BEST Dippin Sauce
- 1/3 cup yellow mustard (Trader Joes organic mustard is ”spiced” mustard! Soooo yummy)
- 1 TBSP Mayo
- 1 TBSP Yellow Curry Powder
- 1-2 tsp Honey
Recipe found here:
Tried and True Perfecting Recipies
2 (15oz.) cans of Black Beans
½ C. (approx) Water
1 C. Agave Nectar
8 Egg Whites
4 TBSP. Vanilla
1 C. Whole Wheat Pastry Flour
1 ½ teaspoons Baking Powder
½ teaspoon salt
½ C. unsweetened Cocoa Powder
½ Cup. GrainSweetened Chocolate chips
Preheat oven to 350°F. Lightly spray a 9x13inch baking dish with nonstick cooking spray. Thoroughly Rinse the Black Beans and Put them In the Food Processor with the water. Start with ½ C. process till smooth. Add more water as needed to keep it moving smoothly. When the Beans are Smooth Pour them into a mixing bowl with the Agave, Eggs, and Vanilla. Stir to blend. In a separate bowl sift together the dry ingredients. Then add to the wet Ingredients. Stir till all ingredients are combined. Pour your batter into your baking pan and sprinkle the chocolate chips on top. Bake for approx 20- 30 minutes till a knife comes out clean. Let cool. And top with Vegan Whipped Cream Recipe found.....
OR use The Midnight Brownie Frosting:
Beat on high,
1, 8oz. Pkg. of Cream cheese
¼ C. Agave Nectar
2 TBSP. Vanilla.Till light and fluffy!! Dollop on top of the brownies and ENJOY!!
Whisk or sift together flour and salt until well mixed. Rub shortening into flour with fingertips or cut in using two knives or a pastry blender until mixture has lumps the size of small peas.
Fill a small glass with ice and water. Using a tablespoon measure, spoon out 1 tablespoon of ice water at a time, stirring quickly into the flour mixture, using only enough water (5 or 6 tablespoons) for the pastry to come together (mixture will be crumbly).
Divide into two portions, with the larger half being for the bottom of the pie crust. Shape each portion into a 1/2" thick disk shape. Smooth the edges. Wrap in plastic wrap and rest for 20 minutes.
Roll out on a lightly floured work surface to a size 1 1/2 inches larger than the pie pan. Fit into pan loosely.Bake according to directions given in the pie recipe being used.
And the Pumpkin Pie Recipe Here: http://dejavootriedandtrue.blogspot.com/2008/01/pumpkin-pie.html
2. Unroll a pie crust into a 10-inch pie plate. Using your thumbs, gently press the pastry up the sides of the dish so it is even with the top rim.
3. Pour the fruit mixture into the crust, sprinkle with succanat and dot with the butter. Moisten the rim of the pastry with water. Unroll the second pie crust, set it on top of the berry mixture and pinch the crusts together with your fingers to seal. Cut 3 small slits in the center of the crust.