Vegan Pumpkin Pie

2 & 1/4 cup canned pumpkin (not pumpkin pie filling) 1/2 cup natural cane sugar or brown sugar 1/4 cup full-fat coconut cream (or almond milk), softened 1 tbsp Earth Balance, softened 1/4 cup pure maple syrup 3 tbsp arrowroot powder (or cornstarch) 2 tsp vanilla extract 2 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp nutmeg pinch of ground cloves Instructions for filling In a large bowl, whisk together the maple syrup and arrowroot powder (or cornstarch). Now add all ingredients and whisk together, adjusting spices to taste. Add more sweetener if desired. To bake Scoop the filling into crust and smooth. Cover crust with crust shield (or tin foil). Bake for 50-55 minutes at 350F. Place on cooling rack for 1 hour. Transfer to fridge to set for a minimum of 3 hours or overnight. (this step is very important!) Do not slice pie until it has set in the fridge for 3 hours minimum. Slice with a very sharp knife, very slowly and carefully for best results. A bit of crumbling may occur, but that’s ok because it’s rustic and made from scratch! The main part is it tastes incredible. Yum!

Chick Pea Curry This is a really nice and authentic tasting Indian dish. 2 onions, chopped 1/2 cup soy marg 8 oz tomato sauce 8 cloves garlic, minced 2 tsp tumeric 1 tsp cumin 1 tsp allspice 1 1/2 tsp cayenne pepper (or to taste) 4 cans garbanzo beans 2 green peppers, chopped Salt to taste Place seitan in a food processor; pulse until ground. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook for 3 minutes, stirring occasionally. Add chicken, cumin, salt, cinnamon, and garlic, and cook for 3 minutes or until chicken is done, stirring frequently. Stir in salsa and raisins. Cover, reduce heat, and simmer for 5 minutes or until thoroughly heated. Stir in almonds and cilantro. Garnish with cilantro sprigs, if desired. Back to top Sausage and Veggie Pizza I was afraid of making pizza for many years. Then I got over myself and tried 3 different pizza recipes over a 2 week period. This was my favorite one... reminded me of the Sicilian slices I loved during my New Jersey youth. Sauce: Cooking spray 2 cups chopped zucchini 1/4 cup chopped onion 1 (8-ounce) package mushrooms, sliced 1/4 cup white wine 1/8 teaspoon black pepper 2 cups garlic-and-onion pasta sauce 8 ounces soy sausage (I used Tofurkey Italian style links, chopped up)To prepare sauce, heat a large saucepan over medium-high heat. Coat pan with cooking spray. Add zucchini, onion, mushrooms and sausage to pan; sauté 7 minutes or until vegetables are lightly browned. Add wine and pepper; cook 1 minute or until liquid almost evaporates. Stir in sauce. Remove from heat Dough: 2 teaspoons honey or sugar 1 package active dry yeast (about 2 1/4 teaspoons) 1 cup warm water (100° to 110°) 2 1/2 cups all-purpose flour 1 tablespoon yellow cornmeal 1/2 teaspoon salt 2 teaspoons olive oil Remaining ingredients: 1 1/2 cups (6 ounces) shredded soy mozzarella 1/2 cup (2 ounces) soy parm

Easy Apple Pie Bars

These bars are the best of both worlds … apple pie and cookies with no utensils required! These are a great dessert to pack up for a summer picnic. Or, warm up a cookie bar and top it with vanilla ice cream for an a la mode treat! Ingredients One 16.5 oz tube of Pillsbury refrigerated sugar cookie dough One 20 oz. can of apple pie filling Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon) Instructions Press 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan. Sprinkle with 2/3 of the cinnamon sugar. Spread the apple pie filling over the cookie base. Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely. Sprinkle with the remaining cinnamon sugar mixture. Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes. Allow bars to cool and cut into squares.

