Have To Make... Frozen Banana Bites.

I've had bananas for awhile now and have to do something with them. I'm still not a big fan of just always making banana bread when you have a surplus of bananas (I will be making banana muffins though. That recipe will be up soon.). This is a super fast recipe for the nights when you can't go to bed without a snack. If you let these bites freeze all the way the bananas taste just like vanilla ice cream. Just a tip I thought I'd share for those of you who might miss dairy. Also I didn't have any coconut on hand like the recipe calls for so I topped with some powdered sugar.
 

Frozen Banana Bites

2 large bananas
1/4 Cup vegan chocolate chips
1/3 Cup peanut butter
Unsweetened coconut flakes, for topping

Set out a large plate or bowl with a piece of wax paper on it. Cut up the bananas into good-sized chunks.
Heat the peanut butter and chocolate chips in the microwave on high for about a minute. Then stir until smooth. Dip the banana pieces in the chocolate-peanut butter mixture. Lay them out leaving some space between them on the wax paper. Then sprinkle the unsweetened coconut flakes on top. Transfer to the freezer for about an hour until hardened.

I'm In The Mood For... Cabbage Rolls

I've been dying for cabbage rolls like my Grandmother use to make. This is a great Sunday night dinner idea. If you've never used TVP, you should really give it a try. It's easy to use and is a great replacement for ground meat in any recipe. In other news I got the fever and had to go get another tattoo, this time on my left wrist. Evil cupcakes are awesome.

Sauce

2 cloves garlic, crushed
2 Tablespoon olive oil
2 18-oz cans crushed fire roasted tomatoes
1-Cup vegetable stock
2 1/2 Tablespoon white vinegar
1 tbsp brown sugar

Rolls 


1-cup olive oil
1 large onion, diced
2 cloves garlic, minced
1 small can tomato paste

2 Tablespoon chopped parsley
2 Cups prepared brown rice
1 Cup prepared TVP
1 large heads, cabbage cored

To make the sauce, sauté the garlic with the oil over medium heat for 2 minutes. Add the tomatoes and stock, and let cook for 10 minutes. Add the vinegar and brown sugar and simmer for about five minutes. Add a pinch of salt and pepper, then remove from heat. To make the filling, sauté the onion and garlic for about five minutes, until soft over medium heat. Add the tomato paste, ½ cup of the tomato sauce, parsley, brown rice, and some salt and pepper and mix over medium heat for five minutes, then set aside. To cook the cabbage leaves; bring a large soup pot filled with salted water to a boil. Gently pull away the leaves, trying to keep the whole, and gently place them in the water. Blanche them for about five minutes, until slightly pliable. Run the leaves under cold water, then carefully cut away the thick vein in the centre of each leaf. Spray a pan with cooking spray, and preheat the oven to 350 F. Take about a ½ cup of the filling and place it near the centre of the leaf. Turn in the sides gently, and roll. Place the rolls side by side, with the seam side down in the pan. Ladle the remaining sauce over the cabbage rolls, and bake for 1 hour.

Second Chance... Chocolate Chip Muffins

So, I'm trying my hands at muffins one more time. This chocolate chip recipe turned out much better than my other batch. I had the day off and tried out a few recipes today, some were good others just alright. I'll be posting them other the next few posts and I'll tweak the recipes. I added a picture of the vegan tattoo I got for Valentines Day from my amazing girlfriend to the bottom of this post. Let me know what you think.  

 

Chocolate Chip Muffins

1-2/3 Cups all-purpose flour
2-3/4 teaspoon baking powder
2 Tablespoon sugar (and more for topping)
1/2 teaspoon salt
2 Tablespoon egg re-placer
1-1/4 Cups soy milk
4 Tablespoon canola oil
1 12oz bag of Dark chocolate

Preheat oven to 400 F degrees. Mix flour, baking powder, sugar, and salt in a bowl. Add the oil, soy milk, and egg re-placer to the flour mix and stir until fully moistened. Add the chocolate chips to the batter. Spray the muffin tin, and fill the muffin tins 1/2 to 2/3 full. Bake for about 25 minutes.

