Tag Archives: vegan

Vegan Pumpkin Muffins

My ultimate favorite pumpkin recipe, from theppk.  Sugar can probably be reduced to 1 cup, and if you don’t have the individual spices on hand you can sub for 2 1/4 t. pumpkin pie spice mix

  • 1 3/4 c. flour
  • 1 1/4 c. sugar
  • 1 T baking powder
  • 1/4 t salt
  • 1 t cinnamon
  • 1/2 t nutmeg
  • 1/2 t ginger
  • 1/4 t allspice
  • 1/8 t ground cloves
  • 1 c. pureed pumpkin (fresh or canned)
  • 1 T soy yogurt
  • 1/2 c. soymilk or almondmilk
  • 1/2 c. vegetable or canola oil
  • Optional:  cranberries, walnuts, 2 T molasses

Preheat oven to 400 degrees. Grease muffin pans.

In separate bowls, combine wet ingredients and dry ingredients, then pour wet into dry.

Bake 15 minutes then reduce to 350 and bake for 5 minutes more.

Cool in pan for 5, then place on rack for additional cooling. Make 12 muffins.

Pasta with Asparagus and Red Onion

  • 6 oz. dried pasta
  • 1/2 lb. asparagus
  • 1/4 red onion
  • 3 T olive oil (2 T + 1 T)
  • Black pepper
  • 1 lemon’s juice
  • French bread
  • Optional: Parmesan cheese, pine nuts

Boil pasta for 12 minutes

While boiling, sautee asparagus and red onion in 2 T olive oil for about 8 minutes

Drain pasta then add veggies, remaining olive oil, black pepper, and lemon juice

Serves 2-3

Vegan Chocolate Bomb Pudding Cake

My absolute favorite chocolate fix from The Post Punk Kitchen found here.

The Black Keys- The Only One

Hummus

  • 2 c. chickpeas
  • 2 lemon’s juice
  • 4 T tahini
  • 2 cloves garlic
  • 2 T olive oil

Combine all ingredients in food processor and enjoy.

Raw Chocolate Pudding

  • 1 ripe Haas avocado
  • 2 large ripe bananas
  • 4 T cocoa powder
  • 2 T honey (or substitute with Agave nectar)
  • 1/2 c soymilk

Combine all ingredients in blender until smooth. Chill before eating.

Ariel Pink’s Haunted Graffiti- Something Isn’t Something

Chickpea Salad

  • 1 can chickpeas, rinsed
  • 1 green pepper
  • 2 plum tomatoes
  • black olives
  • red onion
  • cucumber
  • cilantro
  • 1 lemon’s juice
  • olive oil, 2-3 T
  • salt, pepper to taste

Chop all veggies and combine with rest of ingredients.  Chickpeas are great energy food for you and full of vitamins, minerals, and protein.  Stuff into a pita and you have a yummy and filling lunch to power you through the rest of the workday.

Dead Man’s Bones- Pa Pa Power

Mushroom Barley Soup

  • 5 c. water
  • 1 c. barley, rinsed
  • About 1- 1 1/2 c. mushrooms, quartered
  • 1 small zucchini, sliced
  • 2 carrots, sliced
  • 2 stalks celery, chopped
  • 1/2 an onion, chopped
  • 1 clove garlic, minced
  • 2 T oil
  • 1/2 a lemon’s juice
  • seasoning of your choice

Bring water and barley to boil in large pot and cook for 30 minutes.

Sautee carrots, celery, onion, and garlic in oil until soft.  Add to barley/water pot after done cooking for 30 minutes.

Add zucchini, mushrooms, lemon juice, and seasonings (such as black pepper, oregano, basil) and cook on medium heat for 25 minutes more.

If you’d like, serve with rosemary rolls.  Find recipe in previous post here.  *For rolls, I used 2 cups white flour and 1 cup whole wheat flour, formed 6 rolls (will be sticky) on a greased cookie sheet and baked for 25 minutes at 350*

Galaxie 500- Cold Night