_____________________________________________________________________________________________________________ Namaste Foods small manufacturer of fine foods that contain no wheat, gluten, corn, soy, potato, dairy, casein or nuts. Most gluten free products can be pretty expensive however Namaste Foods has created a number of meals and mixes that are GF and inexpensive. Their products include mixes for muffins, waffles & pancakes, flour mixes, cookies, cakes & desserts, pastas, bread & pizzas. As you can see there are a number of great products for anyone who is looking for GF products.
Namaste Foods sent me a sample package of their Pasta Pisavera Pasta Meal to try. This product is easy to make in ready in about 15 minutes. Just boil this veggie brown rice pasta, drain, and add the delicious Italian Seasoning packet to make 4 side portions. I decided that I wanted to make 4 entree portions from this so that we could have dinner and leftovers for lunch the next day. I added steamed cauliflower, black beans, onions, mushrooms, sundried tomatoes and artichoke hearts to make it a hearty meal.
Namaste Foods has decided to give you all a chance to try their products. You can enter to win a “Namaste Tote with perhaps a pasta mix and a Pizza crust which may be better for the vegan diet, along with a Living Without magazine, recipe cards, coupons and assorted goodies!” If you would like to enter please visit the Namaste Foods Website and let me know which product you are interested in trying. Please enter by March 22nd at 8am. (Sorry this is open to US residence only.)
For Additional Chances to win:
1. Follow me on twitter @cookveganlover (come back and leave a separate comment)
2. Tweet “I want to win the Namaste Foods Giveaway @cookveganlover http://wp.me/pFVWo-zk” (come back and leave a separate comment)
Disclaimer: Namaste Foods provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.
Hey Everyone! So my husband, both our parents and I are on our way to Disney World for the Holidays. This is exciting as I have been to Disney a number of times, we actually just went last year for our honeymoon, but I have never been during the holidays.
Disney Honeymoon 2008
Over the last few years I have picked up a number of tips on how to eat vegan at Disney World; where to go, what to ask for, and most recently what to do ahead of time. Since I know Disney is a popular destination for many people I thought you might like to hear my eating vegan at Disney tips. I will update you with my most recent experiences upon our return.
My Vegan Disney Survival Tips:
1. E-mail WDW.Special.Diets@disney.com and request a special dietary needs worksheet. All you have to do once you make your table service dining reservations is fill the worksheet out detailing any dietary needs you have and where you are dining , what time and your reservation number. Once you have done this fax or e-mail it back. Disney will then make a note on your dining reservation and everything will be set for your arrival. *Note this is only for table service dining that you have a reservation for. If you don’t have a reservation don’t worry…keep reading.
2. There are some great places that we have dined that were great and easily accommodate a vegan diet. Many are able to get tofu, non-dairy products and other vegan items with advanced notice. My first recommendation is to inform your server that you are vegan and they can easily suggest vegan options and many times will bring the chef out to discuss what options you have. Some great restaurants we have experienced are:
The Wave at The Contemporary Resort has a great Tofu Sandwich at lunch that without the mayo is vegan. They also have a Vegetable Stew which is delicious and served at both lunch and dinner. For dessert you can indulge in some of the amazing house made sorbets
The Wave at The Contemporary
Boma this is a vegan’s paradise at Disney; located at The Animal Kingdom Lodge this buffet style dining has tons to offer. We informed our server of our dietary needs and he quickly went to get the chef who then led us around the buffet letting us know what vegan options there were and also asked if we wanted anything else that she could make up special. There were so many great options that we didn’t feel like we would need any other options and we certainly didn’t . We basically gorged ourselves on kalamatua olive hummus with lavash. At the end of our meal our waiter surprised us with house made coconut and raspberry sorbet which was great because there aren’t any vegan dessert options except fruit at the buffet.
Rose Crown Dining Room at the United Kingdom in Epcot- there was a vegetarian curry that was veganizable however rumor is that there is a vegetarian shepherd’s pie on the menu now which is not vegan.
