Simple & Healthy Pecan Pumpkin Pie

November 12, 2013 Kathleen Henry

I love me some pumpkin pie. Do you know what I love even more than my go-to Thanksgiving pumpkin pie? Pumpkin pie that tastes like my definitely-not-healthy and definitely-not-vegan pumpkin pie, but is actually super healthy! There's times when, yes, it can be almost criminal to conjure up some "healthified" version of a cake, pie, cookie or whathaveyou. My birthday cake? That's no healthy affair. Yep, if there's ever been a pumpkin pie purist...it's me. The recipe from the back of the Libby's pumpkin puree can. Every time. No straying. Don't be messin' with my pumpkin pie!

But this pumpkin pie. Oh my goodness. Why keep making an unhealthy, sugar and cholesterol laden dessert when you can have this one? Why?? Just look at it. It's perfect! I couldn't believe how wonderful the texture was and how the pecan crust perfectly complimented it.

And it's even better than my old Libby's recipe. Also, it features a wholesome pecan crust. This recipe couldn't be healthier, easier or tastier!

Oh and did I mention that it's vegan, sugar-free (except for the fruit) and healthy? Whips up in a snap ta boot. Clean eating at it's finest.

I grinned the most impish, ludicrous grin when I asked Todd how he liked it and then told him it didn't have any added sugar or animal products. Muah-ha-ha! He couldn't tell the difference. A wonderful success!

Simple & Healthy Pecan Pumpkin Pie

Inspired by NutritionFacts.org

Makes 1 pie

--Crust--
1 cup pecans
3-5 medjool dates, pitted
1 Tbsp. coconut four (or 1 1/2 Tbsp. of other flour)
splash of maple syrup (optional)
a pinch of kosher salt
--Filling--
1 15 oz. can of canned pumpkin
1 12 oz. box of silken tofu, drained
12-16 medjool dates, pitted
1 tsp. ground cinnamon
1/2 tsp. kosher salt
1/2 tsp. ground ginger
1/4 tsp. ground cloves
a few gratings of nutmeg (to taste)
10 drops of liquid Stevia (optional)
--Notes--
I like the Mori-Nu boxed tofu. It doesn't have a "tofu" taste at all. It's found usually on the shelf (non-refrigerated) in the organic section.

In a food processor, combine the crust ingredients and process for about 3 minutes. The dough should stick together when pressed between your fingers.

In a pie dish coated with a non-stick cooking spray, press the dough to make the crust. Set aside until ready for the filling.

Preheat oven to 350 F.

Wash out the food processor and add in the filling ingredients. Process for about 3-5 minutes or until the dates are just tiny little specks. The filling should be very smooth.

Scoop the filling onto the crust and smooth over with a spatula. Bake at 350 F for about 30 minutes. If the top of the crust looks like it's getting a little too brown you can add some strips of tinfoil or a pie crust protector over it.

Remove from oven and chill completely before serving.

If you'd like to serve it with whipped cream, Oh She Glows has an excellent tutorial for Coconut Whipped Cream.

My whipped cream...eh, it didn't work out as planned. But that's okay, it was still delicious!

Listening to Iron & Wine – Flightless Bird, American MouthisRecipe Card

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Kale and Spinach Saute with Delicata Squash

November 8, 2013 Kathleen Henry

Sorry I haven't been super chatty lately. I just haven't had a lot to say! Plus, we still have no snow...so...I guess I'm feeling a little blue. Better do my snow dance. Yesterday, Todd and I visited my Grandma, Aunt and Uncle and I needed something to bring for dinner. Something quick and healthy, as I didn't have a lot of time after work. This Kale and Spinach Saute with Delicata Squash was the perfect dish!

Do you need something quick and healthy to bring to a gathering? Never fear. I've got your covered. This saute is quick, easy, versatile and sure to please all your friends and family. I intended this to be more of a warm salad, but I let it saute a little too long and it turned into more of a sauteed side dish. That's okay though because it was still excellent. I even had it for lunch the next day over quinoa. It's very adaptable.

Sauteed kale and spinach peppered with roasted delicata squash and dressed with an apple cider, sesame miso sauce. This stuff is good...and good for you!

Kale and Spinach Saute with Delicata Squash

Inspired by The Naked Kitchen

Serves 2 or 4 as a side

--Sustenance--
1 medium delicata squash, diced
1 Tbsp. sesame oil
1/2 medium red onion, sliced thinly
1 bunch of kale, de-stemmed and chopped
2 large handfuls of fresh spinach
--Sauce--
1/4 cup apple cider
2 Tbsp. molasses
1 1/2 Tbsp. sesame oil
1 1/2 Tbsp. fresh lemon juice
1 1/2 Tbsp. red miso paste
1 Tbsp. soy sauce
dash of red pepper flakes

Preheat oven to 400 F. Wash and dice the squash and then scatter on a baking sheet. Coat the squash lightly with a nonstick cooking spray or oil. Roast at 400 F for about 30 minutes, or until the squash has just barely browned. Ensure that it doesn't burn.

Meanwhile, heat the sesame oil in a very large saute pan or soup pot. Add the red onion and saute a few minutes, until just softened. Now, add the kale and saute for another few minutes, until it's bright green and softened a bit.

Add in the spinach and saute for another couple minutes until it's just wilted. Careful this entire time not to let the kale or the spinach wilt too much. You still want it to have some strength, with a little chew. It shouldn't be completely limp. Remove from heat.

In a small bowl, whisk together the sauce ingredients and add to the kale mixture, along with the roasted squash. Stir well to combine.

Serve warm. This is great as a side dish, over quinoa, or just on it's own!

I'm listening to Holley Maher – Odd Place To Be

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Creamy Salted Caramel Tea

November 7, 2013 Kathleen Henry

As you may know, I recently bought a 1 lb. bag of caramel Rooibos tea. Yes, a ONE POUND BAG, that's a lot of tea. Who does that? I think I've used...1/500th of it. Anyways, last night I wanted to make a dreamy and silky Rooibos tea instead of the regular ol' steeped, plain tea.

This Creamy Salted Caramel Tea is thickened with coconut cream, sweetened with dates and Kahlua, and has just a pinch of salt. What's not to like? This cup of winter coziness is the perfect beverage for a chilly night. Inspired by my sweet tooth!

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Creamy Salted Caramel Tea

By Katie Henry - Produce On Parade
This rooibos based Creamy Salted Caramel Tea is thickened with coconut cream, sweetened with dates and Kahlua, and has just a pinch of salt.

Ingredients