Dessert for Autumn!

Pumpkin Pudding Dessert with Persimmons

 A Gluten-Free, Raw, Sugar-free Vegan Dessert

Ingredients:

One cup Chopped Raw Pumpkin

One whole persimmon soft and fully ripened

One cup Chia Seed

16 oz can coconut milk thick

Stevia to taste

5 Leaves Mint from your garden

Vanilla

Ground cloves (one pinch)

Nutmeg (one pinch)

Sea salt (one pinch)

Preparation:

Pulverize the chopped raw pumpkin, persimmon and place in a bowl with the remainder of the ingredients. Stir thoroughly and place in your favorite parfait glasses. Place in the fridge.

Topping Options:

Ground pistachio or sprinkle with cacao bits.

I AM. The mystic in your kitchen. Ask for guidance and IT will be there.  

VEGAN HOLIDAY LOAF WITH STUFFING

Pumpkin Nut AUTUMN Loaf

LOVE

This is an amazing vegan dish that would be welcome at any table! Can serve many or one depending on the appetite!

Loaf

2 Cups diced Pumpkin

2 Cups Red Quinoa sprouted

1 Cup Sunflower Seed ground

Sea Salt to taste

Cumin 1 tsp or to taste

Turmeric  “

Curry        “

¼ Cup Coconut Oil    Pomegranate

Stuffing

½ Cup Walnuts

½ Cup Peanuts

½ Cup Sunflower seed whole

1 large red onion, sautéed and caramelized

Preparation for Dish

Place the quinoa, pumpkin and sunflower seeds in a food processor until dough-like.

Take a Pyrex loaf pan, line with parchment paper. Fill it with half the dough mixture and press firmly. Take stuffing mix on top of this, then cover with remaining dough, pressing firmly.

Warm up on the stove top  ¼ Cup Coconut oil and drizzle over this loaf dish. Place in oven at 350 deg for thirty minutes. Remove, let cool and garnish with pomegranates and enjoy! Yummmmmmmmy.

I AM.  THE MYSTIC IN YOUR KITCHEN.

ASK ME FOR GUIDANCE AND IT WILL BE THERE!