THEY’RE WORKING AROUND THE CLOCK TO GET IT DONE. MIKE: DIETARY RESTRICTIONS ARE NOT GOING TO GET IN THE WAY OF THE HOLIDAY DESSERT SELECTION. TODAY WE ARE TALKING BY HOW TO MAKE TASTY TREATS VEGAN FRIENDLY. NINA CURTIS IS JOINING US NOW WITH SOME OF HER OWN HOLIDAY PICKS. YOU HAVE A GREAT SPREAD HERE. WHAT DID YOU BRING FOR US? >> SO MANY GOOD THINGS. THIS IS A SPICED SWEET POTATO CAKE. YOU WANT TO SAY PICA BUT IT IS A CAKE WITH CASHEW. HERE WE HAVE A NO BAKE PECAN PIE. MY FAMILY ALWAYS HAS SWEET POTATO PIE AND PECAN PIE. THEN WE HAVE HERE OUR GINGER CRISP BECAUSE GINGER AND NUTMEG AND CLOVES AND CINNAMON. MIKE: FAMILIAR HOLIDAY FLAVORS. >> WE CANNOT GO WITHOUT A BEVERAGE. THIS IS OUR CASHEW NOG. MIKE: WHEN IT COMES TO MAKING THESE TYPES OF DELICIOUS DESSERTS, IT HAS TO BE — A LOT OF FOLKS FIND IT TRICKY. WHAT ARE REMINDERS YOU CAN GIVE FOLKS TO MAKE THE VEGAN DISHES? >> DESSERTS ARE VEGETARIAN BY DEFAULT, SO TODAY WE HAVE A LOT OF EASY TO USE EGG REPLACER’S. THERE ARE THINGS ON THE MARKET. IF YOU WANT TO GO GLUTEN, THERE ARE QUALITY PUTIN FREE FLOWERS TODAY SO YOU CAN REALLY PASS THE TEST OF THAT IS GOOD. THIS IS NOT GLUTEN FREE, BUT THIS IS AN THESE ARE. THERE ARE SO MANY ADVANCES WE HAVE MADE SINCE I STARTED OVER 20 YEARS AGO. IT IS EXCITING. BECAUSE THIS IS WHAT I DO CUT WE PUT A LOT OF INTEREST IN. APPLESAUCE IS ALSO AN EGG REPLACER, BUT IT KEEPS SOMETHING LIKE THIS SPICED SWEET POTATO CAKE MOIST. MIKE: WHERE DID YOU GET INSPIRATION FOR SOMETHING LIKE THIS? >> YOU ARE TINKERING IN THE KITCHEN AND YOU’RE LIKE, WHY CAN I NOT HAVE A MASH UP OF A CAKE, A PIE, AND A PUTTING? — PUTTING — PUDDING? MIKE: ARE YOU STAYING BUSY THIS HOLIDAY SEASON? >> YES. NOT 10,000 TAMALES, BUT 300 CUPCAKES LAST WEEK. ORDERS ARE COMING IN. PEOPLE ARE REALIZING WE HAVE OUR EVENT CALENDAR. IT IS THE 22ND AND PEOPLE ARE REALIZING IT IS GETTING REAL AND WHAT ARE YOU GOING TO BRING FOR DESSERT? THESE ARE SOME EASY THINGS. THIS IS A PROCESS BECAUSE I AM NOT MAKING IT BUT IT IS NOT HARD, SO ONCE YOU REALIZE THESE ARE GREAT, EASY TO MAKE, KIDS LOVE THEM, EVERYBODY IS HAPPY. MIKE: WHERE CAN FOLKS FIND THESE GREAT RECIPES? >> THEY WILL BE ON YOUR WEBSITE. I RECOMMEND EVERYONE TRY THE SPICED SWEET POTATO CAKE. MIKE: NINA CURTIS, THANK YOU FOR JOINING US TODAY AND BRINGIN
Vegan holiday desserts: Here’s how to make Chef Nina Curtis’ sweet potato spice cake, cashew nut nog
Dietary restrictions don’t have to get in the way of this year’s holiday dessert selection. Nina Curtis, the director and executive chef of Plant’ish and Co. Culinary Arts, joined KCRA 3 with her holiday picks. Watch her suggestions in the video and see a recipe for a sweet potato spice cake below that she shared with KCRA 3 viewers.Sweet Potato Spice Cake with Vanilla Cashew Cream (Dairy and gluten free)Try to find all organic ingredients for this tasty cake!1 cup melted coconut oil2 ¾ cup gluten free all-purpose flour1 cup evaporated cane sugar (I use Wholesome brand)1 cup unsweetened apple sauce2 baked sweet potatoes, peeled and smashed or 9.2 oz canned organic sweet potatoes2 tsp ground cinnamon2 tsp ground ginger2 tsp vanilla extract1 tsp baking soda1 tsp sea salt½ tsp nutmeg powderPreheat oven 325° F and lightly grease a 10-inch round cake pan. In a large mixing bowl, combine flour, cinnamon, ginger, nutmeg, baking soda and salt. In another bowl, add the mashed sweet potatoes, coconut oil and sugar, and combine with an electric mixer until smooth. With the mixer on, add the apple sauce and vanilla until you have a creamy consistency. Fold the dry flour mixture into the wet ingredients and combine with an electric mixer or large