Muffin Fail... Oatmeal Raisin Yogurt Muffins

I've had a box of golden raisins for awhile now and I wasn't sure what to do with them. Muffins have been on my brain lately too, so I had to try my hand at baking muffins with the raisins. My lovely girlfriend just bought me a new muffin pan that worked out great so I'd like to send a thanks out to her. These didn't turn out quite the way I wanted but this is still a great recipe to try. I still have a few more baking recipes to post in this series and then I'll get back to more savory dishes. In other news I think on Valentine's Day I'll be getting a tattoo. If I really do it I'll post pictures.

Oatmeal Raisin Yogurt Muffins

1 Cup flour
1 Cup rolled oats
1/2 Cup brown sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
pinch ground cloves
1 Cup soy yogurt
1/2 teaspoon vanilla
2 Tablespoon egg re-placer
2 Tablespoon oil
1/2 Cup golden raisins

Preheat oven to 350 F. Lightly grease muffin tin. Stir together dry ingredients. In a measuring cup, whisk together wet ingredients. Stir the yogurt mixture into the flour mixture until just combined. Divide the batter into the 6 muffin cups and bake for about 25 min.

Quick Sugar Fix... Covered Pretzels.

This might be the easiest recipe I've ever posted but most times easy and simple are delicious. Anything covered in chocolate is good and it's no secret that the salty crunch of pretzels is amazing coated in chocolate. There is no wrong way to make these and you can add any toppings you like to jazz them up. Have fun and don't forget to share.

Covered Pretzels

15 Pretzel rods
1 cup dark chocolate chips
1 Tablespoon peanut butter
Peanuts, coconut flakes, and sprinkles (for toppings)

In a shallow microwave safe bowl, heat the chocolate and peanut butter and stir until smooth. Lay out a cookie sheet topped with wax paper and set aside. Using a spatula to help spread, dip the pretzel rod in the chocolate. Coat about 3/4 of it with a thin layer of chocolate (I also used white chocolate and butterscotch). Roll the pretzel in the toppings. Set rod on wax paper. Place in your fridge until firm.

Snack For The Super Bowl... Peanut Butter Fudge.

Today is the Super Bowl, but I'm not really into that whole scene so I did some more baking tonight. This fudge is amazing (but really I've never met a fudge I didn't like). I think next time I make this though I will add a little more peanut butter because there can never be to much PB. If you like sweets definitely give this recipe a try and I'm still in the baking mood so keep your eyes open for the next post.    

Peanut Butter Fudge

3 Cups of confectionery sugar
1  1/4 Cup of peanut butter
1/2 Cup of crushed peanuts, unsalted
1/4 Cup of non-dairy milk
1 1/2 Tablespoons of vegan margarine
1 Tablespoon of peanut pieces, unsalted
1 teaspoon of molasses
1 teaspoon of vanilla

In a double broiler, combine all ingredients expect the peanut pieces, and stir until smooth. The mixture should be warm in a few minutes. Pour the mixture into a 4x6-ish pan.  Quickly, top the heated fudge with the peanut pieces. Allow at least 2 hours to cool.

Something Baked... Pumpkin Pie.

Baking is a great stress reliever. This is the first recipe of a few baking recipes I'll be sharing over the next few posts. A classic pumpkin pie is always a treat and this recipe will not let you down. I finished my first few sets of plugs as well and pictures are below. 





