Vegan PumpkinApple Pie

I actually got this recipe from nomyourself. I follow her Instagram and check out her webpage for recipes and inspiration. She is so awe-inspiring. I wish I could just spend my days cooking, and baking like she does, but the powers that be don't allow me.

Alas, I have enough free time and a healthy appetite that keep me exploring and experimenting.

Apple pie. There's nothing quite as delicious, homey, and American as apple pie. And now that I know I can make this, and that it's vegan, I'm in love. Maybe I'm that type that falls fast and hard, but bake this and you will be falling in love too. Oh, did I mention it has pumpkin, too? It does. I also added my own little twist (like I often do with recipes), and I do mean little. After making this flawless recipe, I added pecans to the pumpkin mix. That's it.

Here is the link to nomyourself's recipe.

Pie Crust

2 1/2 cups all purpose flour

1 1/2 Tbs. organic granulated sugar

1/2 tsp. salt

1/2 cup vegan margarine

2 Tbs. vegetable shortening

3 Tbs. cold water 

Pumpkin Pie Filling

1 cup organic pumpkin pie puree

3 Tbs. all purpose flour

2 Tbs. organic light brown sugar

1 Tbs. organic granulated sugar

1/4 cup canned coconut milk

1 Tbs. vanilla extract

1 tsp. nutmeg

1 tsp. cinnamon

1/2 tsp salt

Pecans

Apple Pie Filling

2 medium granny smith apples

2 medium pink lady apples

1/2 Tbs. lemon juice

1/3 cup organic brown sugar

1 1/2 Tbs. all purpose flour

1/2 tsp. cinnamon

1/4 tsp. nutmeg

pinch of salt

Salted Caramel Sauce

1 cup sugar

1/4 cup water

3/4 cup canned coconut milk

3 Tbs. vegan margarine

1 tsp. sea salt, coarse

Pie Crust

Mix flour, sugar and salt in a small bowl until well combined. 

Add in margarine and shortening while you mix it all together with your hands. Keep kneeding until all ingredients are crumbled. 

Slowly add cold water 1 Tbs. at a time and mix with your hands until dough is a ball. 

Wrap the ball in saran wrap and put it in the refridgerator while you work on the pie fillings.

Pumpkin Pie Filling

Mix all ingredients in a medium bowl until combined.

Set bowl aside.

Apple Pie Filling

Peel, core and thinly slice apples. If you have a mandoline, use it! Thin apples make the perfect filling. Place the apples in a large bowl with the lemon juice. 

Add brown sugar, flour, cinnamon, nutmeg & salt.

Gently toss until apples are coated. 

Set bowl aside.

Bring it all together

Preheat oven to 425 degrees.

Take pie crust out of the refrigerator and roll out onto a floured countertop with a rolling pin.

Once the size of the outer rim of your pie dish, place the dough in the pan. When you get the edges, make sure there is no dough hanging over, or on the sides. Keeping your crust on the inside of the pan and off the rim, keeps the crust from burning.

Pour pumpkin pie filling into crust and smooth out until even.

Neatly place apples on top of pumpkin filling. 

Place in oven and bake for 40 minutes. 

Let cool overnight, or at least 5 hours.

Once chilled, proceed to Salted Caramel sauce directions.

Salted Caramel Sauce

In a non-stick skillet, combine sugar and water over medium-low heat and mix until the sugar is dissolved.

Increase heat and bring to a boil, without stirring.

Boil until the liquid is a deep amber color, 5-7 minutes.

Remove the sugar from the heat and carefully whisk in coconut milk, vegan margaine and salt.  Pour in a heat safe dish and let cool for 5-10 minutes.

Once cooled, top pie with your favorite ice cream (mines Vanilla!) and pour caramel sauce over it, and ENJOY! 

This is the exact same recipe I used. It's not even autumn-like in Las Vegas yet, but even so, it made me crave autumn and the holiday seasons like every apple pie should. I loved making it, and I loved eating it even more. Did I mention I made it four times? 

Easy Peasy Vegan Pizza and Oven Baked Wedges

I've been a bad girl lately.

I've completely abandoned my beautiful vegan blog––not because I haven't been eating vegan, no.

I've been trying new recipes (lots of duds, hence their absence here), and lots of raw eating (thanks to my lovely sister).

