Category Archives: gluten free

Vegan, Gluten-Free Italian Fettucine is So Easy to Make!

One of the things we missed the most after we decided to pursue a vegan, gluten-free diet was Italian food. The cuisine is hearty and delicious, but most restaurants serve it with huge dollops of cheese (not to mention pasta made from whole wheat flour and eggs). What’s an Italian food lover to do? Fortunately, October happens to be mushroom season where we live. Chanterelles were on sale at our local supermarket for an insanely low price, and we had a brainstorm. After some deliberation, we were able to whip up this simple, but elegant dish. It’s inexpensive, a cinch to prepare, and will fill you up on a chilly autumnal evening.

INGREDIENTS

2 cups chopped chanterelle mushrooms
1 cup chopped white mushrooms
1/4 teaspoon sea salt (not iodized)
1/4 cup olive oil
1-2 cloves chopped garlic
1/2 cup fresh chopped Italian parsley (If you have trouble finding Italian parsley at your supermarket or co-op, try this dish with chopped basil, instead! Yum!)
Pinch or two of hot pepper flakes
Pinch or two of fresh ground pepper
1/4 cup water
3 cups cooked, gluten-free fettucine (we used a brown rice variety that turned out perfectly!)

INSTRUCTIONS

Place the mushrooms, sea salt, olive oil, garlic, parsley, water, red pepper flakes, salt, and pepper into a large saucepan and cook at low heat for 15-20 minutes. Do not overcook, or the mushrooms will get mushy. They should retain a slight springiness.

Meanwhile, cook the pasta in a large pan according to package directions. Add a splash of the cooking water to the mushroom mixture and drain the rest of the pasta. Pour the noodles into the pan with the mushroom mixture and stir gently until everything is thoroughly combined and all the water has evaporated. Turn off the burner, remove your delectable concoction from the stove and toss the mushrooms and the pasta together a couple of times to remove excess moisture. Scoop onto plates and serve! If you have any vegan mozzarella or parmesan cheese, you can sprinkle it on top. Otherwise, you’re going to be just fine without it.

This wonderful dish serves 3-4 people. It’s great by itself as a light dinner. For a more robust meal, add a salad and/or a loaf of gluten-free bread. Maybe some gluten-free beer or red wine? Go wild! Leftovers store well in a covered container in your refrigerator for up to three days and taste great reheated. We’re quite sure they won’t last that long.

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The Soup Nazi’s Mulligatawny Soup in the Instant Pot! Vegan and Gluten-Free!

The Soup Nazi’s mulligatawny soup recipe has been around for years, and it’s amazing, and delicious. But up until now it hasn’t been reworked for the Instant Pot, and we felt that it really needed to be. So here is the Instant Pot Soup Nazi’s mulligatawny soup recipe!

But first, before anything else, it’s called the “Soup Nazi’s” soup based on a Seinfeld episode, which in turn was based on an actual soup restaurant in New York City, Soup Kitchen International (you can read more about that here). The point is, we didn’t name it.

The original recipe, which we’ve made many times in the past, calls for a total of 22 cups of liquid (yes, you read that right), and then you simmer it for 4 hours to reduce it. So, as you can imagine, this made adapting the recipe for the Instant Pot a bit challenging, as of course when you pressure cook something, there is virtually no reduction in the liquid, but just cutting the liquid in half still wouldn’t give it that melding of flavors that you get with a long simmer time.

After some experimenting, the resulting Soup Nazi mulligatawny in the Instant Pot was declared “incredible” by all of our taste testers. :~) So here it is.

The Soup Nazi’s Mulligatawny Soup in the Instant Pot! Vegan and Gluten-Free!

6 cups water
3 cups vegetable broth
1 potato, diced
1 carrot, sliced
1 stalk celery with tops, sliced
1/4 eggplant, diced
1/2 medium onion, chopped
1/2 cup frozen corn kernals
1/3 cup roasted red peppers, sliced
1/4 cup tomato sauce
1/4 cup shelled pistachios
1/4 cup roasted cashews
1/4 cup chopped Italian parsley
1/8 cup lemon juice
1 1/2 tablespoons sugar
1/4 teaspoon curry powder
1/4 teaspoon pepper
1/8 teaspoon thyme
1 small bay leaf
1 dash marjoram
1 dash nutmeg

All the Dry Ingredients in the Instant Pot
seinfeld soup nazi mulligatawny in the instant pot

Combine all ingredients in Instant Pot. Press the ‘Soup’ button, making sure to use the low pressure option, and set time to 120 (2 hours) using the ‘More’ button.

