Pecan Pie Celebration Cake

Tis the season to celebrate the birth of Jesus Christ! 

What better way but with cake and maybe a little song?

Pecan Pie Celebration Cake with Chocolate Buttercream and Raspberry Jam

2 cups coconut oil or palm shortening
2 cups evaporated cane sugar
1 TB molasses
6 large eggs
1 TB vanilla
1/2 tsp salt
1 tsp baking soda
1 1/2 cup gluten free flour
4 cups chopped pecans

1. Preheat the oven to 350.
2. With a mixer, beat the coconut oil,  sugar and molasses on high speed until whipped completely.

3. Add dry ingredients (except pecans). Mix with mixer. Fold in pecans.

4. Bake in two parchment lined and lightly greased 9" round cake tins for 35-40 minutes.

5. Remove and let cool.

To assemble,  sandwich the pecan cakes with a generous amount of raspberry jam (or jam of your choice) between and a chocolate ganache on top and outside.

For my chocolate frosting,  I whipped 1 cup coconut oil (room temp so solid) with about 4 TB hot water, 1/4 cocoa powder, and 1/4 cane sugar.

MERRY CHRISTMAS!!!

Vegan Mother's Day Brunch (dairy, gluten and egg free)

To mothers everywhere....
We appreciate you.
We love you.
We cherish you.
We adore you.
Treasure you.

And we want you to have a wonderful, relaxing day where you know we appreciate all those times you swiped our dirty noses, woke with us in the middle of the night, filled our bellies with hearty, nutritious foods (and we appreciate those nights where you broke down and let us eat hot dog mac & cheese), and most of all, we appreciate you encouraged our hearts.

YOU are special.
YOU are unique.

And we want to take this day to celebrate you, MOM!

And this Mother's Day celebrate Mom with an easy yet nutritious and tasty lunch.

What's on the menu, you ask?
Sparkling Lemon Hibiscus Tea
Quinoa and Arugula Salad with Roasted Lemon and Asparagus
and Vegan Lemon Mousse with Vanilla and Cardamom

Most of the prep can be done ahead so Mother's Day can be relaxing and easy. Great for mothers with toddlers who want something special but not a lot of time.

 

 

Sparkling Lemon Hibiscus Tea
1/3 heaping cup Hibiscus petals (I buy from Mountain Rose Herbs)
2 cups water
Sparkling Water or Lemon Sparkling Water (I used Pellegrino)
Limoncello *for virgin version, use notes below

*Juice of 2 Lemons with 2 Tb agave

1. Boil water and hibiscus petals then simmer for 15 minutes. Let cool.
2. Fill glasses with 2 parts sparkling water, 2 parts strained hibiscus infusion, and 1 part limoncello

Quinoa and Arugula Salad with Roasted Asparagus and Lemon (serves 2)

1 cup pre-cooked quinoa
1/2 cup pecans (or other nuts/seeds)
2-3 organic lemons, sliced 1/4"-1/3" thick
1 lb asparagus
Handful of craisins and goji berries
Dress with extra virgin olive oil, white balsamic vinegar, and red pepper and salt

1. Preheat oven to 400.
2. Toss asparagus with oil and spread out with lemon slices on a baking sheet. Bake for 20 minutes, turning halfway through. Add pecans and bake another 3 minutes.
3. Layer plates with arugula, quinoa, pecans, asparagus, lemons, and dried craisins and goji berries. Sprinkle with extra virgin olive oil, white balsamic vinegar, sea salt, and red pepper (or black).

*Steps 1 & 2 can be done ahead of time and are delicious served cold if prepping beforehand.

 

 

 

 

I just love cardamom and I think it really makes this mousse have a little more pizzazz. If unfamiliar with this spice, try using the seeds from three pods. Cardamom and vanilla bean pods are available to order from Mountain Rose Herbs.

 

This mousse also happens to dole out a nice size of protein, making it all the more appealing as a dessert... or maybe for breakfast by itself.

 

Vegan Lemon Mousse with Vanilla and Cardamom (serves 2-4)

 

14 oz package extra firm tofu

Juice of 2 Lemons

Gratings of 1/2 lemon

1/4 cup agave nectar

4 cardamom pods *  (available from Mountain Rose Herbs)

Seeds from 1/2 vanilla bean (I purchase my vanilla from amazon)

Assorted Fruit of Choice

2 TB tapioca starch

 

*If you don't have cardamom pods or don't like them, it still tastes delicious without.

 

1. Crush cardamom pods with flat blade of knife. In mortar and pestle, crush the seeds from pods.

2. Add all ingredients to a blender and blend til smooth.

3. Refridgerate until ready to serve. Serve with fresh fruit like sliced banana, strawberries, and mango.

Enjoy!

 

I hope you all have a wonderful Mother's Day! What are your plans for this weekend?

