Curried Quinoa Dish For Supper is a healthy way to get plant based proteins in your diet. Read on to learn more about this ancient cereal.

Curried Quinoa Dish For Supper

Dr Christianson teaches the importance of healthy carbs in the diet. He writes: “Are you looking for a new twist on your Adrenal Reset Diet approved carb? Try this curried quinoa with some roasted veggies for a change.”

2 Tablespoons Oil (Olive, Coconut, Grapeseed, or Avocado)
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups vegetable broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

Tip: I also like to add veggies like diced zucchini, peas, or diced carrots to my quinoa dishes.

Directions:
Heat oil in a large skillet over medium heat. Add onion, garlic and and any additional veggies you choose and cook and stir for 2 minutes. Add quinoa and cook and stir until lightly toasted, about 5 minutes.

Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders. Cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper. Enjoy your Curried Quinoa Dish For Supper!

Recipe is from Dr Christianson.

Quinoa is not a grass, but rather a pseudo cereal botanically related to spinach and amaranth, and originated in the Andean region of northwestern South America.

Quinoa is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains.

Quinoa has all the essential amino acids the body needs.

My wife Patricia likes to cook the Black, White, and Red Quinoa and add it to our oatmeal in the morning.

For dinner, Patricia will add some White Quinoa to her rice dishes to create a delicious meal.

Hope you enjoy the Curried Quinoa Dish For Supper Recipe. Please share in the the comments if you have a favorite way to add Quinoa to your meals? We enjoy interacting with you.

There are hundreds of other delicious vegan recipes on the Healthy Living Category Archives. You can access them by clicking the link below.

Healthy Living Recipes

Welcome to my Praline Yam Recipe post. You can make this recipe with either red garnet yams or sweet potatoes. There are alternative ways to also make this a vegan dish.

Praline Yam Recipe

4 cups mashed sweet potatoes or yams
4 eggs ( free range brown or egg replacer from Energ )
2 Tablespoons vanilla extract
1/2 pint heavy cream ( tofu )
1/4 pound butter ( earth balance spread )
1 cup packed brown sugar
1/2 cup all purpose flour
1 cup chopped pecans

Butter one 2 quart casserole dish. Preheat oven to 350 degrees F (175 degrees C).
In a mixing bowl, combine the sweet potatoes, vanilla extract, eggs and cream. Blend well, and spread evenly in casserole dish.

Prepare the topping by combining the butter, brown sugar, flour and pecans. Mix until crumbly, and sprinkle over sweet potato mixture.

Yams have been a favorite dish on many tables for holidays like Thanksgiving, Christmas, New Year’s Day and any special day you celebrate.

Bake for 30 minutes in the preheated oven.

Nutrition Facts For Praline Yams

Yams are very low in fat. The tuber is an excellent source of dietary fiber.

According to Wikipedia:

“Raw yam has only moderate nutrient density, with appreciable content (10% or more of the Daily Value, DV) limited to potassium, vitamin B6, manganese, thiamin, dietary fiber, and vitamin C.

But raw yam has the highest potassium levels amongst the 10 major staple foods of the world. Yam supplies 118 calories per 100 grams. Yam generally has a lower glycemic index, about 54% of glucose per 150 gram serving, compared to potato products.”

Hope you have enjoyed reading and tasting the Praline Yam Recipe. Please share your favorite recipes in the comments section below. We enjoy interacting with you.

For more healthy recipes, please visit our large archived pages with hundreds of healthy and delicious recipes.

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Blueberry Oatmeal Smoothie Breakfast is a quick and healthy way to start your day.

Blueberry Oatmeal Smoothie Breakfast

Here is a very healthy smoothie recipe to give your body vital nutrients & protein for the day. Of course you can mix up the recipe according to the availability of fresh fruits as they are in season. Patricia and I enjoy fruits like: apples, apricots, blackberries, kiwi, mangoes, peaches, and plums. Share in the comments below what your favorite recipes are.

Ingredients:

1 and 1/2 Cups Almond or Coconut Milk

2 Heaping Tablespoons Organic Oatmeal

1 Teaspoon Vanilla Extract

1 Tablespoon Protein Powder

2 Tablespoons Chia Seeds

1 Tablespoon Agave

1/2 Cup Frozen Blueberries

Blend & Enjoy !

