Apple Cider Pumpkin Butter Smoothie

I was craving the best of both worlds so I combined them into one!

Apple Cider Pumpkin Butter Smoothie

1 cut up frozen banana
1/3 c. pumpkin butter (my recipe a few posts back)
1/3 c. apple cider...fresh from the orchard
1/4 c. almond milk

Combine all in a blender until smooth. Enjoy!

Sicilian Kale Over Quinoa

Here's a great throw together dish that lends a sweet & nutty crunch & high in protein!

Sicilian Kale Over Quinoa

1 c. quinoa
1 bunch curly kale, stemmed & chopped
1/2 large onion, chopped
1 small can sliced black olives
1/4 c. raisins
1 large garlic clove, minced
pine nuts or roasted peanuts (optional)

-Cook quinoa according to package directions. Fluff, set aside.
-In a large non-stick skillet, line the bottom with water.
-Add the kale, onions, black olives, raisins, and garlic.
-Saute uncovered until kale starts to cook down.
-Add quinoa and stir until combined.
-Serve and top with pine nuts or peanuts!

Broccoli Normandy Veggie Casserole

I like to use fresh veggies but there are times that I am either too tired to prep or just short on time! So I have frozen and some canned veggies on hand. This recipe is quick & easy to make!

Broccoli Normandy Veggie Casserole

1 16-oz bag frozen broccoli normandy
1 15-oz can creamed corn
1/2 c. frozen corn
1/2 c. sliced white mushrooms or mushroom of your choice
1/2 c. non-dairy milk
1 TBSP. cornstarch
1/2 tsp. thyme
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 c. panko bread crumbs
salt & pepper to taste

Preheat oven to 350 degrees. Lightly spray a 9" x 9" or 7" x 11" baking dish with non-stick cooking spray.

-In a large bowl, combine the frozen broccoli normandy, corn and mushrooms.
-In a small bowl, whisk together the non-dairy milk, cornstarch, thyme, onion powder, and garlic powder.
-Add the liquid mixture to the veggie mix. Combine well.
-Pour into the prepared baking dish.
-Sprinkle the panko bread crumbs around the edges.
-Bake uncovered for 35 - 40 minutes or until bubbly.
-Let cool a few minutes and serve.

Pumpkin Drop Biscuits

I had left over pumpkin in my refrigerator to make these! Eat them with soup, top it with maple syrup or eat them with pumpkin butter!!

Pumpkin Drop Biscuits
makes 10 biscuits

Wet ingredients:

1 c. canned pumpkin puree

2/3 c. almond milk or another non-dairy milk

2 tsp. apple cider vinegar or white vinegar

3 TBSP. pure maple syrup

1 tsp. molasses

Dry ingredients:

2 1/2 c. whole wheat pastry flour plus extra for kneading

2 tsp. pumpkin pie spice

1 1/2 tsp. baking powder

1/4 tsp. extra fine sea salt

Spice Topping: (optional)

1 TBSP. pure maple syrup

2 tsp. pumpkin pie spice or 1 tsp. if you don't like it as spicy.

NOTE: You can either brush this on before baking the biscuits, after baking or both! I done some with and some without the topping!

Preheat oven to 400 degrees. Lay parchment paper a large baking sheet.

-In a large bowl, whisk together all the wet ingredients.

-Sift all the dry ingredients into the wet ingredients.

-Stir until just combined.

-With a 2" or 2 1/2" cookie scoop, place 10 dough balls on the prepared baking sheet.

-Combine the spice topping ingredients together.

-Brush on the spice topping to each biscuit dough ball.

-Bake for 20-25 minutes.

Take out, slightly cool and enjoy!

Pumpkin Butter

I needed some pumpkin butter to go with my pumpkin pear bread!

Pumpkin Butter
makes 1 cup

1 c. canned pumpkin puree
1/2 c. turbinado sugar
2 tsp. pure maple syrup
3/4 tsp. cinnamon
1/4 tsp. allspice
1/4 tsp. nutmeg
1/8 tsp. cardamon
1 tsp. lemon juice

-In a pan over medium heat, combine all ingredients.
-Bring to a boil and turn down to simmer for 5 minutes stirring constantly.
-Let cool. Store in a container in the refrigerator.

Pumpkin Pear Bread

Pumpkin and pear all in one bread? That's right! This bread is moist and delicious!

