Our go-to Vegan Ranch Dressing

 https://www.thespruceeats.com/vegan-ranch-dressing-recipe-3377610

 We really love these flaky, buttery, and delicious Southern Style Vegan Buttermilk Biscuits from the blog "Nora Cooks". We had some of Jamison's gravy leftover from Thanksgiving and had biscuits and gravy with blueberries and oranges this morning. So yum!

Follow this link:

https://www.noracooks.com/vegan-buttermilk-biscuits/#wprm-recipe-container-9397

 We made these delicious Spiced Nuts from the "Minimalist Baker" blog last night for a party. They were a hit! They make great, easy gifts too. I love pecans and walnuts and they are full of healthy plant fats and antioxidants. 

https://minimalistbaker.com/15-minute-candied-spiced-nuts-1-pan/

Vegan Pumpkin Pie from Govinda's! Jamison makes this on Thanksgiving and it's from the restaurant in Tucson. He leaves out the tofu, bakes it 10 minutes longer and uses arrowroot powder instead of cornstarch sometimes.

 

Vegan Pumpkin Pie

Everyone loves pumpkin pie around the holidays. At Thanksgiving it's one of the most popular items on our buffet. If you crave more of this delish dessert, here's a quick, healthy recipe you can make at home. Just whisk it in a bowl, or for a more creamy consistency, blend it. Ingredients: 2 1/2 cups pumpkin puree 1/3 cup brown sugar 1/4 cup maple syrup or agave 3/4 cup vegan milk (tested w/ plain almond & coconut milk) 1/4 lb soft tofu (for a thicker consistency, if desired) 1 teaspoon vanilla 1 1/2 teaspoons pumpkin pie spice 1/2 teaspoon salt 2 tablespoons cornstarch 1 unbaked vegan pie crust  Instructions Pre-heat oven to 350 degrees F. In a high speed blender or food processor, combine all the pie ingredients (except the crust!) and blend till creamy smooth. Pour pie filling into crust (I DO NOT pre-bake the crust in this recipe) and spread out till smooth. Bake in oven for 45 min. The top should be firm and the crust should be lightly browned around the edges. Once done, remove from oven and let cool on counter. Put in fridge and let cool completely. The cooling process firms up the pie, so although you’ll want to eat it right away, resist! You'll be glad you did. Top with whipped coconut cream and ENJOY!

Recipe from one of my favorite all-vegan recipe blogs "Oh She Glows"

And there's more! While I'm on a roll of posting some of my favorite vegan recipes from other blogs, and in the mode of "Easy and Fun", here is another time-saving hack from one of my all-time favorite bloggers Angela Liddon from "Oh She Glows". Her recipes are always healthy, great for all ages including many for kids. During school, I love to have some easy, already prepared items in the fridge, ready to pull out for easy bowls and wraps. I always have Tamari on hand for a lower sodium, but full-flavored seasoning for just about anything! Also lots of nuts, like pistachio (costco has great prices), almonds and cashews or peanuts, and seeds, like sunflower, hemp, and chia seeds!

Here's the link for Angela's power bowls recipe:

 https://ohsheglows.com/2019/03/07/meal-prep-week-long-power-bowls/

My very favorite go-to energy bites recipes!

Easy and Fun. My motto lately, what I'm aspiring to! Jossy started remote school today, and having these on hand for snacks or even a breakfast is so handy! You can keep them in the refrigerator or the freezer. They usually do not last long after I make them! My friend Keli shared these two recipes with me a while back, and they are definitely my go-to's! The blog is called gimmesomeoven.com, here are the links:

https://www.gimmesomeoven.com/no-bake-energy-bites/

https://www.gimmesomeoven.com/chocolate-peanut-butter-bake-energy-bites/

Absolutely delicious dressing recipe from "The Spruce Eats"

https://www.thespruceeats.com/easy-vegan-tahini-goddess-dressing-p2-3377694

I want to share this amazing and really easy recipe from "The Spruce Eats" blog. I made it last night using dried parsley, I bet it would be even better with fresh!  I love Annie's goddess dressing, but we go through it too fast! This is a yummy fresh homemade dressing, and super easy in the blender. Here's a tip, whenever I have extra fresh lemon juice, I freeze it in one tablespoon increments in an ice cube tray. You can use frozen in any recipe that calls for fresh lemon juice.