Brown Derby at Disney’s Hollywood Studios has great food and this delicious Coconut-Crusted Tofu Noodle Bowl
Tofutti at Magic Kingdom
3. Counter Service is slightly more difficult as there is no chef to talk to however there are some easy tips:
All fries are vegan EXCEPT those served at McDonald’s Locations
All veggie burgers are vegan Garden Burgers however the bun is not vegan- you can request a vegan bun
Divvies vegan cookies, brownies and caramel corn are served at many locations around Disney
There is Tofutti and Rice Dream served around Disney and at the Magic Kingdom Ice Cream Parlor
All around Disney you can find veggie wraps/sandwiches and veggie burgers- boring but know you’ll never starve
Soy milk is available throughout Disney and at most of the resorts
4. The most vegan friendly counter service spots are:
Sunshine Seasons at Epcot- there are tons of vegan options such as the Asian vegetarian entree
Tangierine Cafe at Morocco in Epcot- this is a great location that has a vegetarian platter with couscous salad, hummus, tabbouleh, olives and lentil salad. The lentil salad is not vegan but you can sub extra hummus, couscous salad or tabbouleh.
Wolfgang Puck Express at Disney’s West Side and Market Place – there are many options such as pizza without cheese, salads, sandwiches and pasta
Backlot Express- there is a great veggie sandwich here
5. For breakfast I recommend bringing oatmeal, cereal, or cereal/energy bars- many of the Moderate, Deluxe and Disney Vacation Club Resorts have microwaves and mini fridges in the room which makes it great for stocking up your room (and saving some money).
I will report back after we our trip but here are some plans we have for our 2009 Christmas Trip:
We have planned to visit The Whispering Canyon located at The Wilderness Lodge- now this is one of the least vegan friendly places but we are compromising as it is my dad’s birthday and his choice however this will be the true test to see if the special dietary request form actually works.
Next we plan to visit ‘Ohana at the Polynesian which I hear is an amazing restaurant and Chef TJ apparently makes amazing vegan food. I am so excited and can’t wait to report back.
We are going to Chef Mickey’s at The Contemporary for Christmas Day breakfast and from my research I have heard that the chef can make tofu scramble and vegan mickey mouse waffles (which can also be made at many other restaurants) there is also tons of fruit and cereal with soy milk.
We will also be visiting The Animal Kingdom Lodge’s Sanaa which has a vegan menu and we will also be visiting Boma again as it is a must. If you want to spend a bit more money Jiko is a great restaurant for vegans and also has a vegan menu.
Lastly, we are gong to be visiting The Crystal Palace at Magic Kingdom which is said to be one of the top places for vegetarians to eat at Disney.
Dinner at The Brown Derby @ Disney's Hollywood Studios
I was recently asked by a reader about strategies for eating vegan but staying away from high processed foods. I find that one of the biggest issues that face vegans (especially new vegans) is changing eating habits from a meat based to a plant based diets. Many times it is easier to turn to meat analogues, faux cheeses, and other processed vegan or by chance vegan products that are familiar.
I know from my own experience of going vegetarian at a young age that many times I turned to veggie burgers as my protein or main dish and ate the vegetable or starch sides my mom made. As I grew up and became more aware of nutrition and what is good and bad for you body I began to change my diet. My husband is a good example of change from junk food vegan to healthy vegan. When we first started dating his daily food intake was that of pop, chips and veggie burgers, all vegan and all highly processed junk foods. Today my husband’s usual day is oatmeal, a variety of fruits, steamed veggies, whole grain and tofu or beans. This is not to say that he and I are perfect and only eat a high whole foods diet but at home we try to 75% of the time.
For us 75% of our food intake is fresh fruits and veggies, beans and brown rice. About 10% of our diet consist of lightly processed foods such as sprouted grain bread, sprouted tofu, and tempeh. I classify foods with 5 or less ingredients as lightly processed and the ingredients have to be recognizable I shouldn’t have to turn to my dictionary to find out what it is. The last 5% of our diet is alcohol (mostly red wine, gin and beer), and highly processed foods such as faux cheese, meat analogues, crackers and fried foods.
