Cynthia’s Sweet Potato Pie - Vegan Style

My momma’s recipe with a vegan flair.

Ingredients
4 med. Sweet Potatoes, peeled and boiled (baking them makes your pie even yummier)
1 cup organic natural sugar
Ener-G egg replacer (equivalent of 2 eggs)
1/4 cup soy butter
1/2 cup soy milk
1 small banana, mashed
2 tbsp. flour
1/2 tsp. baking powder
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp nutmeg
2 Whole Wheat Pie shells, unbaked (9 inch)

Directions
In a large bowl, combine all the ingredients except the pie shell and mix thoroughly, using a mixer or blender to get the fluffiest consistency. Transfer the mixture to the pie shell. Bake the pie at 350 for 45 minutes or until light brown.

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Creamy Macaroni and Cheese 2

Ingredients
1 bag of whole wheat/grain macaroni
2 1/2 cups vegan milk alternative
2 cup soy cheese of choice (optional) - another vegan alternative is fine
3 tbsp nutritional yeast
2 tbsp soy butter
sea salt and black pepper to taste
1 can organic vegan friendly mushroom soup
1 cup of vegan alternative sour cream cheese

1 container of vegan alternative cream cheese

Ener-G egg replacer (equivalent of 2 eggs)

Green Chili Bean Dip

Ingredients

1 16 oz can vegetarian refried beans

1 6 to 8 oz can of diced green chilies

1 can of Rotel Lime and Cilantro diced tomatoes ( or other diced tomatoes)

2 tsp granulated garlic

2 tsp chili powder

Directions

Drain green chilies. Add beans, chilies, tomatoes (do not drain), and seasonings. Mix well. Chill and serve with tortilla chips.

Variations: Add fresh cilantro garlic and onions. Mix with Vegan sour cream or spice it up with sliced Serrano or jalape?o pepper.

Sunny Breakfast Salad

Ingredients
4 carrots, shredded
2 apples, shredded
2 bananas, sliced
1 cup crushed pineapple in juice
1 cup organic vanilla soy yogurt
Directions

Mix all ingredients and enjoy.

Mexican Chickpea Wraps

These taste delicious and make a great lunch. Add a side salad for a quick dinner too.
Ingredients

For the main filling:
1 14 ounce can of chickpeas, drained and rinsed
? cup corn kernels, drained and rinsed
1 14 ounce can of chopped tomatoes
? teaspoon cumin
? teaspoon paprika
1 garlic clove, peeled and crushed
1 tablespoon olive oil

For the salsa:
1 small onion, finely sliced
2 tomatoes, finely diced
1 handful of chopped fresh cilantro (also known as coriander)
2 tablespoons olive oil
Juice of half a lime
Salt and pepper