Costume and Party SuperCenter

2 egg replacers (2 TBL Bob’s Red Mill Egg Replacer whisked with 6 TBL water)
1 1/4 cup Silk Pumpkin Spice drink (seasonal at Whole Foods)
2/3 cup sugar
1 tsp pumpkin pie spice
1/2 tsp sea salt
1 can (15 oz) pumpkin (do not use pumpkin pie filling)
1 9-inch unbaked frozen pie crust (Wholly Wholesome dairy-free)

Preheat oven to 425 degrees F. In a large bowl, whisk together prepared egg replacer and Silk. Add in sugar, spice, and salt and whisk to combine. Add pumpkin and whisk until smooth.

Place frozen pie crust on cookie sheet. Pour mixture into unbaked frozen pie crust. Bake for 15 minutes, then reduce heat to 350 degrees F, leaving pie in the oven, and bake an additional 50 minutes. Cool on counter and then refrigerate over night. Enjoy with non-dairy whipped topping (SoyaToo)

Costume and Party SuperCenter

8 chocolate sandwich cookies (Whole Foods 365 brand or Newman O’s dairy-free)
1 8 oz container Tofutti Better Than Cream Cheese or Galaxy brand
3 TBL agave nectar (light)
1 15 oz can pureed pumpkin (do not use pumpkin pie filling)
2 tsp pumpkin pie spice
1 10 oz box of SoyaToo soy whip (use 1 1/2 cups and save the rest for whenever) (Whole Foods refrigerator section)
sugar-free gummy worms for decoration

Place cookies in a zip-lock baggie, close bag leaving a corner opening, and crush cookies with a rolling pin.

In a medium bowl, beat the boxed soy whip until firm. Measure out 1 1/2 cups and put in refrigerator until ready to use. Place remaining whip topping in a separate container to refrigerate and use whenever.

In a large mixing bowl, beat the Tofutti cream cheese and agave until smooth and creamy. Add in the pumpkin and pumpkin pie spice and mix well until combined. Fold in 1 1/2 cups soy whip topping until combined. Spoon mousse into 8 small dessert dishes.

Sprinkle crushed cookie crumbs evenly among all dishes and decorate with gummy worms. Perfect for Halloween! If you do not want the Halloween version, then you do not need the cookies or gummy worms. Delicious year round.

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2 cups Silk Soy Vanilla
1 large box (3.8 oz) Dr. Oetker Organic Vanilla Pudding
1 tsp pumpkin pie spice
1 cup canned pumpkin
1 10.14 oz box of SoyaToo Soy Whip (frig section, whip until firm peaks formed & refrigerate until ready to use)
1 graham cracker pie crust (Arrowhead Mills brand is honey and dairy free)

Make pudding on stove according to box directions using the 2 cups of Silk Soy Vanilla Milk. Cool completely before combining with other ingredients. Once chilled, stir pudding and add in pumpkin spice and pumpkin and whisk until combined. Fold in already whipped SoyaToo and combine ingredients. Spread in graham cracker pie crust. Refrigerate for 2 hours and enjoy. Garnish with whip topping and a sprinkle of nutmeg.

Tip: Sprinkle flaxseed on top of crust before pouring in pudding mixture, or sprinkle a little on top of your piece. Flaxseed adds fiber and omega-3.

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1 small container non-dairy yogurt ( I like 6oz Whole Soy Co. Plain)
1/2 cup canned pumpkin puree
1 banana
2 tsp almond butter
1/2 cup vanilla soymilk ( I like Silk Very Vanilla)
1/4 tsp pumpkin pie spice
5 ice cubes

Add all ingredients to a blender and blend until smooth. Tastes like holiday in a cup.

Makes 1 serving

Costume and Party SuperCenter

1/2 gallon apple cider
5 cinnamon sticks
zest of 1/4 lemon
zest of 1/4 orange
3/4 tsp ground cloves
1/2 tsp ground allspice
1 1/2 cups clear spiced rum

In a large pot, add cider, cinnamon sticks, zest of both lemon and orange, cloves, and allspice. Over high heat, bring to a boil and boil for 5 minutes, then reduce heat and simmer for 15 minutes. Remove from heat and add in rum. Serve and enjoy!

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1/2 cup (1 stick) Earth Balance
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground pepper
2 chipotle chiles in adobo, seeds removed and finely chopped
6 ears of corn on the cob, cleaned but left in husks

In a small bowl, combine earth balance, garlic, salt and pepper, mashing together with a fork. Add chipotles and mix well. Use a rubber spatula to transfer the mixture to a 12 inch piece of plastic wrap. Roll mixture, in wrap, to form a log (about the size of 1 stick of earth balance. Chill in the refrigerator until ready to use.

Preheat gas grill on medium-high for about 10 minutes keeping lid closed. Place corn on grill and cook for 12 minutes, turning occasionally to brown the husks evenly. Serve immediately with chipotle butter on the side.

