PUMPKIN BREAD!!!

Of all the recipes I've posted, I'm most excited about this one.  Every year since he was about 7, my wonderful husband has been in charge of making the holiday pumpkin bread.  This year, he as been tirelessly working to create the perfect vegan version of his famous classic.  After about 4 different loaves, he's finally found THE ONE!  It's light, fluffy, moist, sweet, pumpkinny, and the most delicious bread I think I've ever had.  The only other bread that could compete would be my dad's zucchini bread.  I seriously considered not posting this because I've always wanted a stellar secret recipe, but Michael insisted I share it with everyone :)  He's too nice.  Remember that baking is a science, so you want to follow this recipe like the straight A student you always wished you could be ;)

More Muffins!

My friends, Chris and Shaunte, tried the pumpkin muffins the other day and made a great suggestion.  Next time they make them, they're gonna use chunky applesauce and a touch of nutmeg - I will definitely be trying that!  Thanks guys! Glad you enjoyed them! This is how theirs turned out (these definitely look more impressive than mine!)  I'm beaming :)

Pumpkin Spice Waffles

More waffles!!!  I feel most inspired to create or try new recipes at the start of a new season.  Especially fall.  It's just so cozy and comfort food is just so.....comforting :)  This recipe is a collaboration between Vegan with a Vengeance by Isa Chandra Moskowitz and yours truly.

Makes 12 squares

Ingredients:
2 1⁄2 cups all-purpose flour
2 1⁄2 tsp baking powder
1⁄2 tsp baking soda
1⁄2 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1⁄2 tsp ground or freshly grated nutmeg
1⁄4 tsp ground cloves
2 cups milk-o-choice (I used almond)
2 tsp apple cider vinegar
1 (15-oz) can pureed pumpkin (not pumpkin pie filling)
2 Tbsp vegetable oil
2 Tbsp apple sauce
3 Tbsp brown sugar
2 tsp vanilla extract

Directions:
1. Preheat waffle iron according to manufacturer's instructions.
2. Combine milk and apple cider vinegar in a measuring cup and set aside to curdle (to create a buttermilk).
3. Sift together (or whisk) flour, baking powder, baking soda, salt, and spices.
4. In a separate bowl, vigorously whisk together, buttermilk,  pumpkin, oil, apple sauce, brown sugar, and vanilla until well emulsified.
5. Pour the wet ingredients into the dry and mix.  Prepare the waffles according to the manufacturer's instructions.

Try these with the Maple Cinnamon Butter at the end of the Blueberry Buttermilk Pancake recipe post.  YUM!

Banaffles

 We had a craving for waffles one evening as we finished dinner and were already scheming a fun Saturday morning breakfast.  And to our surprise and delight, we discovered we had a waffle maker!  It was my old one from high school (probably considered an antique by now) that I begged my parents for one Christmas.  After a solid 20 minutes of cleaning her, she was good as new.  We found this Banana Walnut Waffle recipe in Veganomicon and after a couple not so successful testers, were finally able to make our (well, Veganomicon's) version of this classic favorite!

Makes 14-16 waffle squares

Ingredients:
1 3⁄4 cups almond milk (or milk of choice)
1⁄4 cup water
2 tsp apple cider vinegar
2 average size bananas
3 Tbsp canola oil
3 Tbsp maple syrup or agave syrup
1 tsp vanilla extract
2 1⁄4 cups all-purpose or whole wheat pastry flour (we used whole wheat pastry)
1 tsp baking powder
1 tsp baking soda
1⁄2 tsp salt
1⁄4 tsp ground nutmeg
1 cup walnuts, finely chopped
non-stick cooking spray

Directions:
1. Preheat your waffle iron
2. Pour soy milk, water, and vinegar into a measuring cup and set aside to curdle.
3. Mash the bananas very well in a large mixing bowl.  Add the soy milk mixture, oil, syrup, and vanilla, and stir.
4. Add the flour, baking powder, baking soda, salt, and nutmeg.  Use a fork to combine.  Don't overmix, just mix until there are minimal lumps left.  Fold in chopped walnuts.
5. Spray all cooking surfaces of your waffle iron with nonstick cooking spray and cook the waffles according to the manufacturer's directions. 
6. Serve with desired topping (i.e. bananas, strawberries, powdered sugar, walnuts, maple syrup, etc..)

Enjoy!!!

Blueberry Buttermilk Pancakes

I wanted to find a healthier alternative to Bisquick - no offense Bisquick, I enjoyed you throughout my childhood.  This recipe took me quite some time to perfect and comes from combining/veganizing a few different recipes.  It's hearty but fluffy at the same time, and with the maple cinnamon butter Michael made, it's a little bite of heaven in your mouth!

