baked

Quiche
in a frozen pie crust put:
mix 8 eggs
mushrooms
spinach
paprika
1 cup shredded cheese

Flax and Bran Muffins

EASY VEGAN PUMPKIN OR SQUASH PIE
Make: One 9-inch pie, 6 servings
I find that the smooth, sweet butternut puree tastes just as good as sugar pumpkin—perhaps even better! Once you’ve got the squash or pumpkin baked, which I do ahead of time, making this nourishing pie is a snap. It contains no eggs or dairy, but no one will notice the difference.

2 cups well-baked and mashed butternut squash
or sugar pumpkin (see Notes)
3/4 cup silken tofu (about half of a 12.3-ounce aseptic package)
1/2 cup natural granulated sugar
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice (or 1/4 teaspoon each
ground nutmeg and ginger)
9-inch good quality graham cracker or whole grain pie crust

Preheat the oven to 350 degrees.

Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.
Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature. cut into 6 or 8 wedges to serve.

NOTES:
To bake butternut squash or sugar pumpkin, halve the squash or pumpkin (you need a really good knife to do so!) and scoop out the seeds and fibers. Place the the halves cut side up in a foil-lined, shallow baking dish and cover tightly with more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife. When cool enough to handle, scoop out the pulp and discard the skin. Use any leftover squash or pumpkin pulp for another purpose.
If you want to make this in a hurry, you can use a 16-ounce can of pureed pumpkin—but it won’t taste as good or fresh!

PEAR AND APPLE CRUMBLE
8 servings
If you'd like an alternative to pumpkin pie, or an additional dessert, here's a good one. It's especially tasty served warm over vanilla frozen yogurt or nondairy dessert.

4 medium bosc pears, cored and thinly sliced
3 Granny Smith apples, peeled, cored, and thinly sliced
2 tablespoons natural granulated sugar
1/3 cup finely chopped almonds
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
Topping
1/2 cup whole wheat pastry flour
1/2 cup wheat germ
2 tablespoons natural granulated sugar
1/4 teaspoon cinnamon
2 tablespoons safflower oil
Nondairy vanilla frozen dessert or organic vanilla frozen yogurt, optional

Preheat the oven to 350 degrees.
In a mixing bowl, combine the fruits with the next 5ingredients and stir together until evenly coated. Pour into a lightly oiled 9- by 13-inch baking pan.
In a small bowl, combine the first 4 topping ingredients and toss to coat. Drizzle in the oil and stir until evenly coated. Sprinkle the crumble topping evenly over the fruit mixture. Bake for 35 to 40 minutes, or until the fruits are soft and the topping is golden. If desired, serve warm in bowls over frozen dessert.

Apple Pie is a piece of cake

slice a big bowl full of apples
add 1.5 cups of sugar and a table spoon of cinnamon, mix
for the crust take 2 cups of flour add few table spoons of water, mix
divide the ball in half and put into the biggest freezer bag you have, roll em with a wine bottle
one goes into the pie dish scoop the stuff in (NOT TOO FULL)
put the other dough bag on top crimp edges, cut vents into top
bake for 1.5 hours

PeterJones.net