Colossal Vegan Pumpkin Chocolate Chip Muffins

Bursting with ooey gooey melt-in-your- mouth chocolate chips, tart cherry bits, and crunchy walnuts, these delicious pumpkin muffins are to die for!

More pumpkin enjoyment as autumn draws to a close.
Winter is on the horizon and every day the great outdoors shifts one temperature drop away towards frigid freezer weather.
Why not have a warm, enticing dessert that will keep the home fires burning?
So while staring at my last can of pumpkin puree and remembering the half used bag of cacao chips in the refrigerator, I yearned to make a sweet spicy pumpkin bread meets chocolate and dried fruit that'll make taste buds spiral out of control.
And yes, I succeeded.
In more ways than one...

Vegan Pumpkin Chocolate Chip Muffins

2 cup whole wheat flour
1 cup sugar
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1 1/2 teaspoon ground coriander
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon salt
2 ripened bananas
1 1/2 cup pumpkin puree
1/2 cup almond milk
1 tablespoon vanilla extract
1 tablespoon apple cider vinegar
2/3 cup Sunspire Fair Trade 42% Cacao Organic Semi-Sweet Chocolate Chips
1/4 cup dried cherries (optional)
1/2 cup walnuts (optional)

Preheat oven to 350 degrees.
Sift dry ingredients together.
Puree bananas, almond milk, and vanilla into a blender.
Combine wet with dry.
Add in apple cider vinegar.
Fold in chocolate chips, cherries, and walnuts.
Pour into baking cups.
Bake for 20-25 minutes.

Hard to resist chocolate chips.

Retro muffin goodness.

R.I.P. Silver Spoon. Died right after digging into the chocolate chip pumpkin chaos.

After eating a couple in the midnight hour, I think it would be more appropriate to consider these pumpkin chocolate chip muffins to be frostingless cupcakes.
Sweet with a mild spicy undertone and pumpkin almost absent (might add more pumpkin), the warm chocolate chips, crunchy walnuts, and cherry surprise have a cakey consistency that far beseeches my expectations and make for a delicious treat served alongside a glass of cold almond milk.
I used very ripened, black bananas, but barely tasted their flavor. That's a good thing! Bananas tend to overwhelm some of my baking goodies.
Applesauce is also another good idea if bananas aren't available.
I just find these to be great oil substitutes. Makes me feel less guilt ridden.
Anyways, back to regularly scheduled yum.
Make these Pumpkin Chocolate Chip Muffins and see who'll love you forever.

Cauliflower Walnut Cream Pizza Topped With Daiya, Tofurky Polish Kielbasa, Maple Tempeh, & Roma Tomatoes

Fancy a slice? Tastes like a rich gourmet heaven.

My love for cauliflower cheese just knows no bounds.
Seriously.
I put it in pasta, rice, quinoa, couscous, atop of veggies, and everything in between.
It called out to be on pizza.
I swear it did!
Much different than chocolate ardor, this creamy sauce atop a whole wheat crust layered with savory kielbasa, sweet tempeh crumbles, juicy Roma tomatoes, and melted Daiya is easily one of the best pizzas I've ever made.
There's much prep work involved, but it's well worth the mouthwatering wait.

Cauliflower Walnut Cream Pizza Topped With Daiya, Tofurky Polish Kielbasa, Maple Tempeh Crumbles, & Roma Tomatoes Recipe

Pizza Dough

Cauliflower Walnut Cream*

1 cup frozen cauliflower
1/4 cup crushed walnuts
1/4 cup unsweetened almond milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon paprika
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoon nutritional yeast (optional)

*  this version excludes tofu and substitutes coconut milk with almond.

