Simple Roasted Parsnips
2 lbs parsnips
1 tbsp extra virgin olive oil
1 1/2 tsp herbs de province, Italian seasoning, or other dried herb mix
1 tsp kosher salt
chopped parsley for garnish
Preheat the oven to 400 degrees F.
Peel parsnips and cut into 1-inch chunks. Toss with olive oil, herbs, and salt in a large bowl. Spread out on a large rimmed baking sheet in a single layer.
Roast, stirring once or twice, until the parsnips are tender in the center and browned in spots on the outside, about 25-35 minutes.
Transfer to a platter or plate for serving and garnish with parsley.
Roasted Broccoli with Ginger
1 1/2 pounds broccoli, trimmed and cut into medium-sized spears
2 tbsp extra virgin olive oil
1 1-inch piece ginger, peeled and grated or finely minced
Kosher salt, to taste
3 to 4 cloves garlic, unpeeled, optional
Preheat the oven to 425 F. Line a large rimmed baking sheet with parchment paper.
Place broccoli on prepared baking sheet and drizzle evenly with olive oil. Add ginger, a generous pinch of salt, and garlic cloves (if using.) With clean hands, toss broccoli until evenly coated with oil and ginger.
Roast broccoli for 12-15 minutes, turning once, until broccoli is tender but still crisp, and beginning to carmelize.
Transfer broccoli to a serving platter. If you roasted some garlic cloves, squeeze them from their skins and dab roasted garlic onto the broccoli.
Sweet Potato Brownies
1 cup sweet potato puree
2/3 cup maple syrup
1/2 cup sunflower butter (or nut butter if desired)
1 tsp vanilla extract
1 1/2 tbsp avocado oil or other neutral tasting oil
1/2 cup cacao powder or cocoa powder
1/4 tsp sea salt
1 tsp baking powder
2/3 cup oat flour (sub almond, coconut or other, if desired)
1/2 cup dairy-free chocolate chips
1/2 cup Dandies vegan marshmallows
Preheat the oven to 350 F. Line an 8x8-inch metal pan with parchment paper. Grease parchment paper with coconut oil or other oil of your choice, or butter or non-stick spray.
In a large mixing bowl, combine sweet potato puree, maple syrup, sunflower butter, vanilla extract, and avocado oil. Mix well.
Add cacao or cocoa powder, sea salt, and baking powder to mixture. Stir together then add oat flour. Mix well until all ingredients are fully incorporated, making sure to scrape the sides of the bowl. Fold 1/4 cup of chocolate chips into the batter.
Pour 3/4 of the batter into your baking pan. Sprinkle half of your marshmallows on top of the batter, making sure none are touching the sides of the metal pan. Cover the marshmallows with the remaining batter.
Top brownie batter with remaining chocolate chips. Bake for 25 minutes then pull the pan out to top with the remaining marshmallows. Bake for another 10 minutes or until a toothpick inserted into the center comes out mostly clean.
Remove brownies from the oven and let cool in the pan for at least 30 minutes. Lift brownies out of the pan, slice, and enjoy.
Keto Pumpkin Pie Bars
1 cup coconut flour
3 tbsp keto maple syrup
1/2 cup coconut oil or butter (or butter alternative)
1/2 cup coconut oil (refined for a less coconut-y taste)
5 tbsp keto maple syrup
2/3 cup Swerve brown sugar (erythritol)
1/2 tsp vanilla extract
1 1/2 - 2 cups roughly chopped pecans
1/4 tsp sea salt
Preheat the oven to 350°. Line an 8x8-inch metal pan with parchment paper.
In a large mixing bowl, use a pastry blender or fork to combine the coconut flour and SOFTENED butter or coconut oil. (Note: if the butter or coconut oil is too solid or completely liquid, the crust will not set properly.) Add the maple syrup and mix until the dough is in soft, pea-sized crumbles.
Pour dough into baking pan and press firmly into an even layer. Bake until golden brown (approximately 12 minutes.)
In a medium sauce pan, on low to medium heat, melt the brown sugar down until it is completely liquid, stirring occasionally. Next, add the syrup, coconut oil, salt, and vanilla extract. Whisk ingredients together until liqud thickens (about 10 minutes.) Stir in the pecans and cook for one more minute.
Once the mixture becomes a thick syrup, pour it on top of your crust and spread evenly. Put the crust with topping back in the oven for 5 more minutes or until the topping just begins to bubble.
Remove the pecan pie bars from the oven and cool them at room temperature. Once they have cooled completely, place them in the refrigerator for an hour before serving. Once they have become firm, slice into bars and enjoy!
