Vegan Blogs

19 October 2019

Vegan Blogs
  • Vegan Meal Prep Recipes | Fall Meal Prep
    19 October 2019
    Yay, fall is here. It definitely doesn’t feel like it here in Los Angeles, but I’m in the mood for roasted vegetables, pumpkin, and layers nonetheless. What Los Angeles fall lacks in cool weather and changing leaves, it makes up in fresh vibrant produce! And what better thing to motivate you to cook than the most delicious local vegetables, herbs, and fruit. 

    I love seeing the produce change as the season’s change––though I totally did not get enough of peach season. My local farmer’s market is bursting with Asian pears, squash, Japanese sweet potatoes, and onions. I usually buy a bunch of Asian pears to eat before breakfast, squash to roast and add in soups, and Japanese sweet potatoes to roast whole and snack on. 

    This week’s meal plan celebrates the flavors and colors of this beautiful season. As always, these vegan meal prep recipes are easy to make, and include ideas for mixing, matching, and expanding the dishes. For example, I love to use the lentils in tacos, tossed with massaged kale salad, or in Buddha bowls with the roasted veggies, and beets. Speaking of beets, you’re going to love the ease of this beet recipe. The same dressing you use to make the beet salad can be used throughout the week as a salad dressing. Make a couple more dressings for a little variety––recipes suggested in meal prep. And there is a shopping list in the downloadable PDF. Okurrrr!

    I hope these vegan meal prep recipes make your life a lot easier and more delicious. We all deserve to eat nourishing and delicious home cooked meals! If you’re enjoying these weekly vegan meal prep recipes, please share with your friends! 

    Recipes below. Click here for the PDF that includes a shopping list and ideas for mixing and matching. 

    The following are the appliances that I use in this meal prep for maximum efficiency. If you purchase using these links I may receive a percentage from Amazon. It does not affect the price that you pay at all  

    Best-Life Beet Salad | Vegan Meal Prep Recipes
     
    Prep time
    1 min
    Cook time
    15 mins
    Total time
    16 mins
     
    If you don’t have anInstant Pot you can easily steam the beets stove-top. You’ll need a steam basket for both methods.
    Author: Jenné
    Serves: 4
    Ingredients
    • 4 medium beets, tops and tail cut
    • ¼ cup red onion, minced
    • ¼-½ cup lemon vinaigrette (recipe below)
    • ¼ cup fresh parsley
    • 1 tsp cumin seeds (optional)
    • ¼ - ½ tsp sea salt, plus more to taste
    • ½ tsp black pepper
    Simple Lemon Vinaigrette
    • 2 tablespoons dijon mustard
    • 2 tbsp freshly squeezed lemon juice
    • 2 tbsp apple cider vinegar (or other vinegar)
    • 2 teaspoons maple syrup
    • ¼ cup extra virgin olive oil
    Instructions: Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid, and shake until creamy.
    Instructions
    1. To steam beets in the Instant Pot: Add 1 cup of water to the Instant Pot. Secure a steam basket in the bottom of the pot. Add the beets. Pressure cook for 10 minutes if the beets are small, 12 minutes if they’re medium, and 15 minutes if they are large. Allow it to natural steam release.
    2. Remove them from the pot to cool.
    3. Once cool enough to handle you’ll be able to slip the skins off under cool running water.
    4. Cube beets, and place in a mixing bowl.
    5. Add onions, the vinaigrette/dressing, fresh parsley,cumin seeds, salt, and pepper. Stir well, then season to taste with more salt.
    3.5.3251

     

     

    Herb-y Lentils | Vegan Meal Prep Recipes
     
    Prep time
    5 mins
    Cook time
    16 mins
    Total time
    21 mins
     
    This recipe comes from theVegan Instant Pot cookbook by Nisha Vora of Rainbow Plant Life. I’ve doubled it.
    Author: Jenné
    Serves: 4-6
    Ingredients
    • 2 cups green or French lentils
    • 3 cups water or low-sodium vegetable broth
    • 1 tsp dried thyme
    • 3 garlic cloves, minced
    • 1 large bay leaf
    • 2 tsp dried oregano
    • 1 tsp cumin seeds
    • 1 tsp kosher salt or sea salt
    • 1 tsp freshly ground black pepper
    Instructions
    1. Place all of the ingredients into your Instant Pot and pressure cook for 6 minutes.
    2. Allow it to natural steam release 10 minutes, then quick release the remaining steam.
    3.5.3251

