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Tag Archives: vegan

Pumpkin and Pepita Muffins

Being laid up at home definitely calls for a cozy batch of muffins…

Do you ever have one of those days when nothing’s going well and all you want is a homemade muffin? And then those are nearly a disaster in and of themselves? That was definitely me a couple days ago. I spent the first few hours of my day in urgent care after a horse mishap the day before. After a few hours, I found out I have a fracture right under my eye along with a mild concussion. By the time I got home, I still had time before running to the ophthalmologist to check for eye damage. Even though I was tired, I felt like baking a quick batch of Pumpkin and Pepita Muffins.

pumpkin and pepita muffins

…That is until they’re nearly ruined!

I gathered my ingredients and whipped up the batter for the recipe below. In about 20 minutes, I expected to have 12 beautiful, fluffy, flavorful muffins. But when it came time to test them with a toothpick, I tried to grab the pan with one oven-mitt. Sounds easy enough, right? It’s not a heavy pan after all. But then again, there’s not a lot of space to hold onto and I quickly realized I needed two hands. As I tried to place the muffins back in the oven, one of them on the corner bit the dust! Like how does that even happen?! How does just ONE muffin fall out of a deep tin like that?!

pumpkin and pepita muffins

Well, regardless of how it happened, I had a big mess to worry about instead. I grabbed most of the muffin from the rack, but a few pieces fell to the bottom of the 400 degree oven. Not only that, but when I tested the muffins, they weren’t done and had to go back in! At this point, the frustration was getting to me. I was tired with a headache and a broken face and now had to turn off the oven, clean it out, and get 11 half baked muffins back in. I was afraid they would cave in or something due to all the temperature changes, but to my surprise they actually turned out!

pumpkin and pepita muffins

Moral of the story:

So I guess the takeaway from my experience is to always use two hands when putting things in or taking things out of ovens. Sounds like common sense, but apparently not. Another thing I found out is that this recipe is pretty resistant to rapid temperature changes, which is great for checking for doneness along the way.

Despite the hassle, these Pumpkin and Pepita Muffins were totally worth it. Go ahead and give this recipe a try–I’d love to hear what you think in the comments below!

How can I make this recipe vegan?

Simply substitute the milk for a non-dairy alternative.

Can I make these without refined sugar?

Absolutely! Instead of regular table sugar, you can substitute organic sugar. Also, try using pure dark maple syrup in place of molasses.

pumpkin and pepita muffins

Similar Recipes to Try:

Print Recipe

Pumpkin and Pepita Muffins

Light, fluffy pumpkin chocolate chip muffins with crunchy pepitas on top. Pumpkin and Pepita Muffins make for a perfect cozy breakfast!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: baking, chocolate, fall dessert, muffin, pumpkin
Servings: 12 muffins
Calories: 360kcal
Author: Rachel Alexandra

Ingredients

  • 1 ¾ cup whole wheat pastry flour
  • 1 cup sugar
  • 1 Tbsp baking powder
  • 1 Tbsp ground cinnamon
  • 1 ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ¼ tsp salt
  • 1 cup organic pumpkin purée
  • ½ cup milk
  • ½ cup melted coconut oil
  • 2 Tbsp black strap molasses or dark maple syrup
  • 1 cup semisweet chocolate chips
  • Pepitas for topping

Instructions

  • Preheat the oven to 425° and line a 12-cup muffin tin with liners.
  • Whisk all the dry ingredients except for the chocolate chips and pepitas in a large bowl.
  • In a medium bowl, whisk all of the wet ingredients together. Then combine the wet and dry in the large bowl. Be careful not to over mix.
  • Fold in the chocolate chips and evenly distribute the batter between the muffin cups. If you want bigger muffins, fill 10 cups nearly full. Otherwise, you can make 12 regular muffins by filling cups ⅔ full.
  • Bake for 6-7 minutes at 425°.When the muffins start rising, turn the oven down to 400° and bake for another 8-10 minutes.Test them with a toothpick to see when they are done.Let them cool for about 15 minutes before placing them on a cooling rack. Enjoy!

