Collard Bean Soup

Ingredients

2 tablespoons extra-virgin olive oil
1 large yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
4 garlic cloves, thinly sliced

Canned diced tomatoes, (1) 15 oz can
Canned white beans, (2) 15 oz cans
5 cups vegetable broth
1 large bunch collard greens, tough stems removed and coarsely chopped
2 tablespoons apple cider vinegar

1 tablespoon oregano

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon paprika

¼ teaspoon red pepper flakes (optional)

Kosher salt, to taste
Freshly cracked black pepper, to taste

Directions
Heat a large soup pot with olive oil over medium heat.

Sauté the diced onions for 5-10 minutes, until they start to become translucent. Add the carrots, celery, and garlic to the pot, and sauté for another 5-10 minutes, until the onions start to brown.

Add the rest of the ingredients (tomatoes, beans, veggie broth, collard, spices). Bring to a boil, then reduce to simmer for 20-25 minutes.

Pecan Pie

Ingredients

1 pie crust (see recipe: Pie Crust)

Filling

3 tablespoons ground flaxseed

6 tablespoons water

3/4 cup corn syrup (light or dark)

2/3 cup brown sugar (or white sugar)

pinch of salt

3 tablespoons cornstarch

1/4 cup unsalted vegan butter, melted

2 teaspoons vanilla extract

2-1/2 cups (14 oz) pecans, chopped (plus some whole pecans for decoration, need apx 1/2 cup to cover top)

Directions

Preheat oven to 350°F.

Roll out pie crust into approximately 1/4" thick round disk. Lay on pie pan. Crimp edges. Place in refrigerator while assembling the filling.

Mix the ground flaxseed and water into a small bowl. Place in refrigerator for 10 minutes, or until it becomes thick.

Assemble the filling. Combine flaxseed mixture, corn syrup, sugar, salt, cornstarch (mix into 1 tablespoon water first), butter, and vanilla extract into a medium bowl. Once combined, fold in the chopped pecans.

Pour the filling into prepared pie crust. Top with whole pecans, if desired.

Bake for 40 minutes, then cover the edge of the exposed pie crust with foil to prevent over browning. Bake for another 20-30 minutes, until filling is thick and bubbly (the filling has to reach 200°F for it to set). The filling will be slightly loose when you take it out of the oven and will continue to set as it cools. 

Allow to cool completely before cutting, or the filling will be runny. Store in refrigerator. Serve at room temperature.

Adapted From

https://www.bhg.com/recipe/pies/pecan-pie/

https://mommyshomecooking.com/easy-eggless-pecan-pie/#recipe