     

    Sweet Potato Tofu Curry | Vegan Meal Prep Recipes
     
    Prep time
    10 mins
    Cook time
    30 mins
    Total time
    40 mins
     
    Author: Jenné
    Serves: 4-6
    Ingredients
    • 1 tbsp coconut oil
    • ½ red or yellow onion, diced
    • 2 garlic cloves, minced
    • 2 tablespoons curry powder
    • 1 tsp coriander seeds
    • 1 tsp cumin powder
    • 2 ripe tomatoes, diced or 1 can diced tomatoes
    • 1 can full-fat coconut milk + 2 cups water
    • 1 sweet potato, cubed
    • 1 yukon gold potato, cubed
    • 1 block extra-firm tofu, cubed
    • ½ bunch kale, chopped (or other greens)
    • 1 ½ tsp salt + more to taste
    • 1 ½ tsp freshly ground black pepper
    • 1 lime
    Instructions
    1. Warm coconut oil in a large pot over medium high heat.
    2. Add the onions and garlic, and sauté.
    3. Once the onions are soft, add the curry powder, coriander seeds, and cumin, and toast for 30 seconds.
    4. Stir in the tomatoes.
    5. Add the coconut milk, water, sweet potato, yukon potato, and tofu. Bring it to a simmer and cook for 20 minutes, or until the sweet potato is tender.
    6. Add the greens, salt, and pepper and continue to cook for another 5-10 minutes.
    7. Season to taste with more salt.
    8. Serve with fresh lime juice.
    3.5.3251

     

    Cauliflower Walnut Chili | Vegan Meal Prep Recipes
     
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
     
    I added a few more ingredients to this that are not featured in the video. You'll need a food processorfor this.
    Author: Jenné
    Serves: 4-6
    Ingredients
    • 1 small cauliflower, florets cut into small pieces, about 4 cups
    • 1 cup toasted walnuts
    • 2 ½ tbsp chili powder
    • 3 tsp cumin powder
    • ½ teaspoon oregano
    • 1 ½ teaspoon salt
    • 1 tbsp oil
    • ½ red or yellow onion, diced
    • 2 garlic cloves, minced
    • 1 red bell pepper, diced
    • 1 tsp cumin seeds
    • 1 can kidney beans, drained & rinsed
    • 1 can pinto beans, drained & rinsed
    • 2 cans diced tomatoes
    • 3 cups water or low-sodium vegetable broth
    • 2 tsp veggie bouillon paste or 1 veggie bouillon cube
    • ½ cup cilantro
    Instructions
    1. To make the cauliflower walnut crumble: Place the cauliflower and toasted walnuts in a food processor. Add 1 tbsp of chili powder, 2 tsp cumin powder, oregano, and ½ tsp salt, and pulse until it’s the size of rice. You may have to do this in batches if you have a small food processor.
    2. Warm oil in medium high heat in a large pot.
    3. Add the onions, garlic, and bell pepper, and sauté until onions are translucent.
    4. Add the remaining chili powder, cumin powder, and cumin seeds to toast.
    5. Stir in the cauliflower walnut crumble, and cook for about 3 minutes.
    6. Add the beans, tomatoes, and water or broth. If you are using water, add the vegetable bouillon now too.
    7. Bring to a simmer, and cook for 10 minutes.
    8. Season to taste with more salt.
    9. Serve with fresh cilantro.
    3.5.3251

     

    Perfect Instant Pot Brown Rice | Vegan Meal Prep Recipes
     
    Prep time
    1 min
    Cook time
    24 mins
    Total time
    25 mins
     
    Author: Jenné
    Serves: 4-6
    Ingredients
    • 2 cups brown rice
    • 2 ½ cups water
    • ½ tsp salt
    • 1 tsp oil
    Instructions
    1. Add all ingredients to the Instant Pot and give it a stir.
    2. Seal the Instant Pot lid, and pressure cook for 24 minutes. Let it natural release for 10 minutes then quick release.
    3.5.3251

