BBQ Cauliflower

1 Head of cauliflower
1 tsp garlic powder
1 1/2 tbsp olive oil
salt to taste
sweet baby ray's hawaiian bbq sauce
1 tbsp vegan mayonnaise
4 chopped green onions

Cut cauliflower with stems attached and place in a large bowl. Add olive oil, salt to taste, and garlic powder, toss until well combine. Bake for 35 or until cauliflower is Al-dente and starts to brown. Take pan out of oven, using a silicone brush, add bbq sauce and bake 15 minutes more.

Optional dip. I use a simple and quick mayo and 1/2 of sriracha with chopped green onions

My Blue Apron

Last week I had an opportunity to try Blue Apron Recipe Meals delivery service. I read reviews about blue apron last year and didn't think this service would work for me because they are not vegan friendly but they do offer vegetarian recipe meals, so I thought I would give it a try.

This is what was delivered to me

They give you everything you need to make the meal (except olive oil) and  8x9" recipe cards with step by step instructions on the back of the cards.


I couldn't wait to get started cooking. My first meal, which was the barley soup in which I took a picture to compare to their photo. lol

The Barley soup was easy to make. My only complaint? They don't tell you to crush the whole spices that they've already included in the bag of Barley soup spice blend mixture. While I eating my soup I crunched on - fennel seeds, aleppo pepper and coriander seeds.  I'm on a vegan diet and couldn't use some of the ingredients they included for this particular recipe, for the instance the parmesan cheese and the cream fraiche. I did how-ever already have a vegan recipe for the cream fraiche and I always have on hand, vegan parmesan cheese.   This soup was plenty and enough to feed at least 5 people.

My next meal was the Stir Fried Rice Noodles, YUM!

I can honestly say that this recipe is vegan friendly! It was so delicious and my friends enjoyed it to! I've never had Gai Lan vegetable before which is included in this recipe. I had to google to find out what it was, only to find out it was just Chinese broccoli. I learn a few things about mixing different ingredients, I would never had thought about using together like, peanut butter with coconut milk which  the recipe called for in order to made a cream base to mix with the noodles. 

The last recipe I made last night was the Ramp & Snap Pea Fregola Sarda

Again there was a couple of food items I couldn't use for this recipe like the butter and parmesan cheese that blue apron included. I substituted some earth balance butter and vegan parmesan. This was an interesting dish, not one of my favorites but it wont go to waste. I found the fregola sarda pasta to be quite chewy.  I didn't care to add the walnuts to this dish that was included. The mint was a good choice for added flavor to this pasta dish, again, I would never thought to add such a combination. I had a lot leftover. This meal was enough to feed at least 4 people.

I wrote to Blue Apron last year, to request if they would create some vegan recipe meals for delivery services and they was kind enough to rely back stating that they will look into it in the near future.

I believe their meal plans are for two people, 3 meals per week $9.99 per person for a total of $59.94 and they have a family plan.

This recipe meal delivery service is good for those who like having their meals to cook delivered and it's good for those who are interested in expanding their cooking techniques in my opinion.

I hope this helps

Yeast Buns

INGREDIENTS

4 cups unbleached flour
1 1/2 tsp salt
1(2 1/4  tsp) packet active dry yeast
2 t Tbsp extra virgin olive oil
1 3/4 cups hot water (about 105 degrees)

DIRECTIONS
in a large bowl mix together flour, salt, and yeast, and form a well in the bottom.
pour in water and add the oil.
with a wooden spoon slowly pull the flour into the liquid until it's fully adsorbed.
work it into a ball with your hands and place on a floured work surface.
the dough should be tacky but not hopelessly sticky. sprinkle flour on the work surface and hands if needed; continue to knead the dough for 5-10 minutes or until the dough becomes elastic.
rinse and grease the large bowl, then place the dough back in it. cover lightly with damp cloth or plastic wrap. let rise in warm place (i usually turn on my oven and place the dough on the stove above it) until double in size (about 1 to 1-1/2 hours).
turn dough back out onto floured surface. punch down and kneed slightly to work out air bubbles.
divide the dough in half, form round loaves and place on lightly oiled pans. preheat oven to 375 and let dough rise 20 more minutes.
bake 30-40 minutes

