Vegan Pumpkin Bread; Vegan Caramel Apples!

Fall Foods Theme Continued!

We made some lovely caramel apples and moist pumpkin bread to celebrate Halloween… all vegan and gluten free!

The finished product: whole-food vegan caramel apple!

The finished product: whole-food vegan caramel apple!

Our festive pumpkin bread, sliced and ready to eat!

Our festive pumpkin bread, sliced and ready to eat!

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Apple Cinnamon-Stuffed Croissants & Sweet Potato Medallions

Foods of Fall is our Theme!

At our meeting on October 3, 2013 we used some local seasonal ingredients to make these delicious fall recipes:

IMG_2087     IMG_2083

The apple-stuffed croissants were inspired by the recipe from this blog:

http://thelifeofjenniferdawn.blogspot.com/2011/10/apple-croissants-with-caramel-drizzle.html

We veganized the recipe by using Earth balance and brown sugar (surprisingly, Pilsbury croissant packs are vegan)! Here are the pictures of our lovely apple stuffed croissants:

Spread Earth balance, spread cinnamon, brown sugar on the croissant dough

Spread Earth balance, spread cinnamon, brown sugar on the croissant dough

Sprinkled with more cinnamon sugar on top!

Sprinkled with more cinnamon sugar on top!

Flakey and brown :)

Flakey and brown 🙂

You can see the cooked apple nectar spilling on to the tray

You can see the cooked apple nectar spilling on to the tray

You can see we used apple slices and rolled them up instead of stuffing the croissants with diced apples

You can see we used apple slices and rolled them up instead of stuffing the croissants with diced apples

Yum!

Yum!

And the sweet potato medallions are from here:

http://smittenkitchen.com/blog/2010/11/sweet-potatoes-with-pecans-and-goat-cheese/

The goat cheese was added on at the very end so that there was a vegan option! Everyone was happy 🙂

First we put in the sliced sweet potato to roast it.

First we put the sweet potatoes in the oven to roast them!

In they go!
In they go!

We also toasted the pecans!

We also toasted the pecans!

Here is the topping for the sweet potato medallions! You can see the toasted walnuts...

Here is the topping for the sweet potato medallions! You can see the toasted walnuts…

Assembly of the medallion masterpiece!

Assembly of the medallion masterpiece!

Time to try them!

Time to try them!

With the goat cheese option

With the goat cheese option

Delicious medallions

Delicious medallions

Tonight we’ll continue with our Fall foods them and make vegan pumpkin bread and vegan caramel apples!

Happy Daring Exploring!

Raw Foods

Raw Tomato Soup

  • 1 cup almond milk
  • 4 tomatoes
  • 1/2 cup sun dried tomatoes
  • 1 red bell pepper
  • Several stalks celery
  • ½ red onion
  • ½ cup cashews
  • Handful of chopped dates
  • ¼ cup fresh basil
  • ½ tsp chili powder
  • 1 tsp cinnamon
  • 3 cloves garlic
  • 3 Tbs lemon juice
  • 1 tsp pepper
  • 1 tsp dried oregano

Roughly chop the tomatoes, bell pepper, onion, and dates.  Add all ingredients to the food processor and blend several minutes until completely smooth.

Modified from: http://www.welikeitraw.com/rawfood/recipes/

Barfi

  • ½ cup almonds
  • 1 ½ cups cashews
  • 4 cardamom pods
  • 1 ½ Tbs agave nectar
  • ¼ tsp salt
  • 1-3 Tbs lemon juice

Grind the nuts in a food processor until powdery but not buttery.  Remove the seeds from the cardamom pods and crush.  Stir together the nut powder, cardamom powder, salt, lemon juice, and agave nectar.  Using hands, mash it all together until cohesive.  Roll out onto  cutting board.  Slive and serve.

Modified from: http://roshis.com/barfi-and-potluck/

Vegan Dessert

 

Vegan Date-Crust Fruit Pie

  • 6 dates
  • 1 ½ cups nuts
  • 4 peaches
  • 4 plums
  • 2 Tbs Agave nectar
  • Seeds of 1 cardamom pod

Wash and remove the pits from the peaches and plums.  Slice and add to a saucepan along with agave nectar.  Stir and leave on medium heat for 20 min or until soft and syrupy.

 

Blend nuts in food processor until finely chopped, but not powdery or buttery.  Pour into a bowl and aside.  Remove pits from dates and process fruit in the food processor, turning it into date paste.  Pour nuts back into food processor and blend together with date paste.  Add in 1 Tbs vanilla extract.  Pulse the mixture.  When pressed with fingers, should feel like Play Dough.

 

Line a pan with parchment paper.  Press crust evenly into bottom and sides of pan.  Drain the excess juice off the fruit using a slotted spoon.  Pour cooked fruit into crust.  Slice and serve.

 

From: http://www.care2.com/greenliving/delicious-vegan-fruit-pie-video.html

 

 

Vegan No-Bake Date Bars

  • 1 ½ cups raw almonds
  • 1 ½ cups oats
  • ½ tsp salt
  • 35 Medjool dates
  • ¼ cup coconut oil
  • ½ cup water

Process the almonds, salt, and oats in a food processor until they are fine and crumbly.  Add ten pitted dates and process.  Melt the coconut oil and add.  Process until sticky.

 

Press ¼ of the mixture into a square pan.  Remove the remaining ¾ from the food processor and set aside.

 

Process twenty-five pitted dates until they form a paste.  Spread the paste over the bottom layer in the pan.  Top with the remaining sticky nut mixture.  For firm squares, refrigerate for 1 hour.

 

Modified from: http://ohsheglows.com/2011/03/28/5-ingredient-no-bake-vegan-date-squares/