    Mix & Matching Tacos
    • Filled with Herb-y Lentils, shredded red cabbage, salsa, and guacamole (homemade or store-bought). 
    • Filled with Roasted Butternut & Sweet Potato shredded red cabbage, salsa, and guacamole. Serve with Cauliflower Walnut Chili
    Buddha Bowl
    • Herb-y Lentils, Roasted Butternut & Sweet Potatoes, Marinated Beets, brown rice, kale (massaged with dressing or sautéed), topped with tahini dressing (recipe with salad dressings above)
    • Cauliflower Walnut Chili, Roasted Butternut & Sweet Potatoes, brown rice, romaine lettuce (lossed with dressing), topped with sliced avocado or guacamole
    Salad
    • Herby-y Lentils, Roasted Butternut & Sweet Potatoes, Marinated Beets, massage kale with dressing, toasted pumpkin seeds

    The post Vegan Meal Prep Recipes | Fall Meal Prep appeared first on Sweet Potato Soul by Jenné Claiborne.

  • Creamy Vegan Pumpkin Pasta with Apple & Sage
    19 October 2019

    If you couldn’t tell by the title, this recipe is fully loaded with fall flavor. I don’t think I left anything out. Pumpkin, check. Apple, check. Sage, check. Cinnamon and nutmeg, check! Surprisingly, this mishmash of autumnal ingredients works really well together. The result is a warm and comforting pasta dish perfectly suited for a chilly October/November night.

    My original thought was to create a baked pasta dish. I even pre-heated the oven. But once I poured the cooked rigatoni into the creamy pumpkin sauce, I couldn’t wait to dig in. So, I turned off the oven and helped myself to a plate. Instant gratification! The key to getting the sauce to coat the surface of the noodles is to skip the post-drain pasta rinse. The starch left on the noodles allows the sauce to cling to every nook and cranny for maximum flavor.


    I chose to add tempeh to this creamy vegan pumpkin pasta to fill out the dish and make it more hearty. The technique, which involves crumbling the tempeh, browning it in a cast iron skillet, and tossing it with a savory sauce, comes from The First Mess cookbook. Laura does something similar with tempeh in one of her warm salad recipes. When prepared this way, tempeh is so delicious. It really takes this pasta dish to the next level.

    While I’m all about meal prep and pre-making dinner, this creamy vegan pumpkin pasta is best enjoyed right away. Then again, I also can’t stand leftover pasta. So, perhaps the staying power of this recipe is subjective. Invite a few friends over, open a bottle of wine, and invite everyone to cozy up by the fireplace with a plate of noodles. It’s the perfect recipe for a fall night at home. Cheers!

    Print
    Creamy Vegan Pumpkin Pasta with Apple & Sage
    • Author: Kate Kasbee
    • Prep Time: 25 mins
    • Cook Time: 20 mins
    • Total Time: 45 minutes
    • Yield: 4 servings
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: Vegan
    Description

    This Creamy Vegan Pumpkin Pasta with Apple & Sage is exploding with fall flavor. It’s the perfect comforting meal for a chilly autumn night.

    Ingredients
    • 8 ounces rigatoni (or your favorite pasta)
    • 1 tablespoon olive oil
    • ½ yellow onion, diced
    • 4 garlic cloves, minced
    • 1 small apple, diced (I used a honeycrisp apple)
    • 4 sage leaves, chopped, plus more for serving
    • ½ teaspoon cinnamon
    • ¼ teaspoon nutmeg
    • 1 15-oz. can pumpkin puree
    • ½ to 1 cup vegetable broth
    • ½ cup full fat coconut milk 
    • ¾ teaspoon salt
    • 2 cups dinosaur kale, torn into bite-sized pieces
    • Vegan parmesan, for serving (optional) 

      For the tempeh:

    • 1 tablespoon soy sauce
    • 1 teaspoon apple cider vinegar
    • 1 teaspoon maple syrup
    • 1 teaspoon paprika
    • ½ teaspoon garlic powder
    • Pinch of red pepper flakes
    • 2 teaspoons olive oil
    • 1 8-oz. block of tempeh, crumbled
    Instructions
    1. Cook the pasta according to the package directions. Drain, but don’t rinse. This will help the sauce stick to the noodles later on. Set the cooked pasta aside.
    2. Preheat a large, deep skillet over medium-low heat. When hot, add the olive oil to the skillet followed by the onion and garlic. Saute until the onion is soft and the garlic is light golden in color, about 3 minutes. Add the apple, sage, cinnamon, and nutmeg to the skillet and stir to combine.
    3. Fold in the pumpkin puree, vegetable broth, and coconut milk. Season with salt and bring the mixture to a simmer. Continue to cook, stirring occasionally, for 10 to 15 minutes, until the sauce has thickened. Remove from heat.
    4. Meanwhile, make the tempeh. Whisk together the soy sauce, apple cider vinegar, maple syrup, paprika, garlic powder, and red pepper flakes in a small bowl. Warm the olive oil over medium heat and add the crumbled tempeh to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the tempeh is lightly browned on all sides. Pour in the soy sauce mixture and stir to coat the tempeh. Remove from heat.
    5. Add the cooked pasta and tempeh to the pumpkin sauce and toss to combine, followed by the kale. Sprinkle with vegan parmesan, if using, and garnish with sage leaves. Serve warm.
    Notes