Strawberry Jam

16 oz. Fresh Strawberries
1 Lemon Juice
1 tbsp Chia Seeds
1/2 cup cane sugar


Instructions
In a medium saucepan over low to medium heat, add the quartered strawberries. Cook on a low heat until softened. Use a potato masher to break them up.
Add the lemon juice and sugar. You might need to add more sugar to your sweetness of taste.This will vary depending on the ripeness and sweetness of the strawberries. Add the chia seeds and cook on low heat until thickened. About 5-10 minutes. It should be thick and gelatinous. Allow to cool and transfer to one of your recycled jar. Refrigerate overnight. This will help the seeds to soften even further. Spread on your morning toast or muffin. This recipe makes about 1cup of jam and can be stored in the refrigerator for up to a week.

Tofu Silken Omelet

 

(2 serving)    

6 ounces (1/2 package) frozen Silken tofu (thawed)
1/3 cup soy milk
1 Tbsp brown rice flour
1 Tbsp tapioca flour
1/8 teaspoon turmeric
salt to taste
1/2 tsp garlic powder

1/2 slice tofutti cheese

Remove tofu from package - drain liquid. I used my tofu presser. Cut tofu into piece and place in a small blender and blend until a smooth consistency.

batter should slowly flow. If not, add additional soy milk by the Tablespoon until the batter is pour able.

Place an 8-inch non-stick frying pan over medium heat. Add about 1 Tbsp of olive oil and swirl pan to coat.

Pour the batter into the pan. Spread the batter gently to completely coat the bottom.

prepare any omelet fillings for your perfect omelette.

Cover and cook omelet 6 to 8 minutes until the top appears dry. If the omelet doesn't move freely when shaking the pan, gently work a spatula underneath so it loosens from the pan.

Add toppings to one side of the omelet.

Flip half of the omelet over to the side where your fillings will be added, you might need to add a little more olive oil at this point, cook for a couple of minutes more on low heat. Your omelet should be looking like a real omelet now. Slide the omelet onto a serving plate.

Notes - batter should be a thick consistency, not runny but more like pancake batter. You will have to spread the batter with a spoon to get your desired  size omelette.

Fried your vegetable fillings first before adding to omelet.

I got 2 omelets with my recipe. You might need to add a little more soy milk by the Tbsp because the batter will thicken as it sits, especially if you're making one omelet at a time in a 8" pan like I used.

Enjoy!

2 cheez Mac & Cheez

2 cups of Ziti
Boiled water
¾ cup of your choice of dairy free milk
4 slices Tofutti Dairy free cheese
Garlic seasoning
Go Veggie Parmesan style cheese topping

This recipe is easy as 123
Boil enough water that will cover ziti for 12 minutes
Rinse and drain ziti and set aside
In the same pot add your choice of dairy free milk
When the milk come to a boil add the dairy free cheese slices and stir until the cheese has melted. Add salt and garlic seasoning to taste. Serve in a bowl and sprinkle - go veggie parmesan cheese. Serve immediately

You are going to love!

Spicy Masala Chickpeas

Spicy Masala Chickpeas
3 cups dry chickpeas
1 large sweet onion in slices
1 med red pepper
1 med green pepper
4 fresh tomatoes puree
2 Tbsp tomato paste
1 (1 inch) piece fresh ginger, peeled and chopped
1 Tbsp dry cilantro
4 cloves garlic, chopped
3 tablespoons olive oil
1 teaspoon gram Marsala
1/2 teaspoon turmeric powder
1 tsp red pepper flakes
salt to taste

Directions
Pick through the chickpeas, rinse and then soak chickpeas over night. The next day, rinse beans again and cook according to the directions on the back of package. When the beans are cool, drain the liquid in a bowl and place aside.

In a frying pan, add olive oil, onions, and peppers, fry the vegetable until golden brown, al-dente, add garlic and ginger and saute for a minute more. Add the saute vegetables, spices, tomato puree. to the beans and add about a cup of the bean liquid. Simmer until the sauce becomes a little thick.

