Category: November 22, 2022 – Thanksgiving Part 2

CLINICAL RESEARCH  HEALTH & WELLNESS   CLEANSE
RECIPES   MENUS   VIDEOS   ENTREES
 BBQ  DRINKS   SOUP & SALAD   SNACKS & APPETIZERS

This week, we’re continuing healthy Thanksgiving recipes for you to use this holiday season. No excuse to fall off track this week and regret your holiday indulgence. Make sure to balance the healthy food with the not so healthy foods. All recipes are vegan and gluten-free.

If you missed last week’s recipes click HERE.

Raw Caramel Cheesecake

Chef V

This is my interpretation of a New York cheesecake. I’ve swapped the traditional cream cheese for a delicious mixture of cashews, coconut, and vanilla.

You will need to make this cake in 2 steps, and give yourself 24 hours to complete it, since you will need to soak the cashews for at least 2 hours or overnight and will need freezing time for the cake as well.

First make the crust and the “cheese” layers. Once those steps are complete, place the cake in the freezer for four hours or more. The final step is to make the topping and pour it over the chilled cake. You can serve the cake immediately or refrigerate it for up to a week. But I recommend eating it now!

Serve this to the most finicky eater and watch them become a raw food convert!  – Veronica

creamy broccoli soup

Serving Size: 6 People

Ingredients

  • Crust Ingredients:

    • 1 cup slivered almonds
    • 1 cup walnuts
    • 1 cup pre-soaked pitted dates (soaked in water overnight)
    • 1/4 tsp. sea salt
    • 1 tsp. real vanilla extract

    Cheesecake Layer Ingredients:

    • 3 cups pre-soaked cashews (soaked in water overnight)
    • 1⁄4 cup organic coconut oil
    • 1⁄4 cup coconut nectar
    • 1 tsp. real vanilla extract
    • Juice of 1⁄2 a lemon

    Caramel Sauce Ingredients:

    • 1 cup pre-soaked pitted dates (soaked in water overnight)
    • 3 tbsp. coconut nectar
    • 2 tbsp natural almond butter
    • 1/4 tsp. organic sea salt
    • 2 tbsp. coconut oil
    • 1 1/2 tsp. vanilla extract

Directions

 

Things you will need:

8-inch spring-form pan (bake-ware that sides can be removed
Coconut oil cooking spray (or cold pressed olive oil spray)

Directions:

Soak dates in water overnight. Soak cashews in water overnight. Add all crust ingredients to your vitamix and pulse until blended with still some nutty texture. Spray an 8-inch spring-form pan with healthy non-stick cooking oil.

Spread the crust evenly to cover the entire bottom of the pan. Add the cheesecake layer ingredients to your food processor and blend until completely smooth (scrape down the sides to get all the ingredients). Spread evenly over your crust.

Place in the freezer for at least 3 hours.

Place your Caramel Sauce ingredients into your food processor and blend until completely smooth (scrape down the sides to get all the ingredients).

Remove cheesecake from the freezer. Place the cheesecake on a serving pan.

Remove spring-form sides. Spread the caramel sauce evenly over the cheesecake. Cut into slices, serve and bon appetit!

Creamy Curry Pumpkin Soup

Chef V

The only thing more comforting than a bowl of soup is a bowl of homemade soup that is both vegan and gluten-free. There’s something special about cooking comforting meals like this during the Fall that will warm you up and have your kitchen smelling festive.

Cozy up with someone you love and enjoy this delicious pumpkin soup on a cool fall night! – Veronica

vegan ambrosia salad

Serving Size:2

Ingredients

  • 1 tbsp. olive oil
  • 1 yellow onion, diced
  • ½ cup organic Crimini mushrooms, sliced
  • 1 clove garlic
  • 1 tsp. curry powder
  • 1 ½ tbsp. gluten-free flour (we like Bob’s Red Mill)
  • 3 cups organic vegetable broth
  • 2 cups Chef V’s Organic Pumpkin Puree (see recipe HERE)
  • ½ cup of canned coconut milk
  • 1 tsp. nutmeg
  • 1 tsp organic sea salt
  • ½ tsp. black pepper

Directions

Bring oil to medium high heat and saute onion and mushrooms for 3 minutes or until onions are translucent.

Add garlic, curry powder and gluten-free flour to the pan to continue to cook for one more minute.

Slowly add the vegetable broth and bring to a boil.

Cook and stir for a couple of minutes until the soup starts to thicken.

