Plant Based Pumpkin Bread

This too was found in my drafts folder from 9/24.

This is a plant-based adaptation of Thelma Bair's pumpkin bread, a crowd pleasing recipe I've been making for over 20 years. For the record, as Thelma was about 80 when I first met her, and her recipe has definitely stood the test of time.   

2.5-3 cups dates (this is the sugar substitute)

3.5 cups whole wheat pastry flour

2 cups pumpkin puree (I cook pumpkin in the fall then blend it and freeze in 2 cup portions for later baking)

1 c. Soy yogurt, applesauce or mashed avocados (this is an oil substitute)

3/4 c. Aquafaba (egg substitute, equivalent of 4 eggs)

1 T. Cinnamon

1 t. Ground cloves

1 t. Ground nutmeg (I buy mine whole in tea shops so I can grate it myself for freshness)

1.5 t. Sea salt (non-iodized salt helps things to rise better)

1 T. Baking soda

1 t. Vanilla (optional)

3/4 c. Toasted pecans, chopped

3/4 c. Raisins (optional)

3/4 - 1 c. Vegan chocolate chips (I use enjoy life brand)

1/3 c. Water, if needed

1. Place dates in high speed blender and cover with boiling water and allow to soften for 10 min or more. Drain water, then blend into a paste. You will want/need approximately 2 cups of pureed dates. 

2. Mix dry ingredients in a mixing bowl (except raisins, nuts and chocolate chips)

3. Add wet ingredients to dry ingredients, including pureed dates. Mix until incorporated. 

4. Add raisins, nuts and chocolate chips.

5. Pour into 2 large bread pans. Bake at 350* F. for 60-70 min.

This bread is great for potlucks and freezes well. 

Pumpkin Spice Cookies-Plant-Based

 I found this recipe in my drafts folder, (from 9/26/24) - I think I was waiting for a photo. We inhaled these. 

Fall is (was) in the air and I was craving these cookies this morning. I felt certain I had made them previously with very few ingredients, but couldn't find any recipes which matched what was in my mind. 

As I trolled the internet looking for pumpkin spice plant based cookies, everything I found used white or brown sugar and butters or oils-all of which we opt to avoid.

Here's my adaptation of several recipes I found-but tweaked with more plant based ingredients.

1/2 c. Mashed Avocado-approximately one small avocado (soy yogurt, banana or applesauce could be used here too, however banana may not have a neutral taste) 

1.5 c. Dates

3/4 c. Pumpkin (I cook pumpkins in the fall, then freeze them bags in 2 cup portoins)

1.5 c. Whole wheat pastry flour

1 t. Vanilla

1.4 t. Sea salt

1/4 t. Baking powder

1/4 t. Baking soda

1 t. Cinnamon

1 t. Pumpkin pie spice 

2 T. aquafaba (as needed) (chick pea juice- I save this from cans, or when I cook chick peas and freeze in baggies for baking)

3/4 c. Vegan chocolate chips or coarsely chopped bar

1. Place dates in high speed blender, cover with boiling water and let soak for 10+ min. Drain water, then blend until it becomes a mostly smooth paste. 

2. Cream Avocado in mixing bowl. Add pumpkin and date paste and mix well. Add aquafaba and mix well.

3. Add dry ingredients, then chocolate chips. Mix well, add more aquafaba if needed to create a cookie dough consistency.

4. Place  in 2 inch balls on cookie sheet with parchment paper or silpat

4. Bake at 350* F for 12 minutes. Allow to cool on pan for 10 more minutes. 

Plant based Pad Thai

 We love the beautifully punchy flavors of this peanutty, cilantro, jalapeño and limey plant based pasta. It whips up quickly and is gluten free as well..

1 package rice noodles

1 cup chopped onion

3/4-1 cup sliced mushrooms or tofu

(optional)  

4 Tablespoons soy sauce

1 cup coconut milk

1 medium jalapeño, diced

1/2 cup peanut butter (chunky or smooth)

1 cup chopped cilantro

5 medium cloves of garlic, chopped

3-5 Tablespoons lime juice (according to taste)

Add rice noodles to boiling water and cook until tender. Drain and rinse quickly with cold water.

Meanwhile, heat soy sauce in large frying pan. Add and sautee onions and mushrooms until tender, adding water as needed.

Add coconut milk and peanut butter, whisking in to blend thoroughly. As sauce begins to thicken, add lime juice, jalapeños and garlic. 

Remove from heat. Add noodles and cilantro, and toss to coat noodles and serve.

