There are many great resources on the Internet. I’m especially excited about Danielle Walker’s Against All Grain: Thankful ebook, which includes a Thanksgiving dinner’s worth of recipes – 20 recipes in all. You can purchase and download it here.
I suggest buying as many ingredients organic as you can. Here is a webpage where you will find perfect examples of products to use.
And here is a pumpkin pie that my assistant, Melissa, found at Mark’sDailyApple.com
Ultimate Walnut Pie Crust with Pumpkin Filling
2 and 1/2 cups walnuts (can substitute with your favorite nut)
1 tsp baking soda
1/4 tsp salt
2 Tb butter, melted (can substitute with ghee, coconut oil, or palm shortening)
Blend walnuts, baking soda, and salt in a food processor until finely ground. Add butter and pulse until butter is mixed in.
Scrape the batter into a 9-inch tart pan. You can use a spatula and/or your fingers to smooth the batter over the bottom and up the sides. It works better to spread the batter thinner across the bottom of the pan and thicker around the edges of the crust.
Place the pie on a cookie sheet (to keep the bottom from burning) and bake for 15 minutes at 350 degrees F.
Remove the crust from the oven and pour your filling of choice inside. Bake again until filling is done.
One 15-ounce can of pumpkin
1 cup canned coconut milk
1 tsp vanilla extract
1/4 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp ground cardamom
pinch of sea salt
3 Tb maple syrup
1 Tb arrowroot powder
3 eggs, whisked – For those with egg reactions, replace with EnerG egg replacer
Mix together all ingredients. Pour into the pre-baked crust. Don’t overfill the crust – you might have a little batter leftover.
Bake for 50 minutes. The center of the pie should be fairly firm and only jiggle a tiny bit if you shake the pan. Let the pie cool completely before cutting into it. Serve with a dollop of coconut whipped cream.