When it is done pressure cooking, let the pressure release naturally.

Remove the lid from the Instant Pot, and press the ‘Saute’ button, and then ‘Less’. This will bring the soup to a simmer.

Simmer on ‘Saute’ for at least an hour, with the lid off – you can let it go longer if you want a deeper, richer broth flavor.

NOTE: Even though the recipe does not call for it, next time we are going to try browning the eggplant a bit (using the Saute function) first.

If instead you want to make the original, stove-top recipe, double everything above, then add two more cups of water, bring to a boil, and simmer for 4 hours.

Unfortunately, we neglected to take a picture of the finished soup, so
instead here is a still from the Seinfeld Soup Nazi episode.

vegan gluten-free seinfeld soup nazi mulligatawny soup in the instant pot

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Vegan, Gluten-Free Chocolate Zucchini Bread is Like Heaven on a Plate

Do you still have a few leftover zucchinis from your summer garden? You may be wondering what to do with them. Most likely, you’ve given several of them away to friends, and they’ve made it clear they don’t want or need any more. Try as you might, you can’t get rid of all of them! Never fear — our sweet bread recipe will give a whole new purpose to those succulent, green vegetables. The addition of unsweetened cocoa and walnuts will send you into orbit. Good thing this recipe makes two loaves, because you won’t have any trouble devouring the first one.

INGREDIENTS

1/4 cup unsweetened cocoa
3 tablespoons boiling water
3 cups gluten-free flour (Bob’s Red Mill All-Purpose is our favorite)
2 cups coconut sugar
2 teaspoons ground cinnamon
1 teaspoon aluminum-free baking soda
1 teaspoon sea salt
3/4 cups coconut or olive oil
3/4 cups plant-based milk (we used unsweetened coconut milk)
2 teaspoons vanilla extract
3 1/2 cups grated zucchini (about 3 medium-sized zucchinis)
1 cup chopped walnuts (optional)

INSTRUCTIONS

Boil 3 tablespoons of water and whisk in the cocoa. Continue to whisk until it forms a thick paste and set aside. In a large bowl, combine the flour, sugar, sea salt, and baking soda. Stir until thoroughly combined, then fold in the oil, plant milk, and vanilla extract. Keep stirring, then add the cocoa mixture, grated zucchini, and walnuts. Your batter should be creamy but not too thick. The zucchini will add a lot of moisture. Don’t fret!

Grease two small (8 x 4 x 2 1/2) bread pans with coconut oil or vegan butter or margarine such as Earth Balance. Pour the batter evenly into the two pans. Bake in 350 degree oven for 50-60 minutes. Your kitchen will smell divine. You can insert a toothpick or fork into the center of the loaves to make sure they are done. The surface should be slightly cracked but not burned.

Remove both loaves from your oven, and do your best to allow them to cool before digging in. This bread is great either hot or cold. You can serve it as is, or with a dab of vegan butter, margarine, jam, or cream cheese. Feel free to experiment! Serves 6 guests with ease, but your bread will probably disappear fast. If you have any left in the morning, it’s great as a quick breakfast with coffee. Since this bread contains two cups of coconut sugar,it is decidedly not a diet food. But, when it’s this delicious, who cares? Not us! Dig in and enjoy!

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Vegan, Gluten-Free West African Peanut Stew for the Win!

There’s nothing quite like stew on a chilly fall night. It warms and comforts you, fills your belly, and gives you the vitamins you need to fight off colds. Really — what’s NOT to love about stew? This hearty West African peanut variety is packed full of vitamins and protein, since it contains peanut butter, collard greens, sweet potatoes, garlic, and other nutritious ingredients. On top of that, it’s delicious! Try it, we feel confident you’ll agree.

