Vegan Carrot Cake with Cashew Butter Frosting

Yield: 9-12 servings 

Time: 1 hr

Ingredients

1/4 cup applesauce
1 tsp vanilla
1/2 cup coconut oil, melted
1 tsp salt
1 1/2 tsp baking powder
2 tsp cinnamon
1 cup sugar
1 1/4 cups flour
1/4 cup vanilla almond milk
1 cup grated carrot
1/4 cup shredded coconut (optional)
1/4 cup raisins (optional)
1/4 cup walnuts (optional)

Cashew Butter Frosting
2 cups unsalted cashews
1/3 cup almond milk
1/3 cup maple syrup
1 1/2 tsp vanilla
Pinch of salt

Directions 

Preheat oven to 325 degrees. Grease a 9x9 pan.

Combine applesauce, vanilla, coconut oil, salt, baking powder, cinnamon, sugar, flour, and milk until well mixed. Add grated carrot and optional ingredients if desired. 

Bake for 45 minutes and let cool completely. 

To make the cashew butter frosting: 

1. Soak the cashews covered in water in a bowl overnight or for at least 4 hours.  
2. Measure out 2 cups of the soaked cashews.  There will be extra, as they expand when soaked.
3. Add all ingredients to a high-speed blender, starting with 1/3 cup milk.
4. Blend until smooth, adding more milk until desired consistency is reached.  
5. Taste and add more maple syrup for added sweetness.
6. Refrigerate excess frosting in a sealed container for 3-4 days

Roasted Acorn Squash Pasta

Yield: 8 servings 

Time: 1 hr roasting + 20 minutes

Ingredients

2 medium acorn squash
12 oz rotini pasta
2/3 cup grated parmesan
1 cup milk
2 tsp dried minced onion
1/2 tsp dried rosemary
1/2 tsp garlic salt
1/8 tsp black pepper

Seasoning
1 tsp garlic salt
1 tsp garlic powder
1/2 tsp rosemary

Directions 

Preheat oven to 400 degrees.

Cut acorn squash in half and scrape out seeds. Sprinkle both halves with the seasoning.  Please each half face down in a large baking dish.  Roast for 55 minutes until very soft.

Let squash cool while cooking pasta. 

Scrape the cooled squash into a bowl and add the parmesan, milk, and remaining spices. Puree until smooth and toss with pasta. 

Slow Cooker Chicken Curry

Yield: 6 servings 

Time: 15 min prep +  8 hrs cooking

Ingredients

1 lb chicken breasts
1 medium onion, sliced
15 oz can chickpeas
2 medium sweet potatoes, peeled and diced
1/2 cup coconut milk
1/2 cup chicken broth
15 oz can tomato sauce
2 Tbsp curry powder
1 tsp salt
1 cup frozen green peas

Directions 

Whisk together coconut milk, chicken broth, tomato sauce, curry powder, and salt in the bottom of a slow cooker.

Add chicken breasts, onion, chickpeas, and sweet potatoes and toss to combine with sauce. 

Cover and simmer for 8 hours on low or 4 hours on high.

Add peas during the last 5 minutes before serving.

Serve over rice.