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