INGREDIENTS

1 tablespoon olive oil
4 cloves garlic
1 teaspoon fresh ginger, grated
1 medium-sized sweet potato
1 medium-sized red onion
1 teaspoon cumin
1/4 teaspoon red pepper flakes
1 6-ounce can tomato paste
1/2 cup peanut butter (natural, please! No sugar!)
6 cups vegetable broth
1/2 bunch fresh collard greens
dash of sea salt

OPTIONAL GARNISHES

cooked brown rice
chopped peanuts
chopped cilantro
drizzle of sriracha

STOVE-TOP INSTRUCTIONS

Grate fresh ginger. Chop onion into small chunks and mince the garlic. Place ginger, onion, and garlic into a large soup pan. Place the pan on stovetop and cover the bottom with the olive oil. Fry the mixture at medium setting for about 2-3 minutes until the onions become translucent. You’ll love the aroma! Chop the sweet potato into 1/2 pieces and add them to the pan. Sprinkle in the cumin and red pepper flakes.

Continue frying for approximately 5 minutes. Do not burn! Add more olive oil if necessary. Add the tomato paste, sea salt, vegetable broth, and peanut butter, and stir everything together until thoroughly combined. Turn the heat up and allow mixture to boil. Then turn the heat down again and cover the pot.

Let the mixture simmer for 20-25 minutes until the sweet potato chunks soften. Meanwhile, remove the ribs from the collard green leaves and cut the leaves into strips. Add to the broth and continue simmering for approximately 5 more minutes. Finally, take a wooden spoon or a spatula and press the sweet potato pieces against the inside of the pot, allowing them to turn into pulp and fall back into the broth. This will add thickness to your stew.

INSTANT POT INSTRUCTIONS

Follow stove-top instructions, only use the saute function on your Instant Pot until the ginger, onion, and garlic are done (onions become translucent), then add the chopped sweet potato, cumin, and red pepper flakes and saute for another 4-5 minutes.

While this is sauteing, remove the ribs from the collard green leaves and cut the leaves into strips.

When the sauteing is done, turn the Instant Pot off, add the collard green strips, tomato paste, sea salt, broth, and peanut butter, and cook on manual (high pressure) for 10 minutes. Let natural release

WHEN SOUP or STEW IS COOKED:

Serve with a scoop of cooked brown rice, some chopped peanuts, a dash of sriracha, and/or chopped cilantro. You can add more sea salt if necessary. Divine! This dish serves 4-6 guests, depending upon how hungry they are. Cover any leftovers and keep them in your refrigerator. Your stew will taste even better tomorrow. Stay warm, and happy autumn!

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Instant Pot Gluten-free Vegan Pizza Noodles

This super easy Instant Pot gluten-free vegan pizza noodle recipe is a great substitute for greasy delivery. Don’t skip the seasonings – they give the dish the traditional pizza flavor. This recipe makes it easy for everyone to customize their own bowl with their favorite toppings! Noodle substitutes can be made, but the timing might need to be adjusted – the spaghetti in this recipe is made with corn and quinoa so it’s rather sturdy and doesn’t get mushy in the Instant Pot easily.

Ingredients:

1 box Barilla gluten-free spaghetti noodles

1 ½ cups pizza sauce

1 cup water

½ tsp oregano

¼ tsp rosemary

Fresh basil

½ cup chopped black olives

Himalayan salt, to taste

Black pepper, to taste

Instructions:

Break spaghetti noodles in half, and place in Instant Pot with pizza sauce, water, oregano, and rosemary. If your sauce already includes these herbs, omit them in this step.

Using a fork, toss the noodles to cover them in sauce. Close and seal the Instant Pot lid.

Set the Instant Pot on High Manual pressure for four minutes. After the Pot beeps, release the pressure with a quick release. Top with fresh basil and chopped black olives. Salt and pepper to taste.

Serve warm! These noodles do get mushy when left too long, so eat immediately. Add in additional toppings like dairy-free mozzarella cheese, mushrooms, red pepper flakes, and red onions for an even more authentic pizza experience.

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Vegan Gluten-Free Meatball-Stuffed Egg Bites in the Instant Pot

A couple of weeks ago we posted the recipe for basic vegan egg bites in the Instant Pot. Not satisfied with just leaving it at that, we experimented with making completely vegan meatball-stuffed egg bites in the Instant Pot, and we have to say that it was a roaring success!

