I made these cookies from the ppk yesterday. they turned out really well! they were definitely better (more moist, less cakey) the second day, but it was a really good blend of pumpkin and oatmeal cookies. I didn’t have walnuts, so I just threw in some chocolate chips, instead. Yum!

Ingredients

• 2 cups flour
• 1 1/3 cups rolled oats
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 tsp cinnamon
• 1/2 teaspoon nutmeg
• 1 2/3 cups sugar
• 2/3 cup canola oil
• 2 tablespoons molasses
• 1 cup canned pumpkin, or cooked pureed pumpkin
• 1 teaspoon vanilla
• optional: 1 tablespoon ground flax seeds
• 1 cup walnuts, finely chopped
• 1/2 cup raisins

Directions
Preheat oven to 350. Have ready 2 greased baking sheets. Mix together flour, oats, baking soda, salt and spices. In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.

Drop by tablespoons onto greased cookie sheets. They don’t spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You’ll have enough batter for 4 trays.

this is one of my favorite vegan lasagnas EVER! I combined a few recipes: the cashew ricotta is from Vegan with a Vengence, I think. and the “carrot mixture” + base lasagna recipe is from vegweb.

Ingredients:
2-3 jars of favorite spaghetti sauce
1-16 oz bag of spinach leaves
2-3 jars of tomato sauce (optional)
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth (optional)
1 lb. firm tofu
8 oz. vegan cream cheese
2 Tblspns. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
1/4 cup nutritional yeast (optional)
Vegan Cheese for grating (optional)

for the cashew ricotta:
1/2 cup cashews
1/4 cup lemon juice (i just squeeze 1/2 a lemon)
2 tbsp olive oil
2 cloves garlic
1 lb firm tofu
1 1/2 tsp dried basil
1 1/2 tsp salt

Directions: Blend up cashew ricotta ingredients in a food processor, and set aside. for Carrot Mixture: Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute.. Add carrots and veggie broth; simmer uncovered for 5 min. Add tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.Stir in nutmeg and Nutritional Yeast. Remove from heat and set aside; keep warm.

in an 11 x 7 baking dish, layer lasagna: noodles, pasta sauce, noodles, carrot mixture, spinach, noodles, ricotta, noodles, pasta sauce, chopped cashews, teese cheese. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min.