 Pumpkin Pie


Crust
1 1/2 cups flour
2 tsp sugar
1 tsp salt
1/2 cup vegetable oil
2 Tbs soymilk

Filling
1 Tbs potato starch
1 1/2 cups soymilk
1/2 cup brown sugar
2 cup fresh cooked pumpkin, pureed
1/2 cup brown sugar
2 Tbs fresh ginger chopped in food processor
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cardamom
3 tsp egg replacer plus 4 Tbs water (equivalent of 2 eggs)
1 Tbs vanilla reduced with about 1/2 cup brown sugar and 1 Tbs potato starch and water

 Crust: Combine flour, sugar and salt in a 9 or 10 inch pie plate. Mix with a fork until wel blended. In a separate bowl, combine oil and soymilk. Beat until blended. Pour over flour mixture. Mix with fork until combined. Knead lightly with fingers for 2 - 3 minutes. Press firmly against bottom and sides of pie plate

Filling: Preheat oven to 350° Combine potato starch with just enough water to dissolve (about 1 tablespoon) Pour multi-grain milk in saucepan. Whisk in brown sugar and potato starch. Heat unti almost boiling. Cook over medium to medium-high heat for 12 - 15 minutes, stirring occasionally. Do not boil. The goal is to reduce mixture to yield 1 cup liquid. Remove from heat. Set aside. Combine pumpkin, sugar, ginger, cinnamon, nutmeg, cardamom, egg replacer and vanilla. Whisk until smooth. Add 1 cup of milk reduction. Whisk until combined. Pour into Whisk until smooth. Add 1 cup of milk reduction. Whisk until combined. Pour into uncooked pie crust. Bake in preheated 400°F oven for 45 - 50 minutes or until a tester inserted in the center comes out clean. nserted in the center comes out clean. Cool uncovered on wire rack for 1 - 2 hours. Refrigerate. Best served chilled.


Plugs:

Day Five... Stuffing.

Hey everyone, I'm just coming off of a five day fast and I'm feeling amazing. Fasting is a great way to clear your mind and get rid of some of the toxins our bodies store. I have a back log of recipes to post but they are all great and this is one of them. I've been eating stuffing a lot lately and this is a recipe I put together and it turned out delicious. This stuffing is great on its own or used as the stuffing in any other recipe. I've been feeling really crafty lately too, I'm trying my hand at making plug earrings. I'll post some pictures when I'm done.

 

Apple Chestnut Stuffing

6-7 Cups diced bread cubes
3 Tablespoon Earth balance
1 Cup onion, chopped
1 1/2 Cups celery, sliced thin
1 Cup carrots, chopped
1/2 Cup parsley, finely chopped
1 Tablespoon vegan poultry seasoning (optional)
1/4 teaspoon black pepper
1 Cup roasted chestnuts, chopped
1/4 Cup roasted chestnuts, whole
1 medium apple, chopped
5 leaves fresh sage, chopped
1 1/4 Cups vegetable broth
2 links Vegan Sausage, chopped (about 1 1/2 cups) Field Roast Grain Meat Co. brand



Slice bread into small cubes. Set aside. Prepare the diced vegan sausage by sauteing in a skillet until the bits become browned and a bit crispy on the outside. Set Aside. In a medium soup pan, turn heat on med-high, and melt in the Earth balance. Add the celery, carrots, onion, parsley and poultry seasoning. Saute until tender. Add in the black pepper, chestnuts, apple and 1/2 of your sage. Saute until tender. Add in the remaining ingredients: walnuts and your veggie broth. Let
simmer for a few seconds and go grab your bread. Fold in your bread cubes. You may need to add more or less bread cubes depending on the dryness of your bread. Fold in your sausage bits and last bits of fresh sage. In a large casserole dish, bake at least 20-25 minutes at 400
degrees.

I Aint Missing You... Vegan McRib.

There are so many TV commercials for fast food on these days it could drive you crazy seeing all that meat and fried food. It's always a good idea to stay away from those places, a lesson I'm glad that I've learned, but their is no reason you can't make healthier vegan versions for you or your friends at home. I love making vegan versions of popular food just to show people that being vegan doesn't limit what you can have. Do it better without the death. Here is a quick and easy recipe for the McRib that takes no time at all. 

