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! I was so excited but it just sat in the cupboard until I was finally ready to bust it out. Continue reading “Vegan Pumpkin Spice Bread”
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!
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)
1/3 cup Earth Balance Vegan Butter, softened (optional: sub applesauce or soy yogurt)
1/4 cup Light Brown Sugar (packed)
3 very ripe Bananas (medium-large size), mashed
Jelly or fruit preserves (raspberry or strawberry are my faves)
1/2 cup sifted powdered sugar
3 Tbsp creamy peanut butter
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!
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!
Makes 2 servings
1 large sweet potato, peeled and cut into 1/2 in cubes
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
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.
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!
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)
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, 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
1/4 cup flour (I use half whole wheat and oat flour)
2 Tbsp unsweetened applesauce
1 Tbsp agave nectar or maple syrup
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.