Vegan Chewy Pumpkin Spice Cookies

The moment pumpkin lovers have all been waiting for: a pumpkin cookie that is chewy rather than cakey or crisp!

Vegan Chewy Pumpkin Spice Cookies!

Long on a mission to create a pumpkin cookie that is a bit chewy rather than cakey or crisp, I recently had a brainstorm which was to take my veganized version of my dear friend Allison Price’s Lemon-Ginger Cookies–one of my favorite all-time cookies (besides my grandmother’s) which I have shared here prebiously–and tweak it. It worked beautifully and I am so excited to share on this very autumnal day.

Yield: 24 regular cookies or 10 to 12 large

3/4 cup vegan butter
1 cup natural sugar plus 1/2 cup, divided
1/4 cup dark molasses
6 tablespoons pureed pumpkin
1 tablespoon + 1 teaspoon pumpkin spice
1/2 teaspoon baking powder
2 1/2 cups all purpose flour (I use white whole wheat)

Preheat oven to 350 degrees.  Line a baking sheet with  Silpat or waxed paper.  You may use a baking stone if you prefer. Place 1/2 cup sugar in small bowl and set aside. With an electric mixer, cream together butter and remaining 1 cup sugar until fluffy. Beat in molasses, pumpkin, pumpkin spice, and baking powdet just until well combined. With mixer on its lowest speed, mix in flour 1/2 cup at a time. If making regular cookies, scoop up dough by tablespoons, roll into balls, roll in remaining sugar, and place about 2 inches apart on prepared cookie sheet. If making large cookies, follow the same procedure, only scoop up dough by ice cream scoopfuls to make about 10 to 12. Also, if making large cookies, use the bottom of a glass to press the balls to about 1/2 tall. Bake regular cookies 10 minutes and large ones 20. Allow cookies to cool on their sheet on a wire rack. Store in an airtight container.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Vegan Pumpkin Cake Bars

Vegan Pumpkin Cake Bars
Yield: 16 servings (app. 150 calories each)

Somewhere between what we used to call a snacking cake and a bar, this vegan treat is quick, easy, moist, and delicious.  The texture and rise are just right and, though it needs nothing, not really even a dusting of powdered sugar, it would be decadent with a vegan cream cheese, caramel or praline frosting.

2 cups all-purpose flour (I use white whole wheat)
3/4 cup natural Demerara sugar
1 teaspoon molasses
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1-15 ounce can pureed pumpkin
1/2 cup vegetable oil
1 to 2 tablespoons water, if necessary

Preheat oven to 375 degrees.  Grease 8-inch pan.  In a large bowl, whisk together dry ingredients.  Add pumpkin, oil, and water, if desired, for a smooth consistency, and stir together just until completely combined. Transfer to prepared pan and gently smooth top. Bake about 20 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack, slice, and serve. Keeps well tightly covered.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Vegan Pumpkin Spice Rice Crispie Treats

Pumpkin luvahs, do you feel me?!

Vegan Pumpkin Pie Spice Rice Krispie Treats
Yield: 1 dozen (approximately 170 calories each)

I don’t think my newest recipe needs much of a preamble except to say, what are you waiting for?

4 tablespoons vegan butter
10 oz vegan marshmallows (I use Dandie brand)
6 cups rice cereal (I actually use Erewhon brown rice but you could use the Rice Krispies brand)
Pinch sea salt
1 tablespoon pumpkin pie spice
6 tablespoons pumpkin puree, not pumpkin pie filling
Optional garnish: 12 pecan halves

Line a muffin tin with 12 cupcake papers and set aside. In a large saucepan over medium to low heat, melt butter and marshmallows, stirring continually. Vegan marshmallows melt more slowly than regular marshmallows, so be patient and keep stirring with a wooden spoon. Remove from heat, stir in remaining ingredients, except pecans, until completely combined, and divide evenly among cupcake cups, pressing down firmly. Garnish each with a pecan half if desired. Cool to room temperature and store in refrigerator In an airtight container.

