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Pumpkin Snickerdoodle Cookies with the neat egg

Hey, Pumpkin!  These cinnamon and sugar topped, chewy pumpkin snickerdoodles will have your family reaching in the cookie jar all season long.

 

SERVINGS: Makes 36 cookies.

 

INGREDIENTS:

Cookie dough:

½ cup butter, softened

½ cup shortening

1 ½ cup sugar

2 neat eggs, prepared according to package instructions

2 teaspoons vanilla extract

3 ¼ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

Pinch of salt

½ cup pumpkin puree

 

Sugar mixture for rolling:

2 tablespoons sugar

2 teaspoons cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground allspice

 

DIRECTIONS:

Preheat the oven to 400 degrees.  Line a cookie sheet with parchment paper.

In a large bowl of a stand mixer, combine butter, shortening, sugar, neat eggs, and vanilla.  Mix for about 2 minutes on medium low, or until light and fluffy.  In a separate bowl, mix together the flour, cream of tartar, baking soda, and salt.  Gradually add the dry ingredients to the butter mixture.  Then, add the pumpkin.  Refrigerate dough for 30 minutes to …

Whole Roasted Pumpkin with neat Vegetable Stew

This presentation in a pumpkin will be the talk of the dinner table.  Get the conversation started with a hearty, plant-based meal featuring neat meat replacement mix!

 

SERVINGS: Makes 4 personal sized pumpkin stews or 1 large pumpkin for sharing

 

INGREDIENTS:

4 small single-serve pumpkins (approximately 6” in diameter) or 1 large pumpkin for sharing (approximately 10-12” in diameter).  Recommended pumpkin varieties:  “Long Island Cheese”, “Cinderella”, or “Field Trip”)

 

2 packs neat meat replacement mix, any flavor, prepared into crumbles according to package instructions

2 tablespoons avocado oil or cooking oil of choice

1 cup fresh mushrooms, sliced

4 cloves garlic, minced

½ cup chopped celery

½ cup chopped sweet onion

1 teaspoon fresh thyme, chopped

1 teaspoon fresh rosemary, chopped

2 tablespoons fresh parsley, chopped

2 cups vegetable broth

1 28oz. can diced tomatoes

1 cup frozen black-eyed peas

½ teaspoon salt

4 small red potatoes, diced

1 carrot, sliced

1 cup frozen kale

 

DIRECTIONS:

Prepare the neat crumbles according to package instructions, set aside.  In a large stock …