Pumpkin Spice Muffins

muffinsThese tasty muffins are standard in my seasonal recipe rotation. They are moist and richly flavored with cinnamon, nutmeg, allspice and ginger.

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This is a quick and easy recipe, too, from my favorite vegan chef, Isa Chandra Moskowitz of The Post Punk Kitchen.

Pumpkin Spice Muffins

recipe courtesy Isa Chandra Moskowitz (isachandra.com)

Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1 cup pureed pumpkin (Fresh or from a can; don’t use pie mix)
  • 1/2 cup soy milk
  • 1/2 cup vegetable oil
  • 2 tablespoons molasses

Directions:

Preheat oven to 400°F. Lightly grease a twelve-muffin tin.

Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, soy milk, oil, and molasses. Pour the wet ingredients into the dry and mix.

Fill the muffin cups two-thirds full. Bake for 18 to 20 minutes, until a toothpick or knife inserted in the center comes out clean.

I like to bake the muffins and let them rest for a few hours. It actually seems to more

fully develop the flavor of the spices. These also freeze very well. Enjoy!

Vegan Creme Brûlée

 

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Yes, you read that right. Creme brûlée. Silky smooth and creamy sweet. And can I just mention, so easy that I memorized the recipe after the first time I made it?? Now I can just whip it up at the drop of a hat, using pantry staples. Sound to good to be true? Well, it’s true. So, check this out…

Vegan Creme Brûlée 

adapted from a recipe by Chloe Coscarelli

1 can full-fat coconut milk (14.5 oz)

1/2 cup sugar

pinch salt

1/8 tsp. ground turmeric (for color)

1/4 cup non-dairy milk, unsweetened

1/4 cup corn starch

1 tsp. vanilla

4 tsp. brown sugar (optional)

Method:

Stir together coconut milk, sugar and salt in a medium saucepan and bring to a boil over medium-high heat, whisking occasionally to make sure sugar is fully dissolved.

Meanwhile, whisk together in a small bowl the cornstarch and milk. When coconut milk mixture comes to a boil, reduce heat to low and slowly add the cornstarch mixture, whisking constantly until custard is thick. Remove from heat and stir in vanilla.

Transfer to dessert dishes and chill at least 3 hours before serving.

If you want to dress to impress, sprinkle a coating of brown sugar on top of each serving and caramelize with a kitchen torch until a crisp shell forms on top. Enjoy!

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Double Chocolate Brownies

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My very favorite dessert is and has always been chocolate brownies. This recipe takes the cake! I finally found a rich, fudge, dark chocolate brownie experience spiked with coffee, that rivals even conventional recipes. I am serious. Try this recipe for yourself!

Dark Chocolate Brownies

Recipe courtesy The Sticky Fingers Bakery Cookbook

by Doran Petersan 

Ingredients:

  • ⅔ cup Coffee, brewed
  • 1 tbsp. Earth Balance non-dairy margarine for baking
  • 2 ounces dark chocolate, chopped
  • 19.6 ounces sugar, weighed
  • 4 ounces Cocoa, weighed
  • 1 ½ teaspoons Sea salt
  • ⅔ cup Canola oil
  • ⅔ cup Water
  • 1 tbsp. Vanilla
  • 11 ounces All-purpose flour
  • 1 teaspoon baking powder
  • ¾ cup chocolate chips

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1. Preheat oven to 350. Grease a 9 x 13 inch baking pan.:
2. Using a double boiler, heat coffee, margarine and dark chocolate, stirring until chocolate is melted and ingredients are thoroughly combined.:
3. In bowl of a stand mixer, combine sugar, cocoa powder and salt and mix together with paddle attachment.:
4. Add oil, water and vanilla and mix to combine.:
5. Add coffee mixture and mix to combine.:
6. In a separate bowl, mix together the flour and baking powder. Stir in the chocolate chips. Add the dry ingredients to the wet ingredients and mix until ingredients are incorporated.:
7. Pour the batter into the prepared baking pan and bake for 45-55 minutes until toothpick comes out clean. Cool completely before cutting.:
Yield:  12 really big brownies or 24 small

 

Eggless Tofu Salad

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This is a quick and easy sandwich filling and certainly one of my husband Steve’s favorites. He’s what I lovingly refer to as a “meat and potatoes” vegan, and so am I, to some extent. We were both raised on the standard American diet which included familiar lunchbox staples such as tuna fish, chicken and egg salad sandwiches. We like veganized versions of homestyle, familiar dishes we grew up on as well as some of the more modern veggie dishes.

