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Vegan Pumpkin Pie


I’m already preparing for Thanksgiving. The second it dipped below 90 degrees I was ready to put my scarf and hoodie on and drink hot tea in the afternoon. Unfortunately, it still is 100 degrees and our chickens come inside during the heat of the day. They are saved from Thanksgiving! Although I haven’t had meat in years, I am pretty sure this will be the first Thanksgiving as a full fledged vegan.

Typically, I go to a family dinner, take leftovers from my boyfriends family, and go all out experimenting with my mom during the day. One year we even had tofu kabobs as a main dish! I think since this year is different, there will be more making food for others rather than eating theirs. I don’t want to be that a hole who has to constantly ask whats in things, so giving rather than getting seems a lot easier. Luckily, people are already use to my particular eating because they are constantly reminded I have allergies.

So, with that being said, I was craving a pumpkin pie. We don’t have a lot of vegan options where I live, let alone a baked good. Either way, I like to know whats in my food, so baking it myself was necessary.

I used dates and almonds as my crust, adding wheat bran and wheat germ for added nutrition. Place it all in a food processor (i use a ninja) and pulse till its ground up to your preference. In a 5×11 (or similar sized pan) spray a thin layer of cooking spray and press mixture in.


10-12 soft de-pitted dates
1.5 cups raw almonds
1/4 cup wheat germ
1/8 cup wheat bran
1/8 cup ground flax
Generous heaping sprinkles of:
Chai tea spices, ground ginger, nutmeg, and cinnamon

(You can just use the dates and almonds if you dont have the rest, i just added it for more nutrition)


3 tablespoons cornstarch mixed with equal part water and set aside. This is acting as your thickener/egg. Use egg replacement if you need to.

Dry ingredients:

2 teaspoons baking soda
1 teaspoon corn starch
1 tablespoon chai tea spice
1 tablespoon cinnamon
Generous pinches of nutmeg and ginger (i never measure these)
1/2 cup wheat or white flour
3/4 cup raw sugar

Wet ingredients:

2 cups pureed pumpkin (i used generic canned pumpkin you typically can find but any will do as long as the consistency is the same)
1/2 cup almond or soy milk
1 tablespoon maple syrup

Bake at 350 for 60 minutes


Let cool and place in fridge overnight. I know, I’m sorry i didn’t warn you! Everything has to set and flavors have to explode. I’m sure you could try it in a few hours if you can’t wait, but I haven’t tried it that way so don’t blame me! Its delicious and healthy and can easily fool any non vegan. I hope you try this tasty pumpkin pie and see for yourself.


What’s for lunch?

Lunch is not my strongest point in cooking inspiration. Typically i throw in a bunch of veggies for work and snack on them throughout the day, or put together a sandwich. But, lately I’ve been going to work a little later, giving me some time to brainstorm new ideas.

Lunch is often taken for granted. Which is sad, because skipping those nutrients during the most exhausting part of the day can leave you tired and not as fulfilled, leaving you to choose poor snacks or binging later.

Sweet potatoes provide vitamin a, beta carotene, as well as some great potassium and fiber. All in all, its a great addition to your lunch. Included in this salad as well is sliced purple onions, tofu, an herb mix from braggs, and a whole lot of pepper. I love my sweet potatoes spicy!


Ingredients include:

1/2 chopped sweet potato
1/2 chopped purple onion
1/2 box firm cubed tofu
2 cups romaine and whatever you want else in your salad
1/2 cup marsala cooking wine
1 teaspoon sunflower oil
Sprinkle of salt, braggs herb mix, and pepper


1. In a large sauté pan, put 1/2 cup water, 1/4 cup marsala, your oil and herbs, sweet potato and onion and cook till it begins to boil.

2. After it boils, put on low heat for 20 minutes or until sweet potato is fairly soft. Add tofu and rest of marsala.

3. Put on medium heat for 15 minutes and let cool.

4. Add to bed of salad and enjoy!

See! How is easy is that? You can vary this dish by adding other veggies or by changing the wine and herbs you cook with (for example, add curry for an extra kick). Take advantage of your midday meal and enjoy a change of pace with this healthy, low fat, and vegan meal.

Almond Chai Spice Cookies (vegan)

It is my day off and raining, which means spending more time in the kitchen and experimenting with tasty treats. I have officially ran out of cocoa, so chai spice was next up on the list. I also had some defrosted leftover almond meal from a few weeks back when I made almond milk. For anyone who hasn’t made almond milk, you must try it! The leftover meal is great for baking, and adds a nice nutty flavor to chai.  These cookies surround your house with a lasting chai smell, which makes it even better when you’re eating them!




First your dry ingredients:


1 cup all purpose flour

1 cup whole wheat flour

1/4 cup wheat germ

1/2 cup raw sugar

2 tablespoons chai spice

2 tablespoons cinnamon

1 teaspoon baking soda


Mixed with your wet ingredients:

2 flax eggs (2 tablespoons flax meal with 6 tablespoons water, let sit for 5 minutes)

1/4 to 1/8 cup sunflower oil (or whatever you have)

1/2 roughly of almond meal (you can always crush up almonds or any nuts in a food processor if you don’t have any)

1 cup almond milk

1/4 cup maple syrup




Mix together now!






Use a cookie scooper to make perfectly round cookies that pop up like a ball when baked, and bake at 350 for 16-18 minutes! This recipe makes 25 cookies, plenty to take to a friends house or as a delicious present for someone 🙂



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