Pumpkin Crunch Pie

Ingredients:

1-1/4 cup flour
1/2 cup butter, frozen
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup ice water
15 ounces pumpkin puree
3 eggs
1 teaspoon vanilla
1 tablespoon cornstarch
1/2 teaspoon salt
1 tablespoon pumpkin pie spice
3/4 cup brown sugar
12 ounces evaporated milk
1/4 cup flour
1 cup pecans, chopped
1/4 cup brown sugar
pinch of salt
2 tablespoons butter

Grate the butter into the flour. Add the sugar and salt and toss together. Mix in water a little at a time until a ball of dough forms. Try to knead dough as little as possible. Roll out dough and fit into pie dish. Bake the shell with weights until browned. Brush shell with some egg white.

Combine pumpkin, egg, vanilla, cornstarch, salt, spice, and brown sugar. Gradually add in the milk. Pour batter into pie crust. Bake at 325 for 50 minutes.

While pie is baking, toss flour, pecans, brown sugar, and salt together. Mix in butter until crumbly. 10 minutes before pie is finished baking, sprinkle the mixture over the pie.

Allow pie to cool to room temperature before refrigerating overnight.

Quinoa Black Bean Avocado Wraps

Ingredients:

1 cup quinoa
1-1/2 cup black beans
2 avocados
1 cup baby spinach
vegan pepper jack cheese, sliced or shredded
1/4 cup tahini
juice of 1 small lemon
1/2 teaspoon cumin
2 tablespoons cilantro, chopped
salt
tortillas

Cook the quinoa and stir in the beans and some salt. Set aside.

Cut the avocados into thin slices.

Combine tahini, lemon juice, cumin, cilantro, and salt. Add water to reach a paste like consistency. Stir in a third of the sauce with the quinoa.

To assemble, spread the cheese on each tortilla. place avocado slices and spinach on top. Spoon quinoa mixture in the center.

Wrap tortillas like a burrito and grill on each side or cook until browned on a dry skillet. Serve with remaining tahini sauce.

Heart of Palm Salad

Ingredients:

1 head romaine lettuce, cut into medium pieces
2 tomatoes, cut into wedges
1 orange bell pepper, thinly sliced
8 palm heart pieces, cut in half vertically
2 tablespoons cilantro, minced (optional)
juice of 1 lime
olive oil
salt, to taste

Arrange lettuce in bowl. Garnish with the tomatoes, bell pepper, and hearts of palm. Sprinkle with the cilantro.

Combine lime, oil, and salt in a jar and shake. Drizzle dressing over the salad.

Vegetable Cobbler

Ingredients:

grapeseed oil
10 baby potatoes, halved
1 large carrot, diced
salt and black pepper, to taste
1 teaspoon thyme, chopped
1/2 onion, chopped
1 shallot, chopped
2 cloves garlic, minced
1 small zucchini, diced
1 small yellow squash, diced
1 poblano pepper, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 cup broccoli florets
1/2 bunch asparagus spears, cut into 1 inch pieces
1/2 cup vegetable stock
2 cups kale, chopped
1-1/2 cup flour
1 tablespoon rosemary, chopped
1-1/2 teaspoons baking powder
1-3/4 cup almond milk
1/4 cup butter
1/2 cup gruyere, shredded

Saute potatoes and carrots in some oil until potatoes are tender. Add salt, pepper, and thyme a few minutes before removing from the pan.

Add more oil to the pan and cook onion, shallot, and garlic. Add salt, pepper, and all remaining vegetables. Cook until crisp tender and stir in stock. Bring to a simmer and stir in kale. Remove from heat once the kale is wilted and liquid is reduced. Transfer a heaping ladleful of the vegetables along with all the broth into a blender and blend until smooth. Add salt as needed and set aside.

Meanwhile, whisk flour, rosemary, baking powder, milk, and some salt and pepper.

Spread butter at the bottom of a casserole dish. Pour batter over the butter. Spoon the vegetables over the batter.

Bake at 350 for 15 minutes. Top with the cheese and bake another 10 minutes until cheese is bubbly. Serve with the vegetable sauce.

Bionicos

Ingredients:

heavy cream
condensed milk
evaporated milk
vanilla bean paste
cantaloupe
green apple
red apple
banana
strawberries
granola
shredded coconut
pecan, toasted and chopped

Combine cream with milks and vanilla. Allow to cool in refrigerator before serving.

Dice all fruit and toss together.

Pour desired amount of cream mixture over the fruit and top with granola, coconut, and pecans.