Multiple Sclerosis Friendly Recipes

Cheezecake

3/22/2025

Cheezecake Recipe
plant-based, refined sugar-free, gluten-free, vegan

Crust Ingredients:

1, 15 oz. can Chickpeas (drained and rinsed)
1/4 cup Pure maple syrup or raw honey
4-5 Tbsp Oat or brown rice flour (can also use whole wheat flour if gluten is not an issue)
1 Tbsp Water if needed

Filling Ingredients:

1 cup Raw cashews
2 cups Firm tofu (14-16 oz. block), drained
1/2 cup Water
2/3 cup Pure maple syrup or raw honey
1 Tbsp Tapioca flour (substitute cornstarch or arrowroot flour)
Juice and zest of one lemon
2 tsp Apple cider vinegar
1 tsp Pure vanilla extract
1/4 tsp Salt
1 Tbsp Miso paste **optional, but really elevates the flavor

Crust Instructions:

Preheat oven to 325°F and line a pie form with parchment paper.
Add chickpeas, sweetener, and flour to a food processor and process until the ingredients start to form a ball.
If the mixture is not coming together add the water. If the mixture seems too moist, add more flour one tablespoon at a time.
Place dough between two sheets of parchment paper and gently roll out until it is approximately 1/4 inches thick and the circle is large enough to fit in the pie form.
Carefully peel off the parchment on both sides by flipping dough and peeling back the top layer. Then transfer the dough along with the bottom layer of parchment paper on to pie form. At this point you can press the dough into the form, fix any tears with wet fingers, and trim the top.
Prick the bottom with a fork and bake for 15-20 minutes until the crust is browned.
Let cool.

Filling Instruction:

Preheat oven to 350°F.
Add all Filling Ingredients to a blender, blend until very smooth.
Pour filling into the cooled crust and bake for 35-40 minutes. Bake until the edges look dry and the center is a little wet but not liquid. The top may crack a little bit while baking.
Let cool to room temperature and then store in the refrigerator.

Topping Ideas:

Fresh fruit
Cranberry relish
Fruit sauce (heat 1-2 cups of cherries, blueberries, strawberries, raspberries, etc. with juice of one lemon and 1-2 Tbsp sweetener of choice in a small sauce pan over medium heat until mixture thickens. To turn into a glaze place mixture in a blender and blend until smooth).

Pumpkin Pie

3/5/2025

Pumpkin Pie Recipe
plant-based, vegan, refined sugar-free

Crust Ingredients:

1 1/2 cups Almond flour
3/4 cup Whole wheat flour
3 Tbsp Pure maple syrup or raw honey
6-8 Tbsp Plant-based milk
Pinch of salt

Pie Filling Ingredients:

Flax egg (mix together 1 1/2 Tbsp ground flax seeds with 3 Tbsp water and let sit at least 5 minutes)
1 can Pure pumpkin puree or substitute 1 uncooked sweet potato, cut in to cubes
2 Apples, cored and cut into small pieces
1 1/2 cups Plant-based milk
1/2 cup Pure maple syrup or raw honey
2 1/2 cups Old fashioned rolled oats
1 tsp Pure vanilla extract
1/2 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/2 tsp Ground cinnamon
2 tsp Pumpkin pie spice

Crust Instructions:

Preheat oven to 350°F and line a pie form with parchment paper or lightly grease with extra virgin olive oil.
In a large mixing bowl, whisk together the almond and whole wheat flours.
Add in the honey and slowly add in milk 1 Tbsp at a time while mixing with each addition. Add just enough milk until the dough starts to get crumbly.
Then use your hands to knead the dough, and add a little more milk if necessary to have it come together. It should be very pliable and stay together well.
Form the dough into a ball. At this point you can wrap the ball in plastic wrap and store in the fridge until ready to use (up to 3 days) or you can immediately roll out the dough on a well-floured surface until it is large enough to fit in the pie form and about 1/4 inch thickness.
Carefully place the dough into the prepared pie form and gently press down. Trim off the excess edges.
Use a fork to poke holes on the bottom.
Bake the empty pie crust for 20 minutes and remove from oven.

Pie Filling Instructions:

Add all pie filling ingredients to a blender, and blend until smooth. This will make a lot of filling so it may need to be blended in batches and combined in a bowl depending on blender size.
Heat oven to 375°F. Pour the mixture into the pre-baked pie crust. Here you have the option to add on optional toppings before baking such as chopped nuts or a dusting of date sugar.
Note: There will be extra filling which can be stored in the fridge overnight and it will make a delicious blended overnight oat breakfast.
Bake the pie for 60 minutes. Remove from oven and let cool before serving.

Cranberry Relish

3/5/2025

Cranberry Relish Recipe
plant-based, vegan, gluten-free, refined sugar-free

Ingredients:

1 Orange
12 oz. Fresh cranberries
1/2 cup Pure maple syrup or raw honey
1/8 tsp Cinnamon

Instructions:

Zest the orange and then remove the flesh from the peel and divide the flesh into sections.
Add the orange zest, divided orange sections, along with the rest of the ingredients to a food processor.
Process or pulse to combine and until desired texture.
Store in an airtight container and chill in the refrigerator for a few hours. This recipe can even be made a few days ahead before using.
Use as a side along with a slice of nut loaf or as topping for cheese cake, pancakes, or overnight oats.