​Recipe by Cory Lucid
​Assisted by Karina Lucid

​Crust Ingredients:
1 cup almond flour, finely ground
2 tablespoons cocoa powder 
2.5 tablespoons coconut oil, warmed to a liquid
1/4 teaspoon sea salt
1 tablespoon maple syrup 

With a fork in a medium sized mixing bowl, mix together the almond flour, cocoa powder, and sea salt. Then add in the coconut oil, and agave nectar until well combined. The mixture should be like a thick paste. 

Pudding:
1 can full fat coconut milk
1 ripe avocado
2/3 cup coconut palm sugar 
2/3 cup raw cacao 
1 teaspoon of vanilla extract
1/2 teaspoon of cinnamon

Other Directions: Open the can of coconut milk upside down and separate the liquid from the cream. Scoop out the cream into a food processor. Add the remaining ingredients. Blend to creamy delicious wonderfulness!!!

INGREDIENTS:
1 c.  quick-cooking oats
1/2 c. almonds
3/4 c. unsweetened coconut flakes
3 tbsp. maple syrup
1/4 tsp. kosher salt
1/2 c. almond butter
3/4 c. coconut milk
1 1/4 c. granulated sugar, divided
2 c. cashews (soaked overnight, drained and rinsed)
1/2 c. refined coconut oil, melted, plus more for pan
2 tsp. pure vanilla extract
1 (8-oz.) container vegan cream cheese
3 c. fresh or frozen raspberries, divided

 DIRECTIONS:

1. Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter. 
2. Grease the bottom of a 8" or 9” spring form pan with coconut oil and press crust evenly into bottom of pan. 
3. Make the filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup sugar and heat just until sugar is dissolved. Let cool.
4. In a high-powered blender, blend soaked cashews, cooled coconut milk mixture, coconut oil, and vanilla until thick and smooth. Blend in vegan cream cheese.
5. Pour filling mixture into crust and chill in freezer for at least 3 hours and up to overnight.
6. Make the fruit topping: Bring 2 cups raspberries and remaining 1/2 cup sugar to a low boil over medium heat and continue to simmer until sauce is slightly thickened, about 8 to 10 minutes. Let cool, then fold in remaining 1 cup berries.
7. Assemble the cake: Remove cheesecake from springform pan and let thaw at room temperature 1 hour before spooning raspberry topping all over top of cake.

​

​You really can use almost any bean, I prefer the pink or red but i've seen this done before with black or white beans as well. (This is not the traditional method but it works very well to the refried novice)

1) Soak Beans in Water for 24 hours
2) Rinse and thoroughly wash soaked beans
3) Saute a full bulb of Garlic & Onion in a pressure cooker Adding garlic 5 minutes after the onion.
4) Add Beans, 3 bay leaves and ample water then pressure Cook for 45 minutes (can also slow cook or use a very large cooking pot)
5) After Cooked Fully Strain the Beans
6) Pan Fry in large Saute pan till desired crispness or lack there of, crush beans to desired firmness as well.

This soup is a modified ancient recipe to be vegan and still have  the beneficial properties as well. 

1 lb. of baby bok choy, washed and separated (cut any large leaves in half) (the grocery was all out of baby bok choy, so I got 2 large bok choy bunches, and cute them in half, horizontally and vertically)
​

• 4 ounces of vermicelli rice noodles (1 large package seemed to work perfectly)
• 3 ounces of shiitake mushrooms, sliced (I used a whole package)
• 1 medium garlic clove, finely chopped (I put in 4 cloves to up the immune boosting capabilities, and because I love garlic!)
• 1 teaspoon of fresh ginger, finely chopped (I used 2 medium sized nodes)
• 4 slices of sun-dried tomatoes, finely diced
• 4 cups of vegetable broth (I like the Better Than Bouillon vegetable stock)
• Juice from 1/2 fresh lemon (I used bottled organic lemon juice)
• 1/4 cup of olive oil (I used a blend of extra virgin olive oil and coconut oil, the coconut oil is sourced from the Philippines and benefits local farmers)
• Pinch of red pepper flakes
• Season with salt and pepper

