Pure Thyme

For a Balanced Life

Look what I’ve found at Minted!

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Sometimes I slack when it comes to ordering my Holiday cards and sometimes I am on it and they are done so early I’m really proud of myself. I wish I could more every year, but I’m not! It’s okay I’m late this year because I was introduced to Minted, the online marketplace of independent designers (minted.com). Have you heard of it?  Have you used their services before? I’m pretty excited to give them a whirl because I LOVE what they are all about!

Minted believes that great design lives and thrives in the hands of independent artists that people do not have access to through traditional retailers. Minted uses technology to allow consumers to discover great creative talent, making Minted a place where artists can learn, gain exposure, and build their businesses. And they are not just stationary. They offer an Art Marketplace, Fabrics and Home Décor too. They even have a great blog called Julep that is loaded with inspiration. Now if that isn’t awesome, I don’t know what is!

I already have the picture of my beautiful kiddos picked out, so maybe you can help me choose from the following gorgeous designs so I can get these ordered and shipped out! I can’t decide, so I need the help of my dear readers!

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Okay, here are my choices…sorry for the small pics! Minted let’s you add a picture and it puts it on every holiday card so you can scroll through and chose, but I could only add small pics to this post!

 

 

 

I could have added more, because almost all of them looked great! But, I had to narrow it down to these six. Which one do you like the best?

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Happy Holiday Card Shopping at Minted!!

xoxo,

Jennifer

 

 

 

 

 

DIY Thieves Household Cleaner

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Since we’ve been using essential oils more and more in our daily lives, I knew I wanted to start making my own homemade products.  A DIY Thieves Household Cleaner was the first thing I wanted to make and it’s so easy. I also love that it’s less expensive to make your own and you can have control over what goes in it. If you’ve followed my blog for long, you know I care about the food we put into our bodies at our house. So it only makes sense for us to take it to the next level and start replacing all the chemicals we are using around the house.

Most of us assume that the products we are using in our home are safe, but that is not the case. The Environmental Protection Agency (EPA) warns that cleaning supplies have hidden toxins such as ammonia, lye, and chlorine. These ingredients can cause external irritation, and are harmful if inhaled. You can cut these chemicals by making your own cleaning supplies and that is exactly what I’m starting to do.

Some really cool background info on Thieves. I love this story!

Thieves was created based on research about four thieves in France who covered themselves with cloves, rosemary, and other aromatics while robbing plague victims. In the Late Middle Ages, Europe was devastated by the Bubonic Plague, which killed a third of the human population. Out of this period, a legend emerged of four thieves who were captured and charged with robbing the dead and dying victims. When the thieves were tried, the officials offered a lighter sentence if they would reveal how they didn’t contract the horribly contagious disease.

Thieves Oil, developed by Young Living, is inspired by this story. Thieves essential oil is a proprietary blend of cinnamon, clove, lemon, rosemary, and eucalyptus therapeutic grade essential oils. It smells insanely good!

 

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We started with just diffusing Thieves oil or applying it topically to help support a healthy immune system. I am now also using the amazing Thieves to make this non-toxic spray for all my cleaning tasks around the house. I love it, feel great using it and my house smells incredible! I’m using it to clean counters, clean toddler toys, anything that needs cleaning – Thieves has it covered. Such a versatile essential oil – I’m in love!

The basic Thieves all-purpose spray solution for cleaning around the home is this:

1 drop of thieves essential oil for each ounce of water, or for a stronger solution, 1 drop for every 1/2 ounce of water.

Add the thieves oil first, then add water. It mixes better that way. Shake vigorously before each use. You can use this basic recipe or change it up by adding vinegar or castile soap.

I have a 16 oz bottle I use in the home – like this one:

These are my new favorite glass bottles, I love the blue color and the reusable chalk labels are just SO CUTE!

