Pumpkin Pecan Cake

Cake Ingredients:
1 c. whole wheat flour
3 c. unbleached white flour
2/3 c. Soy Good Milk Powder
2 Tbsp. Rumford Baking Powder
2/3 tsp. salt
1 Tbsp. cinnamon
1/2 tsp. ginger
1 1/4 c. canned pumpkin
2/3 c. pure maple syrup
1 1/2 c. Florida Crystals
2/3 c. canola oil
1 Tbsp. vanilla
2 c. cool water
1 c. chopped pecans

Frosting Ingredients:
1 pkg. Mori-Nu Tofu
1 pkg. Mori-Nu Pudding Mate - Vanilla flavor
2 tsp. vanilla
1 container of Tofutti Cream Cheese - plain
Caramel Glaze:
1 c. pure maple syrup
6 Tbsp. cornstarch

Garnish:
1 c. chopped pecans
Approximately 25 pecan halves

Direction for Cake:
1. In a large bowl mix the flour, baking powder, Soy Good Powder and salt together.
2. In another bowl mix the pumpkin, cinnamon, ginger, pure maple syrup, Florida
Crystals and vanilla.
3. Add the 2 cups of water and slowly mix the liquid ingredients with the dry.
4. With a mixer or by hand, whip at a low speed until everything is well blended. Fold in
the chopped pecans.
5. Spray three 9” pans with vegetable oil spray. Line the bottom of each pan with wax
paper.
6. Pour the cake batter evenly into three pans. Bake at 350 degrees for 30-35 minutes or
until a toothpick inserted in the middle of the cake comes out clean.
7. Be careful not to over-bake this cake. Cool for 5 - 10 minutes and place upside down
on three different plates to cool.
8. When the cake is cooled, place one layer on the cake platter and frost, then place
another layer on top of it and frost, then add the top layer and frost the top and sides of
the cake.
9. Be sure when frosting the tops of the cakes to leave enough frosting for the sides of the
cake.
10. Press the chopped pecans into the sides around the bottom of the frosted cake.
11. On top of the cake drizzle the Caramel topping, letting it run down the sides of the
cake.
Top with pecan halves. Enjoy!

Directions for Frosting:
1. Put all the ingredients for the frosting in a blender, and blend just until smooth. You
may have to stop and start a few times to scrape sides of the blender.
Directions for the Glaze:
1. Pour the Maple Syrup into a medium saucepan. Save just enough of the cold maple
syrup to mix with the cornstarch.
2. Blend the cornstarch and syrup together until smooth and set aside.
3. When the Maple Syrup is boiling, add the cornstarch mixture and whip constantly with
a wire whisk until the syrup thickens. It will take about 10-12 minutes to thicken.
4. Pour into another dish to cool. When cooled, drizzle it over the top and sides of the
cake.

Source: 3abn recipe

Chili

Chili Seasoning
Blend until powder
6 bay leaves
2 t dried basil
1/3 C parsley flakes
1 T oregano
Transfer to a small mixing bowl and add
1 1/2 t onion powder
1/2 t garlic powder
1/4 C paprika
5 T cumin
Mix well. Store in an airtight container.
Source:
Tasty Vegan Delight by Gloria Lawson and Debbi Puffer

Chili
Put into a Crock Pot
10 C water
2 1/2 - 3 C dried kidney beans
1 whole potato, peeled
1 whole onion
Cook on high rill beans are done. Remove potato and onion from the beans and discard them. Drain the beans.
Add
4 T Chili Seasong (see recipe below)
2 T cumin
1 t onion powder
1 t sea salt
1 small onion, chopped
2 cloves garlic, minced
8 C fresh tomato, chopped
1/2 C tomato sauce
1 lb fresh water tofu, crumbled
1 C chopped bell pepper
1/2 C corn (optional)
Cook on medium-low till warmed or ready to eat.
Garnished with chopped green onions (optional)

Beets and Basil Fried Rice

4 small beets, chopped
4 small carrots, chopped
2 cups brown rice, cooked
¼ C basil, chopped
1 T olive oil
TT pure sea salt
TT soy sauce with no MSG

Cook and cool brown rice overnight. Stir fry chopped beets and carrots in olive oil (at low heat) until soft. Mix in cooked brown rice. Stir-fry for 2 minutes. Combine the mixture with chopped basil and continue stir-frying for another minute while sprinkle pure sea salt and soy sauce to taste. Enjoy while it’s warm!

Sesame Crackers

1/2 cup flour
1/4 cup soy flour
1 tablespoon sugar
1 tablespoon black sesame
1 tablespoon tahini
mix the ingredient to form crumbles or crust-like
add
1 to 2 tablespoon water
knead the mixture into dough
roll the mixture into thin sheets. Cut the thin dough into crackers
Bake for 30 minutes at 300F

Easy Hummus

2 C chickpeas, cooked
1/3 C fresh lemon juice
1 T sesame tahini
4 - 6 cloves garlic
1 1/2 t sea salt
a bunch of basil, chopped
2 t dried basil
2 t italian seasonings or mix herbs of your choice (optional)

Mash chickpeas. Mix the all ingredient together. Enjoy it on a sandwich with tomatoes, onion, alfalfa, and romaine lettuce

Misuyo's Mochi

1 C soy yogurt*
1 C sucanat or florida crystal sugar
1 C glutinous rice flour or mochiko
Corn starch as needed

Red bean paste, rolled into balls

Mix all ingredients. Steam for 15 minutes and stir with fork. Steam for another 15 minutes and stir again. Repeat this step once more until the mixture is sticky.

Cover a large plate with cornstarch. Place the sticky mixture onto the cornstarch and pat the surface of the mixture with cornstarch until the surface is no longer sticky.

Cut the mixture into small ball and flatten it. Wrap it around the red bean paste. Enjoy.

*for different colors blend 2 T spoons of your favorite fruits (ie: blueberries, strawberries, mango) or 1 t green tea powder with the soy yogurt

Peculiar Morning Glory Muffin

2 C flour
1 C sugar
2 t baking soda
2 t cinnamon
½ t salt
2 C grated carrot
1 large granny smith apple, grated
½ C raisins
½ C chopped walnuts or pecans
½ C shredded coconut
3 T apple sauce
2 T corn starch
2/3 C olive oil
2 t vanilla
In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Stir in carrots, apple, raisins, pecans/walnuts, and coconut.
In another bowl, mix apple sauce and corn starch. Stir in olive oil and vanilla. Pour over the dry ingredients and stir just until moistened. Spoon batter into greased muffin tins. Bake at 350 F for 20-35 minutes or until done.