Boil water, add to flax meal, stir and let stand for 10 minutes.
Mix sugar, pumpkin, oil, vanilla, and flax meal mix.
Add flour, baking powder, baking soda, cinnamon and salt. Stir to mix well.
Add chocolate chips and stir.
Bake at 375 for 10-12 minutes.
edium bowl, whisk together the pumpkin, water, vinegar, sugar, vanilla, oil
Heat rapeseed oil in a pot over medium heat, add sesame seeds, and toast until golden brown, about 3 minutes. Add chopped onion; cook and stir until soft and translucent, about 5 minutes.
Stir pumpkin cubes into the pot and cook, stirring frequently, about 5 minutes. Stir in curry paste and mix well with the pumpkin. Pour in coconut milk and dissolve vegetable bouillon. Cover and bring to a boil. Reduce heat and cook until pumpkin is soft, 15 to 20 minutes. Season with salt and pepper. Serve sprinkled with green onions.
Add the vanilla extract, and pumpkin puree. Cover. Blend a minute
Preheat oven to 425.
mix sugar, salt, cinnamon, ginger and cloves in a small bowl.
mix together all wet ingredients in meduim size bowl.
gradually mix dry and wet ingredients together.
pour mixture into pie crusts.
bake in preheated oven for 15 minutes.
reduce tempto 350 and bake 40 - 50 minutes or until knife inserted in the middle comes out clean.
cool on wire rack for 2 hours.
enjoy the best vegan pumpkin pie ever!
Preheat oven to 350.
Combined wet ingredients and dry ingredients separately in separate bowls. Add wet ingredients to dry ingredients, mix well to combine.
Spoon a tablespoon of mixture onto greased cookie sheet an inch apart. Bake at 350 for 20 minute or until firm. Cool on cookie sheet for 10 minuets then move to wire cooling rack.
Combine ingredients for icing and set aside.
Apply icing to cookies after cookies are completely cooled.
arge baking sheet.
Place pumpkin seeds into the same bowl
and cinnamon together.
Add pumpkin and milk alternately with the
n the vanilla extract and pumpkin.
Add flour mixture to
ogether sugar, oil, egg replacers, pumpkin and vanilla. Add wet ingredients
ell. Beat in water and pumpkin on low speed. Add flour
Preheat oven to 350 degrees F (175 degrees C).
Beat cream cheese, white sugar, and brown sugar in a bowl until smooth, about 2 minutes. Add pumpkin puree, yogurt, pumpkin spice, egg replacer, and salt; beat until creamy, about 3 minutes. Pour mixture into the prepared pastry shells.
Bake in the preheated oven until a knife inserted into the center of the pies comes out clean, 60 to 70 minutes.
lour. Stir in nuts and pumpkin. Wash the 8 pint size
an.
Note:Preparing Fresh Pumpkin.
There are many different
--With Food Processor: Add all ingredients (except nuts) to bowl of food processor. Process until well combined.
--With Electric Mixer: Combine cream cheese and brown sugar in a large bowl. Mix until well combined. Add pumpkin, pumpkin pie spice, and vanilla. Mix until well combined.
b>pumpkin, whisking until thoroughly combined. Add garlic salt and 4 ounces vegan
n a separate bowl, mix pumpkin puree, almond milk, applesauce, coconut
arefully peel and seed the pumpkin.
Cut into chunky 2
ound baking pans.
Combine pumpkin, spices, sugar, melted butter, soy
arge mixing bowl mix together pumpkin, sugar, oil and vanilla. Sift