Ingredients:

• 1 ½ cups pecans
• 2/3 cups oats
• 3 tablespoons packed brown sugar
• ¼ teaspoons kosher salt
• 3 tablespoons coconut oil, melted and cooled
• Cooking spray
• 1 can pumpkin purée
• 1 cup coconut milk
• 1 can full-fat coconut cream, refrigerated overnight
• ¾ cup packed brown sugar 
• 3 tablespoons powdered sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract 
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt

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A post shared by Ania @lazycatkitchen.com (@lazycatkitchen)

Instructions:

1. Preheat the oven to 375°F  and grease a 9-inch pie dish with cooking spray.
2. Place the pecans, oats, sugar, and salt in a food processor and pulse until it forms a fine crumb. Add in the coconut oil and pulse to form a dough.
3. Press the mixture into the prepared dish in an even layer. Line the crust with parchment paper and fill it with dried beans or pie weights. Blind bake the crust for 15 minutes, then remove the parchment and weights and bake for another 15 minutes.
4. In a large bowl, whisk together the pumpkin purée, coconut milk, brown sugar, cornstarch, vanilla, salt, and spices. 
5. Pour the mixture over the crust and bake for around 50-55 minutes, until only slightly jiggly in the center. Once done, remove from the oven and allow to cool completely.
6. Open the can of coconut cream and scoop out the hardened cream at the top. Using a hand mixer, beat together the coconut cream, powdered sugar, and a pinch of salt until stiff peaks form. Serve alongside the pie.

The post This Vegan Pumpkin Pie Might be Even Yummier than the Original appeared first on falafelandcaviar.com.

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A post shared by Lauren’s Homemade Cooking (@food_is_my_mood_)

Ingredients:

• 8 slices of bread of your choice, toasted if desired
• 1 cup turkey breast, sliced
• 1 cup dark-meat turkey, shredded
• 2 cups assorted Thanksgiving leftovers (green beans, sweet potatoes, mashed potatoes or other sides), warmed
• 4 leaves lettuce 
• 4 cups stuffing
• ½ cup mayonnaise
• ½ cup cranberry sauce
• ½ cup leftover gravy
• 2 tablespoons unsalted butter
• 4 teaspoons olive oil
• Kosher salt
• Freshly ground black pepper

Instructions:

1. In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
2. Place the shredded dark-meat turkey and gravy in a saucepan and gently heat over medium-low, stirring occasionally, until warmed through. 
3. Cook the stuffing in a non-stick skillet until browned and crisp.
4. In the same skillet, melt the butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, and season with salt and pepper.
5. Spread 2 tablespoons of the cranberry mayonnaise onto a slice of bread and layer your toppings. Spread more cranberry mayonnaise on the other slice of bread before closing the sandwich and cutting it in half.

The post Here’s What To Do With Those Thanksgiving Leftovers appeared first on falafelandcaviar.com.

Ingredients:

• 1 ½ cups pecans
• 2/3 cups oats
• 3 tablespoons packed brown sugar
• ¼ teaspoons kosher salt
• 3 tablespoons coconut oil, melted and cooled
• Cooking spray
• 1 can pumpkin purée
• 1 cup coconut milk
• 1 can full-fat coconut cream, refrigerated overnight
• ¾ cup packed brown sugar 
• 3 tablespoons powdered sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract 
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt

View this post on Instagram

A post shared by Ania @lazycatkitchen.com (@lazycatkitchen)

Instructions:

1. Preheat the oven to 375°F  and grease a 9-inch pie dish with cooking spray.
2. Place the pecans, oats, sugar, and salt in a food processor and pulse until it forms a fine crumb. Add in the coconut oil and pulse to form a dough.
3. Press the mixture into the prepared dish in an even layer. Line the crust with parchment paper and fill it with dried beans or pie weights. Blind bake the crust for 15 minutes, then remove the parchment and weights and bake for another 15 minutes.
4. In a large bowl, whisk together the pumpkin purée, coconut milk, brown sugar, cornstarch, vanilla, salt, and spices. 
5. Pour the mixture over the crust and bake for around 50-55 minutes, until only slightly jiggly in the center. Once done, remove from the oven and allow to cool completely.
6. Open the can of coconut cream and scoop out the hardened cream at the top. Using a hand mixer, beat together the coconut cream, powdered sugar, and a pinch of salt until stiff peaks form. Serve alongside the pie.

The post This Vegan Pumpkin Pie Might be Even Yummier than the Original appeared first on falafelandcaviar.com.

View this post on Instagram

A post shared by Lauren’s Homemade Cooking (@food_is_my_mood_)

Ingredients:

• 8 slices of bread of your choice, toasted if desired
• 1 cup turkey breast, sliced
• 1 cup dark-meat turkey, shredded
• 2 cups assorted Thanksgiving leftovers (green beans, sweet potatoes, mashed potatoes or other sides), warmed
• 4 leaves lettuce 
• 4 cups stuffing
• ½ cup mayonnaise
• ½ cup cranberry sauce
• ½ cup leftover gravy
• 2 tablespoons unsalted butter
• 4 teaspoons olive oil
• Kosher salt
• Freshly ground black pepper

Instructions:

1. In a small bowl, whisk together the mayonnaise and cranberry sauce. Set aside.
2. Place the shredded dark-meat turkey and gravy in a saucepan and gently heat over medium-low, stirring occasionally, until warmed through. 
3. Cook the stuffing in a non-stick skillet until browned and crisp.
4. In the same skillet, melt the butter over medium-low heat until foamy. Add the sliced turkey breast, flipping occasionally until warmed through, and season with salt and pepper.
5. Spread 2 tablespoons of the cranberry mayonnaise onto a slice of bread and layer your toppings. Spread more cranberry mayonnaise on the other slice of bread before closing the sandwich and cutting it in half.

The post Here’s What To Do With Those Thanksgiving Leftovers appeared first on falafelandcaviar.com.