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Healthy Recipes
Two of my favorite recipes for Thanksgiving
Vegan Pumpkin Pie
Make or buy crust of your choice for a 9" pie
3 cups cooked, pureed pumpkin or canned pumpkin
1/2 cup pure maple syrup
1/2 cup plain unsweetened soy milk (or other alternative
4 teaspoons olive oil
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons cornstarch
1 teaspoon agar powder
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1. preheat oven to 350 degrees F. Have the pie shell ready.
2. In a blender, pulse together the pumpkin, maple syrup, soy milk, olive oil, cinnamon, ginger, nutmeg, salt, cornstarch, and agar powder until very smooth. Pour filling into the prepared pie crust shell.
3. Bake the pie for 60 -65 minutes, until center is set and semi firm.
4. Remove the pie from the oven and transfer it to cooling rack for 30 min. Refrigerate the pie for at least 4 hours until chilled and set before serving.
Pumpkin Banana Muffins
Ingredients
2 soft bananas
1/2 cup honey or maple syrup
2 eggs from egg replacer (I use Ener-G brand)
1 teaspoon vanilla extract
just under 1 cup Himalayan Tartery Buckwheat flour (super nurtrition flour on bigboldhealth.com) or you can use a whole wheat flour too
1/2 cup pumpkin puree
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup dairy free choc chips
1/2 cup walnuts chopped
1/4 cup chia seeds
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1. preheat oven to 375 degrees F
2. mix with mixer the bananas, honey, egg replacers, vanilla, pumpkin puree.
3. in separate bowl, add flour baking powder and baking soda, salt, cinnamon, mix well and add to wet mixture.
4. mix in choc chips, walnuts, chia seeds
5. pour into a well oiled or sprayed muffin pan
6. bake for 22-25 min. (check them at 20 min.)
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