Last Meeting of the Semester & Vegan No Bake Pumpkin Pie

So this was actually our last meeting, as our next meeting time would fall on the Lighting of the Lawn.

We finished the semester off right with No-Bake GF Vegan Pumpkin Pie!

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Read on…

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We based our pie on this recipe:

http://www.thespunkycoconut.com/2012/09/vegan-pumpkin-pie.html

We subbed brown sugar for the coconut sugar (because that’s what we had), and we omitted the stevia drops… We also used almond milk instead of coconut milk and to balance that out, we just used the whole can of pureed pumpkin. Instead of almond flour, we used two cups of walnuts pieces. Our major variance was leaving out the agar agar flakes. That made a big difference in thickness of the pie..agar agar is used as a thickener…

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Without the agar agar, our pie didn’t set fast and was more like pudding..DELICIOUS pumpkin pudding! NOM! Everything about our recipe, except the brown sugar, was also extremely healthy!

Happy Holidays and see you next semester!

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Vegan Tailgate!

Saturday, November 2nd we had our very first tailgate! All the dishes were vegan, and the majority were gluten free!

Each of the officers made some dishes that we all enjoyed.

We had veggie burgers and buns, pesto pasta, diced roasted potatoes, a pear apple walnut cranberry salad, an orange kale salad, lentil soup, hummus and vegetables, Almond butter rice crispy bars, and apple raisin crisp.

This is the table post partaking

This is the table post partaking

Some more pictures of the tailgate:

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Eating in the grass!

Eating in the grass!

Hummus & veggies appetizer

Classy hummus, pita, & veggies appetizer

Since it was a tailgate, of course we had veggie burgers! They were from Trader Joe’s.

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And we had an abundance of sides:

Pesto pasta made by President Megan

Pesto pasta made by President Megan

Roasted potatoes

Roasted potatoes

Two lucious salads made by Abby

Two lucious salads made by Abby

Here are links to the salad recipes:

http://allrecipes.com/recipe/winter-fruit-salad-with-lemon-poppyseed-dressing-2/    -used red lettuce and walnuts, plus a dijon vinaigrette
President Megan also made Lentil soup--YUM!

President Megan also made Lentil soup–YUM!

Of course we had dessert (Apple-Raisin Fruit Crisp pictured here)

Of course we had dessert (Apple-Raisin Fruit Crisp pictured here)

Here is the source of the delicious apple raisin crisp:

http://vegnews.com/articles/page.do?pageId=1083&catId=11

Instead of maple syrup, brown sugar was used (just because it was what was on hand).

And we had Almond butter rice crispy treats! The recipe is from Angela Liddon’s blog, here:

http://ohsheglows.com/2011/06/24/almond-butter-rice-crisp-treats/

This is how the recipe turned out... recipe was followed exactly

This is how the recipe turned out… recipe was followed exactly

EVERYTHING WAS SO DELICIOUS! NOM.

We had a good turnout! Our next meeting we might be making RAW VEGAN PECAN PIE…. maybe! 😉

Apple Cinnamon-Stuffed Croissants & Sweet Potato Medallions

Foods of Fall is our Theme!

At our meeting on October 3, 2013 we used some local seasonal ingredients to make these delicious fall recipes:

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The apple-stuffed croissants were inspired by the recipe from this blog:

http://thelifeofjenniferdawn.blogspot.com/2011/10/apple-croissants-with-caramel-drizzle.html

We veganized the recipe by using Earth balance and brown sugar (surprisingly, Pilsbury croissant packs are vegan)! Here are the pictures of our lovely apple stuffed croissants:

Spread Earth balance, spread cinnamon, brown sugar on the croissant dough

Spread Earth balance, spread cinnamon, brown sugar on the croissant dough

Sprinkled with more cinnamon sugar on top!

Sprinkled with more cinnamon sugar on top!

Flakey and brown :)

Flakey and brown 🙂

You can see the cooked apple nectar spilling on to the tray

You can see the cooked apple nectar spilling on to the tray

You can see we used apple slices and rolled them up instead of stuffing the croissants with diced apples

You can see we used apple slices and rolled them up instead of stuffing the croissants with diced apples

Yum!

Yum!

And the sweet potato medallions are from here:

http://smittenkitchen.com/blog/2010/11/sweet-potatoes-with-pecans-and-goat-cheese/

The goat cheese was added on at the very end so that there was a vegan option! Everyone was happy 🙂

First we put in the sliced sweet potato to roast it.

First we put the sweet potatoes in the oven to roast them!

In they go!
In they go!

We also toasted the pecans!

We also toasted the pecans!

Here is the topping for the sweet potato medallions! You can see the toasted walnuts...

Here is the topping for the sweet potato medallions! You can see the toasted walnuts…

Assembly of the medallion masterpiece!

Assembly of the medallion masterpiece!

Time to try them!

Time to try them!

With the goat cheese option

With the goat cheese option

Delicious medallions

Delicious medallions

Tonight we’ll continue with our Fall foods them and make vegan pumpkin bread and vegan caramel apples!

Happy Daring Exploring!