Banana Bars with Cream Cheese Frosting - Plant Based

 As the weather gets cooler, I've noticed that I've been mentally exploring how to adapt some of our old favorite recipes into plant based versions. 

This morning I noticed several ripe bbananas on the counter that needed to be used, and decided to adapt my banana bars recipe. 

This recipe features whole wheat flour instead of bleached white flour, chia gel instead of eggs, avocado instead of oil, dates instead of brown sugar, and uses cashews and maple syrup for the sour cream frosting. 

2 cups dates

2 cups boiling water

4 ripe bananas

2.5 T chia seeds mixed with 1 c. water

2 cups whole wheat flour

2 t. baking soda

1 t. baking powder

1/2 t. salt

1 t. vanilla

1 c. chopped, toasted walnuts

1 t. ground cinnamon

Place dates into blender and add boiling water. Allow to soak for 10-15 min to soften dates. Drain all but approx 1/2 cup of water, and blend into a thick date paste (add additional water only if needed).

Add date paste and peeled bananas to mixing bowl. Mix until well combined.

Add chia gel and avocado

Add additional ingredients and mix until combined but don't overmix. 

Bake in a parchment or silpat lined 9x13, or 11x15 inch pan, at 350* for 25-30 min (slightly longer for the 9x13 so that it cooks through). 

Cool. 

Frosting

1.5 cups cashews (soaked in hot water for 15-30 minutes

1/4 c. maple syrup

1/4 - 1/3 c. plant based milk

pinch of salt

1 t. vanilla

Drain cashews and using a high powered blender, combine ingredients and blend until smooth. 

Spread over banana bars

Smoky Vegan Chick'n & Jalapeno Enchiladas

Yesterday while wandering the aisles of my grocery store thinking about things I haven't eaten for a while and have missed, I remembered our chicken jalapeño enchiladas that I was (slightly) famous for when I was a young newlywed. 

They never disappointed and were super easy-chicken, jalapeños, sour cream, cheese, tortillas, and cream of chicken soup.

I looked all over the internet and simply couldn't find anything similar to my old recipe, so here's my re-creation.

 While this plant based recipe takes much more time, it's definitely worth the work.

There are some make ahead items for this recipe. While I don't usually buy vegan dairy products due to the oils, I'm sure you could use them to speed this up.

First off, you will need some plant based yogurt or sour cream. I make this by the quart and it is usually on hand in the fridge. Super easy to make if you have an instant type of electric pressure cooker-note it takes 8 hours. Here's my recipe for 2 ingredient plant based sour cream/yogurt.

Next, if desired, you can make mozzarella. This recipe turns out great-and is super quick and easy to make. I made it first so that it could set while I was prepping everything else.

You'll need soy curls and you will also want to prep them-simply pour hot water over them, add soy sauce, sage, thyme, Trader Joe's Vegan Chicken bouillon seasoning, and if desired black pepper or ground grains of paradise. 

You will also need a high speed/powered blender to make cashew cream. 

Ingredients

Soy curls

3 cups soy curls

1.5 T soy sauce

2 t. thyme

1/2 t. sage

1 T. Trader Joe's Vegan Chicken bouillon

Mozzarella cheese

Coconut cream or oil, sauerkraut, nutritional yeast, silken tofu, tapioca flour/starch, agar agar or kappa carrageenan salt, garlic powder

Enchiladas

8-10 tortillas

1 diced onion

2 jalapeños diced and stemmed and deveined (to taste depending on how much spice you prefer)

1 c. coarsely chopped mushrooms

2 cloves garlic, minced

1.5 T. soy sauce

1/4 c. Coconut cream

1/4 c. Whole grain wheat flour or flour of your choice

Cream sauce

1 cup raw cashews

2.5 cups water

1 small can diced green chiles

Salt, cumin, smoked paprika to taste

1. Make mozzarella cheese and set aside to set: https://itdoesnttastelikechicken.com/the-best-vegan-mozzarella/

2. Place 3 cups of soy curls into a bowl or container and cover with hot water. Add soy sauce, and spices and allow to re-hydrate and marinate. Set aside until later. 

2. Add soy sauce to large saucepan or frying pan. Add onions, and sautee for 2-3 minutes, then add garlic, and mushrooms and sautee until tender. 

3. Over medium heat, add coconut cream or milk to sautéed vegetables. Once melted and coated, add flour. Stir to coat and mix in to create a roux 

4. Add milk to flour/vegetable mixture and stir until a gravy begins to form. Continue to add milk and stir until the mixture resembles a thick sauce. (Note-in the traditional recipe this would be canned soup-so make sure it is about that thickness-undiluted). 

