Thanksgiving Vegan Pumpkin Pie (Fat Free Vegan Kitchen)

Thanksgiving Vegan Pumpkin Pie

Source: Susan Voisin at Fat Free Vegan Kitchen.

Paige's Recipe Notes: Needs a crust, sub sugar for maple syrup.

Ingredients

• 1 1/2 cups soy milk or other non-dairy milk
• 1 tablespoon Ener-G egg replacer see Notes
• 1/4 cup water see Notes
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 2 cups pureed or mashed cooked pumpkin or cushaw or winter squash, see Notes
• 1/2 cup brown rice flour see Notes
• 2 teaspoon baking powder
• 3/4 cup sugar
• 1/4 teaspoon ginger powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
2. Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
3. Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

Recipe Notes

*If you don’t have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs.

**The pie will come out best if the pumpkin is very dry, so after my pumpkin is mashed, I drain all the water off completely by putting it into a cheesecloth-lined colander and letting it drip over a bowl.

***I have made this pie with white rice flour and with whole wheat, and the rice flour pie was infinitely better than the ww, which was gluey. If you use another type of flour, do so at your own risk. Check the comments to see what has worked for other people.

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Unprocessed Recipes (Chef AJ)

Unprocessed Recipes

Source: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight by Chef AJ.

Paige's Recipe Notes: Salt free, oil free, sugar free recipes.

Lentil Tacos

Ingredients

• 1 cup chopped onion
• 1 garlic clove, minced
• 1 cup dry lentils, rinsed
• 1 Tablespoon chili powder
• 2 teaspoons ground cumin
• 1 teaspoon oregano
• 14 ounces water
• 1 cup salt-free salsa
• Salt-free seasoning, to taste

Instructions

1. Put everything in the crock pot and cook on high for 8-12 hours, stirring occasionally and adding water as needed. This taco filling can be used anywhere you would normally use a meat taco filling, such as in taco shells and on salads. 

Quick Sun Dried Tomato Marinara

Ingredients

• 1 cup oil-free sun dried tomatoes, soaked in water
• 3-4 fresh Roma tomatoes (approximately 12 ounces)
• 1 red bell pepper, seeded (approximately 8 ounces)
• 1-2 cloves garlic, peeeled
• 3-4 pitted dates
• 1 shallot (approximately 1 ounce) or red onion equivalent 
• 1 Tablespoon sun-dried tomato powder
• 3-4 fresh basil leaves

Instructions

1. In a blender, blend all ingredients until smooth. If you prefer a chunkier consistency, use a food processor fitted with the "S" blade and process all ingredients until desired consistency is reached. Serve over your favorite healthy noodles such as those made from rice, tofu, sea vegetables or zucchini. To make zucchini noodles, peel zucchini and then make noodles using a Spiralizer, Saladacco or vegetable peeler. 

Chef's Note: If you have a high-powered blender, you can make this sauce hot right in the blender.

Aunt Melony's Caesar Salad Dressing

Ingredients

• 2 cups water
• 1x15-ounce can cannellini beans, drained and rinsed
• 3 cloves garlic
• 3/4 cup lemon juice
• 4 Tablespoons low sodium miso
• 6 Tablespoons nutritional yeast
• 1 Tablespoon rice vinegar
• 1/2 teaspoon xanthan gum

Instructions

1. Place all ingredients in blender and blend until smooth. Add xanthan gum and blend again briefly. 

Chef's Note: This dressing is delicious on baked potatoes and steamed veggies.

Ginger Slaw

Ingredients

Slaw:

• 2 cups shredded carrots
• 2 cups shredded purple cabbage
• 2 cups jicama (cut into long thin strips)
• Cilantro and pumpkin seeds for garnish (optional)

Dressing:

• 1/2 cup orange juice
• Juice of one lime, plus zest
• 1/2 ounce fresh ginger, pressed

Instructions

1. Combine vegetables in a large bowl. Whisk dressing ingredients together and pour over vegetables. Garnish with cilantro and/or pumpkin seeds if desired. 

Sweet Potato Soup with Cannelini Beans and Rainbow Chard

You can also make this soup with butternut squash or white potatoes in place of the sweet potatoes. 