I think it is important to recognize what you are putting in your body. Go take a look at those yummy veggie burgers you have stashed in your freezer- do they contain for than 5-7 ingredients? Can you recognize them all without having to pull out the dictionary? If you answered yes then great they are an okay choice. However know that the better choice might be to grab some beans, spices, diced up veggies and bread crumbs and make your own yummy veggie burgers.
A good starting point when shopping is to avoid the inside aisle of your market- you know the ones with all the processed foods like chips and pop. Fill your at least 2/3 of your basket with fruits and veggies, the remaining 1/3 should be filled with beans, lightly processed foods, whole grains and a few more highly processed (but only a few). Make sure to check labels- if you don’t recognize an ingredient put it down it’s not for you (I would like to note some healthy ingredients may be new to you so focus more on chemical sounding ingredients and artificial colours to start).
Here are some great resources for living a more whole food vegan lifestyle:
I was lucky enough to get a sample of Zevia’s 6 flavors the other day and my husband and I quickly tried them all. The flavors included: root beer, ginger, lemon lime, black cherry, orange and cola. I loved the root beer it was so good, better than most root beers that I have had. What I also liked about it was that you couldn’t even tell it was made with stevia. I find that stevia can have a very strong taste at times but in this it was very mild which I enjoyed. My husband had the cola because I can’t have caffine and as an former colaholic he really loved it and likes it better then most any other cola that is stevia free. Now I didn’t love the black cherry or orange flavors but I’ve never been a fan of either flavor in regular pop so others might enjoy it- I know my dad likes the orange.
Lemon lime is my favourite and is so refreshing I just love it. If I could drink gin right now it would go very nice with it. Lastly the Ginger- this was nice a refreshing, not to over powering but had a good real ginger flavour unlike those other ginger flavoured pops.
Overall I love Zevia and think it’s a great alternative to diet pop.
For the holiday we had my parents and grandmother down and we had a huge feast the featured the various items from our CSA.
For Breakfast:
Whole Wheat Applsauce Pancakes with Homemade Tempeh Bacon
For Appetizers:
Spinach Dip with Veggies
1-12oz container of Sour Supreme
½ C vegenaise
1pkg of vegetable soup mix (I used Lipton)
1 box frozen chopped spinach, defrosted and drained
Mix all ingredients and let sit overnight. Serve with veggies
Sausage Rolls with Assorted Mustards adapted from http://www.vegcooking.com/recipeshow.asp?RequestID=902&Search=sausage+rolls
1 packet puffed pastry dough
Dijon mustard, to taste
2/3 package of Gimme Lean “Sausage”
• Roll out a packet of puffed pastry dough (like JusRol) to 1/4-inch thickness. Cut into rectangles and spread each with Dijon mustard.
• Wrap the pastry rectangles around “sausage” and bake at 425°F/220°C/Gas Mark 7 for 10 minutes, then cut each into several pieces.
For Dinner:
Roasted Celeriac, Cipolini Onions and Carrots (all produce from CSA)
2 small bulbs of celeriac, peeled and chopped into large chucks
4 large cipolini onions, chopped into large chunks
10 large carrots, chopped into large chucks
3 huge cloves of garlic
Salt and pepper
Olive oil to coat
Mashed Potatoes with Sauteed Brussels Sprouts and Shallots
Toss the celeriac, onions, carrots and garlic with the salt, pepper and olive oil. Bake at 425F for 45 min.
