Faith, Hope and VeggiesI can do everything through him who gives me strength – Philippians 4:13

Pumpkin Pasta

1 Lb of small shaped whole wheat pasta

1 15 oz can of pumpkin

1 package of silken tofu

1 TBSP olive oil

1 small onion diced

1/2 tsp salt

1/4 tsp cinnamon

2 TBSP fresh sage chopped

3/4 Cup vegetable broth

Bring a large pot of water to a boil and cook the pasta to al dente.  Blend the pumpkin and the tofu in a blender or food processor until it is smooth.  Heat the oil in a large skillet and then cook the onions for about 5 minutes.  Add the salt, cinnamon, and sage to the onions and cook for 1 minute.  Add in the pumpkin and tofu mixture and cook for about 2 more minutes.  Slowly stir in the broth.  You may not use all of the broth if you would like a thicker sauce.  Combine the drained pasta with the sauce and serve right away.

Sugar Cookies

1 cup non-hydrogenated vegetable shortening

2 Cups sugar

1 cup soy milk at room temp.

2 tsp lemon extract

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

5 cups unbleached flour

Cream the shortening and the sugar in a mixer.  Once it is combined (about 5 minutes) and fluffy add the milk and the lemon extract.  In a large bowl combine the dry ingredients.  Add the dry ingredients to the wet slowly and mix just until combined.  Refrigerate the dough for at least 2 hours.

Preheat the oven to 400.  Roll out half of the dough (keep the other 1/2 refrigerated until ready to use) on a well floured surface about 1/2 inch thick and cut out the cookies.  Place the cookies on an ungreased cookie sheet and bake 8 to 10 minutes until the edges are lightly browned.  Remove the cookies from the pan and let cool on a rack.  Cool completely before frosting.

Frosting

1/4 cup earth balance

1/4 cup shortening

3 cups powdered sugar

3 tbsp soy milk

1/2 tsp lemon or vanilla extract

In a mixer combine the butter and the shortening.  Add in the powdered sugar and mix slowly until the sugar combines with the butter and shortening. Mix at high speed for about 5 minutes.  Add in the milk and flavoring and mix another 5 minutes until it is light and fluffy.  Chill the frosting for at least 15 minutes before you use it.

This recipe can be doubled to frost a cake as well.

Pumpkin Pie Oatmeal

1 serving:

1 cup of water

1/2 cup oats

pinch of salt

1 tsp pumpkin pie spice

1 TBSP honey or other liquid sweetener

2 heaping tbsp pumpkin

Optional:  splash of non-dairy milk, nuts

Bring the water to a boil and add the oats.  Cook for about 5 minutes until the oats are tender.  Add it the remaining ingredients and cook for another minute or so.  Serve right away.

Pumpkin Pancakes

2 cups soy milk

1 tsp apple cider vinegar

1 cup whole wheat flour

1 cup unbleached flour (or more whole wheat, but the pancakes won’t be quite as fluffy)

1/4 cup sugar (you can always use a different sweetener like agave or maple syrup)

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp pumpkin pie spice

1 cup canned pumpkin (plain pumpkin, not pie filling)

2 Tbsp canola oil

1 Tbsp molasses

1/2 cup chopped walnuts

Combine the milk and the vinegar and set aside.  Combine all the dry ingredients in a large bowl.  Add the milk and the remaining ingredients to the dry mix.  Stir until just combined.  Cook over medium high heat until browned on each side (flip when the top get all bubbly).  About 3-4 minutes per side.

Black Bean Burgers

1 cup oat coarsely ground in a food processor

4 cups of cooked black beans

1 cup of your favorite salsa

2 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1/2 cup of chick pea flour, divided

Canola oil

Put the ground oats in a large bowl.  In a food processor combine the beans, salsa and spices.  Pulse the mixture until it is still a little chunky (you do not want it smooth).  Add the bean mixture and 1/4 cup chick pea flour to the oats and mix.  Form into burgers (I like them a little on the thin side).  Put the remaining flour in a small bowl and lightly dredge the burgers.  I try to make the burgers about an hour before I am ready to cook them and let them sit in the fridge to firm up a little.  Brush lightly with canola oil on both sides and then grill or cook in a skillet over medium high heat until they are browned.  They just take a few minutes on each side.

Cranberry Walnut Cake

1 cup of rolled oats finely ground in a food processor

1 1/2 cups of whole wheat flour

1 tsp baking soda

2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

3/4 cup cranberry sauce

1/2 cup  unsweetened apple sauce

1/4 maple syrup (you could substitute honey)

1/4 cup apple or orange juice (try to use no sugar added juice)

1/2 tsp almond extract

1/2 cup chopped walnuts

Preheat the oven to 375.  Combine the ground oats, flour, baking powder, baking soda, salt and cinnamon.  In a separate bowl combine the cranberries, maple syrup, apple sauce, juice and extract.  Add the dry ingredients to the wet and stir until just combined.  Mix in the walnuts.  Spread the batter in a greased 9 inch baking dish and bake for 30 minutes.  Remove it from the pan and let cool on a rack.

Lentils with Mushrooms

1 medium onion sliced

2 cups vegetable broth

1 cup lentils rinsed

2 Tbsp olive oil

2 cups sliced mushrooms

2 tsp dried thyme

2 Tbsp sage

salt and pepper to taste

Bring 1/2 cup of water to boil in a sauce pan and add the onion.  Cook the onion for about 30 minutes adding more water as needed to keep it from sticking.  While the onion is cooking bring the vegetable broth to a boil in a pot.  Add the lentils and cook for 20 minutes until tender.  Once the onion is slightly caramelized, remove it from the pan to a plate.  Add the oil to the pan and cook the mushrooms until they are browned.  You may want to do this in 2 batches so they brown.  Add the onion, lentils, and herbs to the mushrooms.