What’s cookin

Gluten free, dairy free Zucchini bread:

What you need:

• Nonstick cooking spray
• 1 large zucchini
• 1 cup packed light-brown sugar
• 2 tablespoons granulated sugar
• 2/3 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups all-purpose gluten free flour (I use Bob’s Red Mill)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 3/4 teaspoon salt

What you do:

• Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
• Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
• Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.

Enjoy!

Homemade Hummus:

What you need:

• Chick peas, canned or already soaked
• Garlic, to taste
• Salt to taste
• Lemon to taste
• Olive oil to get your preferred consistancy.

What you do:

• Blend all indgredients in food processor until you have reached your desired consistancy and taste.

Enjoy!

A Series of Ethiopian Recipes: highlighted in red

These recipes make a lot fo food so either make them for a bunch of people or expect leftovers.

Garlic Ginger Paste (make this before you make anything else)

What you need:

• 1 head of garlic cloves, peeled
• 1 inch of fresh ginger, peeled and cut into chunks

What you do:

• Very finely mince together in food processor.
• You will need 2 heads or garlic and 2” of ginger to make all the recipes below.
• Left overs will keep in the fridge for a few days.

Fosolya (Green Beans with Carrots)

What you need:

• 1 ½ lbs green beans
• 4 carrots, peeled and cut into 3” batons
• 2 onions, chopped
• 2 tbs canola or olive oil
• 1 rounded tsp garlic ginger paste or to taste
• Salt and freshly ground pepper

What you do:

• Saute onions in oil until golden in 2 quart saucepan on medium heat.
• Add carrots and sauté until crisp tender.
• Add green beans, cover and cook until tender, stirring occasionally.
• When nearly done add garlic ginger paste, salt and pepper and cook for additional 5 minutes until carrots and beans are tender and slightly browned at edges.

Doro Tibs

What you need:

• 2 ½ lbs boneless, skinless chicken breast, sliced into thin strips
• 2 onions julienned
• 3 tbs spiced butter (preferred), ghee or olive oil
• 3 large tomatoes peeled and cut into wedges
• 2 tsp berbere, or to taste (adding more thickens sauce and makes it hotter)
• 1 rounded tsp garlic ginger paste or to taste
• 1 jalepeno or Serrano pepper, seeds and ribs removed, sliced into ½ rings
• Salt and freshly ground pepper

What you do:

• Saute onions in spiced butter until golden in large frying pan with a lid over medium heat.
• Add tomatoes, chicken and garlic ginger paste, sauté until chicken is cooked through (there will be juices left).
• Sprinkle berebere, salt and pepper over chicken and thoroughly mix in.
• Taste for seasoning.
• Stir in sliced peppers and cover until ready to serve.

Tikil Gomen (Cabbage and Carrots)

What you need:

• 1 head of cabbage, cored and sliced into strips or one bag of coleslaw mix with carrots in it, if you want a short cut.
• 2 onions, chopped
• 4 carrots, peeled and cut into 3” batons
• 2 tbs canola or olive oil
• 1 rounded tsp garlic ginger paste or to taste
• Salt and freshly ground pepper

What you do:

• Saute onions in oil until golden in dutch oven on medium heat.
• Add carrots and sauté until crisp tender.
• Add cabbage, cover and cook until tender, stirring occasionally.
• When nearly done add garlic ginger paste, salt and pepper and cook for additional 5 minutes until carrots and cabbage are tender and slightly browned at edges.

Tomato Salad

What you need:

• 4 large tomatoes, seeded and finely diced
• 1 jalepeno or Serrano pepper, seeds and ribs removed, very finely diced
• ½ small onion, finely diced
• 2 tbs olive oil
• juice of ¼ lemon or lime
• Salt and pepper to taste
• 1 garlic clove, finely chopped

What you do:

• Whisk together olive oil, juice, garlic, salt and pepper.
• Add tomatoes, onions and peppers.
• Refrigerate until ready to serve.

Misir Wat

What you need:

• 1 cup red lentils (masoor dal), well rinsed
• 3 tsp canola oil
• 2 onions, finely chopped
• 3 large tomatoes, peeled and pureed (or you can use 8 oz canned tomato sauce)
• 2 round tsp berbere
• 1 round tsp garlic ginger paste, or to taste
• Water
• Salt & freshly ground pepper

What you do:

• Saute onions in oil until golden in a large saucepan on medium heat.
• Add tomatoes and cook for 15 mins stirring frequently.
• Add berbere and cook for another 10 mins.
• Add the washed lentils and stir until well combined.
• Add 2 cups of water, bring to a boil and reduce heat to prevent burning.
• Cook until lentils are tender, adding additional water if needed.
• When lentils are nearly tender, add garlic ginger paste and cook for a further 10 mins Consistency should be like a very thick soup.
• Season to taste with salt and pepper.

