Zucchini Bread

Pumpkin Ice Cream with Candied Pepitas

Icecream
- 2 cups diced pumpkin
- 1 cup soy milk
- 2 cinnamon sticks
- 4 cloves
- 1 can coconut milk
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1/4 tsp nutmeg
- 1/3 cup soy milk
- 2 tbsp corn starch
- 1 tbsp vanilla extract

Candied Pepitas
- 1 cup raw pepitas
- 1/2 cup sugar
- 4.5 tbsp maple syrup
- pinch of salt

Method/ Source: Vegan Dad

Blueberry muffins

Pear and Ginger Ricotta Cheesecake with Caramel Drizzle

Crust:

• 2 cups almond meal
• 3 tablespoons refined coconut oil, melted
• 3 tablespoons turbinado sugar

Filling:

• 3 pears, peeled and chopped
• 2 tablespoons sucanat, turbinado or brown sugar
• dash sea salt
• 1 (12.3 ounce) package extra firm silken tofu
• 2 (8 ounces each) tubs vegan cream cheese
• 1 tablespoon lemon juice
• 5 tablespoons sorghum flour
• 1/4 cup + 2 tablespoons organic sugar
• 1 1/2 teaspoons grated ginger
• 1/2 teaspoon sea salt
• 1 cup drained, pressed and crumbled extra firm tofu

Caramel Sauce:

• 1 1/4 cup turbinado sugar
• 2/3 cup fullfat coconut milk
• 1 tablespoon refined coconut oil or margarine
• 2 dashes salt

Method/ Source: Manifest Vegan

Pumpkin Peanut Butter Cups

• 1/4 cup plus 1 tbsp cocoa powder (25g)
• nunaturals vanilla drops to taste, or 2 tbsp liquid sweetener (such as pure maple syrup or agave)
• 1/4 cup liquid virgin coconut oil (Or omit these first three ingredients and simply melt 1/2 cup chocolate chips instead.) (50g)
• 2 tbsp pumpkin puree (Sweet potato would work, too.) (30g)
• 2 tbsp peanut butter (You might be able to sub 2 more tbsp pumpkin for a lower-fat version, but I haven’t tried it. Feel free to sub another nut butter in place of the peanut butter.) (30g)
• 1/8 tsp cinnamon (and optional pinch pumpkin pie spice)

source/method: Chocolate Covered Katie

Hazelnut Burgers with Roasted Tomato and Avocado

Hazelnut Burgers with Roasted Tomatoes and Avocado

Hazelnut Burgers:

(makes 8)

• 1  1/2 cups ground hazelnuts, pulesed in food processor until crumbly
• 10 cremini mushrooms, pulsed until crumbly
• 1 cup drained and dried black olives, pulsed until crumbly
• 2 teaspoons vegetable seasoning such as broth powder or better than boullion (vegan flavors)
• Few dashes liquid smoke
• 1 teaspoon fresh marjoram leaves
• 2 tablespoons ground chia seeds mixed with 3 tablespoons water
• 2 tablepsoons olive oil (optional)
• 2 cloves garlic, minced
• 1 1/4 cup besan (chickpea flour)
• 1/4 cup buckwheat flour
• 1/4 cup water
• Additional olive oil for brushing

method: Manifest Vegan

Zucchini Stuffed with Basil Caramelized Onion Pesto

Mini Baked DonutsMake 20 Donuts

Mini Baked Donuts
Make 20 Donuts

Dry Ingredients:
1 Cup All Purpose Flour
1/2 Cup Sugar
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 tsp (scant) Nutmeg
1 tiny pinch or shake Cinnamon

Wet Ingredients:
1/2 Cup Soymilk
1/2 tsp Apple Cider Vinegar
1/2 tsp Pure Vanilla Extract
Egg Replacer for 1 Egg (I used 2 tbsp flax meal+3tbsp water)
4 Tbs Earth Balance

from Vegan Yum Yum
Photo - mine 

Peanut Butter Bomb Smoothie for Two

Yield: 3 cups

for the smoothies:

• 2 cups almond milk
• 2 large frozen ripe bananas
• 1 tbsp chia seeds
• 3 tbsp natural peanut butter
• 1/4 tsp pure vanilla extract
• ice, if desired
• Peanut butter crunch balls (below), crumbled on top

for the peanut butter crunch balls: (yield: 19-20 mini bites)

• 1 cup rolled oats, ground into flour (or use 1 cup + 2 tbsp oat flour)
• 1 tbsp packed brown sugar
• 1/4 tsp fine grain sea salt
• 3 tbsp natural peanut butter
• 2 tbsp pure maple syrup
• 1 tbsp almond milk
• 1/4 tsp pure vanilla extract
• 1/4 cup rice crisp cereal

method/source

Cowboy Cookies

Coffee Cake - method/ photo

Sweet Potato Muffins

• 1 c + 2 Tbsp sweet potato puree
• 3/4 c coconut milk
• 2/3 c brown sugar
• 1/3 c water
• ¼ c oil
• 2 Tbsp maple syrup
• 1 Tbsp lemon juice
• 2 c flour
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• 1/8 tsp ground nutmeg
• 1 c fresh or dried cranberries, optional

Instructions

Fig and Walnut Bars

for the filling:

• 8 oz dried figs, stems removed and cut into quarters
• 1 T Lyle’s golden syrup
• 2 T water
• 1 T lemon juice
• 1/2 t cinnamon
• 1/4 t ground ginger

for the crust:

• 1 C whole-wheat flour
• 1 C old-fashioned oats
• 1 t baking powder
• 1/4 t salt
• 6 T apple butter (or applesauce)
• 1 flax egg (1 T ground flaxseed in 3 T warm water)
• 2 T Lyle’s golden syrup 
• 1 C toasted walnuts, for the top

method/source