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Mini Vegan No-Bake Pumpkin Cheesecakes (almost raw!)

 Yield: 12 mini cheesecakes

Vegan Almost Raw Mini Pumpkin Cheesecakes…this one for the win!

I promised I would be back with you when I had refined my recipe for vegan pumpkin cheesecake enough to share with all of you vegan aficionados. I am thrilled to say my most recent taste test is a keeper! And NO baking reqired.

Plus, I got smart, and purchased a mini cheesecake pan at the kitchen Barn so that I could make partial recipes and not have huge cheesecakes sitting around.

I went a completely different route this time with an unbaked version. I can’t call it completely raw, though, because, of course, the canned pumpkin puree is cooked at the factory and I simmer the sauce to thicken it. But I am not a raw vegan anyway, so it doesn’t matter.

This cheesecake goes together so quick and easy and is beautiful enough for company. So put it on your holiday menu and impress your friends with both the taste and the appearance. Regarding appearance, be sure to press each layer down firmly or you will end up with a few air bubbles as I did. Still, I think it was ready for its close-up. You?

This recipe requires a 12-cup mini-cheesecake tin with removable bottoms.

Note: when coconut milk cans are shaken, you want to only hear a little sloshing indicating semi-solid cream at the top.

Crust:
1/2 cup raw pecan halves or pieces
2 tablespoons unsweetened grated coconut
2 pitted medjool dates
2 tablespoons maple syrup
1/2 teaspoon ground ginger

Process in food processor until mixture is texture of course cookie dough. Divide evenly among 12 mini-cheesecake cups and press firmly and evenly into bottoms.

Filling:
2 cups raw cashews
3 cups water
1/4 cup canned pureed pumpkin
1/4 cup maple syrup
2 teaspoons pumpkin pie spice
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 cup semi-solid cream from top of 2 cans full-fat coconut milk (remaining tablespoons from second can will be used for sauce)
“Caramel” Sauce
Lightly salted and roasted pecan half

Heat cashews for 10 minutes on high power in large bowl in microwave. Drain and process in food processor until an almost smooth dough-like consistency forms. Add pumpkin, syrup, spice, and extracts and process until smooth, thick and creamy. Divide evenly among mini-cheesecake cups, pressing firmly and smoothing tops. Then divide coconut cream among each, also smoothing tops. Refrigerate 8 hours or overnight. Remove mini-cheesecakes from tin and serve each with a drizzle of “caramel” sauce and a roasted pecan half.

“Caramel” Sauce:

1/4 cup semi-solid cream from second can full-fat coconut milk
1/4 cup maple syrup
Optional: 1 teaspoon brandy, bourbon, or cognac

Vigorously simmer cream and maple syrup together over medium heat until thickened, about 3 minutes. Remove from heat and stir in alcohol if using. Cool to warm before drizzling over cheesecake.

Garnish:

12 lightly salted roasted pecan halves

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Countdown to Your Best Vegan Thanksgiving
Five Dishes Everyone at Your Table Will Be Thankful For

Thanksgiving is my favorite time of year to be vegan. Though I am thankful every day that I chose many years ago to live more compassionately, it is during this season that I celebrate my favorite tastes and textures…and share them with you.

The mouthwatering menu I have selected for you features two entrée-like dishes, both meals in themselves because of the balance of ingredients: greens, grains, veggies and more.  So delightfully pretty, filling, and creamy are these dishes that the only side dish I recommend is a fresh bright salad that sounds some special autumnal notes in the form of dried fruits and smoked nuts.  All that remains to round out this bountiful fall feast is my late mother’s Double Cornfingers which I recommend serving in place of stuffing.  For dessert, I offer a recipe I developed for Tofutti a few years back that is a perennial favorite.  These pumpkin cheesecake bars with their streusel topping are super quick and easy but doesn’t look like it, especially when sliced and served on frilly paper doilies.