Zucchini Cheese Bites

Mini Zucchini Cheese Bites Ingredients ◾2 cups grated zucchini ( about 1 medium) ◾1 egg ◾1/2 cup grated Parmesan Cheese ◾optional: 1/4 cup chopped cilantro, salt & pepper Directions Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. In a bowl mix the zucchini, egg, cheese and cilantro. You do not have to add any salt or pepper since the Parmesan is salty enough . Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup. Bake for 15- 18 minutes until golden brown around the edges. Nutrition Info Servings: 12* Calories for one: 27* Fat: 2g* Fiber: 0g* Carbs: 1g* Protein: 2g Click**Share** to **Save** this Yummy Recipe to your Timeline. The zucchini is grated so only some of the green skin is noticeable. You can opt to leave out the cilantro .These are crispy on the outside and soft on the inside. Super quick and easy to make. Using a food processor to grate the zucchini, then squeeze out the excess water in a paper towel or clean cloth. Add the rest of the ingredients and pack them into a little mini quiche tin. You can certainly double the recipe if you have more or even make them larger then mini.

Zucchini Fries--Yumm

OMG!!!!! THESE ARE KICK BUTT GOOD!!!!! **Share to your page so you don't lose this recipe** Oven-Baked Zucchini Fries makes approximately 8 servings Ingredients 3 zucchini (1 lb.) 1/4 cup Grated Parmesan Cheese 1 packet Shake & Bake Coating Mix 1 small egg Method: Heat oven to 450ºF. Trim the zucchini -cut crosswise in half, then cut each piece into 1/4-inch sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl. Add zucchini; toss to coat. Use tongs to place 1/4 of the zucchini in shaker bag; close bag and shake to evenly coat. Spread onto baking sheet sprayed with cooking spray. Repeat with remaining zucchini. Bake for 12 to 13 min. or until golden brown, turning the baking tray 180 degrees after 7 min to facilitate even baking.

Easy Ice Cream

No-Churn Vanilla Ice Cream Recipe It'll take you just 10 minutes to prep this satisfying and delicious homemade vanilla ice cream. The best part? You don't need one of those silly ice cream machines! Now that's magic, if you ask us. Ingredients 1 can (14 ounces) sweetened condensed milk 2 teaspoons pure vanilla extract 2 tablespoons bourbon (optional) 2 cups cold heavy cream Related: 35 Beyond Delicious No-Bake Dessert Recipes Directions In a medium bowl, stir together condensed milk, vanilla, and Bourbon, if desired. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold whipped cream into condensed milk mixture. Pour into a 4 1/2-by-8 1/2-inch loaf pan. Freeze until firm, 6 hours.

Taco Salad

Lettuce Tomato Onion Pepper Cheese Chips Hamburg, Taco seasoning Catalina Dressing Salsa

Avocado, Tomato, Cucumber salad

Ingredients: 4 cups avocados, diced medium 2 cups grape tomatoes or 2 cups cherry tomatoes 2 cups cucumbers, peeled and diced medium 1 cup red onion, diced small 4 tablespoons fresh cilantro, chopped 2 teaspoons fresh garlic, minced 2 tablespoons lime juice 1/4 cup olive oil salt fresh black pepper bibb lettuce, as desired

Breakfast Cupcakes

BREAKFAST CUPCAKES This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is completely self-contained and can just be picked up and popped on a plate. 1 20 ounce package pre-shredded hash brown-style potatoes 2 large eggs, lightly beaten 4 tablespoons flour 1 small sweet onion, coarsely grated 2 thick slices deli ham, chopped into small bits (about 1 cup) 1 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese Salt and freshly ground black pepper to taste 1 dozen eggs, scrambled* chives for garnish Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Chickpea Snackers

Swap Potato Chips and Croutons with These 5 months ago, Reluctantly Healthy Host Judy Greer and chef Aida Mollenkamp, author of Keys to the Kitchen (http://amzn.to/Ihq3Nk), make a chickpea snack that can be a healthy alternative to potato chips or even croutons. Chickpeas are a good low fat source of protein and folic acid. RECIPE for spiced chickpea snackers: - 3 cups canned garbanzo beans, rinsed and thoroughly dried. – 1 tbsp olive oil. – ½ tsp kosher salt. – 1 tsp paprika. - Arrange on a rimmed baking sheet. – Bake at 350 degrees for 40-50 minutes.