pumpkin doughnuts!

 this fall i've been all about pumpkin. pumpkin coffee, pumpkin scones, pumpkin french toast, pumpkin pumpkin pumpkin.

i love going to the pumpkin patch, but now being vegan this year... my favorite thing the pumpkin doughnuts, i can't have! :( but, that's okay, because i made my own mini ones! yum!

get the recipe here! they turned out great!

I just used Earth Balance Butter, Egg Replacer and Almond Milk to veganize it. ENJOY!

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everything bagel w/ tomato

for a yummy easy breakfast you only need a few things. sooooo good. and fast!

WHAT YOU NEED:
Vegan Everything Bagel
Galaxy Nutritional Brand Chive & Garlic Cream Cheese
Tomato Slices
Salt & Pepper
Italian Seasoning

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spinach tomato chicken pasta

when i come home from work, i want to make a dinner that only takes 5-10 minutes. this one is perfect!
it's a simple flavorful easy pasta dish that i have even make while i'm getting ready for work in the morning, and eat it for lunch.

WHAT YOU NEED:
1 Serving of Vegan Pasta
Handful of Spinach
Handful of Chopped Red Onion
1 Garlic Clove Minced
1 Tsp Chipotle Powder
Handful of Chopped Mushrooms
1 Medium Tomato Sliced
2 TBSP Olive Oil
1 Tbsp Nutritional Yeast
1 Breast of Gardein Chicken Scallopini

WHAT YOU DO:
1. Heat pasta.
2. While pasta is boiling, saute' all veggies in a medium saute' pan with olive oil.
3. Defrost Chicken, and cut into strips.
4. Add pasta to the veggies.
5. Add nutritional yeast and chicken, and stir until well incorporated.
6. Serve hot.
7. Enjoy!

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raw vegan nacho kale chips {dehydrated}

so... i've been playing with the idea of getting a dehydrator for a while, well basically since i found out about raw food, and how it is so healthy for you, as well as being delicious. the only thing i was hesitant about, was that it would become too time consuming and just end up taking up too much space.

i decided that my health is waaaay more important than worrying if something takes too long to make, and the matter of taking up space shouldn't matter either. so, i bought a dehydrator. nothing fancy, not too expensive. i wanted one that the temperature would be adjustable, since i wouldn't be dehydrating anything over 115 degrees. here's the dehydrator i bought! extra trays (this model works with up to 12 trays) and fruit roll trays which i can't wait to use!

why cook under 115 degrees?
      - when you cook food over 115 degrees it kills enzymes. they are used to help you digest your food. your body will have to work harder to create them if your meal is cooked over 115 degrees, hence why you feel tired and groggy after a big heated meal!
      - when you cook food over 115 degrees it changes the pH of the food. you want to eat alkaline foods, cooked foods over 115 become acidic. this promotes diseases.
      - it destroys most vitamins and minerals in the food.
      - it kills the energy in the food. you eat to produce energy in your body. therefore, if you are eating dead food, you body won't feel as energenic as when you eat raw alive food.

anyways, back to the kale chips... which i'm addicted too, and will eat an entire batch in one sitting if i'm not careful!
when i went to new york in august, at organic avenue, my mom bought brad's vampire killer kale chips... yummm! they are dehydrated, not baked, and they were absolutely delicious!since i bought a dehydrator i wanted to try making kale chips in it. the below picture shows all the awesomeness that is kale!

raw vegan nacho kale chips

1. Make this vegan nacho sauce.
2. Put the kale pieces in a bowl and mix the sauce until each piece is evenly covered.
3. Put in dehydrator for 11 - 12 hours at 110 - 115 degrees.
4. Store in airtight container.

These were so good, I'm making another batch this weekend!

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apple cider doughnuts

nothing says fall like pumpkin & apple cider doughnuts... i made mini pumpkin doughnuts last week, so i wanted to make apple cider ones this weekend. so delicious. full recipe here. I veganized these by using vegan butter / 1/4 cup almond milk & 2 tsp apple cider vinegar  in place of milk / and egg replacer.

the glaze i made for 1/2 the doughnuts was:
1 Cup Powdered Sugar
2 Tbsp Apple Cider
Crumbled Graham Crackers

the other 1/2 i dusted powdered sugar on top

Enjoy!

Rolling dough, and cutting into doughnuts.
Dough frying in oil.

Cooling doughnut holes.

Doughnuts waiting to be eaten.

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bbq tempeh spinach pizza

flavors are sensory in every sense of the word, and they can bring back memories as well. for me bbq chicken pizza always reminds me of hawaii. we ate it at a little pizza shop called bob's pizza in haleiwa, hawaii. and whenver i have it i think of hawaii. here's a vegan version, that holds nothing back, and i think is even better than the one i had in hawaii, which is hard to say, since it was such a yummy pizza.

What you need:
Pizza Dough (I used Pillsbury Pizza Crust)
Pizza Sauce
Vegan BBQ Sauce (I used Sweet Baby Rays Chipotle)
Garlic
Mushroons
Red Onion Diced
Jalapenos
Torn spinach strips
Tempeh (Steamed for 12 minutes)
Daiya Pepperjack Cheese
Italian Seasonings

What you do:
1. Steam Tempeh Strips for 12 minutes.

2. While the tempeh is steaming, stretch dough onto a pizza pan.
3. Spread pizza sauce thinly onto dough. Spread BBQ sauce thinly on top of pizza sauce.

4. Sprinkle garlic, mushrooms, red onion, jalapenos, spinach and daiya cheese on top of sauce.
5. Once tempeh is done steaming, sprinkle onto pizza.
6. Sprinkle italian seasoning on top of pizza.

7. Cook for 13 minutes, or until cheese is melted.
8. Broil for 2 minutes to brown top of pizza.

9. Cut into squares.
10. Enjoy!

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