Makes about 15-18 medium pancakes

Ingredients:
2 cups milk of your choice (we use almond)
2 tsp Apple Cider Vinegar
3 1⁄2 tsp Enger-G egg replacer
1 tsp vanilla extract
2 cups unbleached all-purpose flour
1 1⁄2 tsp baking powder
1 tsp baking soda
pinch of salt
4 Tbsp. sugar
2 Tbsp. butter, melted
about 3/4 cup frozen blueberries, thawed

Directions:
1. Heat a griddle or pan to medium-low
2. Combine apple cider vinegar and milk and set aside to curdle (this is your buttermilk)
4. In a large bowl, whisk together flour, baking powder, baking soda, egg replacer, salt and sugar
4.  In a medium bowl, whisk together buttermilk and vanilla
5. Add wet ingredients to dry ingredients and stir until there are no lumps.  Fold in melted butter.  Do not over-mix as your pancakes won't be as fluffy.
6. Turn up the heat on your pan to medium
7. *Allow batter to sit for 3-4 minutes* This is an important step as I and a lot of other pancake makers believe it makes fluffier pancakes.  Something about the leavening setting in....
8. If using a non-stick griddle, you don't need cooking spray or oil, otherwise, this is the time to spray or oil your pan.
9. TEST EM'! make a small tester pancake.  See if you have enough heat/too much heat/enough oil, too much oil, etc...
10.  Using a 1⁄4 cup measuring cup, pour batter onto griddle.  Spoon the blueberries on each pancake.  It's fine to mix the blueberries into the batter but your batter will be blue and the blueberries might get smushed - I prefer to sprinkle them on when the batter is on the griddle.
11. Allow pancakes to sit about 1 1⁄2 to 2 minutes depending on how hot your pan is.  They are ready to be flipped when the outer ring isn't gooey anymore and there are bubbles forming in the center.  Like this:

12. Flip and cook for another 40 seconds to a minute until cooked all the way through.  I keep cooked pancakes stacked on a plate with a towel draped over them to keep them warm.  The towel allows some steam to escape so they don't get soggy.

Serve these guys right away with maple syrup and maple cinnamon butter.  They're best when they're hot and fluffy!

Maple Cinnamon Butter (this recipe can be played around with to your liking)
4 Tbsp butter, softened
2 tsp maple syrup
1 tsp honey or agave
couple dashes of cinnamon

My Perfect Smoothie

Finally....the moment my family has been waiting for.  My perfect smoothie.  Michael and I drink these after almost every workout.  A great source of protein, fiber, omega-3, potassium, good fats, complex carbs (those are the healthy ones), antioxidents, and a little special happy powder called Maca, this is a super duper healthy, hearty, creamy and absolutely delicious smoothie.  There are a couple special ingredients like cacao nibs, Maca powder, and hemp protein that are great investments.  They are a little pricey, but a little bit goes a long way and they'll last a very long time - I think we've had our Maca for over 6 months and we're just about half way through it.  Go to my "intriguing ingredients" page for more info on these not-so-common ingredients.


Ingredients:
1 1⁄2 cups milk (we use unsweetened vanilla almond milk)
1 banana
1⁄2 cup almonds
1⁄4 cup walnuts
2 Medjool dates (pronounced me-(like the e in hemp) jool(rhymes with drool...or cool)
2 1⁄2 Cups frozen fruit:
    I used: 1 cup (about 10 whole frozen strawberries), 3⁄4 cup pineapple, 1⁄4 cup
               blueberries, 1⁄2 cup sliced peaches (about 6 slices)
1 tsp. Maca powder
1 Tbsp Hemp protein powder
1 Tbsp ground flax seed
1 Tbsp sweetened or unsweetened cacao nibs
2 tsp. agave or maple syrup

Starting with the milk, blend all ingredients until smooth.  If your blender isn't that powerful, slowly add the ingredients and blend a little at a time.

I know there are lots of ingredients, but I've made this so many times, that it takes me about 7 minutes so cheer up Charlie - you'll get better with practice.  And don't be afraid to play around with different types of fruit or the amount of sweetener.  Michael likes them a little thicker so he adds about 1⁄2 cup more nuts.

Your body thanks you :)

Gluten Free!

French Toast Doughnuts!

