Vegan Chef April

You will Need: 1 cup brown sugar 1⁄2 cup vegetable oil 1⁄2 cup maple syrup 1 teaspoon vanilla extract 2 1⁄2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon ground cloves 1⁄2 teaspoon ginger 1⁄2 teaspoon nutmeg 1⁄2 teaspoon salt 1 (15 ounce) can pumpkin (or 2 cups fresh pumpkin cooked and mashed) To make Preheat oven to 350°F. Place sugar, oil, syrup and vanilla in a large mixing bowl. Whisk until sugar is dissolved. In a separate bowl, sift together the flour, spices and salt. In small alternating portions, add the flour mixture and pumpkin to the liquid ingredients. Begin and end with the flour mixture. Spread the batter into the prepared pan. Bake 55 minutes to an hour.

What you will need: 1 Can Pumpkin 1 Package Vegan Cream Cheese 1/2 Cup Cashews (soaked overnight) 2 TBS Pumpkin Pie Spice 1 TBS Cinnamon 1 tsp Salt 1 1/4 Cup Sugar 3 TBS Lemon Juice 2 Pre-made Pie Crusts To Make: Preheat oven to 350. Place all ingredients in food processor and process until smooth. Pour mixture evenly into pie shells. Bake for 20-25 minutes until top is slightly brown. Cool completely, then place in fridge overnight. Store in the refrigerator.