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In this episode we bring you delicious spicy and sweet vegan chili.
Recipe:
2 cans crushed tomato
1 can chick peas
2 cans pinto beans
1 big can kidney beans
1 cup cashews
1 diced onion
2-3 tbsp olive oil
1 cup brown sugar
1/4 cup molasses
3 tbsp chili powder
2 tbsp dried garlic
3 chipolte peppers
salt & pepper ( to your liking )
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PUMPKIN ROLL!
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 tsp baking powder
1 tsp lemon juice
egg replacer (4 1/2 tsp mixed with 3 tsp water)
1 tsp cinnamon
pinch of nutmeg
Cream Cheese Filling:
1 package Tofutti Cream Cheese
1/4 cup vegan Earth Balance
1 cup powdered sugar
1/4 tsp vanilla
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