My favorite memory of doughnuts has to be when we were "down the shore" (Ocean City, NJ) and my dad would get up early in the morning to get fresh doughnuts and Mallon's sticky buns.  It was blissful waking up on a warm and muggy East coast morning to the sweet smell of pastry heaven.  This recipe is courtesy of Vegetarian Times September 2009 issue.  These are not the type of dougnuts you'll find at a pastry shop like the jelly doughnuts I made in November.  They're heartier like the boxed ones you find at the grocery store.  But better.  Much much better. Not to mention they're so easy!


Doughnuts:
1 1⁄2 cup all-purpose flour
1⁄2 cup sugar
1 1⁄2 tsp. baking powder
1 1⁄2 tsp. egg replacer (Ener-G brand)
1⁄2 tsp salt
1⁄2 tsp. ground cinnamon
1⁄4 tsp. ground nutmeg
2⁄3 cup plain soymilk
4 Tbs. nonhydrogenated vegan margarine
1⁄2 tsp apple cider vinegar
1 tsp. vanilla extract


Maple Glaze:
2 Tbsp. soymilk
2 Tbsp. maple syrup
1 cup confectioners' sugar
1⁄8 tsp. salt
1⁄2 tsp. vanilla extract


Cinnamon Sugar:
2 Tbsp. sugar
1⁄2 tsp. ground cinnamon


Directions:
1. To make doughnuts: Preheat oven to 350°F. Coat doughnut pan (see below) with cooking spray or vegetable oil.
2. Whisk together flour, sugar, baking powder, egg replacer, salt, cinnamon, and nutmeg in a large bowl.
3. Combine soymilk, margarine, and vinegar in saucepan, and heat over low heat until margarine is melted.  Cool. Whisk vanilla extract into soymilk mixture.  Stir soymilk mixture into flour mixture.
4. Fill each doughnut mold half full with batter.  Bake 12 minutes, or until toothpick inserted in doughnut comes out clean. Carefully unmold doughnuts on wire rack to cool, and repeat with remaining batter.  Depending on the size of the doughnut pan, you may not have enough batter to make two batches :(
5. To make Maple Glaze (yum!): Combine soymilk, maple syrup, sugar, and salt in saucepan, and  bring to a simmer, whisking constantly.  Remove from heat, and cool 5 to 10 minutes, or until thickened.  Stir in vanilla extract.
6. To make Cinnamon Sugar: Whisk together sugar and cinnamon in a small bowl.
7. Dip each doughnut into Maple Glaze and sprinkle with or dip in Cinnamon Sugar.  Let glaze set before serving...if you can wait that long...


Enjoy!


You can purchase one of these doughnut pans at Sur La Table for $10.

Best Pumpkin Muffins in the Whole World (seriously)

These are the most amazing baked good I've ever made.  I found the base of this recipe on the post punk kitchen website, which has awesome vegan recipes.  I modified this a lot to lower the fat, add some fiber, and omit the molasses.  So I'm definitely calling this my own recipe.  If you like molasses, add a tablespoon or two.  We had these in the morning, so I wanted a lighter flavor.  But I'm glad we omitted it because they are packed with plenty of flavor. You'll have no idea these are vegan.

Ingredients:
1 3⁄4 cups whole wheat pastry flour
1 1⁄4 cups sugar (I use raw turbinado sugar)
1 Tbsp baking powder
1⁄4 tsp salt
1 tsp. cinnamon
1⁄2 tsp. nutmeg
1⁄2 tsp. ground ginger
1⁄4 tsp. allspice
1⁄8 tsp. ground cloves
1 Tbsp ground flax seed

1 cup pureed pumpkin
2 Tbsp yogurt (I used vanilla coconut based yogurt - but use whatever)
3⁄4 cup almond milk (or soy or rice...)
1⁄2 cup applesauce
1⁄4 cup vegetable oil
1 tsp. vanilla

Directions:
Preheat oven to 400°F.  Grease muffin tins (I used a 6-jumbo muffin pan) with vegetable oil or spray oil.

1. Sift together dry ingredients (flour through flax).
2. In a separate smaller bowl, whisk together the wet ingredients (pumpkin through vanilla).
3. Pour wet into dry and combine.
4. Fill tins 2⁄3 of the way and bake for 27-30 min. (mine were done, but still ooey gooey inside at 28 minutes).  If you're using smaller muffin tins reduce the cooking time to 15-20 minutes.
5. Bake until a toothpick or knife comes out clean.  My knife didn't come out completely clean, but I like my muffins a little gooey in the middle.  So whichever you like!
6. Smother in butter and eat warm.

*Since there are only two of us, I usually cook 2-4 muffins at a time and save the rest of the batter in the refrigerator.  That way we can bake them fresh the next day or a couple days later.

