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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