iEat Green - 11.11.21 - Michael Moss

Michael Moss is the author of “Salt Sugar Fat: How the Food Giants Hooked Us,”
an expose of the processed food industry and a #1 New York Times Bestseller
published in 2013 by Random House, and “Hooked: Food, Free Will and How the
Food Giants Exploit Our Addictions,” a New York Times Bestseller published in
2021. He is a former investigative reporter with The Wall Street Journal and The
New York Times, and won the Pulitzer Prize for Explanatory Reporting in 2010
for his work on contaminated meat. He lives in Brooklyn with his wife and their
two sons.

 

Vegan Pumpkin Cheesecake

 

Crust ingredients:

1 cups macadamia nuts                                                                                                       

1 cup raw almonds                                                                              

1 cup dates

½ cup dried, unsweetened coconut

1 pinch sea salt

¾ t. ground ginger

 

Filling:

3 cups cashews, soaked in water for 3 hours

¼ cup lemon juice

1 can organic pumpkin (or substitute 2 cups steamed pumpkin)

1 t. cinnamon

½ t. ginger powder

¼ t. ground cloves

1/8 t. allspice

1/8 t. nutmeg

¼ t. salt

3/4 cup maple syrup

3/4 cup coconut oil

1 tablespoon vanilla

½ cup of water

 

Topping

1 cup pecans- chopped fine

¼ cup maple syrup

 

Directions

1. Pulse the macadamia nuts and almonds in the food processor until finely chopped. Add dates and coconut and process until the mixture sticks together. Add salt and ginger powder
2. Press the crust mixture into the bottom of a fluted tart pan with removable bottom, and press up along the sides, creating a nice edge
3. Blend all of the filling ingredients in the food processor. Make sure to scrape down the sides and continue blending until smooth.
4. Pour filling mixture into tart pan crust and put into freezer for 1 hour before adding the pecan topping.
5. Pulse the pecans into small pieces, but do not over pulse into a flour. Add the maple syrup and pulse again until mixed. Sprinkle on top of the cheesecake. Replace the cheesecake into the freezer.

6. Remove the cheesecake from freezer 15 minutes before serving