Pizza Topping

1 Tofurky Kielbasa Polish Style Sausage
2 Roma tomatoes, sliced
2 1/2 cup Daiya Mozzarella & Cheddar Style Shreds
1 teaspoon Italian seasoning


Tempeh Maple Crumbles

4 oz tempeh (half a block)
1/4 cup low sodium vegetable broth
2 tablespoon maple syrup 
2 teaspoon balsamic vinegar
2 teaspoon Italian seasoning blend
1/2 tablespoon fennel seed
1 teaspoon ground coriander
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/4 teaspoon salt

Prepare pizza dough and make the Cauliflower Walnut Cream Sauce beforehand- meaning cook cauliflower, and puree it with the following recipe ingredients in a blender.
As vegetable broth is brought to a boil, in a medium bowl- crumble tempeh, mix it with all of the other components, and add to boiled vegetable broth.

The tempeh is done when all the broth has been evaporated. Approximately 5-7 minutes.

Ready the toppings- slicing the sausage & Roma tomatoes.

Once the 10 minutes has passed, spread dough out onto a greased pizza pan. Also, I massaged an additional 1/2 teaspoon of olive oil onto the dough. Keeps it moist. 

Layer on the Cauliflower Walnut Cream Sauce.

Add on generous amounts of Daiya. 

Roma tomatoes come next.

Tofurky Kielbasa Polish Style Sausage slices atop.

Maple Tempeh Crumbles!

Lastly, a little more Daiya. Bake for 20-25 minutes. 

Voila! 

The best part!

The first bite is blissful!
Those plump Roma tomatoes take over the need for traditional pizza sauce, the way oozing Daiya melts into the Cauliflower Walnut Cream entices the hungry tongue, and the sweet, maple tempeh competing with the spicy Polish kielbasa slices makes for a deliciously intriguing pizza experience.
Its sensuous and messy, yummy and exciting, these flavor combinations are spellbinding!

Cranberry Orange Ginger Sauce

Rinsing off the cranberries- a must!

What is more festive than delicious cranberry sauce?
Served on Thanksgiving or for Christmas dinner, it is a definite must for the holiday table.  
Say goodbye to the jellied cylinder canned shape of the old and hello to the version that embodies a relish appeal. Bursting with juicy tart cranberries and ripening citrus surprise, this tantalizing side dish accompaniment to a savory herb stuffing will leave anyone satisfied, especially if they are an avid cranberry sauce lover.
Also this is quite a good little spread for warm baked bread.
Fresh Cranberry Orange Sauce
Last year, I made the Two Peas & Their Pod version of Cranberry Orange Sauce, but this year added ginger, lemon juice, & a pinch of McCormick's Valencia Orange to amp up the flavor profile a notch!

Cranberry Orange Ginger Sauce

1/2 cup water
1/2 cup orange juice
1 cup sugar
4 cups fresh cranberries
1 teaspoon ginger
1/2 teaspoon lemon juice
1/2 teaspoon Valencia Orange Peel

4 of the 7 ingredients needed in making this quick & easy cranberry sauce!

Bring water, orange juice, and sugar to a boil over medium heat. Add cranberries, ginger, lemon juice, & orange peel, stirring all the while. As the cranberries burst and crystallize, bring down the temperature and continue cooking for 10 minutes or less.

Puree warm mixture into a blender. Making sure to leave some cranberries intact.

Refrigerate until ready to be served. Best chilled.

Paired beside the Portabella Mushroom, Asparagus, & Walnut Couscous Stuffing.

Vegan Portabella Mushroom, Asparagus, & Walnut Couscous Stuffing

This special couscous stuffing is a perfect holiday addition!

The holiday meal recipes continue rolling out!
I'll post the Cranberry Orange Ginger Sauce after this incredible Vegan Portabella Mushroom, Asparagus, & Walnut Stuffing. The two dishes just tasted remarkably well together- the complements were astounding. The herb savory deliciousness of the stuffing and the tart sweetness of citrus-y cranberries reminded me of the old tradition- having these two plated right next to each other.
Like chocolate and peanut butter, stuffing and cranberry sauce need to stop beating around the bush and get married already!