Eating a plant based diet is the best way to get antioxidants. Studies show that plant foods have 64 times more antioxidants on average than animal foods. I grew up eating pork at every meal and had a huge shift in my energy level when I went on a plant based diet back in 1999. Over 75 pounds or 35 Kilograms left my body and I have maintained my weight loss since.

Blueberries are considered a Super Food, and can help maintain healthy bones, reduce blood pressure, manage diabetes, and ward off heart disease. They have been shown to protect against cancer, and can also help maintain bone strength.

Chia Seeds are a nutrient dense food. Eating chia seeds will give your body enzymes, minerals and vitamins. In a 100 gram serving, there is 16.5 grams of Protein. Plant proteins are easily absorbed by your body.

Oatmeal is loaded with dietary fiber. Oats are another great source of nutrients and help you feel satiated after eating oatmeal.

Hope you have enjoyed reading Blueberry Oatmeal Smoothie Breakfast recipe. If you want to enjoy hundreds of healthy and delicious plant based recipes, please visit my Healthy Living Archives below.

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Please share in the comments what your favorite recipes are. You can make this recipe quickly and put in the refrigerator overnight for a quick breakfast in the morning !

This Banana Bread recipe is a delicious option for breakfast or light dessert. It’s not too sweet and the nuttiness of the walnuts is a compliment to tea or coffee.

Banana Bread Ingredients

Makes 16 servings

1 cup – 2 bananas
1/4 cup maple syrup
1 1/4 cup soy or almond milk
2 teaspoons vanilla extract
2 1/4 cups whole-wheat flour
1 tablespoon baking powder
1 teaspoon baking soda
1/3 cup walnuts, chopped
non-stick cooking spray

Directions

Preheat oven to 350 degrees F. Mist an 8-inch square glass baking pan with non-stick cooking spray and set aside. Combine bananas, syrup, oil, plant milk, and vanilla in a large bowl and mix well. Place remaining ingredients, except walnuts, in a separate large bowl and stir together. Gradually stir dry ingredients into wet ingredients, sprinkling in about 1/3 at a time. Mix until well combined. Batter will be very thick. Stir in walnuts.

Spoon batter into prepared baking pan. Bake on center rack of oven for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan on a cooling rack. Serve warm.

Per serving (1/16 cake): 109 calories; 2.2 g fat; 17.1% calories from fat; 0 mg cholesterol; 20.4 g carbohydrates; 2.8 g fiber; 343 mg sodium

In 1999, I weighed 75 pounds more than I do now. I started eliminating animal products from my diet and I quickly lost the excess weight in just 6 months. I was working as a Lead Ramp Service Agent at Alaska Airlines in Seattle and the exercise I did at work and at the fitness facility near my home helped me drop the excess weight. You can still enjoy eating by simply modifying what you eat.

The Banana Bread Recipe is from Breaking the Food Seduction by Neal Barnard, M.D. adapted from Jo Stepaniak’s original recipe, Banana Snack Cake with Creamy Fudge Frosting. Hope you enjoy your Banana Bread. Please share comments below. Do you modify the recipe?

For more Healthy Living Recipes, please visit my archives. You can search for your favorite foods in the search feature.

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Welcome to the Vegan Chocolate Cake Recipe. Click my short video below to see how easy this recipe is.

Vegan Chocolate Cake Ingredients

1 and 3/4 Cups Organic Whole Wheat Flour

2 Cups Sugar

( We Use 1 Cup of Pure Maple Syrup & 2 Teaspoons of Pure Via Stevia Concentrate Drops ) You Could Also Use Honey Or Agave

1 and 1/2 Teaspoon of Baking Powder

1 and 1/2 Teaspoon Baking Soda

3/4 Cup Hershey’s Cocoa

( We Like Carob Powder ) Carob Is a Healthy Alternative to Cocoa. Carob Is Caffeine Free, Low In Fat and Sodium, High In Fiber, Has Minerals and Antioxidants.

