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pumpkin seeds from your carved pumpkins
sea salt
water
1 TBL olive oil

Preheat oven to 400 degrees F.

Rinse pumpkin seeds and remove any part of the pumpkin that remains. Measure pumpkin seeds. For every 1/2 cup of seeds, use 2 cups of water and 1 TBL of salt for every 1 cup of water. So, for 2 cups of seeds, use 8 cups of water and 8 TBL of salt. Bring seeds, water and salt to a boil. Once boiling, reduce to simmer for 10 minutes. On a cookie sheet, spread 1 TBL of olive oil to coat. Drain and spread the seeds on the oiled cookie sheet. Bake for 20 minutes, tossing seeds half way through. Let cool before eating.

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2 boxes (3.8 oz each) Dr. Oetker Organics Vanilla cooked pudding and pie filling mix
4 cups Silk Soy Milk (Very Vanilla)
1 15oz can pumpkin (do not use pumpkin pie filling)
3 tsp pumpkin pie spice blend

Make vanilla pudding, following Dr. Oetker box instructions. Once pudding is cooked, whisk in the can of pumpkin and pumpkin pie spice blend until combined. Divide among 8 ramekins and refrigerate for at least 1 hour before serving.

Tip: add soy or rice whipped topping, graham crumbles or freshly sliced bananas.

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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.

iTunes & App Store

4 hibiscus tea bags
1/2 cup fresh mint leaves
4 cups boiling water
2 cups apple juice
2 cups cold water

In a large saucepan, combine tea bags, mint and boiling water and steep for 10 minutes. Remove tea bags and mint and add in apple juice and cold water. Stir and pour into pitcher. Refrigerate until chilled. Serve over ice and garnish with fresh mint sprigs. Serves 8

Flora2000

1/3 cup freshly squeezed lime juice (about 3-4 limes)
8 oz plain dairy-free yogurt (Whole Soy Organic Soy Yogurt Plain non-gmo)
1/3 cup agave nectar light
2 cups filtered water
1 TBL vanilla extract
1/8 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
14 oz coconut milk (So Delicious Sugar Free Vanilla Coconut Milk)

In a large bowl, mix all ingredients. Refrigerate for 2 hours before serving. Pour into glasses and garnish with a dash of cinnamon.

Variations: Add crushed graham crackers (honey free) to the rim of glasses, or blend over ice (rum optional), or freeze into ice pop trays.

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1/2 cup Silk Soy Milk Very Vanilla
1 cup orange juice (I like Naked OJ)
1/2 banana, best if cut into pieces and frozen
1 tsp vanilla extract
1 tsp lemon juice
6 ice cubes

Blend all ingredients, except for ice, until smooth, combined, and frothy (30 seconds-1 minute). Add in ice and blend for another 30 seconds.

Makes about 2 cups

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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.