French Toast with Blackberry Cream Cheese

This is an easy recipe adapted from Vegan with a Vengeance.  The recipe seems like it wouldn't taste good at all, and I wouldn't recommend licking the batter off your fingers, but the finished product is DE-lish!  Use whatever bread you want.  Cinnamon-Raisin bread would be amazing.

The cream cheese is a lil somethin somethin I whip up for this recipe as well as crepes.  It's soooo easy and you can have any flavor your heart desires!

Cream Cheese

1⁄2 cup Toffuti cream cheese (softened for easier mixing)
3 Tbsp Blackberry Jam*
1 Tbsp sugar


*use whatever jam you like, and add more if you want it to have a stronger berry flavor.  Or less - whatever floats your boat.  This part is pretty much to taste.


Just mix together it together with a spoon!

French Toast

makes about 10 pieces of toast

Ingredients:
1 cup milk (soy or almond or rice..etc..)
2 Tbsp corn starch
1⁄4 cup Garbanzo bean (aka Chickpea) flour - trust me on this!
3 healthy Tbsp sugar
vegetable or canola oil
Bread of choice

Directions:
Mix well in a shallow bowl.

Heat a healthy amount of oil in a pan over medium-high heat.  The recipe in the book calls for them to be somewhat shallow fried - and they're definitely amazing that way.  So I choose a happy medium and put more oil than if I were making pancakes, but not enough oil to fry them.  Although I did shallow fry them once for Michael's birthday and they were ridiculous.

Dip both sides of the bread in the batter and cook until browned on both sides.

Top with the cream cheese and a little powdered sugar and enjoy!  You probably won't even need syrup.  To make the recipe sound fancier and make "Stuffed French Toast with Blackberry Cream Cheese," just make it a sandwich with 2 pieces of bread.

I got so excited to eat it that I forgot to take a picture - so here's a nice pic of my half eaten breakfast - I hope it still looks appetizing!

Bacon, Egg, and Cheese...whaaaaat?!

Yeah that's right. I've conquered it. Michael and I have been concocting this idea for years. We never expected it to be this good. Warning: wear a napkin on your shirt - you might just drool.. ok that was cheesy..pun intended...I'm stopping now...
*Read how to make the bacon and the egg first. You'll want to do them kind of simultaneously. For example, while the bacon is marinating, start your "egg." Or prep both and cook at the same time.

Provides about 4 healthy servings.

Bacon (brought to you by Vegan with a Vengeance..go buy it! It's a necessity!) *I doubled the marinade because it didn't cover the tempeh in the dish I put it in.
1 (8oz) package of Tempeh
3 Tbsp Bragg's Liquid Aminos, tamari (wheat free), or soy sauce
1⁄3 cup apple cider (the spiced kind)
1⁄4 tsp. liquid smoke (found by the meat marinades)
1 tsp. tomato paste
2 cloves garlic (crushed)
2 Tbsp peanut or vegetable oil

To make the marinade, combine the Braggs, cider, tomato paste, and liquid smoke in a shallow bowl (I used a small glass casserole dish) and mix with fork until the tomato paste is fully dissolved. Set aside.

Cut tempeh block in half and then into thin strips (less than 1⁄4 inch thick) lengthwise. Basically make it look like a mini piece of bacon. You should get about 12 strips. Rub the strips with the crushed garlic, then toss the garlic cloves into the marinade. Submerge the tempeh strips in the marinade and let sit, turning occasionally, for half an hour.
Heat the peanut oil in a large skillet over medium heat. Add the tempeh strips and cook for 4 minutes on one side: the bottom should be nicely browned. Flip the strips over and pour the remainder of the marinade over them; if there isn't enough marinade left (which if you double it, there should be plenty), add a splash of water. Cover and let cook for 3 more minutes, until the liquid is absorbed. Uncover, and see if you want it browned more (I did). Don't brown too much as it will brown a little more in the broiler.

