Four Ingredient Vegan Pumpkin Pie!


It's almost that time of year again. Pumpkin Pie time.

And with so many cans of pumpkin available in my pantry for making lovely things like Pumpkin Fritters .. Pumpkin Cinnamon Rolls .. Pumpkin Lattes .. Pumpkin Dip .. Pumpkin Breakfast Sandwiches .. Pumpkin Cheese .. Pumpkin Muffins .. Pumpkin Oatmeal .. Pumpkin Pudding and Pumpkin Soup - it's no wonder that I couldn't stave off my "pie craving" for long.

Each year I like to refresh my go-to pumpkin pie recipe. So for 2011, I bring you this Four Ingredient Pumpkin Pie - this recipe is easier than ever!

Last year I posted a recipe for my 5-Ingredient Pumpkin Pie. You guys were simply giddy about the minimal ingredients. Well this year I've proudly revamped that recipe. Sliced the ingredients down even more. And it worked!

This four-ingredient pie filing tastes amazing. Thick and rich with a pumpkin spice maple flavor that tastes just as classic pumpkin pie should. The secret ingredient is again - those soaked cashews - I kept those from last year's recipe.

..but wait, there's more!..


Cream Swirled Version. Stay tuned, because to accompany today's recipe, in a few days I'll post my Swirled Cream Pumpkin Pie (same base recipe with only two additional ingredients!) But start off with this classic, holiday-approved, vegan pie. Vanilla bean coconut whip on top..

Want Coconut Whip? Two ways to get it..
1) Swirled Whip. Use a Frother can. Fluffy, airy, better-than-store-bought vegan whip.
2) Silky Whip. Use a hand beater for a silky "cool-whip" style whipped coconut cream.

..and also next week, I kick off my 2011 (third annual) Veggie Girl Power Series! Some amazing ladies this year!! Catch up on the previous years here: 2009 and 2010 and 2009 quotes.







Pie Crust. I was a bit annoyed at myself for not making my own crust for this pie. I used a vegan frozen crust from Whole Foods - easier since I was experimenting with recipes. I WILL for sure make a from scratch crust when I make this again for Thanksgiving. Flaky, vegan buttery, homemade vegan crust is oh-so-much-better than anything frozen. My how-to make pie crust instructions here will assist you. And watch my How-to Vegan Pie Crust Video too.

I hope you serve up this easy Vegan Pumpkin Pie - get in and out of the kitchen in a flash so you can spend the holidays with your guests.

Four Ingredient Pumpkin Pie
vegan, makes one pie

1 1/4 cups raw soaked cashews
1 cup maple syrup
1 can organic pumpkin puree (16 ounces) (or use fresh puree)
2 tsp pumpkin pie spice

optional: 1/2 tsp salt to taste (depends how much salt you soaked your cashews in)

ingredients notes: using high quality spice is helpful. Also, I prefer grade B maple syrup for its rich amber tones and caramelized flavor - but grade A works too.

One standard vegan pie crust - or make your own using my instructions in this post. Also reference my crust-making how-to video here.

To Make:

1. Soak about one cup of raw cashews in about 2 1/2 cups of water in a large bowl. Add about 1/2 - 1 tsp of salt to the bowl - mix to dissolve. The salt allows the water to absorb more efficiently into the cashews and also adds some salt for your recipe. Note: you may want to soak more cashews than needed and make two pies - or use in other recipes like my vegan pumpkin spice cashew cheese!

2. Soak this cashew bowl overnight in the fridge. You want well-soaked cashews so that your pie mix blends up perfectly creamy. I soaked my cashews for about 18 hours. At least 8 is optimal. Don't soak for more than two days or the cashews can get grimy in my opinion.

3. The day of your actual pie making allow at least 3 hours from the time you start to the time you wish to serve the pie. I like a cool time of at least 2 hours.