spatula until smooth. Make sure you have no lumps.Pour batter into the prepared baking pan. Bake about an hour until a toothpick, inserted in the center, comes out clean. Let cake cool in pan on a rack. Once cooled, transfer to cake plate.Vanilla Cashew Cream2 cups soaked organic cashews (soak 2-4 hours and drain)1 cup filtered water½ cup date paste (soak ½ cup pitted dates in warm water for 1 hour, drain and put dates in blender and blend into a creamy paste)2 tsp vanilla extracta pinch of sea saltPlace water, cashews, date paste, vanilla and salt into blender and blend until creamy. Drizzle or dollop on cake and add a dash of cinnamon powder before serving.Cashew Nut NogYield: 4 servings Ingredients4 cups oat or almond milk2 cups soaked cashews¼ cup maple syrup (sweeten to taste)1 tsp fresh ground nutmeg½ tsp ground cinnamon¼ tsp turmeric1/8th teaspoon sea saltAdditional fresh ground nutmeg to dust top of eggnog with. Directions Blend all ingredients in a blender for 30 seconds or until frothy. Add ice to chill immediately, otherwise chill in the refrigerator for 1-2 hours before servingPour into glasses and dust the eggnog with fresh ground nutmeg.
Dietary restrictions don’t have to get in the way of this year’s holiday dessert selection.
Nina Curtis, the director and executive chef of Plant’ish and Co. Culinary Arts, joined KCRA 3 with her holiday picks.
Watch her suggestions in the video and see a recipe for a sweet potato spice cake below that she shared with KCRA 3 viewers.
Sweet Potato Spice Cake with Vanilla Cashew Cream (Dairy and gluten free)
Try to find all organic ingredients for this tasty cake!
- 1 cup melted coconut oil
- 2 ¾ cup gluten free all-purpose flour
- 1 cup evaporated cane sugar (I use Wholesome brand)
- 1 cup unsweetened apple sauce
- 2 baked sweet potatoes, peeled and smashed or 9.2 oz canned organic sweet potatoes
- 2 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp sea salt
- ½ tsp nutmeg powder
Preheat oven 325° F and lightly grease a 10-inch round cake pan. In a large mixing bowl, combine flour, cinnamon, ginger, nutmeg, baking soda and salt. In another bowl, add the mashed sweet potatoes, coconut oil and sugar, and combine with an electric mixer until smooth. With the mixer on, add the apple sauce and vanilla until you have a creamy consistency. Fold the dry flour mixture into the wet ingredients and combine with an electric mixer or large spatula until smooth. Make sure you have no lumps.
Pour batter into the prepared baking pan. Bake about an hour until a toothpick, inserted in the center, comes out clean. Let cake cool in pan on a rack. Once cooled, transfer to cake plate.
Vanilla Cashew Cream
- 2 cups soaked organic cashews (soak 2-4 hours and drain)
- 1 cup filtered water
- ½ cup date paste (soak ½ cup pitted dates in warm water for 1 hour, drain and put dates in blender and blend into a creamy paste)
- 2 tsp vanilla extract
- a pinch of sea salt
Place water, cashews, date paste, vanilla and salt into blender and blend until creamy. Drizzle or dollop on cake and add a dash of cinnamon powder before serving.
Cashew Nut Nog
Yield: 4 servings
Ingredients
- 4 cups oat or almond milk
- 2 cups soaked cashews
- ¼ cup maple syrup (sweeten to taste)
- 1 tsp fresh ground nutmeg
- ½ tsp ground cinnamon
- ¼ tsp turmeric
- 1/8th teaspoon sea salt
Additional fresh ground nutmeg to dust top of eggnog with.
Directions
Blend all ingredients in a blender for 30 seconds or until frothy. Add ice to chill immediately, otherwise chill in the refrigerator for 1-2 hours before serving
Pour into glasses and dust the eggnog with fresh ground nutmeg.