Add the pumpkin puree, coconut milk, nutmeg, salt and pepper.

Continue to stir and cook for an additional 5 minutes.

Blend small batches of soup in a Vitamix or blender to a get a smooth texture and serve hot.

Vegan & Gluten-Free Pumpkin Pie

Chef V

My oh my, pumpkin pie … how I love thee,
But how you seem to hate my belly.
For each sinfully delicious bite I take,
Your sweet and milky richness makes my tummy ache.
Is there a way to make you more nutritious,
All the while keeping you equally delicious?
The good news is yes there is,
And showing you how is my biz. (Mic drop)

Bon Appétit! – Veronica

pumpkin pie

My pumpkin pie recipe is better for your health because it contains low-glycemic coconut sugar and dairy-free coconut whipped cream. It is gluten-free.

Ingredients

chia seed egg substitute

Directions

Mix sugar, pie spice, salt, egg substitute and pumpkin puree in a large mixing bowl. Slowly add almond milk.

Press pie crust into a 9-inch baking pie dish. Pour the pumpkin mix into the pie crust.

Bake 450-degree oven for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 40 minutes.

Cool on wire rack for 20 minutes. Serve immediately with my Coconut Whip Cream Recipe or refrigerate.

My oh my, pumpkin pie … how I love thee,
But how you seem to hate my belly.
For each sinfully delicious bite I take,
Your sweet and milky richness makes my tummy ache.
Is there a way to make you more nutritious,
All the while keeping you equally delicious?
The good news is yes there is,
And showing you how is my biz. (Mic drop)

Bon Appétit! – Veronica

pumpkin pie

My pumpkin pie recipe is better for your health because it contains low-glycemic coconut sugar and dairy-free coconut whipped cream. It is gluten-free.

Ingredients

chia seed egg substitute

Directions

Mix sugar, pie spice, salt, egg substitute and pumpkin puree in a large mixing bowl. Slowly add almond milk.

Press pie crust into a 9-inch baking pie dish. Pour the pumpkin mix into the pie crust.

Bake 450-degree oven for 15 minutes. Reduce the heat to 350 degrees and bake for an additional 40 minutes.

Cool on wire rack for 20 minutes. Serve immediately with my Coconut Whip Cream Recipe or refrigerate.

Gluten-Free Pie Crust

Chef V

Gluten-free pie crust – my recipe is so good you can use it for any pie recipes, sweet or savory. It’s a keeper! – Veronica

chia seed egg substitute
gluten free pie crust

Ingredients

  • 2 cups gluten-free flour (I like Bob’s Red Mill)
  • 2 tbsp. raw coconut sugar
  • ½ tsp. organic sea salt
  • 1 tbsp. Chef V’s Chia Seed Egg Substitute
  • 1/3 cup water (add tbsp. more at a time if to dry)
  • 1-cup organic unsweetened almond milk

Directions

Preheat oven for 450°F. In a large mixing bowl, mix flour, salt and sugar. Add coconut oil and mix until crumbly.

Add egg substitute and mix in well, mixture should still be crumbly. Add water by stirring in one tablespoon at a time until the dough holds together for rolling. It is better to be more moist than too dry.

Cut mixture in a half add roll into two balls (one for crust and one for topping). Flour a sheet of parchment paper or wax paper on a flat surface. Shape balls into disc shapes and place on surface.

Cover the dough with an additional piece of wax paper Roll crust out to slightly bigger than your pie tin. Remove the top wax paper, place your hand under the bottom piece of wax paper and turn over into your pie dish.

Slowly remove the wax paper from the top of the crust. If it breaks up just mold it back together. Press edges on crust with a fork to crimp the edges. Pierce bottom slightly with a fork. Add pie mixture.

Vegan Green Bean Casserole

Chef V

Have you decided what you will bring to your family and friends soiree this holiday season?

How about our Green Bean Casserole made from scratch, vegan friendly and enjoyable for all?! While this side dish isn’t the main attraction it is definitely a crowd pleaser. The perfect combination of crunchy and creamy in a vegetable dish… what more could you ask for!

vegan ambrosia salad

TOTAL: 1 hour

Serving Size:4

Ingredients

Crunchy topping

  • 3 large shallots, sliced thin
  • 3 tbsp. gluten free flour (not corn flour, we like Bob’s Red Mill brand)
  • 1 tsp. organic seas salt
  • 1 tsp. black pepper
  • 3 tbsp. organic coconut oil

Casserole

  • 1 cup raw cashews, soaked overnight in water (do this first and add to cream sauce later)
  • 1 lb. whole organic green beans, washed and trimmed
  • ½ lb. whole organic yellow beans, washed and trimmed
  • 3 tbsp. organic white mushrooms
  • 4 cloves of garlic, minced
  • 1-cup organic unsweetened almond milk

Directions

Preheat the oven to 350 degrees.

