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Thursday, September 27, 2018

Vegan Pumpkin Brownies/Blondies

It's pumpkin season which you probably already know but, I love it just as much as anyone. The smell of pumpkin anything baking away is warming to the soul. 

I'm working on a couple different pumpkin recipes because I wanted to try different things this year. I was going to make cookies but last minute I changed my mind and decided to make brownies/blondies. They turned out really well too. I think I even converted my daughter too. She has never been one to like pumpkin pie but once she smelled these baking, she said she needed to try one. She ended up having two, ha ha. 

This is a super simple recipe too. Let's get to it. Here is what you will need. 

1 cup oat flour
1 cup pumpkin
1 mashed banana or 1/2 cup unsweetened applesauce
2 flax eggs
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 to 3/4 cup maple syrup (depends on how sweet you like it)

Preheat oven to 350 degrees.

In a large bowl, mash the banana. 

Add the pumpkin, flax eggs, syrup and mix to combine. 

Add the remaining ingredients and mix to combine. 

Line an 8 X 8 with unbleached parchment and pour the batter in making sure it's evenly spread out in the pan. 

Bake for 30 - 40 minutes or until a toothpick inserted in the center comes out clean. The time will depend on your oven. 

Let the brownies completely cool in the pan. Remove and cut into squares and enjoy.


Wednesday, September 19, 2018

Vegan Raspberry Zingers

I'm going to make this short and sweet. No pun intended. Several months ago I wanted to try and create a vegan version of the raspberry zinger cake that is sold by a popular processed treat company. They remind me of a twinkie but they have a raspberry and coconut coating. They were my favorite growing up. 

Since I am trying to eat healthier these days, I thought I would try a much healthier and simpler version. I must say I was pleasantly surprised at how well they turned out. There are only four ingredients as well. 

Let's get to it. Here is what you will need. 
1 cup of pitted dates (soaked or not soaked, doesn't matter)
1/2 to 3/4 cup soaked cashews
1/2 cup freeze dried raspberries
shredded coconut

If you have a good quality high speed blender, I recommend using it. 

If you do not have a high speed blender, I recommend processing the cashews first until they get creamy like. Then chuck in the dates and raspberries and process until one big ball is created. 

If you do have a high speed blender, add the dates, cashews and raspberries and blend until smooth and one big ball is formed. 

Once done, scoop out tablespoonfuls and roll into a ball then roll in the coconut. 

If they are really soft, let them sit in the fridge for a bit to set up.

Enjoy.


Monday, September 10, 2018

Vegan Taco Soup // Oil Free // Delicious

I find a lot of inspiration for recipes from non vegan recipes. This recipe is no exception. I really can't remember where I saw the non vegan version of this soup but when I did see it, I was certain that I could veganize it and it would be delicious. I did not let myself down at all. I am so in love with this soup. Before I am even finished with the current bowl, I already can't wait for the next meal so I can have another one. Yes it's that good. 

While I was thinking about how to make this soup, I had this idea of having a warmed flour tortilla with it on the side. I could taste the soup before I even made it. Has that ever happened to you? And it worked. That doesn't happen to often for me but I love it when it works. 

Another great thing about this soup is, it is really easy to make. I mean you just will not believe it. You can easily double the ingredients for a large family too. Perfect for meal prep as well. 

Let's get to the recipe. Here is what you will need. 
1 cup dried brown lentils
3 cups water
1 bay leaf
1/2 cup finely diced onion
2 cloves garlic minced
4 cups (32 ounces) vegetable broth
1 10 ounce can of Rotel (canned tomato and green chile's) OR 1 can regular diced tomato
4 tbsp taco seasoning
2 or 3 tbsp tamari
1 tsp chili powder
1 tsp cumin
8 oz vegan cream cheese (I'm using Kite Hill)
salt and pepper to taste

Optional add ins:
Pre-cooked diced potato which I highly recommend or 1 1/2 cups of cooked pinto beans. I have not tried it with the pinto beans but I am sure it will be really good.

In a large soup pot, add the water, lentils and bay leaf. Bring to a boil, reduce the heat, cover and let simmer on medium heat for about 20 minutes or until the lentils soft and the water has been absorbed. Once the lentils are done, carefully remove the bay leaf and save for composting. 

Add the onion, garlic and seasonings. Give it a good stir.

Add the veg broth, tomatoes and tamari and bring it back to a nice heat. 

Whisk in the Kite Hill cream cheese. The warmth of the soup will help melt the cream cheese into the soup. 

Give it a taste and adjust seasonings to your liking and enjoy. Don't forget to try it with a warmed flour tortilla on the side or with some cubed potato mixed in the soup. Neither will disappoint.