October has been a beautifully sweet month, I have to say. Between having more time to develop my photography, shooting portraits of close friends and testing out new styles, I’m feeling thoroughly blessed and thankful.
My new friends at photography class are possibly the most helpful and enthusiastic bunch I know, and in the two months since joining the course, I’ve grown so much personally and professionally. It’s incredibly exciting to be able to practice my craft with people who have the same passion for it, and I can’t wait to see what the next stage of my career as a photographer will bring.
When I bought my DSLR camera from Sim Lim Square three years ago, never did I expect to one day enjoy photography so much that I would eventually spend more of my waking hours shooting pictures, of food and of people.
There’s a tremendous feeling of gratitude and humility that accompanies a steep learning curve, and I’ve realized a few truths in my journey as a photographer.
The more energy and effort I throw into photography, the more I receive from it. The more I admit that I don’t know, the more I want to learn and stretch my limits. The more I relax and soak in the moment, the more I fully live.
Life has managed to surprise me over and over again, in the biggest and most expected ways. This last quarter of the year has got me working hard but enjoying every bit.
It makes my skin tingle and my eyes shine. I’m literally hustling harder than before, so naturally there are days where I feel physically tired, but being immersed in work that I love and am crazy proud of keeps me going.
It’s been close to a year since I took the plunge to become a freelancer and untangled myself from the web of corporate employment.
In these ten months, there have been ups and downs and inevitably moments of lull. There have been moments of intense joy and equally intense fear.
Yet one thing is constant: I am decidedly free and happy to be who I am.
How we spend our days, is how we spend our lives, the wise Annie Dillard once said. And I choose to spend my days in ways that fulfil me and makes me happy.
How about you? Are you ready to dedicate your days to a life filled with goodness and joy?
This beautiful year can only get better and I want to celebrate it with this gluten-free vegan pumpkin cheesecake that’s simple to bring together and tastes like the heavens.
With a smooth and creamy filling bursting with the taste of pumpkin and a sweet crust made with almonds, I know you’re going to fall in love.
Here’s how to make this gluten-free vegan pumpkin cheesecake.
Start off by greasing and lining a small round springform pan with parchment paper. then begin with the crust: process the almonds in an electric blender until you get a fine meal.
In a large bowl, mix the almond meal with melted coconut oil, sugar and cinnamon until the ingredients are evenly distributed.
Transfer the crust mixture onto the base of the prepared springform pan, pressing it as firmly down as you can with the back of a spoon to create a level crust. Place the pan in the freezer for the next 30 minutes and let the crust set.
As the crust is setting, make the filling: processed the soaked cashews, pumpkin puree, non-dairy milk, sugar, ground cinnamon and nutmeg in the electric blender until you get a thick, creamy mixture.
Dissolve the agar agar power in 1/4 cup of water, then pour the agar agar mixture into the blender and process it with the other ingredients until you get a homogeneous mixture.
By now, the crust should be firm, so pour the filling mixture over the crust and smooth out the surface. Allow the filling to chill for at least 2 to 3 hours in the freezer, or 4 to 6 hours in the refrigerator until it is firm.
Just before serving, garnish with pecans and then tuck in!
This no-bake gluten-free vegan pumpkin cheesecake tastes like heaven: with a smooth and creamy filling and a crunchy sweet almond base, you’ll be back for seconds!
- 2 1/2 cups almonds
- 1/2 cup coconut oil, melted
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 2 cups cashews, soaked for at least 1 hour in hot water
- 1 1/4 cup pumpkin puree
- 1/2 cup non-dairy milk
- 1/2 cup sugar
- 2/3 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 3 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons agar agar powder
- 1/4 cup water
- Pecans, for topping
- Grease and line a small round springform pan with parchment paper.
- Start off by making the crust: process the almonds in an electric blender until you get a fine meal.
- In a large bowl, mix the almond meal with melted coconut oil, sugar, and cinnamon until ingredients are evenly distributed.
- Press the almond meal mixture down firmly onto the base of the prepared springform pan with the back of a spoon to form a level crust.
- Place the pan in the freezer and let the crust set until firm for 30 minutes.
- While the crust is freezing, prepare the filling: process the soaked cashews, pumpkin puree, non-dairy milk, sugar, ground cinnamon and nutmeg in the electric blender until you get a thick, creamy mixture.
- Dissolve the agar agar powder in 1/4 cup of water and then pour the agar agar mixture into the blender. Process all the ingredients together until you get a homogeneous filling.
- Pour the filling mixture over the crust and let the filling chill for 2 to 3 hours in the freezer (or 4 to 6 hours in the refrigerator) until firm.
- Top gluten-free vegan pumpkin cheesecake with pecans before slicing and serving.
- Category: Dessert
- Cuisine: Gluten-free, Vegan