Buzzing Happily with Pumpkin Cashew "Cheesecake"

When I think of thanksgiving, I almost immediately picture a large table, or two to three smaller tables patch worked together in a long train, covered with mismatched table clothes and each place set with the proper assortment of plates, cutlery, glasses and crackers for a full meal together. Some, of course, match, like at the parents table where the nice plates and wine glasses reserved only for special occasions are used, but down at the other end, where the kids are usually placed together, it's a colourful array of orange and red dishes, bright napkins folded neatly, and the bright golds and shiny yellows of the crackers. I love the setting of a thanksgiving table, with all the colours and decorations that often resemble an autumn pathway, lined with fallen maple leaves held down by smoothed stones and little tea lights that flicker and eventually fade as the evening progresses.  

There is always family and friends, buzzing happily around the table, while some help to serve the heaping dishes of vegetables and aromatic tray of turkey, balancing the cranberry sauce between two plates in either hand. Some sit across from one another and chat freely, with sounds of laughter filling the whole room, and eventually catching on as everyone sits down together, and the food is served in heaping spoonfuls onto plates. I always send my spoon back to the mashed yams, my favourite, and a few extra Brussels sprouts. 

Being more than one ferry ride away from many of our friends, I see this thanksgiving weekend as more than just good food, tightening pant belts, and more than a few laughs around the table, although I'm sure there will still be plenty of that. It's also a chance for me to visit home again, and see the many people I'd come to accept as being a part of every day as I grew up. 

It's amazing how easy it is to take for granted the friendly, knowing glances as you drive home from a day out, or being able to spot your best friend's car passing by on the road. I never thought I'd miss the fact that people would come up to you in the village, expressing their thrill or amazement at something you'd done, without knowing it had suddenly become public knowledge. Nor did I think I would miss knowing little details about the people I came into contact with each day, and being able to spot the tourists from the summer residents to the everyday locals.

I'll be sure to spend lots of time in Bowen's Cove, catching up on gossip that usually remains in the chatter circles it's created, of little interest to any other than those involved. And I'll also spend lots of time at the dinner table with friends, and friends who have become family.

Because I'd have to say, I'm the most thankful for being able to go back, and so easily, to see everyone, and spend time as if we had all just come off the ferry from a day at school together.

Raw Pumpkin Cashew "Cheesecake"

{print me here}

I usually like something warm and comforting for a fall dessert, something that will keep my cold hands satisfied as well as my need for something rich and delicious. However, this twist on a traditional cheesecake and pumpkin pie filling, makes for a decadent dessert, without (as much!) guilt. As well, it's sure to impress, like, "wait! This isn't made from cheese?" And you'll just have to smile, because they'll already be going for another bite. It's also so fast, and requires little mixing by hand, or patience to get the right consistency, plus, no baking and no need for an oven!

Filled with the sweet flavours of pumpkin, the creaminess of raw cashews, and the delicious taste of maple syrup, this "cheesecake" has all the must-have notes of an autumn dessert. 

{makes one large cheesecake or 16 small squares}

{Ingredients:}

8 dates

1 cup almonds

1 cup pecans

2 cups raw cashews

1/2 medium pie pumpkin 

3 tablespoons coconut oil, melted 

3/4 cup maple syrup, plus 3 tablespoons to top

4 teaspoons cinnamon

2 teaspoons ginger

1 teaspoon nutmeg

{Directions:}

The day before, make sure to soak cashews in water overnight, filling the glass just enough to completely cover all the cashews.

To prepare, line a square baking pan with edges (I used a 9" square pan) with two sheets of parchment paper, both sheets covering the bottom of the pan completely and coming up the sides. Cut them to fit the bottom of the pan and lay them in different directions to cover all four sides of the pan. To make a round cake, cut and cover a round cake pan with removable sides.

To make the crust, start by soaking the dates in very hot water for approximately 10 minutes, which will help to soften them before baking, and making it easier to blend. My blender gets mad with very dried dates, refusing to work at all when little bits of date get stuck! An important step. 

Add almonds and pecans into the food processor and blend to a fine meal. Remove water from dates and place the dates in a food processor. Process until dates and nuts form a coarsely ground meal that is slightly wet and begins to stick to itself. 

Press the crust mixture into the bottom of the pan, spreading evenly with a spoon. Place in the freezer. Wash the food processor to be used again.

With a large knife, cut the pumpkin in half, saving one half for later use. Gently remove seeds and centre with a spoon, and cut off both the top (stem) and bottom. You could either cut the pumpkin into smaller pieces before peeling (use a knife), or cut off the skin in its whole.

Grate the pumpkin flesh into the food processor and purée. Add the cashews, drained, the melted coconut oil, maple syrup, and spices. Run the processor until the mixture is completely smooth and without any lumps. 

Remove the crust from the freezer and pour the pumpkin mixture over top, spreading evenly with a spoon. 

Pour the remaining 3 tablespoons of maple syrup on top, and place the cake in the freezer for at least 1 - 2 hours to set. 

Remove at least 30 minutes before serving and place in the fridge. 

Enjoy! xx S