vegan in suburbia

Pumpkin Quinoa White Bean Chilli

• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tablespoon olive oil
• 1/2 teaspoon sea salt
• 3 to 4 teaspoons chili powder
• 2 teaspoons cumin powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon allspice
• Dash nutmeg
• 1/4 teaspoon cinnamon
• 1 cup shredded carrot
• 2 cups pumpkin puree
• 4 cups salted vegetable broth
• 3 cups cooked cannellini beans
• 1/2 cup coconut milk
• 1 cup cooked red quinoa
• 1/2 cup scallions, chopped
• 1/2 to 1 teaspoon additional salt to taste
• 1 avocado, diced
• 1/2 cup minced fresh cilantro

Manifest Vegan

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

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

Summer Veggie Rolls with Spicy Peanut Lime Sauce

Yield: approx 8 rolls + 1/2 cup peanut sauce

For the filling:

• Spring Roll Wrappers (at least 8-10)
• 1 block firm or extra-firm tofu
• 1/2 English cucumber, julienned
• 1 red bell pepper, julienned
• 2 medium carrots, peeled & julienned
• 2 green onions, chopped
• 3-4 lettuce leaves, julienned
• 1/4 cup fresh Thai basil leaves, minced
• 1/4 cup cilantro, thick stems removed and minced
• 1/3 cup roasted & salted peanuts
• Herbamare or sea salt, to season

For the peanut lime sauce:

• 2 garlic cloves
• 2 tbsp sesame oil
• 1/4 cup natural roasted peanut butter
• 1/2-1 tbsp peeled & roughly chopped fresh ginger
• 3 tbsp fresh lime juice
• 2 tbsp low sodium tamari
• 2 tsp sugar
• 1-3 tsp water, to thin out as needed

method/source

I made mashed potatoes, added sauteed onion and stuffed them into portobello mushrooms, then I added a dollop of Wayfare smoked hickory cheddar vegan cheese spread and vegan bacon bits. Baked them in the oven for 15-20 minutes and 350 F. Really yummy.

theveganmouse

fuckyeahveganicecream:

WOW. This ice cream came out even better than I expected! Rich and creamy, the taste of the titular maple syrup and roasted pecans is complemented by just the slightest hint of margarine and brown sugar. Plus it’s super-easy to make – no ice cream machine required! (Though you will have to fire up the toaster oven to roast the pecans. Boo!)

Enjoy it in a sugar cone, sweetness. You deserve it!

Maple Pecan Banana Ice Cream

(Makes about a quart of ice cream.)

Ingredients

4-5 overripe bananas, peeled, sliced and frozen
1/2 cup pecans, toasted
2 tablespoons vegan margarine, softened
2 tablespoons brown sugar
1/4 cup maple syrup + extra to taste (I used 3/8 cup)
sugar to taste (optional)
a splash of non-dairy milk or creamer, if needed

Directions

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