 

 

Vegan McRib

pickle, sliced for topping
raw onion, Sliced for topping
1/3 of French Baguette, cut in half
1 Morning Star BBQ riblet
2 Tablespoon vegan BBQ sauce*
1 Tablespoon olive oil
sesame seeds

Pre heat oven to 325 F. Take riblet and coat with BBQ sauce. Place riblets on sheet pan and place in oven for 10 minutes. Take baguette and brush with olive oil, dust with sesame seeds. Place baguette on racks in oven and toast for 3 minutes. Assemble riblet, bread and toppings.

*Vegan BBQ Sauce

1/2 cup ketchup
1/2 cup chili sauce
2 tablespoons cider vinegar
1 tablespoons yellow or Dijon mustard
1/4 cup brown sugar
pinch garlic salt
2 teaspoons liquid smoke

Combine all ingredients in a bowl and chill.

Back At The Stove... Crazy Good Pizza.

Hello Everyone, I'm back and couldn't be more excited about it. I hope the New Year is treating all of you well. The last few months have been so crazy busy and I've been sick off and on. Im sorry I just left you thinking I was dead or something. I haven't stopped my cooking though and I'm going to be starting again right where I left off. I have a new plan for what I'm doing. I don't just want to share vegan recipes, I want you to understand how important the choices we make and the things we do really are. Cooking is about enjoying yourself not just feeding yourself. Make what you love and it will show in your food. The world needs more love in it, so live, cook, and pass it around. That being said, pizza is one of my all time favorite foods and is super easy to get right. This is a great recipe to make if your having a little get together at your house or if your just getting off work and need a quick meal. I used the pepperoni recipe from my last post like I promised.

 

Crazy Good Pizza 

1 Whole wheat crust*

2 ounces pizza sauce**

enough sliced pepperoni to top

1/2 Cup Daiya shredded cheese
5 sliced button mushrooms, sauteed 


Place clean ceramic tile onto the bottom of a cold oven and turn the oven to its highest temperature, about 500 F. If the oven has coils on the oven floor, place the tile onto the lowest rack of the oven. Split the pizza dough into 2 equal parts using a knife. Flatten into a disk onto the countertop and then fold the dough into a ball. Sprinkle flour onto pizza peel and place the dough onto the peel. Using your hands, form a lip around the edges of the pizza. Stretch the dough into a round disc, rotating after each stretch. Shake the pizza on the peel to be sure that it will slide off. Brush the rim of the pizza with olive oil. Spread the pizza sauce evenly onto the pizza. Sprinkle the cheese and top with toppings. Slide the pizza onto the tile and bake for 7 minutes, or until bubbly and golden brown. I know your going to want to dive right in but let rest for a few minutes before slicing.


*Whole Wheat Dough

  1 teaspoon white cane sugar
  1 1/2 cups warm water
  1 Tablespoon active dry yeast
  1 Tablespoon olive oil
  1 teaspoon salt
  2 Cups whole wheat flour
  1 1/2 cups all-purpose flour

In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy. Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size.  


** Pizza Sauce

  1 teaspoon vegetable oil
  1/2 small onion, diced
  1 cloves garlic, minced
  5 large tomatoes, cubed
  1 small green bell pepper, diced
  1/2 teaspoon salt
  1/2 teaspoon black pepper
  1 teaspoon dried basil leaves
  1/2 teaspoon dried oregano 

In a pan, saute onion and garlic in the vegetable oil. Place tomatoes into onion and garlic mixture. Stir in diced bell pepper, salt, pepper, basil and oregano. Let simmer for 20 minutes, stirring occasionally.

Why Buy What You Can Make Yourself... Seitan Pepperoni.

I really wanted some pepperoni pizza but didn't want to buy the sodium filled store bought vegan pepperoni slices. I had a recipe laying around that I made when I first became vegan and thought I'd give it another try. I've had a lot more practice making seitan since than and it turned out great. I'll post the pizza I made in another post sometime. Keep the MOFO going. 

