Month: November 2018

Pumpkin Cream Pie
(result was rich & delicious)

CRUST:
1/3 cup almonds
1/3 cup walnuts
1/3 cup cashews
3 dates (pre-soaked & pitted)

FILLING:
15 oz can pumpkin (organic in BPA-free lined can)
1 cup cashews (pre-soaked)
1/4 cup pure maple syrup
3 soaked & pitted dates
1 teaspoon ground cinnamon
1 teaspoon pumpkin spice
1/2 teaspoons aluminum-free baking powder
1/2 teaspoon agar-agar powder
Splash of almond milk

INSTRUCTIONS

CRUST:
* Blenderize all crust ingredients together & press into bottom of baking dish

FILLING:
* Blenderize everything except pumpkin
* Add mixture to pumpkin in bowl & stir well
* Pour into baking dish atop crust

Bake 350 degrees for 60 minutes
(filling will set firmer as it cools)

VEGAN CORNBREAD CHILI

CORNBREAD:
15 oz box of cornbread mix (I used trader joes)
15 oz can whole kernel corn
Flax egg
Splash of almond milk
Dash of Tabasco sauce

CHILI:
2 cups cooked brown jasmine rice
2 15 oz cans white beans
3/4 can salt-free tomato sauce
2 tablespoons Ethiopian seasoning powder

INSTRUCTIONS:

Prepare Chili:
* Combine cooked rice with two 15 oz cans (or 4 cups of cooked) drained white beans
* Add tomato sauce & seasoning powder
* Pour into deep glass baking dish & set aside

* Prepare flax egg
(for 10 minures soak 1 T ground flax seed in 2 1/2 T water)

Prepare cornbread batter via:
* Drain canned corn, then blenderize into cream corn
* Combine cream corn & cornbread mix
* Add flax egg & almond milk to get a thick batter
* Add dash of Tabasco
* Spoon batter atop chili in casserole dish

* Bake at 350 for 35-45 minutes

Cornbread chili casserole

Steamed corn

Steamed broccoli

Whipped potatoes

Pumpkin cream pie