Notes

To make vegan, substitute milk for a non-dairy alternative and use vegan chocolate chips.
To make refined sugar free, use the maple syrup option instead of molasses and substitute organic sugar for conventional table sugar.
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Vegetarian Tikka Masala

Finally, here it is! Proof that I actually make food other than desserts! As you’ve probably noticed when browsing around my site, my so-called clean eating blog as been featuring a LOT of sweets lately. Even though they’re all made from scratch and often lacking refined sugar, I still wouldn’t classify such recipes as health food. So since in reality I also like to make wholesome dinners, here’s the latest recipe we tried this week: Vegetarian Tikka Masala.

Vegetarian tikka masala

I slightly adapted the recipe from Food with Feeling (I highly recommend checking out her blog!) and we also cooked up some chicken on the side which makes it super adaptable for households with a mix of vegetarians and omnivores. I tend to prefer more plant based foods while Daniel really likes meat and needs more protein, so this worked really well!

If on the other hand, you need a fully vegan recipe, simply swap out the Greek yogurt for one made with coconut milk, omit the optional meat, and there you have it!

Vegetarian Tikka Masala

Vegetarian Tikka Masala is a really easy recipe and the only special kitchen equipment you’ll need is a food processor. This is also great way to sneak in some extra veggies. I used cauliflower, carrots, peppers, and peas, but you could also experiment with other things like zucchini, broccoli, eggplant, or whatever is in season. No one says you have to make a recipe the same way twice! 🙂

Other Recipes to Try:

Print Recipe

Vegetarian Tikka Masala

Prep Time15 mins
Cook Time40 mins
Course: Main Course
Cuisine: Indian
Keyword: curry, dinner, easy, healthy, vegetarian
Servings: 8 Servings

Ingredients

  • 2 cups brown rice
  • 1 large red onion
  • 1 inch ginger root peeled
  • ¼ cup fresh cilantro leaves and stems chopped
  • 2 Tbsp olive oil
  • ½ tsp cumin
  • ½ tsp turmeric
  • ¼ tsp cinnamon
  • 1 tsp paprika
  • 1 tsp salt
  • 1 ½ tsp garam masala
  • 14 oz whole San Marzano tomatoes
  • 15 oz tomato sauce
  • 5 oz plain Greek yogurt
  • 15 oz coconut cream
  • 1 head organic cauliflower chopped
  • 3 organic, large carrots sliced
  • 1 organic bell pepper chopped
  • 1-2 cans garbanzo beans
  • 1-2 cups frozen peas
  • Hot sauce to taste

Instructions

  • Place half the onion, garlic, ginger, cilantro, and 1 tablespoon olive oil in a food processor and pulse until well combined.
  • In a large skillet, sauté the remaining onion and olive oil with the spices until the onions soften and become translucent.
  • Add the San Marzano tomatoes (with liquid), tomato sauce, Greek yogurt, food-processed mixture, and half of the coconut milk.
  • After about 5 minutes on medium heat, add the cauliflower, carrots, and peppers. Simmer for about 20 minutes.
  • When the veggies are mostly softened, add the garbanzo beans, frozen peas, and the rest of the coconut milk. Continue cooking until the peas are thawed and heated through.

Notes

Be sure to use full fat coconut cream instead of reduced fat or coconut milk beverage. The full fat is analogous to heavy cream, whereas reduced fat resembles half and half and coconut beverage is the consistency of regular milk. In this case, the full fat consistency will help everything thicken.
Also, it’s important to shake or stir the can first, as some of the cream may be solidified because it’s so temperature sensitive.

Vegan Nut-Free Granola

Sweet, crunchy granola over smooth, tangy yogurt

For those of us with food allergies, it can be really hard to find a nut-free granola. And if you’re avoiding animal products too, a vegan nut-free granola can be even tougher! Most anything on the store shelves, aside from a few “allergen free” brands is full of all sorts of tree nuts. Then again, when I look at the ingredient lists, I can’t help but think that maybe I’m better off not being able to have it at all. Although marketed as “health food”, granola is often chock full of sweeteners that hide in the labels. Things like brown rice syrup, tapioca syrup, barley malt syrup, and agave are all refined sugars, not to mention straight up cane sugar, brown sugar, and molasses.

nut-free granola

When I set out to make this Vegan Nut-Free Granola, my top two criteria were no nuts and no refined sugar. Nuts are easily substituted with seeds and for sweeteners, I only use raw honey or pure maple syrup. (Of course if your goal is to avoid animal products, skip the honey and go with syrup instead.) Yes, these are still forms of sugar and should be used in moderation, but as far as sweeteners go, honey and maple syrup are natural and unrefined.

