Friday, October 21, 2016

Vegan Pumpkin Pie Smoothie

Sometimes I get into a smoothie rut. Okay, maybe most of the time. So, it's really nice to switch it up every once in a while. What better way to switch things up than by taking inspiration from the seasons?

When everything and everyone is screaming Autumn, embrace it with a pumpkin smoothie.

This smoothie was super good and flavourful. The banana mellows out the pumpkin flavour a tad so if you're a bit wary of full pumpkin potency you may be alright, but have a pumpkin fan on speed dial just in case ;)

Vegan Pumpkin Pie Smoothie
adapted from Hot for Food

1 cup unsweetened original almond milk
2 tbsp raw oats
1 frozen banana
1/2 cup pumpkin puree
2 large pitted dates or 4 small ones
1 tbsp maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp pumpkin pie spice
1 cup ice cubes

Place everything in your blender and blen, baby, blend! until smooth :)

Top with granola or cookies crumbs.

Thursday, October 20, 2016

Vegan Frosted Pumpkin Sugar Cookies

Continuing with the pumpkin theme, here's some yummy (and cute!) pumpkin cookies.

You could always go without the frosting on these cookies, but I would be lying if I told you I didn't prefer them with frosting. When you're having dessert why not go all in and really make it worth the calories, right?

Also, topping the cookies with frosting enables you to add cute festive sprinkles! I can't resist the opportunity to seasonally customize my desserts.

Frosted Pumpkin Sugar Cookies
adapted from Minimalist Baker


1/2 cup vegan butter, softened
1/2 white sugar
1/4 cup brown sugar
1 tsp vanilla extract
1/4 cup pumpkin puree
1 1/2 cups + 1 tbsp AP flour
1/2 tbsp cornstarch
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pumpkin pie spice
3/4 tsp cinnamon
1 tbsp unsweetened original almond milk

1/2 cup vegan butter, softened
1 tsp pumpkin butter
1/2 tsp vanilla extract
2 1/2 -3 cups powdered sugar
1/4 tsp each cinnamon and pumpkin pie spice
drop of unsweetened original almond milk

Add butter to large bowl and beat for 1 minute. 

Add sugars and vanilla, cream for another minute.

Add pumpkin and mix again. Sift in dry ingredients and stir to combine. Do not overmix. 

Pour in almond milk, mix to combine once more. 

Freeze dough for 15 mins or refrigerate for 30 mins. 

Preheat oven to 350 degrees F.

Line baking sheet with parchment paper or silicone mat.

Scoop out dough with a tablespoon. Roll into balls and place two inches apart. They will spread.

Press down cookies either with your hand or the bottom of a glass.

Bake for 10-12 mins or until golden.

Once baked, take them out of the oven and let the cookies rest for a minute or so before transferring to a cooling rack.

Place butter into bowl, Beat until fluffy. Then add vanilla, spices, pumpkin butter and mix some more. 

Add powdered sugar in 1/2 cup instalments, mixing in between. Add a dash of milk if it gets too thick. You want the frosting pretty thick though. 

Once the cookies have completely cooled, go to town frosting those babies up! 

Don't forget some festive sprinkles for added flair!

Wednesday, October 19, 2016

Vegan Pumpkin Pie Tarts with Hazelnut Crust

It's the most wonderful time of year! The time of year when pumpkins abound and the world has a golden glow. 

You really can't deny the beauty of Fall.

We've had some pretty unusually warm days so far this year, but the mornings are crisp.

Despite the sunny days and undeniable beauty of Fall, this has been an exceptionally hard one for us. Our grandmother (or Nannie as we called her), passed away in August. It's still so hard to believe she isn't here. She's been a constant in our lives, living with us for majority of our lives. We called her our second mom. All of the firsts are hard and this change in seasons has been no exception. So, while I love Fall and all of the pumpkin-y goodness it has to offer, I can't help but feel that bittersweet edge.  

It may not be the healthiest thing to do, but when I'm sad...dessert. Who's with me?

These tarts are delicious and the perfect use for pumpkin.

Vegan Pumpkin Pie Tarts
adapted from Peaceful Dumpling

1 cup hazelnuts
1/2 cup whole wheat flour
3 tbsp brown sugar
2 1/2 tbsp coconut oil, melted
1/4 tsp salt
2 tbsp cold water

1 15 oz can pumpkin puree
3 1/2 tbsp brown sugar
1/3 cup silken tofu
1/2 tsp vanilla extract
1/8 tsp ground ginger
1/8 tsp nutmeg
2 tsp cinnamon

Preheat oven to 350 degrees F. Thoroughly grease muffin pan.

In a food processor blend all crust ingredients except the water. Add water and pulse to form dough. 

Press dough into the bottom of the muffin pan. About 2 tbsp per section. Make sure to bring the dough up to create a lip around the edge.

Bake for 15 mins.

While the crusts are baking, blend together all the filling ingredients.

When the crusts are finished, take them out of the oven and add the filling. 

Place back in the oven and bake for 20-24 mins, until edges are browned.

Once done, remove from oven and let cool.

Top with pumpkin seeds if you so desire.

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