Vegan Pumpkin Spice Cake

A vegan recipe for pumpkin spice cake. Sure, you could make one from a box, but why not make it fresh and homemade instead? Topped with cream cheese frosting, or even a vegan cream cheese frosting, this pumpkin spice cake is a light dessert or snack perfect for a vegan Halloween or vegetarian Thanksgiving. See also: More Vegan Cake Recipes

Ingredients:

• 2 cups pumpkin
• Ener-G Egg Replacer for 4 eggs
• 2 tsp cinnamon
• 2 tsp vanilla
• 1 cup vegetable oil
• 2 cups flour
• 1 tsp baking soda
• 2 tsp baking powder
• 1 2/3 cup sugar

Preparation:

Pre-heat the oven to 350 degrees and lightly grease a cake pan.

Whisk together the egg replacer and pumpkin, then add in the cinnamon, vanilla and vegetable oil.

Add the remaining ingredients and stir until just combined.

Bake for 2- to 25 minutes, or until a toothpick or knife inserted in the center comes out clean.

Allow to cool and top with vegan cream cheese frosting.

View the original article here

Easy Vegan Pumpkin Pie Recipe

Easy Vegan Pumpkin Pie Recipe. A vegan version of the classic pumpkin pie recipe, using tofu as a binder instead of eggs. Sounds too good to be true, doesn't it? Vegan pumpkin pie with tofu is perfect for a vegan Thanksgiving or Halloween, but easy enough to whip up anytime you're craving pumpkin pie. Scroll down for more vegan pumpkin pie recipes.

See also: More Thanksgiving desserts for vegans

Ingredients:

• 3/4 pound silken (soft) tofu
• 1 16 ounce can pumpkin puree
• 1 1/2 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1/3 cup oil
• 1 tsp vanilla
• 1 cup brown sugar
• 1 1/2 tbsp molasses
• 1 pre-made pie crust

Preparation:

Pre-heat oven to 350 degrees.

Combine all ingredients, except for pie crust, in a food process or blender and process until smooth. Pour into pie crust.

Bake for one hour.

Chill before serving and top with whipped cream or non-dairy whipped cream if desired.

View the original article here

Pumpkin seeds, five ways

Part of the fun of Halloween is eating the fresh warm toasted pumpkin seeds when you're done carving jack-o-lanterns. Celebrate this fun festive food with a few ways to spice up plain pumpkin seeds. Here's a few variations to try:

• Vegan pumpkin seed pesto
• Gourmet vegetarian "chicken" with a pumpkin seed crust
• Homemade pumpkin seed granola recipe
• Pumpkin seed brittle
• Rice and lentil salad with pumpkin seeds

  Subscribe to the weekly vegetarian newsletter
  Follow me on Twitter!

View the original article here

Vegan pumpkin muffins

This healthy recipe for vegan pumpkin muffins comes from Sugar Ridge Retreat Centre in Canada. Owner Liz says it's the favorite muffin amongst their retreat guests every time. Made with whole wheat flour and less sugar than other muffin recipes, this is a healthy whole wheat vegan muffin for Thanksgiving, Halloween or anytime you're hungry for pumpkin.

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. nutmeg
• 1/2 tsp. salt
• 1 cup soy milk or rice milk
• 1 tbsp vegetable oil
• 1/4 cup maple syrup
• 3/4 cup pumpkin puree
• 1/2 cup sliced almonds, sunflower seeds or other nuts or seeds (optional)
• 1/2 cup raisins or dried cranberries (or both, optional)

Preparation:

Pre-heat oven to 350 degrees and line or lightly grease a muffin tin.

Mix together the whole wheat flour, sugar baking powder, baking soda, cinnamon, nutmeg and salt in a large mixing bowl.

In a separate small bowl, combine the soy milk, vegetable oil, maple syrup and pumpkin puree. Pour the wet ingredients into the dry ingredients and combine to make a smooth batter.

Mix in nuts/seeds and dried fruit.

Spoon the batter into muffin tins about 2/3 full, then bake for 20- 25 minutes. Muffins should be golden brown, and a toothpick inserted in the center should come out clean. If not, keep them in the oven a few more minutes.

Makes 12 muffins.