Topping

Cover the sliced shallots in flour, salt and pepper. Heat coconut oil to medium high and add the floured shallots. Fry for 3 minutes or until golden brown. Remove from stove and place on a plate lined with paper towels and place the onions on top but do not dab with paper towel.

Casserole

Drain cashews and reserve ½ cup of the water. Place cashews and water in a Vitamix or blender and blend until they are a creamy consistency, set aside.

Bring 1 cup of water to boil and blanch the green beans for 3 minutes. Remove from boiling water and place in a 1 ½ quart baking dish.

Bring the coconut oil to medium-high in a saucepan. Add mushrooms and cook for 2-3 minutes. Add garlic and continue for 1 minute. Turn off heat and add almond milk and cashew blend. Mix well and pour over the green beans in the baking dish. Bake for 15 minutes in the oven. Add Crunch topping and continue to bake 5 more minutes. Serve hot.

Pumpkin Pie Spice Blend

Chef V

This pumpkin pie spice blend recipe is easy to make on your own, especially if you have a lot of spices in your cupboard. The recipe below is much better but you can always buy this one pre-made too.

  • 2 1/2 tbsp ground organic cinnamon
  • 2 tbsp ground organic ginger
  • 2 tsp ground organic nutmeg
  • 1 tsp ground organic cloves

DIRECTIONS
Mix spices together and use for your pumpkin pie recipes this year.

Spinach Artichoke Dip

Chef V

Great for parties and tailgating!

Serving Size: 4-6 people

INGREDIENTS

3/4 cup raw cashews
3/4 cup Chef V's Raw Almond Milk or coconut milk
2 to 3 tablespoons fresh lemon juice
2 cloves garlic, minced or pressed
1 teaspoon sea salt
1/2 teaspoon dry mustard
1 1/2 cups canned artichoke hearts (or partially thaw if using frozen)
2 cups fresh spinach

OPTIONAL SIDES
Fresh veggies, gluten-free crackers and bread

INSTRUCTIONS

Preheat the oven to 425 degrees F. Process all the ingredients except artichoke and spinach in a Vitamix until smooth. Add the artichoke and spinach. Pulse but do not blend.

Transfer the mixture to a 6×6-inch dish, or to multiple small oven-safe dishes, and bake for 20 minutes.

Remove the dip and let it cool for 5 minutes before serving.

Enjoy with gluten-free bread, crackers, or your favorite veggies.

My Spinach Artichoke Dip is a favorite snack for watching football, as an hors d'oeuvre at a party, or with a glass of wine on the deck while the sun goes down.

Organic Turkey: Why It’s Worth The Extra Few Bucks

admin

roast turkey

As I write this a week before Thanksgiving, I realize that soon, lots of people will be spending their hard-earned money on holiday gifts for friends and family. I get it. Every extra dollar in your pocket this time of year adds up. But one thing I’m willing to splurge on even if it means one less spa treatment is organic turkey….

I’m doing a little online window shopping for the Thanksgiving meal I’ll be hosting.

Should I spend $249.95 for a 20 pound organic turkey from a high-end gourmet company, (plus $35 delivery)? Or should I just pop in to the local Target which has a deal for $1.49 per pound for non-organic whole turkey?

The answer: neither.

I’m not spending 200+ bucks for turkey, that’s just cray-cray. But I’m also not going to buy the cheapest turkey I can find. There’s got to be a happy medium. While it’s true that organic, pasture-raised turkeys can be double the price of non-organic turkey (and much more so if you’re buying from Williams Sonoma), I think it’s well worth the money spent.

Talkin’ Turkey: Why Organic Is Better For You & The Planet

Maybe you’re thinking, what’s the big deal if you eat a little non-organic turkey for Thanksgiving. It’s only one day a year. While that may be true, I believe that food is medicine. Why not give your body the fuel it needs to thrive?