4. Preheat your oven to 400 degrees.

5. Drain the water from your cashews. They should be very soft to bite and a slight purplish dark hue. This is normal. Add 1 1/4 cups of cashews to your food processor - or even better, a Vitamix or high speed blender. Get your own Vitamix here with free shipping!

6. Add pumpkin to blender. Next, add in the maple syrup and pumpkin pie spice. Blend on low -> high for about 3-5 minutes until the mixture is completely creamy. If your mixture is a bit thick for some reason - you can add in a few teaspoons of either water, maple syrup or even non-dairy milk. After blending, do a taste test and add a 1/2 teaspoon of salt if needed. I added in about 1/3 tsp extra salt. But taste before adding.

7. Pour your mix into a par-baked vegan pie shell (I toast my raw pie shell in the 400 degree oven for about 8 minutes). You can buy a frozen crust or make your own per instructions linked in recipe above.

8. Bake pie at 400 degrees for 15 minutes. Then reduce to 350 degrees and bake for an additional 30-40 minutes - or until the edges look fluffy and a darker caramel orange tone. Use a toothpick in center if unsure. The tooth-picked filling should come out slightly wet - but very thick and dark. It is important to remember that your pie will firm up significantly upon cooling and chilling in the fridge.

9. Remove pie from oven. Cool on counter for at least 30 minutes. Then place in fridge until ready to serve. At least 2 hours cooling and/or chilling time is my preference. A warm pie will be tasty, but still a bit "wet" to slice.

10. I serve chilled with a swirl of my vegan coconut whip on top!!

Happy Fall Holidays!!!!



















Read more...

Toasty Pumpkin Chickpea Fritters!



These easy, Toasty Pumpkin Chickpea Fritters are tender and moist on the inside - toasty on the outside. A light, crisp layer of panko breadcrumbs coat a cozy fall-inspired filling of mashed chickpeas, rich golden pumpkin, nutty hemp seeds, garlic, a hint of maple and a splash of bright cider vinegar.

These lovable little cakes are delicious served on their own in bite-sized morsels - or even as a festive fall patty for a veggie burger. I like to serve them alongside a big salad for dinner - a swirl of my sage cream sauce on the side. Super simple for fall!..







What is a fritter? Hmm, as I tried to name these tasty little cakes, I couldn't decide on naming them fritters, croquettes or just cakes. Well I settled on fritters since "fritter" seems the most flexible for a fried cake of filling with some sort of coating as the surface. Croquettes (one of my fave words ever) seem to be slightly the same thing, except they are usually shaped into round-rectangle shapes - almost like extra large dates. Cakes would have worked too, but I just love the word fritters :)

Substitutions Note: if you'd like you can change up the pumpkin for butternut or acorn squash. Even sweet potato will work for a slightly different flavor. You can also change up the bean. Cannellini of even nutty lentils will work nicely.

If you don't have hemp seeds - you can sub with other seeds like sunflower. But those buttery hemp seeds are lovely!

And I must say the rustic combo of chickpeas and pumpkin was pretty fantastic as is..



I've made these fritters many times already - check out what happens when you add in extra pumpkin, use fine bread crumbs instead of Panko, and light fry. Here is the result (softer, cake like patties - yum too!)..


Sidenote. Random news to smile about - did you hear that celeb Russell Brand is now proudly vegan thanks to the must-see documentary Fork Over Knives? Details over at one of my fave sites FitSugar.

Pumpkin Chickpea Fritters
vegan, makes 6-7 small round fritters

1 can chickpeas, drained
1/2 cup organic pumpkin puree (canned)
1/4 cup hemp seeds
1 tsp garlic granules
2 tsp apple cider vinegar
a few dashes of pepper, cayenne and salt to taste

optional: 1-2 tsp flour to assist in binding if needed
1 cup panko bread crumbs for coating
1/4 - 1/2 cup safflower oil for frying

*baking note: you could also bake these little cakes instead of fry them if you'd prefer! Bake on parchment paper or a lightly greased baking sheet at about 350 degrees for about 20 minutes - or until toasty. BUT the panko bread crumbs are really made for a light fry. So if you can't fry - perhaps use a finer, moister bread crumb.

