This is what happens when you have left over pumpkin. I think thats a problem (well not a problem) for all of us, because most recipes only need about 1/2 cup of pumpkin. And you've always got some pumpkin left over :) Muhaha. So then what next!? Well it was either pancakes this morning or muffins. And I decided I'd like to have muffins. Mainly because I had an idea for a recipe, and I have really cute baking cups I wanted to use :)
So these are fairly simple, I'd say. I do use some 'specialty products' I suppose. So you can always go for another option in return if you don't have that. No problem! Now go right ahead and bake these babies!
Pumpkin Chocolate Chip Muffs :
1 1/2 cups whole wheat pastry flour
3 tbsp rolled oats
Pinch of Cinnamon, Nutmeg & Pumpkin Spice (Yes, I used them all.)
1/2 tsp Baking Soda
1 tsp Baking Powder
1 tbsp. Chia Seeds
1/2 cup pumpkin puree
1/2 cup coconut sugar
2 tbsp. Coconut Oil
1 cup almond milk (I love Almond Breeze)
1 Chia or Ground Flax Egg (( 1 tbsp Chia or Flax mixed with 3 tbsp. water))
+ 1/4 cup dark chocolate chips (70% cacao or higher)
Preheat oven to 350.
Mix all of your wet ingredients in a small bowl.
Mix all of your dry ingredients in a larger mixing bowl.
Fold in your wet to the dry ingredients and whisk until smooth.
Then add in your dark chocolate chips! If you'd rather have raisins, or nuts instead, be your guest!
Place in your cute little baking cups or muffin baking dish, and fill in with spoon almost to the top.
Bake for 20-25 minutes, until you can put a tooth pick in and it comes out clean :) Enjoy!
So I must be honest with ya'll. Sadly, this wasn't my creation. But very happily, I did get to eat it :) Yay. My boyfriend gets all the credit, except for the plating and the cashew cheese was all me! :P
So he shared with me his recipe, so I wanted to share with ya'll!
What you will need for 2 servings:
6 Organic Corn Tortillas (I use Mi Rancho brand, and love)
1 clove Garlic (Minced)
1 bag of Beyond Meat ("Beef" Feisty Crumble)
1 Russet Potato (Cut & Boiled)
Green onion & Red Cabbage for toppings)
Jalapeño Cilantro Cashew Cheese (Recipe is on my website!)
1 bag of (Frontera Red Chile) Enchilada Sauce
*Preheat the oven to 400.
So while boiling the chopped potato, mince the garlic and cook the beyond meat, as the package states. Mix together minced garlic with the beyond meat. and continue to cook. After you've strained the potato. Put potatoes in with the beyond meat mix and stir.
*Line a pan with aluminum foil, or if you'd like just spray the pan.
Cook tortillas enough to be rolled without cracking.
Bring sauce to a boil. Dunk tortillas in sauce. Use spatula and place on tray put filling inside and roll. (Yes, a bit messy, wash your hands :)
Cook for for 10-15 minutes.
After taking them out of oven, top with the left over sauce. And add your toppings :)
As many of you know- I'm a kale lover, and I pretty much eat it daily (muhahah).
So I put it in my smoothies, or my salads, or my quinoa bowls, etc. The list goes on. But snack wise, it can be tricky. Since I have not yet mastered my own kale chips, I also don't have a dehydrator, which is part of the problem. No, sorry, I'm not into those greasy baked kale chips you make at home. Way to much oil for me. I like crunchy and light and lots of flavor. And guess what.
Alive & Radiant has THE BEST KALE CHIPs EVER. yeah I said it. And I mean it to.
Now you will be surprised, just as I was. My first favorite chip (and still is) was the Cheezy Chipotle. I love it.
But HOLD UP hold up. Have you ever had kale & chocolate, TOGETHER? SAY WHAT?
Kalen' Krazzyyyy. I know. But no, it's really not. Seriously, if I'm in a store, and I'm in need of a snack. I just might pick the "Chocolate Kale Krunch" over my first favorite. Insane! But it's sooooo good. Like a dessert almost!
My other favorite is the Southwest Ranch. I really really liked this one!
I'm from Georgia, I am a ranch snob. So for me to say that, hey. It's good, for real. georgia approved right here. :D
And for honorable mentions, the Kale Krunch Super food would be my next favorite. I wouldn't pick it first, but it was really good. And I'm not even a fan of Maca.
The 'quite cheezy' is good, but doesn't have as much spice or flavor as I'd want it to have. Although I'd eat it of course, hello it's KALE! I just like lots of spice, come on, ya'll know that by now!
Alright. Go get some KALE CHIPS! You can also order on their website which is much faster & easier. :) <3 Happy KALErday.