But I'm back now, and I have a wonderfully easy peasy pizza recipe that is an absolute breeze and will cover any craving. Trust me. I had this after two full days of going raw and it hit the spot just right. Have this beauty with freshly baked potato wedges and call it a night. Everyone will love this.

Ingredients for Potato Wedges:

5 Russet Potatoes, cut into wedges, unpeeled
1 tbs Olive Oil
1/2 tbs Italian Seasoning
1 tsp Garlic Powder
1 tsp Onion Powder
Fresh Ground Pepper, to taste
Sea Salt, to taste

Making the Wedges:

Scrub the potatoes well and cut into wedges. Place them on a baking sheet and drizzle with olive oil. I like to blend in the olive oil before adding the Italian seasoning. Blend well with clean hands. Sprinkle the Italian seasoning, garlic and onion powder, ground pepper, salt and mix with your hands.  Bake these beauties at 425ºf for 20 minutes then remove them from the oven and flip them around and bake for another 20 minutes. The results will be perfectly crisp and delicious wedges.


Ingredients for Pizza:

Pita bread
Pizza sauce
Vegan Cheese (I used Daiya Mozzarella shreds)
Portobello Mushrooms
1 Green Bell Pepper
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Avocado

What to do with them:

It was so easy, and fun to make this pizza. Start off by heating the oven to 400ºf (or lowering the temp if you've made the wedges). Thinly slice all the veggies. Cover the pita bread with your favorite pizza sauce. Add vegan cheese to your liking and top with veggies. Bake for 6-8 minutes. Done! That's it. Seriously. Now add the avocado.

You will seriously be addicted after making this. I sure was. And don't be afraid to put anything you like on the pizza. I made it twice after this and added a different vegetable every time. I will make it again and maybe even add veggie bacon. The possibilities are endless. Enjoy!

Dairy-free Fruit Dip

Happy Flag Day, folks! We love our flag, and today I've decided to make a delicious, dairy-free and guilt-free dessert dip and eat it with red, and blue fruit in honor of our flag. Enjoy with fruit or as spread on anything your heart desires. I loved making this recipe (which was made vegan from a recipe we had been making for years with cream cheese), and we loved eating it even more.

What you'll need:

8 oz. Dairy-free cream cheese (I used Tofutti)

1 tbs. Soy Creamer

1/4 cup Sugar

1/2 tsp. Vanilla

Nutmeg, just a dash


Directions:

It cannot be easier to make this lovely dip. It has just five ingredients, and the results are just wonderful. Place room-temperature dairy-free cream cheese in mixing bowl, and whisk. Add sugar, vanilla, and nutmeg. Whisk, and you're done.

It's that simple. We had this decadent, creamy dip with fruit. What a hit it was. Did we miss dairy cream cheese? Not at all. And neither will you. Make extra. You'll need it!

Enjoy!

Vegan Eggs & Bacon

Savory breakfasts are a dime a dozen, but there's a certain art to creating your own meal, and making it vegan is just the beginning. This morning I had a delicious vegan egg and bacon breakfast that satisfied even the non-vegetarians in my family. Give this one a shot. I guarantee it will hit the spot. Plus, no cholesterol. Win!

Vegan Eggs & Bacon

Ingredients:

1 lb Tofu (medium, chopped into cubes)

3/4 cup Nutritional Yeast

1/4 chopped medium onion

Vegan Bacon (I used Lightlife Smart Bacon)

1/2 tbs Vegan Butter (I used Earth Balance)

salt & pepper to taste

Pan-fried Potatoes:

5 medium sized potatoes

Italian Seasoning

Dill, dried herb

Salt & Pepper to taste

**Optional**

2 cups fresh Spinach

1 cup Cherry Tomatoes 

Basil for garnish

Vegan Artisan Bread

Directions:

Tofu

Heat medium-sized skillet in medium heat. Chop onion while butter melts. Place onion on skillet and let it become clear, almost caramelized. Add spinach and let it wilt. Add salt and pepper. Remove as much liquid from the tofu as possible, and cut into cubes. Add to skillet along with nutritional yeast. Add salt and pepper to taste. Let it simmer for about 5 minutes, plate and garnish with cherry tomatoes and basil. Done!