To Make:

1. Add the chickpeas and pumpkin to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the pumpkin.
2. Add in the spices, apple cider, hemp seeds and optional flour. Fold together until a moist mixture forms.
3. Preheat a few tablespoons of safflower oil in a large skillet.
4. When the oil is hot, for the mixture into golf ball sized balls and roll in your panko crumbs until well covered - pat down into flatter cakes and place int he hot oil - carefully.
5. Continue until the pan is full - leave about an inch space between each cake for easier flipping. Cook on each side only about 1-2 minutes - or until toasty brown. Try not to burn, although a bit of crisping is nice.
6. Transfer cooked fritters to a paper towel to cool. Serve in about 5 minutes after cooling a bit.
Store in the fridge and reheat in the oven if desired. You can freeze as well. However, these fritters are best hot off the skillet!

Sage Cream Sauce of the side (super easy)

I blend up 4 fresh sage leaves with 1 cup silken tofu, 2 Tbsp lemon juice, 1 heaping spoonful of vegan mayo and a pinch of fresh parsley. For a spicy sage sauce I add in either cayenne or a Tbsp of chopped jalapeno.













Read more...

Halloween Meatless Monday Round-Up, 10/31


This week's Happy Halloween and Meatless Monday Recipe Round-up via my posts over at Babble.com's Family Kitchen: spooky treats - and more! All meatless, all vegan. Spooky inspiration for today and the week ahead...

H A P P Y* *H A L L O W E E N!! Celebrate the spookiest vegan day of the year with the help of my other site: FindingVegan.com - over 100 vegan recipes sure to inspire you. From savory to sweet. Ghosts to pumpkins - give these ghoulish treats a try (or just have fun browsing the adorable, scary creations!) FindingVegan's #HALLOWEEN tag!



A few more of my fave Halloween Recipes:

Eats:
* Always a good start: Jack-o-Pumpkin Breakfast Sandwich
* Witches Brew Broccoli Soup with Broomstick Bread sticks
* Bloody Beet "Twilight" Salad
* Pumpkin Spice Cashew Cheese

Treats:
* 16 Classic C A N D Y Bars - veganized recipes!
* Spooky Spiderweb Brownies
* Pumpkin Pie Breakfast "Pop tarts"
* Knobby Nosed Chocolate Ghosts for kids
* Halloween Peanut Butter Chocolate Chip Cookies
* Plump Pumpkin Halloween Cupcakes
* Creepy Fun: Worm Hill Chocolate Pudding Parfait
* Pumpkin Cinnamon Bun Layer Cake or Pumpkin Cinna Buns

Sips:
* Coconut Ghost Whip-Topped Cocoa
* Pumpkin-Spice Latte
* Pumpkin Pie Cider Smoothie
* Ghosty Coconut Vanilla Latte (in a spooky mug)

More:
* Adults Only: Scary Cherry Ginger Fizz Cocktail
* 20 Fun Halloween Lessons!
* Halloween History Fun Facts!
* Happy Halloween Round-Up from 2010 (treats, costumes, more)

And more new recipes for the week...

Meatless Monday Recipe Round-Up - 10/31

* Breakfast Treat: Pumpkin Pie Pop-Tarts with Vanilla Glaze
I didn't think I'd love these cute little pumpkin pie tarts so much - but I did! Easier than you may think too. The pumpkin butter filling is cozy, sweet and pumpkin-wonderful.

* Treat: Halloween Peanut Butter Chocolate Chip Cookies
Take a classic vegan pb choco chip cookie and infuse it with a bit of Halloween cheer and here is what you get! A hint of pumpkin too.

* Entree: Sweet Potato Coconut Cashew Rice Bowl
This lovely savory sweet rice bowl is filled with yummy stuff: cashews, sweet potato cubes, raisins, maple, spices and two kinds of rice. Add some seared tofu for a complete vegan meal. Sub with butternut squash for a fall-spin!