Egg 
Brought to you by Michael and me! This part seems like it wouldn't taste good at all..but you gotta have faith!
*while you're cooking the "egg", lightly toast your bread of choice. 8 pieces if you want a sandwich, 4 if you want open-faced.
1⁄2ish block of really firm tofu (I love Trader Joe's)
Turmeric
Salt
Pepper
1 1⁄2 Tbsp Nutritional Yeast
1 Tbsp vegetable or peanut or olive oil
Daiya Cheese

Slice the tofu lengthwise into 4 squares that would fit on the bread. How thick you slice the tofu will depend on how thick you want your "egg." Ours were about 3/4 inch thick. Heat oil in a large skillet over medium-high heat. Sprinkle a healthy amount of turmeric on each side of tofu and rub in until the tofu turns yellow. Then sprinkle a little more. Sprinkle a healthy amount of pepper. You can salt it, but the bacon is really salty, so I wouldn't. Cook tofu until slightly browned on both sides. Carefully remove tofu from pan (it's hot!) and set aside for a sec. Add about 3 Tbsp water and the nutritional yeast in the pan. Stir until the yeast is dissolved. Place the tofu back in the pan and smush (my own word) it around the pan on both sides to coat with the nutritional yeast. Let cook until the liquid is dissolved.

Assembly (fun part!)
Turn oven on to broil. Place the "egg" (tofu) square on the bread. Place 4 pieces of bacon (or more - don't be shy with it!) on top of the tofu. Sprinkle with Daiya cheese (this pictures show the Follow Your Heart rice cheese, but we've gone on to bigger and better..sorry Follow Your Heart..). Broil it until the cheese is melted. Keep an eye on it so you don't end up burning it as much as I did...oops!! Squirt some ketchup on it, top with another slice of bread if you're going sandwich style, and prepare to take a trip to heaven!

The Conquering of the Vegan Doughnut!

 I finally got around to making the doughnuts from Vegetarian Times. Boy do I wish I made these sooner! I even remembered to take pictures this time. Although I made them at midnight and didn't have the best light...but you get the idea! You're gonna need time for these, so make them on a lazy Saturday when you have lots of love to give em! I did not modify these at all so before you go thinking I'm a doughnut goddess (although you can if you want), remember that this is not my recipe...but I did execute it well!!

Jelly Doughuts

Ingredients:
1 0.25-oz pkg dry active yeast
3⁄4 cup plus 1 tsp. sugar, divided
2 1⁄2 cups all purpose flour
1 tsp. salt
1⁄2 tsp. baking powder
1⁄2 tsp. ground nutmeg (don't skip this! don't worry, they won't taste nutmeg-y at all)
3 Tbs vegan margarine, melted
2 cups canola or vegetable oil for frying
1⁄2 cup confectioners sugar
at least 1⁄2 cup jam of your choice. I used Boysenberry from Trader Joe's. *It's MUCH easier to fill the doughnuts if you use jam with NO chunks!

1. Mix yeast and 1 tsp. sugar with 1 cup warm water bowl. Let stand 5 minutes or until mixture foams and smells yeasty (not my own words...)

2. Whisk together flour, remaining 1⁄4 cup sugar, salt, baking powder, and nutmeg in large bowl. Grease a separate large bowl with oil.

3. Stir yeast mixture into flour mixture with wooden spoon until sticky dough forms. Add up to 1⁄4 cup warm water to make smooth dough. Stir in melted margarine. Turn dough out onto well-floured work surface, and knead 6 to 8 minutes or until smooth, soft, elastic dough forms. Add flour while kneading if necessary. Transfer to oiled bowl, cover with a towel, and let rise in a warm place for 1 1⁄2 hours.

4. Dust a baking sheet with flour. Roll dough out to a 1⁄4 inch thick round on well floured work surface. Cut circles from dough with a 2-inch round cutter. You can use a bigger cutter for bigger doughnuts. Transfer rounds to prepared baking sheet, and cover loosely with plastic wrap. Let rest for 15 minutes.

5. Heat oil in large skillet or Dutch oven to 370°F, or until hot but not smoking. I filled the pan with oil until it was 1⁄4 inch or so deep. So they weren't completely deep fried. Fry doughnuts in oil 3-5 minutes, or until deep golden brown. Do a small test doughnut before you put a bunch in to find your groove. Turn each doughnut 2-3 times. Drain on paper towel lined plate: then roll in the confectioners sugar while still warm. Let cool.

6. Fun part!! Poke small hole in side of doughnut with toothpick or chopstick or something like that. Move tool of choice around inside the doughnut to create space for the jelly.  Use pastry bag fitted with small round tip to fill each doughnut with approx. 1 tsp. jam. *If you're using a jam with chunks, use a bigger round tip with pastry bag.

And if you are really worried about your figure, here's the nutrition facts per doughnut:

119 cal; 1g prot; 4 g total fat (1 g sat); 20 g carbs; no cholesterol; 119 mg sod; 10 g sug; less than 1 g fiber.

Enjoy!!!

*These guys are really only good on the first day, so make them when you're having friends over or if you're going to a brunch.  They're ok the next day, but nothing compared to freshly baked.