Ingredients

• 8 cups water or low sodium vegetable broth
• 2 Tablespoons sun-dried tomato powder
• 2 leeks (approximately 6 ounces), thinly sliced
• 2-3 large sweet potatoes (2 pounds), peeled and cut into uniform cubes
• 2 cans cannellini beans, rinsed and drained
• 1 pound rainbow chard, chopped
• 1/4 cup fresh squeezed lemon juice (with zest from lemons) 

Instructions

1. In a large soup pot, bring the water or vegetable broth to a boil. Reduce heat to medium and add the leeks. Cook for about 8 minutes until soft. Add diced sweet potatoes and cook another 8-10 minutes until tender. Add the beans and cook for an additional 2 minutes. Remove soup pot from heat and stir in chard so that it wilts. Stir in lemon juice and sun-dried tomato powder. Sprinkle chopped Italian parsley on top, if desired, and garnish with a fresh lemon twist. The preparation for this soup can be done in advance. You can have the leeks sliced, the sweet potatoes diced, the beans rinsed, the chard chopped, the juice squeezed and the water measured out. Then it takes only 20 minutes to cook it. This recipe can easily be doubled. 

Chef's Note: With the bright orange sweet potatoes, white beans, and rainbow colored chard, this is a very pretty soup. But if you can't find rainbow chard, feel free to substitute Swiss chard or any greens such as collards, spinach or kale. 

Fruity Quinoa

Ingredients

• 1/2 cup quinoa
• 1 cup orange juice
• 1/2 teaspoon cinnamon
• 1 teaspoon alcohol-free vanilla
• 2 Tablespoons currants or unsweetened dried cranberries

Instructions

1. Place quinoa, orange juice, cinnamon and vanilla in a sauce pan and bring to a boil. Reduce to a simmer, cover, and cook 10-15 minutes, until all of the liquid is absorbed. Stir in dried fruit.

Holiday Baked Yams

Ingredients

• 4 large yams, peeled and diced
• 2 ripe pears, peeled and diced
• 1 cup unsweetened dried cranberries
• 1/2 cup fresh orange juice
• 1 Tablespoon alcohol-free vanilla

Instructions

1. Preheat oven to 350 degrees F. Mix all ingredients together and place in a baking dish that has a lid. Cover and bake for one hour (or until soft). You should easily be able to pierce the yams with a fork.

Maple Glazed Brussels Sprouts

Ingredients

• 1 and 1/2 pound Brussels spouts
• 1/4 cup finely minced shallot
• 1/4 cup maple syrup
• 1 Tablespoon Dijon mustard
• 1 Tablespoon low sodium tamari
• 1 Tablespoon arrowroot powder
• Finely diced red bell pepper (optional)
• Chopped candied walnuts or spiced pecans (optional) 

Instructions

1. Cut off stems from Brussels sprouts and then cut in half. Cook for 2 minutes in boiling water. Drain and rinse in cold water. (This step can be done in advance.) In a heavy nonstick sauce pan, sauté shallots in vegetable broth or water for 2-3 minutes. Add Brussels sprouts and sauté for 4 minutes longer. Whisk together maple syrup, tamari, Dijon mustard and arrowroot. Pour over vegetables and cook 2 minutes longer until sauce is thickened. Garnish with red bell pepper or nuts, if desired. 

Chef's Note: If you don't want to use maple syrup, use date syrup and add 1/4 to 1/2 teaspoon of maple extract. 

Pineapple Unfried Rice

Ingredients

• 1 large can crushed unsweetened pineapple, drained (save the juice for sautéing without oil)
• 1 cup green peas
• 1 bunch scallions
• 1 red bell pepper, diced fine
• 4 ounces pea pods, sliced
• 1 bunch cilantro leaves, chopped
• 4 cups cooked brown rice, chilled
• 1/2 cup low sodium tamari  

Instructions

1. Heat 1/2 cup of the pineapple juice in a wok or non-stick skillet over medium-high heat. Add peppers and scallions and sauté 2-3 minutes. Add peas, pea pods and rice and cook for another 2-3 minutes. Add pineapple and tamari and cook for another minute or so. If mixture becomes too dry, add more pineapple juice as you are sautéing. Remove from heat, stir in cilantro, and serve. 

Chef's Note: For a spectacular presentation, serve in a hollowed out fresh pineapple half.

