Toss all salad ingredients together. Serve with Creamy Apple Pumpkin Dressing.
Blend all ingredients in a Vita-Mix or other powerful blender. If desired, add more soy milk or water for a thinner dressing.
In a soup pot, saute onion and garlic in 2-3 tablespoons water until tender. Add curry powder and parsley and mix well. Add vegetable broth and pumpkin, and mix well using a wire whisk. Simmer on low for 20 minutes, stirring occasionally.
Remove 1/4 of the soup and add to blender along with the dates and cashews. Blend until smooth. Stir back into rest of soup and add soy milk. Heat through before serving.
Preheat oven to 350 degrees F.
Mix arrowroot powder, water, aminos, and tofu together in a high-powered blender. Add walnuts & blend until smooth.
Saute onions, celery, and mushrooms in water with seasonings and herbs until vegetables are soft, stirring occasionally.
In a bowl, mix together tofu mixture, vegetables, bread crumbs and cooked rice.
With a paper towel, spread a small amount of olive oil in a loaf pan. Add mixture to pan and bake for 1 hour and 15 minutes. Let cool for 30 minutes. Turn loaf out and slice.
Note: May be served with low sodium ketchup and thinly sliced raw onion.
Cut potatoes into two inch pieces and place in pot. Cover with water & boil, covered, until fork tender. Drain, place in a bowl and mash with a potato masher. Add soy milk and whip with a beater until creamy & smooth. Wilt spinach over low flame. Mix spinach and parsley into potatoes. Serve with White Wine and Onion Gravy or Vegan Gravy.
Note: There's no need to peel the potatoes if they are organic.
Simmer all ingredients until liquid is reduced and mushrooms are tender and juicy. Serve over baked tofu, mashed potatoes. or steamed broccoli.
Steam sweet potatoes for 10 minutes, adding the apples the last 5 minutes. Pour into baking dish. Combine remaining ingredients, Pour mixture over potatoes and apples and mix well. Bake at 350 degrees for 30 minutes covered and 15 minutes uncovered.
Note: This dish may be eaten hot or cold.
Cut squash in half and remove seeds. Place face down in a baking pan. Add 1/8 inch of water. Cover pan loosely with aluminum foil. Bake at 350 degrees for 30 minutes. Meanwhile, mix apples, pecans and raisins together in a small bowl. Take squash out of oven and place apple mixture in hollowed out bowl of squash. Sprinkle with cinnamon. Cover loosely with foil and bake another 30 minutes, or until squash and apples are soft.
Steam green beans until crisp tender. Meanwhile, toast slivered almonds for two minutes in a 200 degree oven or on the lightest setting in a toaster oven. When green beans are done toss with almond oil, almond meal, and garlic powder. Sprinkle with toasted almonds.
Preheat oven to 425 degrees.
Pie Crust: Mix oats, almonds, flour, and date sugar. Blend oil and water together with a wire whisk. Add to dry ingredients and mix until it holds together. You may need to add a little more water. Spray 9-inch pie dish lightly with cooking spray and press the crust to thinly cover the bottom and sides of the pie dish.
Pie Filling: In a blender combine the pumpkin and date sugar. Add raisins, spices, arrowroot powder, and tofu. Blend until smooth. Pour mixture into pie shell and bake for 15 minutes then lower heat to 350 degrees. Cover crust with strips of aluminum foil to prevent burning, and bake for an additional 35 minutes.
While pie is in the oven make the Cashew Cream. Blend all ingredients together in a Vita-Mix or other powerful blender.
Serve slightly warm or cold with a dollop of Cashew Cream.
Note: The pie filling will firm up as it cools.
Combine pumpkin, banana and pineapple. In a separate bowl, combine rest of ingredients. Stir in pumpkin mixture. Drop by tablespoonfuls onto cookie sheet and press down slightly. Bake for 10 minutes at 350 degrees.
Note: You may use fresh or canned sweet potatoes instead of the pumpkin.
Makes 16 cookies.