AND it’s great to have the cleaner in smaller bottles to carry with you. I clean shopping carts, high chairs, toilet seats, basically anything that needs cleaning out there 😉 with these bottles – like these:

4.5 from 11 reviews

DIY Thieves Household Cleaner
 

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Author:
Recipe type: Non-Toxic All-purpose Cleaner

Ingredients
Basic Thieves Cleaner:
  • 1 drop of thieves essential oil for each ounce of water
or
  • 1 drop for every ½ ounce of water (for a stronger solution)
Variation 1: Makes 8 oz.
  • ½ cup water
  • ½ cup white vinegar
  • 8-16 drops thieves essential oil
Variation 2: Makes 8 oz.
  • 1 cup water
  • 2 teaspoons castile soap
  • 8-16 drops thieves essential oil

Instructions
  1. Pour thieves essential oil into a dark glass spray bottle.
  2. Add remaining ingredients.
  3. Shake well before use.
  4. Store in a cool, dark place.

 

Looking to learn more about essential oils or to get a Young Living Essential Oils Starter Kit at a fabulous price? Well, you’ve come to the right place! Click HERE to learn more and get you some Thieves Oil!

XOXO,

Jennifer

Vegan Lifestyle Magazine and the Winner of Vegan Slow Cooker for Beginners Cook Book

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Today I wanted to introduce you to a new AMAZING digital monthly magazine called Vegan Lifestyle Magazine.

Whether you are vegan, vegetarian, raw foodie or just looking to get healthy, Vegan Lifestyle Magazine will provide you with all the information you need to live a kind, gentle, and healthy life.

This magazine is colorful and informative, providing amazing, beautiful raw and vegan recipes from the quick-and-easy to gourmet. The magazine showcases videos, articles, news, vegan clothing and accessories, personal care, gardening, pet care, and of course travel.

I’m excited to share that in the current issue of Vegan Lifestyle Magazine, my recipe for Portobello Wellington is featured on page 79.

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As I recently felt utterly defeated in maintaining this blog, it was nice to get this awesome feature. Getting published is a great honor and I’m proud to share this great news. Virtually Vegan Mama will be staying around and you can expect some new and exciting things in the near future. Thank you for all the wonderful emails and comments I received, you guys rock!!!

You can subscribe to the magazine HERE

Monthly Subscription U.S $3.99

Single Issue Price U.S $4.99

Annual Subscription U.S $32.99
You can also find Vegan Lifestyle Magazine on Facebook, Pinterest, and Twitter. Definitely give them a *Like* and a *Follow* to spread the word! Thanks!
Now for the winner of Vegan Slow Cooker for Beginners:
  VSLWinnerCongratulations to Rachel who won the giveaway and thanks to all who entered. I will definitely continue to share giveaways as well, I love reviewing products and cook books.
For some reason my review of Neat Foods did not get delivered through email so please go check out the review and recipe HERE.
It’s a delicious meat substitute made of all natural ingredients, easy to prepare and versatile. If you can’t find it at a store near you, it can be purchased on their website Neat Foods or on Amazon.com links below.
Have an AMAZING day!
XOXO,
Jen

Vegan Slow Cooker for Beginners Cookbook Giveaway

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Vegan Slow Cooker for Beginners (Rockbridge Press) will take the time and frustration out of cooking vegan at home. This cookbook has 150 easy and delcious vegan slow cooker meals perfect for the busy vegan.

This is a great starter book for creating hearty vegan slow cooker meals. There are recipes for breakfast, snacks, sides, appetizers, soups, stews/chilies, beans/grains and vegetables.

Vegan crowd-pleasers, such as Black Bean Breakfast Burritos, Vegan Eggplant Parmesan, and Chocolate-Peanut Butter Cake – this cookbook has it all!

I had to offer up this wonderful chili recipe for the giveaway today. It is Superbowl weekend – if you didn’t know – and who isn’t looking for a chili recipe to serve at a party? I know I am!

This is a super easy chili to make, it took no time at all to throw all the ingredients into the slow cooker and hit the timer. It’s cooking now and it smells delicious! So, make it today for Superbowl because chili is ALWAYS better the next day.