    Nutrition facts do not include vegan parmesan.

    Did you make this recipe?

    Tag @well_vegan on Instagram and hashtag it #wellvegan

    The post Creamy Vegan Pumpkin Pasta with Apple & Sage appeared first on Well Vegan.

  • How I Had The Most Spiritual Experience Of My Life In The Hot Springs In Manialtepec
    18 October 2019

    The post How I Had The Most Spiritual Experience Of My Life In The Hot Springs In Manialtepec appeared first on Peaceful Dumpling.

    I’ve been having other kinds of adventures recently. Not the thrilling rush of landing in a city where you do not speak the language, navigating new transport systems in winding streets, or having exotic dishes and wine brought to my dinner table. Those adventures are fun, too. But since my partner and I moved to the southern coast of Mexico, we have been surrounded by nature and the opportunity to slow down. It’s also given us the opportunity to focus more on our businesses as there are less distractions here than in the city. Our days off are spent watching sunsets, swimming in the sea, and engaging in outdoor sports that make me both break a sweat and feel an emotional stability that can only be the result of sunshine and greenery exposure.

    On one of those long and slow days off, we decided to visit the hot springs in the middle of the jungle in Manialtepec. We asked around in the Facebook group for expats in the area until we got a number to “a guy that takes you to the springs.” A little scary to go on a tour with a “guy” whom you casually contact on his cellphone to reserve your spot, but there seemed to be enough people that recommended the experience.

    Rich in minerals like calcium and sodium bicarbonate, hot springs have many benefits like improving blood circulation, reducing stress, improving sleep, and healing the skin. The water can have a bit of an egg smell from the sulfur, and it can also be so hot that it is possible to get third-degree burns. There have been some occasional cases of death, so it is always good to check with your doctor, and follow all instructions when submerging in hot springs. But I don’t mean to worry you because truthfully, these hot springs gave me one of the most amazing, cultural, and spiritual experiences of my life.

    At first, Bradley, Ismael (our guide) and I were the only ones there. Ismael went over the different temperatures and advised us to only spend 10-15 minutes in each hot spring. After 10 minutes, we would come out and lie on our backs, focusing on our breathing. Hot springs cause a drop in blood pressure so it is common for people to feel a bit lightheaded or dizzy, so you should never stay in the water for a long time. This is why lying on your back for a little while is the best and safest way to spend your time after immersing in a hot spring.

    Two other ladies arrived with another guide, and we went up to the top of the hot springs. We walked up a hill and the guides explained that this hot spring is frequently used by indigenous groups from the area. “This is where they come for healing. Whatever illness they have, they come here, and they also use the hot springs for their babies.” Ismael went slowly to the back of the hot spring (the water was so hot bubbles rose up occasionally). He dug out some clay from the side of the mountain using empty coconuts. He brought us the mineral-rich clay and we slowly applied it over our own bodies to exfoliate. The skin is the largest detoxification organ in our bodies, which is why I have recently been learning more about ways to take better care of it. As I slathered on the clay, I found new appreciation for this amazing organ I overlooked in my 20’s.

    After waiting for the clay to dry, we slowly took it off, using the empty coconut shells to grab a bit of water at a time. I do not know the exact temperature, but it was way hotter than my normal shower. After slowly removing the clay, Ismael helped us go to the center of the hot spring. One at a time, we would submerge. I went first.

    I actually felt pain. “Move very slowly,” Ismael suggested. “If you move fast, you can burn.” For some reason, moving makes the temperature feel twice as hot. So I met him in the center of the hot spring, and he slowly helped me sit down. Very carefully, and at the speed of a snail, he helped me submerge all my body in the water for a couple of seconds. I came out and said, “Can I do it one more time?” Ismael helped me submerge a second time (the water is so thick and hot you need someone to fully submerge you because you float here so easily).