One of my favorite things about this recipe is that it is super adaptable! The ingredients I use are:

  • Rolled oats
  • Cinnamon
  • Nutmeg
  • Cloves
  • Pumpkin seeds
  • Sunflower seeds
  • Shredded coconut
  • Maple syrup
  • Coconut oil
  • Raisins

That being said, there are so many ways to mix it up based on what you have in the pantry. Other seed options would be flax or chia seeds. For dried fruit, you could substitute cherries or blueberries, or anything else without added sugar. (That’s why I don’t recommend dried cranberries, but if you don’t mind the sugar or have some without, they’d work great too.) Spices can be adjusted or swapped according to your flavor preferences and once the granola is cool, you could even add in a few mini dark chocolate chips. So go ahead, make it your own, and enjoy!

A perfect breakfast of nut-free granola with plain Greek yogurt

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No-Bake Energy Bites

Nut-Free Granola Bars

Sweet, crunchy granola over smooth, tangy yogurt
Print Recipe

Vegan Nut-Free Granola

Prep Time10 mins
Cook Time30 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: breakfast, granola, low sugar, nut free, vegan
Servings: -1 1/4 cup scoops
Calories: 165kcal
Author: Rachel Alexandra

Ingredients

  • 2 cups rolled oats
  • 1 tbsp ground cinnamon
  • ¼ tsp ground nutmeg
  • Pinch ground cloves
  • ¼ tsp sea salt
  • ¼ cup + 2 Tbsp raw pumpkin seeds
  • ¼ cup + 2 Tbsp raw sunflower seeds
  • ¼ cup raw flax seeds
  • ¼ cup unsweetened, shredded coconut
  • ¼ cup raw honey or pure maple syrup
  • ¼ cup melted coconut oil
  • ½ cup unsweetened dried fruit

Instructions

  • Preheat the oven to 300°F and line a baking sheet with parchment paper.
  • In a large bowl mix the oats, spices, and salt. Then add the seeds and coconut. When the dry ingredients are well combined, add the honey or syrup and coconut oil.
  • Spread the granola evenly on the baking sheet and bake for 15 minutes. Take out the pan and gently turn over the granola with a wooden spoon. At this time, you can add the dried fruit.
  • Bake for another 15 minutes, then remove from oven allow it cool and harden. Break up any big pieces and store in an airtight container for up to two weeks. Enjoy!

Vegan Chocolate Banana Bread

Growing up, banana muffins were always one of my favorite treats, but with the rate at which we went through bananas, we hardly ever had any that lasted until they were overripe. (They called me “Monkey” for a reason!) However, now my husband and I always seem to have plenty of overripe bananas on hand, so this Vegan Chocolate Banana Bread is our go-to recipe.

The bread features warm fall spices, rich dark chocolate, and a splash of rum for good measure. I adapted the recipe from Smitten Kitchen’s Jacked-Up Banana Bread, but use coconut oil and a flax egg to make it vegan. I also reduce the sugar, use whole wheat pastry flour, substitute rum for bourbon, and add a generous dose of chocolate for good measure.

In addition, I just want to add a side note about freezing bananas. Previously frozen bananas work great in this recipe, but you’ll want them to get to room temperature first. The coconut oil with it’s high freezing point will start to solidify shortly after adding it to the bananas. However, if you aren’t concerned with making it a vegan recipe, you could always use melted butter and then it should be less of an issue.

I hope you give Vegan Chocolate Banana Bread a try and I’d love to hear your feedback in the comments below! Happy fall baking!