Kik (Yellow Lentils)

What you need:

• 1 cup yellow lentils (chana dal), well rinsed
• 2 onions, finely chopped
• 3 tbs canola oil
• 1 round tsp garlic ginger paste, or to taste
• Water
• Salt & freshly ground pepper

What you do:

• In a medium saucepan, cook lentils in 3 cups water over medium heat until water is fully absorbed, stirring frequently.
• Meanwhile, sauté onions in oil in large saucepan over medium heat until golden.
• Add pre-cooked lentils to onions and stir until well combined.
• Add 2 cups water, bring to a boil and reduce heat to prevent burning.
• Cook lentils until tender, adding more water as needed to maintain consistency of very thick soup.
• When lentils are nearly tender, add garlic ginger paste and cook for a further 10 mins.
• Season to taste with salt and pepper.

Dill Salmon from; “Glorious One-Pot Meals”  serves 2

What you need:

• 1 Dutch oven
• Olive oil spray
• 2 scallions, white and green parts chopped
• 1/2-3/4 pound salmon fillet
• 1 teaspoon olive oil
• Sea salt and freshly ground pepper
• 3 garlic cloves, thinly sliced
• 1/2 lemon, thinly sliced
• 5-7 whole dill sprigs
• 5-6 red potatoes, thickly sliced
• 2 large carrots, cut into long strips
• 1/2 medium zucchini, cut into sticks
• 1 celery stalk, sliced
• 1/2 medium cucumber, cut into sticks

What you do:

• Preheat oven to 450.
• Spray inside of lid and cast iron dutch oven with olive oil.
• scatter chopped scallions into the bottom of pot.
• Set salmon on top of scallions, skin side down if not skinned, and drizzle with oilve oil
• Sprinkle with salt and pepper, followed by the garlic.
• Top the fillets with the lemon slices and half of the dill sprigs.
• Scatter potatoes around the fish.
• Add the carrots, zucchini, celery, and cucumber.
• Tuck more dill sprigs into the crevices and lightly season again with salt and pepper.
• Cover and bake for about 43 minute, or until 3 minutes after the aroma of a fully cooked meal escapes the oven
• Serve immediately.

Enjoy!

Roasted vegetable curry

What you need:

• 1 large or 2 small sweet potatoes
• 1 onion
• 1/2 head of cauliflower
• 2 TBLS vegetable oil
• 1/2 tsp. salt

Curry Sauce

• 2 tsp grated peeled ginger root
• 2 TBLS Curry powder
• 1/2 tsp salt
• 1 cup coconut milk
• 1 cup diced tomatoes

What you do:

• Preheat  oven to 450
• Peel sweet potatoes and onion, cut into 3/4″ chunks and place into a large bowl.
• Cut the cauliflower into bite-sized florets (about 3 cups) and add to potatoes and onions.
• Add oil to vegetables and sprinkle with salt, toss to coat.
• Spread veggies onto a roasting pan in a single layer.
• Roast for 20 minutes, stirring once about halfway through.
• While veggies are roasting mix together the ginger, Curry powder, salt and coconut milk until smooth.  Stir in tomatoes.
• After veggies are done roasting, put them into an oven safe bowl and add sauce, put back in oven for 5 minutes.

Enjoy!

Sesame tofu with spinach

What you need:

• 1 cake of firm tofu (about 16oz)
• 1/4 cup sesame seeds
• 2 TBLS dark sesame oil
• 2 TBLS soy sauce- (Organic Tamari sauce by San-J is gluten free)
• A few drops of Tabasco or other hot sauce (optional)
• 3 cloves of garlic chopped
• 10 oz fresh baby spinach, rinsed
• salt and pepper to taste

What you do:

• Slice block of tofu lengthwise in to 4 or 5 sections.  Slice again widthwise down the middle to make 8-10 square pieces of tofu.
• Spread sesame seeds on plate and press all sides of the tofu into the seeds to coat evenly.
• Heat sesame oil in a large skillet on medium heat.
• Arrange tofu squares in pan and cook about 5 minutes before flipping to other side.  You can use a spatula or a tongs to turn over the tofu.
• Add soy sauce and hot sauce mixture to tofu in pan and cook until the liquid is almost gone, flipping the tofu once more.
• Take tofu out of pan and leave the stray seeds and liquids in pan.
• Add garlic to pan, saute for about 30 seconds until lightly brown.
• Add spinach and cook until wilted but wtill bright green.
• Add salt and pepper if you wish.
• Place spinach on plate and top with tofu.

