The Hopeful Herbivore

Fall is upon us. Pumpkin-flavored everything is being released. We're jumping on that bandwagon. It's time for a Maple Pumpkin Pie Smoothie (vegan, of course). When making the smoothie, you want at least two of your ingredients to be very cold. For example, my almond milk and canned pumpkin had been chillin' in the fridge for hours. Or you can use cold almond milk and frozen banana. It's up to you. Just make sure something is cold, so you don't end up with a room temperature smoothie. Also, you can vary the amount of pumpkin. 1/2 can will leave you with a fairly thin smoothie. 1 whole can will result in the thickest, almost milkshake, texture you've ever successfully sucked through a straw. So, that's all up to your personal preference.    Ingredients: 1/2 can of pumpkin 1 cup of unsweetened almond milk 1/2 ripe banana 2 tablespoons pure maple syrup 1 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon ginger 1/4 teaspoon nut

Alright. I get it. When you picture a deli sandwich, you picture mounds of meat and cheese. But here's the thing. I don't really care for 'faux' meat and cheese. So I was looking to make a simple sandwich that gave me the salty and fatty taste -- with no animals or processed soy involved. And I must tell you.. this has become a bit of an addiction. That said, if you have favorite 'faux' deli meat or cheese, give it a whirl. Nobody will judge you ;) Ingredients: 1 loaf of crusty/deli-style vegan bread Vegenaise (or other vegan mayo) dill pickle slices iceberg lettuce, shredded or torn extra virgin olive oil, to drizzle salt, to taste pepper, to taste oregano, to taste If your bread needs to be cut to size, now's the time. Put a thin layer of Vegenaise on the inside of both the top and bottom piece. Add a sprinkle of dried oregano to both layers of Vegenaise. Place two layers of iceberg lettuce on the bottom. Add two layers of dill pickle slic