Serve over your choice of rice

Easy Crispy Sweet Pickles

Want relish? Just place pickles in a food processor


Ingredients
1 1/2 cup white vinegar
2/3 cup organic cane sugar
1/2 tsp fennel seeds
1 tsp celery seeds
1/2 tsp turmeric
1/2 tsp red pepper flakes
pinch of sea salt
2 medium thinly sliced cucumbers
1 small sweet sliced onion


Instructions
In a sauce pan add 1st 7 ingredients
let the mixture come to a boil for 2 minutes
Slice cucumbers and sweet onion very thin and add them to a thick glass bowl. Pour the vinegar mixture over the cucumbers and cover them with saran wrap, make sure there's enough liquid to cover all the cucumbers (bathe). I had to double the vinegar mixture. After they have cool, place them in the refrigerator for 3 days or more to let the juice combine with the cucumbers, then you can place your pickles in your favorite recycled jars.

Taste if you wish but warning you might eat them all in one setting. lol

Spicy Marinara Sauce

4 tablespoons olive oil
1 large onion, chopped
1 celery, finely chopped
6 garlic cloves, minced
1 tablespoon dried basil
2 teaspoons dried oregano
1⁄2 teaspoon crushed red pepper flakes
1. 6 oz can no salt tomato paste
1. 28 oz can no salt crushed tomatoes
3/4 - 1 cup water
1⁄2 cup dry red wine (I used carlo rossi)
4 tbsp sugar or less if this is to sweet for your taste buds
salt to taste

In a food processor, add onions and celery. Add oil to a non-stick frying pan and add onion and celery. Cook until onions are light brown. Mix in garlic and turn off flame. In a tall stockpot, add can crushed tomatoes, tomato paste, onion mixture, red wine, sugar, and water. Simmer on very low heat with cover on for 30 minutes. Check sauce to be sure it's not sticking to the bottom of pan in between time.

Deep Pan Tomatoes, Onion Pie

 Ingredients  

3 cups all purpose flour

1 cup warm water

(2) ¼ tsp rapid rise yeast

2 tsp organic cane sugar

1/3 cup extra virgin olive oil

1/2 tsp rosemary

1/2 tsp basil

1/2 tsp oregano
12 roma tomatoes thinly sliced
1 medium sweet onion thinly sliced

Instructions

In a bowl mix flour, sugar, yeast.  Add warm water and olive oil. Kneed the dough for 15 minutes until smooth. You may need to add more flour to prevent the dough from sticking to your fingers. Add smooth dough to a lightly greased bowl and cover it with saran wrap. Place the bowl in a warm area in order for the dough to double in size for about an hour. In a small bowl mix the rosemary, basil and oregano and set aside.

After the dough has doubled in size, turn the dough onto a cutting board or counter. Using a pastry cutter, cut dough in half. Place each of the dough into 2 lightly greased cake pans

I use olive oil. Let the dough rise in the two round pans before adding toppings. Add the thinly sliced onions 1st and then the roma tomatoes and the dried herb on top . (I used the veggie slicer to get the onions and tomatoes very thin) Sprinkle more olive oil on top. 

Or if you don’t want to make two of  pies now, you can place one of the dough into a zip-loc freezer bag and freeze it for a later time. When you are ready to use the second dough just thaw it, place it into a greased cake pan and let it rise for 30 minutes before placing your toppings.

Bake at 425 for 30 minutes until the dough                                                                       

Lemony, Garlic Fettuccine w/ Crispy Tofu

 1 package of extra firm tofu

½ chopped onion

2 tsp garlic powder

¼ tsp salt

3 Fettuccine nests

½ tbsp fresh squeezed lemon juice

3 tbsp extra virgin olive oil

Water

3 tbsp go veggie grated parmesan 

½ tsp dried parsley flakes

Drained and press tofu, then freeze until frozen. (this will give your tofu more of a chewy texture)Thaw tofu and season with salt and 1 tsp of garlic powder. Place 2 tbsp of olive oil in a non stick frying pan and sauté onions until golden brown. Remove onions from pan and add tofu and fry until nice and crispy. Add more olive oil if needed. When tofu is done add onions and set aside.

In a pot, boil enough water to cover fettuccine nests pasta for 5 minutes or until andante.

Drain and rinse fettuccine pasta. Add it back to the pot and drizzle the rest of the 2 tbs olive oil, 1 tsp garlic powder, ½ tbsp fresh lemon juice and go veggie parmesan cheeze. Add your crispy tofu to your plate along with the fettuccine pasta. Sprinkle ½ tsp or more of the dried parsley flakes on top of the pasta. Don't forget the vegan Parmesan!

Caring For The Earth We Live In.. Start by Recycling

It's so annoying finding little pinholes in my bags of beans from storing them on top of one another and from tossing them around when I'm searching for beans I want to prepare for a meal. Guilty!