Quinoa Salad with Currants and Pistachios

Ingredients

• 1-16 ounce box of quinoa, cooked and cooled
• 1 cup lime juice and zest from limes (approximately 8)
• 1 ounce finely chopped scallions
• 1/2 ounce finely chopped Italian parsley
• 1/2 ounce finely chopped mint
• 2 cups currants
• 8 ounces raw pistachios

Instructions

1. Prepare quinoa according to the directions on the package. Place in large bowl and allow to cool. Juice and zest limes. Pour over quinoa. Add remaining ingredients and mix well. Chill. 

Chef's Note: Add pomegranate seeds when in season. Try substituting orange juice and zest for the lime, or unsweetened cherries for the currants. 

Spanish "Rice"

Ingredients

• 1 head of orange cauliflower
• 4 green onions, diced
• 2 tomatoes, diced
• 1 orange bell pepper, diced
• 2 Tablespoons fresh lemon juice
• 1/2 cup chopped cilantro
• 2 avocados, mashed
• 1 Tablespoon paprika
• 1 teaspoon chili powder
• 1 jalapeño pepper, diced (optional)

Instructions

1. In a food processor fitted with the grating blade, grate the cauliflower. Mix in the remainder of the ingredients by hand. 

Chef's Note: If you can't find an orange cauliflower, a white one is fine. If you want your dish less spicy, omit the seeds from the jalapeño. Make sure you wear gloves when cutting hot peppers and never touch your eyes!

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Thanksgiving - Old-Fashioned Apple Pie (Food & Wine)

Old-Fashioned Apple Pie

Source: Food & Wine. 

Active: 1 HR
Total time: 4 HRS 30 MIN
Servings: 8

Ingredients
Crust

• 2 1/2 cups all-purpose flour, plus more for rolling 
• 1 teaspoon salt 
• 2 sticks unsalted butter, cut into 1/2-inch dice and chilled 
• 1/4 cup ice water 

Filling

• 3 pounds apples, such as Pink Lady, Golden Delicious, Cortland or Jonathan—peeled, cored and sliced 1/4 inch thick 
• 1 cup sugar 
• 1/3 cup all-purpose flour 
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon freshly grated nutmeg 
• Pinch of salt 
• 2 tablespoons fresh lemon juice 
• 2 tablespoons unsalted butter, cut into small dice 
• 1 large egg, beaten 
• 2 tablespoons turbinado sugar, for sprinkling 

Instructions

1. In a food processor, combine the flour and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal. Drizzle the ice water over the dough and pulse in 1-second bursts until it just comes together. Turn the dough out onto a work surface, gather any crumbs and pat it into 2 disks. Wrap the disks in plastic and refrigerate until chilled, about 30 minutes. 
2. Preheat the oven to 425°. On a floured work surface, roll out 1 disk of the dough to a 12-inch round, a scant 1/4 inch thick. Ease the dough into a 9- to 10-inch deep-dish glass pie plate. Roll out the second disk of dough to a 12-inch round. Transfer to a wax paper–lined baking sheet and refrigerate. 
3. In a bowl, combine the apples with the sugar, flour, cinnamon, nutmeg and salt. Add the lemon juice and toss well. Let stand for 10 minutes, until the sugar dissolves slightly. 
4. Scrape the apples and any juices into the pie plate and dot with the butter. Cover with the top crust and gently press the edges together. Trim the overhanging dough to about 1 inch and pinch to seal. Fold the dough rim under itself and crimp decoratively. Brush the pie with the beaten egg and sprinkle with the turbinado sugar. Cut 3 small gashes in the top of the pie to vent the steam. 
5. Bake the pie on the lowest shelf of the oven for 30 minutes. Lower the oven temperature to 365° and bake the pie for 45 to 50 minutes longer, until the fruit juices are bubbling through the steam vents and the crust is deeply golden on the top and bottom; cover the pie loosely with foil halfway through baking to keep it from getting too dark. Transfer the pie to a rack and let cool for at least 2 hours before serving. 

Make Ahead: The cooled pie can be refrigerated for up to 2 days. Rewarm before serving.

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Mummy's Thanksgiving Recipes

Mummy’s Thanksgiving Recipes

Sweet Potato Casserole

1. Boil fresh sweet potatoes – cut in big chunks.
2. Mix with a little brown sugar and ground ginger (just a dash).
3. Cut up pecans and can of peaches and sprinkle on sweet potatoes .
4. Top with bag of mini marshmallows (big bag).