* Dessert: Pumpkin Pie Apple Crisp
Hmm, what should you make for a fall dessert? Apple Crisp or Pumpkin Pie? Now you don't have to decide with this rustic, cozy dessert filled with complex flavors of fall: spice, tart apples, lemon, sweet pumpkin butter and a rustic, buttery, oaty crumble on top.

* Side or Entree: Savory, Crispy, Cheezy Pumpkin Chickpea Croquettes
Yes, here is yet another fritter/croquette recipe. I love this one since it is studded with a few chopped veggies and stringy vegan Daiya cheese. Super cravable! Fry them or bake them. Packed with healthy foods like chickpeas, veggies, pumpkin.

* Gluten Facts: Gluten Free Facts!
Vegans are very good about paying attention to the special diets of their guests - but do you really know the basics about a gluten free diet? Here are a few facts you may want to learn or read as a nice refresher article.

Also, be sure to check out the announcement about this year's Veggie Girl Power Series!! I'm super excited about these ladies. Catch-up on past interviews here: 2009 and 2010 and 2009 quotes.

Previous Meatless Monday Recipe Round-Up's:

* 10/24 - Banana Pecan Muffins, Halloween Candy Veganized, Halloween Cupcakes.
* 10/17 - Papaya bowl, witches brew broccoli cheesy soup, cheezy broomsticks, Spiderweb Brownie Bites, Tofu Triangles over couscous with candied cashews and broccoli.
* 10/10 - Pumpkin Pizza, Fruity Faces, Peanut butter Banana Pudding, Carrot Juice and Double Pumpkin Cream Pie.
* 10/3 - Naughty/Nice Vegan Desserts, Raw Chocolate Shake, Pumpkin Potato Salad, Pumpkin Spice Cider Smoothie and more..
* 9/26 - cauliflower soup, pomegranate fizzy cocktail, food truck gyros at home, ghost whip, almost tiramisu pie
* 9/19 - apple jack flapjacks, seared tofu, tropical green smoothie, vanilla coconut latte, sumac salad
* 9/12 - ginger frosty, peanut butter cream pie, vegan chili, easy coconut rice and wonton lunch, peanut butter fruit stack sandwich
* 9/5 - Labor Day "Southern Food" Feast - biscuits, "chickn" fried seitan, cole slaw, pb shake
* 8/29 - pesto alphabet pasta, banana split, sweet potato biscuits, pasta salad to-go, cheeze sauce
* 8/22 - tropical smoothie, mushroom bites, veggie burger, love your green juice, peas and pasta cheezy style
* 8/15 - vegan jello, sunny pesto pasta, peachy "A" Smoothie, creamy cole slaw recipes, vegan sloppy joes, apricot cobbler and lime basil sorbet!
* 8/8 - jumbo croutons, fresh tomato hummus, peanut butter pillows, veggie burger slideshow, sticky maple french toast, cinna-rolls and more!
* 8/1 - hazelnut hummus, pesto pasta, tofu scramble, squash blossoms, savory waffles, hash browns.
* 7/25 - smoothies, vegan burrito, blueberry bread, panzanella salad, beet salad, peach crisp.
* 7/18 - roasted pepper hummus, raw food eats, papaya smoothie, owl cake, chocolate pudding parfait, hemp mashed potatoes and watermelon recipes.

And you can always peruse my HHL Recipe Index for many more vegan, meatless recipes!


Read more...

Cheezy Broccoli Fritters


Fabulous Fritters. Fabulous Fritters. Fabulous Fritters. (Go on, say that three times fast.)

These Cheezy Broccoli Bean Fritters are tender and moist on the inside, crisp crumbly crust on the outside. They kinda actually melt in your mouth. And I don't usually say that about broccoli.

