Vegan Pumpkin Spice Bread

Pumpkin bread

So it’s pretty much been like Summer all Fall so far, but then yesterday there was finally this chill in the air.  I remembered that I had bought a can of pumpkin last month when Trader Joe’s put up the big end cap display.  Alas, pumpkin is here!  So excited but it just sat in the cupboard until I was finally ready to bust it out.

This recipe in fairly simple but I will note that if pumpkin gets over-mixed it gets gummy.  So do NOT over-mix this batter!  Lumps are ok.

For the brown sugar I use dark but if you only have light, that’s ok too.  If your brown sugar is in a Tupperware container hard as a rock like mine was,  simply take a dish towel run under hot water, ring out and drape over the open container. 15 minutes later and it will be softer.

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Ingredients

Dry Ingredients
1-3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1-1/2 tsp cinnamon
1/2 nutmeg
1/4 tsp cloves
1/4 tsp all spice
1/2 tsp salt

Wet Ingredients
1/2 cup non-dairy milk (I use almond)
1 tsp apple cider vinegar
1 cup canned pumpkin
1/2 cup packed dark brown sugar (light brown sugar will work too)
3/4 white granulated sugar
1/2 cup vegetable oil

Method

Pre-heat oven to 350.  Lightly grease an 8 or 9 inch loaf pan.

Combine the apple cider vinegar and milk in a small bowl or glass. Set aside.

Add all of your dry ingredients in a large mixing bowl and give a stir to mix.

In a separate bowl, add the vinegar/milk mixture along with remaining wet ingredients and stir to combine.

Slowly fold wet ingredients into the dry  being careful not to over-mix.

Pour batter into pan and bake on center rack in oven for 60 minutes. Give or take 5 min depending on your oven.  Just make sure you can stick a knife in the center and it comes out clean.

Let it sit in the pan to cool before removing.  Then slice and dig in!

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Peanut Butter & Jelly Banana Muffins

 

 

My PB&J Banana Pancakes were so delicious I just had to turn them into a muffin.  I worked from my Banana Chocolate Chip Muffin recipe with a few minor adjustments based on what I had on hand.  I didn’t have any Earth Balance vegan butter so I figured I would make these without any added fat.  I had a Silk strawberry soy yogurt so I threw in that in lieu of the Earth Balance (applesauce is also a good sub for butter or oil in baking).  Since I was going healthy with these I used whole wheat and oat flour.  I’d say they turned out pretty great for a healthy little treat.  I’m also going to try baking this in a loaf pan and adding extra layers of jelly so stay tuned for that!

 

 

Ingredients

 1/3 cup Unsweetened Almond or Soy Milk

1 Tbsp Fresh Lemon Juice or Apple Cider Vinegar

1 1/2 cups Flour (I use 1 cup Whole Wheat + 1/2 cup Oat Flour)

1/2 cup Quick Oats

1 Tbsp Baking Powder

1/2 tsp Salt

1 tsp Cinnamon

1/3 cup Earth Balance Vegan Butter, softened (optional: sub applesauce or soy yogurt)

1/4 cup Sugar

1/4 cup Light Brown Sugar (packed)

3 very ripe Bananas (medium-large size), mashed

1 tsp Vanilla Extract

 

Jelly or fruit preserves (raspberry or strawberry are my faves)

 

Peanut Butter Glaze

1/2 cup sifted powdered sugar

3 Tbsp almond milk

3 Tbsp creamy peanut butter

 

Method

Pre-heat oven to 350 degrees. Lightly grease a muffin pan, set aside.Mix lemon juice and soy milk in small bowl and set aside (this will curdle slightly).

Whisk dry ingredients in a bowl (flours, oats, baking powder, salt, cinnamon), set aside.In another bowl add butter, sugars, mashed banana and mix with an electric mixer on low speed (or whisk by hand) for about a minute or two. Next whisk in the almond milk/lemon, and vanilla. Whisk together until mixed.Fold dry ingredients into wet ingredients and stir until just combined (you don’t want to over mix). Add heaping tablespoon full of mixture to muffin tins, should be about half full.  Next in each muffin tin add about a teaspoon of jelly to middle.  If you want more peanut butter flavor then add a bit on top of jelly (see pic below).  Then take remaining batter and dollop on top gently smoothing out.  Bake for 20-25 minutes.