5. Add sour cream/yogurt, and freshly chopped jalapeños. Mix in. 

6. Drain and then squeeze all of the liquid from the soy curls. Add soy curls, and thoroughly mix. 

7. Spoon mixture into tortillas. Corn tortillas can be wrapped in a dishcloth and microwaved for 2 minutes to make them pliable. 

8. Fill tortillas with chicken filling, and place seam down in baking dish (9x13), lined with parchment paper. 

9. Blend cashews in water and pour into saucepan. Add green chiles, salt, cumin, and smoked paprika to taste. Stir gently until sauce begins to boil and thicken, creating a gravy. Pour over enchiladas. 

10. Grate mozarella cheese and sprinkle it over the enchiladas and bake at 375* for approximately 30 minutes. 

Plant based Thanksgiving Stuffing

 Looking for a simple plant based alternative to holiday stuffing? This one is our go to, which pleases every time!

1 cup diced onion

1 cup sliced and chopped mushrooms

5 medium garlic cloves 

1 cup chopped celery

1/2-1 cup vegetable broth

3 cups plant based bread, broken or coarsely chopped (preferrably day old/dried out) - I usually use a mixture of sourdough and multi-grain or whole wheat breads with nuts and seeds

1/2 c. fresh parsley, chopped

2 T. fresh sage, chopped

2 Tablespoons fresh thyme

Salt and pepper to taste

1/4 c. nutritional yeast (optional to taste)

2 T. soy sauce (optional)

1/2 cup coconut cream (refrigerate a can of coconut milk - the cream will solidify at the top when cold)

Sautee onions, celery, garlic and mushrooms until tender and translucent in soy sauce over medium heat in large frying pan or sauce pan (water or broth may be used instead of soy sauce if desired). Add additional water or broth to keep contents from sticking and burning, but some carmelization creates a great flavor. 

Add coconut cream and allow it to melt. Add spices and herbs, and cook for 1 min. The sage and thyme are essential to give it the poultry like flavor. 

Stir in bread chunks, coating with coconut cream and cook, tossing and stirring occasionally for 2-3 minutes. 

Add just enough vegetable broth to moisten as desired. Add nutritional yeast, salt and pepper to taste. 

Note* Some bits should be moist, while others slightly chewy or crunchy. 

Apple chunks or nuts may also be added at this time if desired. 

Stuffed Peppers - Plant Based

 On Halloween, somone told me they were making stuffed peppers - carved like pumpkins - adorable! I'd honestly never made or had stuffed pumpkins before, but was super intrigued by the idea and decided to experiment with them. Oh my goodness - we LOVED them! And two weeks later needed to make them again. Not your regular beef and cheese stuffing, but this is an elevated, plant based version and it stores great, and makes fantastic left-overs. 

1 cup diced onion

1 cup sliced and chopped mushrooms

4-5 garlic cloves (depending on size)

2 stalks celery, chopped (optional)

1/2-1 cup vegetable broth

2 cups plant based bread, broken or coarsely chopped (preferrably day old/dried out)

1/4 c. fresh parsley, chopped

2 T. fresh sage, chopped

1.5 t. crushed thyme

Salt and pepper to taste

1/4 c. nutritional yeast (optional to taste)

2 c. cooked quinoa (I prefer Tri-colored if available) or other grain

1-2 T. soy sauce

1/3 c. coconut cream

1.5 cups cashew milk

6-8 large bell peppers, cored

In a large saucepan saute onions, mushrooms, celergy and garlic in soy sauce. Add water as needed to prevent from burning. Saute until onions are translucent and tender. 

Add herbs and vegetable broth and cook for an additional 5-10 min over medium heat, stirring occasionally. 

Add coconut cream, once melted, add bread and toss to coat, adding vegetable broth to moisten (if needed). Cook stirring occasionally for 2-3 minutes allowing bread to soak up flavors and spices. 

Add cashew milk and quinoa and mix. Add nutritional yeast to taste. 

Spoon stuffing into peppers. 

Heat oven to 375*.

Line baking dish or pan with foil or parchment paper. 

Cover bottom with 1 inch of water. 

Place peppers (standing up if possible) into baking dish/pan. Cover with foil. 

Bake for 40-45 min. 

Plant Based Pumpkin Pie

 With Thanksgiving around the corner, I've been experimenting with different recipes - seeking a great plant based pumpkin pie alternative. Following is my favorite -using cashew milk, aquafaba and coconut sugar as plant based alternatives.  

