I’m still recovering from the gigantic feast that was Thanksgiving over at Somer’s house. You can get the (long) list of delicious plant-based dishes here. Other than at the buffet at Bellagio in Vegas, I’ve never before seen so much food.
So even though I’m giving my digestive system a much-needed break, I’m still thinking about the macadamia nut brie, the mashed potatoes with mushroom gravy, the rolls, the sweet potatoes, the mini cashew-rice loaves…and…the dessert table. Yes, dessert had it’s own table. In fact, it spilled over onto two tables. There was a beautiful raspberry pie, two pumpkin pies and an incredible chocolate peanut butter tart from Amanda at Good Clean Food.
There were also my contributions, including the one pictured above. A big spoon and I could have made quick solo work of the whole thing, but I was compelled to share because that is what Thanksgiving is all about. Please make this recipe. It is outstanding and it comes from the creative mind of Gabby at Veggie Nook. Don’t let the humble name – No-Bake Pumpkin Mousse Cake – fool you. It’s special. And cuz it was a holiday I made it extra special and topped it with coconut creme.
I also made two apple pies; recipes based on a walnut-crusted pie from the pages of the November 2012 Cooking Light magazine. I added dried, tart cherries to one of them just for fun.
I also brought along a hazelnut pumpkin cheesecake with a chocolate-hazelnut topping. The recipe is a mish-mash of several cheesecake recipes – and I’ve included it below. This turned out to be a big hit with the kids, I think because of the chocolate on top.
Oh – and if you entered the Compassion Couture giveaway over at the Virtual Vegan Potluck blog and want to know if you won – please click here.
One year ago today: Fig Chutney
Hazelnut Pumpkin Cheesecake w/ Chocolate-Hazelnut Topping
1 recipe Hazelnut Shortbread, cooled (keep shortbread in springform pan)
1 1/2 cups vegan cream cheese
1/2 cup sweet tofu ricotta (recipe follows)
2 tbsp. egg replacer powder (I use Bob’s Red Mill) + 6 tbsp. water, whisk and set aside
3/4 cup maple sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. salt
1 cup unsweetened pumpkin puree
1/4 cup vegan semi-sweet chocolate chips
1 tbsp. coconut oil
1/4 cup semi-sweet chocolate chips
1/4 cup hazelnuts, toasted, skins mostly removed and chopped
1 1.15 oz. packet Justin’s Chocolate Hazelnut Butter Blend
Preheat oven to 300F.
Place cream cheese and ricotta in a large bowl. Beat until smooth. (I don’t have a hand-mixer so I mixed mine in my Vitamix blender). Add the maple sugar, vanilla, egg replacer mixture, cinnamon, allspice and salt. Beat until very smooth. Stir in the pumpkin puree.
Pour the batter over the top of the cooled shortbread. Bake for 1 hour or until the center of the cheesecake barely moves when touched. Remove from oven and run a knife around the edge. Cool on a wire rack then cover and chill for at least 8 hours or overnight.
Remove the cheesecake from the pan and place on a plate (if you’re really skilled, remove the bottom part of the pan, too.) In a small saucepan melt the chocolate chips, the nut butter and coconut oil. Pour over the cheesecake and chill ‘cake again until the chocolate sets.
If you’re still with me, it must mean you’d like the recipe for sweet tofu ricotta. Here ’tis:
Sweet Tofu Ricotta
Makes more than you need for the cheesecake
1 14 oz. package firm tofu, drained and pressed
1 -2 tbsp. agave nectar
1/2 tbsp. white miso
1 tbsp. apple cider vinegar or fresh lemon juice
1 tbsp. nutritional yeast
1 tbsp. almond milk
1/4 cup cashews, finely ground
In a large bowl, combine the agave nectar, miso, vinegar, nutritional yeast, salt and almond milk. Crumble the tofu into the bowl and add the cashews. Stir until everything is well-combined. Use immediately or store in an air-tight container in the refrigerator.
Incredible! I loved everything you brought, but you’re right, the pumpkin mousse tart “took the cake”. I’m still thinking about it! xx
I’m making one to bring w/ us for Christmas ;-).
yes, you’d be silly not to 😉
The first image is amaazingg and hazelnut cheesecake, say what?! You know what’s good, lady, you KNOW what’s good 🙂
The first image is amaazingg and hazelnut cheesecake, say what?! You know what’s good, lady, you KNOW what’s good
Hehe, thanks, Kammie!
Envy comes mind… 😉 Glad y’all had a great time! I like the idea of mushroom gravy – have to mention that one to the cooking side of the family 😉
It’s delicious, Steve!