While baking make your peanut butter glaze by whisking the ingredients together in a bowl.  You can adjust ingredients to taste.

When muffins are done, let cool and then spread glaze on them.  Can be topped with chopped peanuts for crunch or a sprinkle of powdered sugar to make them pretty!

 

Sweet Potato Apple Hash

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I first published a recipe for this years ago but it desperately needing updating, both with the method and the photos.  So about this dish, simply put it is all about Fall with my favorite 2 produce items of the season!  It only has a few ingredients and it’s easy to make so that’s a big win in my book.  I like the red onion in this for a little color but any onion will do.  Also, a favorite of sweet potatoes or yams (what is the difference anyway? Read this) is the Garnet Yam!

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Makes 2 servings

Ingredients

1 large sweet potato, peeled and cut into 1/2 in cubes

Olive oil

1 apple, cored and diced

1/2 red onion, diced (about ½ cup is good)

1-2 Tbsp vegan butter (optional)

Salt and pepper, to taste

Method

Heat iron skillet (or nonstick skillet) over medium heat with enough olive oil to coat the bottom.  Let warm for a few minutes.  You don’t want to throw your sweet potatoes into a cold skillet with cold oil – it should sizzle a little bit.

Add sweet potatoes and stir around a little to coat in the oil.  Let cook untouched for about 5 minutes.  Then give them a toss, bottoms should be a little browned, and cook another 5 minutes.  Add additional oil in needed to keep them from sticking.

Add onion and apple, cook 4-5 minutes until everything is tender and the sweet potatoes are browned.

Stir in butter if using, give a toss to melt it and coat everything.  Season with salt and pepper to taste and serve.

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Mango Coconut Rice

Yummy, creamy coconuty rice studded with chunks of sweet mango makes an easy tropical treat for breakfast or even dessert.  I prefer champagne mangoes but you can use regular ones as well and frozen mango is also an option.   Opt for unsweetened shredded coconut but if you can’t find it, just omit or lessen the agave.  Another possible add-on for this, garnish chopped macadamia nuts and enjoy this tropical island vacation in a bowl!

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Serves 2

Ingredients

1 cup cooked brown rice

1/3 cup light coconut milk

Pinch of salt

1-2 tsp agave nectar

1/4 cup unsweetened shredded coconut

1 champagne mango, diced (just shy of a cup)

Method

Place rice and coconut milk in a small pot over medium heat.  Bring to a simmer.  Once simmering, begin stirring and it will thicken quickly.  Once desired consistency is reached, remove from heat and stir in agave, coconut, and mango.  Spoon into a bowl and serve.

Hoe Cakes (aka Cornmeal Pancakes)

Hoe cakes, also known as cornmeal pancakes, are basically a pancake that is typically made with a equal parts flour and cornmeal.  They get their name from way back in the day when they were cooked on hoe over a fire.  These little treats were George Washington’s breakfast of choice and he enjoyed them with honey.  I like mine with raw agave or maple syrup and vegan Earth Balance (note: the Whipped one tastes like butter and is much better than the Original).

Makes 3-4 small hoe cakes

Ingredients

1/4 cup almond milk

2 tsp fresh lemon juice

1/4 cup cornmeal

1/4 cup flour (I use half whole wheat and oat flour)

1 tsp baking powder

1/4 tsp salt

2 Tbsp unsweetened applesauce

1 Tbsp agave nectar or maple syrup

Canola oil

Method

Recommended: use a cast iron skillet and set on burner over medium heat to allow it to heat while you mix ingredients.

Measure your almond milk in a measuring cup and then add the lemon juice.  Give it a stir and set aside.

 Add cornmeal, flour, baking powder, and salt to a bowl and whisk or stir.  Add applesauce, agave, and almond milk mixture and stir.

For each cake add about 2 tablespoons of batter to lightly oiled, heated skillet. Spread out to form a small circle.  Let cook about 4 minutes (will depend on how hot your skillet is) or until the edges start to dry and crust.  Flip and cook about 3-4 more minutes.