Pumpkin Cream Cheese Oatmeal
This is a perfect breakfast for a cool fall morning. It’s healthy - low fat, high fiber, vitamin A, etc. It’s filling. It’s warm. It’s also creamy which makes it comforting. Oh yeah, it’s super quick too!
- 1/2 c quick oats
- 1/4 c pumpkin puree
- 2 T vegan cream cheese
- 2 T brown sugar
- 1/2 t cinnamon
- dash of salt
- hot water/milk
Add all the ingredients except the water to a cereal bowl. Pour hot water or milk on top and stir. Stop pouring every now and then to see how much more liquid you’ll need. You want a consistency that is slightly runnier than how you prefer to eat it. Let the oatmeal sit for 3-5 minutes before eating it.
Pumpkin Bars
I finally got internet hooked up today after the 3rd appointment and about 6 hours of phone calls over the last week. Needless to say I’m excited to finally be able to post! These pumpkin bars have a graham cracker crust and a cake-like pumpkin topping.
Pumpkin Cake:
- 1/3 c vegan yogurt (I used vanilla almond yogurt)
- 3/4 c sugar
- 1 c pumpkin puree
- 1/3 c canola oil
- 1 t vanilla extract
- 1 c flour
- 1 t baking powder
- 1/2 t baking soda
- 1 t cinnamon
- 1/2 t nutmeg
- 1/4 t salt
Graham Cracker Crust:
- 1 package graham crackers (1/3 of an entire box)
- 4 T melted margarine
- 2 T sugar
- pinch of salt
Preheat oven to 350F.
Crumble up a the graham crackers and add to a food processor along with the sugar and salt. Pour the margarine in while the food processor is on. Once the mixture seems to come together and the margarine is evenly distributed transfer it to a greased 9x9 pan. Press the graham cracker mixture into the pan so that it’s even. Bake for 10 minutes.
While the crust is baking, make the pumpkin batter. Using an electric mixer combine the yogurt, sugar, pumpkin puree, vanilla extract and oil. In a separate bowl whisk the flour, baking powder, baking soda, spices and salt.
Let the crust cool and pour the batter over the crust. Spread it evenly and bake for 35 minutes.
Pancakes, plain and simple
It has been a crazy evening and now that things are settled down all I want is pancakes. It’s pretty obvious when looking over past posts that pancakes are one of my favorite foods. This is mainly due to their versatility and they are so quick and easy. This recipe is for some straight up fluffy cakes, nothing fancy.
2 cups flour
1/2 c sugar
1 t cinnamon
1 t baking powder
1/2 t baking soda
1/2 t salt
1 1/2 t egg replacer plus 2 T water
1/4 c canola oil
1 t vanilla extract
1 1/2 c nondairy milk
Combine dry ingredients in a large bowl and set aside. Whisk the wet ingredients in a separate bowl until frothy and well combined. Create a well in the dry ingredients and add the wet mixture. Mix until just combined. Over mixing will make tough pancakes instead of fluffy ones. Set batter at room temperature for 5 minutes without disturbing. During this time preheat your pan or griddle and grease. After 5 minutes pour the batter. Flip once bubbles appear all over the pancake and a spatula slides easily underneath it.
Carrot Cake Cookies with Cream Cheese Glaze and Shredded Coconut
- 4 1/2 t egg replacer mixed well with 1/2 c water
- 2/3 c melted coconut oil
- 1/4 c nondairy milk
- 1 1/2 c shredded carrots (I used carrot pulp leftover from juicing)
- 1 t vanilla extract
- 2 3/4 c flour
- 1 c sugar
- 1 1/2 t baking soda
- 1 t baking powder
- 1 t cinnamon
- 1/2 t nutmeg
- 1/2 t salt
Preheat oven to 350F.
Using an electric mixer combine the egg replacer mixture with the oil, milk, carrots and vanilla extract. Beat until well combined.