Oh & speaking of KALE look who got her first KALE SHIRT. Kale yeah!! ((You can get it to at BreathofYouth.Com))
Just so you know- I like to spell cheese, with a z, when I'm speaking of vegan 'cheese'. Unless I state it as cashew cheese. I just want to make sure ya'll know I can spell :)
Anywho back to the main reason of this posting. UM HELLO, I made the best thing ever, in all your comfort food dreams. I'm serious. Well, that is, if you like vegan food. But to be honest, my boo isn't vegan and would eat this any day if he had the choice I'm sure. I am seriously so thankful we both love garlic, onion & truffle, as much as we do. Cause that could be a bigggggg problem breath wise, if one of us didn't. Ha. Ok ya'll. So I love 'mac and cheese' with the shell pasta, but you can get the macaroni kind if you prefer. Or I've even see it done with rotini, and really liked it. Totally up to you!
First thing is first. Start soaking your cashews now. You'll need 1 cup. Soak them in water, for at least an hour. You can make your pasta now, al dente. Meaning slightly firm. Not cooked all the way, because you'll be baking it for 20 more minutes. And while your cooking the pasta, you can make your bread crumbs, and then you can make your cheeze sauce. And then you bake in the oven and then POOF your automatically in food heaven. It's CRAZY. :) K, all I'm gonna say now is. Your welcome. Go enjoy yourself now ya hear ;)
.: Mac & Cheeze:.
Makes 2 servings
4 cups water (boil)
2 cups pasta - I used whole wheat shells
Toast 2 pieces of Ezekiel Bread
Blend in food processor until you get your little baby crumbs
Add 1-2 tbsp olive oil and stir
Then add whatever spices you'd like, I added pink salt, black pepper, oregano, paprika & garlic powder.
1 cup cashews, soaked and drained
Nutritional Yeast (I used a little less than a 1/4 cup)
1-2 tbsp Lemon Juice
2 cloves garlic
1 tsp Pink Salt
1/2 tsp Cayenne Pepper
1 cup water
a dash of turmeric for color
In the food processor, I process all of the ingredients except for the water, for about 10 secs.
Then add in the water. I continue to taste my sauce as I blend, you can always add more cayenne, salt, lemon juice, if you'd like. But make sure to blend until a creamy texture occurs.
Then place sauce with the pasta and stir. Transfer to oven safe dish, and top with the bread crumbs
Bake in over at 375 for about 15-20 minutes.
Sooooooooooo GOOD. <3 TDK
Alright ya'll. After a week of failing at a couple of recipes. (Hey, we all make mistakes, right ? ;)
I have finally got a finished product for you. And I have impressed myself on this one. I constantly crave it- and I just created it yesterday. Ha.
So please, please, please, go make this ! And then take a photo of it, and share it with me! I love seeing them! #thedailykale
K. So I am always trying, pretty much all year- to come up with what I'm going to make for Thanksgiving/Christmas, for my family and my boyfriends. I am always wanting his mom to be impressed with my food, to be honest. And I love surprising people afterwards, and telling them it's vegan! I love that. So this casserole my mom used to make at thanksgiving was my f a v o r i t e. It was your simple broccoli and rice casserole with cheddar on it, but of course with her touch.
So I wanted to make something like that- then yesterday my 'cheddar' sauce was a huge fail- but I came up with this sauce after the fail. And it totally works. I just wanted it to be creamy, and yum. And thats definitely what it is now! Yay!
:: Broccoli, Brown Rice & Bechamel ::
So this is what you'll need.
2 servings. (2 large servings hehe)
2-3 Cups Lightly Steamed Broccoli.
1 Cup cooked Brown Rice.
1/4 of a Red onion, chopped.
1 large portabello
*Place all ingredients together in a mixing bowl. And yes, you got it, mix. :)
Unsweetened Almond Milk. (& make sure it doesn't have vanilla in it for whatever weird reason )
2 tbsp. Olive Oil
2 tbsp. Whole Wheat Flour
Oregano/ Garlic Powder/ Pink Salt/ Black Pepper (Optional)
After you've mixed your top ingredients. Make your béchamel sauce, which is sooooo easy it's kinda crazy. Place olive oil in sauce pan on low heat. Watch out, it can pop. :(
Then quickly add in your flour and mix with a spoon. I like using my wooden one best.
Stir until it's mixed. Take off heat and add in a little almond milk, then stir again on low heat.
Keep stirring and adding in almond milk but stirring until it's all mixed in. This takes about 5 min. You can turn up the heat a tad, also, and then add in whatever flavors you'd like. I added those in cause I love those spices :)
Now go enjoyyyyy! Happy Friday!