Tip: Instead of chipotle, try using freshly chopped herbs or squeezing a fresh lime wedge over your corn.

iTunes & App Store

1 package Nate’s frozen vegan meatballs
1 14oz can jellied cranberry sauce
1/2 cup brown sugar
1 TBL Dijon mustard
1/2 cup red wine

In a small bowl, mix cranberry sauce, brown sugar, mustard and wine until combined. Place frozen meatballs in large skillet and pour sauce over meatballs to cover. Simmer on low, covered, for 30 minutes.

Vegan meatballs are not as firm, so be careful if you move them around in the pan and when you remove them from the pan. Serve over a bed of long grain white rice. Or, you can let cool slightly and serve alone on individual mini plates with a toothpick or mini fork.

iTunes, App Store, iBookstore, and Mac App Store

1 lb soy crumbles (frozen)
2 TBL olive oil
1/4 cup taco seasoning, fill with water to 1 cup line and stir
taco shells
Daiya shredded cheddar cheese
shredded lettuce
sour Cream (Tofutti or Follow Your Heart)
red bell pepper (diced into bite-size pieces)
diced scallions or chives
salsa
guacamole

In large skillet or wok, add olive oil and soy crumbles. Heat medium to high and toss for 3-5 minutes.  Add taco seasoning mixed with water, cover and simmer for 5 minutes.

Heat taco shells in oven according to instructions. 
Layer taco shells with cheese, crumbles, more cheese, lettuce, sour cream, red bell pepper, and scallions. Serve with sides of salsa and guacamole, or layer these in if preferred.

Diabetics, use iceberg lettuce cups instead of taco shells.

Tip: I like to spoon the sour cream into the bottom corner of a small zip-lock baggie and seal closed, leaving a small section unsealed to let the air out. Snip the bottom corner (small snip) and squeeze out the sour cream into taco shells. You can do the same for the guacamole. This lets you control the amount you use and disperse it evenly in the taco shells.

Use leftovers for a Taco Salad

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1 cup quinoa
2 cups water (use Imagine no-chicken broth or vegetable stock instead to add more flavor)
2 TBL olive oil
1 medium brown onion, finely chopped
2 cloves garlic, pressed through garlic press
1 1/2 cups sweet potatoes, chopped
1 tsp cumin
2 handfuls of fresh baby spinach leaves
2 TBL lemon juice
1 TBL Braggs or tamari
1 TBL maple syrup
1/4 cup sliced almonds (can use chopped nuts, like almonds, walnuts or pecans)
salt and pepper to taste

1 medium red bell pepper, core removed and chopped adds more color and crunch (Optional)

In a medium saucepan, add water and quinoa and stir. Bring to a boil, then cover and reduce heat to low and simmer for 15 minutes. Fluff with a fork and set aside to cool.

In a large skillet on medium heat, heat oil and add in onion, garlic, and sweet potatoes and saute until sweet potatoes are tender but firm to the bite.  Add in cumin (if using bell pepper, add in now) and saute for 2 minutes. Set aside.

If using chopped nuts, toast in a small saucepan over medium to low heat until toasty brown, about 8-10 minutes, shaking the pan to evenly toast all pieces.

In a large bowl, whisk together the lemon juice, Braggs and maple syrup. Add spinach leaves and toss to coat. Add in quinoa, sweet potato mixture, and nuts and stir gently to combine. Salt and pepper to taste. Serve warm or chilled.

Serves 4

Sweet Potatoes are loaded with sweet flavor and nutrients that help boost the immune system and provide disease-preventing, cancer-fighting benefits. Loaded with vitamins A and C, this tuber vegetable acts as an anti-inflammatory.

Low on the glycemic index this root vegetable has less of an effect on blood glucose levels, making it desirable for diabetics.

US iTunes, App Store, iBookstore, and Mac App Store

1 head of broccoli, cut into small pieces and rinsed
1 TBL Earth Balance
1/4 tsp lemon juice
salt to taste

Cheese Sauce:
1 TBL Earth Balance
8 TBL Silk Original (use 1-2 TBL more after adding cheese if you like sauce thinner)
1/4 cup Daiya yellow shredded cheese
1/4 cup Daiya mozzarella shredded cheese

Place cut broccoli in medium pan and fill bottom with water. Over medium-high heat, bring to low boil, with cover on, and reduce to a low simmer so broccoli steams, about 5 minutes. Drain water, add in 1 TBL Earth Balance and lemon juice, salt lightly to taste, toss, and place cover back on until ready to use.

While broccoli is steaming, make the cheese sauce. In a small pan, warm Earth Balance and Silk over low-medium heat. Add in Daiya cheese and stir until melted and combined.

Plate broccoli and drizzle on cheese sauce.
Serves 4-6