Pumpkin Spice Chia Seed Muffins (SparkRecipes)

Pumpkin Spice Chia Seed Muffins

Source: SparkRecipes, submitted by KELLIEK1986.

Minutes to Cook: 25
Number of Servings: 22

Ingredients

• 2 Tbsp ground chia seeds (or ground flax seeds)
• 1 cup whole wheat flour
• 1/2 cup white unbleached flour
• 1/4 cup extra virgin olive oil
• 1 cup pure maple syrup
• 2 tsp baking soda
• 1 can (16 oz) pumpkin 
• 1 Tbsp vanilla
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 2 tsp cinnamon
• 2 eggs

Instructions

1. Preheat oven to 350 degrees.
2. Mix dry ingredients together in a bowl. In a separate bowl, then mix all wet ingredients.
3. Fold the wet ingredients into the dry ingredients and spoon into paper-lined muffin or greased muffin tins. 
4. Bake for 25-30 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

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Raw Pecan Pie (Raw Doreen)

Raw Pecan Pie

Source: Raw Doreen.

One of my favorite pies is Pecan so of course I want to share with you a raw version.

Crust

• 2 cups Pecans 
• 1 cup Raisins 
• ¼ tsp Salt 

Filling

• 1 cup Pecans 
• 1 cup Medjool Dates 
• ½ cup Maple Syrup 
• ½ cup Coconut Butter 
• 1 Tbsp Vanilla 

Topping

• 1 ½ cups Pecans 
• 3 Tbsp Maple Syrup 

Instructions

1. Put the crust ingredients in a food processor and process until they well broken down and just start to stick together. Then remove to your pie plate and press down to make a crust. You do not need to oil the pan first. There is enough oil from the nuts so it will not stick. 
2. To make the filling, put the crust ingredients in a food processor and process until it becomes a smooth and creamy mixture. Transfer into the crust shell and spread out with a spatula. Mine was very thick. Gently spread it out to the edges and smooth it down. 
3. For the topping, go through your cup and a half of pecans and pick out ¾ of a cup of the nicest looking ones. I actually used just over ¾ of a cup to cover the whole top, as you can see in the picture below. Then take the rest of the pecans and put them in the processor with the 3 tablespoons of maple syrup and pulse chop until pecans are in small uniform pieces. 
4. Now the big decision to put the whole pecans down first or the crumbly pecan topping you just processed. It will look great either way.

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Thanksgiving Vegan Pumpkin Pie (Fat Free Vegan Kitchen)

Thanksgiving Vegan Pumpkin Pie

Source: Susan Voisin at Fat Free Vegan Kitchen.

Paige's Recipe Notes: Needs a crust, sub sugar for maple syrup.

Ingredients

• 1 1/2 cups soy milk or other non-dairy milk
• 1 tablespoon Ener-G egg replacer see Notes
• 1/4 cup water see Notes
• 1 tablespoon cornstarch
• 1 teaspoon vanilla
• 2 cups pureed or mashed cooked pumpkin or cushaw or winter squash, see Notes
• 1/2 cup brown rice flour see Notes
• 2 teaspoon baking powder
• 3/4 cup sugar
• 1/4 teaspoon ginger powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt

Instructions

1. Preheat oven to 350 F. Spray a 9-inch deep dish pie pan with cooking spray. (I used a Pyrex pan, and it came out with no sticking.) A deep dish is recommended because this pie will rise a lot during cooking but will fall back down as it cools.
2. Put the first five ingredients in the blender, and blend well. Add the pumpkin, and puree. Add the remaining ingredients and blend on high for 2 minutes, stopping to scrape the sides a couple of times to make sure everything is thoroughly blended. Pour into a pie pan and bake for about 60 minutes. The top and edges should be brown, but the edges should not be over-done. (Since this is a custardy pie, using the standard toothpick or knife test does not work; it will remain somewhat moist in the center, but it shouldn’t be uncooked.)
3. Remove from the oven and allow to cool on the counter. For best results, refrigerate until chilled before eating.

