Pumpkin pie has always been a staple in my home on the holidays. It’s rich creamy texture blended with fragrant pie spices is warm and comforting and brings back many happy memories of childhood. That’s why when I decided to try a vegan lifestyle I was a little hesitant to try a vegan pumpkin pie. I tried recipes made with tofu and I wasn’t happy with the taste. I tried other recipes made with coconut cream. They’re better but many recipes don’t have enough spices.
Harvest pumpkin pie is a vegan recipe using coconut cream with the tasty spices I remember. If you don’t like pie spice try cutting the spices in half and tasting before baking the pie. You can also use either pumpkin pie spice or cinnamon, nutmeg, cloves and ginger separately.
I love fresh, crunchy salad but I have to admit that if a salad takes too long to prepare it isn’t a week night staple for me. That’s why I like kitchen sink salad. Kitchen sink salad is easy to make and easy to adjust to the season. Just use any vegetables you have hanging around in your refrigerator. Add four cups of salad greens to three cups of mixed chopped vegetables. You can also cook up some sweet potatoes to add to the mixture. Yum!
The mustard lemon dressing is olive oil based. It’s made with the goodness of Canadian maple syrup, mustard, garlic and lemon juice. I prefer a tart dressing so this recipe is not too sweet. So if you like your salad sweet add a little more maple syrup.
Store leftover dressing in the refrigerator and use it as a marinade for Tempe or Tofu. Sop up the marinade with Homestyle Bread. Delicious!
It’s Thanksgiving again in Canada and at this time of year pumpkin spice baked goods and drinks are found just about everywhere.
Pumpkin spice drinks can be costly but there is a simple solution. Cost effective pumpkin spice syrup is easy to make and when added to your drinks can give you the fall taste you love at a fraction of the cost.
It contains only 5 ingredients and can be stored for up to a week in the refrigerator. You can use fresh or canned pumpkin. Just make sure if you use the fresh version that the vegetable has been processed and is very smooth
Cost effective pumpkin spice syrup can also be used in baked goods. Try making a pumpkin muffin and infusing the centre with the filling after baking. You might have to thicken the recipe a bit more to do this.
You can use the syrup in many drinks. Try adding a tablespoon to your coffee or making a quick latte. I like heating almond or cashew milk and adding a tablespoon to the hot mixture.
If you like a stronger spice flavour simply add more of the syrup to your beverage.
One of the major hurdles to becoming vegan is replacing common food groups in baking. The vegan replacements below are for eggs, milk, cream and other common baking ingredients. I hope you find it helpful.
1 tbsp ground flaxseed + 3 tbsp water
1/4 cup pureed tofu
1 tbsp chia seeds + 3 tbsp water
1/4 cup avocado
1/4 cup applesauce
1/4 cup pumpkin
1 mashed banana
3 tbsp aquafaba
1 tsp baking soda mixed with 1 tbsp white vinegar
Almond, soy, cashew or coconut Milk – Equal parts
1 cup = 1 cup nut milk + 2 tbsp lemon juice
Agave Syrup, Maple Syrup or Rice syrup to taste
3/4 cup soy milk + 1/4 cup vegan margarine
soy, coconut, almond or cashew yogourt (equal parts)