View the original article here

Vegan Pumpkin Seed Pesto

Use your leftover Halloween pumpkin seeds to make an elegant vegan pesto. Serve your pumpkin seed pesto on crackers or toss with pasta for a vegan pumpkin seed pesto pasta.

See also: More healthy pumpkin recipes to try

Ingredients:

• 1 cup pumpkin seeds
• 1/2 cup olive oil
• 4 cloves garlic
• 2 tbsp miso
• 2 tbsp nutritional yeast
• 1/4 cup lemon juice
• one large bunch fresh basil leaves
• 3 sprigs fresh cilantro (optional)

Preparation:

Process all ingredients in a food processor until desired consistency is reached.

If you like a "saucier" pesto, you can add a bit more liquid. I like my pesto a bit thick, so I usually add a bit less olive oil.

View the original article here

The Best Pumpkin Recipes Ever

Ah, the mighty pumpkin! It's the inspiration of fairy tales (Cinderella) and cartoon classics (It's the Great Pumpkin, Charlie Brown) cult films (The Nightmare Before Christmas) and, perhaps most importantly, pumpkin goes well with so many foods. While we all love it in pies, pumpkin also makes tasty appearances in cookies, muffins, breads, cakes, soups, and even puddings, as in this pumpkin pudding recipe, pictured, above left. In Thailand, it's cooked with sugar syrup and stuffed with an egg custard for a sweet dessert or snack. And what's that? You've never heard and never tried a pumpkin pizza (pictured, right)? No time like the present!

So, without further adieu, in celebration of everyone's favorite squash (and, well, Halloween), here are the best pumpkin recipes ever.

Link: 15 Amazing Pumpkin Recipes

Subscribe to the weekly vegetarian newsletter
Follow me on Twitter!

View the original article here

Pumpkin cookies for a girls' night in!

Last week, I went to visit a few old friends, and the four of us had a lovely girl's night, complete with plenty of wine, catching up (gossip!), and these beautiful chocolate pumpkin cake mix cookies. After our day full of pedicures, yoga and shopping, of course! The cookies were in the oven quick enough that I didn't miss any of the wine and conversation, and they went quite well with our Chilean carmenere. I'll admit, I munched them again the next morning along with my coffee. Lovely to see you again, Jen and Shanna, enjoy the leftovers!

Subscribe to the weekly vegetarian newsletter
Follow me on Twitter!

View the original article here

Vegan Pumpkin Pie with Cloves

The secret to the perfect vegan pumpkin pie is to use plenty of spices for maximum flavor. This recipe uses cloves, ginger, allspice and nutmeg for an aromatic healthy Halloween dessert or for a vegetarian Thanksgiving feast. Using tofu instead of eggs for a vegan pumpkin pie also means that this recipe is much lower in fat than other pumpkin pies, and is also cholesterol free.

Ingredients:

• 2 10.5 ounce packages silken (soft) tofu
• 1 pre-made pie crust
• 1 16 ounce can pumpkin
• 3/4 cup sugar
• 1/4 tsp ground cloves
• 1/4 tsp ginger
• 1/4 tsp allspice
• 1/2 tsp nutmeg

Preparation:

Pre-heat oven to 375 degrees.

In a blender or food processor, process all ingredients, except for the pie crust, until smooth.

Pour into pre-made pie crust. Bake for one hour, or until a toothpick inserted in the center comes out clean. Chill before serving, if desired.

Enjoy your vegan pumpkin pie!

View the original article here

Vegan pumpkin pudding

A simple and easy vegan and dairy-free pumpkin pudding recipe for Thanksgiving or anytime you've got some pureed pumpkin on hand.

This easy dessert recipe is also low calorie.

Ingredients:

• 1 15 ounce can pureed pumpkin
• 1 2/3 cup soy milk
• 3 tbsp corn starch
• 2 tbsp molasses
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt

Preparation:

Whisk or blend together all ingredients until smooth, creamy and well combined.

Simmer over medium-low heat until thickened, about 6-8 minutes.

Transfer to individual serving cups and chill until set and firm, at least 1 1/2 hours.

Enjoy your homemade vegan pumpkin pudding!

Makes 6 servings.

