Hidden veggies Healthy Popsicles

If you want to get some raw, green goodness into your kids (or yourself), because they refuse to eat salad, turnips, or spinach, then you NEED to start making these popsicles!  My kids literally beg for them.  Raw Superfood Powder is fast and easy access to a powerful punch of green nutrients.
I don't know a kid alive that will turn down a popsicle.  So the solution is simple; order a few special ingredients and start making these super easy Green popsicles.  FYI, they're not green at all, they are sweet chocolaty Heaven (with vegetables hidden inside)!  Below I've listed the items that I personally use.  I'm not endorsing these brands, I'm just trying to make it easier for you.  Feel free to buy whichever products you prefer, as long as they are the equivalent.  The Green Superfood is a little pricey, but it lasts a long time and is definitely worth it.

You'll need:

• A blender
• Popsicle molds :  see link below 
• http://www.amazon.com/Groovy-Freezer-Popsicle-Approved-Built-/dp/B00DLNLSXG/ref=sr_1_5?ie=UTF8&qid=1406137653&sr=8-5&keywords=popsicle+molds)
• Green Superfood Powder : see link below
• http://www.amazon.com/Amazing-Grass-Green-SuperFood-17-Ounce/dp/B0038B3AAK/ref=sr_1_1?ie=UTF8&qid=1406137715&sr=8-1&keywords=green+superfood
• Stevia (get it in the grocery store)
• Raw Cacao powder ( not the same as unhealthy, caffeine laden, and processed cocoa powder see information link below and link to product purchase)
• http://iquitsugar.com/raw-cacao-vs-cocoa-whats-the-difference/
• http://www.amazon.com/Natural-Powder-America-Non-GMO-Gluten-Free/dp/B00EUEYM4C/ref=sr_1_9?ie=UTF8&qid=1406137918&sr=8-9&keywords=organic+raw+cacao+powder
• Unsweetened Almond Milk (grocery store item)

This is the green powder that I use.

Additional options that will knock your socks off:

• Banana
• Shelled Raw Organic Hemp seeds (super high in protein)
• http://www.amazon.com/Nutiva-Organic-Hempseed-Stand-up-packaging/dp/B00B42KQ8O/ref=sr_1_5?ie=UTF8&qid=1406138169&sr=8-5&keywords=raw+organic+hemp+seeds
• Natural Peanut butter Or a half cup of shelled peanuts
• Raw, unheated honey

The amounts of ingredients really depend on how big your popsicle molds are and how many molds you're filling.  You'll have to tweak the recipe to match your needed amount and your likes.  This recipe is specifically for  one batch of the popsicle molds that I have linked.  I've also included the ingredients that I personally like.  Most of them are optional, but you definitely want to include Cacao powder to mask the green powder taste, and you'll also need the almond milk and stevia (or honey) as well.  Everything else is optional.

RECIPE:

• 1.5 Cups unsweetened Almond Milk
• 15 drops of liquid stevia (or 1-2 packets of powdered stevia)(it depends on how sweet you want them)OR a heaping Tbs. of Raw unheated honey (for honey-vegans)(adds calories)
• 1/2 Tbs. Raw Organic Cacao Powder
• 1 scoop of Green Superfood (scoop comes with the powder)
• 1 Banana (optional)
• 1 Tbs. Raw Shelled Organic Hemp seeds (optional)

Blend well, fill your molds and freeze for at least 2 hours OR
blend with 1 cup of ice and have as smoothies!

Easy Vegan Pumpkin Pie

What is Thanksgiving without a Pumpkin Pie?  Not traditional, that's what.  Isn't it funny, it seems that every kid on the planet would rather eat a mud pie than a pumpkin pie at Thanksgiving...  But, somehow, someway, through the years, we develop a taste for that warm, gently spicey pie, that always finds itself at the center of the Thanksgiving spread.  I think it's just a psychological attachment to all things family and habit that brings us to desire that traditional fall dessert.  I know that what I once despised, I now cannot wait to make.  This pumpkin pie is excellent, vegan or not, it pleases the pickiest pie eaters.  No eggs, no dairy, it's just right, less fat, and much more healthy.  Hope you enjoy! This is a modified version of the "Seven Secrets, Old fashioned Pumpkin Pie".

(GF) To make this Pie Gluten Free, use a gluten free all purpose flour to make your crust.  You can find such flour in most grocery stores, near the other gluten free foods, or on the baking aisle.  Bob's Red Mill is a popular brand.

You can also skip the crust all-together.  This will cut down on fat, gluten, and time!  Simply pour your filling into Ramekins and bake for the same amount of time.

I like to add carob chips and butterscotch chips around the edges to make it pretty!

