a wordless wednesday

pumpkin muffins

the love for pumpkin continues.....

while searching for recipes for pumpkin muffins, i came across one from family fresh cooking, they looked irresistible! had to make them. i changed a few things in the original recipe, so here's how i made them:

yummy pumpkin muffins

1 cup unbleached flour
1/2 cup whole wheat pastry flour
1/2 cup coconut flour
3/4 tsp baking soda
3/4 tsp salt
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/4 cup nut butter
1 tsp vanilla extract
1 cup so delicious coconut milk
1/2 cup raw turbinado sugar
1 cup pumpkin puree

preheat oven to 350 degrees F.
grease a muffin tin, or line with paper liners.
in a large mixing bowl, combine the flours, baking soda, salt, and spices.
in a medium mixing bowl, add the nut butter, vanilla, coconut milk, sugar, and pumpkin and mix well. pour the wet ingredients into the dry and mix with a spoon until just combined.
pour into muffin tins. bake for 25 minutes.
this recipe made me 11 muffins.

they will be moist.
they will not be too sweet.
they will be perfect.
enjoy that pumpkin!

some favorite things

endangered species chocolate is my favorite chocolate. they make some yummy flavors. i like their raspberry, cranberry with almond, and mint the most. not only does it all taste amaaaazing, but they are a really good-hearted company to buy from.

i scored a bag of these on sale for $2.99, an after-halloween special ;D

some of their chocolate is vegan and some is not, so make sure to check the ingredients.

roasted squash. doesn't really need an explanation about why it's so good:


large cans of chickpeas. also doesn't need explanation :)

i don't know why but i can't seem to cook them right when i buy them dry. i really wanted it to work since i've heard it's cheaper than buying cans all the time. but there's just something so nice about opening a new can of chickpeas.....

i was so excited when i spotted this! i knew it was coming and was surprised to find it so soon. it tastes great! and i'm glad that there is another option out there other than soy. so delicious, you have made me sooo happy!


pumpkin muffins: tasty, moist, and not too sweet. recipe to come soon!


happy monday!

wiaw V

good evening! just popping in to post for wiaw :) now that mofo is over i will probably not post quite so much. i'm most comfy posting 3-4 times a week. hope ya'll don't mind ;)

breakfast:
tofu scramble with mushrooms and kale, tomatoes on the side and a slice of toast.

lunch-ish:
pumpkin pie smootheh

snack:
cucumber, tomatoes and crackers with hummus. it has become a favorite of hannah and i.

dinner:
a cheezy quesadilla.....

with tomato soup. i made this over the summer and froze it. i grew a bajillion tomatoes this summer and i miss having them at hand!

dessert:
a few of these throughout the day. they are peanut butter filled "caramels." i made them on halloween and they turned out to be the perfect candy! recipe can be found at love veggies & yoga.


mmmmmmmmm!

so how was your halloween? did you get any trick-or-treaters? we got 3 groups of kids. so cute! we are thinking of taking hannah to a few houses next year, should be fun :)

halloween party food

we had our halloween party last night. the kids are big fans because they get to dress up and run around like crazy and enjoy yummy party foods.

the one time they were all calm, at the table eating dinner.

for this special occasion, i put together a few things.

on the menu was:
-rice with roasted veggies
-mummy dogs (for the kids)
-a veggie tray with hummus
-chips & dip
-tortilla chips with salsa
-bucket of candy

i made these mummy dogs today for myself.

aren't they cute? found the recipe in the coupons from the sunday paper. just use veggie dogs and vegan crescent roll dough. cut the dough into strips and wrap the dogs. bake at 375 degrees F for 14 minutes. then dot on eyes using mustard and a toothpick.


this pumpkin cornbread was made on friday evening. the recipe can be found at the edible perspective. my only changes to the recipe were using regular flour and coconut flour in place of the buckwheat and corn flours. turned out incredible!

ahhh comforting and simple. i knew i was going to need a meal to satisfy the adults at the party. so what better way to go than to serve rice and vegetables.

i didn't dress up this year. but since hannah was being stubborn and refusing to put on the wings to go with her costume, i stole them for myself.

happy halloween!!!

wiaw IV

breakfast:
french toast from the vegan girl's guide to life. best french toast ever. drizzled with agave. hannah and i each had 1 & 1/2 slices.

lunch:
i was lazy at lunchtime and, since hannah wasn't hungry, just poured a bowl of cereal. nature's path maple pecan something or other, with so delicious coconut milk. love in a bowl.

snack:
i've been craving a pumpkin pie smoothie for a few weeks now. it was time!

dinner:
pasta with white beans and sauteed kale.
with a side of.....
roasted sweet potatoes and cauliflower with dried sage from the garden. had to double up on the veggies ;)

happy wednesday!

smoothie time

it's been a long time since i made a smoothie. like probably since summertime. crazy. i kind of miss the strong sweet flavor of berries. so i made one today using frozen blueberries.



this smoothie contained:
-2 bananas
-1 mango
-3/4 cup frozen blueberries
-splash of apple cider
-& chia seeds

not much else went on in the kitchen today, other than bread makin'.

this bread makes the best french toast. i can wait to get cooking in the morning ;)