Oh yes I did.

Remember how I ate at Elizabeth’s Gone Raw a few weeks ago, and I loved it? One of the many highlights of that meal was the raw, vegan pumpkin pie. After close examination of the ingredients, I realized that the pumpkin pie actually didn’t have any pumpkin in it, which explains why it was so amazingly good: raw pumpkin, in my experience, is just too starchy and slimy to ever be very good.

It seemed that the color and taste of the raw pumpkin pie was mainly derived from the spices: cinnamon, nutmeg, and so on. I was so impressed that I vowed that night to figure out a way to make my own all raw, all vegan pumpkin-less pumpkin pie. And since I have now developed a love affair with Irish moss, I knew that it would be one of my featured ingredients (don’t worry, folks: I list Irish moss alternatives for you at the end of this post).

I have to say, this came out much better than I expected. In place of pumpkin, I took a tip from Matthew Kenney and used some carrot juice. I also used cashews, nut milk, spices, and, of course, the moss as a thickener. What resulted was a decadent and authentic spin on one of the most traditional Thanksgiving desserts. Minus the eggs, white sugar, white flour, milk, and butter.

And minus the pumpkin, too. Oddly.

Raw, Vegan Pumpkin Pie (raw, vegan, gluten and soy free)

Serves about 10-12

For the crust:

1 cup cashews
1 heaping cup dates

For the filling:

3/4 cup carrot juice
1 cup Irish moss gel (see my tutorial on making Irish moss gel here)
1 cup cashews
1/4 cup nut or seed milk (substitute soy or rice if you like)
8 pitted dates
1 tsp cinnamon
1/4 tsp nutmeg
Dash cloves
Stevia to taste

1) Place cashews and dates in a food processor and process till they’re all broken down and uniformly mixed (as if you were making a homemade Larabar). Press into a pie pan to make crust. Set aside.

2) Combine all fillint ingredients in a Vitamix or other high speed blender and blend till the mix is very, very smooth.

3) Pour filling into crust. Place in freezer for about 2-3 hours. Transfer to fridge and serve at any time. Marvel at deliciousness.

This pie is sweet, light, and in spite of being quite rich, it’s also full of some good stuff, like beta-carotene, healthy fats, and beneficial compounds from the spice. Even if none of that were true, I would suggest you eat this immediately.

A few important recipe notes:

1. Freezer time is essential to help this set. And after it does, and you’re ready to take it out, you’ll still want to keep it in the fridge. Raw pie filling gets softer than the baked stuff, so be sure to keep this nice and cold.
2. 8 dates offer quite some sweetness, but you may want to add a little more. As per my instructions above, go ahead and use Stevia. If you don’t have any, agave, maple syrup, or more dates are fine.
3. The moment you’ve all been waiting for: How can you substitute the Irish moss in this recipe if you don’t have access to any? Well, I’m not 100% sure—I did write the recipe to use the moss, so I haven’t modified it extensively yet—but I do have some suggestions. They are:

• Omit the moss and try increasing the cashews to 1 1/2 cups, and keeping the rest the same
• Omit the moss and substitute 2 tbsp soy or sunflower lecithin (or more—you’ll have to experiment and tell me what works, but usually this stuff is powerful)
• Omit the moss and add about 1/2 – 1 tsp xantham gum (again, increasing the quantity as needed)

There are surely more ways to go about doing this, but that’s what I’ve got for now. As always, use your kitchen intuition to see what works!

So: my exam is over. I do not want to talk about it, but it wasn’t any worse than the other exams have been. And the great news is that, starting tomorrow at 2 pm, when I leave the hospital, I am on Thanksgiving break. I’ll be spending Weds+Thurs in D.C., eating with my family and playing full-time kitchenista for once! And on Friday morning, I head home to NYC, from whence I will blog with jubilation.