The reason I eat organic turkey is because pasture-raised turkeys eat what they’re supposed to eat in nature. And what do organically-raised turkeys eat? For starters, what they don’t eat is any genetically-modified organisms (GMOs). Instead, they eat grass, clover and other broad-leaved plants. In fact, according to this organic turkey farmer, turkeys that live in open pastures can “jump up and grab a midair bite out of 6 foot tall amaranth plants.” They eat anything green, adds the organic turkey farmer, from chicory to plantain.

In addition, organically-raised turkeys eat lots of seeds, acorns and nuts as well as vegetables such as heirloom tomatoes. This is the reason why organic turkeys are so flavorful (if you’ve never eaten organic turkey, trust me, it is way richer in flavor and more juicy and plump) and healthy. When you eat organic turkey you’re getting the health benefits of the superfoods the turkeys eat in the wild.

Organic turkeys are higher in omega-3 fatty acids (the “good” fat that helps you burn body fat more efficiently), as well as another essential fatty acid called conjugated linoleic acid, or CLA. CLA’s help to fight against cancer and cardiovascular disease.

live turkey

Organic Turkey For Thanksgiving: Go Local

Do you see what I mean so far about food being medicine? Eating regular turkey provides none of the above benefits and can actually harm your health. This is because regular turkey may contain pesticides, hormones, antibiotics and other stuff that’s bad not only for the turkeys but for people, which includes consumers and factory farm workers, who are exposed to environmental hazards.

But let’s say you’re invited to a dinner where turkey is served. I realize it might be awkward to ask the host if the bird is organic. And unfortunately, even if the turkey has a USDA (United States Department of Agriculture) organic certification, under current rules, poultry that is labeled USDA Organic may have been given antibiotic injections before it hatched and until its second day of life.

That’s why in my opinion, if you’re not in control of the situation, it’s better to refrain from eating it. Instead, load up on green veggies and a little bit of fat to help you feel full. You’ll be just fine going one meal without animal protein. However, if you are in control of the situation, and you’re either hosting the meal or bringing another turkey to a dinner party, it’s best if you get the turkey from a local farmer (or as local as possible). But even the USDA Organic label is far better for you than regular turkey.

And don’t think that if you buy a turkey that has an “all-natural” label, it’s as good as organic. The natural label just means that it’s minimally processed without any artificial ingredients. It does not mean organic or no antibiotics, as this Consumer Reports article says.

Where to Buy Organic Turkey

If there’s not a local organic turkey farmer within a short drive from you, you know where I’d look to buy? It’s somewhere that I myself might go to to stock up on my Thanksgiving dinner: Costco. Last year, the wholesale membership club giant sold fresh organic hen turkey at $2.99 a pound! That savings on organic turkey is alone worth the cost of a Costco membership.

For that price I might just buy two 13-pounders. They’ll cook faster than a 26-pounder.

tofurky

above, Tofurky roast

What About Vegetarian/Vegan Turkey Options?

If you don’t eat meat, there’s always the option of eating “tofukey”. Personally, I don’t consider processed soybean products to be healthy. In fact, some health experts suggest that processed soybeans contain harmful substances such as enzyme inhibitors. Enzyme inhibitors interfere with your digestion. They increase gastric distress and create chronic deficiencies, potentially leading to enlargement of the pancreas and cancer. These harmful substances, however, are greatly reduced when the soy is fermented. But to my knowledge, there’s no fermented tofurkey on the market.

That being said, however, I think Tofurky’s plant-based Roast & Wild Rice Stuffing is better for you than factory-farmed turkey.

I actually eat a 90-95 percent plant-based diet. But this Thanksgiving, I do plan on eating some organic turkey. I like knowing that the animal that will bless me with health and vitality was grown naturally, with plenty of open space in a caring environment. That to me is well worth $2.99 a pound.

To your health,

Chef V

Thanksgiving Food Coma? 5 Natural Drinks to Snap Out of It

Chef V

Thanksgiving food coma

These 5 Natural Energy Drinks Will Snap You Out Of A Thanksgiving Food Coma

Did you overdo it on the turkey, mashed potatoes, cranberry sauce and stuffing? If the huge holiday meal made you feel like a hibernating bear, use one of these best, natural energy drinks. Sorry, coffee’s not on the list. 

I was curious exactly how much eating a typical Thanksgiving meal can spike blood sugar levels. So I turned to the foremost expert on that kind of info: Dr. Google. 

But Dr. Google disappointed. You see, I was looking for a specific number expressed in mg/dL or mmol/L, the same measurements displayed in an electric glucose meter. But I couldn’t find a specific number like after eating a Thanksgiving meal, your blood sugar spikes from 90 to 170 mg/dl two hours after feasting. 

