Vegan Sweet Potato Pie

vegan sweet potato pie

Here is a vegan sweet potato pie recipe that I found on YouTube. For now, this will be the one I’ll be making to bring to the holiday gatherings. In the past, I have always been asked to bring desserts. Are desserts my specialty? Hmm…well, we will see what happens this year because anything I bring will be plant-based. I hope you like it.

More desserts/sweets for you to try.

Creamy Balsamic Dressing

This dressing has a tangy, burst of flavor. The cashews give it a creamy texture. I used the Vitamix which made it quick and easy.

Ingredients:

  • 1/4 cup balsamic vinegar
  • 1/4 cup of filtered water
  • 1 -2 small garlic cloves
  • 1 TBS honey
  • 1 -2 tsp Dijon mustard
  • 1/3 cup cashews (soaked is preferable)
  • splash of lemon juice (optional, adds more “tang”)
  • dried herbs of your choice (optional)
  • salt and pepper to taste

Directions:

  1. Add all ingredients except for the dried herbs to a blender and blend.
  2. Add dried herbs if using them.

Other Suggestions:

  1. Use fresh herbs in place of dried herbs. Basil is a nice addition. (Add once blended just to chop a bit, but not to puree the fresh herbs.)
  2. Use 1/8 cup balsamic and 1/8 cup apple cider vinegar.

Tex-Mex Casserole Without Cheese? (Vegan)

Do you think it would be impossible to make a casserole, a Tex-Mex Casserole without cheese? Well, let me show you how I did it for this recipe.

I chose corn tortillas to keep the recipe wheat-free (aka gluten-free).
And guess what? If you have someone that just loves cheese, they can top their serving with the cheese of their choice (…even vegan cheese 🙂

Alternative to cheese, but creamy?  Add avocado, guacamole or this cashew cilantro cream sauce.  

Ingredients:
  • 1/2 cup fresh or frozen corn
  • 1 15 oz can of diced tomatoes (or 2 cups freshly diced)
  • 1 15 oz can of pinto beans (or 2 cups home-cooked), rinsed
  • 1 15 oz of black beans (or 2 cups of home-cooked), rinsed *
  • 1/4 bell pepper (any color)
  • 1 small onion
  • 8 ounces of your favorite salsa
  • 1 15 oz can (2 cups) of enchilada sauce (or see homemade recipe below)
  • 6 corn tortillas (or flour)
Directions:
  1. Cook onions and bell pepper.  If using ground meat add at this step too.
  2. Add other ingredients except for the enchilada sauce and tortillas, mix together.
  3. Lightly oil a 9 x 13 casserole dish. 
  4. Tear (or cut) the 2 tortillas into smaller sizes and place on the bottom of the dish.
  5. Layer 1/3 of the filling over the tortillas.
  6. Try to repeat steps 4 and 5 twice, but it doesn’t have to be that structured.
  7. Mix the enchilada sauce and thickener of choice together and pour over the casserole.
  8. Bake at 350 for about 20  – 30 minutes, until bubbly and sauce has thickened.
Homemade Enchilada Sauce Ingredients:
  • 1 cup broth
  • 1 TBS olive oil
  • 1 TB red wine vinegar (really almost any vinegar can be substituted here)
  • 1 cup tomato sauce (or 2 Roma tomatoes)
  • 1 clove of garlic
  • 1/2 tsp oregano (or even Italian herb spices)
  • 1/4 tsp cumin
  • 1 – 2 TBS chili powder (or TACO Seasoning works well too)
  • 1/2 tsp salt
  • 1 – 2 slices of jalapenos for added flavor
  • 1 TBS of thickener (tapioca, potato starch, gluten free flour or cornstarch -organic/Non-GMO please)
Directions: Place all ingredients into blender and blend well. You can  also add a tablespoon of thickener at this point for easy mix-in.

Served topped with your favorite toppings. Enjoy!

Zucchini and Vegetable Lasagna (Dairy Free and Grain Free)

Lasagna, a classic favorite, right?

I used sliced zucchini in place of the noodles and created my own version of cashew cream sauce in place of cheese. This is a meat free dish, but feel free to use a meat sauce if you prefer.

I prepared this in a small 5 x 7 casserole dish. Makes 2 servings.

Ingredients:
2 medium size zucchini, sliced thin lengthwise
2 – 3 carrots, shredded or sliced
1/4 of a colored bell pepper, chopped
5 – 6 dehydrated tomato slices (my preference) or sun-dried tomatoes
15 ounce pasta sauce from a jar or make your own (See “Really Quick Pasta Sauce” option below.)

1 cup of cashews, soaked at least 30 minutes and no longer than 30 would be ideal
1/2 tsp lemon juice

2 fresh sprigs of parsley or 1/2 TBS dried parsley
garlic and onion powders, 1/8 tsp or less of each
Italian seasoning, 1/2 tsp
salt and pepper to taste

other optional ingredients:
yellow squash, mushrooms, grilled onions

Directions:

  1. Preheat oven to 350 degrees F.
  2. Create cashew sauce by pureeing drained cashews with lemon juice, herbs and spices. Don’t forget to season with salt and pepper also. I would start with 1/4 tsp of salt. You can add a little water (or stock) if needed to thin. Set aside.
  3. Using a mandolin slicer, slice the zucchini lengthwise.
  4. Spread a small amount of pasta sauce on the bottom the casserole dish.
  5. Create layers with zucchini, cashew sauce, vegetables, pasta sauce then repeat again and end with zucchini and pasta sauce.
  6. Cover with parchment paper, oven-safe lid or covering of your choice and bake for about 30 minutes.
  7. Top with fresh herbs like parsley or basil and serve.

Really Quick Pasta Sauce: 

This is a pasta sauce that I would use to create pizza sauce, but it was very handy when I needed a sauce for this dish and I didn’t have much time.

Using a high-speed blender (I use a Vitamix), blend the following ingredients:

  • 6 oz can of tomato paste, 
  • 1 tsp Italian herbs
  • 1/2 cup of water (or stock)
  • 1 clove of garlic, 
  • 1/4 – 1/2 tsp salt 
  • 1 TBS Honey (or other sweetener).