Pasta Primavera with Creamy Cauliflower Sauce

Adapted from Don't Waste the Crumbs

INGREDIENTS:

• 1 box spaghetti or fettuccine
• 1 tablespoon Earth Balance
• 2 cloves garlic, minced
• 1 onion, finely diced
• 4-6 cups fresh vegetables (carrots, bell pepper, broccoli...)
• fresh basil

• 1 head cauliflower

METHOD:

• Cut cauliflower up into equal pieces and steam until tender; set aside to cool
• Cook paste according to directions in water used to steam cauliflower
• While pasta is cooking, melt Earth Balance in large pot
• Add onion and garlic and cook on low until onions are transluscent
• Add vegetables including broccoli stems (not florets) and cook until barely tender
• Add broccoli florets and continue cooking until florets are barely tender
• Place steamed cauliflower into blender or food processor and puree until smooth
• Add cauliflower sauce, basil and pasta to vegetables and combine

Cranberry and Pear Pie

Adapted from About Food

INGREDIENTS:

• 1 9-inch pie crust
• 5 cups pears, peeled and cut into 1/4 inch slices
• 12 oz package fresh cranberries
• 1/4 cup sugar
• 1 tablespoon Earth Balance margarine
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon agar powder

      Topping:

• 1/2 cup brown sugar
• 3/4 cup flour
• 1/2 cup Earth Balance margarine at room temperature

METHOD:

• Preheat oven to 375 degrees
• Combine cranberries, sugar, margarine, maple syrup and apple cider vinegar in saucepan
• Simmer, stirring frequently, 3-4 minutes or until cranberries begin to pop
• Remove from heat and cool
• Stir in cinnamon, nutmeg and agar powder
• Stir in pears
• Pour into pie crust
• Crumble topping ingredients together and sprinkle over top of pie
• Bake for 10 minutes at 375 then reduce heat to 325 and bake an additional 60 minutes or until pears are soft
• Cool before serving

Vegan Pumpkin Pie

Adapted from Post Punk Kitchen

INGREDIENTS:

• 1 9-inch pie cust
• 4 cups pumpkin puree
• 3/4 cup maple syrup
• 1/2 cup almond milk
• 4 teaspoons oil
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1/4 teaspoon nutmeg
• pinch ground cloves
• 2 tablespoons cornstarch
• 1.5 teaspoons agar powder

METHOD:

• Preheat oven to 350 degrees
• Combine pumpkin, maple syrup, almond milk, oil, spices, cornstarch and agar powder in food processor until very smooth
• Poor into pie shell
• Bake for about 90 minutes or until center looks semi-firm instead of liquidy
• Remove from oven and cool on rack for 30 minutes
• Chill for 4 hours before serving

White Bean Stew with Pumpkin and Kale

Adapted from Healthy Green Kitchen

INGREDIENTS:

• 2 cups dried white beans, soaked
• 2 bay leaves
• 1 onion
• 4 cloves garlic, minced
• 3 ribs celery,sliced
• 3 carrots, sliced
• 1/2 teaspoon salt
• 2 cups sugar or cheese pumpkin puree
• 1 bunch kale, stems removed and sliced
• 5 cups water

METHOD:

• Put beans in large soup pot, cover with water by 2 inches, bring to boil and boil for 10 minutes
• Skim off foam, lower heat, add bay leaves and 1/2 of the onion cut in wedge
• Simmer for an hour or until beans are tender; remove bay leaves and onion; drain
• Saute garlic and the other half of the onion, chopped, in oil
• Add celery and carrots and salt, saute 5 more minutes
• Add water and vegetables to beans and bring to a boil
• Stir in kale and pumpkin puree and continue cooking 20-30 minutes until vegetables are tender

Apple Pecan Bread

Adapted from VegBaking.net

INGREDIENTS:

• 3 apples, peeled
• 1/2 cup maple syrup
• 2 tablespoons golden flax meal
• 2 teaspoons lemon juice
• 6 tablespoons oil
• 1/4 cup sugar

• 1 1/4 cups whole wheat flour
• 1 cup all purpose flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon baking powder
• 3/4 cup chopped pecans

METHOD:

• Preheat oven to 350 degrees
• Combine 2 peeled apples, maple syrup, flax meal, lemon juice, oil and sugar in food processor and let sit
• Combine flour, baking soda, baking powder, pecans and the third apple cut into small cubes in a large mixing bowl
• Combine wet and dry ingredients
• Pour into greased loaf pan
• Bake for 1 hour

Pasta with Sausage and Kale

Adapted from Giant Food Stores

INGREDIENTS:

• 2 red onions
• 2 fennel bulbs, trimmed
• 2 cloves garlic, minced
• 2 tablespoons oil
• 1 teaspoon dried oregano
• 1 bunch kale, stems removed and sliced
• 1 pound Tofurky Italian Sausage, sliced
• 8 oz curly pasta

METHOD:

•  Preheat oven to 400 degrees
• Cut onion into wedges and fennel into 1/2 - 1 inch pieces
• Combine onion, fennel, oil, garlic and oregano
• Spread on parchment paper lined baking sheet
• Roast for about 25 minutes or until tender
• Meanwhile cook pasta in boiling salted water adding in kale when the water returns to a boil
• Heat a small amount of oil in a skillet and fry the sausage for about 5 minutes
• Combine pasta, sausage and vegetables