Mushroom, Lentil, and Wild Rice Timbales adapted from- http://blog.fatfreevegan.com/2008/11/mushroom-lentil-and-wild-rice-timbales.html
1 large onion, finely chopped
2 large slices bread
2 cups mushrooms, quartered (about 10 large)
1/2 cup light silken tofu
3 cloves garlic, quartered
1 tablespoon sherry2 tablespoons water
1 cup lentils, cooked
1 tablespoon tomato paste
1/4 teaspoon minced fresh rosemary
1/2 teaspoon dried thyme
3 fresh sage leaves minced
3 tablespoons cornstarch
1 teaspoon salt
1 cup wild rice, cooked
salt and freshly ground black pepper
Make ahead: 1 cup wild rice (about 1/2 cup before cooking)
Preheat oven to 350F.
Spray 6 ramekins with canola oil or cooking spray and have ready a large baking pan that will hold them (9×13-inch should work). Place one nice-looking mushroom slice in the bottom of each ramekin, if desired.
Saute the onion in a non-stick pan until it begins to brown. Set aside.
Place the bread in a food processor and pulse until it turns to crumbs. Add the mushrooms, tofu, garlic, sherry, and water and blend until fairly smooth. Add the lentils and process again until smooth. Add the tomato paste, herbs, cornstarch, and salt and process until well-blended. Add the onions to the processor and pulse to include them but do not over-process (you want them to retain some texture.)Scrape the contents of the food processor into a bowl and add the cooked wild rice. Season with salt and black pepper to taste.Divide the mixture among the oiled ramekins and smooth the tops with a spoon. Set the ramekins in the large baking dish and add hot water to the dish, taking care not to splash it into the ramekins.Bake, uncovered, until tops are brown and crusty and middles seem moderately firm when pressed with a finger–about 45-50 minutes. Remove from the oven and allow to cool for 10 minutes. Run a thin knife around the edges and invert the ramekins onto serving plates. Serve with your favorite mushroom gravy
1/2 onion, minced
10 mushrooms, sliced
2 cloves garlic, minced
2 cups vegetable broth
3 fresh sage leaves minced
1 tablespoon nutritional yeast
1 teaspoon sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 cup plain soy creamer
salt and freshly ground black pepper, to taste
In a medium-sized non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute. Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk the soy creamer and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.
Vegan Green Bean Casserole adapted from http://blog.fatfreevegan.com/2006/11/best-vegan-green-bean-casserole.html
Beans- I prefer to stick to what I had as a child, French style canned green beans however feel free to use fresh, frozen or regular canned green beans.
Sauce:
10 ounces mushrooms
3 cloves garlic, minced
generous pinch cayenne pepper
Salt to taste
Fresh pepper to taste
2 tablespoons flour
3/4 cup vegetable broth (I used Imagine’s No-Chicken)
1 tablespoon dry sherry
3/4 cup soy creamer
Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
Topping- Again, I stick to traditional and use plain ol’ french fried onions which I mix some into the beans and sauce and use the remaining to top it.
To assemble:
Put the green beans into an oiled casserole dish, mix with ½ the French fried onions and top with the remaining French fried onions. Bake at 425 F for about 15 minutes.
Organic Spiced Cranberry Sauce– Recipe can be found at http://foodietots.com/2008/11/20/organic-spiced-cranberry-sauce/
Cranberries from our CSA
Ingredients:
1 12 ounce bag organic fresh cranberries, rinsed
1 cup apple cider
1/3 cup maple syrup
1/4 teaspoon cinnamon
1/4 teaspoon allspice
Instructions: Place all ingredients in a medium sized saucepan and bring to a boil over medium high heat. Reduce heat to medium low and simmer, stirring occasionally, for 10 minutes. Berries will pop and burst. Don’t worry if it is still slightly runny, it will set up more as it cools. Remove from heat and cool; refrigerate until ready to serve. Makes the equivalent of one can, but tastes infinitely better! Enjoy!
Herb Pull Apart Rolls– adapted from http://www.cooksrecipes.com/bread/herb_pull_apart_rolls_recipe.html
1 (1/4-ounce) packet active dry yeast
1 cup warm water
1/4 cup melted earth balance
2 cups all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon dill
In a mixer bowl add yeast, warm water and sugar until bubbles start to form around the edges.
To the bowl add salt, thyme, oregano and dill.