The bright green broccoli is rustic and hearty, yet minced into tiny velvety bits that caramelize as they cook. Nutty nutritional yeast, bright cider vinegar and savory vegan cheese in each cozy bite. Crave the broccoli and "cheese" flavor - a classically awesome combo. Grab this recipe...

Healthy Fritters! The power-food combo of beans and broccoli makes these cute little fritters quite filling and nutritious!





My fabulous fritter kick continues. Actually, you could call it a fritter, croquette and cake kick. It all started with these addictively yummy Pumpkin Chickpea Fritters. And then I rolled out these Cheesy Pumpkin Chickpea Veggie Sunflower Seed Croquettes - tender and amazing. And today I took a break from pumpkin (I know, I know, why would I want to do that?) and tried some broccoli fritters. I loved them! Delicious way to get a hearty serving of healthy broccoli.



Ingredients Note: Many of you have asked about nutritional yeast. Get my Nutritional Yeast 101 here. You can find at most health/natural grocery stores including Whole Foods. They even have a 365 brand version. I like Kal brand and you can buy online at e-stores like One Lucky Duck.

For the hemp seeds, the same is true - Whole Foods carries them.

Substitutions? You can add more vegan cheese in place of the nutritional yeast for flavor. And you can sub the hemp seeds with sunflower. Add in some flour to dry out the mixture if you you are not using nutritional yeast (but really, it ROCKS! So try to find some or buy online. It will change your life and food. It will!)

Cheezy Broccoli Bean Fritters
vegan, makes 7-9 fritters

4 cups minced broccoli (from whole florets)
1 1/2 cups cannellini beans, drained from one can
1/4 cup vegan Monterey Jack (or cheddar) cheese shreds
1/3 cup nutritional yeast
2 Tbsp hemp seeds
1 Tbsp apple cider vinegar
1 Tbsp hot sauce
1/2 tsp garlic powder
salt and pepper to taste

for frying: 1/4 cup safflower oil
bread crumb coating: panko or fine plain bread crumbs

To Make:

1. Mince florets in a Vitamix or food processor until finely chopped into flaky bits. I used one medium head of broccoli - mostly the florets and a few stems.

2. Add the beans and minced/chopped broccoli to a large mixing bowl. With a large fork or potato masher, mash the beans until at least 75% of them have been mashed together with the broccoli.

3. Add in the garlic powder, apple cider, hemp seeds, hot sauce, nutritional yeast, s and p. Fold in the vegan cheese. Fold together until a moist mixture forms.

4. Preheat a few tablespoons of safflower oil in a large skillet.

5. When the oil is hot, for the mixture into golf ball sized balls and roll in the bread crumbs until well covered - pat down into flatter cakes and place in the hot oil - carefully.

6. Continue until the pan is full - leave about an inch space between each cake for easier flipping. Cook on each side only about 2 minutes - or until toasty brown.

7. Transfer cooked fritters to a paper towel to cool. Serve in about 5 minutes after cooling a bit.

*Store in the fridge and reheat in the oven if desired. You can freeze as well. However, these fritters are best hot off the skillet!



And for those of you who tried my Pumpkin Chickpea Fritters, check out what happens when you add in extra pumpkin, use fine bread crumbs instead of Panko, and light fry. Here is the result (softer, cake like patties - yum too!)..







Read more...

Joyfully Vegan Coconut Chocolate Almond Bars!


More homemade, vegan Halloween candy bars! I was inspired to veganize another bar when I read the many comments you guys left on my Peanut Butter Cups post/giveaway. I asked you all what your fave candy bar was on Halloween (pre-vegan memories for most of us). The answers: lots of Snickers, Reeses, Almond Joy, Sour Patch Kids and more.

So for your Halloween enjoyment, here's my veganized take on "Almond Joy" bars. I call them my "Joyfully Vegan" Chocolate Coconut Almond Bars. I was very impressed by these bars. Chewy, sweet, buttery, toasted coconut filling, crunchy almonds and a swirled coating of vegan chocolate. Dive into this joyful bar!..

