Tag Archives: vegan

Harvest Pumpkin Pie

Pumpkin pie has always been a staple in my home on the holidays. It’s rich creamy texture blended with fragrant pie spices is warm and comforting and brings back many happy memories of childhood. That’s why when I decided to try a vegan lifestyle I was a little hesitant to try a vegan pumpkin pie. I tried recipes made with tofu and I wasn’t happy with the taste. I tried other recipes made with coconut cream. They’re better but many recipes don’t have enough spices.

Harvest pumpkin pie is a vegan recipe using coconut cream with the tasty spices I remember. If you don’t like pie spice try cutting the spices in half and tasting before baking the pie. You can also use either pumpkin pie spice or cinnamon, nutmeg, cloves and ginger separately.

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Kitchen Sink Salad and Mustard Lemon Dressing

I love fresh, crunchy salad but I have to admit that if a salad takes too long to prepare it isn’t a week night staple for me. That’s why I like kitchen sink salad. Kitchen sink salad is easy to make and easy to adjust to the season. Just use any vegetables you have hanging around in your refrigerator. Add four cups of salad greens to three cups of mixed chopped vegetables. You can also cook up some sweet potatoes to add to the mixture. Yum!

The mustard lemon dressing is olive oil based. It’s made with the goodness of Canadian maple syrup, mustard, garlic and lemon juice. I prefer a tart dressing so this recipe is not too sweet. So if you like your salad sweet add a little more maple syrup.

kitchen sink salad and mustard lemon dressing

Store leftover dressing in the refrigerator and use it as a marinade for Tempe or Tofu. Sop up the marinade with Homestyle Bread. Delicious!

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Cost Saving Pumpkin Spice Syrup

It’s Thanksgiving again in Canada and at this time of year pumpkin spice baked goods and drinks are found just about everywhere.

Autumn colours in Canada

Pumpkin spice drinks can be costly but there is a simple solution. Cost effective pumpkin spice syrup is easy to make and when added to your drinks can give you the fall taste you love at a fraction of the cost.

It contains only 5 ingredients and can be stored for up to a week in the refrigerator. You can use fresh or canned pumpkin. Just make sure if you use the fresh version that the vegetable has been processed and is very smooth

Cost effective pumpkin spice syrup can also be used in baked goods. Try making a pumpkin muffin and infusing the centre with the filling after baking. You might have to thicken the recipe a bit more to do this.

You can use the syrup in many drinks. Try adding a tablespoon to your coffee or making a quick latte. I like heating almond or cashew milk and adding a tablespoon to the hot mixture.

If you like a stronger spice flavour simply add more of the syrup to your beverage.

For an amazing fall combination try serving your beverage with Apple Crumble Muffins or Pumpkin Pie.

Enjoy!

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Corn Muffins

Corn muffins are sweet and hearty and are great served with hot soup or chili. For an extra kick add a teaspoon of chili powder.

Enjoy!

INGREDIENTS

2 cups flour

4 tsp baking powder

1 tsp salt

1 1/2 cups ground cornmeal

2 flax eggs

1/2 cup sugar

1/2 cup sunflower oil

2 cups almond milk

DIRECTIONS

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Veggie Chili

Veggie chili is a flavourful treat on those days where it is dark and overcast. The fragrant spices are warm and inviting. Try with Rosemary Parmesan Bread Machine Buns

INGREDIENTS

2 tbsp olive oil

1 green pepper, diced

1 onion, diced

4 garlic cloves, minced

1 can kidney beans

1 can black beans

1 can chick peas

1 cup mushroom broth

1 can tomatoes

1 tsp salt

1 tbsp chili powder

1 tsp cumin

1 tbsp tomato paste

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Cherry Rounds

Cherry rounds are cherry hand pies. They’re quick and easy to make and great on a picnic or as a snack. For an extra special treat add coconut cream.

INGREDIENTS

4 cups cherries

1 tbsp lemon juice

1/4 cup of your favourite juice

2/3 cup sugar

1/4 cup cornstarch

1/4 cup water

1 1/2 cups flour

1 tsp salt

2 tbsp sugar

1/2 cup vegetable shortening

1/4 cup cold water

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Rhubarb Strawberry Pie

Rhubarb Strawberry pie is tangy and delicious. It’s amazing served with coconut cream or by itself on a hot summer’s day. Try the recipe with different kinds of juice to find your preferred taste.

Enjoy!

INGREDIENTS

1 vegan or vegetarian pie shell (baked and cooled). Here is one recipe

2 cups orange juice

2 cups strawberries

2 cups of rhubarb

2/3 up sugar

2 tbsp cornstarch

2 tbsp water

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Rhubarb Blueberry Crisp

Rhubarb Blueberry crisp is sweet and tangy. It’s the perfect spring dessert. Try serving with coconut cream.

Enjoy!

TOPPING
Rhubarb Crisp

1 cup flour

1/2 cup oats

2/3 cup brown sugar

1/2 cup melted coconut oil

BASE

2 cups chopped fresh rhubarb

rhubarb crisp

1 cup frozen blueberries

1/8 cup cornstarch

2/3 cup sugar

1/4 cup flour

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GINGER COOKIES

Ginger cookies are sweet and moist. The combination of molasses, banana and ginger melts in your mouth. Try serving the cookies with hot tea or a strong cup of coffee.

Enjoy!

INGREDIENTS
Ginger Cookies

1/2 cup sugar

1/2 cup melted coconut oil

1/3 cup molasses

1/4 cup mashed banana

2 flax eggs

3 tsp baking powder

1 1/4 cups flour

3 tsp ginger

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Vegan Replacements

One of the major hurdles to becoming vegan is replacing common food groups in baking. The vegan replacements below are for eggs, milk, cream and other common baking ingredients. I hope you find it helpful.

EGG SUBSTITUTE

1 tbsp ground flaxseed + 3 tbsp water

1/4 cup pureed tofu

1 tbsp chia seeds + 3 tbsp water

1/4 cup avocado

1/4 cup applesauce

1/4 cup pumpkin

1 mashed banana

3 tbsp aquafaba

1 tsp baking soda mixed with 1 tbsp white vinegar

MILK

Almond, soy, cashew or coconut Milk – Equal parts

BUTTERMILK

1 cup = 1 cup nut milk + 2 tbsp lemon juice

Vegetarian Symbol
HONEY

Agave Syrup, Maple Syrup or Rice syrup to taste

CREAM

Coconut cream

3/4 cup soy milk + 1/4 cup vegan margarine

YOGOURT
Vegetarian Symbol

soy, coconut, almond or cashew yogourt (equal parts)

BUTTER

vegan butter – equal parts

coconut oil – equal parts

olive oil – 1/4 cup + 2 tbsp per cup of butter

View this other article – Vegan egg and milk replacements