Easy Pumpkin Loaf

This loaf tastes like Autumn, but can be enjoyed at any time of the year.  A beautiful orange colour, sweetness and crunch from raisins and nuts, and all around balance of flavours makes this moist loaf a delicious accompaniment for tea or coffee. Serve at room temperature or lightly warmed, plain or with a bit of butter.

Serves: 8-10 slices
Prep Time: 10 min, freezes well

Cooking Time: 45-60 min

Total: 70 min 

Ingredients

• 1/3 cup vegetable oil
  2 eggs
  3/4 cup sugar (1/2 cup brown, 1/4 cup white)
  1 cup natural pumpkin puree
  1/2 tsp. vanilla extract
  1 1/2 cups flour
  1 tsp. baking powder
  1/2 tsp. baking soda
  pinch of salt
  1-2 tsp. cinnamon
  1/2 tsp. nutmeg
  1/8 tsp. ground cloves
  1 cup raisins
  1 cup pecan or walnut pieces

Directions

1. In a bowl, combine all flour, baking powder, baking soda, salt and spices.
2. In another bowl, mix together pumpkin, oil egg, sugar, vanilla extract.
3. Slowly add dry mixture to wet mixture, while stirring continuously until fully combined.
4. Fold in raisins and pecans.
5. Transfer batter into a large loaf pan, or divide into a paper lined muffin tin.
6. Bake the loaf at 350 F for 45 min to 1 hour, or the muffins for 30 min. Insert a toothpick to test if the loaf is done.
7. Cool and serve.

Vegan Shepherds Pie

A hearty vegan dish made of layered textured vegetable protein (TVP), carrots, peas and potatoes to mimic the traditional meat Shepherds Pie.

Serves: 6

Prep Time: 35 min

Cooking Time: 25 min

Total: 60 min 

Ingredients

• 1 package of Yves Original Veggie Ground or TVP
• 1 large onion
• 3 large potatoes
• 5 carrots, peeled and chopped
• 1 cup of frozen peas
• 3 tbsp ketchup (or more if you like)
• 1 tbsp margarine
• 1 tsp vegetable oil
• salt and pepper

Directions

1. Boil potatoes in a large pot until soft. Peel the skin, mash, add margarine and set aside.
2. As potatoes are boiling, peel carrots and either boil or steam until soft. Mash and set aside.
3. Dice onion and saute in oil until translucent. Add veggie ground or TVP, ketchup, salt and pepper to taste. Stir.
4. In a deep casserole dish layer veggie ground mixture, then mashed carrots. Sprinkle peas. Finally, layer the mashed potato on the top.
5. Use a fork to make designs on the mashed potato.
6. Preheat oven and bake at 350F for 20 min until top is golden brown.
7. Let stand for 5 minutes and serve with a mixed green salad.