Festive Cranberry Vegan Tart

After yesterday's spice cake recipe from Christmas, I thought I'd show you the tasty tart I made for my Christmas dinner.  It was made from chickpeas, walnuts, oats, cranberries, spinach....etc



The recipe was from the lovely book Let them eat Vegan, by Dreena Burton.

I made it as 3 little individual tarts instead of one large tart, and then froze some of the filling to have without a pie crust.


The only other changes I made to the recipe were to omit the olive oil, make a gluten free pie crust, and then also added some fresh cranberries to mine, to boost the lovely color.


I made them again when friends came for dinner between Christmas and New Year. The non-vegans/vegetarians loved them too.  I was very happy with them.

What did you have for your special holiday meal?
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Harvest and Food as medicine

It's been a busy week this week.  As well as many of my usual things, I started two new "Food as Medicine" groups this week, AND we harvested our Godello grapes in the vineyard! More on the harvest soon.


The two new "Food as Medicine" groups were on Tuesday and Thursday. Each group consists of 9 women, and we will meet once a month.  This month we looked at some of the benefits of eating a whole foods plant-based diet, with a focus on the benefits of avoiding dairy in our diets.

After some time in discussion, we donned our aprons in the kitchen and went about making and tasting the following:

  • almond milk
  • brown rice milk
  • oat milk
  • cashew cream
  • whipped coconut cream
  • soft cashew cheese
  • cheese sprinkles
  • cheese cake
all without any dairy or animal products in sight!


Sadly we were so involved, I forgot to take any photos!  

The recipes for the milks are already on this blog, as is the recipe for the cashew nut cheese.

The cheese sprinkles were a great hit.  They are a non-dairy alternative to parmesan cheese or other types of cheese that you may sprinkle on caesar salad, vegetables, or pasta or....  The recipe came from the book "Let them eat vegan" and here is a link to the vegan parmesan cheese recipe by Dreena Burton.


The cheesecake went down very well, so I'll have to make that again and take some photos to share with you.

I really enjoyed our time together, and hope they all did too.  Looking forward to next month already.
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