In a separate bowl sift together the flour, baking soda, powder, cinnamon, nutmeg and salt. Add to the wet mixture in 1/2 c batches while mixing on low. The dough should be very thick.
Scoop the dough (about 1/4 cup) onto a lined or greased cookie sheet and bake for 13-15 minutes.
Transfer to a cooling rack to cool completely.
For the glaze:
- 1 - 8 oz package of vegan cream cheese (I use tofutti)
- 1 c confectioner’s sugar
- 1 t vanilla extract
Mix all ingredients with an electric mixer and beat on high until smooth.
Assembly:
Once the cookies are completely cooled frost the bottoms of them with a generous amount of the cream cheese glaze and dip them in shredded coconut. The easiest way to do this is to have a small plate that is full of coconut. Once you frost the cookie just flip it onto the plate and twist it around. For more flavor and color toast the coconut in a dry pan for a few minutes.
Makes about 12 cookies.
Homemade Apple Sauce
- 6 apples
- 1/3 c brown sugar
- 1 T sugar
- 1 t cinnamon
- 1/4 t nutmeg
- 1 T lemon juice
- pinch of salt
- 1/2 c to 3/4 c water
Peel, core, and chop the apples. Mix all of the ingredients (starting with just 1/2 c water) in a small sauce pan on medium heat. Once the mixture boils, reduce the heat to low and cover, stirring occasionally. Mash the apples while stirring. Continue until the desired consistency is reached, about 10-15 minutes. Add more water if the pan is really dry.
*You can cheat by using the microwave - just put all the ingredients in a bowl and microwave on high for 5 minutes, stirring halfway through. Mash the apples when it’s done.
Chocolate Coconut Cake
So I officially suck at Vegan MoFo this year. I just moved into a new apartment and I don’t have internet yet and I’m working like a mad woman and I’m just full of excuses. I am spending the day baking 150 cupcakes and a wedding cake for a wedding next weekend and I just don’t have the time to be creative today. SO-here is a cake. A delicious chocolate cake with creamy coconut filling. It’s not festive but you can’t eat pumpkin everyday…
For the cake:
- 3 cups flour
- 1 1/2 c sugar
- 1 t salt
- 2 t baking soda
- 1/2 c cocoa powder
- 1 T vanilla extract
- 2/3 c canola oil
- 2 c cold water
- 2 T white vinegar
Preheat oven to 350F. Line and grease two 8 inch round cake tins.
Mix the flour, sugar, salt, baking soda, and cocoa powder. Create a well (push all the dry ingredients against the sides of the bowl so there is a small hole in the bowl) and add the vanilla, oil, and water. Mix until just combined. Stir in the vinegar and pour into prepared cake tins. Bake for 30 minutes, or until a knife or toothpick inserted into the cake comes out clean. Allow to cool completely.
For the frosting:
- 1/4 c margarine
- 1/4 c shortening
- 1/3 c cocoa powder
- 2 1/2 c confectioner’s sugar
- 1 t vanilla
- 1 T nondairy milk
Beat the margarine and shortening until completely combined. Add the cocoa powder and beat until mixed. Add the sugar in 1/2 cup batches. Beat for 3 minutes. Add the vanilla and the milk and beat for 5-7 minutes or until the frosting is light and fluffy. Add more sugar if the frosting is really dense.
For the coconut cream:
- 1 aseptic package of silken tofu
- 1 c coconut milk
- 3/4 c flaked or shredded coconut
- 1/3 c sugar
- 4 T cornstarch
- 1/4 t salt
- 1 t vanilla extract
Combine all ingredients in a food processor or blender until smooth. Transfer to a small saucepan. Cook on medium heat until the mixture starts to boil. Reduce to simmer 5-7 minutes until the mixture thickens. Remove from heat and allow mixture to cool. Stir occasionally.
