Pumpkin Pie & Whipped Coconut Cream

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Before we hurry off to Christmas, let me share this almost raw version of a Thanksgiving classic. Satisfying enough to eat for breakfast and decadent enough to complete a Thanksgiving feast this recipe is sure to satisfy any pumpkin pie craving. Enjoy!

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com
Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Pumpkin Puree
1 pie pumpkin

Puncture pumpkin six or so times with a fork and cook in a dish or skillet at 350 degrees Fahrenheit for 1-1 1/2 hours. You should be able to cut into the pumpkin effortlessly. While the pumpkin is still hot remove the skin and seeds. Once cool process in a food processor until creamy and refrigerate.

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com
Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Pumpkin Pie
crust:
1 cup almonds
1 cup oat flour
1/4 cup coconut oil
1 Tablespoon maple syrup
1/4 teaspoon Pink Himalayan salt

In a food processor pulse almonds until they are a coarse flour. Add remaining ingredients and process until mixture keeps it’s shape when you press it between your fingers. Press into a spring form pan, cover, and refrigerate to set.

filling:
3 medium ripe avocados
1 cup pureed pie pumpkin
1 cup fresh carrot juice
1 cup coconut oil
1 cup maple syrup
1 cup (packed) whole soaked Irish moss
1 Tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger

Thoroughly blend all ingredients in a high speed blender. Pour into crust and refrigerate 8-10 hours. The filling is enough to fill 2-3 regular pie pans. If you choose to do so double the crust recipe to accommodate.

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com
Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Whipped Coconut Cream
1 1/2 cups coconut milk fat (2 cans)
1 Tablespoon maple syrup

Blend ingredients in a high speed blender. Once you blend to the point where the ingredients separate, keep blending until combined, and refrigerate 8-10 hours.

Pumpkin Pie & Whipped Coconut Cream : ImmerWachsen.com

Irish Moss

Irish Moss : ImmerWachsen.com

I have a recipe coming up that calls for whole Irish moss, so I thought I’d first re-touch on the subject of this peculiar ingredient. When I was first introduced to Irish moss it was during a raw blueberry pie demo by a renowned raw food chef. The way she talked about it made it sound like living gold. It was fragile and difficult to work with. Overwhelmed by the thought of using it was an understatement. Somewhere along the line I gave it try, and after a little practice it’s become an essential ingredient in many of my recipes. From bread to pie Irish moss is a must! Unlike alternatives Irish moss is so full of nutrients that it makes everything it’s in that much healthier to eat. If you would like to know more about Irish moss and it’s many health benefits visit The Raw Food World.

Irish Moss : ImmerWachsen.com

Irish Moss Gel
whole Irish moss soaked overnight and thoroughly rinsed in cool water
water

Loosely fill blender with Irish moss and pour water up to max line. Blend for about 20 seconds, add another handful of Irish moss, and blend for 30-40 seconds. The gel doesn’t have to be perfectly creamy, but it needs to be broken down enough to gelatinize. I don’t like to blend too long, because it can become warm. All of the recipes that call for Irish moss gel will be processed or blended again, so there’s no need to pulverize the Irish moss when making the gel. Next refrigerate and use when needed.

With the 1 lb. package I was able to make more than 4 quarts of gel! I also kept 1 quart of whole moss for specific recipes. I’ve kept gel refrigerated for more than a year and have never had a problem. Be brave and try it!

Irish Moss : ImmerWachsen.com
Irish Moss : ImmerWachsen.com

This is what whole Irish moss looks like before soaking. It’s covered in salt and sand and smells like the ocean :)

Irish Moss : ImmerWachsen.com
Irish Moss : ImmerWachsen.com

Cabbage Beet Cakes & Cilantro Pesto

Cabbage Beet Cakes & Cilantro Pesto : ImmerWachsen.com

Like the last pizza recipe I wanted to use up as many vegetables from our CSA share to make this recipe. It’s getting cooler here and cold vegetables are not my first draw when I’m looking for something to eat. This simple savory dish is packed with healthy vegetables while satisfying and warm during the fall season.

Cabbage Beet Cakes & Cilantro Pesto : ImmerWachsen.com

Cilantro Pesto
large handful of cilantro
1/2 cup cashews
1/2 cup olive oil
1 clove of garlic
1/2 teaspoon Celtic Sea salt

Fully process all ingredients in a food processor.

Cabbage Beet Cakes
3 cups shredded red cabbage
2 cups shredded beets (about 3 small beets)
1 small onion
1 1/2 cups cornmeal
2 eggs
3 Tablespoons olive oil
1 teaspoon Celtic Sea salt
coconut oil

In a large mixing bowl thoroughly combine all ingredients except coconut oil. Coat a cast iron skillet with a generous amount of coconut oil and bring to medium heat. Form small patties of the mix and cook until crispy. Top with cilantro pesto and enjoy!

Cabbage Beet Cakes & Cilantro Pesto : ImmerWachsen.com
Cabbage Beet Cakes & Cilantro Pesto : ImmerWachsen.com
Cabbage Beet Cakes & Cilantro Pesto : ImmerWachsen.com

You may also like:
» Pesto Alfredo Kelp Noodles
» Roasted Vegetable & Cornbread Pizza
» Red Cabbage Sauerkraut