Pan-fried Potatoes

Coat skillet with olive oil. Heat in medium heat. Cube potatoes (I leave the skin on). Add to skillet and let it do it's thing. Mix the potato and make sure it is coated with the olive oil used to coat skillet. Add herbs, salt and pepper. Make sure you move around the potatoes as to not burn them. Remove from heat once they look golden brown.

Cook bacon as directed on the box. Enjoy with a slice of artisan bread.

This "egg & bacon" breakfast was easy, delicious, and guilt-free. The nutritional yeast gives the tofu a cheesy/eggy taste that is not overpowering and even though I don't like the taste of egg, I found I loved this recipe. Give it a shot and feel free to make any changes you desire.

Enjoy!

DIY Minty Fresh Mouthwash

Mouthwash is great. It kills germs, it freshens breath, and it's that stinging deliciousness in the mornings that make us feel ready for the day. I can't make the drive to work if I haven't swished that minty freshness. 

But what lies beneath that freshness? Fluoride, coloring, and other ingredients I don't want in my mouth. I'm already making my own toothpaste. How hard can mouthwash be? Not hard at all. 

What you'll need:

Bottle (I used glass bottle .50L)

1 cup Vodka*

1 cup Water

1 cup Hydrogen Peroxide

25-30 drops Peppermint essential oil**

2 droplets of liquid Stevia

12 drops Trace Mineral

Directions:

Mix in all liquids into glass bottle. Mix well. 

*If making this mouthwash for kids, leave out the alcohol. Use 1 1/2 cup water with 1 1/2 cup hydrogen peroxide. I made it for my 4 year-old nephew without alcohol and it worked very well. 

**I recently made infused vodka with mint. Once it is ready, I will replace the peppermint oil with the infused vodka. 

Happy rinsing!

Mint Infused Vodka

Vodka. It's good for drinks, keeps you warm in Russia, and it's excellent when infused. I'm obsessed with mint, and mint with vodka is the perfect infusion marriage for drinks, mouthwash, and even body rubs.

What you'll need:

Glass container (I used an empty wine bottle)

Vodka

Fresh Mint (I used about 3 cups)


Directions:

Wash mint very well. In the glass container add the fresh mint bruising it as much as you can to allow the minty flavor to infuse the vodka. Add vodka, covering the mint completely. Shake vodka every two days. Let it marry for about 6 weeks.

Vegan-esa aka: Vegan Milanesa

What the heck is Veganesa, anyway? I'll have you know it is vegan milanesa. That's right. I'm ambitious. I'm no chef, but I do have a mother who has taught me all I need to know about Mexican cooking. I've at least retained the basics. And who am I kidding? That's all I need. Because if I'm ever craving something more, I'll just ask her for the recipe. And then I'll make it vegan. Like this recipe for vegan milanesa I'm calling Veganesa. Enjoy, folks.

Many years before I became vegetarian, my mother changed her recipe for milanesa from the traditional red meat to chicken breast. It was her process of improving the way we ate. Now that both my mother and I are vegetarian, we have been searching high and low for a suitable substitution. This is where Gardein comes into play.

You can find this lovely protein at the freezer section of your grocery store (go to Gardein to check availability in your area). For this particular dish, I used the Chick'n Scallopini. It is the perfect texture and has a great taste for the milanesa we will be making.

Here are the ingredients you will need:

Gardein Chick'n Scallopini (1 packet contains 4 pieces), defrosted

Olive oil

Breading:

Vegan bread, ground

1/2 tsp italian seasoning

1/2 tbs nutritional yeast

Mixture:

1 tbs flax seeds, ground

1/4 cup + 2 tbs water

1 tsp cumin, ground

1/2 tsp garlic powder

salt & pepper to taste

Directions:

Heat medium sized pan in medium heat with just enough olive oil to coat the pan.

In a flat, extended plate mix the ground flax seed, 1/4 cup water, garlic powder, salt, and pepper. Let sit for 5 minutes to allow the flax seed to gelatinize. While the flax seed sits, ground the vegan bread in food processor and mix in the italian seasoning, and nutritional yeast, add salt to taste. Place in flat, extended plate.

Mix the flax seed batter and add in 2 tbs of water. Place Gardein Chick'n Scallopini in mixture and flip, making sure both sides are well coated. Transfer to bread mixture and coat both sides. Place in pan and let cook about 3-4 minutes each side or until lightly golden-brown.

Enjoy with salad or any side of your choice!