Macaroni

Ingredients

• shell noodles
• 16 oz sour cream 
• 2 pack cheddar cheese 

Instructions

1. Boil noodles 
2. Add fat free or reduced fat sour cream (I used reduced fat) (16oz).
3. Add a lot of garlic powder, little salt and pepper.
4. Mix in cheese to melt it (1 and a half packs of horizon organic white cheddar).
5. Pour in baking dish – sprinkle with yellow cheddar cheese (half of bag).

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Thanksgiving RAW Pie Crust (The Pure Bar)

Raw Pie Crust

Source: The Pure Bar.

Paige's Recipe Note: Used for Pumpkin Pie on Thanksgiving (really good crust).

It’s easy and super yummy, and best of all it is guilt free!

Ingredients
Crust

• 2 cups almonds
• 1 cup dates, soaked 1 hour to soften
• ¼ tsp vanilla
• ¼ tsp cinnamon
• splash of water if needed

Instructions

1. Place almonds in food processor and process until mealy. Slowly add in dates, water, vanilla, and cinnamon to form a dough consistency. Pat into a glass pie plate so that crust is at least ¼ inch thick.

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RAW Pumpkin Pie (This Rawsome Vegan Life)

Raw Vegan Pumpkin Pie with Whipped Coconut Cream

Source: This Rawsome Vegan Life.

Ingredients
Crust

• 2 cups walnuts
• 2 cups raisins
• Pinch of salt (optional) 

Pie Filling

• 1 sugar pumpkin, peeled, seeded and cubed (about 6-7 cups) 
• 1/4 cup melted coconut oil 
• 3-5 tablespoons coconut nectar or other preferred sweetener
• 1 teaspoon cinnamon
• 1/2 teaspoon each of nutmeg, ginger and cloves 
• Whipped coconut cream or cashew cream 

Instructions

1. To make the crust: pulse the walnuts in a food processor until they're crumbs, add the raisins and salt and process until it begins to stick together. Press into a pie dish and put in the fridge.
2. To make the filling: blend all the ingredients until smooth, adding however much of the spices you like. If it's quite runny, let it thicken in a bowl in the fridge. Spread into your crust and refrigerate overnight until it's set. Slice and serve with whipped coconut cream, cashew cream or your fave vegan ice cream!

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Vegan Pumpkin Pie (The Spunky Coconut)

Vegan Pumpkin Pie
gluten-free, grain-free, egg-free, dairy-free

Source: The Spunky Coconut.

Ingredients

Crust

• 2 cups almond meal flour (I use Bob's) or ground walnuts*
• 8 soft pitted dates (soak first if they are dry)
• 1 tsp cinnamon

Instructions

1. Add to food processor: almond meal flour or ground walnuts, dates, cinnamon. 
2. Puree until it begins sticking together. 
3. Press into a deep ceramic pie dish.

Note: You don't need to grease or line the dish first. The raw crust won't stick.

Ingredients
Filling

• 1.5 cups coconut milk
• 1.5 cups pumpkin puree
• 1/2 cup coconut sugar (which is low glycemic index)
• 20 drops vanilla liquid stevia
• 1/2 tsp sea salt
• 2 to 3 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp ground nutmeg
• 1/4 1/8 tsp ground cloves
• 1/2 tsp cardamom (optional)
• 4 tsp agar powder (Not flakes! You would need far more if you use flakes!)

Instructions

1. Add all ingredients except agar powder to a small pot. If you'd like a chai flavor, include cardamom.
2. Simmer till coconut sugar is just dissolved.
3. Add 4 tsp agar powder (Not flakes! You would need far more if you use flakes!).
4. Whisk agar powder vigorously while simmering for about one minute.
5. Pour over crust.
6. Refrigerate to set.I prefer to eat it room temperature.

Note: Ground walnuts are my favorite. I think they create a crust that tastes similar to a graham cracker crust. But I used almond flour in the photo above.

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Vegan Thanksgiving Ideas (Whole Foods Market)

Vegan Thanksgiving Ideas

Source: Whole Foods Market.

Gratitude Salad
A generous lacinato kale salad massaged to perfection with ripe red bell peppers, shredded carrots, and sunflower seeds in a creamy tahini miso dressing.

Savory Quinoa Stuffed Winter Squash
Baked winter squash stuffed with a medley of savory vegetables and quinoa with mushroom gravy.

Ooey Gooey Pumpkin Pie
A healthy twist on an old favorite. All raw – all vegan. Fully fresh ripe sugar pie pumpkin and sweet gooey dates in a pecan crust make this a dessert to LIVE for.

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