Interesting thing about these fillings, they are all made pretty much the same. This recipe is adaptable to chicken substitutes like soy curls and seitan and also mashed chickpeas that can stand in for tuna fish.

So this is my version, and I think it’s pretty darn close to the original in terms of flavor. I like a few high notes–sweet relish, tangy onion, crunchy celery and lots of black pepper. All of these ingredients are adjustable to suit your taste, so give it a try!

Eggless Tofu Salad

Recipe by Melanie daPonte

14 ounces Tofu, extra firm, drained
¼ cup vegan mayonnaise
2 tbsp. Sweet relish
1 stalk Celery, finely chopped
2 tbsp. Red onion, finely chopped
½ tsp. Turmeric
1 tsp. Dill, dried
¼ tsp. Salt
¼ tsp. Pepper
2 tsp. Dijon mustard

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Drain tofu, squeezing out any excess liquid. Crumble with hands into large mixing bowl. Add remaining ingredients and blend well to incorporate to a smooth, spreadable consistency.

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I cannot stress enough the importance of tasting for seasoning. If you like more salt, add it now. If you like it sweeter, add more relish, etc. Make this recipe your own, and you won’t regret it.

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Almond Ginger Cookies (Gluten and soy free)

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Finally! A moist, chewy, gluten-free cookie made with whole, natural ingredients. I love this recipe because it is simple and easy–no science project here, just straightforward mix and bake.

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I found this recipe video by Emily Phares online and it made me laugh. The girls were so cute, I just had to give it a try

 

Gluten-Free Carrot Cake with Vanilla Buttercream

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Yes, all you gluten-free vegans, you CAN have your cake and eat it too! They said it couldn’t be done, but here it is–a delicious, moist, sweet carrot cake, that tastes in my opinion, even better than conventional.

Here’s the secret–superfine brown rice flour. I know it’s pricey, but trust me it’s worth it. The texture is light, not the least bit grainy like regular brown rice flour. I purchased a 3 lb. bag through Amazon.com for about $15.

Gluten-Free Carrot Cake

from “Gluten-Free Vegan Cupcakes” by Audrey Snowe

1 cup plus 1 tbsp. Superfine brown rice flour

1/3 cup plus 2 tbsp. Potato starch

2 tbsp. Tapioca starch

1/2 tsp. Xanthan gum

2 tsp. Baking powder

1/4 tsp. Salt

2 tsp. Cinnamon

1/2 cup Almond milk

1 cup shredded Carrots

1/3 cup Orange juice

1/4 cup canned pureed Pumpkin

1/2 cup unsweetened shredded Coconut

1/2 cup chopped Walnuts

1/2 cup raisins (optional)

1 tbsp. Maple syrup

2 tbsp. Canola oil

1 cup sugar

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Method:

Preheat oven to 350 degrees. Prepare 12 muffin cups. Whisk together dry ingredients except sugar and set aside. Combine all wet ingredients well then add the sugar and whisk until thoroughly combined. Gently fold the DRY into the WET ingredients careful not to over mix.

Fold in the nuts, coconut and raisins, if using.

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Scoop batter in muffin cups with an ice cream scoop. Bake in the middle oven rack for 20 minutes–using the toothpick test. It should have just a bit of crumb adhering to it. Be careful not to over bake.

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Meanwhile prepare the frosting.

Vanilla Buttercream Frosting

Recipe courtesy Isa Chandra Moskowitz

1/2 cup Non-dairy margarine

1/2 cup Shortening

1/2 cup Powdered sugar

1 1/2 tsp. Vanilla

1/4 cup Non-dairy milk

Pinch of salt

Method:

In a large electric mixer bowl with paddle attachment, cream the shortening and margarine together until smooth and well combined. Next, incorporate the powdered sugar about 1/2 cup at a time, until well blended. Be sure to scrape down the sides of the bowl so there are no lumps hanging around later. Beat in the milk and vanilla with a pinch of salt until smooth and fluffy.

Makes plenty of frosting (about 4 cups) for 12 cupcakes with some leftover for next time. This frosting freezes very well in an airtight container. Just make sure it is completely thawed before using.

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