Enjoy!

Navajo Stew

What you need:

• 2 medium sweet potatoes
• 2 red or green bell peppers
• 1 large onion
• 4 garlic cloves, minced
• 2 TBLS of vegetable or olive oil
• 1 TBLS of ground cumin
• 1 TSP of salt
• 1/4 TSP of black pepper
• 1 15-ounce can of tomatoes, chopped
• 1 TBLS of canned chipotles in adobo sauce (Look in your ethnic food section around the taco stuff)
• 1/2 cup of chopped fresh cilantro or parsley (using parlsey will change the flavor, but it works in a pinch and tastes good)
• 1 15-ounce can of butter beans or black beans, drained
• Flatbread (tortillas, lavash, or pita
• Plain yogurt or sour cream

What you do:

• Preheat oven to 450 degrees.  Lightly oil a baking sheet
• Peel the sweet potatoes and cut,  into 1-inch cubes.
• Stem and seed the peppers and cut into 1-inch peices.
• Peel the onion and cut it stem to root end into thin wedges.
• In a bowl, toss the vegetables with garlic, oil, cumin, salt, and pepper.
• Spread on the preparedbaking sheet and roastin the oven for abot 10 minutes.
• Stir and continue to roast for another 10 to 15 minutes, until the sweet potatoes are tender but not mushy.
• While the vegetables roas, puree the tomato, chipotles, and cilantro in a blender until smooth.
• Set aside tomato mixture.
• When vegetables are tender put them into a 2-3 quart baking dish and stir in the tomato mixture and add the beans.
• Return to the oven until hot, about 10 minutes.
• Warm the bread in the oven, serve teh stew in bowls and top with yogurt or sour cream.

Enjoy!

Gluten Free, Dairy Free Banana Bread

What you need:

• 1/2 cup margarine (I use Earth Balance)
• 1/2 cup sugar
• 1 tsp. vanilla
• 1 egg, well beaten
• 2 cups of gluten free all purpose flour (I use Bob’s Red Mill)
• 1-1-1/2 tsp. Xanthan Gum
• 1 Tbs baking powder
• 1/2 tsp. ground nutmeg
• pinch of salt
• 3 ripe bananas mashed (about 1 cup)
• 1/4 cups nuts (I used almond extract) optional
• 1/4 cup raisins optional

What you do:

• Cream together the margarine, sugar, vanilla and egg.
• Sift together the flour, baking powder, xanthan gum, nutmeg and salt.
• Add banana and creamed mixture to flour alternately.
• Add nuts and raisins
• Turn into a greased 9″ loaf pan
• Bake 55 minutes in a preheated 350 F oven until golden brown.

Enjoy!

Vanilla Milk (I make this for the kids occassionaly)

What you need:

• Milk
• Vanilla extract
• powdered sugar

What you do:

• Add all of them together until it tastes the way you want it to.

Enjoy!

Sweet Potato Peanut Stew

What you need:

• 1/4 cup peanut/canola or olive oil plus 1 tsp
• 1 onion, chopped
• 1 red or green bell pepper, chopped
• 1 fresh jalapeno or serrano pepper, seeded and minced
• 4 cloves of garlic, minced
• 1 packed tbls of minced, fresh, peeled ginger
• 1 tbls chili powder
• 1 tsp ground cumin
• 1/2 teaspoon red pepper flakes
• 2 sweet potatos or 3 if they are small
• 1/3 cup tomato paste
• Salt and pepper to taste
• Water
• 12 oz of Ground beef, turkey or millet optional
• 2 small zucchini trimed and sliced
• 1/2 cup of peanut butter, chunky or smooth, unsalted is preferred

What you do:

• Heat up the 1/4 cup of oil.
• Chop up onion and peppers.
• Peel and cut up sweet potatos 1-1/2″ pieces.
• Cut up zucchini, as small or as large as you like.
• Cook onion and peppers until they are tender but not brown, about 6-7 mins.
• Add the garlic and ginger
• Cook for 2-3 minutes
• Add the chili powder, cumin and red pepper flakes.
• Cook for 1 minute
• Add sweet potato, tomato paste and salt and pepper.
• Add enough water to just barely cover the vegetables and mix well.
• Bring to a boil then lower the heat, cover and simmer for 45 minutes, stirring occasionally.
• Using 1 tsp oil cook the beef, turkey or millet(cook according to directions on package) at this time, set aside until stew has cooked 45 minutes.
• Add meat or millet and zucchini to stew.
• Cook 15 minutes
• Put the peanut butter in a bowl and add some of the hot liquid to the bowl to sofen the peanut butter.
• Add peanut butter mix to stew.
• Cook 15 minutes.