 



I buy my herbs from    

Raw Smore's Tartlets with Marshmallow Root Cream and Chocolate (dairy free, gluten free, soy free, and vegan optional)

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Today's cheesecake-like dessert is part of a series of Marshmallow Root Recipes sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway!

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.

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And now on to the recipe....

Cashew/Coconut Cheesecakes were a staple the last two summers. Full of healthy fats and good protein, they were perfect for a light dessert or a decandent breakfast. I decided to take them one step further and make a Smores Tart with a Graham-like crust and Marshmallow Root Cream filling topped with a Chocolate Sauce.

Raw Smore's Tartlets with Marshmallow Root Cream and Chocolate Sauce
Crust
1 c almonds
1/2 c pecans
1 c dates
1/4 c coconut oil

Chocolate Sauce
3 T raw honey or agave
1/2 c raw cacao
4 T coconut oil

Marshmallow Root Cream
1/2 c cashews (preferably soaked and drained)
Meat & 1 c water from young Thai coconut*
1/4 c sweetener (I used raw honey, if you are vegan use agave)
3 T marshmallow root powder
Pinch of salt
Splash of Lemon Juice


1.  For the marshmallow root cream, blend together all ingredients on high speed until completely incorporated (takes about one minute in a vita-mix). Pour into pan or tarts crusts. Refridgerate for at least an hour or overnight. The longer it sets - the thicker it will be.

2. For the crust, pulse ingredients in a food processor until texture becomes like gritty sand.
Press the mixture into individual tart pans or a 9x13 pan if you like.

3. For the Chocolate Sauce, melt coconut oil in double boiler (if not already liquified). Combine with honey and cacao. (You can thin this with non-dairy milk if you prefer but I like mine to solidify after I pour it). Drizzle on tarts. Serve or keep refridgerated!

Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff and Toasted Pecans

Fall has definitely been in the air this last week. The slight briskness in the evening and the way the air feels so crisp makes me earn for a hot cup of tea and some hearty dishes like this one...

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Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff and Toasted Pecans

 

Today's post marks day five in the marshmallow root recipe mania sponsored by the amazing Mountain Rose Herbs. Thank you MRH for donating the Marshmallow Root for our giveaway!

You can can win an 8 oz package of Marshmallow Root powder right to your front door! Just like us on facebook, and/or suscribe to the feed and comment below or on this original Marshmallows post before Monday 12 pm (PST), September 3rd. Also feel free to check out Mountain Rose Herbs who sponsored the giveaway. Thank you Mountain Rose Herbs!

And if you've missed our previous posts, here is a little information about Mountain Rose Herbs:

Since 1987, Mountain Rose Herbs has been known for its uncompromising commitment to organic agriculture, sustainable business practices, and a steadfast focus on the pure aesthetics and freshness of botanical products. Their wide range of certified organic product offerings includes bulk herbs and spices, aromatherapy and essential oils, tea and tea supplies, and natural health and body care. Every aspect of product creation is carried out in accordance with strict quality control and organic handling procedures by employees who care. From fragrant and beyond-fresh organic herbs and spices, to soothing essential oils and delicious herbal teas, the quality and integrity of Mountain Rose Herbs is unparalleled - with smiles guaranteed. To learn more about Mountain Rose Herbs please visit www.mountainroseherbs.com.

 

This is a healthier version of the American Candied Yams. It's a perfect vegan and allergen free addition (use sunflower seeds instead of pecans for nut-avoiders) to your Thanksgiving table. It's sort of like a gratin with it's caramelized red onions on the bottom then yams on top. You can also choose to dice the vegetables then mash afterwards if you prefer a mash.

The marshmallow root chia fluff can be made the night before. Make it before putting the yams in the oven so it can thicken if you choose to make it the day it will be consumed.

Candied Yams Herbified with Sage, Marshmallow Root Chia Fluff, and Toasted Pecans

Marshmallow Chia Fluff
1 can light coconut milk
1/4 T chia seeds
2 T marshmallow root powder
1/4 c maple syrup

1. Grind chia seeds in spice or coffee grinder.
2. Whisk in coconut milk, marshmallow root powder, and maple syrup. Refridgerate.

Candied Yams
3 Yams
1 Red Onion
Sprig of Sage
1/2 Pecans
Olive Oil

1.Slice vegetables about 1/4" thick.
2. In a ovenproof dish (I use a cast iron 8x8), pour a little olive oil in the bottom then layer the red onion slices then the yam slices on top. Sprinkle with sage leaves.
3. Cover and cook in 400 degree oven for 30 minutes then remove cover and cook for another 10 minutes or until softened and cooked through.
4. Meanwhile toast the pecans in a small saute pan on the stovetop using medium heat. These toast quickly so keep an eye on them!
5. Lather the chia fluff on the yams and top with pecans. Serve and Enjoy!

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