Similar Recipes to Vegan Chocolate Banana Bread:

Eggless Bronco Bread

Banana Chocolate Chip Cake

Chocolate Chip Zucchini Muffins

Pumpkin Chocolate Chip Muffins

Makes 1 loaf or 12 muffins

Ingredients

1 Tbs. ground flaxseed

3 Tbs. hot water

3 large, ripe, mashed bananas

1/3 cup melted coconut oil

1/2 cup white sugar

1 Tbs. molasses

1 1/2 tsp. pure vanilla extract

2 Tbs. spiced rum (optional)

1 1/2 tsp. cinnamon

1/2 tsp. nutmeg

Pinch of ground cloves

1 tsp. baking soda

1/4 tsp. salt

1 1/2 cups whole wheat pastry flour

1 cup vegan dark chocolate chips

Directions

In a small bowl, whisk the flaxseed and hot water to make an “egg”. Set aside. Preheat the oven to 350° and line a loaf pan with parchment paper.

In a large bowl, mix the mashed banana and coconut oil.* Then add the sugar, molasses, vanilla, and rum (if using).

Add the spices followed by the baking soda and salt. Finally, add the flour and mix until just combined, being sure not to over mix. Fold in the chocolate chips.

Bake for about 50-55 minutes or until a toothpick inserted in the center comes out clean. Enjoy!

*Note: Make sure the bananas aren’t cold if they were previously frozen. Coconut oil has high freezing point and will start to solidify if the other ingredients aren’t at room temperature.

Vegan Cranberry Orange Muffins

One of my favorite flavors of winter is definitely citrus. I rarely use oranges in the summer, but come November and December, I’m all about it. As soon as I started zesting my orange this morning to make these Vegan Cranberry Orange Muffins, it instantly felt like Christmastime. (I know it’s still way early, but I always start getting a little excited for it by this time in the fall!) Growing up, we often made these muffins into bread and it was one of my favorite treats to have around Christmas.

Vegan cranberry orange muffins

One of the best things about these muffins is how bright and fresh the flavors are. The sweet orange is the perfect compliment to the tart, cranberries. A key factor in this recipe is using fresh cranberries instead of dried. There’s no added sugar and the flavor is so much more prominent. Cranberry season in Wisconsin goes through September and October, and since they’re commonly grown here, I was able to get a fresh bag at the local farmer’s market from Wetherby Cranberry Co.

Another bonus is that the only major allergen this recipe contains is wheat. Other that that, it’s free of eggs, dairy, soy, peanuts, and tree nuts, making it safe for vegans too!

Vegan cranberry orange muffins

Just as one more note, like I mentioned before Vegan Cranberry Orange Muffins can be easily made into a quick bread as well. The only adjustment is cooking time, which becomes 55 minutes instead of 20. It’ll be delicious either way! I hope you give these a try–I’d love to hear your thoughts. Enjoy!

Other recipes you may enjoy:

Eggless Bronco Bead

Cranberry Orange Scones

Harvest Apple Cranberry Crisp

Orange Raisin Irish Soda Bread

Print Recipe

Vegan Cranberry Orange Muffins

Vegan Cranberry Orange Muffins are bright and fresh with a little tartness to compliment the sweet. These muffins are sure to brighten any cold, winter day!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: cranberry, muffin, orange, quick bread
Servings: 12
Author: Rachel Alexandra

Ingredients

  • 2 cups whole wheat pastry flour
  • 1 cup sugar
  • 1½ tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • ¾ cup freshly squeezed orange juice about two oranges
  • 1 Tbs orange zest
  • 2 Tbs melted coconut oil
  • 1 Tbs ground flax seed
  • 3 Tbs hot water
  • 1 ½ cups fresh cranberries coarsely chopped

Instructions

  • Preheat oven to 350°F and line a 12 cup muffin tin with liners.
  • Place the cranberries in a food processor and chop for about 10 seconds. Scrape down the sides and chop again if needed. Set aside.
  • In a small bowl, whisk the flax and hot water to make an "egg". Set aside.
  • Zest one of the oranges and when you have a tablespoon's worth, slice the orange to juice it. You will likely need to juice the second orange as well to have enough.
  • In a medium bowl, whisk the flax egg with the juice and melted coconut oil.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and zest. After it is well mixed, add the wet ingredients. Finally, fold in the cranberries.
  • Fill each of the muffin cups about 3/4 full and bake for 20 minutes until a toothpick inserted in the center comes out clean.

