"Cheese Cake"

Crust:

3 Cups Granola
4 Tablespoons soy milk (enough to moisten, but not to wet)

Pie Filling:

2 Containers Soy Cream Cheese, 8 oz
1 Container Soy Sour Cream, 6 oz
3/4 Cup Cane Sugar
3 Tablespoons Lemon Juice
1 teaspoon Vanilla
3 teaspoons Egg Replacer
4 Tablespoons Water
Pinch of salt



Directions:

Mix egg replacer with water and set aside. Beat cream cheese with electic Mixer until soft and creamy. Beat in sugar, lemon juice, vanilla and salt. Continue mixing while adding the egg replacer mixture and soy sour cream. Pour into pie crust and 30-40 minutes at 350* or until slightly golden on top. Cool in refrigerator. Serve and enjoy!

Spanish Rice

1 Cup Uncooked Rice (White or Brown) I used White
1/4 Cup Light Olive Oil
1 Cup Chopped Onion
1/2 Cup Chopped Green Pepper
Handful of "MoringStar" Crumblers
1/2 Salsa (fresh or premade)
2 Cups Water
1 teaspoon Sea Salt
1teaspoon Mexican Seasoning

In a sauce pan lightly brown the 1 cup of Rice and the 1/4 cup of Olive Oil. Add the Onion, Green Pepper, the "MorningStar" Crumblers, and saute until the onions are transparent. Then add the rest of the ingredients and cook on medium for 30 minutes or until rice is soft. Then serve and enjoy!

Green Olive Dressing

1 Can green pitted olives with juice
1 Small clove garlic
Juice of one lemon
½ Avocado (optional)

Put all ingredients in the blender. Blend until smooth.

Thanks Giving Turkey

Stuffing its insides, with my favorite thing on Thanks Giving. The Stuffing!



The finished Bird! lol, Don't it look good?



Carving the Turkey.

Pumkin Cheesecake

Recipe By : Libby's
Serving Size : 16 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 1/2 cups graham cracker crumbs
1/3 cup butter or margarine -- melted
1/4 cup granulated sugar

Cheesecake
24 ounces cream cheese -- softened
1 cup granulated sugar
1/4 cup packed brown sugar
2 eggs
1 3/4 cups solid pack pumpkin
2/3 cup evaporated milk
2 tablespoons cornstarch
1 1/4 teaspoons cinnamon
1/2 teaspoon ground nutmeg

Topping
2 cups sour cream -- room temperature
1/3 cup granulated sugar
1 teaspoon vanilla extract

Crust: Combine graham cracker crumbs, butter and sugar in a med. bowl. Press
onto bottom and 1" up side of 9" springform pan. Bake in preheated 350 degree
oven for 6-8 min. Do not allow to brown. Cool on wire rack for 10 min.

Cheesecake: Beat cream cheese and sugars in large mixer bowl until fluffy. Beat
in eggs, pumpkin and milk. Add cornstarch, cinnamon and nutmeg. Beat well. Pour
into crust. bake at 350 degrees for 55-60 min., until edge is set but center
still moves slightly.

Topping: Combine sour cream, sugar and vanilla in med. bowl. Spread over surface
of warm cheesecake. Bake for an additional 5 min. Cool on wire rack. Chill for
several hours or overnight. Remove side of springform pan before serving.

Note : This recipe you can make all "Vegan". Just use your soy cream cheese, soy milk and your egg replacer.

Almond Butter Carob Pie

Raw Pie Crust: 1 Cup Dates 1 Cup Almonds

Put into food processor. Process mixture until chopped fine and moist. Not to much, but enough to be able to press mixture into pie pan. Set aside while preparing the filling.


1 ½ Cup water
1 Cup carob chips (Barley Malt Sweetened)
1 Tsp vanilla
½ Cup powdered soy or oat milk
¾ Cup almond butter

Blend all ingredients except the almond butter in a blender for 2 minutes. Then add almond butter. Blend until smooth. Pour into a pie dish and freeze. Remove from freezer 10 minutes before serving.

Hint: Can be poured into a granola pie crust.