Don't throw away those empty bottles and jars! 

Instead, recycle them. Your dry beans, Pasta, Rice, Flours and Sugars will preserve longer! Not only that but they look so cute in jars. :)

Do your share by caring for the Earth we live in.. Recycle

Hearty Lentil Soup

(2) 16 oz bags of lentils
4 tbsp apple cider vinegar
2 tsp basil
2 tsp oregano
2 tsp Marsala
2 tsp curry powder
1 bay leaf
10 garlic gloves chopped
7 celery stalk, chopped
2 cups chopped spinach
1 large onion
4 carrots, sliced
no salt crushed tomatoes
veggie broth or water to cover beans
salt to taste
4 tbsp olive oil

Instructions
saute onions, celery until translucent in olive oil
add carrots, spinach and lentils and crushed tomatoes and spices. Add enough veggie broth or water to cover the lentils. Simmer very low 1 hr or until lentils are done.

Easy Homemade Bread

Makes 2 Circular Breads

Ingredients

1 cup whole wheat flour

3 cups white flour

2 tbsp Rapid-rise Highly Active Yeast

2 cups very warm water

your choice of topping

Instructions

In a large glass mixing bowl add 1 cup of whole wheat flour, 2 cups of white flour, yeast and mix thoroughly. Add 2 cups of very warm water to flour mixture and stir with a wooden spoon. (at this point your mixture will be like a batter) Add a half cup of the 1 cup white flour and stir. You should be able to pull the batter away from the bowl with a wooden spoon, if not add the rest of the 1/2 cup of flour. (Batter shouldn't be thick like most dough)

Cover the bowl with saran wrap and let it sit near a warm stove for 1 hour to let the dough rise.

Once the dough has rise. Heat oven to 420 degrees. Take your wooden spoon to remove 1/2 the dough from bowl onto a pizza pan that has parchment paper on it. Let the dough rise again for 30 minutes before baking it. Bake for 30 minutes or until golden brown. After the bread is done. Let it sit for 10 minutes before removing the bread easily from the paper onto a rack.

Enjoy!

The Best PAPO SECOS

Ingredients

5 cup flour
1 pkg dry active yeast
1/2 tsp salt
2 tsp sugar
2 Tbsp Earth Balance Butter
2 cup lukewarm water

Instructions
Dissolve yeast in 1/2 cup of the lukewarm water with 2 tsp sugar added. Let stand for 5 minutes.
Place yeast mixture in large bowl, add 1 cup flour and mix to make a batter. Cover with saran wrap and let sit in a warm place for about an hour, or until doubled in size.

Pull out the sticky dough and add in remaining ingredients. Mix well. Then, on a well floured surface, hand-knead for 10 to 12 minutes, or until smooth.

Gather in to a ball and place into a lightly greased bowl. Cover again and cover with saran wrap in a warm place near oven for an hour or until doubled in size. Turn dough to a flour work area. Cut dough in half and pull a part about the size of a orange, roll with your hands into a ball. 

Gently reform the dough and cut out one or two more buns you should have 7-8. Let the buns rise uncovered in a warm place for about 30 minutes.

Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won't form a dome. Place a 9 x 13 pan on the lower rack in over and fill it half way with water.
Bake in a 450 degree oven for 10-15 minutes or until fluffy and slightly golden brown.

Oatmeal Raisin Nuts Ice Cream Cookies

Vegan Vanilla Ice Cream Recipe

Ingredients
2 cups silk vegan heavy cream
2/3 cup unsweetened soy milk

1 tbsp arrowroot
1/2 cup can sugar
2 teaspoons vanilla extract

Cookie Recipe
Directions:

Add all the ingredients to a pot.
Turn the heat to medium turn heat off once the mixture started to boil.
Mix the Mix the vegan cream until the sugar is dissolved.

Refrigerate for several hours to chill or freeze it for an hour.
5. Pour the cream into an ice cream maker and churn according to the manufacturer's directions. Freeze till harden.

