Recettes
An easy, dreamy, vegan pumpkin pie!
This simple and delicious vegan pumpkin pie recipe is the perfect dessert for any Fall gathering. Made with Vegan Supply ingredients like Farmer's Market Pumpkin Pie Mix, Everland Coconut Milk, and Everland Maple Syrup, it’s rich, creamy, and full of warm, comforting flavors. Top it off with So Delicious Coco Whip for a decadent treat that everyone will love! Ingredients: 1 (15 oz) can Farmer's Market Pumpkin Pie Mix (or 2 cups homemade) 1 cup Everland Coconut Milk (canned) 3/4 cup Everland Maple Syrup (or brown sugar) 1/4 cup cornstarch (or arrowroot powder) 1/2 tsp ground cinnamon 1/4 tsp salt 1 tsp vanilla extract 1 pre-made vegan pie crust (store-bought or homemade) Instructions: Preheat Oven: Set your oven to 350°F (175°C). Prepare the Filling: In a large bowl, combine the pumpkin pie mix, coconut milk, maple syrup, cornstarch, cinnamon, salt, and vanilla extract. Whisk everything together until smooth. Fill the Crust: Pour the prepared filling into your vegan pie crust, and smooth the top evenly. Bake: Place the pie on the middle rack of the oven and bake for 50-60 minutes, or until the center is mostly set but slightly jiggly. Cool: Once baked, remove the pie from the oven and let it cool completely on a wire rack. The filling will firm up as it cools. Chill: After the pie has cooled, refrigerate it for at least 4 hours or overnight for the best results. Serve: Top each slice with a dollop of whip, a sprinkle of cinnamon, and enjoy! This easy and delicious pumpkin pie is perfect for all your Fall gatherings! 🍂
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Pumpkin Cauliflower Soup Recipe
Dive into the cozy embrace of autumn flavors any time of the year with this Vegan Pumpkin Cauliflower Soup, a creamy, dreamy concoction that's as nutritious as it is delicious. This heartwarming recipe takes the best of seasonal produce and pairs it with the luxurious creaminess of Milkadamia macadamia milk, creating a soup that's not only vegan and gluten-free but also incredibly satisfying. Crafted with a blend of rich pumpkin and tender cauliflower, this soup is a celebration of fall flavors that can be enjoyed year-round. The secret ingredient, Milkadamia, adds a subtle nuttiness and velvety texture that elevates the soup to new heights of deliciousness. It's an ideal recipe for those seeking a comforting meal that doesn't compromise on health or flavor. Plus, it's incredibly easy to make, requiring just a few simple ingredients and some basic kitchen skills. This Vegan Pumpkin Cauliflower Soup is perfect for meal prep, cozy weeknight dinners, or impressing your guests at any gathering. It's packed with vitamins, antioxidants, and fiber, making it as good for your body as it is for your taste buds. Follow this recipe to create a bowl of creamy, comforting soup that will become a staple in your kitchen. Let's get cooking and blend our way to a creamy, dreamy, dairy-free delight that's bound to become your new favorite! Ingredients You'll Need: 1 c. Milkadamia Unsweetened Macadamia Milk 1 tbsp. macadamia oil 1 yellow onion peeled and diced 4 large carrots peeled and chopped 1 head of cauliflower chopped ¾ cup unsweetened pumpkin puree 1 32 oz carton of veggie broth (4 c.) ½ tsp. pepper 1 ½ tsp. salt Fresh sage for garnishing Pumpkin seeds for garnishing Coconut cream for garnishing Instructions: In a soup pot, sauté onion in olive oil until translucent. Add the carrots, cauliflower and veggie broth. Bring to a boil then reduce heat to medium and cook for 20 minutes. Next, blend the soup in your blender or use an immersion blender. Blend until smooth. If you used a regular blender, pour the soup back into the pot. Stir in the pumpkin puree and macadamia Unsweetened Add in the salt and pepper. Heat for another 5 minutes until heated all the way through. Serve and garnish with pumpkin seeds, fresh sage and coconut cream. Enjoy! Credit: Milkadamia.
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