I had such a great time on Global Morning News Show today talking about healthy Vegan Thanksgiving recipes! I love the morning news team, always so welcoming and sweet!! When they asked me to do a Vegan Thanksgiving segment I jumped up and squealed with excitement and immediately thought of two recipes: Raw Vegan Pumpkin Pie and my sister's Quinoa and WIld Rice Stuffing - it's a hit at all of our family get togethers. My sisters and I all eat vegan, plant based diets so meal times are a blast when we all bring our favorite dishes to mom or dad's.
I am so thankful for my sisters. Nikki came over last night to help me prep for the show today and make her delicious stuffing! My favorite part of Thanksgiving is getting to spend time with my family. We are all getting together at mom's this year and we're going to cram 20 people into her little condo so it should be cozy and fun! And my Grandma is coming! Last year Grandma tried a raw vegan pie for the first time - we were all a little scared for her reaction but I will let you see for yourself:
This year I will be bringing a big beautiful salad and a Raw Vegan Pumpkin Pie! My sister Chelsea will be doing the mashed potatoes and homemade cranberries. And Nikki will be bringing her famous stuffing and vegan mushroom gravy!
For Nikki's Thanksgiving tips and recipes go to her blog Food&Fabric: http://foodandfabricmjc.blogspot.ca/2013/10/a-very-vegan-thanksgiving-as-seen-on.html
RAW VEGAN PUMPKIN PIE
The Crust
Ingredients:
Ingredients:
1 cup raw
shredded unsweetened coconut flakes
1 cup packed,
pitted soft dates
½ cup raw
pumpkin seeds (optional—toasted pumpkin seeds for extra yummy flavor!)
1. Process ¼ cup
of the pumpkin seeds into a powder in a food processor.
2. Sprinkle it on the bottom of your pie pan, so the crust is easier lift in the end.
2. Sprinkle it on the bottom of your pie pan, so the crust is easier lift in the end.
3. Put the
remaining raw (or toasted) pumpkin seeds and coconut in the food processor and
pulse a couple times, add the dates next and process until it becomes a large ball.
4. Press this mixture into the pie pan starting in the center and work your way out to the edges of the pan until it's even and flat.
4. Press this mixture into the pie pan starting in the center and work your way out to the edges of the pan until it's even and flat.
The Filling
Ingredients:
2 cups carrots, chopped
1 cup raw
pumpkin chunks from a fresh pumpkin
2 teaspoons cinnamon
powder
1 teaspoons ginger
powder
½ teaspoon nutmeg powder
2 tbsp raw hemp seeds
½ teaspoon nutmeg powder
2 tbsp raw hemp seeds
10 medjool
dates
1. Blend
everything together until it’s a smooth creamy texture. Pour into the pan onto your crust.
2. Decorate the top with dried mulberries, your favorite nuts and seeds or vegan whipped cream.
3. Chill in the fridge or freezer for easy slicing!
3. Chill in the fridge or freezer for easy slicing!
Thanks so much for stopping by! Enjoy spending time with your loved ones this Thanksgiving!
And check out Bustle.com for the most amazing collection of vegan Thanksgiving recipes I have seen, featuring my pumpkin pie at the end! So cool!
And check out Bustle.com for the most amazing collection of vegan Thanksgiving recipes I have seen, featuring my pumpkin pie at the end! So cool!
Lots of Love and fresh squeezed hugs,
Naturally Ashley
xo
This pie looks so delicious! I still have a can of pumpkin puree leftover from the holidays.
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