Pumpkin Pear Bread

1/2 c. turbinado sugar
2 c. whole wheat pastry flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
1/4 tsp. extra fine sea salt
3/4 c. canned pumpkin puree
1/2 c. applesauce
1/2 c. almond milk
1 1/4 tsp. pure vanilla extract
1 15-oz. canned pears in light syrup, drained and chopped

Preheat oven to 375 degrees. Lightly coat a bread pan with non-stick cooking spray.

-In a medium bowl, whisk together the sugar, flour, baking powder, cinnamon, nutmeg, baking soda and salt.
-In a large bowl, whisk together the pumpkin, applesauce, almond milk, and vanilla.
-Add the dry ingredients into the wet ingredients. Stir until just combined. Fold in the pears.
-Spread the batter into the prepared bread pan.
-Bake for 1 hour to 1 hour 15 minutes, or until toothpick comes out clean.

Pumpkin & Spice Rice Pudding

Tired of the same old rice pudding? No baking required with this stove top pumpkin rice pudding!

Pumpkin & Spice Rice Pudding

1 c. brown jasmine rice
3/4 c. canned or fresh pumpkin puree
1/2 c. soy creamer
1/4 c. almond milk or another non-dairy milk
2 1/2 TBSP. brown sugar
1 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/2 tsp. extra fine sea salt
1/4 tsp. clove
1/4 tsp. nutmeg
1/8 tsp. ginger
1/4 tsp. molasses

-Cook rice according to package instructions. Drain any water left in pan.
-Add the remaining ingredients and combine well.
-Simmer on low heat for 2-3 minutes.
-Turn off heat and slightly cool. Store all  in a container and refrigerate. The longer it sits, the more flavorful it gets!

Home Style Beef-less Stew

I had a request for this recipe! It starts out with my own recipe for beef-less broth. This was made in my crock pot/slow cooker. Great on those chilly evenings.

Home Style Beef-less Stew

Beef-less Broth
2 c. veggie broth
5 garlic cloves minced
1 1/2 TBSP. soy sauce
1 TBSP. vegan worcestershire sauce
1 TBSP.  Italian seasoning
1 TBSP. onion powder
1 TBSP. apple cider vinegar
1/2 tsp. extra fine sea salt (optional)
1/4 tsp. pepper

-Mix all broth ingredients in the crock pot/slow cooker. Set on low.

Veggie Mix
12 small yellow potatoes...or if you perfer small reds
1/2 onion, chopped
12-18 of mini carrots (I used fresh carrots from my garden)
6 chopped celery stalks
(if your crock pot/slow cooker can hold more veggies, feel free to add more if desired)
1 9-oz. pkg. Gardein Beef-less tips

-Add all the veggies in the crock pot. Cook until veggies are tender. It took mine about 4-5 hours. I started out high heat then went to low. Depending on your crock pot/slow cooker.

-Cook the Beef-less tips according to directions on package. Toss them in the crock pot/slow cooker during the last 1/2 hr.

Serve & enjoy!

Autumn Apple Bars

Autumn Apple Bars

1 c. applesauce
1/3 c. turbinado sugar
3 TBSP. pure maple syrup
1 tsp. pure vanilla extract
2 c. whole wheat pastry flour
1 tsp. baking powder
1 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. extra fine sea salt
1/4 tsp. cardamon
2 apples, peeled, cored, quartered, and thinly sliced
1/2 c. walnuts

Preheat oven to 375 degrees. Lightly spray a 8" x 8" square baking pan with non-stick cooking spray.

-In a large bowl, whisk together the applesauce, sugar, maple syrup, and vanilla
-Sift together the flour, baking powder, baking soda, cinnamon, sea salt and cardamon into the wet mixture.
-Gently fold a few times. Add the apples and walnuts. Continue to fold until combined.
-Pour into prepared pan.
-Bake 45 minutes or until the poke test comes out clean and edges are pulling away from the sides of pan.

Cool, cut and enjoy!

Quinoa & Chickpea Balls w/Brown Gravy

Here's a nice hearty dish for those chilly nights that are just ahead. 

Quinoa & Chickpea Balls w/Brown Gravy

Balls:

1/2 c. fresh minced onion
2 garlic cloves, minced
1 medium carrot, shredded
1 tsp. soy sauce
2 tsp. vegan worcestershire sauce
1 c. cooked quinoa,
1 16 oz can chickpeas, drained, rinsed, & ran through a food processor until smooth
1 TBSP. chickpea flour
1/4 tsp. extra fine sea salt

Preheat oven to 375. Parchment paper a large baking sheet.

