So, about today’s recipe. When we were in California last fall, we had lunch at a place in Sausalito called The Trident. I had their Kale & Quinoa Salad minus the cheese and it was amazing. I was craving it when we got back, so I attempted my own version.
Since then I’ve made it several times and it has evolved into one of my favorites. I’ve made it for others as well, and the reviews are always great. So, grab some kale, let’s get started.
It’s pumpkin-everything season. Pumpkin Spice Latte. Pumpkin Pie. Pumpkin Soup. Pumpkin carving. Pumpkin candles. And my latest obsession, Pumpkin Cream Rooibos Tea. And here’s one more for ya—Pumpkin Pecan Cake. This is a have-a-friend-over-for-coffee kind of cake.
She’ll never guess it’s vegan and gluten-free. She’ll ask you for the recipe. You’ll top off her coffee (or pumpkin cream tea) and chat away.
The best way I can describe this dessert is a cross between carrot cake and coffee cake. It’s very moist and has a pumpkin seed-pecan crumb topping that steals the show. With about 300 calories and 17 grams of fat per serving, it’s definitely a TREAT. People too often assume vegan equals healthy.
Just because it’s vegan doesn’t mean you should have a second piece. A single piece is definitely worth the splurge, though.
I promise that this will be the only pumpkin recipe you see on 86 Lemons this season. One can only take so much pumpkin.
If you haven’t had your fill, then here are a few other vegan pumpkin recipes you might enjoy: Pumpkin Oatmeal Cookies, Pumpkin Pie Smoothie, Pumpkin Spice Turnovers, Harvest Vegetable Stew in Mini Pumpkins.
I used to think kale was only used for garnish. I mean, really, who eats that stuff?! I don’t know about you, but I am not a fan of plain ol’ raw kale. It’s bitter and tough and has a terrible aftertaste. Fortunately, it doesn’t take much to transform this super nutritious leafy green.
A little lemon, a little olive oil, some salt/pepper, and of course, TLC in the form of massage (yes, that’s right—massage) and suddenly kale is not only tolerable, it’s delicious. Especially when you toss in fresh blackberries and toasted coconut-pecan clusters. Now we’re talkin’.
Honestly, you can sneak kale into just about anything. If I have extra kale, I wash it, spin dry it, de-stem it, tear it into bite-sized pieces it and freeze it. Then I can toss a handful in a smoothie. Or toss the whole bag in a pot of soup. It’s great for juicing, too—stem and all.
For those of you who are totally anti-kale, try spinach instead. And if blackberries aren’t readily available, try raspberries, strawberries or blueberries—or all of the above. Dried cherries would be great as well. No pecans on hand? Walnuts will work, too.
These toasted coconut-pecan clusters are amazeballs. In fact, it’s kind of hard not to eat ’em all right off the pan. Sweet, salty, nutty, and perfectly crunchy. More, please. They would make a great hostess gift during the holidays. Fill up a small canning jar, tie on some festive ribbon and you’re good to go.
Oh, and your house will smell heavenly while they are baking.
If you have trouble finding unsweetened coconut flakes, try your local health food store or order online.
A moist, chewy Pumpkin Oatmeal cookie that is both vegan and gluten-free. Excellent recipe!
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