Pumpkin Pie

1 can (15 oz) pumpkin puree
3/4 cup cane cane sugar
2 tsp pumpkin pie spice
1/2 tsp salt
1/2 block water-packed silken tofu
1 1/2 cup cashew cream*
1 pie crust (graham cracker or dough)

Preheat oven to 425°F.

Combine pumpkin, sugar, spices, salt, tofu, and cashew milk in a blender. Pour the mixture into the pie crust and bake for 15 minutes, then reduce temperature to 350°F and bake for another 45-50 minutes.  If there is any remaining batter, pour into a small ramekin and bake alongside the pie for a lovely custard.

*Note: To make cashew cream, soak 1 cup of cashews in water for at least 8 hours, drain, and then blend cashews with 3/4 cup warm water.

Buckwheat Pancakes

1 cup buckwheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1 cup non-dairy milk
1/4 cup + 2 tbsp hot water
1 tbsp vegetable oil
1-2 tbsp fruit jam
1 dry egg replacer

In a medium mixing bowl, sift or whisk together the flour, baking powder and soda, cinnamon, and salt. In a small bowl, combine the margarine, jam, and hot water and let sit for 1-2 minutes. Give the mixture a stir, then mix in the dry egg replacer.  Add the contents of the bowl, along with the milk, to the dry ingredients and mix until combined. Let the batter sit for a few minutes before cooking.

Fry the pancakes in a small amount of margarine or oil on medium heat (I usually use a 3 tbsp disher to portion the batter for each pancake, and cook for 2.5 minutes on the first side, 2 minutes on the second). Serve with maple syrup or extra jam that's been warmed.

Herbed Polenta

2 cloves garlic, minced
2 tbsp olive oil

4 cups hot water

1 cup coarse cornmeal
1 tbsp dried thyme
1/2 tsp dried rosemary
1/2 tbsp salt
9-10 grinds black pepper

Heat the oil in a large pot over medium-low heat and cook the garlic for 2-3 minutes. Carefully add the water to the pot along with the herbs, salt, and pepper, then raise the heat to high. Once the water begins to boil, slowly whisk in the cornmeal. Lower the heat to medium-high and cook for 10-15 minutes, whisking the mixture constantly. If the mixture becomes too thick to whisk, use a wood spoon to continue stirring. Pour into a dish and refrigerate until firm.

Ginger Roasted Almonds

Preheat your oven to 250°F.

1 1/2 cups whole raw almonds
2 tbsp agave nectar (amber or dark)
2 tbsp warm water
1 tsp vegetable oil
1 1/2 tsp ground ginger
1/2 tsp salt
1 tbsp cane sugar (optional)

Heat the agave, water, oil, and ginger in a large non-stick pan over medium-low heat. After the mixture has started to heat through, stir in the almonds to coat and evenly sprinkle on the salt. Cook for 5-7 minutes, stirring frequently. Remove the almonds from the heat and spread them in a single layer on a sheet pan lined with parchment paper. Bake for 20 minutes. After removing, you can sprinkle the almonds with the sugar, if using. Allow the almonds to cool completely before storing.

Coconut Almond Cupcakes

Preheat your oven to 350°F.

Pulse the following in a coffee grinder for 10 seconds:

1/4 cup + 1 tbsp + 1 tsp dried coconut

Add the finely chopped coconut to a medium mixing bowl and combine with the following dry ingredients:

1 cup spelt flour
1/4 cup almond meal
1/2 tsp salt
1 1/4 tsp baking powder

In a large bowl, whisk together the following wet ingredients:

1/3 cup vegetable oil
3/4 cup cane sugar
1 ener-g egg substitute
2/3 cup non-dairy milk
1 tsp almond extract
1/2 tsp vanilla extract

Add the dry ingredients into the wet and whisk until just mixed.  Pour the batter into a cupcake pan (filling each cup 2/3 of the way full) and bake for 22-25 minutes, until a toothpick inserted into the cupcake comes out clean.

In a medium bowl, whisk together the following ingredients (which should all be at room temperature) to make the frosting:

1/4 cup dairy-free margarine
1 1/4 cups powdered sugar
1/2 tsp coconut rum
1/4 tsp vanilla extract
1/4 tsp almond extract
coconut (or other non-dairy) milk as needed

Allow the cupcakes to cool, then frost and sprinkle with toasted coconut (bake dried coconut in a 350°F oven for 5-7 minutes, stirring once halfway through).

Curried Quinoa Flatbread

1 cup quinoa flour
2 tbsp almond meal
1 tsp mild paprika
1/2 tsp curry powder
1/2 tsp ground ginger
3/8 tsp salt
1 1/4 cup hot water

Add all of the ingredients to a medium mixing bowl and whisk thoroughly to combine.  Allow the batter to sit at room temperature for 1-2 hours.

Heat the oven to 400°F with a medium-sized baking stoneware inside. Once the oven and the stone have pre-heated, pour the batter onto the middle of the stone and let it spread outwards towards the edges. Bake for 20 minutes, until the bottom of the flatbread has just started to brown. Remove the flatbread using a straight metal spatula and serve while still warm.

Chickpea Flatbread

Add the following to a coffee grinder and pulse until fine:

3 tbsp short-grain brown rice
1 tbsp sesame seeds

Add the ground rice and seeds to a medium mixing bowl along with:

3/4 cup chickpea flour
1 tsp mild paprika
1/4 tsp ground cumin
1/8 tsp garlic powder
few cracks black pepper
3/8 tsp salt
1 cup hot water

Whisk the mixture to combine, and allow to sit at room temperature for 1-2 hours.  The dry ingredients in the batter will hydrate as it sits and any lumps can easily be whisked out after that.

Heat the oven to 400°F with a medium-sized baking stoneware inside.  Once the oven and the stone have pre-heated, pour the batter onto the middle of the stone and let it spread outwards towards the edges.  Bake for 20 minutes, until the bottom of the flatbread has just started to brown.  Remove the flatbread using a straight metal spatula and serve while still warm.

[Notes: dry to wet ratio in this recipe is 5:4, while the ratio in many recipes for Italian socca are closer to 4:5 or 2:3.  flatbread is a complete protein with the addition of rice and sesame to the chickpeas.]