Each item listed in the menu below is linked to its recipe, and following the menu are captioned photos that will help you envision how your beautiful table will look as everyone gathers around with gratitude.

Speaking of gratitude, I am so grateful for all of you who make my platter bloom throughout the year.  With nurturing wishes to you and yours during this holiday season and always.

~Betsy DiJulio

Blooming Platter Vegan Thanksgiving Menu 2017

Butternut Squash Lasagna (with Smokey Marinara Sauce and Kale Pesto)
Acorn Squash Stuffed with Creamy Rice and Greens Stovetop Casserole
Kale Salad with Pomegranate Balsamic Figs and Dates Topped with Smoked Almonds
Sallie’s Double Corn Fingers
3-Layer Oatmeal Pumpkin Streusel Bars
Vegan Butternut Squash Lasagna
Vegan Acorn Squash Stuffed with Creamy Rice and Greens Stovetop Casserole
Kale-Salad-with-Pomegranate-Balsamic-Marinated-Figs-and-Dates-Topped-with-Smoked-Almonds1
Vegan Kale Salad with Pomegranate Balsamic Marinated Figs and Dates Topped with Smoked Almonds
Vegan Double Corn Fingers
Vegan 3-Layer Oatmeal Pumpkin Streusel Bars
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Vegan Pumpkin Spice Poundcake

Yield: one 10-inch poundcake

A pumpkin spice lover, not hater–in spite of all the hype–I take my savory and seeet pumpkin seriously. So three attempts and 12 cups of flour later, I finally got it: the perfect Pumpkin Pound Cake in both flavor and luscious moistness and tenderness.

The first two cakes were a little dry and we’ll say “sturdy.”  The secret to my ultimate success is three-fold: two kinds of fat, both vegan butter for flavor and vegetable oil for moistness; molasses also for deep, flavorful moisture; and the combination of curdled soymilk and vegan sour cream for ever-so-slightly-tangy tenderness (though using all curdled soymilk will work nicely too).

Get your pumpkin spice on!

1/2 cup canola or other vegetable oil
1/2 cup vegan butter, softened
2 1/2 cups demerera sugar or brown sugar
2 tablespoons molasses
1/4 cup flax meal
1 tablespoon pure vanilla extract
1 teaspoon pure almond extract
2 teaspoons ground cinnamon
2 tablespoons pumpkin pie spice
4 teaspoons  baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nondairy milk mixed with
1 tablespoon vinegar, set aside to curdle for a couple of minutes
4 cups white whole wheat flour
1 1/2 cups pumpkin puree
1/2 cup vegan sour cream (or another 1/2 cup nondairy milk, but I prefer sour cream)

In the bowl of a stand mixer, or with a hand mixer, beat the oil, butter, sugar, and molasses for one minute. Then add 1/2 cup of the milk, extracts, flax meal, extracts, spices, baking powder and soda, and salt, and continue to beat for another two minutes until the mixture is quite fluffy.

Add the flour and remaining nondairy milk to the sugar mixture in three batches, alternating and beating for 20 seconds after each addition. Scrape down the sides and the bottom of the bowl with a spatula frequently.

Finally, add the pumpkin puree and sour cream (or 1/2 cup nondairy milk) and mix for 20 seconds.

Scrape the batter into an oiled and floured bundt pan.

Bake in a preheated oven set at 350 degrees Fahrenheit for 1 hour and 5 minutes or until a toothpick inserted in the center of the bundt cake comes out clean or with a few crumbs sticking to it.

Set on a rack to cool for 30 minutes, then unmold and continue cooling the cake on a rack covered with a dish towel.

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Vegan Pumpkin Ale Spice Cake
with Salted Pecan Caramel Glaze

pumpkin-spice-cake-with-salted-pecan-caramel-plus-slice

If gingerbread and pumpkin cake got together on a booze-infused evening, this “baby” is what they would conceive.