And, remember how I said I didn’t have time for a full T-Giving complilation this year? I still don’t, but on each day from now to Thursday, I’ll be sharing a few seasonal and appropriate recipes to savor. Check out:

My savory polenta stacks with beans and greens:

Roasted Barley, Corn, and Radicchio Salad with Balsamic Reduction:

Raw Butternut Squash and Apple Soup:

Vegan Shepherd’s Pie:

OK, time to sleep off the exam stupor. Gnite all!

xo

I’ve allotted exactly thirteen minutes for this post amidst studying, which I’m afraid won’t begin to do justice to the beauty and taste of the recipe I’m about to share. Fortunately, this recipe happens to be very simple, as well as very delicious, so it won’t take much verbiage to convey. In fact, I’d almost rather let photos do the talking…

But then you wouldn’t know how to make it yourselves. Instead, here you go.

Roasted Barley, Corn, and Raddichio Salad with Balsamic Reduction (vegan, soy free)

Serves 4

1 cup barley, rinsed
1 container cherry tomatoes, halved
1/2 head raddichio, sliced into thick ribbons
2 ears corn
2 tbsp olive oil
Salt and pepper to taste
1/4 cup balsamic vinegar
1 tbsp sugar (I use palm sugar)
1/4 cup chopped basil

1) Cook barley according to package instructions and set aside till ready to use.

2) Prep 2 baking sheets with foil or parchment (or a nonstick spray). Onto one, pile the radicchio and 2 ears corn. Drizzle with 1 tbsp olive oil, and sprinkle with salt and pepper. Use hands to coat it all with oil and spices.

3) Onto the other sheet, place halved cherry tomatoes. Coat these in another tbsp or so of olive oil, and dust them with salt and pepper.

4) Put all veggies in a 400 degree oven for at least 30 min (you may have to take out either the radicchio or the tomatoes before then, if they burn, but the corn should take at least that long).

5) Add tomatoes and radicchio to barley. Cut corn off the cobs and add to barley, too. Toss, season with salt and pepper. The tomatoes should give this natural sweetness!

6) Place vinegar and sugar in a saucepan, simmer, and let thicken (10 min or so). Drizzle the balsamic glaze over each serving bowl of this supremely easy and simple grain recipe.

Look at all that bright, fresh corn, and those gooey sweet cherry tomatoes!

This recipe really highlights what a little roasting can do. The salad demands little more seasoning than salt and pepper, but it’s because the tomatoes and radicchio contribute a wonderful, smoky sweetness to the dish. To add anything else to this recipe would actually diminish it’s beauty: that’s the essence of really great, simple food.

Also: who knew radicchio can be so sweet? I was astounded by the caramel hints it took on in this recipe. Yet more proof that roasting elevates food to places that pan frying and steaming simply can’t. It’s such an invaluable kitchen skill.

OK. I’m two minutes behind time. Sorry for the express recipe, friends, but these are long days for this little pre-med student. Have a great night, and see you soon for weekend eats and treats!

xo

Thanks to everyone who entered my giveaway for a free copy of The 30 Day Vegan Challenge! If this is your first time tuning in this weekend, check out Friday’s post for a recap of my latest giveaway. You won’t want to miss this one!

Last week, we celebrated the advent of autumn with two delectable butternut squash recipes: my gingery pink rice with roasted squash, peas, and onions:

And my zucchini pasta with roasted butternut squash and creamy garlic sauce—which many of you already went out, made, and loved!

Today, the celebration of winter squash continues with two recipes for pumpkin pie filling.

Pumpkin pie filling is like a muffin top: obviously, it’s the best part. Graham cracker crusts are all well and good, but I absolutely do not care about them in the presence of thick, creamy pumpkin pie filling. On my first vegan Thanksgiving, I ditched the pie and made simple pumpkin pie puddings in ramekins. Uncharacteristically, I lost the (delicious) recipe. Thankfully, I have two new ones to share with you today, and each with strengths and weaknesses.

Fresh pumpkin will be amazing in both of these recipes. That said, the canned stuff is just fine. Buy organic if you can.

