Veggie Bean and Nut Roast

2 cups cooked and mashed chickpeas (one 19oz can)
1 1/2 cups each finely chopped carrots, celery, and parsnips (i have used turnips instead, just added a little cinnamon to the mix)
3 veggie boullion cubes or 3 tbsp veggie broth powder
3 tbsp tamari soy sauce or braggs liquid aminos
1 tsp sea salt
1/4 tsp cayenne pepper

2 cups finely chopped onion
6 cups bread cubes
2 cups chopped mushrooms
2 cups finely ground nuts or seeds (pecans, walnuts, sunflower seeds, almonds are all good)
1 cup chopped fresh parsley
3/4 cup buckwheat, whole wheat, or amaranth flour
1/4 cup arrowroot powder or chickpea flour
4 cloves garlic, minced

Steam the carrots, celery, parsnips until tender. Mash with the chickpeas and all the spices until smooth. Add the raw onion and remaining ingredients and moosh it all together with your hands. Preheat your oven to 350 F. Oil a 9x13" baking dish, line with waxed or parchment paper, and oil the paper. Scoop the roast mixture out into the pan and shape into a 3" high oblong loaf. Bake for about 90 minutes. It should remove easily from the oiled paper. Brush with flax or olive oil for a glisten-y finish. Serve on a bed of leafy greens.

Roasted Lemon Potatoes
http://www.veganmania.com/pages/roasted_lemon_potatoes.htm

Balsamic Brussels Sprouts
http://www.veganmania.com/pages/balsamic_brussel_sprouts.htm

Maple Glazed Yams

2 large yams, cut into 1/2" cubes
1/3 cup olive oil
1/3 cup maple syrup
2 tsp sea salt
1 tsp ground black pepper

Whisk together all the ingredients but the yams. Add the yams and toss to coat. Spill the mixture onto a cookie sheet and roast at 350 for 20 - 30 minutes until yams are tender and edges are becoming caramelized.

Spicy Ginger Pumpkin Pie

1 small can of cooked and pureed pumpkin (1 1/2 - 2 cups)
1 box firm silken tofu
1 1/2 cups brown sugar
2 tbsp molasses
1/2 cup finely ground raw cashews (optional - added richness)
1 tbsp ground ginger
2 tsp cinnamon
1 tsp nutmeg
1/4 tsp cayenne pepper

Blend all ingredients in a blender or food processor until smooth. Pour into prepared pie shell. Bake at 350 for one hour or until firm.

Oatmeal Cookie Crust

2 1/2 cups finely crumbled oatmeal cookies (you want the real crunchy kind - Dad's is vegan if you're not picky about refined sugar; or try homemade)
1/3 cup melted margarine

Blend the cookie crumbs with the melted margarine and press into a 9" pie plate. Bake for 10 minutes, then fill.

Lemon Bars

Crust:

1 cup flaked or shredded coconut
1 cup flour
1/8 teaspoon salt
2 Tablespoons sugar
1/2 cup margarine

Blend the dry ingredients in your food processor or blender. Add the margarine and process until it becomes a ball.

Press the mixture into bottom and 3/4 inch up sides of a 9 by 9 inch square pan. Bake 350 degrees F. for about 20 minutes until starting to brown.

Meanwhile, beat the following in the food processer (you don't need to wash or rinse the food processer first):

1/4 cup water
1 tbsp cornstarch

Then add and mix the following:

1/8 tsp salt
1/4 cup fresh squeezed lemon juice (not the bottled stuff)
3/4 cup sugar
2 tbsp flour

Pour over baked crust.

Bake about 20 minutes longer at same oven temperature, until set. Watch
that edges don't burn. Cool on rack and cut into 16 squares.