    After the second dip, I came out of the water and felt so incredibly at peace, it was as if I had never known calmness before. It’s hard to explain because this was not a visible experience. It was like coming out of that water completely new—a kind of baptism. I felt connected to the hot spring, the jungle, the Earth, the Universe, and the higher power behind it all. It was like the water washed me away or blended me into another bigger and better being. It must sound like nonsense, but I think this is the best I can do to put that moment into words. I was amazed. “Wow,” I said, for lack of a better word. The experience only lasted a few seconds. It was so powerful, I couldn’t have processed more than that.

    “Many people, including indigenous groups, take this very seriously. It is not just bathing. For many people this is a spiritual place. They do this as a serious ritual. It’s not good to do this more than once a month, so even though we live close, we do not go in the water all the time,” Ismael explained. We went down the hill and to the stream, where the water is cooler. We lied down on our backs for a while, and then on our stomachs. “Lie down with your head facing the upstream. Submerge as much as possible, and let the water run down from the top of your head to your toes.” Funny to say this now, but it’s the first time I could have fallen asleep in a river.

    I am so humbled by this experience. In times like this, when the future of the Earth is uncertain, I find it necessary to realize the human privilege. We get to live in the most beautiful planet in the solar system, and we are harming it. Yet it keeps taking us in, allowing us to dwell in its mystery, and giving us the experiences that enrich us most. So now I’m sitting back at home wondering how I can do for nature, what it’s done for me: enliven me.

    How do you enliven nature around you? And how does it enliven you?

    Also by Vanessa: How Baring It All On A Nude Beach Changed My Perspective About The Human Body

    Eat, Pray, Love: 4 Signs It’s Time For You To Go On A Solo Adventure

    Get more like thisSubscribe to our daily inspirational newsletter for exclusive content!

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    Photo: Vanessa Uzcategui

    The view other posts like this on Peaceful Dumpling.

  • New Vegan Queso and Ranch Launch at Walmart
    18 October 2019

    A new line of creamy vegan dips by salsa brand Fresh Cravings recently debuted at Walmart stores nationwide. The new line is made with almonds and cashews instead of dairy and is available in 8-ounce tubs in five flavors: Kickin’ Queso Style Cashew, Zesty Ranch Cashew, Creamy Dill Cashew, Creamy Garlic Almond, Spicy Garlic Almond, and Smokehouse Almond. “We believe that plant-based foods are not a trend, it’s a shift in consumer preference and is moving to become a lasting part of the American culinary lifestyle. Until now, Fresh Cravings has been known as a refrigerated salsa brand, and this launch positions us as a significant player in the growing plant-based food space,” Jay Whitney, President of Fresh Cravings’ parent company FoodStory Brands, said. “We pushed ourselves to accelerate our innovation process as we see tremendous opportunity to deliver healthier alternatives at highly competitive prices to all consumers.” In addition to Walmart, other flavors of Fresh Cravings dips—including two sweet varieties: Organic Creamy Vanilla Cashew Dip and Organic Chocolate Mousse Cashew Dip—are also available at retail chain Publix with plans to expand distribution to additional outlets.

  • Surprising Way Your Friends Affect Your Happiness, According To Study (& What To Do About It)
    18 October 2019

    The post Surprising Way Your Friends Affect Your Happiness, According To Study (& What To Do About It) appeared first on Peaceful Dumpling.

    I feel incredibly lucky to have people in my life who inspire me and who help me grow in the best possible ways. They’re imaginative, supportive and give honest advice about my sometimes-crazy ideas. But, I’m sure I’m not alone in saying there are some people in my life who perhaps bring down my vibe with gossip and negativity. Now, don’t get me wrong, I sometimes fall into the trap of gossiping and I’m not saying that you’re a ‘’bad’’ person for doing it, because let’s be honest, who doesn’t occasionally moan about someone who is always talking negatively about others or being judgmental? It could also be those people in my life who now don’t align with my values. Either way, I know that when I spend too much time with them, I lose sight of myself a little. Some people are really good at cutting these people out, but I’m a chronic people pleaser (something I’m painfully working on) and so the thought of explicitly saying “adiós” to someone is anxiety-inducing.

