Irresistible Pumpkin Pie (gluten, processed sugar, dairy, egg free!)

A whole food version of classic pumpkin pie that you can feel good about eating and serving to your family! Video and nutrition information below.

Wholesome Pumpkin Pie

8 servings - 15 minute prep - 45 minute baking time

Crust ingredients

2 cups almond flour

1/2 teaspoon salt

3 Tablespoons flax meal

1 Tablespoon apple cider vinegar

1/4 cup water

Filling ingredients

1 - 15 ounce can pure pumpkin

1 Tablespoon vanilla

1.5 teaspoon fresh lemon juice

1/4 teaspoon salt

2.5 teaspoons pumpkin pie spice

1/4 Cup corn starch

1 & 1/4 cup medjool dates or twelve large dates (remember to remove the pits!)

3/4 cup unsweetened soy milk (or other plant milk of your choice)

Directions:

1. Preheat oven to 350 degrees and locate a 9 inch pie pan.

2. In a large bowl, mix together almond meal, flax, and salt.

3. Add the vinegar and water while mixing. Use hands to mix dough together until it forms a ball.

4. Press dough into pie pan, evenly spreading dough out until thickness is consistent. Poke holes with a fork into the crust to allow even cooking. Bake crust for 10-15 minutes, remember to set a timer. While crust bakes start on the filling.

5. Add all filling ingredients to a high speed blender and blend for a few minutes until extremely smooth. You will have to take off cover and scrape down sides a couple times. If blender is struggling add a dash more of soy milk.

6. Once crust has baked for 10-15 minutes and your filling is smooth and tastes delicious, add it to the crust. Smooth out the surface. Pop back in the oven and set your timer for 45 minutes.

7. Once done allow to cool completely. This pie is great to make a day or two ahead of time. Serve with coconut whip cream or cashew whip cream sweetened with dates if you are avoiding all processed sugars.

Calories per slice: 316 8.5 grams of protein 8 grams of fiber 169% of your daily vitamin A

Gram's Fall harvest soup

Nothing feels more comforting to me than sitting at my grandma’s table, chatting with her and my sisters while we wait for my grandma to finish dinner. Growing up with her as my next door neighbor, this happened quite a lot. But in those days it was pork chops, pot roasts and plenty of other meat and potato style dishes. These days she cooks a lot more plant-based because my grandma and the majority of our family prefers it that way as well.

I am so grateful she has adapted because I want her to be alive for as long as possible and she is an amazing cook. This fall harvest soup is one of the most requested soups anytime one of us is home. She usually makes a double batch and freezes the rest for the next time someone is home. This recipe is the perfect fall soup because it utilizes everything that is most fresh and in season.

Grams fall harvest soup

serves: 8 prep: 10 minutes total time: 1 hr 15 min

• 1 Medium onion, finely chopped

• 3 cloves of garlic minced

• 3 pounds frozen diced sweet potatoes (or fresh and chopped)

• 2 Medium apples (honey crisp work great)

• 1 tsp Sweetener (maple syrup, honey, or brown sugar)

• 2 tsp rubbed sage

• 1/2 tsp chili flakes (omit if sensitive to spicy)

• 1/2-1 tsp salt & pepper

• 5 cups of veggie broth (1 Tbsp better than bouillon paste + 5 cups water)

• 2 cans of cannellini or white kidney beans rinsed and drained (or other bean of choice)

• 3 cups chopped kale

• 1 Can of coconut milk

1. In a big soup pot (6 quart), heat a splash of water or (2 Tbsp of oil) over medium-high heat. Cook onion for 6-8 minutes or until tender. Add garlic; and cook for a minute longer splashing water in pot to prevent sticking.

2. Stir in sweet potatoes, apples, sweetener, seasonings and broth. Bring to a boil. Reduce heat; simmer, covered, 25-30 minutes or until potatoes are tender.

3. Puree soup using an immersion blender. If you don't have an immersion blender allow soup to cool slightly and blend in batches in your blender then return to pot. Add beans and kale cook for 10 minutes and stir in coconut milk. Serve with toasted pumpkin seeds, vegan Parmesan or any other toppings of choice.

To freeze allow soup to cool. You can separate portion sizes by container or use a muffin tin and pour soup in. Place in the freezer allowing soup to set up. Once set up pop out soup and place in a big freezer bag. Empty out any air from the bag. Title soup and date with a black marker. Best with 3-4 months of making.

Pesto Pasta Tofu Bowl

Simple & Sweet: Pineapple banana green smoothie

I can almost feel the energy pumping through my veins after a bright green smoothie! It truly is good mood food!

Using baby spinach is a good green to start with because it is naturally sweet and less bitter. The sweetness from the pineapple and banana do a great job masking any taste of greens! If you are new to greens you can always start with less and build up more little by little. This is around 350 calories and would be good for a light breakfast or snack to curb a sugar craving!

• 1 cup frozen pineapple or mango

• 2 cups fresh  baby spinach

• 2 bananas (ripe and spotty is best)

• 1 cup water or almond milk

• 1 Tbsp flax meal (add peanut butter or a scoop of oats to make more filling

Blend together for 30-60 seconds or until very smooth! Add more or less liquid depending on how you prefer your smoothies! If you blender is struggling, stop blending add a little more liquid and try again.

Smoky roasted sweet potatoes

Crunchy Italian Chickpeas

A truly satisfying meal has to have a good balance of flavor while having some variation in texture! Whatever my veggie based meal may be, I always have to have a crunch. Croutons or broken up chips work but often the contain a lot more oil than I would like, so I prefer to bake my own crunch instead!

These crunchy chickpeas are ideal for adding to a salad or nourishing bowls while adding fiber and protein! This version is Italian herb flavored but feel free to change the spices up! Curry or taco seasonings are also delicious!!

Crunchy Italian Chickpeas

10 minutes to prep — 45 minutes to bake

1 15 ounce can of chickpeas (rinsed and patted dry)

1 Tbsp olive oil

1 tsp Italian seasoning

1/2 tsp salt

1/2 tsp onion powder

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Drain and rinse chickpeas. Place chickpeas in a clean towel and rub them gently to dry off extra moisture. The skin on the beans will start to come off which is helpful in achieving a crispy result. The drier you get the chickpeas the better the crunch will be.

Place dried chickpeas on baking sheet and drizzle with oil and salt. Mix up well with your hands to get oil and salt all over the beans.

Bake for 45 minutes or until golden and crisp (they do crisp as they cool). Take out and shake chickpeas halfway through baking time.

When time is up, sprinkle chickpeas with Italian seasonings and onion powder mixing well to incorperate. Allow beans to cool 5-10 minutes. Chickpeas will stay good up to 5 days out on the counter in a bowl with a breathable lid, such as a paper towel or in a baggie that is not zip locked.

Enjoy for snacking or on top of salads, nourishing bowls or curries!

10 Minute TVP Tacos

10 minute spread