Nutritional information:
Calories: 122; Calories from Fat: 13
Total Fat: 1.5g; % Daily Value: 2%; Trans Fat: 0.0g
Cholesterol: 0mg; 0%
Sodium: 236mg; 10%
Total Carbohydrates: 25.6g; 9%
Dietary Fiber: 2.6g; 10%
Sugars: 14.7g
Protein: 3.0g
Vitamin A 221%, Vitamin C 5%, Calcium 6%, Iron 10%

With just 122 calories per serving, this pumpkin pudding is a low-calorie dessert.

View the original article here

Vegan pumpkin pudding

A simple and easy vegan and dairy-free pumpkin pudding recipe for Thanksgiving or anytime you've got some pureed pumpkin on hand.

This easy dessert recipe is also low calorie.

Ingredients:

• 1 15 ounce can pureed pumpkin
• 1 2/3 cup soy milk
• 3 tbsp corn starch
• 2 tbsp molasses
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt

Preparation:

Whisk or blend together all ingredients until smooth, creamy and well combined.

Simmer over medium-low heat until thickened, about 6-8 minutes.

Transfer to individual serving cups and chill until set and firm, at least 1 1/2 hours.

Enjoy your homemade vegan pumpkin pudding!

Makes 6 servings.

Nutritional information:
Calories: 122; Calories from Fat: 13
Total Fat: 1.5g; % Daily Value: 2%; Trans Fat: 0.0g
Cholesterol: 0mg; 0%
Sodium: 236mg; 10%
Total Carbohydrates: 25.6g; 9%
Dietary Fiber: 2.6g; 10%
Sugars: 14.7g
Protein: 3.0g
Vitamin A 221%, Vitamin C 5%, Calcium 6%, Iron 10%

With just 122 calories per serving, this pumpkin pudding is a low-calorie dessert.

View the original article here

Fat-free Vegan Pumpkin Bread

Using leftover or canned pumpkin and applesauce instead of oil, this fat-free vegan pumpkin bread recipe has plenty of flavor, fall spices and moisture, but without the added fat and calories. Spread your vegan pumpkin bread with vegan cream cheese, or turn it into a low-fat vegetarian pumpkin bread stuffing.

See more fat-free and vegan recipes here.

Ingredients:

• 1 cup canned or cooked and pureed pumpkin
• 1/2 cup cinnamon applesauce
• 1 1/2 cups sugar
• 1/2 cup water
• Ener-G egg replacer for 2 eggs
• 1 2/3 cups flour
• 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp cloves
• 1/2 tsp salt

Preparation:

Pre-heat oven to 350 degrees. Lightly grease a 9 inch bread pan.

Whisk together the sugar, pumpkin, applesauce, water and egg replacer and set aside. In a separate bowl, combine the remaining dry ingredients.

Slowly add the dry ingredients to the wet ingredients, stirring well to combine. Pour into prepared pan, and sprinkle a bit of extra sugar and spices on top if desired (optional).

Bake for about one hour, or until a toothpick inserted in the pumpkin bread comes out clean. Serve your pumpkin bread warm with vegan margarine or non-dairy cream cheese.

Makes 8 fat-free slices. Nutritional information:
Calories: 258
Total Fat: 0.4g
Cholesterol: 0mg
Sodium: 306mg
Total Carbohydrates: 61.7g
Dietary Fiber 1.7g

With less than a half a gram of fat and just 258 calories per serving, this vegan pumpkin bread is virtually fat-free as well as low-calorie.

View the original article here

Easy Pumpkin Cake Mix Cookies

Pumpkin cookies - made from cake mix! If you're a fan of quick and easy recipes, then this is low-fat cookie recipe is a keeper. With just a box of cake mix and a can of pumpkin, you can have fresh warm cookies to munch on while you carve up those Halloween jack-o-lanterns! The perfect fall treat. Use a vegan cake mix for vegan cookies. Or try this basic recipe for cake mix cookies or try making vegan cake mix cookies.

Ingredients:

• 2 boxes vegan spice cake mix
• 1 29 ounce can pumpkin
• 2 cups chocolate chips (optional)

Preparation:

Pre-heat oven to 350 degrees.

Mix together all ingredients. Drop by spoonfuls onto a baking sheet.

Bake for 10 to 12 minutes, or until cookies are done.