Black Bean and Chipotle Pepper Chili

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Black Bean and Chipotle Pepper Stew/Chili
 

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Chipotle Peppers are ripe red jalapeno peppers that have been smoked and dried. Chipotle literally means “smoked chili.” The vast majority of these peppers come from Chihuahua, a state in northern Mexico
Author:
Recipe type: Stew/Chili
Serves: 6-8

Ingredients
  • 4 (15-ounce) cans black beans, rinsed and drained
  • 1 (28-ounce) can diced tomatoes, undrained
  • 3 cups vegetable stock
  • ¾ cup uncooked quinoa, rinsed
  • 1 large red onion, diced
  • 1 large green bell pepper, seeded and chopped
  • 1 large red bell pepper, seeded and chopped
  • 3 garlic cloves, minced
  • 1 or 2 chipotle peppers
  • 2 teaspoons chili powder
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cinnamon
  • Sea salt and cracked pepper to taste
  • Chopped fresh cilantro, for garnish
  • Diced avocado, optional

Instructions
  1. Combine the beans, tomatoes with their juices, vegetable stock, quinoa, onion, green and red bell peppers, garlic, and chipotle peppers in the slow cooker.
  2. Stir in the chili powder, coriander, cinnamon, sea salt, and black pepper.
  3. Cover and cook on low for 6 to 8 hours or on high for 4 hours.
  4. Removed the chipotle peppers
  5. Ladle the stew into bowls, garnish with the fresh cilantro, and serve hot with diced avocado, if desired.

Notes
I diced the chipotle peppers and did not remove them. I also cooked the quinoa separate. Reheat the quinoa when ready to serve the stew/chili and stirred it into each serving.

***** This Giveaway is now closed ******

And now for the GIVEAWAY and Good Luck!

To enter the contest, leave a comment sharing some of your favorite Superbowl recipe.

Don’t forget to leave your contact information so I can let you know if you win. =)

BONUS ENTRIES

You MUST leave each entry as a SEPARATE comment or only one comment will count.

  • Like Virtually Vegan Mama on Facebook and leave a comment on my wall.
  • Subscribe to Virtually Vegan Mama
  • Follow Virtually Vegan Mama on Twitter
  • Follow Virtually Vegan Mama on Pinterest
  • Tweet about this giveaway and tell me that you tweeted in the comments section; “I just entered to win Vegan Slow Cooker for Beginners! @virtveganmama”
  • Share this giveaway on your Facebook Page and tell me that you did so in the comments section
  • Pin it

All entries must be completed no later than Saturday, February 8, 2014,  at 11:59 p.m. EST.

Winner will be announced on Sunday, February 9th, 2014, on my blog, and the winner will also be notified via the email address they provided in the comments section.

Giveaway open to U.S. and Canada residents only. =)

Good Luck!

xoxo,

Jen

Can’t wait and you need this book now. Well, don’t fret, you can buy it here: Vegan Slow Cooker for Beginners

Neat Foods Review and a recipe for Polish Golabki (Stuffed Cabbage)

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I was very excited when Neat Foods asked me if I wanted to sample/review their product. I had never heard of Neat before, but I loved the sound of it.

Neat is derived from nuts, beans, whole grain oats and other natural ingredients. This product is an easy-to-make, great tasting replacement for ground beef.It’s healthy, it’s quick to make, and it tastes awesome! It’s 100% VEGETARIAN — SOY FREE — GLUTEN FREE — GUILT FREE. I absolutely love this stuff and I’m so glad I was able to test it out and share it with you all. It’s definitely going to have a permanent home in my pantry.

Neat comes in three different flavors: Original, Italian and Mexican. We made these awesome stuffed cabbages below with the original mix.

Polish Golabki

 We also enjoyed these perfect tacos with the Mexican mix – SO GOOD!

Vegan Tacos

We made Neatballs with sauce with the Italian mix, but alas I didn’t get any pictures of that, but it was just as incredible as all the other recipes. I will however share with you our favorite recipe that my husband made for us. This was inspired by Food Network’s Diners and Drive-in’s and Dives that my hubby has been watching. He’s been loving this show lately and wanting to veganize everything he sees. Love that. =)

Enjoy this recipe and check out Neat Foods, you will not be disappointed with this product. YUM!