Recipe Notes

*If you don’t have Ener-G egg replacer, you can omit it and the 1/4 cup water and use any other replacement for two eggs.

**The pie will come out best if the pumpkin is very dry, so after my pumpkin is mashed, I drain all the water off completely by putting it into a cheesecloth-lined colander and letting it drip over a bowl.

***I have made this pie with white rice flour and with whole wheat, and the rice flour pie was infinitely better than the ww, which was gluey. If you use another type of flour, do so at your own risk. Check the comments to see what has worked for other people.

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Wild Rice and Edamame Salad (Chowhound)

Wild Rice and Edamame Salad

Source: Sarah Karnasiewicz at Chowhound.

Ingredients

• 1/2 cup blanched slivered almonds
• 2 tablespoons white sesame seeds
• 4 cups cooked wild rice (see Game Plan note)
• 3 medium scallions, thinly sliced (white and light green parts only)
• 2 cups shelled cooked edamame, thawed if frozen
• 2 medium carrots, peeled and small dice
• 1/2 cup dried cranberries
• 3 tablespoons olive oil
• 2 tablespoons toasted sesame oil
• 1/4 cup rice vinegar, plus more as needed
• 2 teaspoons honey
• Kosher salt
• Freshly ground black pepper

Instructions

1. Game plan: You’ll need to make the wild rice before you begin.
2. Place the almonds in a medium frying pan over medium heat and toast, stirring often, until golden brown (do not let the nuts burn), about 8 to 10 minutes. Transfer to a large heatproof bowl. Add the sesame seeds to the pan and toast, stirring often, until golden brown, about 2 to 3 minutes. Transfer to the bowl with the almonds.
3. Add the rice, scallions, edamame, carrots, and cranberries to the bowl with the almonds and sesame seeds and toss to combine.
4. Whisk the olive oil, sesame oil, rice vinegar, honey, and a pinch each of salt and pepper in a medium bowl until combined. Drizzle over the rice mixture and toss to combine. Taste and season as needed with more salt, pepper, and vinegar. Cover and chill for at least one hour before serving.

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Pumpkin Tacos (Vida de Cafe)

Pumpkin Tacos

Ingredients

• pumpkin
• sprouts
• guacamole
• purple cabbage 

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Bimini Curry Chicken

Bimini Curry Chicken

Note: Serve over veggies instead of pasta.

Ingredients

• ½ chicken breast or steamed broccoli & carrots
• 1 serving of cooked fettuccini
• ½ cup green, red, yellow pepper combination
• ¼ cup onions
• 1 teaspoon yellow curry powder
• 1 teaspoon garlic butter
• 1 tablespoon Olive oil

Instructions

1. Add olive oil to skillet, quickly brown both sides of chicken, reduce heat and add onion, green peppers or if a vegetarian dish add broccoli and carrots.
2. Sauté until veg is tender and add curry, garlic butter and simmer for three minutes.
3. Add fettuccini and 2 tablespoons of water, roll over in pan and serve!

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Overnight Homemade Cinnamon Buns (Peanut Butter Runner)

Overnight Homemade Cinnamon Buns

Source: Peanut Butter Runner by Jen Eddins.

(Recipe adapted from The Way the Cookie Crumbles.)

Ingredients

DOUGH

• 1/2 cup whole milk
• 7 tablespoons unsalted butter
• 1/2 cup warm water (about 110-115 degrees)
• 1 envelope (2 1/4 teaspoons) yeast
• 1/4 cup (1 3/4 ounce) sugar
• 1 large egg, plus 2 large egg yolks
• 1 1/2 teaspoons salt
• 4-4 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface

FILLING

• 1 cup packed brown sugar
• 2 tablespoons ground cinnamon
• 1/8 teaspoon salt
• 3 tablespoons melted butter
• 1/2 cup raisins (optional)

GLAZE

• 1 cup powdered sugar, sifted to remove lumps
• 2-4 ounces cream cheese, softened (to taste)
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk, until you reach your desired consistency