    It’s important for our happiness to say goodbye to those who don’t make us jump for joy

    Everyone we meet is a mirror of ourselves in some way—they have something to teach us. If we meet people and they are so annoying, like the co-worker who eats all of the break room snacks, this annoyance can usually tell us something about ourselves that we don’t like. In this case, maybe we feel insecure about how much or how little we eat and so our co-worker’s behavior triggers us.

    However, sometimes the lesson that someone teaches us is that we don’t want or need this kind of energy in our life. Realizing what kind of relationships work for you and not being afraid to end those that don’t can help improve mental health and lead to living a happier more joy-filled life—it’s an act of self-love after all.

    These girls are always supportive and loving, I feel lucky to have them in my life

    Think about a selection of people that you spend time with relatively often. When you’re making plans to hang out do you feel excitement, inspiration and happiness? Or do you feel anxiety and dread? If it’s the latter that is a sure sign that for your own good you need to let them go.

    What if who our friend’s, friend’s are friends with effects our happiness?!

    So you’ve decided who is working for you in your life, you’ve waved goodbye with a #sorrynotsorry to those who aren’t on your vibe. Life’s going to be non-stop joy now, right?  However, what if I told you that it isn’t just your friend’s energy that affects your happiness, but your friend’s friends’ friend! A study by researchers at the University of California, San Diego, has shown that yes, our immediate friend’s happiness has a 15% impact on our own; it also showed that the happiness of your friend’s friend has a 10% impact on your happiness but even more surprising to me, your friend’s friend’s friend’s happiness has a 5% impact on your happiness. It kind of makes sense in a chain-reaction way, but also, it’s crazy because your friend might not even know the person who is affecting you, let alone you knowing them. And how are we supposed to live a happy life if people who we don’t even have any relationship with can affect our well-being through mutual friends?!

    Do we just live like hermits then?!

    Obviously, we are social creatures and we need supportive people around us to really thrive. But how do we even begin negotiating a world where #sorrynotsorry goodbyes to people not on our vibe isn’t a foolproof way to make our life a bubble of happiness? Well, this study shows that it is more important than ever to wave goodbye to those who don’t align with you, because the chances are, if you don’t vibe with this person,  you won’t vibe with their friends.

    This study also highlights the importance our own behavior has on others: no man is an island after all. Now, I’m not saying that you can never be sad or depressed or angry because it is important to feel through those emotions and release them, not bury them deep. But what it does highlight is that if you are spreading negative vibes in terms of gossiping, judging, and being unsupportive to your friends or those around you, you could inadvertently be affecting the happiness of a large group of people.

    Be the change you wish to see

    Going forward with the information from this study we can take two main points away.

    1. Be picky with who you have in your life. It is fine to decide that a certain person or group of people aren’t helping you grow and be happy and so politely cutting them from your life.
    2. Be aware of how your behaviur can affect a large group of people. Strive to be your most authentic and beautiful self. Spread the love that you wish to receive because after all your vibe attracts your tribe.

    Also by Louise: Wearing What You Really Want Gives You *This* Benefit, According To Psychology

    How Traveling In Baja Taught Me Trusting My Intuition Is Key To Happiness

    Get more like thisSubscribe to our daily inspirational newsletter for exclusive content!

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    Photo: Anderson W Rangel on Unsplash; Louise Baker

    The view other posts like this on Peaceful Dumpling.

  • Photo Friday: From Such Great Heights
    18 October 2019
  • Brown Rice and Black Beans Molé
    18 October 2019
    Our annual family reunion took us to the Hudson Valley in upstate New York this summer, and it was here, on one of the very hottest days of the year that we headed to Gaskins, in Germantown – a family-owned …
  • Hash brown-Crusted Frittata [Vegan Yack Attack’s Plant-Based Meal Prep Preview!]
    18 October 2019

    The release of my third cookbook is going to be here before we all know it. But, while we have some time, I want to share a recipe and preview with you! So, the first dish from VYA’s... Read More

    The post Hash brown-Crusted Frittata [Vegan Yack Attack’s Plant-Based Meal Prep Preview!] appeared first on Vegan Yack Attack.

  • Vegan Maple Mustard Brussel Sprouts
    18 October 2019
    When I was a kid, my Grandma used to make brussel sprouts in a cream sauce.  It is to this day, something that I remember so strongly, how much I HATED that dish and of course brussel sprouts.  For years I thought I hated brussel…
  • Pumpkin Butter
    18 October 2019

    Homemade pumpkin butter is so easy to make and a delicious way to celebrate fall! Spread it on toast, swirl it in oatmeal…you might even want to eat it straight from a spoon.