High Raw Vegan Pumpkin Pie Pudding (vegan, semi raw, gluten and soy free)

Serves 4

1/2 cup cashews
6 soaked and pitted dates
2 cups pumpkin puree
1/4 cup almond milk
1 tsp cinnamon

1) Grind the cashews in a food processors fitted with the S blade till powdery.

2) Add dates, pumpkin, almond milk and cinnamon to the processor and process, stopping often to scrape the bowl, till creamy and smooth.

3) Serve.

Silky Sweet Pumpkin Pie Pudding (vegan, gluten free)

Serves 4-6

2 cups pumpkin purée
1 small package silken extra firm tofu
2 tsps cinnamon
1/4 cup agave or maple syrup
1 tsp vanilla

1) Place all ingredients in a food processor or high speed blender. Blend till silky smooth. Serve, garnished with a cinnamon sprinkle.

You can substitute pumpkin pie spice for cinnamon in either or both of these – it’ll be fantastic!

Not sure which version to make first? Let’s do a little side by side comparison:

High-Raw Version:

The pros: free of gluten and soy, no processed ingredients

The cons: higher fat content

Silky Smooth Version:

The pros: Low in fat and calories, free of tree nuts, familiar texture, not overly filling, very creamy!

The cons: Contains soy, which some people are allergic or sensitive to, in a mildly processed form. Not quite as filling as the cashew base!

As usual in these comparisons, the raw version wins points for integrity, but isn’t necessarily suitable for a low fat diet. Figure out which option is best for your body:

And if you can’t, I’m sorry to have to tell you that you’ll simply have to make both of these puddings twice. Soon.

I think you’ll survive.

xo

Ah, seasonal food. How sweet it is. How sweet, especially, at this time of year. Tomatoes and peppers still linger from August, while kale, carrots, and broccoli arrive by the bushel, and winter squash are just beginning to appear. There’s nothing quite like autumn.

In spite of the wear and tear that the impending holiday season can make on cooks, this remains my favorite time of the year to entertain. It allows me to showcase my favorite foods (dark greens, winter squash, broccoli, apples, carrots, beets – the list goes on and on) in all of their seasonal splendor, and with temperatures dropping outside, cozy dinners at home seem all the more appealing.

In honor of my favorite season, I’d like to start a new Choosing Raw tradition: the raw seasonal dinner party menu. With the advent of each new season, I’ll spotlight a high-raw, seasonal menu that you can use to entertain for friends, family, or just your roommate/companion. And I’ll do my best to ensure that they’re as accessible and tasty as they are 100% vegan, high-raw, and healthy.

I’ll begin with the dinner below, which I had the honor of serving to my pal Diana a few weeks ago. This meal was a true winner: comforting, cozy, and light at the same time. It began with a new soup creation that’s quickly rising to the very top of my list of favorite soups, and culminated in a half-cooked, half-raw beet “ravioli” that had Diana and I swooning in our stools (yeah, stools. I live in New York; high table dining is par for the course). It would be a perfect dinner to serve to anyone, raw or cooked, since it utilizes familiar flavors (root veggies, cinnamon) and textures (thick soup; crisp salad; tender ravioli). In short? It’s a winner. So much so, that I’m seriously contemplating making it for me and my mother on Christmas Eve (which, in practice, will mean a few bites for my intrepid mother, and the rest for me)—though I do try to concoct a new recipe each year for that occasion.

Without further ado, I present the Raw Autumn Dinner Party.

The Menu

Butternut Squash and Apple Soup
Kale Salad with Red Cabbage and Carrots
Beet “Ravioli” Stuffed with Sweet Root Vegetable Mash

The dinner begins with the soup, which I’ve been making nonstop since I first perfected the recipe. I serve it cold, natch, but you could absolutely warm it on the stovetop if you like!

Gena’s Raw Butternut Squash and Apple Soup (serves 2-4, depending on the appetites in question. If you’re making it for a group of four or more, you may want to double the recipe to be safe!)