1 Teaspoon Salt

( We Use Sea Salt Or Pink Himalayan Salt )

2 Eggs

( We Use Egg Replacer Powder Instead Of Eggs )

1 Cup Milk

( We Use Almond Milk )

1/2 Cup Vegetable Oil

( We Use Organic Coconut Oil )

2 Teaspoons Of Vanilla Extract

1 Cup Of Boiling Water

Directions For Vegan Chocolate Cake

Heat your oven to 350 degrees Farenheit Or 175 Celsius. Grease and lightly flour two 9 inch round baking pans. You could also just use a loaf baking pan if you wanted to like I did in the picture above.

Combine your dry ingredients in a large mixing bowl. Add your eggs, milk, oil and vanilla. Beat with a mixer on medium speed for 2 minutes. Stir in the boiling water. The batter will be thin. Pour into your pans.

Bake for 30-35 minutes or until a wooden toothpick inserted in the middle comes out clean.

Cool for 10 minutes.  Remove from pan and place on a wire rack so the cake is raised up off your counter a little. This will help the cake cool and settle. We leave ours out over night if you make the cake in the evening. Put in an air tight container and enjoy for at least 4 days.

You can make a healthy frosting also.

Chocolate Frosting

1/2 Cup Earth Balance Vegan Soy Spread

2/3 Cup Carob Powder

2 Cups Panela Organic Cane Sugar

1/3 Cup Almond Milk

1 Teaspoon Vanilla Extract

Directions:

Melt the Soy Butter. Stir in the Carob Powder. Now add half the sugar then half the milk and alternate while you stir the ingredients until you have all mixed together. If you need the frosting to be more moist, add a little more almond milk. Stir in the vanilla extract and then you can frost your cake.

Hope you have enjoyed reading our Vegan Chocolate Cake post. Please share in the comments below if you have a better recipe. Patricia and I satisfy our sweet teeth with this delicious healthy cake. For more healthy recipes, please visit our Healthy Living archives with hundreds of plant based recipes.

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Welcome to our Healthy Organic Homemade Bread With Seeds post. Complete directions and ingredients are below and click on the video below to learn more.

Healthy Organic Homemade Bread With Seeds Ingredients

We make 2 loaf pans of bread a week. If you just one one bread pan, cut the following recipe in half.

Measure Out the following amount of organic grains and seeds and put in a medium sized bowl:

Amaranth 25 grams

Chia Seeds 20 grams

Flax Seeds 25 grams

Quinoa 30 grams

Rolled Oats 50 grams

Put in a blender, vita mix or blendtec. We get great results from a blendtec machine. Pulse until thoroughly mixed together. Put in your medium size bowl.

Now measure out the following Organic Whole Grains in a large mixing bowl:

Brown Wheat 500 grams

Buckwheat 100 grams

Red Wheat 150 grams

Spelt Flour 100 grams

White Wheat Flour 150 grams

Stir these five grains thoroughly, then combine the other grains in the medium sized bowl. Stir until mixed together.

With a spatula, put the flour around the outside edge of your large mixing bowl. Create a bare spot in the center of your bowl. Put 1 Tablespoon of Yeast. Now put 1 Tablespoon of Honey on top of the Yeast. Now pour a 1/2 cup of room temperature water over your yeast and honey and stir in the center.

Look at the top photo to see what your consistency should look like. Let the yeast, honey and water sit for 10 minutes to activate the yeast.

Now add 3/4 teaspoon of pink himalayan salt or sea salt  to the outer rim of your large bowl where the flour is. Add 1 Tablespoon of Olive Oil in the middle with the yeast and honey.

Now add 1 cup of room temperature water and start mixing the dough with one hand only. You need to keep your other hand clean to turn your bowl as you mix with the other hand. If you need to add a little more of room temperature water to the dough so the dough sticks a little.

Now start rolling your dough out for 5 minutes. My wife Patricia does a great job showing you how to do this in the You Tube Video above. The dough should get a little hard after 5 minutes. Set the dough in your large bowl and rest for 5 minutes. Repeat the process 2 more times to completely work the dough.

Now set the dough in the large bowl and cover with plastic for one hour. The photo above is what your dough will look like as it rises.