[You can see our original Completely Vegan and Delicious Egg Bites in the Instant Pot easy recipe here.]

Now, it’s pretty hard to find completely vegan and gluten-free meatballs, but it is possible. For example, the Ikea vegan veggie balls. If you are vegan and also truly gluten-free, and don’t have an Ikea handy, then another option is to buy the Beyond Burger 16oz block (by which we mean ‘not formed into patties’) and roll it into meatballs. If you don’t need to be 100% gluten-free, the Quorn, Gardein, or 365 brand vegan meatballs will work well for this. And yes, you can use them straight from the freezer. :~)

For this recipe you will need egg bite molds, and we use these silicone egg bite molds.

Instant Pot Silicone Egg Bite Molds
silicone egg bite molds instant pot

Here’s the recipe!

Vegan Gluten-Free Meatball-Stuffed Egg Bites in the Instant Pot

Ingredients

One bottle of Just Egg*
Neutral-flavored cooking spray or oil
7 vegan meatballs (or however many spaces your egg bite mold has)
Neutral-flavored cooking spray or oil
Herbs and spices to taste
Salt to taste
Pepper to taste

*You can buy Just Egg at Whole Foods, and in many other health food stores, or you can order Just Egg through Amazon here. At a local store you will find it in the refrigerated section.

Just Egg Vegan Eggs
bottle of just egg

Directions

Spray or wipe the egg bite molds with cooking spray or oil.

Open the bottle of Just Egg, remove the foil seal, and put into the bottle whatever herbs or spices, and salt and pepper, you want. We used some tarragon and marjoram, along with a bit of salt and pepper.

Put the lid back on the bottle and shake it.

Mix the Herbs and Spices Right in the Bottle – Easy Peasy
vegan instant pot egg bites with just egg

Pour the Just Egg mixture into the egg bite molds, filling the molds 1/3 to 1/2 full.

vegan egg bites

Place a meatball in the center of each mold.

instant pot vegan meatball stuffed egg bites

Fill the molds the rest of the way with the Just Egg mixture.

gluten free vegan egg bites with meatballs

Cover the egg bites mold loosely with foil, and set it on the rack that came with your Instant Pot. Line the handles of the rack up with the petals of the egg bites mold so that the handles fit over the mold easily.

vegan egg bites instant pot-1

Put a cup of water in your Instant Pot, and ease the rack with the foil-covered egg bites mold into the Instant Pot.

vegan gluten-free egg bites mold in instant pot

Lock the lid on, close the vent, and press the Steam (not the Manual!) button, setting it for 11 minutes if you are using frozen meatballs, 10 minutes if your meatballs are not frozen.

Natural pressure release for 10 minutes, then quick release any remaining pressure, and open your Instant Pot.

Here’s how we remove this from the Instant Pot (note that in this picture instead of foil we have used the lid which comes with the mold, but we have found that foil works better for this recipe):

Removing Rack with Egg Bites Mold from Instant Pot
how to remove rack egg bite mold instant pot

Remove foil, and let cool for a few minutes.

finished egg bites

Remove meatball egg bites from mold – we use a spoon to do this as they do not tend to want to pop out easily, and you will smash them into mush trying to get them to do so. Instead, scoop them out with a spoon.

Voila! Vegan Meatball-Stuffed Egg Bites!
vegan meatball stuffed egg bites

vegan meatball stuffed egg bites in the instant pot

These are yummy on their own, but to bring them up to a whole new level serve them with a tasty sauce such as Chipotle Bitchin’ Sauce (on the right), or even just some good organic ketchup! (We really like Annie’s Organic Ketchup.)

vegan egg bites with meatballs ketchup bitchin' sauce

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Instant Pot Gluten-free Vegan Chocolate Coconut Pudding

Your Instant Pot can be used for more than just pressure cooking! It’s a handy way to create one-pot recipes where heat is needed! This decadent Instant Pot gluten-free vegan chocolate coconut dessert is not only delicious for a post-dinner snack, but it’s also chock full of yummy healthy fats for a satisfying treat during the day. This dessert is a mix of sweet creamy coconut milk and chewy flaked coconut, and is reminiscent of the chocolate coconut candy bars. Top the final result with more shredded coconut, chocolate chips, or slivered almonds for an extra crunch.

