My Vegan Food Blog

Some how I LOST my camera.

It is somewhere in my home.. even though I looked everywhere. I hope to find it soon. =/

I’ll keep posting recipes, but sadly I will not have (my own) pictures.

Coconut-Pumpkin Soup

I made this recipe last night for dinner. Oh, it was gooood. I served green beans & toasted (GF) millet bread on the side.

*I did not use the canned coconut milk, but instead the boxed kind. It’s lower in calories & fat.

Ingredients:

• 1 onion (your choice), finely chopped
• oil to saute onion
• 2 cups vegetable broth
• 2-3 cups pumpkin puree
• 1 cup coconut milk
• 1 tbsp coconut sugar (or any sugar you would like to use)
• 2 tsp ground coriander

Directions:

1. Saute the vegetable oil and chopped onion on medium high until the onions are soft and translucent.
2. Add 2 cups water and vegetable bullion (or 2 cups vegetable broth).
3. Add the pumpkin puree and coconut milk, stir to combine. Heat this mixture to a boil, then lower heat and simmer for 5 minutes.

Oatmeal Raisin Cookies

I got this recipe from Ani Phyo’s Raw Food Dessert book. These taste just like the cooked/old fashion kind. I enjoys these so much because they are low fat, unlike a lot of raw desserts. So enjoy! They go great with a nice glass of vegan milk..& a sweet person to share them with.

The Goods:
1 cup oats
1 tsp ground cinnamon
1/2 cup firmly packed pitted dates
1/2 cup raisins

How To Make Them:
Combine oats & cinnamon in processor. Process to small pieces.
Add in dates, process to mix well.
Add raisins, pulse to mix.
Roll into balls & flatten into cookies.

*Will keep for 1 week at room temperature or weeks in the refrigerator or freezer. Thaw for 15 minutes before eating.

Sweet & Cinnominnie Milk

1 cup fortified rice milk
1 scoop RAW protein powder
5-8 dashes cinnamon
2-3 tsp black strap molasses
1/2 tbsp maca powder
1 tbsp roasted tahini
blend & enjoy.

The rice milk has 30% Calcium while the molasses packs a yummy 20% (1 tbsp). The molasses also has 20% Iron. The fortified rice milk also gives you 10% A, 25% D, 15% Phosphorus, 25% B12, & 4% iron. The RAW protein also adds in 17g Protein, 100% D, 4% A, 18% E, 6% K, & probiotics. The tahini 3g protein, 6% Calcium, & 7% Iron.

This smoothie is about 379cals. :) If you leave out the rice milk (& use h20) it will be 239cals. If you leave out the tahini it will be 290cals. If you say bye to both the rice milk & tahini you will be looking at 150cals. Without the protein powder it is 299cals.

My Pumpkin Bread Recipe

*organic

1 & 3/4 cup *buckwheat flour
1/2 cup *brown sugar
1/4 cup *agave or honey
1t baking soda
1/2t baking powder
1/2t sea salt
1/2t *nutmeg, *cinnamon, & *allspice
1/4t *clove
1 cup *pumpkin puree
 1/2 cup *high heat oil (I used sunflower)
3T h2o
1/2 cup *walnuts

1. preheat oven to 325 degrees, if you’re using no honey/liquid sweetener & just brown sugar than you can heat it to 350 degree.
2. grease & flour loaf pan
3. mix flour, sugar, soda, baking powder, salt, & spice
4. in separate bowl mix pumpkin, oil, liquid sweetener, & h2o
5. combine them together, mix well — it will be thick, no worries.
6. fold in nuts
7. pour & bake for 40-50mins or until the top is brown & a fork comes out clean. Reduce time if you’re making muffins or mini loafs

Let it cool for 20 mins & enjoy. I topped it w/ semi frozen coconut oil. It turns out to be a thick bread. Next time I will add in some apple sauce to see if it lightens it up some. I will also use all liquid sweetener since I hate using stuff like brown sugar. It was very good though. I stored it in the fridge & enjoyed the rest tonight w/ my husband. It held up find & tasted just as good as the it did yesterday.