On page 1 of my search query, though, I clicked an article that had some glaring Thanksgiving meal disinformation. Referring to eating turkey, the article said, “Naturally high in protein and when paired with carbohydrates and sugar, [turkey] will help prevent spikes in blood sugar and keep you feeling satiated.”

I call BS on that. And the reason why is that eating a large amount of protein in one sitting can also spike your blood sugar. That’s definitely one reason people fall into food comas after the holiday meal. So it got me thinking… 

What’s the best natural drink to feel more energetic after having a large meal? I came up with my top 5. Would you like to hear them? 

Here goes…

Veronica with GD and TGD

#1 Green Veggie Juice

Of course my Organic Green Drink or Tropical Green Drink top this list—and not just for the sake of a shameless promotional plug. Now, I wouldn’t necessarily have a Green Drink right after a heavy meal. But if you’re still dragging hours later or the next morning, there’s nothing better. 

The 7 leafy green vegetables in Organic Green Drink—2 types of kale, collard greens, dandelion, green leaf lettuce, parsley, chard, and a tiny bit of apple—almost instantly flood your cells with nutrients. Your cells get charged up and bam! … you feel alert and back to balance. 

When you eat a huge meal, your digestive system has to expend a lot of energy in order to break food down. Your digestive enzymes, which are specialized proteins that break food into amino acids, get overworked and that’s why food sits like a brick in your stomach. 

But when you have a serving of Green Drink, the cold-blending process used to make the juice essentially predigests the veggies for you. In this way, your digestive system uptakes the nutrients without working very hard. 

My “cure” for a Thanksgiving/holiday food coma is to wake up the next day and drink a tall glass of water with fresh squeezed lemon. Wait 30 minutes and then have an 8 oz. serving of Organic Green Drink to flood your cells and feel like you’re back to Earth and ready to conquer the day. Try to eat light the rest of the day. 

yerba mate

#2 Yerba Mate

A couple drinks on this list are caffeinated but they don’t contain nearly as much caffeine as coffee does. Plus, they’re alkaline on the pH scale, not acidic like coffee. 

Yerba Mate is an herbal drink that’s super popular in Argentina, Uruguay and some parts of Brazil, Chile, Paraguay and Bolivia. Related to the holly tree, yerba mate drinking is somewhat of a religious experience for South Americans. In the rest of the world, people have their ritual of drinking a cup of coffee. 

But in South America, yerba mate is an all-day affair. And you don’t just drink yerba mate out of a coffee or tea mug. In South America, you drink it out of a silver straw called a bombilla, which is placed in a gourd, which is the namesake mate. 

Yerba mate is high in antioxidants, vitamins, minerals and amino acids. Containing 85 mg of caffeine—less than half of a typical American serving of coffee—it may give you a buzz but you likely won’t feel anxious or jittery. 

matcha tea

#3 Matcha Tea

Another lightly caffeinated healthy beverage on my list, matcha tea differs from regular tea that comes in loose-leaf bags. Matcha is powdered whole-leaf tea and it’s much more concentrated than tea bags. And because it contains mostly every part of the tea leaf, matcha has more antioxidants than regular green tea bags. 

One teaspoon serving of matcha powder contains about 70 mg of caffeine. Like yerba mate, that’s much lower than a cup of coffee. 

Another benefit of matcha is that it contains the polyphenol antioxidant EGCG. This super nutrient benefits your gut health and immune system and helps prevent premature aging. Plus, it will give you an energy boost if you can’t get off the couch after Thanksgiving dinner. 

guarana

#4 Guarana 

Known as the cocoa of Brazil, guarana is the key ingredient in the name-brand unhealthy energy drinks you know so well. Is guarana a synthetic energy booster, a legal speed if you will? On the contrary, guarana is a fruit from South America but it packs an energetic punch especially when paired with the added caffeine in convenience-store energy drinks. 

In fact, ounce for ounce, guarana contains more caffeine than coffee. However, the health advantage to it is that the tannins in them cause the caffeine to be released more slowly than coffee. 

If you’re sensitive to guarana, don’t drink it at night. And make sure you choose a natural drink that doesn’t contain added sugars or added caffeine. 

dandelion root

#5 Dandelion Root Tea

This one’s a paradox. That’s because on one hand, dandelion root tea is the perfect substitute for coffee. But on the other hand, it is caffeine-free. So why should you consider drinking it if you’re hungover from the Thanksgiving meal? And for the longer term, if you’re thinking about eliminating coffee, why should you drink it if it won’t get you buzzed? 