Seitan Pepperoni

1 1/4 cup vital wheat gluten
1/4 cup nutritional yeast
3/4 teaspoon salt
3 teaspoon smoked paprika
1 teaspoon black pepper
1/2 teaspoon red pepper flakes
3/4 teaspoon mustard seeds
1 teaspoon fennel seeds
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 Tablespoons cashew butter
2/3 cup water
4 Tablespoons ketchup
1 teaspoon Liquid smoke
1/4 teaspoon agave nectar
few drops of red food coloring

Preheat oven to 325 F. Mix dry ingredients in a large bowl. Put the cashew butter in a smaller bowl, and slowly mix in the water. Add the remaining wet ingredients to the small bowl and blend well. Pour wet mixture into the dry, stirring well. Remove from the bowl and knead for a few minutes, making sure the ingredients are distributed well. Add the food coloring and knead for a red tint. Roll into log, about 7 inches long. Place the log on foil and roll it up twisting the ends to seal. Bake for one hour and 15 minutes, turning over after 45 minutes. Slice as needed.

She Made It Vegan For Me... Breakfast Fruit Pizza.

Every time I go food shopping I keep seeing these new Eggo breakfast pizzas. Of course thier not vegan but that doesn't keep me from staring at them as I walk down the aisle. Well after weeks of watching me eye them my amazing girlfriend made me a delicious vegan version. I know that her recipe tastes a million times better than Eggo could ever do so I had to share it here.

Real

 

Vegan

 

Breakfast Fruit Pizza

one Napoli style vegan pizza crust

1/2 cup vegan strawberry yogurt

4 large strawberries

one banana

1 cup blueberries

1 cup golden raisins

2 kiwis

1/4 cup of granola

First, following the instructions on the crust pre-bake it till done. Then spread the yogurt over the crust. Then cut the fruit into small enough pieces to vary each bite of the pizza. Next arrange the fruit on the cooked crust, using more yogurt for paste if needed. Sprinkle on granola.

It's Really Cold This Time... 3 Bean Pumpkin Chili.

It's finally cold outside here and this chili recipe is one I've been wanting to make for awhile. It sounds a little strange but it turned out even better than I thought it would. This is a short post today, my refrigerator broke last night and I'm dealing with that now. Good times. 

3 Bean Pumpkin Chili

1 onion, diced
3 cloves of garlic, minced
4 cups cooked beans (Black beans, red kidney beans, white beans)
1 cup frozen corn
1 1/2 cups rolled oats
2 cups fresh pumpkin puree
2-15 oz cans of fire-roasted diced tomatoes, with liquid
1 cup vegetable broth
1-1/2 tbsp smoked paprika
3 tsp chili powder
1-1/2 tsp dried oregano
1 tsp rubbed sage
1/4 tsp cayenne

Heat 1/4 cup water in a large stock pot and add onion. Saute unti translucent. Add garlic and saute until fragrant. Add spices and stir to coat the onions, saute for 1-2 minutes, stirring constantly. Pour in vegetable broth and allow to simmer for about 2 minutes. Add the remaining ingredients and bring to a boil. Lower heat and cover, simmer for 45 minutes stirring occasionally. Season with salt and pepper to taste, and serve.

Let's Try This Again... Deviled Eggs.

I'm still alive, healthy and it's still the MOFO so all is right with the world. If you think way back one of my first recipes I shared on here was potato deviled eggs. They were really good but a few days ago I was looking around online and found an amazing looking recipe for them made of tofu. It's super easy and taste just like the real thing, it's almost creepy. You have to use black salt though or they are not the same. You can find it online and it's definitely worth it.

