The first time I tired it I almost had a little food freak out its soooo good! I had to share. It’ll be perfect for the upcoming fall season, and it’s a really is a simple recipe (and cheap too!).  ;) 

What You’ll Need (Cake)

1/2 cup Soy Milk

2 Tsp Apple Cider Vinegar

1/2 cup Vegan Margarine (softened)

1 cup Lite Brown Sugar

1 can Solid-Pack Pumpkin

1 Tsp Pure Vanilla Extract

2 cups All-Purpose Flour

2 Tsp Baking Powder

1 Tsp Baking Soda

1/2 Tsp Salt

1 1/2 Tsp Ground Cinnamon

1/2 Tsp Ground All-Spice

1/2 Tsp Ground Nutmeg

(Chocolate Glaze)
3/4 cup Vegan Semisweet Chocolate Chips (I use Ghirardelli)

2 Tbl Vegan Margarine

1 cup Confectioners Sugar

1 - 2 Tbl Soy Milk

I personally think that if you’re doing this for a Halloween get together a few Halloween themed sprinkles on top would be uber cute. Just an idea ;)

What To Do (Cake)

First thing, go ahead and grease a pan. For a nice presentation use a Bundt pan (and it’s easier to serve that way), but if you’re simple like me a regular 9x13 in pan gets the job done. Set the oven to 350d and get ready to cook!

In a small bowl combine the Soy Milk and Vinegar and set aside.

In a large bowl, cream together the Margarine and Sugar until fluffy (2~3 mins). Now, I know you might be thinking, “Fluffy?” But mix it until it looks close to the picture below. I put some flour on my hands and use them to mix. They are after all, your best tools in the kitchen!

Add the pumpkin and vanilla and beat until mixed. Stir in the Soy Milk Mixture and Beat until smooth.

In a medium bowl, whisk together the Flour, Baking Powder, Baking Soda, Salt, and Spices. Add the flour mixture to the pumpkin batter, about 1/3 at a time (mixing each time), until everything is mixed together.

(I wish I had taken a picture of this, but alas I did not. Sorry. It looks just like normal cake batter at this point.)

Pour it all into a pan and bake for ~30 Minutes (or until a toothpick comes out *of the center* clean). Cool completely.

What To Do (Glaze)

In a medium saucepan, melt chocolate and margarine over low heat and stir.

Remove from heat and beat in the sugar. Gradually add the soy milk until the glaze is pourable. When the cake is completely cool, pour on the glaze.

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My favorite thing to do is heat a slice in the microwave for 5 seconds then put some vanilla ice cream on top. YUM!

Hope you like it! Enjoy! :)

So, as is my nature, I love easy recipes that also taste damn good. This happens to be one of them! :)
Lets get started then…

Ingredients: Filling:
3/4 Cup of Sugar
3 Tbl Cornstarch
2 Tbl Fresh lemon juice (about one lemon) and the Lemon Zest
5 Cups of Blueberries.

Mix the first three ingredients then pour over the blueberries and mix it all together really well (your hands are your best tools in the kitchen, use them!)

(Used my boyfriend as a model)

Crust:
2 1/2 Cups of ALL PURPOSE FLOUR (NOT self rising people!)
1 Tbl of sugar
1/2 Tsp of Salt
1/3 Cup and 1 Tbl of COLD water (MAKE SURE its cold!)
1/2 Cup of Soy Butter

Mix the first four ingredients together (seriously, use cold water)
This is dough in the making at this point, so it should be little balls of flour that don’t stick together well. Don’t worry, we’ll get there.

Ok, now for the butter…
Take a butter knife and scoop out a little chunk and toss it into your mixture. Now use a fork to smush it in. Repeat that step in another spot, making sure to mix it in well. You’ll see it start to take more of a doughy texture.
There will be a certain point where you should abandon the fork and just use your hands.

Now I know it’ll be really buttery, its suppose to be! That way it wont stick to the pie pan when you try to get a slice, and will prevent ‘aw, sad salad’.

**Make sure to set half of your dough to the side. Take the other half and line your pie pan with it. Poke a few holes in the bottom with a knife.

(If you need to take some extra dough from what you set aside so that you can finish, that’s fine. Just don’t take too much)
Dump (yes,I said dump) your blueberry mixture in~
I squish out the top into the size I want it before flopping it onto the pie, its so much easier than trying to work it while its already on there.

When you make the pinches around the top use water to make sure its sealed well. If you don’t molten blueberry will find its way out the sides.

Don’t forget to mark it with an X! (or, as I like to do, lots of little holes)

Bake at 425 for 30 Minutes
-then-
Bake at 350 for 25-30 more minutes.
(Just let the oven open for a minute to help it cool down)

Cool pie for AT LEAST an hour and a half to two hours and enjoy! :) FYI: We left ours in the fridge overnight and its perfect.
(Happy 4th!)