Pumpkin Pie Pancakes

Pumpkin pancakes can often be too sticky and not cook through throughly. These pancakes are thick, but fluffy, and perfect for rainy mornings.

Pumpkin Pancakes:
3/4 cup flour
1/2 cup graham cracker flour (3 rectangle crackers)2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 tablespoons brown sugar
1/2 cup pumpkin puree
1 cup soy milk
1 tablespoon oil

Sift the dry ingredients: flour, graham flour, baking powder, salt, pumpkin pie spice, and brown sugar.
Then add the soymilk and pumpkin puree.
Mix well. Add nuts, if desired, and stir well.
Cook over a medium, oiled skillet until the edges are start to dry and bubbles have formed in the middle of the pancake.
Flip and cook about 2-3 minutes or until cooked through. Add oil to the skillet before each pancake.
Serve with your favorite vegan butter and maple syrup.

Pumpkin Waffles

This is just a simple praise for Pumpkin Waffles!
These were from Vegan with a Vengeance.
Quick praise to my waffle maker who decided to make waffles that didn't fall apart on me!
YUM!

Pumpkin Pie

I made pumpkin pie last weekend using a Joy of Cooking recipe and using MimicCream to sub for the condensed milk and it worked! I also added 1 Tablespoon of corn starch because I didn't trust it.
Friends told me it was the best pumpkin pie they'd had, even though they weren't fans before. Without the eggs you can really enjoy the pumpkin.
Too bad the pie was eaten before good photos could be obtained. This will have to do:

Pumpkin Muffins and Snacks

Pumpkin Muffins
From Vegan with a VengaenceThese are the best pumpkin muffins I've ever had.

Yesterday I went to Herbivore to be one of the first to get my copy of Jennifer McCann's new cookboook: Vegan Lunchbox. I wasn't sure if I wanted it or not, but after thumbing through it and thinking of all the food I had seen on her blog and wanted to make but never did - I bought it.

Buying a new cookbook right before leaving town is annoying. I want to make so many things but I just don't have the time. I decided to make some of the more snack-like foods for my up coming trip to Green Build in Denver.

Perfect Pepitas

I'm not sure if is okay posting her recipes on the web, other than her own blog, so I am leaving it out. But basically it's cayenne pepper, liquid smoke and Braggs.
I made another batch with garlic powder. YUM! I did have an asthma attack after adding the cayenne pepper, so I'll have to alter this in the future.

Roasted Chickpeas

These were so yummy before baking them that I barely had any left by the time the oven warmed up! Just simple chickpeas with nut. yeast and salt. The nut. yeast was really subtle when they were done so I tossed with more when they got out of the oven.

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Side Note:
If you're in Portland and wondering where to eat out, I have some photos to help. In my photo gallery I have one set aside for Portland Food. I also post these photos on my other blog, if you're interested.

Fall is in the Air!

Every year I look forward to the Apple Tasting at the Portland Nursery. This year I ropped Jess into going with me. It was a wonderful way to kick off fall. Every year I've been it's been held on beautiful, sunny days where the sun is warm and the shade is cold. Unfortuntally, Portland doesn't have many of these type of fall days that I grew up with, but yesterday was one of them.

The follow is how we celebrated.

Pumpkin Pie
1 box of silken tofu
3/4 cup sugar
1 can pumpkin
1 tsp. vanilla
pumpkin pie spices to taste

Blend in blender until smooth. Pour into premade crust and bake for about 1 hour at 400F.


Simple Maple Salad
Salad greens and other veggies of choice (I used shredded carrots, thiny sliced onions, lettuces)
1/2 pear chopped
1 Tbl. maple syrup
1 Tbl. balsamc vinegar
pepper

Mix and serve.
Toasted nuts and other fruits are also a nice touch to this dressing.


Roasted Veggies
Any random veggies you need to get rid of. Looks like I used potatoes, leeks, onions, carrots, winter squash. All mixed with olive oil, garlic and some rosemary.
The special touch to this simple dish was adding roasted kale on top. I just baked 4 leaves until crispy. Once the veggies were done I sprinkled the dry leaves on top. It added a nice depth to this dish and put some leafy greens into a roasted dish.



Apple Strudel
Totally inspired by the apple tasting.
Many sheets of phylo.
2-4 apples
powdered sugar
olive oil.

Lay a couple of phylo sheets down, spraying olive oil between each sheet. Layer on sliced apples, sprinkle with powdered sugar. Repeat a few times. Fold/roll phylo once the apples are done to make a latice across the top.
Bake about 20-30 min at 350F.
Once out of the oven coat in vanilla frosting.

A simple dessert that only looks fancy.


Lentil Soup
I wanted a brothy soup and found a quick way to use up those left over roasted veggies.

Boil left over roasted veggies for 30-60 minutes.
Strain veggies and add 1/2 to 1 cup of lentils, depending on how much liquid you added to your veggies.
Add salt and pepper to taste. let look until the lentils are tender.
Garnish with shredded carrots and chopped chives.


I've updated the cupcakes I've worked on. Check out this post for new pictures.