Vegan Low Fat Pumpkin Pie

Crust:
1/2 cup quick oats
1/2 cup sorghum flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon vanilla
1/4 cup brown sugar (packed)
2 tablespoons natural sugar
1/4 cup apple sauce
Filling:
3/4 cup canned pumpkin
2 tablespoons cornstarch (tapioca or arrowroot might have less of an aftertaste)
1/2 cup soy milk
1/3 cup sugar
1 teaspoon pure vanilla extract
1/2 tsp pumpkin pie spice

Preheat oven to 375 F.
Put the oats into a food processor and process until finely ground. Add the remaining dry ingredients and blend well. Transfer to a bowl and add the apple sauce. Stir well until completely combined.
Put the mixture into the pie pan, and starting at the center, flatten and press it with moistened fingers until it evenly covers the bottom and extends up the sides of the pan as far as possible:
Put it in the oven and cook for 8 until it it is crisp but not overdone. Set aside to cool before filling.

Mix all the filling ingredients in a large mixing bowl and stir until thoroughly combined.
Pour pumpkin layer into pie crust. Bake for 30 minute until firm. Crust might get too dark at the edges so putting filling into an unbaked crust might work better.

Altered from: http://blog.fatfreevegan.com/2006/12/calamondin-or-lemon-pie-with-oatmeal.html
Vegan Cookies Take Over Your Cookie Jar

Vegan Milk Conversions

Heavy cream --> Coconut milk (full-fat like Thai Kitchen)
Creamer --> Coconut milk creamer or soy creamer
Half and half --> Lite coconut milk
Milk --> Soy milk
Evaporated milk --> Almond milk or rice milk
Condensed milk --> Any dairy free milk and sugar reduced
French toast batter --> Cashew milk

How to tell if a product with questionable ingredients (glucose, monoglycerides, etc) is vegan:
Check if there if there is cholesterol. If there is, it contains animal products.

Vegan Baked Japanese Fusion Tomato Soybean Fritters (Tomato Daizu ball)

1 1/3 cup + 1 tbsp boiled soybeans, rinsed and drained (mizuni daizu, 水煮大豆)
1 small onion (tamanegi), finely chopped
2 cloves garlic (ninniku), quartered
1/2 cup Japanese parsley (mitsuba)
1/2 cup + 2 tbsp tomato paste (tomato peesuto, トマトペースト)
3 tsp basil (bajiru, バジル)
1 tsp oregano (オレガノ)
1 tsp Spike vegit seasoning
1 tsp salt (shokutakuen, 食卓塩)
1/2 cup unbleached flour (komugiko, 小麦粉)
2 tbsp canola oil (kyanoora yu, キャノーラ油)

Place soybeans, onion, garlic, parsley, tomato paste, basil, oregano, vegesal, salt, flour, and oil in a food processor and blend until combined. Drizzle canola oil into skillet over medium heat and use a cookie scoop to drop patties and fry until browned on each side or in a nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop patties into pan. Bake for 15 minutes at 350 degrees F and let cool slightly before removing from pan.

http://www.marusanai.co.jp/lineup/detail.php?id=72528
http://www.kagome.co.jp/tomato-sozai/lineup/#index
http://housefoods.jp/products/catalog/cat_1,1032,1033,1072.html
http://housefoods.jp/products/catalog/cat_1,1032,1033,1072-10.html
http://spike-it-up.com/product-seven/
http://www.shiojigyo.com/a020products/post_55.html
http://www.nisshin.com/products/detail/4902110041606.html
http://products.nisshin-oillio.com/katei/shokuyouyu/kyanoraoil/015922.php

Vegan Bread

From http://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/skinnyvegan-bread

Vegan Soy Chorizo

1/2 cup water
2 cubes organic gourmet low sodium vegetable bouillon
1 cup Bob's Red Mill textured vegetable protein
12.3 ounce box extra firm tofu
1/2 tsp sea salt
2 tablespoons paprika
3 tablespoons dark chili powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon onion powder
2 tbsp apple cider vinegar
1/2 tbsp canola oil

Over medium high heat, bring water to a simmer in a large skillet. Add bouillon cubes and mix until dissolved. Mix in textured soy protein and coat in liquid. If needed, add more water a tablespoon at a time until all soy protein is covered but no liquid is left in the pan. Mash tofu into textured soy protein. Mix in spices, vinegar, and oil, stirring until well incorporated. Serve mixed with rice or with bread and low fat vegan mayonnaise such as Spectrum.

Altered from http://vegweb.com/recipes/soy-chorizo

Vegan Onion Cheese Sauce

2 tbsp canola oil
1 onion, diced
2 tbsp flour
1 1/2 cups vegetable broth
1 cup soy milk
1/2 cup nutritional yeast
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dry mustard

Over medium heat, simmer onion in oil or vegan butter until tender. Reduce heat to low and coat with flour. Over high heat, add water or vegetable stock, stirring constantly until thickened. Add soy milk, nutritional yeast, and spices stirring until thickened. For more onion flavor, add onion powder.

Vegan Baked Japanese Soybean Fritters (Daizu ball)

16oz canned soybeans, drained (kandzume daizu)
1 small onion (tamanegi), finely chopped
2 cloves garlic (ninniku), quartered
2 bunches Japanese parsley (mitsuba)
1/2 cup ketchup (kechappu)
1 tsp salt (shio)
1 tsp pepper (kosho)
1 tsp turmeric (ukon)
1/2 cup flour (komugiko)
2 tbsp canola oil (kyanoora yu)

Optional:
5 slices pickled radish (takuan)
1 tsp paprika

Place soybeans, onions, garlic, parsley, ketchup, salt, pepper, turmeric, flour, and oil in a food processor and blend until combined. Drizzle canola oil into skillet over medium heat and use a cookie scoop to drop patties and fry until browned on each side or in a nonstick 24-cup mini muffin pan, use a cookie scoop or tablespoon to drop patties into pan. Bake for 30 minutes at 350 degrees F and let cool slightly before removing from pan.