Farmer's Recipes CLICK HERE

Holiday Pumpkin Whip Dip:

Excellent on GingerSnaps!

1 can/package Organic Pumpkin

2 packages Non Dairy Cream Cheese

1 tub Non Dairy Whipped Topping (so delicious coconut is awesome)

1-2 teaspoons organic pumpkin pie spice

Sweetener to taste (stevia, agave, palm syrup, cane sugar, anything works)

Soften the cream cheese in a food processer or with a hand mixer in a bowl.

add the pumpkin puree blending thoroughly.

add the pumpkin pie spice to taste.

turn in the whipped topping and taste for sweetness, I think it's fine just with the coconut whip as it's pretty sweet.

Chill for an hour (if you think it will make it that long)

Enjoy as a cookie dip or icing, for cake layers and just by the spoonful this stuff is awesome.

Good Anytime Vegan Chili:

Beyond Meat Feisty ground meat substitute

2 cans diced organic tomatoes

1 can organic red or pinto beans

1 can organic white (cannellini) beans

1 can organic kidney beans

1 can organic navy beans

(you can use any beans, I just like to mix it up each time)

1 package simply organic vegan chili mix

1 package simply organic vegan mild (or hot up to you)

1 teaspoon Himalayan sea salt.

mix sauce mixes according to package directions in a large pot.

pour in all other ingredients and stir over medium/high heat until it reaches a boil.

Reduce heat to low and stir occasionally for 30-45 minutes for flavors to develop and beans to cook.

Better the second day so make it beforehand and reheat for the party.

Goes great with Daiya Non-Dairy melting cheese shreds!



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