Moist and deeply spiced, it is a carnivore-approved hit with one and all, regardless of dietary preference.  I adapted a favorite spice cake recipe of mine that called for natural cola, substituting pumpkin ale, adding pureed pumpkin, and otherwise tinkering.  I enjoy it with a little dollop of Coco Whip as a fluffy contrast to the richness of the cake.

Pumpkin Ale Spice Cake

2 1/2 cups all purpose flour (I use white whole wheat)

2 teaspoons baking powder

2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon sea salt

1 cup granulated sugar (I use demerara)

1/2 cup real maple syrup

1/2 cup molasses (dark or light, but not blackstrap)

1/2 cup unsweetened soymilk (plain would also be fine)

1 15.5 ounce can pureed pumpkin

1 cup canola oil (or other mild vegetable oil)

1 cup pumpkin ale or hard cider (I used Harpoon Pumpkin cider)

1 tablespoon vanilla extract

1 teaspoon baking soda

Salted Pecan Caramel (optional)

Preheat oven to 350 degrees.  Grease and flour a bundt pan.  In a large bowl, combine all of the dry ingredients, except baking soda, make a well in the center, and add all wet ingredients, except ale.  Whisk to completely combine.  In a small bowl or cup, whisk soda into ale.  It will fizz up.  Quickly whisk into batter until completely incorporated.  Transfer the batter into prepared bundt pan and bake for approximately 45 minutes or until a wooden pick inserted in the center comes out clean.  Remove to a wire rack, and cool for about 15 minutes.  Loosen around all edges with a knife, being careful not to slice into the cake.  (I use a plastic knife, as my pan has a non-stick surface, but I still grease and flour it!)  Place serving plate over the top of the pan and invert the cake onto the plate.  Let cool and then glaze if desired.  I recommend letting the glaze soak into the cake overnight before serving.

Salted Pecan Caramel

 1 cup sugar

1/4 cup water

6 tablespoons vegan butter

1/2 cup plain soy creamer (or your favorite non-dairy creamer)

1/8 teaspoon sea salt (or to taste)

Optional: 1 tablespoon rum, brandy, favorite liqueur

1/2 cup pecans

In a heavy-bottomed 2 quart saucepan, heat sugar and water over medium-high.  Whisk vigorously as it begins to melt.  Once the mixture is boiling and amber colored (if you use demerara, it starts out amber colored), whisk in butter until melted.  Remove pan from heat, count to three, and slowly whisk in the soy creamer, salt, and optional alcohol.  When smooth, allow the caramel to cool for a couple of minutes and then transfer to a small cup or bowl and let cool until a thick pourable consistency.  Drizzle or spoon over the cake.  You may either stir the pecans into the mixture before drizzling or sprinkle them over after the cake is glazed.

pumpkin-spice-cake-with-salted-pecan-caramel

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Vegan Pumpkin Flan with Pepitas–
A Twist on Thanksgiving Tradition

pumpkin-flan

After my husband, Joe passed away, I joined with friends–old and new–to create a number of new traditions, among them in–home dinners with all-in gourmet cooks, Juan and Barbara Gelpi.  How fun to, as of September, fold my extraordinary new partner, Bob, into the mix.

Most recently, we convened at the Gelpi’s lovely home to cook and consume a delightful fiesta of homemade pico, guacamole and chips with Coronoas shots of tequila (for Juan and me–my first in my entire life, late bloomer that I am), tortilla soup with roasted pepitas–veganized from a recipe my mother got from the Mansion on Turtle Creek in Dallas–Juan’s seitan mole over herbed rice, homemade tortillas, and, for dessert, Barbara’s apple-oatmeal crisp and my flan.

I adapted it from a recipe I found online, adding the pumpkin, spice, and more agar to make sure it set properly with the additional liquid from the pureed pumpkin.  I also tinkered with the caramel to make sure my preferred sugar–demerera–dissolved.  The results were a huge carnivore-approved hit: absolutely delicious with an incredible texture.  The genius of this recipe, for which I cannot take credit, is to create a cold custard that sets up beautifully, rather than a baked one which is very tricky when no eggs are used.

