GF Vegan pumpkin pie

Easy–and the crust and the pumpkin filling all just mix up in the food processor. Recipe was found   https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/

Hover if you want a gf vegan version without the coconut items here is a different version https://nannykimsrecipes.blogspot.com/2023/10/pumpkin-pie-vegan.html?m=0

Ingredients:

CRUST

• 1 ¼ cups raw cashews
• ½ cup rolled oats (gluten-free)
• 2 pitted medjool dates (I omitted and it was fine)
• ¼ tsp sea salt
• 2 ½ tsp ground ginger
• ¾ cup gluten-free flour blend (if not gluten-free, sub spelt or all-purpose flour)(me-GF Bisquick)
• ¼ cup scoopable (firm) coconut oil (virgin or refined for less-prominent coconut flavor // or sub avocado oil for similar result)
• ¼ cup maple syrup, plus more as needed

FILLING

• 2 cups pumpkin purée (unsweetened // we like Libby’s brand)
• 2 ½ Tbsp arrowroot starch (for thickening)
• ¾ cup full fat coconut milk (canned)
• ¼ cup coconut sugar (or sub organic brown sugar)
• ¼ cup maple syrup
• 1 Tbsp pumpkin pie spice (or store-bought)

Go to link for how to https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/

PS the 9 inch springform pan makes it easy

Here is her video

Cranberry jello dish/ old fashioned

Above is without the cream cheese topping and below is the finished dish and NOTE: this is good without the topping too if you don't want the cream cheese! 


I found the recipe here: https://www.thekitchenismyplayground.com/2019/11/7-up-cranberry-jello-salad.html  If you go to the link you will also discover links to other jello type dishes.

This is good for church pot luck or Thanksgiving or whatever. Easy to make, but you need to make it early in the day or the night before.

Pictured above is 1/2 of the recipe--I had it in about a 9 by 7 pan I believe. The full recipe is 13 by 9. I just used 1/2 the ingredients. 

Full recipe ingredients:

INGREDIENTS:

Cranberry Jello Layer:

• 1 c. 7-up soda (boiled with the water)
• 1 c. boiling water
• 2 ( 3 oz.) packages raspberry Jell-o
• 2 (14 oz.) cans whole berry cranberry sauce
• 1 (20 oz.) can crushed pineapple, drained (BUT reserve the juice)
• 1 c. chopped pecans

Topping:

• 1 (8 oz.) package cream cheese, softened
• 1 T. granulated sugar
• 1/4 c. pineapple juice (reserved from draining the can of crushed pineapple)
• about 1/4 c. pecan pieces and/or chopped pecans

Directions at https://www.thekitchenismyplayground.com/2019/11/7-up-cranberry-jello-salad.html
Read more at https://www.thekitchenismyplayground.com/2019/11/7-up-cranberry-jello-salad.html#oY1d4BhBFH4LC61l.99

NOTE: I had to wait till mine had jelled 4 hours to spread the topping, earlier than that it was not set firm enough to spread without mixing the jello and the topping! 



A different salad is Mandarin Orange salad--I haven't made it but it looks good-I found this on facebook.

MANDARIN ORANGE SALAD!! My family's favorite side dish!!

Ingredients:
1 pkg Vanilla Instant Pudding Mix (use dry) I would use sugar free
1 Large can Crushed Pineapple (undrained)
2 Medium/Large cans Mandarin Oranges (drained)
1 pkg Cool Whip 8 oz ( and you could use fat free)

Directions:
Mix together Cool Whip and Instant vanilla pudding (do NOT make the pudding, just use it dry). Add undrained crushed pineapple and both cans of drained Mandarin Oranges. (Use as many mandarins as you like, more/less) Save a few mandarin oranges to decorate the top of salad. Refrigerate until it thickens again maybe a couple of hours before you need to use it.

Kale, wild rice, apple, walnut salad

Nice change up salad found at https://eatwithclarity.com/apple-and-kale-salad-with-maple-tahini-dressing/.   