-In a non-stick skillet on medium heat, saute the onions for 5 minutes.
-Add the garlic & carrots and cook for 1 more minute.
-Transfer into a large bowl.
-Add the remaining ingredients and combine very well. Mixture will be a little sticky.
-Roll into golf ball size balls. Lay on baking sheet.
-Bake for 20 minutes. Flip the balls and bake for another 20 minutes until outside is firm.

Gravy:
1/4 c. whole wheat pastry flour
2 c. veggie broth
1 1/2 TBSP. soy sauce
1 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. oregano

-In a medium saucepan, combine all ingredients and whisk all together very well.
-Turn heat to medium and bring to a boil, whisking frequently.
-When gravy thickens, turn off heat. Season with salt & pepper.
It's ready to serve!

I liked my balls & gravy over a bed of sauteed kale & fluffy mashed potatoes!

Pumpkin Cookies w/Salted Maple Icing

Tis the season for pumpkins! Don't eat them all in one sitting!

Pumpkin Cookies w/Salted Maple Icing
makes approx. 22 cookies

Cookies
2 c. whole wheat pastry flour
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp.cloves
3/4 c. pumpkin puree
1/2 c. turbinado sugar
1/2 c. applesauce
1 tsp. molasses

Preheat oven 375 degrees. Parchment paper a baking sheet.

-In a large bowl, whisk together the flour baking powder, cinnamon, nutmeg, ginger and cloves.
-In a medium bowl, whisk together the remaining ingredients.
-Pour the wet ingredients into the dry just until combined.
-Use a 1 1/2" cookie scoop and put on prepared baking sheet.
-Bake for 15-20 minutes. Take out and let cool.

Icing
1 c. powder sugar
2 TBSP. pure maple syrup
1 tsp. non-dairy milk
1/8 tsp. extra fine sea salt
dash of cinnamon

-Combine all ingredients in a medium bowl.
-Frost the cookies.

Enjoy!

Key Lime Smoothie

Sorry I haven't posted lately! But here's a great refreshing smoothie for those hot summer days.

Key Lime Smoothie

1/2 c. cold vanilla coconut milk (I like Trader Joe's)
3 TBSP. fresh lime juice
1 tsp. fresh lime zest
1/2 block or 6 oz. cold soft tofu (I like Trader Joe's)
2 TBSP. pure maple syrup

Mix all ingredients in blender until smooth! Enjoy!

Crust-less Blueberry Cheesecake Smoothie

Wanting dessert but not the guilt trip? Try this dessert smoothie!

Crust-less Blueberry Cheesecake Smoothie

1/2 c. frozen blueberries
1/2 block/or 6 oz. soft tofu
1/3 c. raw cashews soaked in hot water for minimum of 30 minutes, then drain
2 TBSP. fresh lemon juice (1 small lemon)
2 TBSP. pure maple syrup
1 tsp. pure vanilla extract
good pinch of extra fine sea salt
3 ice cubes

-Put all ingredients in a blender. Blend until smooth!  ENJOY!

Crepes w/Cinnamon Peach Filling

This was a challenge I had to take! Vegan crepes? Oh yea!

Crepes w/Cinnamon Peach Filling
Makes about 4,  7" crepes.

Crepes
1 1/2 TBSP. cornstarch
1 c. almond milk
1 tsp. pure vanilla extract
pinch salt
2 TBSP. turbinado sugar (or another dry sweetener)
1/2 c. whole wheat pastry flour
1 TBSP. chickpea flour

Peach filling
2 peaches
1 tsp. pure maple syrup
dash cinnamon
dash nutmeg

For the crepes
-In a medium bowl, whisk together the cornstarch, almond milk, vanilla, salt, and sugar.
-Sift the flours in the bowl.
-Stir until combined.
-Heat a non-stick skillet on medium heat and lightly spray with a non-stick cooking spray.
-Add approx 1/3 c. of batter to the skillet, slightly tilting to spread.
-Cook for about 3 minutes on one side, gently flip and cook another 2 minutes on the opposite side until lightly golden brown.
-Continue until batter is gone.

For the peach filling
-In a pot of boiling water, dip the peaches for approx. 30-45 seconds.
-Take the peaches out of the hot water and cool enough to handle. Peel, pit and slice the peaches.
-In a non-stick skillet on low heat, add the peaches, maple syrup, cinnamon and nutmeg.
-Gently stir until peaches are hot and all combined.

-Dived the peach filling among the crepes.

Roll up and enjoy!
I love to add the coconut whip cream to mine!