It’s almost Thanksgiving and we have just the treat for you with mouth-watering recipes from this week’s guest of honor Belkis. Even if you’re not living in the States and have never had a Thanksgiving dinner before, this year is your chance to discover the magic of this special holiday. Let us not keep you waiting any longer – discover the recipes and start putting that shopping list together!
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A few words from Belkis:
“I grew up in the late ‘80s – early 90s in California at a time when food manufacturers were given unprecedented power to advertise foods to young children. I could sing you the blue-box blues song that was the jingle for that household staple I’m sure you are familiar with and I could name every single candy in the checkout aisle. My parents did cook healthy, wholesome meals a few times a week…but on days when they were in a rush I definitely had my share of processed foods. Now that I am a grown-up, I have made it my mission to make whole-foods, plant-based meals that are healthy and tasty. I trust the seasons and let them inspire me to cook up new recipes. Below I hope you’ll enjoy the recipes I created for littlehipstar. I have enjoyed eating them, and hope you and your family will too!”
See the recipes below:
Pumpkin Mac and Cheese
- 2 cups pumpkin, cooked until easily mashed
- 2 red sweet pointed peppers (or 1 large red bell pepper), roasted and peeled
- 1/2 cup nutritional yeast (available on amazon or at health food stores)
- 1/2 tbsp xantham gum (to thicken the sauce)
- 2 cloves garlic, minced
- 1 cup non-dairy, unsweetened milk of your choice
- 1/2 tbsp salt
1 box of pasta of your choice. Elbow or Corkscrew pasta like a fusilli would work best. Cook according to manufacturer’s instructions. Drain and immediately mix with Pumpkin Cheeze Sauce.
Combine all of the ingredients in a blender and blend until creamy consistency. I used a vitamix and blended the mixture in the hot soup setting so that I could immediately pour it onto the pasta once ready, but if you don’t have such an option then you could blend the sauce then heat it in a saucepan prior to pouring it over the cooked pasta.
Persimmon Pumpkin Spiced Cookies with Chocolate Chips & Walnuts
- Makes 10-12 cookies
- 1.5 cups gluten free oats, blended into flour
- 1/2 cup buckwheat flour
- 1/2 cup mashed persimmon
- 1 tsp pumpkin spice
- 1/2 tsp salt
- 1tsp baking soda
- 1 tsp baking powder
- 1 tbsp blackstrap molasses
- 1 tbsp chia seed, 3 tbsp water (mix this together to make a chia egg…you can also subsitute a regular egg or flax seed egg if you don’t have chia seeds on hand)
- 1/2 cup coconut palm sugar (you could also use brown sugar)
- 4 tablespoons coconut oil
- 10 walnut halves crushed
- 1/4 cup Dairy-Free Chocolate Chips/Dark Chocolate Chips (I love Lily’s Stevia sweetened vegan chocolate chips)
Mix the oats, the flour, salt, pumpkin spice, baking soda and baking powder in one medium sized bowl. In another bowl mix together the oil, molasses, sugar, chia “egg” and persimmon until all the ingredients are well blended. Slowly pour the dry mixture into the wet mixture, mixing until the mixture has a dark brown uniform color. Next add in the crushed walnuts and chocolate chips. Use an ice cream scooper to scoop out little balls of the cookie dough. Have your little one pat the dough into flat circles and put the cookies onto a cookie tray lined with wax paper. Bake in the oven at 350F or 175C for 12-15 minutes. Let cool 10 minutes before letting your little one enjoy this healthy, slightly sweet snack!
To discover more of the delicious recipes from Belkis (who is a partner at Bi Nevi Karakoy in Istanbul), check out her blog at http://cookbooksandcake.blogspot.com and follow her @binevikarakoy on Instagram.