Attach the dough hook to the mixer and turn to speed 2 and mix for 1 minute or until everything is well blended.
Now continue at speed 2 and add flour in 1/2 cup increments and mix for about 2 minutes, or until the dough is smooth and elastic.
Place the dough in a bowl and cover it. Place the bowl in a warm place and let it rise for about an hour or until it doubles in size.
Now punch the dough down.
Make sure you flour your work surface and rolling pin, and roll the dough into a small disk.
Divide the dough into 6 equal pieces and divide each piece again into 6 equal pieces and roll those pieces into 36 small balls.
Put three balls into each greased muffin pan and cover and let it rise in a warm place for about 45 minutes or until it doubles in size.
Preheat the oven to 400°F.
Bake for 15 to 20 minutes and then cool on a wire rack.
Makes 12 rolls.
For Dessert:
Vegan Pumpkin Pie – Adapted from http://veganvisitor.wordpress.com/2007/11/19/good-gourd/
PUMPKIN “CUSTARD”
1 1/2 cups canned Pumpkin
1 1/2 cups Soy Milk
2 Tablespoons Cornstarch
1/3 cup Brown Sugar, packed
Pinch of Salt
1 1/2 teaspoons Ground Cinnamon
1/2 tsp. Ground Ginger
1/8 tsp. Ground Cloves
Pinch Freshly Ground Nutmeg
In a large bowl, whisk together soy milk and cornstarch until smooth.Add the pumpkin, sugar, salt and spices; mix well.
To make Vegan Pumpkin Pie:
1 Vegan Pie Crust
Preheat the oven to 350ºF.Roll out to a single crust, dock the pastry with a fork and blind bake for 10 – 15, or until light golden in color.Prepare the basic custard and pour into the crust.Bake at 350ºF for 50 minutes.Allow the pie to cool completely before slicing
Fruit Cake Muffins from VegNews
Gingerbread Cookies
DISCLAIMER: THERE WILL BE UPDATES TO THIS POST (i.e. PHOTOS AND MORE DETIALS)
We have been busy beyond belief and I have not had a chance to post much lately. However I am hopping that this holiday post will make up for the lack of recipe post this past month.
For the holiday we had my parents and grandmother down and we had a huge feast the featured the various items from our CSA.
For Breakfast:
Whole Wheat Applsauce Pancakes with Homemade Tempeh Bacon
For Appetizers:
Spinach Dip with Veggies 1-12oz container of Sour Supreme ½ C vegenaise 1pkg of vegetable soup mix (I used Lipton) 1 box frozen chopped spinach, defrosted and drained
Mix all ingredients and let sit overnight. Serve with veggies
1 packet puffed pastry dough Dijon mustard, to taste 2/3 package of Gimme Lean “Sausage”
• Roll out a packet of puffed pastry dough (like JusRol) to 1/4-inch thickness. Cut into rectangles and spread each with Dijon mustard. • Wrap the pastry rectangles around “sausage” and bake at 425°F/220°C/Gas Mark 7 for 10 minutes, then cut each into several pieces.
For Dinner:
Roasted Celeriac, Cipolini Onions and Carrots (all produce from CSA) 2 small bulbs of celeriac, peeled and chopped into large chucks 4 large cipolini onions, chopped into large chunks 10 large carrots, chopped into large chucks 3 huge cloves of garlic Salt and pepper Olive oil to coat
Toss the celeriac, onions, carrots and garlic with the salt, pepper and olive oil. Bake at 425F for 45 min.
1 large onion, finely chopped 2 large slices bread 2 cups mushrooms, quartered (about 10 large) 1/2 cup light silken tofu 3 cloves garlic, quartered 1 tablespoon sherry2 tablespoons water 1 cup lentils, cooked 1 tablespoon tomato paste 1/4 teaspoon minced fresh rosemary 1/2 teaspoon dried thyme 3 fresh sage leaves minced 3 tablespoons cornstarch 1 teaspoon salt 1 cup wild rice, cooked salt and freshly ground black pepper
Make ahead: 1 cup wild rice (about 1/2 cup before cooking) Preheat oven to 350F. Spray 6 ramekins with canola oil or cooking spray and have ready a large baking pan that will hold them (9×13-inch should work). Place one nice-looking mushroom slice in the bottom of each ramekin, if desired.
