Pumpkin Cake

1/2 Cup soy free Earth Balance
1 Cup sugar
3 Eggs in Egg Mix
1 Cup pumpkin puree
1 Teaspoon vanilla
1 Teaspoon baking soda
1 Teaspoon baking powder
1 Teaspoon xanthan gum
1 Teaspoon pumpkin pie spice
1/2 Teaspoon salt
2/3 Cup millet flour
1/3 Cup coconut flour
1/4 Cup teff flour
1/2 Cup sorghum flour
1/3 Cup almond milk or rice milk
1 Cup Enjoy Life Chocolate chips (soy, gluten and dairy free)

Preheat oven to 350
Cream butter, sugar, eggs, pumpkin, vanilla, and milk
Mix all other ingredients except chocolate chip, in small bowl.
Gradually add flour into wet mixture, mix till all mixed together
Add chocolate chips
Pour into a flour baking pan (I use rice flour to flour pans)
Bake for 50-55 minutes or until toothpick comes out clean

cool and serve
can be frosted doesn't have to be though

"Meatballs"

"Meatballs"
1 Cup spaghetti sauce (tomato sauce can be used, as long as it is seasoned)
3 Cups cooked lentils
1 Cup finely chopped walnuts
1 3/4 Cups cashews
1  Cup water
2 Cups quinola flakes
1 Teaspoon garlic powder
1 Tablespoon onion powder
1/2 Teaspoon Vegetarian Express Chikky seasoning
1/4 Teaspoon dill
1/4 Teaspoon paprika
1/4 Teaspoon coconut aminos
2 Tablespoons pineapple sauce

Sauce:
1/2 Cup Brianne's poppyseed dressing
1/2 Cup Ketchup
1 Tablespoon brown sugar
1 Tablespoon lemon juice
1/4 Cup water

Put spaghetti sauce, lentils, and walnuts into a large bowl.
Put cashews and water into blender, blend till creamy should be like a cream, not watery
Add Cashews to bowl.
Add the rest of ingredients, mix well.
Let sit while you make the sauce.
Make into balls and put into a sprayed casserole dish.
Bake covered for 10-15 minutes or until golden brown
Pour sauce over each ball enough to cover them lightly
Bake for 10-20 minutes till sauce is transparent and boiling
Serve hot

Sauce:
If you don't have Brianna's dressing, use something sweet, or make a poppyseed dressing from srach
mix all ingredients together in small bowl,

Wild Rice and Broccoli Soup

1 Cup cashews
1 1/2 Cups water
2 Tablespoons water
1 Tablespoon onion powder
2 Teaspoon garlic powder
1 Teaspoon Vegetarian Express Veggie seasoning
1/2 Teaspoon basil
1/2 Teaspoon oregano
7 Cups veggie stock/ veggie broth
3 Cups wild rice
2 Cups broccoli
2 Teaspoons maple syrup

Blend cashews and water till creamy and not chunky.
Pour into crock-pot, add other ingredients except maple syrup.
Heat on high for a few hour till boils and becomes creamy, may take a few hours.
Add maple syrup a few minutes before serving.

Great with sandwiches.

"Eggs"

1 banana
2 Tablespoons  apple sauce
1 Tablespoon ground flax seed
1/4 cup water

Blend all ingredients together
Use in place of eggs in a recipe 2 Tablespoons is one egg.
Great for baking.

"Crab" Sandwiches

1 Recipe "Crab Cakes"
1/3 - 1 Cup vegan mayo (to taste) (Earth Balance is the brand I use)
2 Teaspoons lemon juice

Prepare "Crab Cakes" according to directions,
Once patties are made dices them and put them into a bowl
Add about 1/3 cup mayo, add more if desired to obtain desired texture
Add lemon juice mix well

Serve on sandwiches, crackers, or anything else you wish.

"Crab Cakes"

1 Can chickpeas
2 Tablespoon olive oil
2-3 Cloves of garlic minced
2 Teaspoons garlic powder
3 Teaspoons onion powder
2 Teaspoon vegetarian express all purpose seasoning
2 Teaspoons vegetarian express chicken like seasoning
1/8 Teaspoon cayenne pepper
2 Teaspoons taco sauce
2 Tablespoons millet flour
1 Tablespoon arrowroot powder

Blend Chickpeas and seasonings until chickpeas are not whole but a little creamy,
Pour into bowl and add flour, arrowroot powder, and taco sauce mix until combined
Heat oil and garlic add to bowl and mix till well combined
Add some more oil to pan, form patties out of the chickpea mixture and put into pan.
Cook until crispy or golden brown.

Very good on sandwiches with vegan mayo.

Vanilla Cake

1/4 Cup sweet rice flour
1/4 Cup rice flour
1/2 Cups teff flour
1/2 Cups coconut flour
3/4 Cups almond flour
3/4 Cups millet flour
1 1/2 Teaspoons baking powder
1 1/2 Teaspoons xanthan gum
1/4 Teaspoon salt
1/4 Cup oil
1/4 Cup soy free earth balance butter softened
2 Tablespoons applesauce
3 Tablespoons ground flax seed
1 1/2 Cup silk almond milk
1/2 Teaspoon lemon juice
2 Teaspoons vanilla

Preheat oven to 350
Combine in small bowl flours, baking powder, xanthan gum, and salt
Mix until smooth and creamy sugar, butter and oil
Add applesauce, flax seed, milk, lemon juice, and vanilla until smooth
Add dry ingredients until well combined.
Pour into floured baking pan
Bake for 35-50 minutes, or until golden brown.

Frost when cool.