Enjoy!

Dairy-Free, Gluten-Free Tuna Casserole

What you need:

• 6 cups of rice pasta
• 2 cans of tuna
• 1-1/2 cups of frozen peas
• 2 TBLS of vegan margarine
• 2 TBLS of gluten free all purpose flour
• 2 cups of chicken or beef broth or bouillon
• Ground pepper to taste

What you do:

• Set cooked noodles aside, do not rinse.
• Melt dairy-free margarine in pot over medium heat.
• Add flour to melted margarine, mix until no lumps remain.
• Add 1/4 to 1/2 cup chicken or beef broth and mix until well blended into flour/margarine mixture.
• Slowly add the remaining chicken broth, mixing well.
• Add flaked tuna to the pot.
• Bring to a boil, stirring often.
• Once boiling, add frozen peas.
• Simmer until desired thickness is achieved.
• Combine sauce with cooked noodles

Enjoy!

Peanut clusters

What you need:

• Salted peanuts
• Butterscotch chips
• Semi-sweet chocolate chips
• Parchment paper

What you do:

• Combine 1 bag of butterscotch chips and chocolate chips in a microwave safe container.
• Microwave the sweet yummy chips until they are melted.
• Mix up the chips and combine 2-1/2 cups of peanuts.
• You’ll have to just look at the mixture and add more peanuts if you think it looks to heavy on the chocolate.
• Place spoonfuls of the mixture onto the parchment and let cool.

Enjoy!

Lentil Soup

What you need:

• 2 tablespoons olive oil
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound lentils, picked and rinsed
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin
• 1/2 teaspoon freshly ground grains of paradise (or black pepper)

What you do:

• Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
• Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.
• Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine.
• Increase the heat to high and bring just to a boil.
• Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
• Using a stick blender, puree to your preferred consistency.

Enjoy!

Oven-fried Yucca

What you need:

• 1 pound fresh yucca (cassava), cut into 3-inch sections and peeled
• Non-stick oil cooking spray

What you do:

• In a kettle, combine the yucca with enough cold water to cover it by 1 inch. Bring the water to a boil, and slowly simmer the yucca for 20 to 30 minutes, or until it is tender.
• Preheat oven to 350
• Transfer the yucca with a slotted spoon to a cutting board, let it cool, and cut it lengthwise into 3/4-inch-wide wedges, discarding the thin woody core.
• Spray cookie sheet with the nonstick cooking oil spray.
  Spread yucca wedges on cookie sheet, and spray wedges with cooking oil spray. Cover with foil paper and bake for 8 minutes.  Uncover and return to oven to bake for an additional 7 minutes.

Enjoy!

Minestrone Soup

What you need:

• 2 tablespoons olive oil, plus more for serving (optional)
• 1 medium red onion, chopped
• 2 medium carrots, peeled and diced
• 1 large celery stalk, diced
• 1/4 teaspoon red-pepper flakes
• 1 teaspoon minced fresh rosemary, or 1/4 teaspoon dried
• Coarse salt and ground pepper
• 1 can (14.5 ounces) whole peeled tomatoes, drained and finely chopped
• 1 large potato, peeled and diced
• 1/4 head Savoy or green cabbage (1/2 pound), cored and thinly sliced
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• 1 garlic clove, minced (optional)
• 1/4 cup thinly sliced fresh basil, plus torn leaves for serving (optional)
• 3/4 cup grated Parmesan, for serving
• Optional 1lb smoked sausage cut up

What you do:

• In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5 to 8 minutes.
• Add tomatoes; cook until some of the liquid evaporates, 1 minute. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
• Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper; stir in garlic, if using, and basil. Serve sprinkled with Parmesan and, if using, torn basil. Drizzle with more oil, if desired.

Enjoy!

Spicy Coconut Chicken Casserole

What you need:

• 1 tablespoon olive oil
• 4 whole chicken legs (about 3 pounds total)
• Coarse salt and ground pepper
• 1 can (14.5 ounces) light coconut milk
• 1 1/2 cups canned reduced-sodium chicken broth
• 1 to 2 teaspoons Thai red curry paste
• 1 cup jasmine rice
• 2 red bell peppers (ribs and seeds removed), cut into 1-inch pieces
• 8 ounces green beans (stem ends removed), cut into 1-inch lengths
• 1/2 lemon, cut into wedges, for serving

What you do:

• In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate (chicken will cook more in step 2).
• To pot, add coconut milk, broth, 1/2 cup water, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.
• Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lemon wedges on the side.