4 cups butternut squash, chopped
1 cup fresh apple juice or cider
1/3 cup orange juice
1/3 cup water (a bit less if you like a very thick soup)
2 large stalks celery
1 tsp cinnamon
1/2 tsp nutmeg
4 pitted and soaked dates (or 2 tbsps agave)
1 tsp salt
Dash of soy sauce
Dash of onion powder (or some fresh onion, if desired)

Blend all in a high speed blender till smooth and creamy.

If you don’t have a high speed blender, raw squash will really be a pain, so I recommend steaming the squash and celery very gently first. Then, blend away. You can serve it cool, or reheat on the stove post-blending.

Next up is the “ravioli.”

Begin with a simple root vegetable mash. This one was:

Sweet Potato and Turnip Mash

4 sweet potatoes, peeled and chopped
2 large turnips, peeled and chopped
1 heaping tbsp Dijon mustard
1 ½ tbsp coconut oil
2 tbsps agave
1 generous tsp cinnamon
¼ tsp nutmeg
½ tsp salt (adjust to taste)
Pepper to taste

Steam the root vegetables for about twenty or thirty minutes, or until very fork tender. Put them in a food processor with the remaining ingredients and blend till very rich and smooth – you may have to stop often to scrape the sides of the bowl.

To assemble the “ravioli,” slice red or yellow beets very thinly on a mandolin or by hand (it will be hard by hand, but not impossible!). You can also try a really great peeler or box grater.

Top each round of beet with about 1-2 tbsps of the warm veggie mash. Put another beet on top, and voila: a sweet, savory, and sumptuous half-raw pasta creation that will leave your guests smiling.

Finally, the salad:

Massaged Kale Salad with Red Cabbage and Carrots (serves 4 modestly)

1 head kale, washed, de-stemmed, and chopped finely
1 ½ cups thinly sliced red cabbage
3 large carrots, grated
2 tbsp olive oil
1 avocado
¼ cup lemon juice
Bragg’s Liquid Aminos

Begin by massaging the oil into the kale with your hands. Stop when it’s slightly wilted down and tender. Then, chop up half of the avocado and smoosh it into the kale, too. Add the remaining veggies, the other half avocado, lemon juice, and season it all with Braggs to taste (you could of course use salt or nama shoyu here).

Chew and savor!

Dessert could be anything you like. Avocado pudding or banana soft serve are always in season; you could also treat yourself to some fresh medjool dates (nature’s candy!) or dark chocolate. Ms. Diana was lucky enough to bring me a giant chocolate macaroon that fed two happy girls.

As far as procedure goes, I recommend the following:

Up to three days before the party:

Peel, chop, and store the butternut squash in an airtight container.

Day prior to party:

1)    Make the root vegetable mash. Put it in an airtight container and refrigerate.
2)    Slice the beets for the ravioli.
3)    Shred the carrots and cabbage for the salad; wash, spin, and chop the kale

Day of the party:

1)    Pre heat the oven to 125-150 degrees (or so). Put the root veggie mash in an oven-safe container and put it in the oven, covered in foil, to warm gently.
2)    Prepare the soup. If you want to, keep it in the oven in a pot while you make the salad.
3)    Assemble the kale salad.

If you take these steps, you should find that prepping for dinner on the day of the party takes no more than thirty minutes.

And the results, I promise you, are fabulous.

I hope this post shows you that you needn’t go crazy with raw cookbooks and dehydrators to put together a high-raw meal that guests will love. The best raw food—the best food of any kind—is simple, no-nonsense fare that highlights in-season produce without a lot of fuss.

And now, I’m off to contemplate what dinner party menus winter will afford me. Stay tuned!

xo

Edited to add: My friend Katie is hosting a very special, very worthy November mission at her blog. It’s called Operation Chocolate-Covered Kindness, and it’s helping her to raise money for two worthy charities. You can help her simply by going over to the blog and checking out some of her wonderful recipes (including a recent slew of raw desserts and sweets). Please join me in supporting her!