October 28, 2018 by betsy

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

October 28, 2018 by betsy

Vegan Loaded Butternut Squash Fries
Only 250 calories for Entire Recipe

Who is all-in for a 250 calorie dinner that is decadent, delicious, and nutritious? Of course you are!

Yield: 1 ginormous 250 calorie calorie serving

20 ounce crinkle cut butternut squash fries, sprinkled with sea salt, and roasted at 450 degrees for about 20 to 25 minutes (They won’t be crispy, but they will be firm and delicious; roast longer if you can wait!)

3/4 cup raw confetti riced vegetables, e.g. broccoli, carrot, and cauliflower.

1 tablespoon Blooming Platter Mayo (10 calories)

Sea salt to taste

Place roasted fries in a shallow bowl or on a plate, top with confetti vegetables, drizzle with Mayo, and sprinkle with sea salt to taste. Dig in. What satisfying textures! I love to eat them with chopsticks even though there’s nothing Asian about them. It’s just more fun.

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

October 8, 2018October 10, 2020 by betsy

Vegan Pumpkin Spice Rice Krispie 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 ounces 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