Vegan Portabella Mushroom, Asparagus, & Walnut Couscous Stuffing

2 1/2 cup low sodium vegetable broth
2 boxes Near East Dish Pine Nut Couscous
2 teaspoon balsamic vinegar
1 tablespoon olive oil
2 cup sliced portabella mushrooms
1 chopped asparagus bunch, cooked
1 teaspoon basil
2 teaspoon garlic powder (or 1 small finely diced onion)
2 teaspoon onion powder
2 teaspoon ground coriander
1 teaspoon crushed red pepper
1 1/2 teaspoon cumin
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon black pepper
1 cup crushed walnuts
2 Roma tomatoes (optional)

Bring the vegetable broth & couscous packet seasoning to a boil, add couscous, stir, cover, & turn off heat. Uncover and fluff with a fork after 5 minutes.

In a medium heated skillet, stir the mushrooms in balsamic & olive oil. Add the asparagus.

After 3-5 minutes, toss in the fluffy couscous and all the seasonings. Turn off heat & add the walnuts.

Paired with Roma tomato slices & a pinch of basil, it tasted absolutely divine.

Vegan Pumpkin Macaroni And Cheese

This Baked Pumpkin Macaroni & Cheese was a surefire hit at Thanksgiving!

This week, I wanted to share my four holiday recipes made at this year's first vegan Thanksgiving.
And we're starting off with more pumpkin madness!
Yummmmmmm!
Inspired by Vegan Fling's Pumpkin Macaroni & Cheese, the concoction sounded quite impressive, especially with the site's yummy artistic shots that made mouth water at the computer screen.
I just had to give it a try!
Putting a little delightful pumpkin spin to my traditional cauliflower cheese recipe and amping up the ooey gooey cheesy factor with Daiya aide, this Vegan Pumpkin Macaroni & Cheese proved to be a real winner.
I see no problem with the task of making this again for Christmas and will add delicious broccoli florets or fresh spinach to the folding process as well as crushed walnuts or pine nuts in the crumb topping!

Vegan Pumpkin Macaroni & Cheese Ingredients

1 12 oz package whole wheat rotini
3/4 package Daiya Mozzarella Cheese Shreds
2 cup cauliflower
1 cup unsweetened almond milk (used Almond Breeze)
3/4 cup pumpkin puree
3 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon curry powder

Topping

2 teaspoon panko bread crumbs
2 teaspoon flour
1 teaspoon ground mustard
1/4 teaspoon black pepper
2 tablespoon olive oil
pinch of cinnamon

extra Daiya cheese


Preheat oven to 350 degrees.
Bring pasta to a boil.
Prepare cauliflower and puree into a blender with almond milk, pumpkin, garlic and onion powder, nutritional yeast, and salt.

In a baking dish, stir in 3/4 of Daiya cheese with the pasta.

Fold in the pumpkin cauliflower cheese mixture- a 1/2 cup at a time.

Spoon over the topping. Add extra bread crumbs and remainder of Daiya. Bake for 30-40 minutes.

Alas, here presents my holiday feast with the Pumpkin Macaroni & Cheese dominating the top right corner. Also pictured- Cranberry Orange Ginger Sauce, Portabella Mushroom, Asparagus, & Walnut Couscous Stuffing, Garlic Red Skinned Mashed Potatoes, & a yeast roll.

There were no leftovers of anything.
And this superb Vegan Pumpkin Macaroni & Cheese was the first fork and knife casualty.
Mom loved the unique spin (though she isn't the biggest pumpkin fan), little brother thought it tasted super good, and my older brother said on Facebook that my dishes were exceptional.
Their beautiful sentiments brought tears to my eyes.
I'm so thankful to have such a family. I truly am.
It's a blessing to cook for them and the many others who enjoy my vegan experimentations!
Plus the people behind these amazing products- Daiya, Almond Breeze, So Delicious, 8th Continent, and countless others are holding my hand and cheering me on from this holiday season onto the next.

Easy Creamy Vegan Pumpkin Faux Saag

This pumpkin puree will spice up any boring plate of rice.

