Archive for Special Occaisons

Roasted Squash Hummus with Turmeric {Vegan}

it’s Thanksgiving in Canada.

Despite the fact that most of my family lives right here in the Lower Mainland, we’re all busy with our lives and we don’t spend tons of time together. We do usually get together for Thanksgiving, though. It’s an easy, laid-back affair with way too much food, and containers of leftovers coming home.

I usually make a dessert at the request of the famjam, but this year, I want to introduce you to something a bit different.

Roasted squash hummus with turmeric

Now, as you know, chickpeas are my jam. Okay, so chickpea water, technically, is my jam, but you gotta do something with all those cans of chickpeas you’re opening for the aquafaba, so we eat a lot of hummus.

In my cookbook, I have no less than 6 different kinds of hummus. I thought, in fact, that I had discovered all the hummus combinations, but friends, let me tell you, I have not.

Last week, I attended VanFoodster’s very first Vegetarian Tasting Plates. I have written a whole post about what I discovered on that food tour, but one of the places we visited was called Saj & Co (on Davie) and there, we were served a roasted butternut squash hummus! It was fantastic–brightened with a touch of turmeric.

So of course I came home and started roasting squash to make it.

It’s an incredibly pretty dish, and the squash adds a creaminess and a sweetness that I think would make it an incredible appetizer for your Thanksgiving table.

I served mine with super-simple-to-make za’atar crackers.

Squash Hummus

Roasted Squash Hummus

  • 1 can chickpeas, drained, reserve the aquafaba
  • 1 1/2 cups cubed roasted squash (I actually used a kobucha, but I think anything will do, butternut, acorn, etc)
  • 1/4 cup tahini
  • 1-2 cloves garlic, minced
  • juice of 1 lemon
  • 1/4 cup water
  • 1/4 cup aquafaba
  • salt & pepper
  • 1 tsp cumin
  • 1 tsp turmeric
  • optional garnishes: pepitas, balsamic reduction, olive oil, fresh herbs, smoked paprika, za’atar.

Method

  1. Cut the squash in half and dig out the seeds with a spoon. Chop into larger chunks, then drizzle all over with olive oil, and salt and pepper. Place on a baking sheet and roast in a 400 degree oven until soft, about 30 minutes (depending on the size of the squash).
  2. Remove from the oven and allow to cool enough so you can work with it. Remove the skins, and chop into chunks.
  3. In your blender or food processor, place all the ingredients, except for the water.
  4. Blend well until the mixture is smooth, stopping to scrape down the sides.
  5. With the blender running, slowly drizzle the water into the top of the blender or food processor. If the hummus is still too thick, add a bit more water, or olive oil if you like until it gets to the right creamy consistency.
  6. To make the crackers: take two large tortillas and brush them with a little oil. Sprinkle with za’atar and then cut into strips. Place in a single layer on a baking sheet and bake in a 300 degree oven until crisp and a little brown around the edges.
  7. To serve: ladle the hummus onto the centre of a plate, and scatter the crackers around. garnish with a drizzle of olive oil, a sprinkle of coarse salt, and a few dots of balsamic reduction.

Banana Cream Pie {Vegan}

You can have your Christmas and your Easter and your Independence Days. For me, the best food day of the year is March 14.

Because Pie.

Pi? Right? Got it? 3.14? The 14th day of the 3rd month. All the excuse I need to eat pie. Actually, I don’t really need an excuse, I’ll eat pie any time, but it’s nice to have a day to back me up.

This recipe is inspired by a recent episode of Good Eats I just watched. In it, Alton Brown explores the world of Banana Pudding. Now, if you, like me, are not from down south, you may not be familiar with the dish that is Banana Pudding. It’s basically a cooked vanilla pudding, and in between are layers of fresh bananas and vanilla wafers. It’s all topped off with either whipped cream or a toasted meringue.

vegan banana cream pie

It sounds freaking amazing.

Inspired by this concept, I decided my 2018 Pi Day Pie would be a Banana Cream Pie. Yass Kween!

I also had this bag of vegan graham cracker crumbs in my cupboard I’d acquired a ways back, and had yet to test out and put to use, so it became the base of my pie.

The filling is coconut-based, and while I don’t always love coconut in every sweet dessert (not that I don’t love coconut, I do, but it sometimes takes over as a flavour), in this one it works because bananas and coconut are sisters from other misters. Both are tropically-grown and remind me of pina coladas and warm days at the beach.

So, no matter what pie you are consuming this March 14 (homemade or store-bought, I won’t judge), I wish you the happiest of Pi Days.

Banana Cream Pie Vegan

Banana Cream Pie {Vegan}

(makes 1 7″ pie)

Ingredients:

  • 1 cup vegan, gluten free graham cracker crumbs (I used PaneRiso)
  • 1/4 cup melted vegan butter
  • 2 tbsp sugar
  • 1 can coconut milk
  • 1/2 cup non dairy milk
  • 1/3 cup sugar
  • 3 tbsp corn starch
  • 1 tbsp vegan butter
  • 1 tsp vanilla
  • 2-3 ripe bananas
  • 1 recipe coconut whip (or store-bought)

Method:

  1. First make the crust. Place the graham crackers in a small bowl and add the sugar. Mix, then add in the melted vegan butter and mix until everything is combined. Press into a buttered 7″ pie pan, then bake in a 350 degree oven for about 9-10 minutes.
  2. Remove crust from the oven and allow to cool.
  3. While the crust is baking and cooling, prepare the filling. In a medium saucepan, combine the cornstarch and sugar, and whisk well to combine. Top with the coconut milk and the non-dairy milk, and whisk well. Turn the heat on to medium-low, and slowly bring to a boil. Continue whisking until the pudding thickens and coats the back of the spoon. Remove from the heat and whisk in the butter and the vanilla.
  4. Pour the pudding into a heat-proof bowl, and cover with plastic wrap (make sure the plastic wrap is touching the top of the pudding to prevent it from creating a “skin”). Place in the fridge and allow to cool several hours or overnight.
  5. To build the pie: slice the bananas into 1/2″ slices. Place a layer of sliced bananas on the bottom of the crust and top with a generous dollop of the pudding. Smooth it down, add another layer of bananas and the rest of the pudding. Finish the pie with a dollop of coconut whip.
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