Vegan Oatmeal Cookies

2/3 cup earth  balance butter

1/2 Cup cane sugar

1 egg substitute

1 tsp vanilla

1 1/2 cup flour

1 tsp baking soda

1 tsp cinnamon

3 cups oats

1/2 cup raisins
1/2 cup pecan nuts (optional)

Instructions

Heat Oven to 350

Beat together earth balance butter, and cane sugar until creamy

Add egg substitute and vanilla, beat well. Add flour, baking soda, cinnamon 

and mix well. Stir in oats and raisins, pecan nuts (optional) and mix well. Drop about a tbsp full of the mix onto

a baking sheet with parchment paper on it. Bake 15 to 20 or until golden brown. Let cookies

cool before placing ice cream on cookies to make a ice cream cookies sandwich. Wrap cookies with saran wrap and freeze

Gluten Free Mini Muffin Brownies

Ingredients

1 - 2 cups gluten-free oatmeal
¾ tsp baking soda
½ tsp espresso powder
¾ cup unsalted butter
1 cups sugar
1 cup cocoa powder
1 tsp salt
1 Tbsp vanilla extract

3 tbsp of flaxseed Meal Mixed with 9 tbsp of Water
1 cup chocolate chips

Instructions
Preheat the oven to 350 F, and lightly grease a mini muffin pan.
In a food processor or blender, grind the oatmeal to a fine powder. Measure out 2 cups oat flour, and combine with the baking soda and espresso powder. Set aside.
In a saucepan over medium-low heat, melt the butter.
Once melted, add the sugar and cook for another minute.
Remove from heat and add the cocoa and salt. Stir to combine.
Add the vanilla, and then the flaxseed meal mixture. Whisk fully so that the mixture is smooth and glossy.

Bake for 20 to 25 minutes or stick a tooth pick in muffin to make sure they are done

Blueberry Corn Muffins

 

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup Soy Milk
1/4 cup vegetable oil
2 tbsp apple sauce 
1 1/2 cup  Blueberries


Directions
Heat oven to 400 F. Combine dry ingredients. Make a well and Stir in milk, oil and egg replacement, mixing just until dry ingredients are moistened. Pour batter into 12 greased or paper-lined muffin cups and stick in Blueberries. Bake 15 to 20 minutes or until golden brown.
Number of Servings: 12 I like to top my blueberry with a dairy free whipped cream..  YUMMERS!

Strawberry Banana Smoothie

1/2 cup light soy milk

1 cup fresh orange juice

3 fresh strawberries

1 tsp vegan honee

1 banana peeled

2 ice cubes

Instructions

place all ingredients to a powerful blender and blend until mixed

Lemon Tapioca Pudding topped with Peaches

Ingredients

1/3 cup Small Pearl Tapioca
3/4 cup Water
2-1/4 cups Vanilla Soy Milk
1/4 tsp Sea Salt
1/2 cup Sugar, divided
1 Tbsp and 1 tsp Ener-g (add 4 tbsp of water and mix til smooth) let sit for 2 minutes
1/2 tsp Vanilla or Lemon juice from fresh lemon
1 tbsp grated Lemon

Directions

Soak tapioca in water for 30 minutes in a 1-1/2 quart saucepan. Do not drain remaining water, if any.

Add milk, salt, 1/4 cup sugar and Ener-g  to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10-15 minutes. Stir often.

Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla or Lemon extract.

Serve warm or chilled, plain or with Peaches or your favorite fruit, nutmeg or coconut mixed in. Makes 3-1/2 cups (4 servings).

Fingerprint Cookies

Ingredients

2 cups spelt flour (white or whole)
1 teaspoon baking soda
½ teaspoon salt
⅔ cup canola oil
1 cup sugar
⅛ cup light brown sugar
1 tbsp golden flax meal plus 3 tbsp water
½ cup almond milk
¾ cup unsweetened coconut flakes

Instructions
In a small bowl or cup, combine the ground flax seed and the water. Let sit for 5 minutes until it forms a gel.
Combine the spelt flour, salt, and baking soda in a medium bowl, set aside.
In a separate large bowl, mix the sugar and canola oil until combined, then add the flax egg and almond milk.
Add the dry ingredients to the wet ingredients, mixing just until everything is wet.

Refrigerate the dough for one hour.
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Put the coconut flakes in a small bowl.
Take a small spoonful of dough and roll it into a ball. Roll it in the coconut to coat - you want a lot of coconut to stick to each ball.
Put the coconut covered balls on the parchment lined cookie sheets, using your thumb to make a circle in the middle of dough. Place your favorite vegan preserve in the circle of dough
Bake for 8-10 minutes. Cool on wire racks.

