1 (16 oz) can pumpkin puree
3/4 cup sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cloves
12 oz package of silken tofu

1. Cream together the pumpkin and sugar until consistent.
2. Add salt, spices, and tofu and blend together in a blender until smooth.

Crust:
2 cups of any combination of nuts
1/4 cup dates/raisins or 1/8 cup agave nectar
3. Place ingredients in food processor and blend until smooth. Pat into the bottom of pan and pour in filling.
4. Bake at 425 for 15 minutes, then at 350 for 40 minutes
5. Chill for a few hours and serve! Perfect with Soyatoo Soy Whipped Topping.

2 cups cornmeal
1 cup unbleached all-purpose flour
2 tsp baking powder
1/3 cup canola oil
2 Tbsp maple syrup
2 cups soymilk
2 tsp apple cider vinegar
1/2 tsp salt

1. Preheat oven to 350, oil a 9×13 baking pan.
2. Whisk together the soymilk and the vinegar and set aside.
3. In a large bowl, sift together the dry ingredients.
4. Add the oil and maple syrup to the soymilk mixture. Whisk until it is foamy and bubbly (about 2 minutes).
5. Pour the wet ingredients into the dry and mix together.
6. Bake 30-35 minutes, until a toothpick inserted into the center comes out clean.

2 Tbsp olive oil
3 cups mushrooms sliced (use a combination, such as cremini and shitake)
2 cloves garlic, minced
2 cups vegetable broth or water
1/2 cup white wine
1 Tbsp sage
1/2 tsp salt
1/2 tsp fresh black pepper
1/4 cup soy milk (plain or vanilla flavor)
2 tsp flour dissolved in 1/4 cup cold water
1 shallot, sliced (optional)

1. Heat oil up on medium-high heat in a large skillet. Add sliced mushrooms and shallot. Saute for 10 minutes. Add minced garlic, salt, pepper and sage. Saute 5 minutes more.
2. Add white wine and vegetable broth. Simmer uncovered for 30 minutes, until liquid is reduced by about half. Stir occasionally.
3. Add flour mixture and stir until sauce is thickened. Add soy milk and cook only 1-2 more minutes. It’s ready!

5 cups uncooked green beans, trimmed and cut into pieces
1 Tbsp salt for cooking beans

1.Bring the water to boil in a large pot. While it’s heating, cut up the beans. Add the salt and beans to the boiling water. Cook for 6 minutes.
2. Drain beans in a colander, and rinse with cold water. Let the beans drain.

Sauce
10 ounces mushrooms, chopped into small pieces (any combination)
3 cloves garlic, minced
2 Tbsp flour
2 Tbsp olive oil
3/4 cup vegetable broth or water
3/4 cup full-fat soymilk (plain or vanilla)
1 tsp vinegar
salt & pepper to taste

3. Heat olive oil in a large pan and add the mushrooms, garlic, salt, and pepper. Cook until mushrooms are very soft and exude their juices.
4. Whisk the flour into the vegetable broth and add to the mushrooms. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.

Topping

1 slice whole grain bread, toasted
1/4 cup nuts (any combination)
1 tablespoon Earth Balance margarine
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 ounces of French fried onions

5. Put the bread, margarine, salt, and pepper into a food processor and pulse until crumbly. Pour into a bowl and add the onions. Stir to combine.

To assemble:
6. Put the green beans into an oiled casserole dish and top with the topping. Bake at 425 F for about 15-20 minutes. If you are not serving this right away, refrigerate the topping separately and sprinkle the topping on the casserole and bake for about 20 minutes or until hot throughout.

three 16-ounce cans of peas, drained and rinsed 
1 large onion, quartered and thinly sliced
3 large carrots, grated (about 2 cups)
2 cups grated squash (or more)
1/2 cup bread crumbs (preferably whole wheat)
3 Tbsp olive oil
1 cup vegetable broth
1 Tbsp parsley
dried sage, oregeno, parsely, and garlic powder to taste (unsure of how much to add? start with 1/2 Tbsp each then see how it tastes)
salt to taste

1. Preheat oven to 350º F.
2. In a large bowl, mash the peas well for about 2 minutes.
3. Add the vegetables and mix, add bread crumbs and mix, then add the oil, and mix again. Finally, add the vegetable broth and salt, and mix one last time.
4. Transfer all ingredients to a 9×13 dish. Press the mixture firmly into the casserole.
5. Cover with foil, and bake for 45 minutes. Uncover and bake for 15 more minutes.

Ingredients
1 ripe banana
3/4 cup vegan margarine
1/4 cup applesauce
1/2 white sugar
1/2 brown sugar
1 teaspoon vanilla
2 cups unbleached flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
chocolate chips as desired

Directions
Preheat oven to 350 degrees.

In a large bowl, mash ripe banana. Add margarine, applesauce, sugars, vanilla, and combine ingredients. The more combined the ingredients are, the fluffier the cookie. Then add flour, baking soda and salt. Once ingredients are mixed, you should have something resembling cookie batter. Add the chocolate chips, or walnuts or something more creative if you desire. Place in tablespoons on an ungreased cookie sheet and cook for about 9 minutes.

Brought to you by Meredith Nein.