Saute the onion in a non-stick pan until it begins to brown. Set aside.
Place the bread in a food processor and pulse until it turns to crumbs. Add the mushrooms, tofu, garlic, sherry, and water and blend until fairly smooth. Add the lentils and process again until smooth. Add the tomato paste, herbs, cornstarch, and salt and process until well-blended. Add the onions to the processor and pulse to include them but do not over-process (you want them to retain some texture.)Scrape the contents of the food processor into a bowl and add the cooked wild rice. Season with salt and black pepper to taste.Divide the mixture among the oiled ramekins and smooth the tops with a spoon. Set the ramekins in the large baking dish and add hot water to the dish, taking care not to splash it into the ramekins.Bake, uncovered, until tops are brown and crusty and middles seem moderately firm when pressed with a finger–about 45-50 minutes. Remove from the oven and allow to cool for 10 minutes. Run a thin knife around the edges and invert the ramekins onto serving plates. Serve with your favorite mushroom gravy
1/2 onion, minced 10 mushrooms, sliced 2 cloves garlic, minced 2 cups vegetable broth 3 fresh sage leaves minced 1 tablespoon nutritional yeast 1 teaspoon sherry 1 tablespoon soy sauce 1 tablespoon cornstarch 1/4 cup plain soy creamer salt and freshly ground black pepper, to taste
In a medium-sized non-stick saucepan, saute the onion until light brown, about 10 minutes. Add the mushrooms and 1 tablespoon of water, and cook for another 3 minutes. Add the garlic, and cook, stirring, for another minute. Add the vegetable broth, herbs, nutritional yeast, sherry, and soy sauce. In a bowl, whisk the soy creamer and flour together until smooth. Add it to the saucepan and stir well. Simmer, stirring occasionally, for 15 minutes. Season with salt and pepper to taste and serve.
Beans- I prefer to stick to what I had as a child, French style canned green beans however feel free to use fresh, frozen or regular canned green beans.
Sauce: 10 ounces mushrooms 3 cloves garlic, minced generous pinch cayenne pepper Salt to taste Fresh pepper to taste 2 tablespoons flour 3/4 cup vegetable broth (I used Imagine’s No-Chicken) 1 tablespoon dry sherry 3/4 cup soy creamer
Trim and discard the mushroom stems and chop the mushrooms into pieces. Spray a non-stick pan with canola oil and heat it. Add the mushrooms, garlic, cayenne, salt, and pepper. Cook until mushrooms are very soft and exude their juices. Whisk the flour into the vegetable broth and add to the mushrooms along with the sherry. Simmer, stirring, until mixture thickens. Add the soy creamer and simmer until thick, about 5 to 10 minutes. Adjust the seasonings and stir in the beans.
Topping- Again, I stick to traditional and use plain ol’ french fried onions which I mix some into the beans and sauce and use the remaining to top it.
To assemble: Put the green beans into an oiled casserole dish, mix with ½ the French fried onions and top with the remaining French fried onions. Bake at 425 F for about 15 minutes.
Ingredients: 1 12 ounce bag organic fresh cranberries, rinsed 1 cup apple cider 1/3 cup maple syrup 1/4 teaspoon cinnamon 1/4 teaspoon allspice Instructions: Place all ingredients in a medium sized saucepan and bring to a boil over medium high heat. Reduce heat to medium low and simmer, stirring occasionally, for 10 minutes. Berries will pop and burst. Don’t worry if it is still slightly runny, it will set up more as it cools. Remove from heat and cool; refrigerate until ready to serve. Makes the equivalent of one can, but tastes infinitely better! Enjoy!