Now take the dough and roll out any air that may be in the dough. Patricia says it only takes a couple of minutes. Form the dough into any shape you desire your bread to be. Put in your greased loaf pan and cover for 25 minutes.

Preheat your oven to 350 degrees and put your loaf pan in the oven and bake for one hour. The loaf picture is what the recipe created today. Please share any ideas you have that might improve on this recipe in the comments section below.

Hope you enjoyed reading our Healthy Organic Homemade Bread With Seeds post. Tell us how your recipe turned out.

There are over 200 other healthy recipes and desserts on my Healthy Living category below:

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Welcome to the Vegan Brownie Tastes Great post. You can modify this recipe with many different options. Just click on the short video below to see how easy and fast you can make this healthy dessert.

Vegan Brownie Tastes Great Ingredients

1 and 1/2 Cups Firm Tofu, Crumbled

1 Cup Pure Maple Syrup

1/2 Cup Honey

1/4 Cup Pure Water

Mix 3 Tablespoons of Chia Seeds In 6 Tablespoons of Pure Water. Let Stand For 5 Minutes.

2 and 1/2 Cups Whole Wheat Pastry Flour

1 Cup Carob Powder

1/2 Teaspoon Real Salt

1 Cup Chopped Walnuts

Directions

Preheat the oven to 350 degrees. Lightly oil a 9 x 13 glass baking pan and set it aside. We use an organic canola oil spray we get at our local Costco warehouse.

Place the tofu, water, maple syrup, soaked chia seeds, honey and water in a blender and process until completely smooth.

Place the flour, carob powder and salt in a medium mixing bowl. Stir the ingredients together until they are thoroughly mixed.

Pour the blended mixture into the dry ingredients in the mixing bowl. Stir them until they are both well combined. Now add the chopped walnuts in and stir thoroughly.

Now pour the batter into your greased pan. Bake on the center rack of the oven for 35 to 40 minutes. You can insert a cake tester in the center and check to see if the brownies are cooked all the way.

Set the pan out on your counter and let the brownies cool in the pan. Cut and serve. In the summer, putting a scoop of vegan ice cream on top would be a nice treat.

Hope you have enjoyed the Vegan Brownie Tastes Great post. Please comment below how you and your family like these healthy brownies. If you make slight adjustments and have a way to improve the recipe, please comment below.

You can enjoy hundreds of healthy recipes in my Healthy Living category below.

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Another source of healthy recipes is available on the Life and Health site below:

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Welcome to the Vegan Banana Bread post. You can make this delicious recipe quickly by following this healthy recipe. Click on my video below to see how easy it is to make.

Making healthy vegan banana bread does not take long. Just follow this recipe and cook the bread at 350 degrees for 40 minutes. I turned off the oven and let the bread cool down inside the oven for another 15 minutes. The bread was cooked all the way through when I pulled it out of the oven.

Ingredients for Vegan Banana Bread

In a Large Mixing Bowl, Add These Dry Ingredients:

• 1 and 1/4 Cups Whole Wheat Flour
• 1 Cup Brown Sugar ( You Can Use Any Alternative Like Pure Maple Syrup )
• 1 Teaspoon Baking Powder
• 1 Teaspoon Baking Soda
• 1 Teaspoon Salt
• Optional Ingredient:
• 1/3 Cup of Cocoa Or Carob Powder ( Gives Bread a Slight Taste of Chocolate )

Whisk all the dry ingredients together. Make sure all the clumps from the brown sugar are broken up.

Wet Ingredients for Vegan Banana Bread

In another mixing bowl:

• 2 Large Or 3 Small Ripe Bananas
• 1 Tablespoon of Apple Cider Vinegar
• 1/3 Cup Coconut Oil

Thoroughly mix all of your wet ingredients until they are liquid like.

Preheat Your Oven to 350 Farenheit or 175 Celsius. Take some canola oil and lightly spray the inside of your loaf baking pan.

Combine Wet and Dry Ingredients and Thoroughly Mix until you have a dough like batter.

Bake at 350 degrees for 40 minutes. Let cool for at least 10 minutes before cutting a slice. Enjoy eating this healthy vegan banana bread.

For more Healthy Recipes, visit my Catalog below or in the Menu on the top of all my pages or posts.

