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1 cup uncooked whole wheat couscous
5 tablespoons extra virgin olive oil, divided
1 teaspoon chopped garlic
1/2 sweet onion, chopped
1/2 cup vegetable broth
1/2 kabocha squash, remove seeds and
cut into 1/2″ cubes (peel only
if not organic.) Butternut squash can also be used
15 ounce can organic black beans (low sodium, if available)
1/4 cup slivered or sliced almonds
1/2 cup chopped fresh basil
1 teaspoon cinnamon, or to taste
Salt, pepper to taste

In a medium saucepan, prepare couscous according to package, then set
aside.
In large saute pan, heat 2 tablespoons olive oil on medium heat. Add chopped garlic and saute until fragrant. Add chopped onion and saute until onions are soft and transparent, about 5 minutes.
Add squash cubes and saute for additional 3-4 minutes. Add vegetable
broth, reduce heat, and cover. Cook for 10 minutes or until squash
is fork tender, stirring halfway through. Be careful not to overcook
the squash or it will turn to mush.
Once squash is tender, add beans and cooked couscous to pan and mix
together.
Remove from heat. Add almonds, basil, salt, pepper, cinnamon, and
remaining 3 tablespoons olive oil. Mix thoroughly and serve hot.

Note: This is a fairly dry couscous. If you prefer a dish that is more moist, squeeze some fresh orange juice over it… Leftovers are really good this way!

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16 ounce can pumpkin puree
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
16 ounce package silken tofu, drained, then processed in a blender until smooth
9 inch prepared pie shell*

Preheat oven to 425°F.

Cream pumpkin and sugar using a food processor, blender or electric mixer.
Add salt, cinnamon, ginger, cloves and tofu. Blend.
Pour into the pie shell.u
Bake for 15 minutes, then reduce oven temperature to 350°F. and bake for 40 minutes more.
Chill and serve.

Serves 10-15

Note:  Can use No Fail Pie Crust

 

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1 cup non-hydrogenated, nondairy butter, cold
8 ounce package nondairy cream cheese
2 cups unbleached all-purpose flour
1/4 teaspoon salt
1/3 cup nondairy sour cream
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1 cup finely ground walnuts or pecans
1 cup fruit jam or preserves (apricot, strawberry, or raspberry)

Preheat oven to 350°F.

Cut the butter and cream cheese into small pieces.
In the food processor, pulse together the flour, salt, butter,
cream cheese and sour cream until the dough comes together.
Shape the mixture into 4 equal round circles. Wrap each circle
in plastic wrap and chill for at least 2 hours or up to 2 days.
Line 2 cookie sheets with parchment paper. (You may use
ungreased cookie sheets, but the jam mixture tends to ooze onto
the cookie sheet making it difficult to clean.)
In a bowl, combine the sugar, cinnamon, and walnuts or pecans. Set aside.
Lightly flour a work surface, and roll each circle into a 9 inch round, keeping the other circles chilled until ready to use.
Spread each circle of dough with a light layer of the jam. Sprinkle 1/4 of the sugar/nut filling and press lightly into the jam.
With a pizza cutter or a sharp knife, cut each round into 12 wedges or triangles.
Roll the wedges from the wide end to the narrow end, ending up with the point on the outside of the cookie.
Place on the prepared baking sheets with the point side down.
Bake on the center rack of the oven for 30-35 minutes, or until lightly golden.

Cool on wire racks

Yield: 3 dozen cookies

Note: To make it gluten free, swap out the unbleached all-purpose flour for Cup4Cup Wholesome Gluten Free Flour. There maybe other gluten free flour brands that work as well. But I used this brand.