Vegan Pumpkin Ice Cream

It’s getting colder out here because my favorite season is here! And so, here in the US, there are pumpkins everywhere. I love the different shapes and colors of them and I want to put them all over our apartment.

I was raised without the beautiful pumpkins during fall and without foods involving orange pumpkins – we only have squashes and zucchini back home so not so much fun. It took me a while to get used to it when I moved here, but once I tasted a pumpkin pie I was in heaven!ย IMG_2441-1

I knew I had to make something pumpkin-flavored but being a novice in the area, I wasn’t really sure which way to go. This recipe has an ingredient not usually associated with ice cream – tofu ๐Ÿ™‚ I have recently made a chocolate mousse with tofu I am completely smitten withย (see my Instagram) and so I wonderedย if I could maybe use tofu in ice cream. I gave it a try and I’m very glad I did because it gives it a super creamy consistency. Just what I needed. Then, the combination of the pumpkin puree and pumpkin pie spice…hmmm….what can I say? You HAVE TO try it!

Oh, and one more thing – no cashews, no nut milk and no sweetener ๐Ÿ˜‰ 5 ingredients and a little love and you’re ready.IMG_2453-1

So, you wanna? If you do, here’s the recipe:

Ingredients:

1 can pureed pumpkin

1/4 cup water

1 package firm tofu (16oz)

15 dates soaked in hot water for 15 minutes

1/5 tsp pumpkin pie spice

Method:

1. Add all ingredients into high speed blender and blend until super smooth. There’s not much water in the recipe because I wanted to make sure it stays nice and creamy so it might take a bit longer to get it blended. My blender did fine, about 2 cycles.

2. Chill the mix in the fridge – mine was warm from 2 blend cycles in my blender.

3. Process in ice cream maker based on manufacturer’s instructions until it becomes a soft serve consistency.

4. Transfer the mixture into ice cream container and enjoy immediately or freeze for a firmer consistency.

5. Sprinkle with some cinnamon and enjoy with loved ones!IMG_2448-1 ย ย IMG_2465-1

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Raw Vegan Peanut Butter, Banana and Chocolate Pie on Goji Crust

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Fall is here! This raw pie definitely matches – color wise – and I didn’t even plan on it. I have been researching all kinds of crusts for raw pies, but most of them use dates mixed with variety of different things. I don’t really like dates because they’re too sweet for me so I was trying to think what else I could use to make it work. I don’t like raisins, I don’t normally buy cherries…And then it hit me! Goji berries! Full of every possible goodness you can think of for your body, so why not?

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Like I said, I wasn’t even thinking about the color because I was so excited about using gojis. The color was a sweet bonus. Also, this was my first time using soaked cashews for the filling too and I must say now I know why they’re used so much in raw pies/tarts. Perfect texture and not too much taste that would mix with other ingredients. All right, let’s get down to what’s in it. Who loves peanut butter? ME! Chocolate? DUH! Banana? YEAAA! I mean, you just can’t go wrong here. Fall colors? Check. Go make it!

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Ingredients:

Crust

1 cup goji berries – soaked for 10 minuts

1 cup oat flour – simply blend oats in food processor

Filling

1 cup cashews – soaked for 5 hours

1 banana

1 tbs cacao powder

1/4 cup peanut butter – I made my own

1 tbs brown rice syrup – feel free to use maple/agave syrup or honey

Optional – roasted cashews and goji berries for topping.

Method:

Soak cashews 4-6 hours prior to making the pie. Soak goji berries and start gathering all the ingredients. Use oat flour or make your own in food processor. After gojis have been soaking for about 10 minutes add them to the oat flour in food processor and blend until everything is well combined. Press into pie pan using fingers or a wet spoon – I used a 9 inch pan. Press firmly on the bottom and sides, bringing higher on the sides. Put into freezer while making filling. Prepare filling by blending all the ingredients in food processor or blender. Take the pan out of freezer and pour the filling in, smoothing with spatula. Make it pretty with toppings of choice, fold sides inwardย a little and put into freezer for 1-2 hours. Once firm enough to cut, keep in the fridge. Don’t forget the most important step – cut up and share with loved ones. Enjoy!

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