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Delicious Vegan Holiday Recipes: Vegan Cooking Fast & Easy Recipe Collection, #7
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About this ebook
Good food is a must-have at holiday gatherings! From the appetizers to the desserts, it seems like we can never get enough to eat. We’ve compiled some crowd-pleasing recipes for every course of your holiday meal. Begin the meal with a savory soup and fill up on delectable meat alternatives for the main course. And don’t forget dessert!
Now anyone and everyone can make and enjoy delicious vegan recipes! Enjoy the whole collection!
Book 1 - Vegan Cooking: Vegan Breakfast Recipes
Book 2 - Vegan Cooking: Vegan Lunch Recipes
Book 3 - Vegan Cooking: Vegan Dinner Recipes
Book 4 - Vegan Cooking: Vegan Appetizers Recipes
Book 5 - Vegan Cooking: Vegan Snack Recipes
Book 6 - Vegan Cooking: Vegan Dessert Recipes
Book 7 - Vegan Cooking: Vegan Holiday Recipes
Book 8 - Vegan Cooking: Master Collection (contains all 7 books in the collection)
Related to Delicious Vegan Holiday Recipes
Titles in the series (8)
Delicious Vegan Breakfast Recipes: Vegan Cooking Fast & Easy Recipe Collection, #1 Delicious Vegan Lunch Recipes: Vegan Cooking Fast & Easy Recipe Collection, #2 Rating: 0 out of 5 stars0 ratingsDelicious Vegan Dinner Recipes: Vegan Cooking Fast & Easy Recipe Collection, #3 Rating: 0 out of 5 stars0 ratingsDelicious Vegan Snack Recipes: Vegan Cooking Fast & Easy Recipe Collection, #5 Rating: 0 out of 5 stars0 ratingsDelicious Vegan Dessert Recipes: Vegan Cooking Fast & Easy Recipe Collection, #6 Rating: 0 out of 5 stars0 ratingsDelicious Vegan Appetizers Recipes: Vegan Cooking Fast & Easy Recipe Collection, #4 Rating: 5 out of 5 stars5/5Delicious Vegan Holiday Recipes: Vegan Cooking Fast & Easy Recipe Collection, #7 Rating: 0 out of 5 stars0 ratingsDelicious Vegan Recipes Master Collection: Vegan Cooking Fast & Easy Recipe Collection, #8 Rating: 0 out of 5 stars0 ratings
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Book preview
Delicious Vegan Holiday Recipes - Michelle Michaels
Pumpkin Pie
Crust:
1/2 cup unbleached flour
7 tablespoons whole wheat pastry flour
1/2 teaspoon salt
1/2 teaspoon Sucanat
1/2 teaspoon baking powder
3 tablespoons canola oil
3 tablespoons soy milk plus 1/2 teaspoon lemon juice
4 tablespoons water
Filling:
2 cups canned pumpkin
1 cup soy milk
3/4 cup Sucanat
1/4 cup cornstarch
1/2 tablespoon dark molasses
1 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/4 teaspoon ground allspice
In a medium bowl, combine both the flours, and the salt, Sucanat, and baking powder.
In a smaller bowl, mix together the oil and milk. Pour in to the dry mixture and mix together with a fork. Keep mixing until it comes together. If the mixture is too dry, keep adding water a teaspoon at a time. Gather into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
Once chilled, flour the counter and roll the dough out until it forms a circle around 11 inches in size. Place in a 9-inch pie plate. Refrigerate until filling is
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