Multiple Sclerosis Friendly Recipes

Pumpkin Spice Cashew Cheese

10/20/2019

It's that time of the year where we start seeing pumpkin spice all around so I wanted to share one of my favorite pumpkin spice recipes...actually, I am already late since the season seemed to start in August this year! Any-who, this recipe gives a fun twist to cashew cheese spread and it is not your typical pumpkin spice recipe since it can be used for an appetizer or dessert.

It is great to have on hand when you have a craving for pumpkin spice but don't want to fall off course with your healthy lifestyle. Only quality ingredients are used in this recipe, which is another reason why I love it. This pumpkin spice cheese pairs wonderfully with sliced pears or apples and can be enjoyed warm, straight out of the oven, or chilled overnight. Happy Pumpkin Season!

Pumpkin Spice Cashew Cheese Recipe
vegan, plant-based, refined sugar-free, gluten-free

Ingredients:

1, 15 oz can pure, unsweetened pumpkin
2 cups raw cashews (or almond slivers)
1/4 cup maple syrup (or honey)
2 Tbsp olive oil
1/2 tsp salt
1/4 cup fresh lemon juice (juice from 1-1.5 lemons or substitute with fresh orange juice)
1 tsp cinnamon
1 tsp nutmeg
1/2 cup water

Instructions:

Preheat oven to 250°F.
Add all ingredients to a blender (or food processor) and blend until very smooth.
Pour into 2, 6 in ramekins and bake for 30-40 min, until the top looks nice and baked.
Serve warm or chilled and serve with sliced apples or pears.

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Biscuits and Gravy

10/6/2019

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If you haven't checked out the OvercomingMS website yet, you really should. There are many wonderful recipes available there and I am a frequent visitor. I was recently perusing their recipe list and came across this biscuit recipe that looked amazingly simple and fast to make (slightly tweaked version below).

After making the biscuits I had a really big craving for a nice big bowl of biscuits and gravy, so I set out to try to make an equally simple and fast gravy recipe. It turned out to be exactly what I was hoping for. So the next time you are in the mood for a nice warm bowl of breakfast comfort food, I hope you give this one a try. The biscuit recipe makes about 12-15 biscuits and the gravy recipe makes about two to three servings, so if you need more just scale it up!

Vegan Biscuits and Gravy Recipe
vegan, plant-based, refined sugar-free

Ingredients:
Biscuits

2 cups whole wheat flour
1 Tbsp baking powder
1/2 tsp salt
2 Tbsp maple syrup (can substitute honey)
1/2 cup extra virgin olive oil
1 cup almond milk

Gravy

1/4 cup flax seeds (can alternatively use raw cashews or almonds)
1 cup water
1 clove of garlic, minced
1/4 onion, chopped
4 oz. mushrooms, chopped
1/2 tsp salt
pinch black pepper
1 tsp fresh thyme (can substitute dried)
1 tsp fresh oregano (can substitute dried)
1/2 Tbsp extra virgin olive oil or flax oil

Instructions:
Biscuits

Preheat oven to 400°F.
Whisk together the flour, baking powder, and salt.
Then add the maple syrup, olive oil, and almond milk and stir to combine.
Line a baking sheet with parchment paper and add the mixture to the sheet 1 Tbsp at a time, leaving a little space in between mounds.
Bake for 10-15 min.

Gravy

Add the onion and garlic to a pan on medium heat and cook for about 5 min, add some water (or vegetable broth) a tablespoon at a time to keep it from sticking.
Add the mushrooms and saute until they are lightly browned.
Blend the flax seeds and water to make a smooth cream and add to the pan along with the salt, pepper, thyme and oregano. Let simmer for 5-10 min.
Remove from heat, letting it cool just a tad and then add the oil.
Top on the freshly baked biscuits.

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Pumpkin Spice Cashew Cheese

Biscuits and Gravy

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