Enjoy!

Lame Quiche

When I get a recipe that actually turns out right I will post it.

Moussaka (Iraqi baked dinner)

What you need:

• 1 medium eggplant
• 3 medium potatoes
• 3 medium tomatoes
• 2 onions
• 1 15oz can of tomato puree or sauce
• 1/2 can of water (use tomato puree can)
• Salt
• Pepper
• 1lb lean ground beef or turkey
• 2 cloves of garlic, minced
• 1/4 tsp allspice

What you do:

• Cut the eggplant into 1/2 thick slices and then cut in half.  Place eggplant onto cookie sheet and sprinkle with salt, set aside.
• Cut the potatoes into 12 1/2 inch thick slices.  Place into a sauce pan and cook in water for 6 minutes.  While potatoes are cooking combine meat with 2 cloves of garlic, 1 tsp. of salt, 1/4 tsp of pepper, 1/4 tsp. of allspice.  Shape the meat mixture into 12 2″ patties.
• Cut the tomatoes into 12 thick slices.
• Cut the onions into 12 thin slices.
• Rinse the eggplant of the salt and in a square casserole dish arrange eggplant, potatoes (drained), tomatoes, meat patties, and onion alternately in rows, standing on end.  Do this until you either fill your dish or run out of ingredients.
• Mix: the tomato puree with 1/2 can of water, 3/4 tsp. salt, and 1/4 tsp. pepper.
• Pour over casserole.  Bake at 350 in oven for 1 hour or until the potatoes and eggplant are cooked through.

Serve with bread, and enjoy!

Alecha (Ethiopian vegetable stew)

What you need:

• Margarine or oil
• Garlic
• 1 onion
• Water
• 3 medium potatoes
• 2-3 carrots
• Salt
• Ground ginger
• Ground turmeric
• Pepper
• 1lb cabbage
• 1 Green chili pepper, seeded and quartered

What you do:

• In a large saucepan combine 2 Tbs of margarine or oil, 1 clove of garlic, and 1 onion, chopped.
• Saute until onions are soft but not brown.
• Add:
• 1/2 cup of water, 3 potatoes chopped into large pieces, carrots chopped, 1/2 tsp salt, 1/2 tsp ground ginger, 1/2 tsp. ground turmeric, 1/4 tsp. pepper.
• Cook about 10 minutes until potatoes and carrots begin to soften.
• Add:
• Cabbage, chopped (about 5 cups), 1/2 cup water, 1/4 tsp. salt, green chili.
• Cook until vegetables are tender.  Stir gently to combine, taking care not mash veggies.

Serve with rice and enjoy!

Apple Pie

What you need:

• 1 package refrigerated rolled piecrusts (2 per package, 15 ounces)
• 1/2 cup plus 1 teaspoon granulated sugar
• 1/2 cup packed light-brown sugar
• 3 tablespoons corn strach
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• Pinch ground cloves
• 2 pounds Granny Smith apples, peeled and cored
• 2 pounds Fuji apples, peeled and cored
• 2 tablespoons unsalted butter
• 2 tablespoons lemon juice
• 1 large egg, beaten with 1 tablespoons water

What you do:

• Heat oven to 400°F. Unroll one piecrust onto a work surface. Roll out slightly with rolling pin to 12 inches. Fit into bottom and up side of a 9-inch deep-dish pie plate. Prick bottom of crust with a fork; refrigerate while assembling filling.
• In a small bowl, blend 1/2 cup of the granulated sugar, the light-brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
• Cut apples into 1/2-inch pieces. Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool on a rack for 25 minutes.
• Pour cooled apple mixture into prepared crust-lined pie plate. Unroll second pie crust and roll out slightly to 12 inches. Cut 1-inch vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.
• Brush pie with egg mixture; sprinkle with remaining 1 teaspoon granulated sugar. Bake at 400°F for 20 minutes, then reduce temperature to 350°F and bake an additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving.

Enjoy!

Pumpkin Pie (non-dairy)

What you need:

• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1 can (15 oz.) Pumpkin
• 12 fl. oz. Vanilla soy milk
• 1 unbaked 9-inch deep-dish pie shell

What you do:

• Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
• Pour into pie shell.
• Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Enjoy!