Vegan Morning Glory Muffins

Ingredients:
2 "eggs"
3/4 cup canola oil
1/4 cup nondairy milk
2 tsp vanilla
2 cups unbleached flour
1 cup packed brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1 1/2 cups shredded carrot
1/2 cup coconut
1/2 cup raisins
3/4 cup chopped pecans

Steps:
1. Preheat oven to 350. Place paper baking cups in muffin pan.
2. In large bowl, beat "eggs," oil, "milk," and vanilla with wire whisk until well blended.
3. Add flour, brown sugar, baking soda, cinnamon and salt; stir until dry ingredients are just moistened. Stir in carrots, apple, coconut, raisins, and 1/2 cup of pecans.
4. Divide batter evenly among muffin cups, filling each about 3/4 full. Sprinkle remaining pecans over batter.
5. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.

Serves: 18

Vegan Pecan PIe

Ingredients:
1/2 cup sugar
1/2 cup brown sugar
2 tablespoons flour
4 tablespoons soy milk
2 "eggs"
8 tablespoons vegan butter, melted
1 teaspoon vanilla
1 cup pecans
1 graham cracker crust

Steps:
1. Preheat oven to 375. Combine all ingredients, they come out watery.

2. Pour into the pie shell. Cover the edges of the pie with foil. Place on a cookie sheet and put into the oven for 20 minutes.

3. Reduce oven temperature to 275 degrees. Bake for 20 minutes or longer.

4. Check, center should be slightly soft, but if it seems too watery, bake for 20 more minutes.


Serves: 6-8

Vegan Stuffing

Ingredients:
6 cups bread, diced
2 tbs. vegan butter
1 medium onion, diced
3 stalks celery, sliced
2 large carrots, peeled and thinly sliced
1/4 tsp rosemary
1/4 tsp thyme
1/4 tsp sage
1/4 cup fresh parsley, chopped
3 tbs golden raisins
1 apple, chopped
1/4 cup chopped walnuts
1/4 cup chopped pecans
1 1/2 cups vegetable stock
salt and pepper, to taste

Steps:
1. Preheat oven to 350 degrees.
2. Place vegan bread in a 9 x 13 baking pan and place in oven for about 15 minutes, until the vegan bread is well toasted. Meanwhile, warm the margarine in a saucepan and sauté onion, celery and carrots over medium heat until onion is translucent.

3. Remove vegan bread from oven and add onion mixture, herbs, parsley, raisins, optional apple, nuts and salt. Mix well. Carefully drizzle the stuffing with vegetable stock and toss gently.

4. Bake, covered, for 20-30 minutes.

Vegan Green Bean Casserole

Ingredients:
1 lb. chopped mushroom
1/4 cup vegan butter
4 tbs. flour
1 cup soy milk
1 cup vegan sour cream
2 cans of French cut green beans
2 cups corn flakes cereal
1 block vegan mozzarella
onion powder, garlic powder, salt and pepper to taste.

Steps:

1. Preheat oven to 350
2. Melt butter in a heavy pan.
3. Add mushroom, cook 3-4 minutes
4. Add flour, cook one minute stirring continuously
5. Remove from heat and add soy milk, stirring continuously, bring to a simmer.
6. Whisk together vegan sour cream and mushroom mixture.
7. Add onion powder, garlic powder, and salt & pepper.
8. In a medium sized casserole dish, crumble half of the cornflakes to create bottom crust
9. Drain the water from the green beans and layer on top of the corn flakes.
10. Pour your sauce mixture from the saucepan on top of the green beans and cornflakes. Crumble the remaining cornflakes and sprinkle them on top.
11. Top with grated vegan mozzarella.
12. Bake, covered, for 15 minutes, or until lightly browned.

Serves 6-8