Note: I prefer leaving out the wild rice

INGREDIENTS

Salad:

• 1 bunch curly kale 
• 1 1/2 cups cooked wild rice (about 1/2 cup uncooked) (can omit)
• 1 large apple 
• 1/4 cup walnuts
• 1/4 cup pomegranate airls 

Dressing:

• 1/3 cup olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey or maple syrup
• 2 cloves garlic, finely minced
• 1 1/2 tbsp dijon mustard
• 1/4 tsp salt
• Black pepper to taste

Go to the link for directions. She had a good idea for preparing the kale by washing and massaging it under warm water. I tore it up.Then I cut it with my kitchen scissors to get bite sized pieces. A bit of lemon would be good in this too.I used straight dark wild rice, she used a mixed kind. I didn't need as much as the recipe called for, but it would depend on how much kale you use.

Another optional way is using the ingredients below:

Ingredients

• 4 cups Kale, shredded
• 1/2 cup Apple, chopped
• 1/3 cup Walnuts, chopped
• 1/4 cup Lemon Juice
• 1/4 cup olive oil
• 2 tsp. honey or maple syrup

recipe found  :https://www.freshfitkitchen.com/kale-apple-and-walnut-salad/#wprm-recipe-container-5545

Red lentil soup/ Moroccan carrot

Morroccan carrot red lentil soup/very hearty and tasty/loving the seasonings. Recipe found here: https://www.acedarspoon.com/moroccan-carrot-red-lentil-soup/

For the how to --go to the link.  Here are the ingredients you need:

INGREDIENTS

• 2 Tablespoons olive oil
• 1/2 medium sweet onion, chopped
• 3 garlic cloves, minced
• 2 cups chopped carrots or about 4 medium carrots, peeled and chopped
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 teaspoon coriander
• 1/2 teaspoon paprika
• 1/4 teaspoon cinnamon
• 2 cups red lentils, rinsed until water runs clear **
• 1-15 oz can diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Garnish:
• Fresh cilantro or Italian parsley
• Lemon wedges
• **NOTE: on the red lentils. Some brands cook fast and I have had other brands take forever. Those brands might do better with a pre-soak time!

Tempeh sandwich

This was yummy and easy. I found the recipe here: https://www.loveandlemons.com/tempeh-vegan-club-sandwiches/   The link also tells how to make a special spread to go with it if you desire--I just used hummus.

I marinated and baked the tempeh and then used GF toast, tomato, spinach and hummus--also thinly sliced cucumber is good on this sandwich.

Ingredients for the tempeh marinade:

• 1 (8-ounce) package tempeh, sliced into about 15 slices
• ¼ cup tamari
• 2 tablespoons extra-virgin olive oil
• 2 tablespoon rice vinegar
• 2 tablespoon maple syrup
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Freshly ground black pepper

Cut tempeh in 16 slices then

Marinate it at least 30 min in frig.  Cook at 425 on parchment paper for 15-20 minutes or until starting to turn black on edges---or however you like!

Vegan substitution for chicken or turkey

We really liked the Tofu this way and if you are not vegan , but are cutting back on poultry you can always make a gravy using cream of mushroom or cream of chicken soup. But for the full vegan recipe here is the link for the Tofu: https://fatfreevegan.com/blog/2010/02/25/baked-tofu/  and here is the link for the gravy found at the bottom of this link: https://blog.fatfreevegan.com/2008/11/mushroom-lentil-and-wild-rice-timbales.html#gravy

The ingredients you need for the Tofu:

extra firm Tofu
poultry seasoning
soy sauce

The temp is 375 F for 30 to 35 minutes flipping 1/2 way at the 15 minute point.

Directions: go to her webpage at the above link.


Another vegan gravy recipe--I have not tried can be found here: https://www.connoisseurusveg.com/vegan-gravy/?utm_source=newsletter&utm_medium=email&utm_campaign=healthier_vegan_holiday_recipes&utm_term=2019-11-17

Lentil feta grape walnut celery salad

Nice change up salad. I like the texture combo.  This recipe can be found here: https://www.cheaprecipeblog.com/2011/10/lentil-feta-grape-and-walnut-salad-recipe/  Note--I would prefer a different dressing--it was too tart for me. I think goat cheese would be nice with this.