Archive for the 'Food Recipes & Findings' Category

Joan’s Pumpkin Pancakes

Written on October 23, 2016 at 10:33 am

Joan’s Pumpkin Pancakes

Makes about 10 -12 pancakes


Dry Ingredients

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons brown sugar


Wet Ingredients

1½ cups plant milk (I use almond milk, oat milk or soy milk)

1/2 cup organic canned pumpkin pulp

1 teaspoon vanilla extract


Directions

In medium-sized bowl whisk together flour, baking powder, cinnamon, nutmeg and brown sugar.

In liquid measuring cup or small-sized bowl whisk together plant milk, canned pumpkin pulp and vanilla.

Add wet ingredients to dry ingredients and mix until it just comes together.…

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Vegan Pumpkin Bread Recipe

Written on September 22, 2016 at 11:28 am


Pumpkin is one of my favorite ingredients to use in baking during the fall and winter. This pumpkin bread recipe rises well and tastes delicious. This recipe was inspired by Serafina Magnussen’s banana bread in the Crossroads cookbook. I use ground flaxseed not only in my baking but also on top of my cereal, in smoothies and sprinkle it on top of salads. I have a spice grinder so I grind the seeds. Flaxseed is also available ground. Learn about the benefits of flaxseed here. I also use ground flaxseed in my vegan persimmon bread recipe.

Vegan Pumpkin Bread
Preheat oven to 350F

Part 1 (flax seed mixture)
1 tablespoon ground flax seed
3 tablespoons water

Part 2 (dry mixture)
2 ½ cups unbleached all-purpose flour (I use organic unbromated unbleached all-purpose flour from Bob’s Red Mill)
1½ teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon cloves
½ teaspoon nutmeg
½ teaspoon salt

Part 3 (wet mixture)
2/3 cup canola oil
½ cup sugar
½ cup brown sugar
1 tablespoon vanilla extract
1 ¾ cups (full) canned pumpkin (one 15 oz.…

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Host A Summer Solstice Party

Written on June 19, 2015 at 12:33 pm

Host a Summer Solstice Party

I’m having a Summer Solstice Party! Are you? Summer Solstice is the longest day of the year and marks the first day of summer. Summer is about having fun and kicking back. We are celebrating with an outdoor party. Today we made bright colored soy candles to light up the night. Join us in having some fun and welcoming summer!

 

Host a Simple Summer Solstice Backyard Party! 

 

Decorations

Strung lights

Wheel barrel drink holder

Mason jars with flower arrangements

Homemade bright colored veggie candles – the pretty candles we made here

 

Drinks

Mango Iced Tea

Lavender Lemonade

Mojitos

Watermelon Margaritas

 

Menu

SNACKS

Hummus – learn how to make here

Guacamole

Sushi – learn how to make here

DINNER

Paella – learn how to make here

Salad

DESSERT

Fruit kabobs

Homemade popsicles – learn how to make here

Mini Donuts – learn how to make here

Having a party?…

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Vegan Donut Recipe

Written on June 5, 2015 at 9:59 am

A great baked vegan donut recipe that is a healthy alternative to the popular deep fried donut. Easy to make and eat!

Makes about 1 dozen mini donuts or 6 regular size donuts

Dry Ingredients
1 cup unbleached all-purpose flour (I use organic unbromated unbleached all-purpose flour from Bob’s Red Mill)
1/3 cup sucanat or organic cane sugar  or maple syrup (if using maple syrup add to the wet ingredients)
1 1/2 teaspoon baking powder
1/4 tsp salt
1/4 teaspoon ground or grated nutmeg
1/4 teaspoon ground cinnamon

Wet ingredients
1/2 cup soy milk or almond milk or other plant milk
1 teaspoon apple cider vinegar
1 teaspoon pure vanilla extract
2 tablespoons apple sauce (if I have applesauce I use it, if not I don’t and it is fine)
4 tablespoons safflower oil, sunflower oil or olive oil

Directions
Preheat oven to 350ºF

Whisk together the dry ingredients in a large bowl.…

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Chocolate Chip Cookie Day: Joan’s Vegan Chocolate Chip Cookies

Written on May 15, 2015 at 12:24 pm

Happy Chocolate Chip Cookie Day!

In celebration why not make these amazing vegan chocolate chip cookies. The dough freezes great if you want to bake a couple at a time so you can eat fresh baked cookies easily, they sure are irresistible!

Joan’s Vegan Chocolate Chip Cookies
Makes about 2 dozen cookies

Flaxseed Slurry
2 tablespoons ground flaxseed
6 tablespoons water

Wet Ingredients
¾ cup Earth Balance (vegan butter)
½ cup unrefined sugar
¾ cup brown sugar
1 teaspoon vanilla extract

Dry Ingredients
2 cups all-purpose flour (I use organic unbromated Bob’s Red Mill)
¾ teaspoon baking soda
½ teaspoon sea salt
¾-1 cup vegan chocolate chips

 

Directions
Preheat Oven to 325°F

  1. Make the flaxseed slurry: In a small bowl, add water to ground flaxseed and mix together with a fork.
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