5.0 from 1 reviews

Polish Galabki (Stuffed Cabbage)
 

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Author:
Recipe type: Entree
Cuisine: Polish
Serves: Makes 12 Polish Cabbage Rolls

Ingredients
  • 1 whole head cabbage
  • 1 large onion, chopped
  • 1 package Neat Original Mix
  • 1½ cups cooked brown rice
  • 1 clove garlic, chopped
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup vegetable stock
Cashew Cream Tomato Sauce
  • ¼ cup raw cashews, soaked for 2-4 hours
  • 1 (28) oz. can whole peeled tomatoes
  • ¼ tsp salt
  • ⅛ tsp black pepper

Instructions
  1. Heat oven to 350 degrees.
  2. Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 15-20 minutes, or until softened enough to pull off individual leaves. You will need about 12 leaves.
  3. While cabbage is cooking, prepare tomato sauce. Combine cashews, whole peeled tomatoes, salt and pepper in a blender and puree until smooth. Transfer sauce to medium-sized sauce pot and heat on medium until it simmers.
  4. When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
  5. Chop the remaining cabbage and place it in the bottom of a casserole dish.
  6. Add the chopped onion to a non-stick skillet. When onions start to stick, add 1 tbsp of vegetable stock or water and stir. Saute onions until translucent, adding small amounts of vegetable stock or water if onions start to stick. While onions are cooking, prepare Neat according to package directions. Add Neat Original Mix to a non-stick skillet and brown on medium, breaking it up as you would meat, for seven minutes or until browned.
  7. Mix onions with Neat, cooked brown rice, garlic, salt and black pepper until well combined.
  8. Place about ½ cup of filling on each cabbage leaf. Roll away from you to encase the filling. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope. Once again, roll away from you to create a neat little roll.
  9. Place the cabbage rolls on top of the chopped cabbage in the casserole dish. Pour vegetable stock over rolls, ladle tomato sauce on top and cover. Place in oven and bake for 45 minutes.
  10. Serve cabbage rolls with pan juices and tomato sauce.

Notes
Neat Vegan Instructions:

1. Prepare EnerG according to the box to replace 2 eggs: 3 teaspoons EnerG,
4 T warm water

2. Prepare neat according to package: 2T water & Prepared EnerG

3. Then for the vegan prep only, add an additional 3-4T water so the mix becomes moist

4. Cook according to neat instructions: 7 min in a non stick skillet, breaking it up as you cook, as you would ground beef.

 

Adapted from Polish Golabki Recipe About.com – there are some nice step-by-step instructions there if you need some.

XOXO,

Jen

Apple Brandy Cranberry Sauce

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You really can’t beat this cranberry sauce. It’s unbelievably delicious and so easy to make. If you’ve never made homemade cranberry sauce, now is your chance. I have made several versions over the years, but this is by far my favorite. I served this over Thanksgivukkah and it’s making another appearance for Christmas.

Cranberry sauce is really good anytime of year and it’s perfect for canning and gifting. I really want to start a homemade gift basket of my favorite healthy recipes to start giving my loved ones over the holidays.  I have a laundry list of things I want to do, but sometimes I feel my day is a success if I get all three kids – including myself – showered, dressed and out of the house on time!

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The addition of apple brandy really makes the flavors of this cranberry sauce pop. It’s not overpowering at all, but adds some warmth and spirit to it. It has 1/2 cup of pure maple syrup which is just the right amount of “sweet” for me. Can I be in love with a recipe? Yep! Am I super corny when I write about food? That too!

Apple Brandy Cranberry Sauce
 

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This cranberry sauce is the perfect addition to your holiday table or enjoyed anytime of year.
Author:
Recipe type: Condiment

Ingredients
  • 1 (12) oz. bag cranberries, washed
  • 1 cup apple juice
  • ½ cup 100% pure maple syrup
  • 4 tbsp Apple Brandy
  • ¼ tsp fresh clementine or orange zest
  • Pinch of cinnamon

Instructions
  1. Add cranberries, apple juice, maple syrup, apple brandy, orange zest and cinnamon to medium saucepan and stir. Bring to a boil over high heat.
  2. Reduce to a simmer and continue cooking uncovered for 15 minutes, stirring occasionally, until the juice is thick. Remove from heat and cool. Store in an air-tight container in the refrigerator.

 

If you need some inspiration for some last-minute homemade gifts, check out Richa’s awesome Vegan Christmas Cookies & Jar Gifts. I am absolutely in love with these, so easy and so cute.

I was running out of ideas for the Elf on the Shelf and she saved me with these. If you are plagued with these somewhat creepy elves over the holidays, you know how easy it is to run out of ideas. Nevertheless, the kids love these little guys and they absolutely loved Cookies in a Jar!

 *crappy iphone pic alert*

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Does anyone make homemade/handmade gifts over the holidays?