Thick layer of chewy toasted coconut, silky vegan chocolate, almonds...


Coconut almond layer..


Chocolate on top..


Slice..


Serve..


Joyfully Vegan Chocolate Coconut Almond Bars
vegan, makes 5-6 large bars or 25 mini bites

chocolate:
1 1/2 cups vegan chocolate chips (I used Enjoy Life brand)
1 tsp coconut milk
1 tsp maple syrup
pinch salt

coconut filling:
1 1/4 cups shredded coconut, unsweetened
2-3 Tbsp maple syrup
1 Tbsp sugar
1/4 cup coconut milk
1/4 cup vegan buttery spread

1/3 cup roasted/salted almonds

To Make:

1. In a saute pan, add the coconut to dry pan. Toast and stir around over high heat for a minute.
2. Reduce heat to medium and add in maple syrup, sugar, vegan butter. Stir around to melt butter.
3. Add in the coconut milk and continue stirring until coconut browns a bit and absorbs all the liquid. Do a taste test and add another splash of maple syrup if you like a sweeter filling. Turn off heat and set aside.
4. Line a baking pan with wax paper. I used a dish about 4" x 8".
5. Add all chocolate ingredients to mug. Microwave for 25 seconds. Remove mug and stir briskly until all the chips melt. Heat for another few seconds if needed. You acn also use a double broiler if you'd prefer.
6. Spread a very thin layer of chocolate on bottom of wax paper. Add add the coconut over that and spread to about a 3/4" thick layer. Dot in the almonds. Spread a thicker layer of chocolate - carefully fo you do not disturb the coconut. Swirl to smooth.
7. Spray a butter knife with oil and slice the filling into bars - this will make them easier to slice out of the freezer.
8. Freeze for about 20-30 minutes - or overnight.



9. Thaw for a few minutes before slicing and serving. Slice into smaller bites for bite-size candy.

Happy Joyful Halloween!

ps, don't forget to enter my Halloween Candy Treat Bag giveaway here.









Read more...

Meatless Monday Recipe Round-Up, 10/24


This week's Meatless Monday Recipe Round-up via my posts over at Babble.com's Family Kitchen: Plump Pumpkin Halloween Cupcakes, Vegan Halloween Candy Recipe Round-Up, giveaways, Banana Pecan Chocolate Chip Muffins, Pizza Pull-Apart Breadsticks - and more! All meatless, all vegan. Inspiration for today and the week ahead...

Side note: Halloween is a week away! Costume? Not yet. Party? Still deciding. Ideas for fall-inspired, pumpkin-everything, spooky eats & treats? I've got that one covered thanx to FindingVegan's #HALLOWEEN tag!

Meatless Monday Recipe Round-Up - 10/24

* Treats: Veganized Halloween Candy Round-Up - 16 recipes!!
Halloween is just a week away and I'm super excited about this 16 recipe round-up I've put together with a little help from a few other bloggers. 16 of your fave, classic (non-vegan) candy bars have been veganized for your delight! Everything from vegan Twix, Snickers, Junior Mints, Whatchamacallits, Crunch bars, Reeses, Caramels and more! This is a must see slideshow for anyone who loves candy - but only the vegan kind!

* Breakfast: Banana Pecan Chocolate Muffins
I whipped up these banana muffins over the weekend and loved them. Tiny allergy-friendly chocolate chips dot the tops of a few. If you have a bunch of ripe bananas on your counter top - this recipe is for you!

* Dessert: Plump Pumpkin Halloween Cupcakes
Vanilla pumpkin pecan cupcakes meet vanilla bean frosting swirled on top. festive "pumpkin" sugar accents. These plump little pumpkins are perfect for your Halloween festivities!

* Side: Easy Cheezy Pull-Apart Breadsticks, Garlic & Sun-Dried Tomato
Fluffy, vegan buttery pull-apart breadsticks are warm and chewy and on your table in a flash! Toppings are up to you - I used sun-dried tomatoes, herbs, garlic and daiya Mozzarella cheese.