Pumpkin Pie Cheesecake Bars
16 oz cream cheese (room temperature)
2/3 cup granulated sugar
1/2 tablespoon cornstarch
1/4 cup sour cream (room temperature)
2 large eggs (room temperature)
1 tablespoon vanilla extract
1/8 teaspoon salt
GRAHAM CRACKER CRUST
2 cups graham cracker crumbs (very fine)
9 tablespoons unsalted butter (melted)
1/3 cup light brown sugar
1/8 tsp salt
1 can pumpkin puree (15 oz)
1 can sweetened condensed milk (14 oz)
2 eggs (room temperature)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
Try some substitutions!
For a dairy free version, try substituting dairy free cream cheese, dairy free sour cream, and sweetened condensed coconut milk.
An egg replacement powder can be used instead of chicken eggs.
We sell gluten free graham style crackers to use in place of the traditional graham crackers for the crust.
Preheat the oven to 350°F.
Spray and line a 9 x 13 baking pan with parchment paper.
MAKE THE CRUST
In a bowl, combine graham cracker crumbs, melted unsalted butter, brown sugar, and salt. Press the crust into the bottom of a 9x13 pan and pack it in tightly. Set aside.
MAKE THE CHEESECAKE FILLING
Using a stand mixer with a paddle attachment or handheld beater, add cream cheese and sugar to the bowl and beat on medium speed until it is creamy and smooth. Scrape down the sides of the bowl.
Then add the eggs, cornstarch, sour cream, vanilla extract, and salt and mix until creamy and smooth again. Scrape down the sides of the bowl as necessary to make sure everything is incorporated and there are no clumps.
MAKE THE PUMPKIN PIE FILLING
Add the pumpkin puree, sweetened condensed milk, eggs, cinnamon, ginger, nutmeg, and salt into a bowl.
Whisk all together until combined and smooth.
ASSEMBLE AND BAKE
Pour the cheesecake batter over the crust and spread evenly. Then pour the pumpkin pie batter gently on top of the cheesecake batter making sure to pour it across the surface. Spread evenly.
Bake for about 40 to 45 minutes in the center rack of your oven. If using a hot water bath, place a deep tray in the oven that is big enough to fit the cake pan. Place the pan in the center and pour hot water into the tray.
After the baking time, the center will appear to be a bit wobbly and that's normal. Turn off the oven and crack the door open and let the cheesecake rest for 1 hour in the oven. Then take out of the oven and allow it to cool to room temperature before popping in the fridge for a few hours until chilled completely.
Once chilled, take out of the pan and remove the parchment paper. Cut into squares, making sure to clean the knife after every cut. Enjoy!
Black Rice, Corn & Cranberries
1 cup black rice or wild rice
3 tbsp olive oil or other healthy vegetable oil
3-4 cloves garlic, minced
3-4 scallions, green & white parts, thinly sliced
2 cups thawed frozen corn kernels
1/4 cup lemon or lime juice
1/4 to 1/2 cup chopped cilantro leaves, to taste
2 tsp ground cumin
1/2 tsp dried oregano
1/4 tsp dried thyme
1/2 cup dried cranberries
Salt and freshly ground black pepper to taste
1/4 cup toasted pumpkin seeds for topping
1. If using black rice, combine in a saucepan with 2 cups water. Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the water is absorbed, about 30 minutes. If you'd like a more tender grain, add 1/2 cup additional water and cook until absorbed. If using wild rice, combine with 3 cups water and cook as directed as above.
2. Just before the rice is done, heat half the oil in a large skillet. Add the garlic and saute over low heat until golden. Add the scallions and corn kernels and saute just until warmed through.
3. Transfer the cooked rice to the skillet. Turn the heat up to medium-high, then add the lime juice, cilantro, cumin, oregano, thyme, cranberries, and remaining oil. Gently stir the mixture, then season to taste with salt and pepper.
4. Garnish with pumpkin seeds before serving.
Gluten Free Pumpkin Pie Whoopie Pies
1. Preheat oven to 350 degrees. Lightly spray or grease cookie sheet.
2. Combine one can of Farmer's Market canned pumpkin, 1/2 to 1 tsp of Frontier Herbs Pumpkin Pie Spice Mix, 2 eggs, 1/2 cup oil and 2 tbsp water. Add Namaste brand Cookie Mix and blend well by hand or by electric mixer.
3. Drop by rounded teaspoon (or small cookie scoop) onto cookie sheet. Bake at 350 for 12-16 minutes. Makes about four dozen 1"-2" cookies/pies. Once cookies/pies are completely cooled, slice them in half. Keep cookie halves together for step 4.
