Amy's Happy Tummy

It's creamy. It's tasty. It's full of fall and holiday flavor! Whether it's for your holiday dessert or just an ordinary meal, you'll never regret making this delicious pumpkin pie. Filling Ingredients: 1 3/4 C pumpkin purée (14 oz can) 3/4 C full-fat coconut milk (shake can before using)  1/2 C brown sugar 1/4 C cornstarch 1/4 C maple syrup 1 tsp vanilla extract 2 tsp pumpkin pie spice 1/2 tsp ground cinnamon 1/2 tsp salt Crust Ingredients: 3 C all-purpose flour 3 T sugar 1 1/2 tsp salt 1 C canola oil 4 1/2 T soymilk Instructions: Preheat your oven to 350°F (180°C).  Crust - Sift together flour, sugar, and salt. In a measuring cup, combine the oil and milk, then whisk together with a fork. Add the wet mixture to the dry mixture and mix with a fork until the flour is completely dampened. Press the dough with fingers to line your pie plate. Crimp edges. Filling - In a blender or large bowl, add the pumpkin, coconut milk, brown sugar, cornstarch, maple syrup, vanilla ...

This is the kind of meal that fills your kitchen with amazing aromas and your stomach with happy satisfaction—without spending hours in the kitchen. This easy recipe comes together in one pot with simple pantry staples like coconut milk, curry powder, and, of course, hearty chickpeas. This easy chickpea curry has become a go-to that our family loves to eat again and again. Ingredients: 1 onion 1 garlic clove 1 tsp grated ginger 1 T oil 6 cups kale, chopped (or spinach or swiss chard) 28 oz can crushed, fire-roasted tomatoes 1 T curry powder 1 tsp cumin 1/2 tsp coriander 3/4 tsp salt 2 15-oz cans chickpeas 1 C coconut milk Instructions: Chop the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas. In a large skillet, heat the oil over medium-high heat. Add the onion and sauté for 5 minutes. Add the garlic, ginger, and kale, and sauté for 2 minutes until the kale is fully wilted. Carefully pour in the tomatoes, then add the curry powder, cumin,...

Vegetarian sushi rolls are fresh, tasty, and endlessly creative. With crunchy veggies, creamy avocado, chewy tofu, and a touch of tangy rice vinegar, every bite is completely satisfying and totally yummy! Whether you’re a longtime sushi fan or trying your hand at rolling for the first time, this recipe brings so much fun and flavor! Ingredients: 2 cups sushi rice  6 Nori seaweed sushi papers 1 16oz package water-packed tofu Long slices of various vegetables like avocado, carrot, cucumber, bell pepper) Instructions: Tofu - seasoned and fried (We cut in thin long slices and season with soy sauce, rice vinegar, minced garlic, ginger paste, onion powder, maple syrup, a touch of salt --- Can fry with just a bit of soy sauce) Cook the sushi rice according to package directions. Can be done in an instant pot with a one-to-one ratio for 8 minutes. Assemble and Roll - Place one sheet of nori, shiny side down, on a counter (or bamboo mat if you have one). With wet hands, spread about 3/4 to ...