

Instructions

  • Soak the dates to soften if they are older or really hard. Roughly chop the dates to make it easier for them to break down.
  • Add the dates, milk, nut butter, vanilla and applesauce or banana to a food processor and process until it forms a paste.
  • Scrape the sides and add the remaining ingredients except for the chocolate chips. Process until you reach a smooth dough consistency. Stir in the chocolate chips.
  • Pour into a parchment lined 8-inch round or square pan, smooth the top and bake at 350 for 30-35 minutes. Let cool for 15 minutes before cutting and serving.