4. Combine So Delicious Coco-Whip frozen whipped topping (9 oz, thawed) with 1 tsp Frontier Herbs Pumpkin Pie Spice Mix and mix well. Remove top half of the cookie and place a dollop of Coco-Whip filling on the bottom half of the cookie. Replace top half of the cookie and voila! You have a whoopie pie! Place in freezer to firm up prior to serving.
Gluten Free Pumpkin Pie Blondies
1. Preheat oven to 350 degrees. Lightly spray or grease 9"x13" pan.
2. Combine 1 can of Farmer's Market canned pumpkin, 1 tsp Frontier Herbs Pumpkin Pie Spice Mix, 3 eggs, 1/2 cup water and 3/4 cup oil. Add Namaste brand Blondie Mix and blend well by hand or by electric mixer.
3. Bake at 350 for 40-45 minutes. Blondies are done when a toothpick inserted in the center comes out clean. Cool pan on a cooling rack for 15 minutes. Run knife around edge of pan before removing.
Southern Vegan Collard Greens
2 tablespoons grapeseed or canola oil
3 cloves garlic, minced
2 juicy ripe tomatoes, diced or ½ 15-oz can of diced tomatoes
1 large bunch of collard greens, stems removed, and leaves very thinly sliced (removing the stems is optional)
2 tablespoons tamari (or normal soy sauce)
1 teaspoon smoked paprika + more to taste
Warm oil on medium heat in a large heavy-bottomed pot.
Add the garlic, and sauté on medium-low until it begins to turn golden.
Stir in the tomatoes, and cook until soft, about 3 minutes.
Add the chopped collard greens and a sprinkle of sea salt, and stir well. Reduce the heat to low, and cover the greens. Cook until tender, about 30 minutes, or longer depending on your preference.
Turn off the flame, then stir in the soy sauce and smoked paprika. Season to taste with more soy sauce if necessary.
Simple Chocolate Pumpkin Pie
2 large eggs, room temperature
1 can (16 oz) pumpkin puree (not pumpkin pie filling)
1 can (14 oz) sweetened condensed milk
1 teaspoon pumpkin pie spice
1/4 teaspoon finely ground black pepper
1 9-inch unbaked pie crust
1 cup semisweet chocolate morsels
1/2 cup whipping cream
1. Preheat oven to 425F.
2. Spray a 9-inch pie dish with non-stick spray and carefully fit in one 9-inch unbaked pie crust. Pinch edges together with fingers for a decorative edge.
3. Microwave 1 cup semisweet chocolate morsels and 1/2 cup whipping cream in a small microwave-safe bowl at HIGH for one minute or until melted, stirring at 30-second intervals.
4. Spoon chocolate mixture over bottom of pie crust. Cover and chill one hour, or until chocolate mix is set.
5. In a large bowl combine eggs, pumpkin puree, sweetened condensed milk, pumpkin pie spice, and black pepper. Mix with hand-held mixer until combined.
6. Pour pumpkin mixture into the crust.
7. Place pie on a baking sheet, and bake in the preheated oven for 15 minutes. Reduce heat to 350F and bake until filling is set, 35 to 40 minutes.
Best Homemade Cranberry Sauce
1 c. sugar
1 c. water
1 12-oz. package fresh or frozen cranberries (thawed)
2 tsp. orange zest
In a small saucepan over low heat, combine sugar and water until sugar dissolves. Add cranberries and cook until they burst, 10 minutes. Stir in orange zest and a pinch of salt.
Remove saucepan from heat and let cool completely, then transfer to a resealable container and refrigerate.
Ginger Mashed Sweet Potatoes
3 pounds sweet potatoes
6 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons ginger pulp, freshly grated (see notes)
2 teaspoons brown sugar
1/2 teaspoon ground cinnamon
6 tablespoons heavy cream
Peel the sweet potatoes, and then cut them into bite-sized pieces, about 2-inch cubes.
Put a large steamer into a large pot with the water level just below it. Over high heat, bring the water to a boil and then add sweet potatoes to the rack. Turn the heat to low, cover, and steam until the sweet potatoes are very tender, about 15 minutes. (You can stick a fork into one of the pieces to see how tender they are -- it should easily slide right out when they're done.)
Add the sweet potatoes -- along with the butter, ginger, brown sugar, and cinnamon -- to a large mixing bowl and use a very large fork or potato masher to mash them. They can be as smooth or as chunky as you'd like -- mine are mostly smooth with a few chunks. (This must be done while they're still hot, so that the butter melts in nicely.)
Now mix in the cream and season to taste with salt and pepper.
To get the ginger pulp, use a super fine grater, like a microplane grater, to grate the ginger. If you don't have one, chop it as finely as possible, until it's juicy.