Tofu Deviled Eggs 

1 pound extra firm tofu
Half 12.3-ounce package of firm silk tofu
1 cup cooked white beans, drained and rinsed
2 Tablespoon vegan mayonnaise 
1 Tablespoon yellow mustard
1 teaspoon turmeric
1/2 teaspoon. black salt (plus 1 Tablespoon for spreading on tofu egg whites)
1 Tablespoon dill pickle relish
1/2 Tablespoon red onion, very finely minced
Black pepper, to taste
Paprika, for garnish

Drain water from the extra firm tofu. Cut it in half. Then cut each half into four quadrants. Slide a knife on the side of each quadrant to cut three squares from each. Set aside. Place the silk tofu, beans, mayonnaise, mustard, turmeric, and one teaspoon black salt into a food processor. Process for about a minute or until smooth. Transfer to a mixing bowl and stir in relish, onion, and black pepper. Set aside. Pour the other tablespoon of black salt into a small bowl. Using your fingertip, rub a touch of black salt on each white firm tofu square. Top each square with a one teaspoon of the yellow silk tofu mixture. Sprinkle with paprika and top with chives

Just Like Grandma Use To Make... Apple Cheddar Cheese Pie.

I've been wanting to make a pie for awhile and I had some great apples laying around so, here is my old school apple cheddar pie. My grandmother would make this recipe right around this time of year when I was a kid. It's something I always looked forward too, cheese and apple go great together too, so don't be scared. This is as close as I could get to her recipe, it was almost as good but it's hard to replace your grandmothers food.

Apple Cheddar Cheese Pie

2 cups all-purpose flour
1 cup wheat flour
1/2 teaspoon salt
1 cup earth balance, chilled
1/2 pound  rice cheddar cheese
1/4 cup ice water
1/4 cup white vinegar
7 large fuji apples - peeled, cored and sliced
3 tablespoons lemon juice
1 1/2 cups white sugar
1/2 teaspoon ground cinnamon
1 tablespoon unsalted butter
1 tablespoon orange sugar

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours. Pre-heat oven to 450 F. Roll out bottom crust with rolling pin and place in pie pan. Roll out top crust and set aside. Toss sliced applies in lemon juice and pour off excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork then trim excess dough. Cut a few slashes in top crust to allow steam to escape (I used a leaf cookie cutter to put a hole in the center of my top crust). Place in pre-heated oven for 15 minutes. Turn down oven to 350 and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with melted earth balance, and sprinkle liberally with orange sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.

Quick Lunch Before Work... Spinach and Potato Curry.

I had to work today and I was starving before I had to go in. This is a great curry that I made real fast before I had to leave. It made a great lunch and would be perfect anytime. It's a little spicy so now I'm wide awake before work. Get the word out about how easy and great it is to be vegan.

Spinach and Potato Curry 

1 1/2 lbs  potatoes
1 lb fresh spinach, chopped
1 medium onion
1 teaspoon grated fresh ginger root
4 garlic cloves
1/2 teaspoon turmeric powder
2 teaspoon cumin seeds
1 teaspoon red chili powder
1/2 teaspoon curry powder 
2 medium tomatoes
1/2 cup coconut milk

Scrub potatoes and boil them in their skins until almost, done. Leave to cool, then cut into small cubes.  Meanwhile, if using fresh spinach or kale, remove the coarse stalks then rinse and cook gently for 10 minutes, in just the water clinging to the leaves in a covered pan. Cool and chop. Chop the onion finely, crush or finely chop the garlic and finely chop the tomatoes. Measure the spices out into a little bowl.  Now brown the onion in a little vegetable stock until golden brown.  Add the ginger and garlic to the pan and stir for a moment. Add the spices, and a little more vegetable broth with the coconut milk. Cook for a few minutes, then add the tomato. Cook gently 3-5 minutes. Add the potatoes and spinach, mix well then cover and simmer gently until ready, stirring once or twice to prevent sticking.

Day 7... Brussel Sprouts With Wild Mushrooms.

Sunday is my weekly day off so I finally found time to get in the kitchen and try some recipes. I'm in love with Brussel sprouts and have been wanting some for weeks. This is a great, quick, and simple recipe that anyone can whip up. Today (Day 7) of the vegan MOFO went by so fast but this dish made me slow down and really enjoy tonight. It's the simple things in life that make life better. Be yourself and get the word out.

