Pumpkin Cinnamon Oatmeal: This simple recipe is easy to adapt, so feel free to toss in some dried fruits or nuts at the end. Please note that pumpkin puree is not the same as pumpkin pie filling. Canned pumpkin puree is available in most supermarkets; stir remaining canned pumpkin into risotto or use in place of pizza sauce for a unique twist. This recipe comes to us from Kristi Arnold of Veggie Converter 365.
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Pumpkin Cinnamon Oatmeal: This simple recipe is easy to adapt, so feel free to toss in some dried fruits or nuts at the end. Please note that pumpkin puree is not the same as pumpkin pie filling. Canned pumpkin puree is available in most supermarkets; stir remaining canned pumpkin into risotto or use in place of pizza sauce for a unique twist. This recipe comes to us from Kristi Arnold of Veggie Converter 365.

Creamy Porcini Pasta:  You’ll never guess this pasta dish is made without dairy; the ultra-smooth blend of tofu, lemon juice, honey, dill and smoked paprika create a velvety sauce, with only a fraction of the fat in traditional cream sauce. If you can’t find dried porcini mushrooms, substitute any dried mushroom. This recipe comes to us from Lindsay Ingalls of Running with Tongs.
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Creamy Porcini Pasta: 

You’ll never guess this pasta dish is made without dairy; the ultra-smooth blend of tofu, lemon juice, honey, dill and smoked paprika create a velvety sauce, with only a fraction of the fat in traditional cream sauce. If you can’t find dried porcini mushrooms, substitute any dried mushroom. This recipe comes to us from Lindsay Ingalls of Running with Tongs.

Walnut Almond Lettuce Wraps: This wrap’s filling – a surprising combination of almonds and walnuts seasoned with savory cumin, garlic powder, cayenne pepper and coriander – literally explodes with flavor. Creamy avocados and sweet, crunchy carrot sticks add a delicious contrast. This recipe comes to us from Christy Morgan, who writes the blog The Blissful Chef.
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Walnut Almond Lettuce Wraps:

This wrap’s filling – a surprising combination of almonds and walnuts seasoned with savory cumin, garlic powder, cayenne pepper and coriander – literally explodes with flavor. Creamy avocados and sweet, crunchy carrot sticks add a delicious contrast. This recipe comes to us from Christy Morgan, who writes the blog The Blissful Chef.