The simple reason is that dandelion tea is chock-full of B vitamins. B vitamins directly impact our energy levels. But more than that, the taste of dandelion root tea resembles regular coffee. So for those people who enjoy the ritual of tasting freshly-brewed coffee in the morning, dandelion tea replicates the experience. 

Well, I hope I’ve given you some inspo to drink healthier energy drinks. And if you struggle to get enough leafy veggies in your diet, let me help you drink them down. Chef V delivers Organic Green Drinks throughout most of the USA. Learn more…

Chef V’s Cranberry Sauce

Chef V

So how do I make cranberry sauce healthy?  To sweeten the organic cranberries, I use coconut sugar. Coconut sugar is much better for your health because it doesn’t spike your blood sugar levels.

Take a look. Doesn’t it look just like the real thing? And in my opinion, my cranberry sauce tastes better than traditional Thanksgiving.

– Veronica

pumpkin pie

Ingredients

  • 1½ cups fresh or frozen organic cranberries
  • ½ cup raw coconut sugar
  • 1 tsp. organic lemon zest
  • 2 tbsp. filtered water
  • 1 tsp. organic sea salt

Directions

Add one cup of cranberries to a medium sized saucepan. Reserve ½ cup for later. Add the coconut sugar, water and lemon zest to the pan and cook over low heat for 10 minutes, stirring occasionally.

Increase the heat to medium-high and cook until the cranberries burst, about 10 more minutes. Reduce the heat and stir in the remaining cranberries for texture. Stir occasionally for 10 minutes. Remove from heat and add sea salt. Refrigerate for 3 hours or overnight.

Bon Appétit!

Organic Pumpkin Purée

Jean Yates

It’s so easy to make your own pumpkin purée. Just cut the top off any pumpkin, cut into 4 quarters and remove all the seeds and guts. Line a baking sheet with parchment paper. Place the pumpkin skin side down on the baking sheet. Place in the oven for 45 minutes at 350 F (do not use oil). Remove from the oven, rest for 5-10 minutes and peel off the pumpkin skin.

Place your pumpkin in Vitamix or blender and puree. Use this purée for my recipes or any recipe that calls for canned pumpkin puree. The difference is AMAZING! You can store in the refrigerator for up to 5 days or freezer for later use.

Use this recipe in my Creamy Pumpkin Curry Soup.

pumpkin puree

Ingredients

  • 1 pie pumpkin

Directions

It’s so easy to make your own pumpkin purée. Just cut the top off any pumpkin, cut into 4 quarters and remove all the seeds and guts. Place in the oven for 45 minutes at 350 F (do not use oil). Remove from the oven and peel off the pumpkin skin.

Place your pumpkin in Vitamix or blender and puree. Use this purée for my recipes or any recipe that calls for canned pumpkin puree. The difference is AMAZING! You can store in the refrigerator or freezer for later use.

Poached Pear with Gluten-Free Crumble & Vegan Ice Cream

Chef V

Although alcohol is not recommended for cleansing, this recipe cooks out any of the alcohol and makes this a decadent dessert. You can always omit the champagne and use any liquid, even water, for this recipe.

poached pear

TOTAL 80 minutes

Serving Size: 6 people

Ingredients

  • 1 cup champagne or other liquid
  • 3 pears (d Anjou, Bartlett, Asian) halved and scooped with melon ball 
  • 1 tbsp honey 
  • 1/2 cup gluten-free flour 
  • 3/4 cup gluten-free oats 
  • 1/4 cup coconut sugar 
  • Pinch sea salt 
  • 2 tsp vanilla 
  • 3 tbsp vegan butter 
  • Vegan ice cream to serve 

poached pears in oven

Directions

Preheat oven 375 F. Mix honey and champagne together.

In a shallow baking pan lined with foil, lay the scooped pears on the pan, skin side down. Pour champagne mix to cover. Cover with foil and bake 10 minutes. Add another 10 minutes if pears are not ripe.

While pears bake, mix flour, oats, sugar, salt, butter and vanilla.

Remove pears and foil. Top evenly with crumble. Continue to bake, uncovered, for 20 minutes or until the crumble is golden brown. Remove pears.

Serve on a plate with scooped vegan ice cream. Enjoy this delicious and healthy dessert! 

© 2021 Chef V, LLC.