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Hope you have enjoyed reading the Healthy Bread post. You can make the recipe and freeze it for future use also.

Welcome to the Carob Cup Cakes post. This is a delicious recipe created by my wife Patricia Parsons. You can add other ingredients or modify this recipe to fit your taste. Click On Our Video Below for Simple Directions.

Carob Cup Cake Ingredients

3 Tablespoons of Chia Seeds

6 Tablespoons of Cold Water

1 and ½ Cups Fresh Squeezed Organic Orange Juice

3/4 Cup of Organic Carob Powder

1/2 Cup of Organic Whole Wheat Flour

3/4 Cup of Organic Oat Flour

3/4 Cup of Organic Almond Flour

1/4 Cup of Cold Pressed Organic Olive Oil

1/2 Cup of Raw Honey Or Pure Maple Syrup

One Teaspoon of Organic Apple Cider Vinegar

One Teaspoon of Baking Soda

Directions

1. Soak 3 Tablespoons of Chia Seeds with 6 Tablespoons of Cold Water. Mix and let sit for 5 minutes.
2. Add 1 and ½ Cups Fresh Squeezed Orange Juice and Mix with the Chia Seeds.
3. Add ¾ Cup of Organic Carob Powder and Mix.
4. Add 1 Cup of Organic Whole Wheat Flour and ½ Cup of Organic Oat Flour and ½ Cup Almond Flour Or Any Flour You Choose. Mix with Other Ingredients.
5. Add ¼ Cup of Cold Pressed Olive Oil.
6. Add ½ Cup of Honey Or Pure Organic Maple Syrup and Mix.
7. If You See That the Batter Is Very Thick, Add a Little Water and Stir.
8. Add One Teaspoon Apple Cider Vinegar On the Top of the Batter.
9. Add One Teaspoon of Baking Soda On the Top of the Apple Cider Vinegar.
10. Mix All of the Ingredients Slowly.
11. Immediately Put In Your Cup Cake Molds and Place In the Cup Cake Baking Sheet.
12. Bake In a Preheated Oven at 350 Degrees for 25 Minutes. Put a Toothpick In to Check If the Center Is Cooked. Then Let Sit for 30 Minutes to Cool. Put In an Air Tight Container to Store for Up to a Week.

You Can Prepare a Healthy Frosting by Mixing Some Tofu and Carob Powder and a Little Pure Maple Syrup.

Eating healthy and exercising is part of Lifestyle Medicine. Visit this website for more health tips.

Lifestyle Medicine Take Ten

Hope you enjoy the Carob Cup Cakes recipe. The chocolate appearance helps satisfy our cravings for dessert. For more healthy recipes, please visit our Healthy Living category below.

Healthy Living

Welcome to my Stuffed Collard Greens recipe post which is a favorite for New Years for many people. This is a healthy and delicious recipe to start the year off at your table.

Ingredients:

1 large bunch fresh collard greens

1 cup cooked rice

1/4 cup olive oil

1/2 cup nuts, chopped

1/2 cup basil, chopped

1/2 cup lemon juice

Instructions:

Bring a large pot of water to a boil while you carefully wash and stem the collard greens. Lower collard greens into the boiling water. After 2 minutes, gently transfer collards to a bowl of ice-cold water, then drain and set aside.

Next, saute the rice, basil, and nuts in two tablespoons of olive oil for five minutes. Wrap each leaf around two spoonfuls of the rice mixture.

Layer a greased 9 x 13 inch baking pan with the stuffed collard greens. In a small bowl, whisk lemon juice and the rest of the olive oil together and drizzle over the stuffed collard greens. Bake for 30 minutes at 350 F or 175 C.

Nutrition

Wonderfully nutritious Stuffed Collard Greens leaves are very low in calories (provide only 32 calories per 100 g) and contain no cholesterol. However, its green leaves contain a good amount of soluble and insoluble dietary fiber that helps control LDL cholesterol levels and offer protection against hemorrhoids, constipation as well as colon cancer diseases.

Widely considered to be a wholesome food; collards are rich sources of phytonutrients with potent anti-cancer properties, that have proven benefits against prostate, breast, cervical, colon, ovarian cancers by virtue of their cancer-cell growth inhibition and cytotoxic effects on cancer cells.