Assembly:
Using a pastry bag pipe frosting around the top edge of one layer of cake. Fill the inside of the ring with about half of the coconut cream mixture. Top with the second layer of cake. Frost the sides of the cake with the chocolate buttercream and pipe a ring around the top edge of the second layer. Fill in the ring with the remaining coconut cream. Toast about 1/2 cup of coconut so that it’s golden brown and sprinkle it on top of the cake as pictured above. Keep the cake refrigerated. Serves 12-15.
Stuffed Apple Crisp
- 6 apples
- 1/2 c quick oats
- 1/4 c brown sugar
- 1 t cinnamon
- 1/4 t nutmeg
- 1/4 c raisins
- 2 T margarine
Preheat oven to 350F.
Using a paring knife, core out the centers of the apples so that you create a sort of bowl. The easiest way to do this is to hold the knife at a 45 degree angle to the core of the apple starting by the stem and insert it about 1/2 an inch deep. Then turn the apple so you cut a cone like piece out. Then scrape out the rest of the core using the knife (be careful) or a small spoon.
In a small bowl combine the oats, sugar, spices and raisins. Add the margarine and mix with your hands until the mixture is lumpy and crumbly. Spoon the mixture inside the apples so that they have a little overflow.
Place apples in a small baking dish and fill the bottom of the dish with about a 1/2 inch of water. Bake for 20 minutes covered with tinfoil and then an additional 10 minutes uncovered.
Curried tempeh pot pie. Sounds like a lot of work, but it’s just messy, and totally worth it.
10 Minute Pumpkin Soup
I realize that I’m a little too in love with pumpkin. I hope you all are too, since I have posted way too many pumpkin based recipes. Here’s another one for you. This is a 10 minute soup recipe. I threw it together in my crock pot this morning to eat later today, but it can be done the same way in a small pot on the stove and eaten literally 10 minutes later.
- 1/2 yellow onion, diced small
- 1 T brown sugar
- 1 T vegan margarine
- 3 cloves garlic, minced
- 1 15-oz can pumpkin puree
- 1 c non dairy milk
- 2 c vegetable broth
- 1 t sage
- 1/4 t cinnamon
Caramelize the onion with the margarine and brown sugar over medium heat. Once they are starting to turn golden brown add the garlic and cook a couple more minutes. They are done when the onions are soft and brown and the kitchen has a sweet aroma.
Add the pumpkin, milk, broth, and spices and stir. Bring to a gentle boil and reduce to simmer until ready to eat.
Creamy Polenta with Oven Roasted Sweet Potato
This is a perfect dinner for a chilly night. It’s warm and filling but it’s not too heavy. It’s meant for a bowl so you can curl up on the couch while you eat it.
- 1 c polenta (corn grits)
- 3 c vegetable broth
- 1 t Italian seasoning (or blend of oregano, basil, thyme and rosemary)
- 2 T nutritional yeast
- 1 t mellow white miso
- 1 sweet potato, peeled and diced
- 1 T vegan margarine
- 1/2 t salt
Preheat oven to 400F. Spread the diced sweet potato out in a single layer on a lined baking sheet. Cut the margarine into small pieces and distribute it evenly across the sweet potatoes. Sprinkle the salt over them and bake for 20-25 minutes.
While the sweet potatoes are in the oven, bring the broth and spices to a boil in a medium sauce pan. Pour the polenta into the boiling broth in a stream (don’t just dump it all in at once) and stir. Reduce the heat so the polenta mixture is simmering gently. It’s too hot if it’s popping and splattering all over your kitchen. Let the polenta simmer 15-20 minutes, until the polenta has absorbed all the water. Stir in the nutritional yeast and miso. Cover and turn off the heat while you wait or the potatoes to be done.
Spoon the polenta into a bowl and top with the potatoes. If you want it to be even creamier, add about 1 to 2 tablespoons of soymilk.
YIELDS: 2 entree sized servings PREP TIME: 5 minutes COOK TIME: 30 min