 

 

2 cups pureed pumpkin

1 cup coconut sugar

1 t. vanilla

1 Tablespoon fresh finely grated ginger

1/2 t. grated nutmeg

1/2 Tablespoon cinnamon

1/8 t. ground cloves

1 t. pumpkin pie spice

1/4 cup whole wheat flour

1/2 cup aquafaba (chickpea bean juice)

13.5 oz cashew milk (blend 1 cup cashews with 2.5 cups water in high powered blender, then measure out 13.5 oz)

Combine all ingredients except milk and aquafaba in a saucepan. Heat over medium while stirring until all ingredients are incorporated and mixture boils. Boil while stirring for 2 minutes. 

Remove from heat. 

Place cashew milk and aquafaba in bowl, mix. Gently pour into pumpkin mixture, whisking to incorporate. When smooth, pour mixture into prepared pie crust. 

Bake at 425* for 10 minutes, then 350* for 45 min.  Cover crust edges as needed with foil to prevent burning. 

Remove from oven and cool before serving. 

Whole Wheat, plant based Pie Crust

2-3 cups whole wheat flour

1 cup coconut cream

Salt (pinch)

1/2 t. baking powder

Mix flour, salt and baking powder then pour onto parchment paper. 

Add coconut cream and cut in with a pastry blender until it resembles coarse pebbles

Gently gather flour mixture into a mound, then cover with parchment paper and smooth out using a rolling pin. 

Turn parchment paper into opposite direction and once again gather mixture into the middle and smooth out again. Add a few teaspoons of water (one at a time as needed). 

Continue to gather, and turn approx 5-7 times until the mixture becomes a homogeneous thin crust. Be gentle and limit over-mixing. It will be crumbly. 

Use parchment paper to transfer crust into pie pan and fill in where needed. 

Beehive Honey & Lemon Poppyseed Hot Pudding Cakes-Plant Based

As a descendant of Utah Pioneers, I love to make these adorable little beehive cakes to honor my heritage, especially on July 24th, Utah's state holiday. I use cast iron molds which create an awesome light outer crust (our favorite part), and depending on how long you bake them, they come our more cakelike (longer bake), or hot pudding like (shorter bake).  

Following is a plant based version of this previous recipe. 

Ingredients:

2 cups aquafaba (chick pea/garbanzo bean juice)

2.5 cups whole wheat flour

1/2 cup oat flour

2 teaspoons baking powder

1/2 teaspoon salt

2 T. poppyseeds

1/2 cup plant based milk

1.5 Tablespoons chia seeds

2 cups honey 

1 medium sized, ripe avocado

1 medium sized ripe banana

2/3 cup plain soy yogurt

1 Tablespoon vanilla

Zest of 1-2 oranges or lemons for added flavor (optional)

Syrup:

1/2 cup raw honey

1/4 cup coconut cream

1/2 teaspoon almond extract 

Preparations:

Whip aquafaba to medium soft peaks and set aside.

Mix wheat and oat flours, baking powder, salt, and poppyseeds together and set aside. 

Add chia seeds to milk, stir, and set aside

~ ~

In a mixing bowl, cream honey, avocado and banana together. 

Gently mix in aquafaba, yogurt, and vanilla. 

Add flour mixture. 

Mix in milk and chia seed mixture, along with orange/lemon zest (if desired)

Pour into prepared pans (lightly coated with coconut oil or coconut cream, then coated with whole wheat flour or lined with parchment paper or large muffin liners).

Bake at 350* for 60-70 minutes.

Allow to cool for 10 minutes, then invert and place on a baking sheet.  

Microwave raw honey and coconut cream for 3-4 minutes until combined and boiling - reaching a syrup like stage. Add almond extract. Spoon or evenly pour syrup over each individual cake, allowing excess syrup to pool around edges. Allow to cool.  

 

Gingersnaps - plant based, gluten/egg/dairy free

Plant based gingersnaps? Finally - Yes please, and thank you!! 