Collard greens are very good sources of Vitamin A, Vitamin K, Folate and many vital B-complex groups of minerals such as niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6) and riboflavin.

The Stuffed Collard Greens leaves and stems compose adequate amounts of minerals like iron, calcium, copper, manganese, selenium and zinc.

For more healthy living posts, click on my page below:

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Want to share a healthy pizza recipe that has no animal products in it. This is a way to enjoy a favorite food of many North Americans without any harm to your weight or health. This recipe is from Danny Vierra’s Vegetarian Cooking School Cookbook.

I recommend making the pizza crust first then work on the sauce while your dough is rising.

Healthy Pizza Recipe Directions:

Sauce

2 cups tomato sauce ( 15 ounce can works )

1 1/2 cups tomato paste ( 2 six ounce or 1 twelve ounce can )

1 teaspoon onion powder

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 teaspoon garlic powder

Combine all ingredients in a saucepan and simmer over low heat about 15 minutes to blend flavors.

Helpful Hints

Use as a pizza sauce, as a sandwich spread, or as a catsup substitute. Will keep in refrigerator for several weeks.

Crust ( by hand )

1 1/2 teaspoons active dry yeast

1 1/2 cups hot water

2 Tablespoons honey

3 3/4 cups whole wheat flour ( may use 1/2 unbleached flour )

1 teaspoon sea salt

2 Tablespoons olive oil

Mix the yeast and honey in the hot water ( 110 degrees ). Let stand 10 minutes. Stir in salt, oil and flour, 1 cup at a time. Mix well. Knead dough in bowl about 50 times. Let rise 1 hour. Roll out onto pizza pan. Poke holes in crust to let air escape, and prebake 10 minutes at 400 degrees. Top with sauce, soy cheese, and vegetables. Bake 25-30 minutes at 350 degrees.

I made this on Christmas Eve 2011 for the first time and it was delicious. I had raw broccoli, yellow peppers, white onion, pineapple slices and baby carrots for my toppings over the tomato sauce. The pizza above was made in November 2019.

Enjoy and share this delicious pizza and recipe with others. I like eating healthy and my latest blood work shows that I am eating right.

Share in the comments below what kind of vegetables you put in your Healthy Pizza Recipe.

For more Healthy Living recipes, please visit my Category below for hundreds of salads, soups, main casserole dishes and desserts.

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Danny Vierra’s daughter Charmine Vierra is a lifestyle coach and she has many healthy recipes as well on her site.

Charmaine Vierra

Welcome to the Vegan Turkey Roast post. It is easy to make vegan alternatives to favorite holiday meals.

Ingredients

14 oz. block of extra firm tofu

1 and 1/2 teaspoons nutritional yeast flakes

2 and 1/2 teaspoons Bragg’s liquid aminos or ( soy sauce )

1 cup gluten flour ( may need more depending on type of tofu )

1/3 cup sunflower oil

1 and 3/4 teaspoon seasoned salt

1/2 teaspoon brown sugar

teaspoon of lemon juice

2 teaspoons of sage

1/4 teaspoon of savory

Make Vegan Turkey Roast

First, blend the tofu, oil and seasonings in a blender. My Blendtec works great. The blender will make the tofu and seasonings into a batter like consistency.

Next, move the tofu mixture to a large mixing bowl and add in the gluten flour, mixing gradually. Kneed with your hands until very little dough is sticking to the sides of the bowl. Separate the dough into 2 equal sections.

Press each half of the dough into the bottom of a shallow bowl, allowing the dough to climb the side of the bowl about 1/2 inch.

Next, spoon stuffing into the crater of one of the dough halves. Press the stuffing to form a mound.

Lastly, take the other half of the dough and place on top of the bottom layer of the dough and stuffing mixture.

Bake at 350 degrees for about 40 minutes and check to see that the dough is brown and cooked all the way through. My first recipe was a little too moist and required one hour to bake. It depends on how moist your dough is.

Please share how your Vegan Turkey Roast recipe turned out in the comments below. For more healthy recipes, please visit my healthy living category link below for hundreds of recipes.