Ingredients:

1 can full-fat coconut milk

¼ cup maple syrup (or to taste)

1 tbs dark cocoa powder

1 tsp vanilla extract

1 tbs leftover coffee, optional

¾ cup shredded sweetened coconut, divided

Instructions:

Flip the can of coconut milk upside down, and put in the refrigerator overnight. Open the can (from the bottom) and scoop the coconut cream from the top of the can into the Instant Pot. Feel free to reuse the remaining milk, the rest won’t be used in this recipe.

Put the Instant Pot on Sauté – Less Mode and add the maple syrup, cocoa powder, vanilla, and coffee, if desired.

Mix until everything is combined and mixture is smooth, about 1-2 minutes. Turn off Instant Pot, and pour mixture into a heat-safe bowl.

Refrigerate until chilled. Whip chocolate coconut cream mixture with beaters until fluffy, and mix in ½ cup of shredded coconut.

Top with remaining ¼ cup of coconut, and serve immediately! This is also very tasty with cacao nibs or chocolate chips mixed in with the shredded coconut on the last step.

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Vegan Gluten-Free Almond Joy Dessert Pizza

If you are hankering for something sweet, vegan, and gluten-free, you really can’t go wrong with this vegan (and yes, gluten-free) dessert pizza. It tastes so much like the Almond Joy bars of our youth, only so much better, and better for you!

vegan gluten free dessert pizza

It’s easy as pie (no pun intended) and takes just 5 minutes to assemble, and 15 minutes to bake!

We created this almond joy dessert pizza, but really you can top it with almost anything that you can imagine! Here’s what we did:

Vegan Gluten-Free Almond Joy Dessert Pizza Recipe

Ingredients

  • One gluten-free pizza crust (we love Outside the Breadbox, but if you can’t get that you can also get Udi’s gluten-free pizza crust on Amazon)
  • One package vegan mini marshmallows (we like the Dandies, which are available on Amazon)
  • Almond butter
  • Shredded coconut
  • Chocolate chips (make sure they are vegan, some contain dairy)
  • Chocolate syrup

Directions

Preheat your oven to whatever temperature the instructions for your gluten-free crust indicate; if none then preheat to 325-350°.

Put crust on baking sheet.

Spread almond butter on the crust, as thick or as thin as you like.

Sprinkle shredded coconut on top of almond butter.

Dessert Pizza with Almond Butter and Coconut Layers
gluten free vegan dessert pizza almond butter coconut

Sprinkle chocolate chips on top of coconut.

gluten-free vegan dessert pizza

Top with mini marshmallows.

vegan mini marshmallows chocolate chip gluten free pizza

Now put the pizza in the oven and watch it closely – you want the crust to be done and the marshmallows to be either melty or lightly browned (depending on which marshmallows you use). Our marshmallows seemed firm and lightly browned on top, but were melty on the bottom when we pushed down on them, which was perfect for us!

When done, remove the pizza from the oven, and drizzle chocolate sauce all over it.

Spirographed Chocolate Sauce!
chocolate sauce on dessert pizza

That’s it! You’re done! Cut that pizza up and enjoy it warm or at room temperature!

Yum!
gluten free vegan dessert pizza slice

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Eat Hearty With Our Vegan, Gluten-Free German Potato Salad (Stovetop and Instant Pot Recipe Included!)

Fall is coming on strong! We don’t know about you, but we’re craving some carbs! It’s best to stick to the healthy kind, like organic potatoes. Recently, we found ourselves with a small sack of red potatoes — don’t ask how THAT happened — and wanted to do something fancier than just boiling them and slathering some Earth Balance over the top. So we modified a German potato salad recipe, substituting tempeh bacon for the animal variety, and were wowed by the results! We purchased smoky bacon tempeh from the supermarket, and discovered that it imparted the delicious flavor that is so essential to German potato salad. Try this dish, we think you’ll be impressed by its authenticity.

