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“1 cup soy margarine creamed, 1/2 cup confectioners sugar, 1 tb nut milk, all creamed. In a separate bowl, combine 2 1/4 cups flour, 1 cup ground cashews, and 1/4 t of salt. Mix in mixer. Form into balls and roll in additional confectioners sugar. Bake on 350 Fahrenheit for 15 minutes and once they are cooled roll in more confectioners sugar.
“Drain water from tofu, cut into slices. Heat up a pan w/ olive oil and season it with Italian herbs, salt, pepper, and vegan poultry seasoning. Place tofu slices in pan, squeezing lemon on one side, letting it cook, then turning it and adding more lemon and herbs.”
Pink himalayan salt, black pepper, poultry seasoning
Directions:
Sautee sausage until brown, add the onion and garlic (minced), season and let it cook for 5 more minutes. Chop up the four potatoes, adding that and the broth to the sausages after the 5 minutes. Cover and let cook until potatoes are soft (around an hour). Once they’re soft; add in the almond milk, olive oil and creamer. Add in kale/spinach, season again and top with grated vegan cheese.
“Using two eggs worth of Follow Your Heart Veganegg and a square pan, cook the egg on both sides before rolling it and cutting it into slices. Hand form cooked sticky rice into ovals, adding the sliced vegan egg on top. Cut pieces of long nori paper and wrap them around; making them stick by dipping your fingers in water”
2 cups chia seeds (any type works, but I like black chia seeds)
2 tbsp Raw agave nectar (or to taste)
1/2 cup sliced raw almonds
1/4 cup shredded coconut
Combine all ingredients in a leak proof container and SHAKE SHAKE SHAKE.
Leave the mixture to sit in the fridge for 10-15 minutes or until the desired consistency, and you now have a healthy vegan dessert!
In a medium sized saucepan, combine the chorizo and black beans, and let simmer on medium heat for about five minutes. at this point, add the spinach and spices, and let it cook until the liquid has all cooked off. This should take anywhere from ten to twenty five minutes. Add the lime juice, and cook for three to five more minutes. Remove from the heat, and serve on flour tortillas, Garnish with lettuce, onion, and cilantro to taste.
Crust: (i made like 4 batches of dough so the measurements arent super accurate )
3 1/2 cup flour
1 3/4 cup melted vegan butter
1 1/2 cup almond milk
mix everything together, you might have to add more flour to thicken it
i would recommend salting it because mine came out kind of bland!
Filling:
2 potatoes, peeled, diced and boiled (be careful not to over boil)
half 14.4 oz package of peas (follow instructions on bag)
1 9oz bag of steamed lentils (optional, follow instructions on package)
2 large carrots, peeled, quartered, diced and boiled
1/2 chopped onion
1 package vegan gravy (follow instructions on package)
Preheat oven to 450*
Okay, so after I made the dough I fit it into the ramekins (makes roughly 2 regular sized pot pies and 7 cupcake sized ones) and put into the fridge to chill. Then I made everything needed for the filling and mixed it together in a large bowl, including the gravy. Add salt and pepper to taste. Then put the filling into the ramekins and cover with the leftover dough, place into oven and bake for 15 minutes!!
Add in nondairy milk, vegetable oil, water, flax egg, and pumpkin puree.
Whisk together until there are no clumps.
Pour even amounts into 2 cake pans.
Bake 25-30 minutes.
While that is baking, start to prepare your filling.
Place vegan cream cheese in a mixing bowl and beat until light and fluffy.
Add the whipped cream that you already made. (see notes)
Add powdered sugar, pumpkin puree, and pumpkin spice. (see notes)
Once your cakes are removed from the oven and cooled, slice off the rounded top of whichever cake will go on the bottom (this is a two-layered cake).
Cover the top of the bottom layer of cake with filling, add on top layer of the cake, and frost that as well.
Place pecans on the top of the torte then drizzle with vegan caramel or maple syrup.
Chill until ready to serve.
* to make vegan whipped cream chill a can of coconut milk in the fridge for 24 hours, open can and scoop the thick top layer into a mixing bowl. Add in 1 tsp vanilla and 3-4 Tablespoons of powdered sugar.
** pumpkin pie spice is a combination of cinnamon, nutmeg, ginger, allspice, and cloves so it is very easy to make at home
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