It's officially pumpkin everything season and you have to try these cupcakes whether you're a vegan or not. On Friday I wanted some of my regular cupcakes and I remembered that you can substitute the applesauce for pumpkin, at first I was apprehensive about this recipe. I wanted something more of a cupcake consistency and not a muffin if that makes any sense. This recipe really exceeded my expectations. These cupcakes were super moist and flurry. I love that they do not require too many ingredients, and you can actually add your favorite frosting as well. To be honest, I had them with and without vanilla frosting and both options are super yummy.

Are you a fan of pumpkin cupcakes?

Recipe

Ingredients

• 1 Duncan Hines Box Cake (sifted)
• 1 Cup of Sparkling Water
• 1 Can 100% pumpkin puree 

Instructions

1. Combine all ingredients, and follow box instructions for baking.

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INGREDIENTS

• 16 oz. pasta rotini (or your favorite pasta)
• 1 bell pepper
• 1 small onion
• 8 oz. tomatoes
• ¼ parsley (fresh is preferred, I used dried)
• 2 scallions -chopped (optional) 

Vinaigrette

• 3 – 4 tablespoons grapeseed oil (you can also use olive oil)
• ¼ cup apple cider vinegar (white or red wine vinegar is great too)
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• 1/2 teaspoon onion powder
• generous pinch mineral salt and fresh cracked pepper

INSTRUCTIONS

1. Cook the pasta according to package directions for al dente. Drain and rinse the pasta under cool running water.
2. Mix the dressing, and prep the veggies while the pasta is cooking.
3. To assemble the pasta salad, add the pasta, colorful veggies to a large serving bowl, pour the dressing over top and mix well to coat.
4. Serve this pasta salad at room temperature or chilled.

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Several months ago, I tried the portobello mushroom sandwich at the Shake Shack and I was hooked. I'm not sure why I waited so long to try this sandwich at home, I love that this recipe is super easy to make, and the portobello mushrooms are easily accesible, you can pretty much pick them up at any grocery store which I love. This recipe is also easy to make, and is sure to be a crowd pleaser. 

Recipe 

Ingredients

• Two Portobello Mushrooms
• Enough oil for frying (I use grapeseed oil)
• 1 1/2 cups wheat flour
• 1 tbsp tapioca flour
• 1 1/2 tsp Himalayan salt
• 1 tsp sugar
• 1 tsp ground black pepper
• 1/2 tsp onion powder
• 1/2 tsp basil
• 1/2 tsp ground ginger
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 4-5 shakes of oregano to taste

Vegan Egg batter

• 1 cup Chickpea flour 
• 1/2 cup water

Instructions

1. Add enough oil to a frying pan and turn it on to medium-low heat.
2. In another bowl of medium size, begin mixing together the breading ingredients and set aside.
3. Cut the mushrooms to your desired size. (if the mushrooms are too large for your liking)
4. Combine all remaining ingredients for the flour mixture
5. Add the mushrooms to the flour mixture
6. Take the mushrooms out of the flour mixture and dip them in the egg batter. (the egg batter should be the consistency of pancake batter. Add more water if needed)
7. Dip the mushrooms back in the flour mixture.
8. Now place the mushrooms back into the oil.
9. Allow the mushrooms to cook for 2-3 minutes.
10. Once the mushrooms are fried, transfer them to a plate with 3-4 layers of paper towels so that some of the oil can be absorbed from the mushrooms.
11. Allow them to cool for 4 minutes before serving.

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Recipe 

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The offical start of summer is in a few short weeks, and it’s the perfect time to try some of my favorite vegan recipes. Of course, these recipes can be indulged throughout the year, however enjoying them during the summer months make them so much more memorable.

Which recipe are you looking forward to trying? 

 Summer Must-Try Vegan Recipe's 

Vegan Chick'n Salad 

Chocolate Vegan Protein Smoothie  

Pineapple Vegan Beet Juice

 http://www.simplytasheena.com/2020/09/almond-coconut-vegan-granola.html

From the time that I can remember, baked mac and cheese has always been one of my favorite side dishes. I remember being a child and watching my mother cut the cheese into small blocks, and her giving me a piece of the cheese. That was one of my favorite parts. I honestly could probably live off of baked mac and cheese as a child.

As I transitioned my lifestyle, I’ve longed for baked mac and cheese. This is the closet that I’ve come to my favorite dish. I’ve tried vegan Mac and cheese and this recipe is it! This recipe is flavorful and super vegan cheesy.

Have you tried vegan mac and cheese before?

INGREDIENTS

For the Cheese Sauce:

• 1/4 cup Vegan Butter
• 6 Tbsp All Purpose Flour
• 1 medium potato 
• 1 medium carrot 
• 1 cup Vegetable Stock
• 1 cup Nutritional Yeast
• 3 tsp Onion Powder
• 3 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Sea Salt

• 1 tsp Ground Black Pepper
• Daiya cutting board selections shreds (mozzarella and cheddar)

For the Macaroni:

• 1 Pack Elbow Macaroni (I used 1/2 of the box)

Peel and chop carrot and potatoe. Add to a small sauce pan, with vegetable stock and cook until tender.

Prepare pasta as instructed on the packaging.

Add carrot mixture to the blender and add nutritional yeast, onion powder, garlic powder, smoked paprika, salt and pepper.

Rinse and drain cooked pasta

Add pasta to a large bowl and add butter, salt, and pepper.

Add sauce mixture to pasta and combine

Then transfer half of the macaroni and sauce to a 9×13 baking dish and adding a layer of both cheeses. Add remainder of pasta mixture. You should have two layers.

Preheat the oven to 350°F (200°C).

Bake for 30 minutes covered until the cheese is melted. Bake uncovered for 20 Minute.

Enjoy!

 

 

For a while now I’ve wanted to try vegan box cake however it just never happened. For my birthday I decided to give it a try. And I actually have tried variations since then. Today I wanted to try to recreate the cake that I created for my birthday however I was out of applesauce. However, I did have flaxseed and bananas on hand. I decided to give the banana in flaxseed to try. I’m so impressed with how this turns out I sifted the box flour and mix and the cake turned out super moist instead of using water I opted to use sparkling water because I had it on hand. So I have to be honest I do not know what it’s like to make the box cake with regular water. Both times I tried it I’ve used sparkling water. And I do believe that it has helped a lot with just making the cake a bit more fluffy. This cake does taste like a banana you may want to try my applesauce alternative. This cake is super moist super fluffy and it’s just such a great alternative if you want an eggless option. This cake is sure to be a crowd-pleaser. My son had no idea when I originally made the recipe that this was an eggless cake and he loved it. I do plan to keep this in the rotation because it’s just such a great option to have on hand and it’s just super convenient as well. I’m so happy that I gave this a try so that I know what options I have out there for vegan alternatives.

 Recipe

Ingredients

• 1 Duncan Hines Box Cake (sifted)
• 1 Cup of Sparkling Water
• 1 Cup Apple Sauce

1. Combine all ingredients, and follow box instructions for baking.

My Favorite Vegan Winter Recipes

Vegan Pumpkin Wontons 

Coconut Curry Chickpeas 

Roasted Basil Tomato Soup 

Vegan Oyster Fried Chick'n

Golden Latte 

Hot Chocolate 

Warm Lime Water 

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