Friday, November 21, 2014


Winter Market!

Saturdays, 9:00 – 1:00 at Hope Artiste Village located on 999 & 1005 Main Street, Pawtucket

Coastal Growers Market also open 10:00-1:00
at Lafayette Mill, 640 Ten Rod Road, North Kingstown

PRODUCE:

Potatoes
Carrots
Brussel sprouts
Arugula
Celeriac
Beets
Kohlrabi
Winter squash – acorn, butternut, carnival, jester, delicata, red kuri, sweet dumpling, kabocha
Garlic
Leeks
Shallots
Onion - cipollini, red, torpedo and yellow
Rainbow chard
Kale
Radishes
Cabbage
Sweet pie pumpkins

Recipe - Vegan Pumpkin Pie

Start with your sweet pie pumpkin. Steam it, mash it, put aside.  

Now the crust. Add 2 cups of pecans or walnuts along with 1 1/2 cups of pitted dates and 1/2 cup of coconut oil (I used the solidified kind and warmed it) to the cuisinart and blend until smooth. Form the crust in your pie pan. It feels like warmed play doh and is very easy to work with. Here's what the crust looks like.

Soak 1 1/2 cups of raw cashews in water for about an hour. Drain thoroughly and put in cuisinart along with 1 1/2 cups of the cooked pumpkin with 1/3 cup plus 2T of maple syrup (you can substitute agave if you like). Add a pinch of salt. Then blend until smooth, and add 1-2 tsp of pumpkin pie spice. Blend some more and then pour it into the pie crust. Refrigerate overnight or for a few hours before serving. Yum!  Recipe adapted from Choosing Raw.
 

Have a great Thanksgiving!








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