•                 
• These are beautifully crunchy on the outside, and chewy and soft on the inside. Fresh ginger and orange zest give them an extra kick of subtle flavor, and cinnamon and cloves add warmth and depth to these crowd pleasers.
•                
• 1/2 cup coconut cream (solid mass from the top of canned coconut milk)
• 2 cups demerara sugar (evaporated cane juice crystals) 
• 1/2 cup sorghum syrup or molasses
• 1 tsp  vanilla
• 5 cups almond flour 
• 2.5 tsp baking soda
• 3/4 tsp salt
• 2 T. freshly grated (finely) raw ginger
• 2 tsp ground ginger
• 1 T. ground cinnamon
• 1 tsp ground cloves 
• zest from 1 orange
• 3 T. coconut milk or other non-dairy milk
• 1 cup demerara sugar (for rolling)
• In a mixer, cream coconut cream, sorghum/molasses and demerara sugar together. Mix in vanilla, raw ginger and orange zest. Add dry ingredients and mix. If the dough is too sticky, add additional almond flour using 1/4 cup increments. 
• Using spoons, form golf ball sized balls, and roll in additional demerara sugar. Place on cookie sheet, and flatten slightly, using the back of a spoon or a fork. 
•              
• Bake at 350* F. for 10-13 minutes. Remove from the oven and allow to cool on the pan for an additional 10 minutes. 
•                  
• Yield: Approximately 4 dozen cookies
• *These store quite well in the freezer 
• 
  

Vegan/WFPB "Chicken Tortilla Soup" Inspired Black Bean and Rice Soup

After thumbing through several vegan cookbooks tonight, I had decided to make a basic black bean and rice soup. However, as I began collecting ingredients, it morphed into something new, warm, comforting and reminiscent of chicken tortilla soup.
                
This soup comes together quickly and is awesome served over rice, topped with Pico de gallo, diced avocados, tortilla chips, sour cream and cheese (optional).

2.5 quarts boiling water
*2 cups cooked black beans
*1.5 cups cooked white beans
1 quart canned tomatoes (if home canned tomatoes are not available, add an additional 2 Tbsp. Lemon juice, & 1 Tbsp. sweetener such as maple syrup or sugar of your choice for taste as needed)
1/3 c. chopped leeks or onions
5 garlic cloves, diced or crushed
1 Tbsp. cumin powder
1/2 tsp. cayenne pepper (to taste)
1/8 tsp. cinnamon
1/2 cup coconut milk
1/4 cup diced fresh cilantro
1/2 tsp crushed coriander seeds (to taste)
1.5 Tbsp. white miso
1/2 cup Maseca corn tortilla flour
Salt and black pepper to taste

Cooked Jasmine Rice
Pico de Gallo
Diced avocados
Baked corn tortillas broken into pieces
Grated Cheese and sour cream (optional)


Add water to large pan and heat to boiling. While water heats, blend tomatoes until smooth. Add tomatoes to water, then add beans, leeks, garlic and spices. Stir to mix.

Scoop several Tbsp. of liquid into a small bowl, then add miso and mix until smooth. Add this mixture back into the large pan and stir.

Place Maseca flour into the small bowl. Add cool water, mixing until it is a thin paste, (similar to the viscosity of honey), adding water as needed.  Once smooth, add a small amount of the tomato liquid mixture (1/2-1 cup) to the Maseca and stir until smooth. Once mixed, add back to the large pan and stir to combine. This will thicken the soup slightly.

Add coconut milk and cilantro, and season to taste.

To serve, place a serving of rice in the bottom of a bowl, add soup and garnish with Pico de gallo, diced avocados, tortilla chips, sour cream and cheese as desired.

*I pressure cooker or slow cool beans and freeze them in 2 cup quantities.

Marinara all purpose sauce - vegan, whole food/plant based, no oil

I came across a recipe for marinara at brandnewvegan.com which I really liked....with a few tweaks of my own. My family devours this - as in, none left for my lunch the next day! This is vegan, plant based with no oils or processed sugars. And...this handy sauce can be used for a pizza sauce, a dipping sauce, lasagna, spaghetti, served over rice or other grains...so many possibilities!

Marinara

1 medium onion - chopped

1 medium red, orange, or yellow bell pepper - chopped

5 mushrooms - sliced

5-6 garlic cloves, minced

1 quart canned tomatoes, or equivalent (reserve juice)

1 six oz can tomato paste

1/4 cup red wine vinegar

1-2 Tablespoons 100% pure maple syrup

1 teaspoon oregano

1 teaspoon smoked paprika

1 Tablespoon basil

1 teaspoon salt (or to taste - optional)

black pepper - to taste, optional

Heat a saucepan over medium heat. Add oregano, paprika & basil (if using dried spices) and toast lightly, stirring constantly. Add fresh veggies and red wine vinegar. Saute until softened. Add water if needed to keep ingredients from sticking. 

Add tomatoes and remaining ingredients. Use a potato masher to break tomatoes down to desired chunkiness if needed

. Season to taste. 

Simmer over low heat, stirring occasionally for 30 minutes. Add reserved tomato juice or water to thin if needed, or blend if a thinner consistency is desired.