Apple Gazette

For the dough

1 cup flour (I used a 50/50 mix of white and wheat)
1/2 teaspoon sugar
1/8 teaspoon salt
6 tbsp cold earth balance butter, cut into small pieces
chilled water, as needed (I used about 6 tbsp)

For the filling
2 medium apples peeled, cored and sliced
2 tablespoons earth balance butter, melted
1/4 cup raw cane sugar
1 tsp raw cane sugar for topping (optional)
1 tsp cinnamon 
1/4 tsp nutmeg

For the dough
Sift flour in a large bowl. Mix in sugar and salt. Cut in earth balance butter, working quickly, to prevent it from completely melting. Continue until the biggest pieces of butter are roughly the size of large peas. Add chilled water a tablespoon at a time until the dough just holds together. Gather dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.

When the dough is ready, roll out on a floured surface or on plastic wrap to a circle about  thick. Transfer to a parchment paper-lined baking sheet. Preheat oven to 400 degrees.

For the filling
Place apple slices in a bowl with melted butter and sugar. Toss to coat. Overlap the apples in a circle  from the edge of the dough. Continue spiraling inward until you've reached the center. Fold over the edges of the dough, and sprinkle dough edge with turbinado sugar if desired

Watermelon Pop

Ingredients: 

3 cups of frozen watermelon 

1 cup cold watermelon 

3 tbsp raw agave syrup, Maple syrup or any sweetener of your choice to taste. 

1 tsp juice of a lime 

1 large banana 

Instructions

Blend all ingredients in a strong blender.

Pour into Popsicle containers and freeze over night

Vegan Waffles with blueberries, apples and bananas

Directions on the back of box

Dog and Cat Treats

This recipe can be found on Author: Holy Cow website!

Vegan Crunchy Carob Chip Nut Cookies

Ingredients (Makes 18 servings)

1 tablespoon ground flax seed

3 tablespoons water

2 cups gluten free old fashioned oats

1 cup oat flour

1/4 cup cacao powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup vegan earth balance

1/3 cup maple syrup

1 teaspoon vanilla extract

1/2 cups carob chips

1 cup raisins

1/2 cups pumpkins seeds

Directions

Preheat oven to 350?F.

In a small bowl, whisk together the flax and water. Let sit for 2 minutes.

In a separate bowl, whisk together the oats, flour, cinnamon, baking soda, carob powder

In a mixing bowl cream together the butter and maple syrup until light and fluffy, Add the flax meal mixture and vanilla extract and stir until combined.

Gradually add the flour mixture until just combined. Add the raisins, carob chip and pumpkin seeds, stir to thoroughly mixed

Use a 1 tablespoon measure, place cookie dough on a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden brown.

Non Dairy Chocolate Coconut Ice Cream

Ingredients

1 1/4 silk heavy cream

1 1/2 cups non dairy milk

3/4 cup raw agave nectar

1/4 teaspoon sea salt

(2) 1/2 tablespoons arrowroot starch

1 1/2 cups semi sweet chocolates 

Directions
Stir the arrowroot and chocolates into 1/2 cup of cold non dairy milk.
Heat the rest of the silk heavy cream, agave and salt in a 

saucepan until well combined. Just about a minute. 

Stir in the arrowroot mixture and stir on medium/low heat until thickened  about 5 minutes.

Transfer to a bowl and chill in the fridge for at least a few hours (overnight is preferable) until really cold.
Process in an ice cream maker according to the manufacturer's instructions.
Directions
Place in the freezer to solidify and serve serve

Pumpkin Pies

Ingredients

2 recipe pie crust
2 cups canned pumpkin
½ cup pure maple syrup
¼ cup plain non-diary milk (or canned coconut milk)
1 tablespoon coconut oil
1 teaspoons vanilla extract
2 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Pinch ground cloves
½ teaspoon sea salt
3 tablespoons cornstarch

Instructions
Preheat oven to 350 F. In a blender, pure together pumpkin, maple syrup, milk, coconut oil, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm (a little jiggle is okay). After baking for 40 minutes, if the edges appear to be browning too rapidly, carefully remove the pie and apply crust protectors/tin foil to the edges to keep from getting too dark.
Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.

Notes
You will need two (15-ounce) cans pumpkin puree for this (one can has about 1 cups)