​
Directions:

1. Place a large (12 – 14″) deep sauté pan over medium/high heat.
2. Add oil and heat until hot but not smoking.
3. Add mushrooms and cook for about 2 minutes, or just until they begin to color.
4. Add bok choy and cook just until they begin to wilt.
5. Add chopped garlic, ginger and pepper flakes and cook until the garlic begins to color (a minute or less).
6. Add the broth, the lemon and the sun-dried tomatoes and cook for a few minutes more until fragrant and the broth begins to bubble.
7. Add the rice noodles and cook until soft but still a bit firm.
8. Season and serve.

​​Vegan Gluten Free Thanksgiving Recipe Series

Ingredients: 

• 1 cup quinoa, rinsed well
• 2 cups organic vegetable broth
• 1 bay leaf
• 1 heaping cup of diced celery
• 1 medium white onion, diced
• Small handful of fresh sage, chopped {about 2 tablespoons}
• 1/4 teaspoon garlic powder
• 1 tablespoon extra virgin olive oil
• Pink salt
• Fresh ground coarse pepper

Preheat your oven to 375 degrees.

In a medium sized pot bring 1 cup of vegetable broth to a boil. Add in the quinoa and bay leaf, salt, pepper and stir. Set to low heat and simmer with a lid on for 10 minutes. Turn off the heat {do not lift lid} and allow the quinoa to steam for another 10 minutes. When that is over, you will have picture perfect quinoa – trust me, no  more soggy mess!

Heat the olive oil in a saute pan over low heat. Add in the chopped celery and onion. Cook until they begin to become clear, about 5-10 minutes. Turn the heat up to medium and add in the vegetable broth, sage, garlic powder and season with more salt and pepper if needed; simmer for a few minutes.

Combine the quinoa with the veggie mixture and add in the last 1/2 cup of vegetable broth, stir together well. Place the stuffing mix into a greased oven safe dish. Bake at 375 for 10 minutes. Then broil under a low flame until the top become golden brown.

t i p: I prefer my stuffing on the drier side so, this recipe will come out that way. If you like your stuffing to be on the moist side, feel free to add more broth into the quinoa mixture before it goes into the oven to bake. 

​Vegan Gluten Free Thanksgiving Recipe Series
​Ingredients:
For the crust:

• 2 cups organic pecans
• 1 cup organic Medjool dates (pitted)
• 2 tablespoons organic refined coconut oil
• 1-2 pinches Himalayan pink salt

For the cheesecake filling:

• 1 can organic pumpkin puree (15-ounce can)
• 2 cups organic raw cashews
• 1/4 cup organic refined coconut oil
• 1/4 cup organic maple syrup
• 2 teaspoons organic pumpkin pie spice
• 1/2 teaspoon organic vanilla extract
• 1/4 teaspoon Himalayan pink salt

Instructions Advanced preparation:

• Optional: Soak the cashews in filtered/purified water for 30-60 minutes. This will make them soft and the mixture extra creamy and smooth. Drain and rinse them before adding to the recipe.

Prepare the crust:

• Add all ingredients for the crust to a food processor and process until it becomes a wet, crumbly texture.
• Divide the mixture between the 12-cavity mini cheesecake pan, then press the mixture down firmly and evenly in each bottom.
• Place the cheesecake pan in the freezer to firm while you are preparing the filling.

Prepare the cheesecake filling:

• Add all ingredients for the filling to a Vitamix and blend on HIGH speed until it is creamy an smooth.
• Taste and adjust the sweetener and/or spices to your preference.
• Remove the cheesecake pan from the freezer and divide the cheesecake filling between the 12-cavity mini cheesecake pan.
• Return the cheesecake pan to the freezer for approximately 1 hour, or until they become firm.
• Store in an air-tight BPA-free container in the freezer until ready to serve because they will get soft and lose their shape if left out at room temperature.
• Remove them from the freezer about 5-10 minutes before serving so they can thaw slightly.