Don’t be shy and share your thoughts, it’s more fun that way!

Happy Holidays!!

xoxo,

Jennifer

Pomegranate & Pistachio Chocolate Fudge

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When RedEnvelope came to me and asked if I would feature my favorite, go-to holiday recipe on my blog and complement it with a gift from their Unique Anniversary Gifts, I couldn’t resist the challenge. Some of my favorite holiday recipes are non-vegan ones that I still want to veganize and recreate a healthier version. Since my creativity level is at an all-time high again, my mind quickly created this recipe – dessert perfection. Pomegranate & Pistachio Chocolate Fudge seemed like a very festive and delicious place to start!

 

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Fudge is one of the most iconic sweet treats to indulge in during the holiday season and is perfect for gifting. Traditional fudge recipes require a lot of time to perfect a smooth, velvety fudge, but not this recipe. It’s so easy to make and I went through several trials to make sure I brought you the perfect holiday fudge recipe.

Pomegranate arils, pistachios, chocolate, peanut butter and a hint of orange make for an unbelievable flavor combination, perfectly complementing each other. When you bite into this fudge, the juice from pomegranate arils burst open with their natural sweetness, enhancing the flavors of the other ingredients. Seriously, prepare to have this fudge rock your world.

I know you are curious to see what gift I chose to compliment this fabulous fudge. So, before you go running off into the kitchen to make this recipe here it is.

Monogram keepsake box + champagne toasting flutes

 

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I have personally gone to RedEnvelope in the past for unique gifts to give my mother and father, my in-laws, or that someone who has everything. I love gifting from RedEnvelope because I know I am going to find something that they wouldn’t normally buy themselves and/or don’t have already. I also love the ability to personalize an item and make it special.

What a perfect pairing this holiday fudge makes with these beautiful champagne flutes. It warms my heart to think of my loved ones sitting by the fire – insert carpet picnic – drinking out of these champagne flutes and indulging on this decadent dessert.

Pomegranate & Pistachio Chocolate Fudge (vegan, gluten-free)
 

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This decadent dessert is the perfect gift, treat or ending to your holiday meal.
Author:
Recipe type: Dessert

Ingredients
  • 1 cup maple syrup
  • ¼ cup Earth Balance Coconut Peanut Butter
  • 1 cup coconut butter, packed at room temperature
  • 1 cup unsweetened cocoa powder
  • 3 tsp vanilla
  • ½ tsp sea salt
  • ⅔ cup whole pistachios, shelled
  • ⅔ cup fresh pomegranate arils
  • 2 tsp fresh clementine zest

Instructions
  1. Line a 8″ x 8″ pan with parchment paper, overlapping on all four sides.
  2. Combine maple syrup, peanut butter, coconut butter, cocoa powder, vanilla and sea salt in a high-powered blender or food processor and process until smooth. Transfer mixture to a medium-sized bowl and stir in pistachios, pomegranate arils, and clementine zest. Stir to combine.
  3. Transfer to pan and spread evenly with a spatula. Use your finger to even it out and make swirls on top. Place in refrigerator for a few hours or until firm. Slice into small squares.
  4. Store fudge in an air-tight container or freeze until ready to use. If storing in freezer, defrost for at least 15-20 minutes before serving.

Notes
Recipe makes 24 1″ x 1″ squares
I used Artisana Coconut Butter.
You can also use any nut butter of choice, but the peanut butter was really yummy in this recipe.
When spreading the fudge in the pan, push the pomegranate arils down with your finger into the fudge.
Make it raw by using raw peanut butter, raw pistachios and raw cacao powder.

 

What are some of your favorite desserts to gift over the holidays? Don’t be shy and share your thoughts, comments make my day!

Happy Holidays,

Jennifer

This post is part of the RedEnvelope Holiday Recipe Round-Up but the content and ideas expressed are my own.

Hearty Minestrone Soup

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Hearth Minestrone Soup (Vegan)

I’m finding it hard to believe that Thanksgiving has come and gone! We had a wonderful, mellow Thanksgiving at our house, but we sure did eat a lot of rich foods. So, in order to lighten it up a bit in between Thanksgiving and Christmas, I am sharing this bowl of healthy deliciousness with you.