    I always crack myself up around this time of year by celebrating pumpkin season by stocking up on cans and cans of pumpkin puree and cooking up all kinds of goodies with them. I mean, you can get canned pumpkin any time of year. It’s like celebrating summer by making all kinds of stuff with frozen berries or canned tomatoes. (Okay, maybe I do those things too.)

    But canned or not, I guess the whole idea is that it’s fall and pumpkins are everywhere, inspiring us all to enjoy some pumpkiny goodness, canned or not! And pumpkin spice is so cozy and delicious when the weather starts to cool down.

    So I’ll be doing lots of cooking with canned pumpkin this season, and sharing my results with you all. Maybe I’ll sneak a fresh pumpkin or two in the mix, but for now, we’re going with one of my favorite recipes for using and enjoying canned pumpkin. (If you want to use fresh pumpkin to make this, see my tips below!)

    What is Pumpkin Butter?

    Let’s start with this, because I get asked this question from time to time, so I’m guessing maybe pumpkin butter isn’t a thing everywhere.

    Pumpkin butter is a sweet spread made from pumpkin and spices. The mixture basically gets cooked down until the pumpkin reduces and caramelizes so it’s smooth, sweet and buttery.

    And no, in case you’re wondering, pumpkin butter doesn’t contain any actual butter.

    How to Use Pumpkin Butter

    I like to think of pumpkin butter as my fall equivalent to jam, and I use it pretty much the same way I use jam. My favorite way to enjoy pumpkin butter is on toast, but it’s also awesome swirled in oatmeal, chia pudding, or vegan yogurt.

    Get creative! Got a recipe for some cookies or pastries that uses jam? Give it a fall upgrade and make it with pumpkin butter instead.

    I’ve also been itching to put it on a vegan grilled cheese sandwich, like this one.

    How to Make Pumpkin Butter

    One of the awesome things about pumpkin butter is how easy it is to make. Start by placing all of your ingredients into a pot: pumpkin puree, apple cider, brown sugar, maple syrup, lemon juice, pumpkin pie spice, cinnamon, and salt.

    Heat everything up slowly and let it cook for about 30 minutes, stirring occasionally.

    If your pumpkin butter gets too thick while it simmers you can add some water, but not too much! Remember, part of why we’re cooking it is to reduce the liquid and thicken everything up.

    Your pumpkin butter is finished cooking when it’s thick and has a glossy sheen to it.

    FAQ & Pumpkin Butter Tips
    • Resist the urge to add too much water while the pumpkin butter simmers! You really only want to add it if the mixture is sputtering very badly.
    • Store your homemade pumpkin butter in a sealed container in the fridge for up to 3 weeks, or in the freezer for up to 3 months.
    • Is this pumpkin butter gluten-free? It is!
    • Can I make this pumpkin butter with fresh pumpkin? You can, but you’ll need to roast and puree the pumpkin first. Check out this tutorial from Hey Nutrition Lady on how to do that! You will need about 3 1/2 cups.
    • Why does the sugar need to be organic? That’s to keep the recipe vegan. Most sugar in the United States at least is processed using animal bones. Organic sugar is processed differently, so it’s considered vegan.

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    Pumpkin Butter

    Homemade pumpkin butter is so easy to make and a delicious way to celebrate fall! Spread it on toast, swirl it in oatmeal…you might even want to eat it straight from a spoon.

    • 2 (14 ounce or 400 gram) cans pumpkin puree
    • 3/4 cup apple cider
    • 1/2 cup organic brown sugar
    • 1/4 cup maple syrup
    • 1 tablespoon lemon juice
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    1. Stir all ingredients together in a large pot.

    2. Place the pot over medium heat and bring it to a simmer.

    3. Lower the heat and allow the mixture to simmer for about 30 minutes, stirring occasionally. You can add a splash of water if the mixture becomes too thick while simmering.

    4. Your pumpkin butter is finished cooking when the mixture has thickened a bit and appears glossy.

    5. Allow the pumpkin butter to cool, then transfer it to a sealable container for storage.

    6. Store your pumpkin butter in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

    Makes about 4 cups of pumpkin butter.

    The post Pumpkin Butter appeared first on Connoisseurus Veg.

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