Crust Ingredients:
I like to make things easier and use the pre-made frozen pie crust in the grocery store freezer, just make sure it's vegan!
If you like to make your own, here's a super simple recipe:

1/2 Cup oil
1/4 Cup Almond, Soy, or any alternative milk
1/2 tsp. salt
1 1/2 Cup of flour

Mix in a 9 inch pie plate until it forms a ball, then pat flat and even.  No spray or flour needed for the bottom of the pan. Use finger or fork to press decorative edges.  Fill with filling and bake at temperature specified for filling.

Pumpkin Pie Filling:
1 (15 oz) can of cooked pumpkin
1 can of coconut milk
1/2 Cup pitted dates
1/2 Cup honey
1/4 Cup cornstarch
1 tsp. vanilla extract
1/2 tsp. maple flavoring
1/2 tsp. coriander (ground)
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. allspice or nutmeg

Directions:
Blend all ingredients until smooth
Pour into an unbaked pie crust shell
Bake at 350°F for 1 hour

** to reduce fat use 1/2 can of coconut milk, 1/2 can of water.
***if you suffer from coconut allergies, use 2 cups of alternative (almond, soy, etc.) milk instead of coconut milk.

The picture really does this pie no justice.  Perhaps it's the lighting?

Whipped Cream:
You can use a vegan store-bought whipped cream, but I like to just use another can of coconut milk.  Place can in the refrigerator for a few hours before serving the pie (or when you start making your pie), Once it's fully chilled, turn the can upside down and open.
Pour off the liquid (I save it for my "coffee"), and put the solid part into a bowl.
Using a fork, beat it with a little of the sweetener of your choice.
A few drops of stevia works great, or a half tsp. of sugar. (just don't use too much of a liquid sweetener, like agave nectar or honey, because it will liquify your cream.
Don't be too vigorous or beat for too long, you want your cream to be fluffy, not soupy.
Serve immediately on top of pie!

Vegan Cream Cheese Danish!!!

So, I was having a super rough week, and by Friday, I was so mad at the world that I just wanted to eat something really naughty and go to bed.  Luscious cream cheese is what I wanted, with dough, and lots of sugar!  I open my facebook to scoff at everything (in total hate mode) and what do I find?  An unbelievably naughty Cream Cheese Danish recipe.  Yowsah.... this danish hits the spot.  It is the real deal, but not really!  So without further ado, I give you the Cream Cheese Danish, Veganized.

This danish is very full, as you can see from the picture!  You could always half the filling ingredients to make it less full, or you could use half and make a strawberry filling (1 cup) of blended strawberries and a little agave or stevia and water, and make a swirl before adding the top layer of crescent roll.  I'll try that next time I have a bad week ;)  And yes, this dessert is horribly unhealthy because of the sugar... but sometimes, you just gotta give yourself a break.  Okay, maybe you don't, but on this day, I did!

Ingredients:2 cans ready to use refrigerated crescent rolls

2 8-ounce packages Toffutti vegan cream cheese

1 cup sugar

1 teaspoon vanilla extract

1 egg replacement (Ener G egg replacer is what I used) You can also use 1 Tbs. ground flaxseed and 2 Tbs water mixed

1 Tbs water in the bowl where your egg replacement was mixed

Glaze:
1/2 cup powdered sugar
2 Tablespoons almond or soy milk
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the vegan cream cheese, sugar, vanilla, and mixed egg replacer together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush a tablespoon of water that you mixed with the remnant of the egg replacer that was left in the bowl (this replaces egg white). Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Super Fast Blueberry Cobbler

If you know anything about blueberry cobbler, the last thing you think of is "super fast".  I personally, think of super slow, country, made from scratch, sat in the kitchen window to cool.  But this southern girl doesn't have time for that, most of the time.  Every now and then, you're hit with an impromptu invite to a social gathering, and oddly enough when you ask "what should I bring?" the answer is always the same, "bring a dessert".  That's been my experience anyway.  Super-fast and Vegan are rarely mentioned in the same sentence, at least until you've got this thing down to a science and have perfected the skill of baking in bulk.  One day while scrambling to come up with a dessert that wouldn't ruin my reputation, or make us an unfashionable 2 hours late, I threw together 2 pre-made ingredients, that just so happened to become the life of every social gathering.   I've promised and delayed for long enough.  Here is the secret to my super fast, super splendid, blueberry cobbler!

Ingredients:

2 cans of Pillsbury crescent rolls

1 can of pre-made blueberry pie filling (make sure it doesn't contain Gelatin! I use Lucky brand)

Directions:

In a medium sized, oiled, casserole dish, roll out one can of dough

Open your can of pie filling and pour onto dough, spread even with the back of a spoon

(Add additional blueberries if you want it really full, like pictured)

Roll out second can of dough on top of filling

Bake for 20-25 minutes, until golden tan

I use this dessert to entertain guest, except to make it exceptional, I serve it hot with a dollop of vegan ice cream on top.  Make you wanna slap somebody!