Pumpkin pie

1 1/4 cup raw cashews
1 can pumpkin puree
2/3 cup maple syrup
1/3 cup granulated sugar
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves

If it's too thick to blend, add a bit of soy milk as needed

Bake at 400 for 15 min, then reduce temp to 350 and bake for 30-40 min, or until edges are fluffy and a dark caramel orange tone. Toothpick should come out slightly wet, but dark and thick. Pie will firm up more as it cools and is refrigerated.

Set pie on counter to cool 30 min. Then chill in fridge for 2 hours.

Gravy

1/4 cup cornstarch
1/4 cup whole wheat pastry flour
1/2 cup water
4 cups chicken broth (veggie broth for vegan)
1-2 tbsp better than boullion veggie
Salt to taste

Make a slurry of the flour, starch and water. Heat up broth in IP on saute. Add slurry and cook until thickened. Mix in veggie paste and salt.

Cheesy potato casserole

1 bag alexia potatoes
1 onion diced
4 tbsp whole wheat pastry flour
1.25 cup veggie broth
3/4 cup soy milk
1 cup cheese sauce
1/4 tsp better than bullion veggie base
1/2 container tofutti sour cream
Garlic powder
Onion powder
Salt to taste

Saute onion in IP or sauce pan until softening, add flour and continue to cook for a couple min. Add small amounts of veggie broth to keep from burning. Turn off heat add broth, milk, cheese sauce, sour cream, veggie base and mix well. Stir in potatoes and add seasonings if needed. Salt to taste. Bake in greased pan at 350 for 25 min or until bubbly and browning on the top.