This soup is exactly what my family needed this week since everyone has come down with some variation of the same cold. Isn’t it interesting how a cold can manifest itself differently for each person? Well, we are on the mend thanks to this hearty minestrone soup. I hope it’s just what you need too!

This soup is hearty, filling and pairs nicely with a big green salad – as all soups should. You can also serve this with some warm crusty bread.

Hearty Minestrone Soup (vegan, oil-free)
 

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Author:
Recipe type: Soup
Serves: 4-6

Ingredients
  • 1 large onion, finely chopped
  • 4 cloves garlic, thinly sliced
  • ¾ cup celery, thinly sliced
  • 1 leek white and tender green parts only, thinly sliced
  • 2 cups Napa cabbage, chopped
  • ¼ cup dry sherry
  • 3 cups low sodium vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 3 tbsp tomato paste
  • 2 bay leaves
  • ¾ cup canned red kidney beans, drained and rinsed
  • ¾ cup canned white northern beans, drained and rinsed
  • 1 cup cooked elbow noodles
  • no-salt seasoning of choice or sea salt and freshly ground pepper to taste
  • ½ cup flat-leaf parsley leaves, chopped

Instructions
  1. Heat a medium soup pot over medium-high heat. Add the diced onions and two tablespoons of vegetable stock and stir. Water sauté the onions, adding small of amounts of veggie stock when needed to prevent sticking, for 5 minutes or until translucent. Add the garlic, celery, leeks, cabbage and cook for an additional 2 minutes. Raise heat to high and add dry sherry, vegetable stock and diced tomatoes. Whisk in tomato paste and add bay leaves. Bring to a Boil. Cover and simmer on low-heat for 15 minutes.
  2. Stir in the beans and cover. Simmer for an additional 10 minutes.
  3. Remove bay leaves and stir in pasta noodles. Season with no-salt seasoning or sea salt and freshly ground pepper, to taste.
  4. Remove from heat. Ladle soup into bowls and garnish with freshly chopped parsley.

Notes
I only used 3 cups vegetable stock in this soup because I wanted it to be hearty. If you want more broth add an additional 1 cup of vegetable broth. You will need to add another tablespoon of tomato paste and adjust the seasonings a bit.

I adore simple soups like this that are done in a flash, especially when I have sick babies to heal and comfort. Soups like this always have a way of making everyone feel better.

What’s your favorite comforting soup to feed your family when they are sick? Don’t be shy and leave a comment – your comments make my day!

Enjoy!

xoxo,

Jen

Vegan Pumpkin Pancakes with Cranberry Maple Syrup

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My friends over at Baked Better – the makers of organic bread mixes – were kind enough to send me over some of their new pancake mix to try out. Baked Better Morningside Pancakes have simple and pure ingredients: 100% organic whole wheat flour, organic flax-seed meal, organic wheat bran, cinnamon, and baking powder. That’s it and that’s all we want to see in store-bought mixes right? =) First, I made regular pancakes with the mix and they came out great. For my review, however, I bring you these Homemade Vegan Pumpkin Pancakes of pure awesomeness. In my opinion these are the best pancakes I have made to date and the first ones I’m sharing on the blog. The addition of Cranberry Maple Syrup makes these the ultimate fall treat. This is breakfast perfection!

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I am a woman who is all about tradition around here. One of the things I’m trying to do here on Pure Thyme, is to build a family cookbook with recipes I can share with my family and friends year after year. You are lucky because I am also sharing this virtual cookbook with you. I know I will be enjoying these pancakes during the holidays with my family and friends as a new breakfast tradition for many years to come.

Pumpkin Pancakes with Cranberry Maple Syrup (vegan, oil-free, refined sugar-free)
 

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These healthy pumpkin pancakes are moist, fluffy and bursting with fall flavors. When drizzled with a cranberry maple syrup, you are sure to have a perfect fall breakfast.
Author:
Recipe type: Breakfast
Serves: 4

Ingredients
For Cranberry Maple Syrup
  • ½ cup fresh whole cranberries
  • ½ cup maple syrup
  • ½ tbsp arrowroot mixed with ½ tbsp water (optional)
For Pumpkin Pancakes
  • 1 cup unsweetened vanilla non-dairy milk
  • 1 tbsp apple cider vinegar
  • 1 cup Baked Better Morningside Pancake Mix or other whole-grain flour
  • 1 ½ tsp baking powder
  • ¾ tsp pumpkin pie spice
  • 4 tbsp canned pumpkin
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla

Instructions
For Cranberry Maple Syrup:
  1. Add cranberries and maple syrup to a small saucepan and simmer, covered on low heat until cranberries pop, about 5-8 minutes. Cover until ready to serve. Serve warm. *If you want a thicker syrup: mix ½ tbsp arrowroot and ½ tbsp water until combined. Whisk arrowroot mixture into syrup and simmer, stirring constantly, until slightly thickened. Cover and remove from heat.
For Pumpkin Pancakes:
  1. In a small bowl, mix non-dairy milk and apple cider vinegar and set aside for 5 minutes or until it curdles (makes vegan buttermilk).
  2. In a medium bowl, whisk flour, baking powder and pumpkin pie spice.
  3. In a large bowl, whisk together pumpkin, maple syrup, vanilla and buttermilk. Fold in dry ingredients. Stir until a thick batter forms, but do not over mix.
  4. Spray a large skillet with cooking spray and heat on medium to medium-high heat.
  5. Pour ¼ cup of batter for each pancake onto skillet. Cook for 2-3 minutes on each side.
  6. Serve with Cranberry Maple Syrup drizzled on top.
  7. Makes 10-12 pancakes

Notes
If batter seems too thick, add a tablespoon or more of non-dairy milk and stir until desired pancake consistency. The batter should be thin enough to pour easily and spread to no more than ¼ inch thick. If too thin, add a little more flour. Cook the pancakes until bubbles form on the top. Flip pancakes and cook until golden brown on both sides.

Adapted from Light and Fluffy Pumpkin Pancakes Food. Com

Let’s not forget that it’s time to announce the winner of the Vegan Holiday Kitchen Giveaway…

Congratulations to…

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Alicia from the blog Treble Tart!

Congratulations Alicia!

What are some of your family recipe traditions? I would love to hear from you, comments make my day!

Well, I’m off to do some cooking for Thanksgiving…

Have a great day!

xoxo,

Jen

Vegan Chocolate Chip Pumpkin Muffins

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Courtesy of the lovely and amazing Julieanna Hever, also known as “The Plant-Based Dietitian” and host of “What Would Julieanna Do?,” airing on Veria Living (the TV network that showcases healthy lifestyle and wellness programming).

Julieanna is an advocate of the benefits of following a whole food, plant-based diet. She is the author of the best-selling book, The Complete Idiot’s Guide to Plant-Based Nutrition and the nutrition columnist for VegNews Magazine.  Her new  TV series  is a great source for healthy and delicious recipes!

Julieanna was kind enough to share this amazing recipe for her Chocolate Chip Pumpkin Muffins with us. This is the perfect recipe for this time of year. These muffins are amazing, I made these for breakfast this morning and they are half gone already! =) The kids loved, loved, loved these!

Oh, and they are oil-free and refined sugar-free taboot! *love*

5.0 from 1 reviews

Chocolate Chip Pumpkin Muffins (vegan, oil-free, refined sugar-free)
 

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Author:
Recipe type: Breakfast
Serves: 12

Ingredients
  • 1 medium banana, mashed
  • 1 (15-oz.) can sweet pumpkin puree
  • ¼ cup 100% pure maple syrup
  • 1 tsp. vanilla extract
  • 2 cups whole oat flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ¼ tsp. ground ginger
  • 1 cup grain-sweetened dairy-free chocolate chips

Instructions
  1. Preheat oven to 375°F. In a large bowl, combine mashed banana, pumpkin puree, maple syrup, and vanilla extract.
  2. In a small bowl, combine oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Transfer mixture to large bowl and mix together gently until well-combined. Avoid over-mixing to prevent toughness in the final product. Fold in chocolate chips.
  3. Spoon batter into silicon muffin cups and bake for 20 minutes or until the muffins are lightly browned. Remove muffins from the oven and let cool for 5 minutes. Store muffins in an airtight container.

Notes
I had to bake these for longer than the recipe states. Total time: 35 minutes

All ovens vary, so use your kitchen intuition!

 

Thanks again for sharing your recipe with us Julieanna and good luck on your new TV series. We are all looking forward to watching!

xoxo,

Jen