Three years ago at an Indian restaurant buffet held first brush with pumpkin saag.
I thought it peculiar to see that tasty orange deliciousness not being used as a sweet dessert, but as a rich, savory rice topper. After tasting this concoction and helping myself to a few more delicious helpings alongside naan, another amazing flavor profile for pumpkin was soon discovered.
The tragedy, however, year after year, the restaurant didn't serve pumpkin saag. Either I kept coming on the wrong autumn day or not enough people reveled in the contagious love of this particular dish. 
Thus, I decided to make it somehow.
Well-Cookbooked's Pumpkin Saag
Inspired from this site, I made some minor changes to this recipe by using canned pumpkin, almond milk, and dried onion/garlic. Also didn't have any garam masala ingredients lying around except bay leaf.

Easy Creamy Vegan Pumpkin Faux Saag Ingredients

1 1/2 cup pumpkin puree
1 cup almond milk
1 tablespoon extra virgin olive oil
1 1/2 cup fresh spinach
3 tablespoon nutritional yeast
1 teaspoon curry powder
1 teaspoon Simply Asia Ginger Garlic Seasoning
1/2 teaspoon cinnamon
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 black pepper
1/2 teaspoon salt
1/4 teaspoon paprika
1 crushed bay leaf
1/4 teaspoon ginger (optional)

Inside of a skillet, set on medium heat, stir pumpkin, almond milk, and olive oil together.
Wilt in the fresh spinach.
Add in the spices.
Stir for an additional 5-7 minutes.
Top with additional bay leaves if desired.

Great paired with brown rice. I forgot the peas!!!!!

Tastes pretty damn good!
The bay leaves gave an unexpected pizzazz.
See I sort of hate them because they overwhelm my palette, but breaking them up to a finer consistency makes it a tolerable ingredient and blends perfectly well with the spices used in the quite enjoyable, very fulfilling pumpkin saag- loved beside a plate of plain brown rice. Basmati or yellow rice would be yummy accompaniments too, especially with green peas and little diced carrots.
Thick, creamy, and rich, I am pretty sure to make this again!
A delicious little, simple experimentation.
Not as good as that restaurant, but close to being something very, very wonderful.

Vegan Faux Banana Split Mini Sundae

Sugar induced heaven for one.

It's almost the big feast day in exactly 6 days, but a banana split craving has been sweeping my mind for a while. It may be chilly out, the autumn is paving way for winter, and my shoulder still has those ugly red bruises from hauling heavy grocery totes filled with pantry stocking for me and Olivia, I still wanted an ice cream related treat.
Crazy right?
Though while getting my ingredients together as Pieces Of April played (yes, the turkey scenes almost had my stomach retching, but overall I still enjoyed other parts of that film!), the only thing missing from my sundae was the cherries.
Why couldn't the season last longer for this dessert?
Would frozen cherries do justice the next go round?
Who knows.

A few ingredients make this uber sweet dessert!

 Vegan Faux Banana Split Mini Sundae

1 medium chopped banana (at yellow brown ripened stage)
2 scoops vegan ice cream (So Delicious Cookies & Cream Coconut Milk Ice Cream is pictured)
2 tablespoon Peanut Butter & Company's Dark Chocolate Dreams Peanut Butter
1 handful Sunspire Fair Trade 42% Cacao Organic Semi-Sweet Chocolate Chips
1 handful chopped walnuts

First place banana slices on the bottom (if desiring a little extra pizzazz sprinkle ground cinnamon on top!), add the 2 generous scoops of yummy coconut milk ice cream, the peanut butter, chocolate chips, and the walnuts! If you find a cherry someplace, that would be the perfect topper.
But there are no cherries here so eating it as is! :D

Yum. Yum. Yum. Come & get some!

I must warn folks that this is very, very sweet.
Maybe too sweet.
So if the chocolate craziness is tickling your fancy and making your nerves dance the jig on the kitchen or living room table while you're trying to calmly watch a Thanksgiving indie film by all means switch the ingredients around. Substitute So Delicious Cookies & Cream Coconut Milk Ice Cream for Vanilla or Peanut Butter & Company's Dark Chocolate Dreams Peanut Butter for Old Fashioned and so on.
As for me, I took ate the chocolate like a true chocoholic champion.
And honestly, I'm having another one after dinner tomorrow.
Don't judge me! ;)