Sunday, September 30, 2012

Pumpkin Pie (V)

I love pumpkin pie, and this is my first holiday eating completely plant based so I'm testing out some recipes and thought I would share with you my progress so far. I had some leftover canned pumpkin from using just a dab in my oatmeal and thought I would try making pumpkin pie without dairy or egg and this is what I came up with, it turned out more like a custard but is super delicious and I don't care, custard is yummy :) Anyway here's the recipe, feel free to tweak it to your liking:

I used this pie crust-Betty Crocker Pat in the Pan Pie Crust, or you can try this Grandma Woodwards Simple Pie Crust from (I haven't tried this one yet) I used earth balance butter instead of oil, same thing. Or just buy a pre-made crust, I know the whole foods by me carries a whole wheat one.

1 can pumpkin
1 cup milk alternative (I used soy)
1/2 cup vegan cane sugar
1/2 cup vegan brown sugar
prepare egg replacer for 2 eggs, I used 2 tbs ground up flax seeds and 6tbs water mix and let sit 5-10 mins
3 Tbs cornstarch, or arrowroot powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp ground ginger

-Preheat oven to 450 degrees

-Combine all ingredients except milk and pumpkin until all incorporated.

-Blend in pumpkin and milk carefully and mix well, (I use a hand mixer, works great and fluffs it up)

-Bake at 450 for 10 mins, then reduce heat to 350 for 50-55 mins, cover the edges of your crust with foil or crust protector if it's getting too dark. If at 45 mins it's too dark, your pie will probably be ok to take out here. That is what a regular pie cooks for, however I cooked mine longer since I wasn't sure how this would firm up and rather liked the longer cooking time.

- Inserting a knife to see if it's done doesn't quite work with this recipe since it will remain custard like, when you take it out let it cool for a long time, as long as you can, after cooling it will still hold it's shape when cut but it's even better overnight in the fridge and will be much firm and more similar to a regular pumpkin pie texture, enjoy!

Wednesday, September 19, 2012

Benefits of Pumpkin

I love pumpkin and can't wait to eat some in a smoothie or pie or well.. anything, Yum! I came across this and thought it was interesting enough to share :)
Click picture to enlarge :)

Friday, September 7, 2012

Why Dairy Is NOT a Health Food

 Hi everyone, I put together some links for you to read about why dairy consumption is not good for us. It's a lot of information and is all scientifically backed up and proven, please read why we should not be consuming this product that isn't made for us, this includes raw and organic milk:

-The Milk Letter by Robert M. Kradjian, MD
-Ten reasons for zero dairy
-White Poison ColorLines, by Shanti Rangwani
-Marketing Milk and Disease by John McDougall, MD
-Milk The Deadly Poison Video, 60 mins
-Also some information about Carrageenan, a common thickener in most products

Thursday, September 6, 2012

What's In The Flu Shot

So It's flu shot season, and signs are up for it everywhere. However I will not be getting mine, I might have when I was younger but I have never willingly gotten one. If you want to know more about what's in it and why I don't get it please take a look at this very informative post by Also she has links at the bottom for tips on natural ways to stay well, and how to treat flu's and colds.

Wednesday, September 5, 2012

Let's Try Eggplant!

My new monthly food to try is eggplant, I know what your thinking- "What? You have never eaten eggplant?????" You got it! So I picked up an eggplant today at the farmers market and it was only 50 cents, can't beat that, especially if I don't like it. So I think I'm going to try a recipe from -  in a few days, I'll let you know how it goes, I hope I like it :)

For nutritional information and benefits of eggplant Click Here

What's your favorite way to eat eggplant?