INGREDIENTS

6 cups sliced red potatoes (you can use small white ones, as well, or a mixture)
1/4 cup apple cider vinegar
4 teaspoons spicy brown mustard
1/2 chopped red onion
1/2 teaspoon liquid smoke
1/4 teaspoon cracked black pepper
1/4 cup stock water (from boiling potatoes)
1 package tempeh bacon strips

INSTRUCTIONS

Slice potatoes into 1/2 inch disks, cover with water, and boil on stovetop, or place in steamer basket over water in Instant Pot and cook on manual for 3 minutes and natural pressure release. The potatoes should be tender, but not too soft. Meanwhile, fry the tempeh strips in a bit of olive oil until they are crispy but not burned. Remove from pan and set on a paper (or cloth) towel to drain off excess oil. Combine vinegar, mustard, onion, liquid smoke, and black pepper in a large bowl and stir until thoroughly combined. Crumble in bits of tempeh bacon. Scoop 1/4 cup of water from the top of the boiling potato pan, or take 1/4 cup water out of the bottom of the Instant Pot once potatoes are cooked, and add to mixture. Stir some more until everything comes together.

Remove potatoes from stovetop or Instant Pot and drain excess water by placing them into a colander. Shake off any remaining water and pour the potatoes into the bowl with the rest of the ingredients. Stir with a large spoon. The mixture will smell divine! You’ll be able to tell when it’s done, because it’ll look delicious and you’ll want to dig right in.

German potato salad is best enjoyed hot! You can serve it all by itself, or with a side of gluten-free bread. It’s a great addition to potlucks! This dish is super-hearty, due to the winning combination of potatoes and protein-rich tempeh. Serves 4-5 hungry people. It keeps well in the refrigerator, securely covered, for 2-3 days. Warning — you may find yourself sneaking into the kitchen for late-night snacks! We feel confident that you’ll enjoy this autumnal favorite as much as we do.

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Celebrate Cooler Temperatures With Vegan, Gluten-Free Pumpkin Pie

It’s already fall where we live, and our thoughts naturally turn to pumpkin treats. And what is more autumnal than pumpkin pie? Normally, this cool weather delicacy is made with eggs and condensed milk, but our vegan, gluten-free version calls for unsweetened almond milk and cornstarch (or arrowroot powder). The texture is more jiggly than a traditional pumpkin pie, but our version still tastes great and goes down smooth!

CRUST INGREDIENTS

6 tablespoons cold vegan butter or margarine (such as Earth Balance)
1 3/4 cups gluten-free flour (we used Bob’s Red Mill Pastry Flour for a light, flakey crust)
1/4 teaspoon sea salt
6-8 teaspoons cold water

FILLING INGREDIENTS

3 cups pumpkin puree (2 15-ounce cans)
1/4 cup pure maple syrup
1/3 cup turbinado or coconut sugar
1/3 cup unsweetened almond milk
1 tablespoon olive oil
2 1/2 tablespoons cornstarch or arrowroot powder
1 3/4 teaspoon combination of powdered cinnamon, ginger, cloves, and nutmeg (or allspice)
dash of sea salt

INSTRUCTIONS

Pour flour into large mixing bowl, add a pinch of salt, and cut in the butter or margarine. Gradually splash in the water and form your mixture into a pliable ball. Make sure it’s neither too moist or too dry. Cover and place in refrigerator for 1/2 hour.

Meanwhile, combine the filling ingredients in another bowl and stir vigorously until they’re thoroughly combined. For additional smoothness, place the contents into a blender and whip for a couple of extra minutes. The texture should be light and frothy.

Remove dough from refrigerator and allow it to warm on your counter for a few minutes. Roll into a thin disk and press inside lightly greased pie pan. (Use coconut oil, olive oil, or vegan butter/margarine). Pull any excess dough up over the sides of the pan and tamp with the tines of a fork to create a crust. Carefully pour in batter, making sure it is spread evenly. Sprinkle the top with a bit of additional cinnamon and/or nutmeg and place in preheated 350 degree oven.

Bake for 45-60 minutes, until crust is lightly browned and separating slightly from the pan. You’ll know your pie is done by the delicious aroma! Remove pie from oven, set it on your counter, and allow it to cool. Seriously, try not to eat all of it while it’s still hot! Pumpkin pie tastes best at room temperature. Serve as is or with a dollop of vegan whipping cream (or two, or three, or…) Serves 4-6 guests, unless they’re very hungry. Everyone will rave about this delicious autumnal treat. Welcome to fall!

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