Directions

1. Heat the milk and butter in the microwave until the butter melts. Remove from microwave and set aside until the mixture is lukewarm (about 100 degrees).
2. In the bowl of a standing mixer fitted with the paddle attachment, mix together the water, yeast, sugar, egg and yolks at low speed until well combined. Add the salt, warm milk mixture and 2 cups of flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour and knead at medium speed (adding up to ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. The dough might still be a little sticky but you should be able to shape it into a round ball. Place it in a very lightly oiled large bowl and cover the bowl with plastic wrap or a dish towel. Leave in a warm, draft-free spot until doubled in bulk, 1 1/2 to 2 hours. (I like to let my dough rise in the oven. I turn the oven to warm for a few seconds, switch it off and then put the bowl of dough in.)
3. After the dough has doubled in bulk, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with the long side facing you. Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a ½-inch border at the far edges. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on it ends if necessary to make a uniform 16-inch cylinder. Using a sharp, serrated knife, cut the roll in 12 equal pieces and place the rolls cut-side up into a greased 13 x 9 baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours. (This is where you have the option of letting them rise overnight in the refrigerator.)
4. When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. (If you left them in the fridge overnight, let them come to room temperature before baking.) Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185 to 188 degrees, 25 to 30 minutes. Cool for 10 minutes. Meanwhile, stir the glaze ingredients together until smooth. Glaze the rolls and serve.

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Spiced Zucchini Carrot Bread (Peanut Butter Runner)

Spiced Zucchini Carrot Bread

Source: Peanut Butter Runner by Jen Eddins.

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup coconut oil (softened or melted, can also sub vegetable or canola oil)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup shredded zucchini
• 1/2 cup shredded carrot
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• Zest of one orange

Directions

1. Preheat oven to 350 degrees and prepare a 9 x 5 x 3 loaf pan with butter or cooking spray. Note, you can also make this into muffins. Prepare a muffin tin with cooking spray or liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg and salt. Set aside.
3. In another bowl, beat together eggs, sugar, oil and vanilla. Combine wet ingredients with dry. Mixture will be thick and hard to stir.
4. Add in zucchini and carrots and stir until incorporated into batter. It should become more mixable at this point. Add in walnuts, dried cranberries and orange zest and stir to combine.
5. Bake for 50-60 minutes (loaf), 18-22 minutes (muffins), or until a wooden toothpick comes out clean. Start checking the bread early. Baking times will vary depending on your oven. Let cool in pan for 10-15 minutes and then invert and place on a wire rack to cool completely.

Yield: 1 loaf

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Nana's Banana Bread (Food.com)

Nana's Banana Bread

Source: Food.com.

Paige's Recipe Notes: Coconut Oil Banana Zucchini Bread

Ingredients

• 5 tablespoons butter
• 1⁄2 cup granulated sugar
• 1⁄2 cup firmly packed light brown sugar
• 1 large egg
• 2 egg whites
• 1 teaspoon vanilla extract
• 2 ripe mashed bananas
• 1 3⁄4cups all-purpose flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon baking powder
• 1⁄2 cup heavy cream
• 1⁄2 cup chopped walnuts

Instructions

1. Preheat oven to 350 degrees, and spray bottom of a 9 inch round pan with non-stick cooking spray.
2. Beat butter in a large bowl with an electric mixer until light and fluffy.
3. Add granulated Sugar and brown sugar; Beat until well blended.
4. Add egg, egg whites and vanilla; blend.
5. Mix in the mashed bananas, and beat the mixture on high speed for 30 seconds.
6. In a separate bowl, combine flour, baking soda, salt and baking powder.
7. Add flour mixture to butter mixture alternately with the cream, ending with the flour mixture.
8. Mix in the walnuts.
9. Pour batter evenly into prepared 9 inch round pan (or loaf pan).
10. Bake until golden brown, and toothpick inserted near the center comes out clean (About one hour).

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