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Hope you have enjoyed reading the Vegan Turkey Roast post. The original recipe was published in the November 2017 Good News Hope International Newsletter. Hope For Health USA is a ministry located in North Carolina. You can learn more about their mission on their website.

Welcome to my Vegan Pumpkin Pie Recipe post. You can quickly make healthier alternatives to using eggs and milk in your recipe. Share any variations with me in comments below as there are several healthy ways to sweeten the pie. I am using a basic recipe and then share the vegan options.

Ingredients
3/4 cup granulated sugar ( I use 1/4 cup of Pure Maple Syrup & Stevia )
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs ( Ener-G Egg Replacer works great )
1 can (15 oz.) 100% Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk * See Vegan Option
1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Directions for Non Vegan Pumpkin Pie Recipe

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Directions for Vegan Pumpkin Pie

Ingredients for Making Alternative Condensed Milk

¾ cup raw cashews (pre-soak and strain only if not using a Blendtec)*
½ cup agave (or maple syrup, brown rice syrup, coconut nectar, etc.)
¼ cup coconut manna (also known as coconut butter)
2 tbsp lemon juice
2 tbsp water
1 tsp pure vanilla extract
⅛ tsp salt

Make sure all ingredients are at room temp or slightly warmed before starting.
Blend everything in a blender (a Blendtec or Vitamix  works best; otherwise just pause and scrape down the sides as needed).
Adjust the sweetness to your liking (especially if using an alternative sweetener to agave). Enjoy!
Store leftovers in a glass jar in the fridge and gently rewarm as needed.

Thanks to Audrey who publishes the unconventionalbaker.com website for this healthy alternative to condensed milk.

Now that you have the alternative condensed milk, add all of the other ingredients of the Vegan Pumpkin Pie Recipe into the Blendtec and pulse until smooth. If your mixture is not thick enough, add some corn starch until it thickens up.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for 2 hours. Serve immediately or refrigerate.

The pie in the picture is a Vegan Pumpkin Pie Recipe. It tastes great.

There are many more healthy vegan and vegetarian recipes on my blog.

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Let me know what you like to create in the comments below.

Welcome to the Heirloom Bean Salad With Smoky Dressing post. Bean Salads are healthy and delicious. You can modify the recipe according to your taste.

Ingredients

7 oz each Black Turtle beans, Hopi lima beans, French navy beans, small red beans, pinto beans, yellow peas, and green lentils (any combination of dried legumes will work)

2 cups grated Brussels sprouts

1 cup tri-color or red quinoa

5 whole bay leaves

3 tablespoons sea salt

2 tablespoons mushroom base

1 tablespoon thyme

Cilantro, parsley, or fresh scallion, to garnish

Instructions:

1. Soak legumes for 8 hours prior to cooking.
2. Cook quinoa by boiling in 1 quart of water with mushroom base until the quinoa sprouts. Strain excess liquid and spread onto a baking sheet to cool.
3. Cook legumes for 1½-2 hours in one gallon of rapidly boiling water with sea salt, thyme, and bay leaves, skimming foam occasionally. The largest legumes should be al dente. Strain excess liquid and spread onto a baking sheet to cool.
4. Layer ingredients in a large glass or bowl: quinoa, then grated brussels sprouts, then legumes.

Smoky Dressing Ingredients

1 cup grapeseed oil

½ cup sun-dried tomato

2 tablespoons smoked paprika

2 tablespoons honey

1 tablespoon ground basil

Smoky Dressing Directions

1. In a food processor or heavy duty blender, process sun-dried tomato with grapeseed oil until smooth.

2. Add honey, sea salt, ground basil, and smoked paprika and process until evenly distributed.

3. Drizzle 2 tablespoons of the tomato and oil mixture onto the salads; preserve the rest for future use. Garnish with cilantro, parsley, or fresh scallion (optional).

Recipe by Michael Haack and featured on Blue Zones website. I removed the black pepper and vinegar from his recipe as some people cannot tolerate those ingredients in their digestive tract.

Hope you have enjoyed reading Heirloom Bean Salad With Smoky Dressing post and will share in comments below if you try this recipe.

For more healthy recipes, there are hundreds in my Healthy Living Category.

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