Betsy’s Pumpkin Flan

For the Caramel:

1/2 cup granulated sugar (I use demerera)
1 to 2 tablespoons water

Place the sugar and water in a saucepan and let dissolve  for a few minutes. Then place over medium heat, stirring until melted. The demerera will already be golden in color, but if using granulated sugar, cook until golden. Pour into the bottom of 6 ramekins.

For the Custard:

2 cups plain soy milk
1 tablespoon + 1 teaspoon agar-agar flakes
1/2 cup firm or extra-firm silken tofu (I used firm)
1/2 cup canned pumpkin puree
1/2 cup granulated sugar (I use demerera)
1 tablespoon vanilla extract
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
Pinch of salt

Pour the soymilk into a medium saucepan and sprinkle with the agar flakes. Let sit for 10 minutes. Bring to a boil, then reduce heat to low and cook, stirring often, for 5 minutes, or until the agar has dissolved.  Don’t worry if the milk breaks and separates. It will come together in the food processor.

Place the tofu, pumpkin, sugar, vanilla, cinnamon, cloves, salt, and soymilk-agar mixture in a blender and blend until very smooth. Pour into the ramekins over the syrup, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.To remove from the ramekins, run a knife around the edge of each and dip the bottom in hot water for about 15 seconds.  Invert a desert plate on top and turn out.

pumpkin-flan-partially-eaten

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Vegan Layered Fudge and Pumpkin Cheesecake Brownies with Chocolate Ganache

Layered Fudge and Pumpkin Brownies--horizontalYield: 1-8×8″ pan of brownies

These are the perfect fall treat: chocolate always understands and pumpkin is just the perfect personification of everything appealing about autumn.

 

Brownie Layer:

1 box or bag of brownie mix that calls for only 1 egg, and contains no dairy products in the mix (I use Marie Callender’s “Restaurant Style” 10-0unce Chocolate Fudge Brownie Mix, sold locally at our Dollar Tree)

1/4 cup vegetable oil

3 tablespoons water

1 tablespoon espresso powder or instant coffee

1/4 cup canned pureed pumpkin (not pumpkin pie mix)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

 

Pumpkin Cheesecake Layer:

3/4 cup canned pureed pumpkin (not pumpkin pie mix)

4 ounces (1/2 cup) vegan cream cheese

1/2 cup sugar

1/4 cup flour

2 tablespoons maple syrup

1/2 teaspoon vanilla extract

1/2 teaspoon ground cinnamon (or pumpkin pie spice)

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

 

Ganache Layer:

1/2 cup non-dairy creamer (like soy or coconut)

4 to 5 ounces vegan chocolate chips

Spray a metal 8 x 8-inch baking pan with non-stick spray.  (Optionall: cut a 3-inch wide strip of parchment paper long enough for ends to overhang sides of pan, press into bottom and up and over sides, and spray again with non stick spray.)  Make brownie layer: in a medium bowl, whisk together all ingredients until well-combined and then whisk for 50 strokes.  Spread evenly into prepared pan.  Make pumpkin layer:  place all ingredients into the bowl of a food processor and process until smooth, scraping down sides of bowl as necessary.  Gently smooth pumpkin mixture over the top of the brownie layer, spreading to cover.  Using a skewer or a knive, make narrow zig-zag lines through both layers from side to side, turn pan one-quarter turn, and repeat to make perpendicular lines.  Bake for 25 minutes or until brownies are set and no longer glossy on top.  Cool completely on a wire rack.  In the meantime, make ganache: heat creamer in microwave or a saucepan until very hot or just begining to bubble (about 1 minute or so in microwave).  Whisk in chocolate until melted.  Allow to rest at room temperature while brownies cool; mixture will thicken as it cools (speed process by refrigerating for a few minutes, if desired).  Gently pour and spread ganache over pumpkin layer of brownies.  Refrigerate for a couple of hours or until set before slicing and serving.

 

 

 

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