Notes

The recipe can also be made into bread instead of muffins. The only difference is that the bake time for a loaf is 55 minutes instead of 20.

Artisan Bread

Today I want to share a super simple bread recipe from It’s Always Autumn. There are only four ingredients and no kneading is required. All you need is flour, yeast, salt, and water! It’s crisp and chewy on the outside, but soft and delightful on the inside. Enjoy a slice or two alongside your favorite winter soup or by itself with butter and raw honey.

Ingredients

  • 3 cups all purpose flour
  • 1 tsp salt
  • 1/2 tsp yeast
  • 1 1/2 cups warm water

Directions

In a large bowl, combine all of the ingredients and stir until the dough comes together into a cohesive ball. It will still be sticky, but that’s okay.

Cover the bowl and set aside for 8-24 hours at room temperature. When you’re ready to bake it, turn the dough onto a well floured surface, form it into a ball, and let rest for 30 minutes.

While the dough is resting, preheat the oven to 450° and place a baking dish with sides in the oven.

Remove the dish and grease with olive oil before placing the dough inside. Cover and bake for 30 minutes.

Remove the cover and continue baking for 10-15 minutes or until the top is golden brown. Enjoy!

Coffee Infused Cake with Mocha Frosting

Hi everyone! Today’s recipe is the latest rendition of crazy cake (also known as depression cake). Crazy cake is super simple and has no eggs, milk, or butter, making it vegan. However, I made a traditional style buttercream frosting, but the whole cake is still egg-free and it’s also possible to use a vegan frosting if need be.

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What makes this crazy cake different than most, is the coffee infusion and mocha frosting! First, I made a coffee syrup with a recipe from The Spruce Eats . Then I mixed some into the cake batter, giving it a mild essence of coffee. But where the flavor is especially evident is in the frosting! It really takes the cake to the next level and is a pleasant surprise to anyone expecting just plain chocolate!

Mocha cake

Ingredients

Cake

1 1/2 cups all purpose flour

3 Tbs. unsweetened cocoa

1 cup sugar

1 tsp. baking soda

1 tsp. vinegar

1 tsp. pure vanilla extract

1/3 cup unsweetened applesauce

1 cup water

1/4 cup coffee syrup

Frosting

Powdered sugar

Unsweetened cocoa

Butter

Coffee syrup

Half and half

Directions

Start by making the simple coffee syrup. The recipe is very simple, only requiring coffee and sugar. The recipe is linked above.

Preheat the oven to 350°F and grease either an 8×8 baking dish or two round 6 inch cake pans. Any regular cooking spray will work as will this cake release recipe from The Barefoot Baker.

In a large bowl, sift the flour, cocoa, sugar, baking soda, and salt. Then add the wet ingredients without mixing them separately first. Stir until a smooth batter is achieved.

Pour the batter in the cake pans, ensuring even distribution if using two pans. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool. When they are, a square cake can remain in the pan and be frosted. For a round, layer cake, I highly recommend removing them from the pans, wrapping, and freezing them before attempting to frost and decorate. (I will cover this in more depth in an upcoming cake frosting tutorial.)

While the cake is cooling, making the frosting. There aren’t amounts of each ingredient specified, because just like pie crust, I never use an actual recipe. To give an idea, a layer cake will need roughly four cups of sugar and anywhere from a stick to a stick and half of butter. Then add half and half and coffee syrup, mixing with electric beaters until it just comes together. With a round cake, having a thick frosting is key, but consistency is less crucial with a square cake. A good test is to dip a finger into the frosting. If nothing, sticks it is too dry and if it feels very wet and sticky, it needs more sugar. If the consistency is just right, a little should stick, but it should feel thick.

I apologize for the ambiguity in the frosting recipe. I’m a firm a believer that the best method is to guess and add a little of this and that until it’s right. If you ever have questions though, I’d love to hear from you in the comments below! Enjoy!