* Side Salad: Cilantro Jicama Salad
I added this crunchy Mexican-inspired salad to my vegan tacos last week. I love this salad because it pairs jicama and cilantro together - the pair wonderfully!

* Giveaways: Candle 79 Giveaway
My Candle 79 Cookbook giveaway ends on 10/25 - so enter by the end of the day and you'll be included in the drawing - I will pick a winner on Wednesday the 26th.

Also, be sure to enter my vegan treat bag giveaway - also ends this week. Details.

* Treat: Vegan Peanut Butter Twix
This recipe is included in my Vegan Treats round-up. One of my favorite childhood Halloween candy bars veganized.

* Halloween History Fun Facts!
Don't miss these "History of Halloween" fun facts and impress all your friends as you recall the origins of Halloween! Because everyone loves a history buff at a party to shower us with fun facts :) Facts like this and more: “..the tradition of carving pumpkins into spooky jack-o’-lanterns derives from the Celtic practice of carving faces into hollowed turnips.”

Previous Meatless Monday Recipe Round-Up's:

* 10/17 - Papaya bowl, witches brew broccoli chezzy soup, cheezy broomsticks, Spiderweb Brownie Bites, Tofu Triangles over couscous with candied cashews and broccoli.
* 10/10 - Pumpkin Pizza, Fruity Faces, Peanut butter Banana Pudding, Carrot Juice and Double Pumpkin Cream Pie.
* 10/3 - Naughty/Nice Vegan Desserts, Raw Chocolate Shake, Pumpkin Potato Salad, Pumpkin Spice Cider Smoothie and more..
* 9/26 - cauliflower soup, pomegranate fizzy cocktail, food truck gyros at home, ghost whip, almost tiramisu pie
* 9/19 - apple jack flapjacks, seared tofu, tropical green smoothie, vanilla coconut latte, sumac salad
* 9/12 - ginger frosty, peanut butter cream pie, vegan chili, easy coconut rice and wonton lunch, peanut butter fruit stack sandwich
* 9/5 - Labor Day "Southern Food" Feast - biscuits, "chickn" fried seitan, cole slaw, pb shake
* 8/29 - pesto alphabet pasta, banana split, sweet potato biscuits, pasta salad to-go, cheeze sauce
* 8/22 - tropical smoothie, mushroom bites, veggie burger, love your green juice, peas and pasta cheezy style
* 8/15 - vegan jello, sunny pesto pasta, peachy "A" Smoothie, creamy cole slaw recipes, vegan sloppy joes, apricot cobbler and lime basil sorbet!
* 8/8 - jumbo croutons, fresh tomato hummus, peanut butter pillows, veggie burger slideshow, sticky maple french toast, cinna-rolls and more!
* 8/1 - hazelnut hummus, pesto pasta, tofu scramble, squash blossoms, savory waffles, hash browns.
* 7/25 - smoothies, vegan burrito, blueberry bread, panzanella salad, beet salad, peach crisp.
* 7/18 - roasted pepper hummus, raw food eats, papaya smoothie, owl cake, chocolate pudding parfait, hemp mashed potatoes and watermelon recipes.

And you can always peruse my HHL Recipe Index for many more vegan, meatless recipes!


Read more...

Homemade Halloween Treats: Chocolate Candy "Bar"


Presents on Christmas. Flowers on your wedding day. Fireworks on the Fourth of July. Hot Cocoa on a snowy day. Candy on Halloween. Some traditions were meant to be embraced.

I'll show you how to embrace your cravings for chocolate Halloween treats - but this time, try your treats homemade and vegan. Create a candy-making "bar" featuring do-it-yourself treats like peanut butter cups and more.

So gather your girls and ghoul-friends together for a vegan candy making party this Halloween season....