​Vegan Gluten Free Thanksgiving Recipe Series

Ingredients:

Seasoning for cooking potatoes
2 lbs yukon gold potatoes 7-8 medium sized ones, this is the key to the buttery flavor, so I wouldn't recommend using another potato
1 teaspoon fine sea salt
1 teaspoon garlic powder

Flavors added to cooked potatoes
1/2 cup lite canned coconut milk lukewarm (only brand I use is Thai Kitchen, See note below for subs)
1 teaspoon apple cider vinegar If you don't want a buttermilk flavor, just omit
1/2 teaspoon fine sea salt
1/4 teaspoon fine ground black pepper
1/2 teaspoon garlic powder this gives a nice kick of garlic flavor, use half if you want less of a pronounced garlic flavor

Optional garnish: fresh or dried thyme

Note:
Coconut milk is the creamiest milk for potatoes and will yield the best result taste/texture wise. It makes them so creamy and no it doesn't leave any coconut taste. If you can't have or don't want coconut, please do NOT add almond milk, it won't work the same and the taste will kind of ruin them. If you don't mind soy milk, use that instead, or even cashew milk, but make sure it is unsweetened/flavored.
Instructions
Peel and chop up your potatoes into 1/2 inch chunks. Add them to a large pot with 6 cups water. Bring to a boil and once boiling, add both the teaspoons of salt and garlic powder and give it a quick stir. This tip really flavors the water, so that the potatoes have depth of flavor. Turn the heat to medium-high, so they don't cook too high of heat. Cook for about 15 minutes until they are fork tender. Drain and let sit for 5 minutes to release some of the water. Tip: While the potatoes are cooking, add the coconut milk and vinegar to a cup and stir. Let sit for a few minutes.
Add the salt, pepper and garlic powder to the milk and stir.
Add the potatoes to a large serving bowl and roughly mash with a potato masher to break them up.
Now add the reserved coconut milk mixture and mash again until very smooth or until desired consistency. If you want yours less fluffy/more creamy, add more milk, but you'll need more spice. Taste and add any extra salt/spices if desired. I added just another pinch of salt, as it was really wonderfully flavored. I garnished mine with fresh thyme because I love a fresh element added, but dried thyme or any of your favorite herbs would work. Fresh thyme is more potent, so use dried if preferred. Feel free to add vegan butter if desired. I personally don't add it, but know some like it.

Vegan Gluten Free Thanksgiving Recipe Series
Ingredients:
16 oz dry brown rice pasta
6 tbsp vegan butter separated
1 shallot thinly sliced
4 cloves garlic diced
3/4 cup GF breadcrumbs
1/4 cup bacon bits separated
salt & pepper to taste
2 tbsp GF flour
2 cups non-dairy non sweetened milk
8 oz vegan cream cheese
1/4 cup vegan Parmesan or Soaked and dried Ground Cashews, with a sprinkle of garlic and onion powder *optional
1 cup veggie broth
1/2 tsp turmeric optional*
1 tsp garlic salt
1 tsp ground mustard
1/2 lemon juiced
fresh parsley for topping
​
Instructions:
Preheat oven to 350 degrees.
Bring a pot of water to a boil. Add pasta and cook until al dente.** Drain and set aside.
Heat 2 tablespoons of butter in a pan over medium heat. Add garlic, shallots and a pinch of salt & pepper to the pan. Cook until shallots are tender, but not browned (approx. 3-5 minutes). Remove from the heat.
Combine breadcrumbs,  and shallot/butter mixture in a bowl. Stir to combine and set aside. 
Melt 4 tablespoons of butter in a large pan. Add flour and whisk until smooth and bubbly. 
Stir in milk 1/2 cup at a time, whisking constantly. Once heated through and thickened, add cream cheese and whisk until smooth. Add Vegan Parmesan, veggie broth, turmeric, garlic salt, ground mustard, lemon juice, salt and pepper. Stir to combine and adjust seasoning as needed.
Add cooked pasta to the sauce and stir to combine. 
Pour into a casserole dish and top with breadcrumb topping.
Place in the oven and bake for 15 minutes. Increase heat to broil and bake until topping is browned. Remove from the oven, top with parsley and serve.