More Vegetarian and Vegan Pumpkin Recipes:

• Easy Pumpkin Soup
• Pumpkin Risotto
• Low Fat Pumpkin Cookies
• Vegan Chocolate Pumpkin Pie
• Vegan Pumpkin Spice Cake
• Vegan Pumpkin Custard
• Pumpkin Tofu Cheesecake

View the original article here

Pumpkin Recipes for Autumn

A variety of popular pumpkin recipes to spruce up your Halloween or Thanksgiving meals. These healthy pumpkin recipes will add color, flavor and nutrition to your fall table.

1. Vegetarian Pumpkin Pizza

Pumpkin pizza! Chunks of roasted pumpkin brushed with pesto on top of a creamy white sauce and topped with lots of cheese and crushed cashews. This is a truly gourmet vegetarian pumpkin dish for a fall entree.

2. Breakfast: Pumpkin Scones

These moist gingered pumpkin scones will fill the kitchen with a wonderful aroma. A yummy breakfast for a fall morning. Reviewers have given theseumpkin scones an average of 4 out of 5 stars and have called these scones "heavenly", "fluffy", "lovely" and "just right". I think you'll agree, so try them out!

3. Breakfast or Snack: Pumpkin Oatmeal Muffins

Pumpkin muffins image courtesy of the Wheat Foods Council.

Healthy and high in fiber, these pumpkin and oatmeal muffins are the perfect light breakfast for the morning after an indulgent Thanksgiving feast! Adding a crumbly sunflower seed topping means there's a bit of protein in these muffins too, making them perfect for vegetarians. If you'd like to try an egg-free and dairy-free vesion, here's a vegan pumpkin muffin recipe to try.

4. Soup: Easy Vegetarian Pumpkin Soup

Stock.xchng

Pumpkin soup can be very filling, so you might consider serving it as a main dish. I like to add some sauteed tofu and a bit of fresh crumbled sage to a vegetarian pumpkin soup for some extra flavor and texture. You might also want to try this quick and easy recipe for pumpkin and coconut soup. It's a vegetarian and vegan pumpkin soup recipe using canned pumpkin and coconut milk.
See also: Pumpkin and Sweet Potato Soup

5. Main Dish: Pumpkin Pasta

Savory and aromatic, this vegetarian and vegan pumpkin and sage pasta sauce recipe is naturally lower in fat than other pumpkin pasta sauce recipes, and is perfect for an unusual (and delicious!) main dish for autumn or anytime.

6. Main Dish: Pumpkin Risotto

A vegetarian and vegan twist on classic Italian risotto - pumpkin! Why not? Pumpkin adds a sweet and unique flavor perfect for fall, Thanksgiving, or anytime. This Italian risotto recipe is both vegetarian and vegan, as long as you use a vegan margarine.

7. Main dish or dip: Vegan Pumpkin Seed Pesto

Don't throw out those pumpkin seeds! If you need a recipe for pumpkin seeds, why not try turning them into a savory vegan pumpkin seed pesto? If you've got leftover pumpkin seeds from Halloween jack-o-lanterns, this recipe will use them all up. Serve your pumpkin seed pesto on crackers as a dip or toss with pasta for a main dish.

8. Dessert: Quick and Easy Pumpkin Pudding

If you've got 15 minutes, you've got enough time to get this quick and easy pumpkin dessert ready to go. Made from just a few simple ingredients, this is am unusual way to serve up an elegant pumpkin dessert.

9. Dessert: Sugar-Free Pumpkin Pie

Enjoy a healthier low-calorie and sugar-free pumpkin pie for your Thanksgiving or Halloween dessert. Using a sugar-substitute and fat-free evaporated milk keeps this crustless pumpkin pie low in calories and sugar-free. Or, try this easy and low fat vegan pumpkin pie recipe which uses tofu instead of eggs or a gluten-free pumpkin pie. If you're feeling more adventurous, try this vegan recipe for a chocolate pumpkin pie

.

10. Beverage: Pumpkin Pie Latte

Latte photo courtesy Stock.xchng

I love sipping a hot pumpkin spice latte on a crisp autumn evening, and About.com's resident coffee expert, Sean, shares his recipe for homemade pumpkin pie latte. Sean says this is a very spicy and thick latte recipe, and, unlike other recipes for pumpkin lattes, this recipe actually contains pumpkin, not just spices.

View the original article here