This is one of those magical recipes that you can't have just one bite of, but also can't have sitting around too long because you will - I repeat - YOU WILL eat all of it. So you can make this in a pie pan or tart shell. I make it wheat free so I tend to use a tart shell because I can press the crust dough into it evenly. If you use wheat you can roll it out normally. For crust ~ in a large bowl measure out 2 c flour, 1 tsp salt, 2/3 c organic shortening cut into small pieces, mix then add 7 T. cold water mix with a fork and then kneed into a ball. roll out and place into a pie pan. Filling ~ Mix 4 egg replacer, 1/4 tsp. lemon juice, 1/4 tsp. cinnamon, 1/4 c melted Earth Balance, 1/2 tsp. Celtic Salt, 1/2 tsp. Vanilla, 3/4 c Maple Syrup in a large bowl or mixer. Add 2 c Pecans to your crust and pour mixture over it evenly. Bake 30 minutes at 375*. let cool completely. And share with friends and family.
Super easy and can be made with any type of vegetable you might have hanging out in the fridge. First make a pot of brown rice - take 1c rice and 1 1/2 c water, cover, bring to boil and reduce to simmer. Takes 40 minutes. While that is cooking prep and slice all your veggies. Then take a wok or nice skillet and add a little sesame oil on high heat, toss in some sliced onions, then some chopped garlic & grated ginger. Toss in your carrots, daikon, bamboo shoots, stir for a couple minutes, then add your broccoli, zucchini, mushrooms....toss them around for another couple minutes. Then add 1/4 c tamari - stir well for 1 minute, then top with fresh mung bean sprouts - cover and turn off. it's ready to be eaten. You can change the seasoning if you need to Bragg Aminos or vegetarian Teriyaki sauce, whatever floats your boat. Or add snow / snap peas or tofu for a protein. The key is cook it quick. You want you veggies to still be crunchy not mushy.