1 (1/4-ounce) packet active dry yeast 1 cup warm water 1/4 cup melted earth balance 2 cups all-purpose flo
ur 2 tablespoons granulated sugar 1 1/2 teaspoon salt 1/4 teaspoon thyme 1/4 teaspoon oregano 1/4 teaspoon dill
In a mixer bowl add yeast, warm water and sugar until bubbles start to form around the edges. To the bowl add salt, thyme, oregano and dill.
Attach the dough hook to the mixer and turn to speed 2 and mix for 1 minute or until everything is well blended.
Now continue at speed 2 and add flour in 1/2 cup increments and mix for about 2 minutes, or until the dough is smooth and elastic.
Place the dough in a bowl and cover it. Place the bowl in a warm place and let it rise for about an hour or until it doubles in size.
Now punch the dough down.
Make sure you flour your work surface and rolling pin, and roll the dough into a small disk. Divide the dough into 6 equal pieces and divide each piece again into 6 equal pieces and roll those pieces into 36 small balls.
Put three balls into each greased muffin pan and cover and let it rise in a warm place for about 45 minutes or until it doubles in size.
Preheat the oven to 400°F.
Bake for 15 to 20 minutes and then cool on a wire rack. Makes 12 rolls.
PUMPKIN “CUSTARD” 1 1/2 cups canned Pumpkin 1 1/2 cups Soy Milk 2 Tablespoons Cornstarch 1/3 cup Brown Sugar, packed Pinch of Salt 1 1/2 teaspoons Ground Cinnamon 1/2 tsp. Ground Ginger 1/8 tsp. Ground Cloves Pinch Freshly Ground Nutmeg
In a large bowl, whisk together soy milk and cornstarch until smooth.Add the pumpkin, sugar, salt and spices; mix well.
To make Vegan Pumpkin Pie: 1 Vegan Pie Crust
Preheat the oven to 350ºF.Roll out to a single crust, dock the pastry with a fork and blind bake for 10 – 15, or until light golden in color.Prepare the basic custard and pour into the crust.Bake at 350ºF for 50 minutes.Allow the pie to cool completely before slicing
Fruit Cake Muffins from VegNews Gingerbread Cookies
Another great place that Neil failed to mention is Kismet Kitchen on Barre Street in Montpelier. Although neither vegan nor vegetarian they are very accommodating to your individual dietary needs and even have vegan crepes. It is absolutely amazing for breakfast and trust me you will leave and need to unbutton the top of your pants, untuck your shirt and loosen your belt. They are open breakfast brunch and lunch……. wednesday through sunday 8-3 (kitchen closes at 2:45) Also be aware that is Cash or Check only! No cards!
“when the work we do is motivated by our best intentions, we are ultimately rewarded with the divine gifts of inspiration, joy, and pleasure. As we devote more and more of each day to this good work, we are giving ourselves the opportunity to better ourselves and our community. At kismet, we believe that through our intimate relationships with local farmers, individual customers and clients, our staff, and our neighbors, we are able to feed ourselves with the abundance that surrounds us. We use food as our medium, like artists, musicians, or healers, to keep us engaged and connected to our vision. Using as much local food as we can, sourcing all of our other ingredients, and making as much as we can from scratch (like butter, ketchup, mustard, and kombucha), we have the ability to control and maintain the quality and intimacy of the food we are serving. Sure, it’s just food- but we’re sure that its good food, and it sure does feel good making it.” (Kismet Kitchen Website- http://kismetkitchen.com/default.aspx)
Namaste Foods small manufacturer of fine foods that contain no wheat, gluten, corn, soy, potato, dairy, casein or nuts. Most gluten free products can be pretty expensive however Namaste Foods has created a number of meals and mixes that are GF and inexpensive. Their products include mixes for muffins, waffles & pancakes, flour mixes, cookies, cakes & desserts, pastas, bread & pizzas. As you can see there are a number of great products for anyone who is looking for GF products. 
I was lucky enough to get a sample of 
