VeganMoFo: Happy Halloween!

Halloween Cookies

Happy Halloween and happy last day of VeganMoFo!

Ghosts!

 Today I made an assortment of cookies! Sugar cookies in the shape of pumpkins, kitties, and ghosts. The kitties have cinnamon sugar on them, the pumpkins have orange icing, and the ghosts have a glaze made of powdered sugar, melted EB, almond milk, and a little bit of vanilla.

Pumpkin Spice Cookies

These beauties are pumpkin spice cookies! They are big and soft and oh sooo good! I used this recipe and used a flax egg, EB, and my own roasted pumpkin.

Pumpkin Chocolate Chip Muffins

Pumpkin chocolate chip muffins from Vegan Cupcakes Take Over the World made with more roasted pumpkin!

Kittie and Cookies

How hilarious is this – the kittie wants to inspect the halloween kittie cookies!

And a halloween post wouldn’t be complete without my english bulldog in her halloween costume:

Violet!

Happy Halloween!

VeganMoFo: Quickie Weeknight Dinner

Weeknight Dinner

 Cold, windy nights equal comfort food for me. Here is a quick and easy bow tie pasta with Daiya cheese, sprinkled with bread crumbs and baked. Next to that you see Field Roast’s  Smoked Tomato loaf which is fabulous and all you have to do is heat it up! I typically put it in a baking dish, pour a bit of veggie broth over it, and bake it for about 15-20 minutes – yum! Here’s a close-up of the baked mac n cheese:

Mac N Cheese

 And last but not least are some corn fritters:

Corn Fritters

 These have garlic scapes in them and this added a really nice flavor!

Sorry for the short weeknight post but I plan to have lots of Halloween goodies in the final days of VeganMoFo!

Til next time…

VeganMofo: Corn Salad!

Corn Bean Salad

Corn Bean Salad

So I am starting to get a bit paranoid that my supply of fresh sweet corn is about to come to an end. I love eating seasonal, local produce because it just tastes better but I typically get sad when certain things “go away”, especially corn! I can’t complain though, I have eaten a ton of corn this season and plan to buy one last batch and freeze it so I can still get my fix.
Corn Salad

Corn Salad

This corn salad is 3 ears of fresh raw corn, 1 can of cannellini beans, and a handful of halved cherry tomatoes. The dressing is 3 tbs of olive oil, 2 tbs of apple cider vinegar, the juice of a lemon, 1 tbs of agave, about 2 tbs of fresh dill, and salt & pepper. Give that a wisk and toss all together. This is a great salad to have on hand for lunches, in pitas, or on top of lettuce for a complete meal. Fresh raw corn is so sweet and crunchy, I can’t get enough of it.
Corn Salad Close-Up

Corn Salad Close-Up

So run to you local farmer’s market and pick up some fresh corn before its all gone!
Til next time…

 

VeganMoFo: Vegan Brunch and More!

Waffles with Pears

Waffles with Pears

I can’t think of a better way to start the weekend than to prepare a delicious brunch! This one is brought to you by the fantastic Vegan Brunch  cookbook. Seriously, if you don’t have it yet, what are you waiting for! Tempeh bacon, peanut butter waffles, and pears simmered in brown sugar, Earth Balance, cinnamon, and allspice! I must say that peanut butter and pears go great together.

And to continue with the fall theme and my current obsession with apples, I made a batch of apple muffins from VWAV:

Apple Muffins

Apple Muffins

The brown sugar topping on these is sooo good!
Muffin Close Up

Muffin Close Up

These muffins are chock full of apples and are great with a strong cup of coffee!
So in attempt to be a better mofo’er this week, that will be it for it now but stay tuned for more…

I’m a Bad Mofo’er…

Tempeh Bacon Pita

Tempeh Bacon Pita

So I’m not quite sure if I’d like to believe that you have noticed I haven’t posted this week or that you haven’t… I’ve been super busy and have not cooked or had the time to blog. Please accept my “bad mofo” apologies and I promise to make it up by staying in the kitchen all weekend!

For now, feast your eyes on the yummy tempeh bacon pita and stay tuned…

VeganMoFo: Baked Apples!

Baked Apples!

Baked Apples!

I can’t think of a better way to celebrate the beginning of cool weather than with baked apples!
Apples

Apples

These babies were baked @ 400 degrees for an hour, The syrup is 1/2 cup of brown sugar, 1/4 tsp. of cinnamon and allspice, 2 tbs. of melted EB margarine, and 2 tbs. of rum. Give that a whirl, pour it on top of the apples in a baking dish and pop in the oven! Your house will smell wonderful and they are simply delicious.
Yum!

Yum!

So happy VeganMoFo Friday and stay tuned for more!

More Terry Hope Romero Love: Creamy Corn Empanadas!

Creamy Corn Empanadas

Creamy Corn Empanadas

Everyone that knows me knows I love corn – heck, I think it should be its own food group – its that good and versatile! When I saw this recipe on the tester site for Terry Hope Romero’s upcoming Vegan Latina  book (yeah, yeah, I’m talking about this again!) I knew I had to make it. Creamy corn with garlic scapes in an empanada – need I say more!!

Soup & Empanada

Soup & Empanada

To go with these lovely empanadas I made pumpkin soup. I roasted the pumpkin @ 400 degrees for 45 minutes, let it cool, and scooped out the flesh. In a stockpot I added 1 tbs. of olive oil, 2 cloves garlic and 1 medium onion chopped. Then I added the pumpkin, 2 cups of vegetable broth, 1/4 tsp.of cinnamon & chili powder, 1 tbs. of agave, and 1/2 cup of soy creamer. I let that simmer for about 20 minutes and then put in the handy dandy emersion blender and simmered for about another 15 minutes. All I can say is pumpkin soup and corn empanadas are like hand in glove – perfect!
Pumpkin Soup

Pumpkin Soup

Soup is garnished with a few cilantro leaves and homemade roasted pumpkin seeds ( you don’t throw those away do you?!)
All in all a fantastic meal! For those of you keeping track from my Farmer’s Market post that is all of the corn and one pumpkin gone…


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