Auntie Liz’s Garden

Please let it be known that updated versions of this pie will occur and be published in the future. This post will serve as the original thread, with additional recipes being linked to later on. Thank you! Growing up, I didn't like pie. In fact, I did not begin to like any type of pie until I was living in Austin, probably around 2012. The pies I remember from childhood were goopy piles of sugary mess and I didn't care for the texture at all. Apple pie was included in this sentiment! I remember going apple picking with friends and making a pie with the apples we picked. I disliked the pie a lot. I did not make it myself, though, so I really can't say what was in it that I disliked. Anyway, since starting to eat VEGAN pies, my whole attitude toward pie has changed. I love chocolate pie, pumpkin pie, apple pie, and pecan pie. I have already perfected pumpkin pie to my personal tastes, so I thought apple pie would be the next part of my journey. I based this recipe on...

Gingerbread Inspired Drop Cookies

Traditional gingerbread cookies are ideal for cutting into shapes. But, you know, sometimes you just want the flavor without the time needed to cut out cookies. That's why I created this recipe. It has the health promoting spices cinnamon, ginger, and nutmeg with a combination of sugar and molasses for sweetness. A batch of these cookies is so easy to throw together. Holiday joy is just minutes away! Ingredients 1/3 cup blackstrap molasses 1/2 cup Earth Balance (one stick), softened 1/2 cup sugar 2 tablespoons almond milk 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cloves Sugar for rolling Directions Cream together the molasses, Earth Balance, sugar, and milk in a small bowl. In a larger bowl, combine the dry ingredients, except the rolling sugar, and mix well. Pour the wet ingredients into the dry ingredients and mix with a wooden spoon until completely combined. Scoop about 2 tables...

Black Bean Soup

I've made this delicious and inexpensive soup a couple times now, using garden grown herbs and tomatoes. After my roma tomato harvest last year, I've been trying to come up with recipes for how to use up the rest of the frozen tomatoes I've had hanging around. I hope you like it! Ingredients 1 1/2 cup dry black beans, soaked for at least 4 hours, drained and rinsed 1 red pepper, diced 6 Roma tomatoes 2 carrots, peeled and diced 1 stalk celery, chopped 1 sprig of oregano, leaves finely minced 1/2 sprig of rosemary, leaves finely minced Mushrooms, any kind, about 1/2 cup, chopped small 2 1/2 cups water 3 cloves garlic, minced 1 teaspoon salt Black pepper 1 teaspoon ground cumin 1teaspoon ground coriander 1/4 teaspoon chipotle powder 1/8 teaspoon ground nutmeg 3 teaspoons powdered vegetable broth, or equivalent of your favorite Directions Add all of the ingredients to your instant pot or pressure cooker. Cook as recommended by your appliance. I cooked mine ...

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