Egg Substitutes

Whenever I tell someone I’m allergic to eggs, one of the first responses I tend to get is asking how I survive without this or that baked good. Well, the truth is I don’t because it’s extremely easy to bake without eggs. There are numerous options out there, but I’m going to share the three that I have used personally. So whether you’re allergic to eggs, vegan, or simply ran out, the following substitutions work just as well as any conventional chicken egg.

1. Ener-G Egg Replacer

Enger-G Egg Replacer is the substitute I grew up on. It’s a white powder that when mixed with water functions as an egg. It works in just about any baked good (although we did have trouble with brownies). The disadvantage is the cost. There are plenty of less expensive options that you may already have in you’re cupboard (I’ll explain those next). However, if you’d like to give Ener-G Egg Replacer a try, click the image below to buy it on Amazon!

2. Flax Seed and Water

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Ground flax seed and hot water make a much less expensive option and it’s even heart healthy! To make one egg, mix 1 Tbs. ground flax seed with 3 Tbs. hot water. Give it a whisk and let stand for about five minutes. In some recipes, you may be able to see it, but it won’t affect the flavor at all. I use flax seed in anything from pizza crust to zucchini bread!

3. Aquafaba

Aquafaba is my most recent egg replacer discovery and I absolutely love it! All it is is the liquid in a can of garbanzo beans, so chances are, you already have it in your pantry. It’s extremely easy to use as well–2 Tbs. equals one egg white and 3 Tbs. equals a whole egg. There is roughly 3/4 cup (12 Tbs.) aquafaba in one can of garbanzo beans. That will give you six egg whites or four whole eggs. I use it in any baked good, but also in royal icing. True royal icing contains raw egg whites which isn’t safe for anyone to eat. Most egg-free versions either contain meringue powder (which still has eggs in it) or corn syrup which is just simply unclean. However, aquafaba is totally safe and doesn’t add more sugar to royal icing.

I hope these substitutions are helpful and please comment below if you know of any others that I can add to the post!

 

This post contains affiliate links. A portion of the sales of products using the links provided will go to Roots. 

Avocado Salad with Feta and Chickpeas

Hi everyone! Today I’m going to share my all time favorite salad. This avocado salad is my go-to lunch whether I’m at home or on the go. It’s so absolutely delicious, simple, and satisfying. The avocado is full of unsaturated fats and the lime juice gives it some pizzazz. The chickpeas and cheese provide a great vegetarian source of protein, too! Enjoy!

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 Makes 1 serving

Ingredients

1 avocado, diced

1/4 cup chickpeas

2 Tbs. crumbled feta cheese

2 Tbs. cilantro, chopped

1 Tbs. scallions, chopped

Juice of half a lime

Salt and pepper to taste

Directions

  1. Combine avocado, chickpeas, and feta in a bowl.
  2. Toss with lime juice.
  3. Garnish with cilantro and scallions.
  4. Salt and pepper to taste.
  5. Enjoy!

Fall Harvest Couscous Salad

Hi everyone! I hope you are all enjoying fall as the air is getting crisper and the leaves are finally changing colors! Today I want to share a variation of my Sweet Potato  and Quinoa Salad. Instead of quinoa, I used couscous and replaced the sweet potato with butternut squash. At first glance, they look pretty similar, but the curry gives the couscous a totally different flavor and a bit a heat. I’d love to hear what you think or which you prefer, so feel free to comment below!

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Serves 5

Ingredients

  • 1 butternut squash, diced
  • 1 1/3 cup dry couscous
  • 1/3 cup dried cranberries
  • 1/3 cup curly parsley, chopped
  • 1/4 cup green onion, chopped
  • 2 Tbs. olive oil
  • 1 Tbs. pure maple syrup
  • 3-4 tsp. Penzeys Curry
  • Salt and pepper

Directions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Toss the squash in your favorite olive oil and salt and pepper to taste.
  3. Spread the squash evenly on the baking sheet and roast until tender.
  4. While the squash is in the oven, prepare the couscous according to the package directions.
  5. Meanwhile, whisk the olive oil, maple syrup, curry, salt, and pepper in a small bowl.
  6. When the couscous is done, put it in a large bowl and toss it with the dressing.
  7. Add the squash, cranberries, onion, and parsley.
  8. Adjust seasonings as necessary. Serve hot or cold.