Mountains upon mountains of bagged candy clutters stores shelves this time of year. Crinkly golden, blue and bright orange wrappers all begging to be plucked and tossed into treat bags. I find myself walking down the "Halloween candy aisle" at a drug store and suddenly memories of peanut butter cups, Snickers bars and peanut butter Twix waft through my head. But most of those famous Halloween treats are not vegan.

The answer: wallow in sorrow? Feel left out? No way. I love to veganize childhood faves - and that includes a few Halloween treats! Traditions don't have to go away - they can simply evolve and change into something new. Tofurky on Thanksgiving. Vegan candy on Halloween.

This year I'm making my own Halloween treats via my Vegan Chocolate Candy Bar Bar. Making your own candy is easy, fun and the end result is delicious! You'll feel like the vegan version of Willy Wonka.

Today I'm featuring peanut butter cups and peanut butter cookie bars, aka Twix.











The secret to good candy at home is to start with a spread of high quality, delicious ingredients and use your creativity to dream up some creative confections.

...Now back to the candy "bar"...

Vegan Chocolate can be tricky. There are three chocolate chips that I like a lot. Enjoy Life's mini chips are very allergy-friendly and vegan. I also like Whole Foods 365 brand "vegan chocolate chips" and then lastly, I can usually find a few brands of dark mainstream chocolate that is dairy-free - although usually "produced in a factory that uses dairy." Either option will work. And if you can not find chips, look for vegan chocolate bars and melt those down.



Peanut Butter Cup Bar

toppings:
raw coconut shreds
mini vegan chocolate chips
slated peanuts
chopped pecans
peanut butter
vegan shortbread cookies or vegan grahams
sweetened peanut butter filling (recipe below)

other ideas: pretzels, vegan caramel sauce, other nuts, dried fruit, vegan sprinkles, vegan marshmallows, vegan chocolate spread, spices like cinnamon, cayenne or vanilla

Sweet Peanut Butter Cup Filling

1/3 cup chunky peanut butter
1 Tbsp vegan butter or virgin coconut oil (if using coconut oil, add a pinch of salt)
1 Tbsp brown sugar
1 tsp maple syrup
a few drops vanilla extract
to make: melt and stir well

Melted Chocolate Base (you will need to triple this recipe to create all the goodies I made)

1 cup vegan dark chocolate chips
2 Tbsp virgin coconut oil , or olive oil (or other veggie oil)
pinch salt
1 tsp maple or agave syrup

Mini baking cups (or regular sized) are a must for peanut butter cups - you'll get those lovely crimped edges.

To Make: For the peanut butter cups..

1. Melt down the chocolate base via a double broiler. Do not burn chocolate. Also melt and stir the peanut butter base. A simple 30 seconds in the microwave should melt the pb ingredients together.

pb filling, melted:


2. Add a dollop of chocolate base to each baking cup.
3. Add a dollop of peanut butter filling - it will be water, but that's OK.
4. Add any additional fillings, press into the pb/chocolate cups.
5. Add a final small dollop of chocolate. You can swirl it into the pb or simply plop on top. Get creative and don't worry if it looks messy now - it will firm up in the freezer nicely.
6. Add any final toppings.
7. Place in the freezer for at least 15-20 minutes. The chocolate will be nice and firm by then. When ready to serve allow just 1-2 minutes to thaw to room temp. Serve! Store in the freezer. These cups will keep weeks in the freezer, however the pb filling does tend to dry out and fade in color a bit after a few days.



Vegan Twix..




"bar" and "Twix"






Need a spot to store your Halloween goodies?..

Smarty-Ghosty-Tomato Lunchbox Bunch canvas Halloween treat bag..


Read more...
 

 

Copyright 2007-2014. All Rights Reserved.

All images, recipes, and content is Copyright 2007-2012, unless otherwise noted. Do not reproduce any image, recipe, or content without written permission.

Privacy Policy

Please read the Privacy Policy for Healthy. Happy. Life. and The Lunchbox Bunch.

DISCLAIMER

Read our Disclaimer here.

Terms of Use