Lovely Lemon Meringue Pie

Lemon Meringue Pie is one of my FAVORITES!!!

If I make it with the right ingredients then it's one that I can even eat. So yummy!!

I use a paleo crust by Against All Grains...

I use her Honey Graham Cracker Crust , but switch out a few ingredients I use maple syrup instead of honey because I can't have honey. I omit the cinnamon. Sometimes I use hazelnut flour instead of almond flour.

For the lemon filling I use Betty Crocker recipe....

Filling

3

egg yolks

1 1/2

cups sugar

1/3

cup plus 1 tablespoon cornstarch

1 1/2

cups water

3

tablespoons Ghee

2

teaspoons grated lemon peel

1/2

cup lemon juice

Meringue

3

egg whites

1/4

teaspoon cream of tartar

6

tablespoons sugar

1/2

teaspoon vanilla 

Steps

• 4

  Reduce oven temperature to 400°F. In small bowl, beat egg yolks with fork. In 2-quart saucepan, mix sugar and cornstarch; gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
• 5

  Immediately stir at least half of hot mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 2 minutes; remove from heat. Stir in butter, lemon peel, lemon juice and food color. Pour into pie crust.
• 6

  In medium bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping.
• 7

  Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft 2 hours. Cover and refrigerate cooled pie until serving. Store in refrigerator.
  

  

  So so delicious!!!

  
  

  I've also used this recipe...https://www.simplyrecipes.com/recipes/lemon_meringue_pie/

Delicious Vegan & Gluten-Free Pumpkin Pie!

This is the most delicious vegan pumpkin pie I've ever had! The filling is from Elana's Pantry! You don't have to bake the filling, which makes it the easiest pumpkin pie to make! 

Ingredients

2 cups pumpkin           *I use this Organic Pumpkin Pie

1 cup coconut milk fat, from 2 cans  *I use this Coconut Milk

1/3 cup coconut oil

1 Tbsp. maple syrup    *I did 3T and 1/2T Brown Sugar

1/4 tsp. vanilla stevia   *I didn’t do stevia, just plain vanilla

1 Tbsp. pumpkin pie spice   *Made my own

1/8 tsp. sea salt

1 Nut-Free Egg Free Pie Crust, baked & cooled  *I made a Paleo crust

Instructions

1. Place pumpkin on a plate and set aside
2. Get two cans of coconut milk and turn heavy side on the bottom, you want all the coconut fat at the bottom. Open the top and pour/save the coconut water into another cup. Then scrape the coconut fat out of the can. 
3. In a medium pot, melt coconut milk fat and coconut oil until liquefied
4. Stir in pumpkin and maple syrup until mixture is very warm
5. Transfer mixture to a blender and puree on high speed until very smooth. *I don't think you have to use a blender if you are using canned pumpkin, it's already smooth. 
6. Blend in vanilla stevia, pumpkin pie spice, and salt
7. Transfer mixture into nut-free egg-free pie crust
8. Refrigerate for 2 hours to set

This pie crust was NOT a nut-free, egg-free crust. It was Against all Grains' paleo "Honey Graham Cracker Crust." So, this pie crust isn't vegan because of the egg. 

But it's really good!

With a few changes to the recipe, I replaced the honey with maple syrup and the almond meal with hazelnut meal because that's what I had. 

It's so so good!

If you have food allergies or sensitivities, this is the perfect pumpkin pie for you. Or if you just want to make an extra healthy pumpkin pie that is gluten free, egg free, dairy free, and is Paleo, Keto and Low-Carb friendly!

Last but not least serve with some coconut whip cream on top...soooo good!

Coconut Whip Cream

1. The most important thing to do is put a can of full-fat coconut milk in the fridge overnight. To let all the fat solidify at the top of the can.

3. To open the can turn it upside down, so the cream is on the bottom end and then open it up with a can opener.

4. Pour out coconut water into another container and save if you want.

5. Scrape out the cream into a mixing bowl.

6. Add some kind of sweetener...white sugar, powdered sugar, maple syrup, honey, agave, etc.

7. Beat/whip it together with a mixer.

8. Taste test and sweeten to your liking.

Enjoy!

"Zucchini Pesto Lasagna"

This recipe is found at Sandy's Allergy Free Recipes. 

I LOVE it! It's grain-free/dairy free/vegan.

Zucchini Pesto Lasagna with Cashew Cream (Gluten Free/ Dairy Free/ Vegan)

One batch of: Basil Pesto and a batch Cashew Cream (click on the links to get the recipe)

1 medium size zucchini- cut thin into ribbons

1 large onion- sliced

1 large size carrot- julienne

1 large pepper- sliced

1 Tbsp. coconut oil or olive oil

1 tsp. dried basil

In a medium frying pan, add oil, onion, carrot, and pepper. Saute for approximately ten minutes on medium low heat, stirring frequently. Stir in dried basil and take pan off heat when vegetables are soft.

To assemble lasagna use a 9″ by 13″ baking dish.

Start with 1-2 tablespoons of prepared pesto spread all over the bottom of the dish.

Then a single layer or zucchini ribbons.

Followed by 1/3 of sauteed vegetables.

Then 1/3 of your cashew cream.

And 1/3 of your pesto. Repeat each step two more times, ending with pesto.

Bake uncovered at 350 degrees for 30-40 minutes or until zucchini is fork tender, but not mushy.

***I changed mine up a bit by not adding the pepper or frying the veggies. I also added some other veggies to my liking. Instead, of frying my garlic/onions/carrot I steamed them in a little bit of water topped with a lid for 10 minutes. I also didn't use cashews for the cream, I only had macadamia nuts in my fridge. 

Here is how I assembled everything...

I used my Titan peeler to thinly slice the zucchini, which acts as the noodle, chopped my garlic and onions, and used my other titan peeler to julienne the carrots. Added a layer of Basil Pesto that I made in my Vita-mix to the bottom of your baking dish, then a layer of zucchini noodle, topped with the steamed garlic/onion/carrots, then layered with my creamy macadamia sauce that I also made in my Vita-mix, as well as the basil pesto sauce, next a layer of kale, followed by zucchini noodles. Repeat to the end. Then at the very top I spread my sliced Early Girl Tomatoes all over.

Enjoy with a green salad. 

This lasagna is super good!

Epecially on the 2nd day after all the flavors soak in.

Yum :)