Yay! The pumpkin cheesecake is soy-free! I’ll definitely give it a go…with the cashew cream. That just sounds extra decadent! 🙂 (And so wish I’d been there with you two! In spirit I was.)
We ate like kings and queens! Just check the label of the cream cheese to make sure there’s no soy in it.
Good tip! Thanks!
Look at that -drooooooollll – what a feast!!!!
I love the cheesecake – it all looks so delicious 🙂
I was never a cheesecake fan until I went vegan – but now I love it. Thanks, Anne!
mmm…any other uses for the sweet ricotta?
Cannolli comes to mind…with mini chocolate chips in the ricotta…
hmm. I would have never thought of that. Thanks!
That mousse tart looks ridiculously good! Also… can I just eat the sweet ricotta with a spoon, please?
Barb, the mousse cake…oh my gosh. It was dangerous!
Wow I wish my oven was working now just to make that Hazelnut Pumpkin Cheesecake. It looks amazing! How did you ever get all those desserts to Somer’s? *without taste testing them along the way).
What?! What’s up with your oven? You need to do a raw version ;-). It took great restraint not to dive into those sweets!
Yea, I’ve just been stubborn for almost 2 years now and haven’t called a repair man to fix it. The stove top works and the oven is now filled with lots of ‘kitchen’ items I’ve acquired so……it’s not that bad without it actually between crock pot and dehydrator. Maybe a raw version but your’s looks so nicely browned and all I’d just be disappointed I think. Still trying to get over not being able to enjoy your Pumpkin Flat Bread without the whole wheat 🙁 Have to try the Hazelnut sauce though for sure !
The pumpkin cheesecake looks so incredibly good (although it all looks good)! I can only imagine how tasty your Thanksgiving must have been with all those goodies!
Absolutley delicious looking round up of goodies Annie! Sounds like it was quite the giant feast 🙂 I think I need to head over to Gabby’s blog and get that recipe down!
Holy moly! Looks like ya’ll had a friggin delicious gratitude day! Yum!
Wow! There’s a lot to be thankful for right here in this post!
It’s no wonder it took me 5 minutes to scroll down to the end of the comments section to leave an “oh AH” comment! Your Thanksgiving degustation event appears to have been something pretty special indeed. We might not celebrate thanksgiving here BUT we do get to filch all of the good stuff that you Americans shared with us for our Christmas table…sort of like shopping online without all of the mess 🙂
In our defense, we were feeding a LOT of people. And most of us left with food to take home :-). I’d love to hear what your menu is for Christmas!
our menu is very simple Annie…first up we are heading out for the day to help at a local homeless, home alone and underprivilaged free local Christmas dinner then we are sharing a very simple Christmas meal of Turkish breads, all sorts of delicious spreads and salads and in Steve’s case good sliced meats and cheeses and we are planning on just being incredibly grateful for our humble (in Australia HOT) little lot :). I guess you can say its almost like Thanksgiving on December 25 🙂 Don’t say that this little black duck doesn’t learn something from her American counterparts 🙂
Now that sounds like a true Christmas celebration. Right down to the snackies. I love that idea!
You always have the most beautifully, mouth watering desserts! I wish I was at your T-Day table!
Oh, that would’ve been fun!
I’m so happy my cake was such a hit!! I bet it was extra good with your special touch 🙂 Your cheesecake sounds amazing too! You had quite the selection at your Thanksgiving, I’m jealous!
It’s really an outstanding dessert, Gabby. Include that one in your cookbook ;-)!
Oh my, I feel rather hungry all of a sudden.
Then I have accomplished what I set out to do :-)!
So, maybe I’m one of the kids, but I kinda dug the one with chocolate hazelnut topping. And the berry pie. And the apple. It was a lot of food. I won’t tell you about what didn’t get eaten…
I didn’t get a chance at the berry pie – just couldn’t squeeze it into my belly, darn it!
wow the hazelnut pumpkin cheesecake looks divine! Especially with that topping…mmm
The topping kinda makes it…
Dessert is always the best part. ALL of this sugary goodness looks so good.
I just stole some photos from this post for the Thanksgiving post. Hope you don’t mind since I really didn’t get permission first 😉 Of course they all link back to you.
Of course, my dear! Happy to share :-). xoxo
Thanks babe 🙂
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I’m way far behind on all of my blog reading, but my lord, that pumpkin mousse pie is glorious! Wow!
Kristy…seriously…you must make this. I wish I could take the credit for this baby, but it’s all Gabby. I think I’m making it again for Christmas…and there will only be 2 of us eating it!
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