Tag Archives: pumpkin

Vegan Pumpkin Pancakes

Since my squeeze’s new favorite oatmeal involves pumpkin, I was sure to scoop up several cans during post-Thanksgiving grocery store sales. But the other morning I decided to do something more with it and quickly googled a recipe for vegan pumpkin pancakes.

I ended up adding a little more water than is recommended to make slightly thinner cakes and added 1-2 Tbsp. of sugar since so many of the reviews said they needed it. I was going to go with molasses, but apparently I’m out! I like that, for this recipe, you don’t have to come up with an actual egg replacer too.

This recipe made at least 20 pancakes — it would be a perfect recipe to use if you’re having a bunch of people over for brunch. They were easy and filling, not too heavy and not too sweet or pumpkiny. I had about 10 leftover (after D tasted mine, he had to have Breakfast, Part 2) and I wrapped them up in foil packets of two, so we could just grab one, unfold it and nuke them for the pup before school now and again. She loved them and had no idea she was actually getting some nutrients in her pancakes!

I’ll definitely make these again.

Ingredients
• 2 1/2 c. whole wheat flour
• 2 1/2 c. water (I added about another 1/3 to this too)
• 1/2 c. soy or almond milk (I used plain, unsweetened almond)
• 2 Tbsp. baking powder
• 1 tsp. salt
• 1/2 c. mashed/pureed pumpkin
• 1/2 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/4 tsp. allspice
• 1-2 Tbsp. sugar or other sweetener
• 1 tsp. vanilla extract
• 1/2 tsp. baking soda
• 1 tsp. apple cider vinegar (or white if you need to)

1. Combine almond milk and vinegar and set aside for about 5 minutes, allowing it to curdle. This is like using buttermilk — and the same thing I do for banana muffins.

2. Stir together pumpkin, spices, water and soymilk in mixing bowl. Add in remaining ingredients until just moist and stop. Let it sit for a bout 5 minutes, then stir again and let it rest a few more minutes before cooking.

3. Cook on a griddle on medium heat — I found that to work the best for the most even cooking. They are delicious topped with Earth Balance Buttery Spread and whatever else you normally enjoy on pancakes!

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Deceptively Delicious Oatmeal

I bought Jessica Seinfeld’s Deceptively Delicious months and months ago, in the hopes of infusing some extra nutrients into some of the food our picky eater. I finally got around to making one of the recipes — D and I had it for breakfast yesterday — not the little one — but it was delicious either way.

It was a real stick to your ribs kind of breakfast. It didn’t take much to fill either of us up.  I accidentally put in too much peanut butter, which I think thickened it up a bit, but it tasted delicious either way. Oh — and it only took about 10 minutes to make. Can’t beat that!

Ingredients
• 1 c. milk (I went with almond milk)
• 1/4 c. firmly packed brown sugar (light or dark)
• 1/4 c. pumpkin or sweet potato puree (I used canned pumpkin)
• 1 tsp. vanilla extract (optional, but I included)
• 1/4 tsp. cinnamon (or pumpkin pie spice)
• 1 c. old-fashioned oats ( recently got a big ol’ bulk container of organic old-fashioned oats in the produce section of Holiday Market for less than $2, which inspired me to finally make this!)
•  2 tsp. natural peanut butter (optional)
• dried fruit and nuts (I had brown and golden raisins and slivered almonds on hand)
• Pure maple syrup to drizzle over the top when serving (which I forgot…)

1. In a small saucepan, combine the milk, sugar, pumpkin, vanilla and cinnamon. Bring to a gentle boil and stir in the oatmeal.

2. Reduce the heat and simmer for 2 to 3 minutes, until the oatmeal is soft and creamy (I went more like 5). Then stir in the peanut butter, if using.

3. Spoon the oatmeal into bowls, sprinkle with fruit and nuts if you like, and serve with maple syrup.

Vegan Pumpkin Muffins

In honor of Halloween, I decided I needed to make something pumpkiny today. I was going to go with cookies, but ultimately went with muffins (that way I can eat them for breakfast and pretend they’re a little better for me than they probably are). Without any eggs and butter though, I’m already moving in the right direction, right? Pumpkin has protein and all kinds of fiber, so I say they’re healthy.

I found a random recipe on About.com by way of google and changed it up a little. I’m sure there are a few variations/additions you could make depending on your tastes. I put raisins on top of a couple to change it up and I’m sure walnuts or pecans would be good in here too. Or maybe some toasted, sugared pumpkin seeds on top?

And I should mention how easy it was to make these too. It only took about 15 minutes to put these together and get them in the oven. It makes them taste even better somehow, I think.

Ingredients
• 1 15 oz. can pumpkin puree
• egg replacer for 2 eggs (I whisked together 2 Tbsp. ground flax seed and 6 Tbsp. water, let it sit, whisked some more, etc. until it was a good consistency)
• 1/3 c. vegan margarine (5 1/2 Tbsp.), softened
• 2 1/2 c flour (I went with whole wheat), separated (1 c./1 1/2 c.)
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground ginger
• 1/2 c. soy milk or almond milk (I used vanilla almond milk)
• 1 c. brown sugar

1. Mix together 1 c. flour, 1 c. brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger,  salt.

2. Mix in softened margarine with hand mixer, then add pumpkin, soy milk and egg replacer (some reviews of recipes say because pumpkin is a binder, you don’t need the eggs. Sounds logical, but I replaced the eggs anyway).

3. Mix in rest of flour, blend well.

4. Grease muffin pan or use paper cups. Fill each 2/3 full (I was probably a big heavy handed…as usual). It made 20 muffins for me.

I decided to do a little icing drizzle on some of them too (OK, this definitely is pushing them over to dessert territory here….). I just whisked together powdered sugar and soy milk until I had a consistency I liked and let it harden.

Next time I might save a couple of tablespoons of the pumpkin to include in the icing (since the original recipe I based this off of only had 10 oz. of pumpkin, I totally could have done that and it would have been fine).

They turned out great! They definitely stuck to the bottom of the paper muffin cups, so I wonder if it would have been better to just grease (with the rest of the stick of vegan margarine perhaps) the muffin pan. Of course, I like the idea of not using paper liners too. Yum. I’m definitely going to make these again! (Like as soon as they’re gone).