Coconut Cream Pie

• 1 pie crust (homemade or store-bought and prepared according to directions)
• 1 cup unsweetened coconut flakes
• 3 cups half and half
• 2 eggs
• 3/4 c. sugar
• 1/2 c. flour
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 c. whipped topping

Prepare crust.

In a large frying pan, toast coconut flakes over medium heat, stirring constantly, until golden brown.

In a medium saucepan, add half and half, eggs, sugar, flour, salt, and vanilla. Cook over medium heat, whisking constantly. Once boiling, reduce heat to low and continue cooking and whisking for a few more minutes until thick. Remove from heat and stir in 3/4ths of the toasted coconut flakes.

Pour mixture into the pie shell. Cover and refrigerate 4+ hours. 

Top with whipped topping then sprinkle on remaining coconut flakes. 

TVP taco "meat"

• 1 cup TVP
• 1 cup water
• 2 Tbsp taco seasoning
• 1 tsp salt

Combine all ingredients in a saucepan and let sit for 5 minutes. Turn on heat then cook until hot.

Vegan Chili with TVP

• 500 grams dried beans of your choice + water
• 28 oz diced tomatoes
• 6 cups water
• 3 Tbsp chili powder
• 1 Tbsp cumin 
• 1 Tbsp dried oregano
• 1 Tbsp paprika
• 2 tsp granulated garlic
• 1 1/2 tsp salt
• 2 vegetable bouillon cubes, crushed
• 2 carrots, chopped
• 1 onion, chopped
• 1/4 c. banana pepper rings
• 1 1/2 c. TVP 

Cook beans in water in an instant pot on high pressure for 30 minutes. Allow pressure to release naturally. Drain, rinse, and return beans to the instant pot. Add all remaining ingredients then replace lid and cook on high pressure for 12 minutes.