Brussel Sprouts with Wild Mushrooms

1 Tablespoon olive oil
3 shallots, chopped
15 Brussel sprouts, sliced in half
6 or 7 mushrooms, sliced
2 sprigs fresh thyme, leaves removed
Splash of vegetable broth
Salt and pepper to taste

In a small pan heat olive oil and add shallots, cooking until translucent. Add Brussels sprouts and cook until browned and just tender. Remove shallots and sprouts to a bowl and set aside. Add more oil to the pan if necessary and add mushrooms and thyme leaves, cooking until tender. Add a splash of vegetable broth and salt and pepper to taste. Return shallots and sprouts to the pan and cook afew more minutes.

Something Different... Pumpkin Whoopie Pie Cake.

I keep seeing whoopie pies everywhere and thought I would try to make some. They didn't turn out like I wanted so I made the recipe into a giant whoopie pie cake. It worked out much better than the pies. I'll try again sometime in the future with the pies and post that recipe. Happy vegan MOFO day 4. 

 

Pumpkin Whoopie Pie Cake

Cake Layers:

1/2 cup earth balance, room temperature
1 1/4 cups cane sugar
1 egg re-placer
1 cup almond milk, room temperature1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup wheat flour
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
Pinch salt

Filling:

4 ounces soy cream cheese, room temperature
1/2 stick earth balance, room temperature
2/3 cup confectioners sugar
1/4 cup canned pumpkin puree
1/4 teaspoon ground cinnamon
Pinch salt

Preheat oven to 400 F. Using a stand mixer, add the butter and sugar and beat together until light and fluffy. Add the egg re-placer, then the almond milk and the vanilla. Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Add the dry ingredients in increments to the wet ingredients. Mix until just combined. Split the batter between to cake pans. Put in the oven and bake for 10-12 minutes. Remove from oven and let cool. Beat together the cream cheese and butter, in a small bowl, until smooth. Slowly add in the confectioners sugar. Once smooth, add the pumpkin puree, the cinnamon and a pinch of salt. Beat until smooth and well mixed. To assemble the cookie, spread the filling to the flat side of each cake  and sandwich with another. Transfer to a serving platter, slice like a cake and serve.

Snack Time... Awesome Granola.

When I was a kid I had never heard of granola but if I had I would of eaten it everyday. It is a great snack and super healthy but sweet enough to fool your body that it's not. There is really no wrong way to make it and you can add almost any of your favorite fruits and nuts. This recipe is a great starting point though.

Awesome Granola

3 cups rolled oats
1 cup almonds
1 cup cashews
1/2 cup peanuts
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Preheat oven to 250 F. In a large bowl, combine the oats, nuts, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Left Over... Candy Corn Bark.

Happy Vegan Month Of Food. 11/01 was world vegan day, sorry I missed it but work has been taking up all my time. I had so much of that awesome candy corn left over that I thought I'd find something to do with it. I've been wanting to make yellow corn brittle for awhile now but just haven't gotten around to it so here is a candy version: candy corn bark. I had a little vegan white chocolate left so this is a recipe of left overs and it's so tasty. 

Candy Corn Bark

3 cups vegan white chocolate chips
1 cup candy corn
orange food coloring

Prepare a cookie sheet by lining it with aluminum foil. In separate bowls, melt the chocolates in the microwave or over a double boiler. Stir 1/2 cup candy corn into the 1/2 of chocolate, and pour the chocolate onto the foiled pan. Using a spatula, smooth the chocolate out in an even layer. It does not have to cover the whole pan. Add a few drops of food coloring to chocolate and use toothpick to swirl color into chocolate. Place the remaining ½ cup candy corn over the wet chocolate, sprinkling randomly and pressing them gently into the chocolate until they adhere. Put the chocolate in the refrigerator for 30 minutes to harden. When the bark is firm, remove it from the foil and break it into pieces.