Virtual Vegan Potluck: Vegan Miniature Pumpkin Cheddar & Broccoli Pancakes

What? Pumpkin, cheddar, & broccoli underneath that maple syrup? Vegan? Get outta town!

Hello! Hello fellow vegans, animal lovers, enthusiasts, and curious revelers!

Welcome to another delicious edition of Virtual Vegan Potluck hosted by the awesome folks of Vegan Bloggers Unite! Don't plan on doing anything this fine Saturday. Just settle right in, kick back, and travel all around the world. Visit different blogs that are destined to entice eye and make taste buds water on a marvelous journey through appetizers, drinks, breads, entrees, desserts, and more.
Start right here and see all 140+ VVP Participants!
Today, I'm participating in the Breads category and have prepared these amazing scrumptious savory pumpkin laced mini pancakes.Yes. Yes. I know. It's the third pumpkin centric recipe in a row, but I do so love it. Here these itty bitty babies (only small to be guilt freer) is paired with mighty mild flavored cheddar and broccoli and tastes good with tempeh breakfast strips.

Vegan Pumpkin Cheddar & Broccoli Miniature Pancakes

1 teaspoon vinegar
3/4 non-dairy milk
1 cup flour
2 teaspoon baking powder
1 teaspoon turmeric
1/2 teaspoon garlic
1/2 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
1 cup non-dairy milk
6 slices Daiya cheddar (yes, I used the sandwich style slices- cheating yes)
2 tablespoon maple syrup
1 1/2 cup broccoli, cooked
olive oil

Mix non-dairy milk and vinegar. Set aside and let curdle.

Stir together dry ingredients.

In a medium skillet blend other milk portion with cheddar slices and maple syrup.

Add broccoli & simmer.

Stir pumpkin into the curdle mixture and blend with dry.

Add cheesy broccoli mixture.

Place a few drops of olive oil onto a hot skillet and pour about 2-3 tablespoons of batter. Flip over when edges bubble.

Watch the goods stack up.

Cheesy pumpkin broccoli goodness supermodel closeup.

Syrup time?

Oh yes.....

Thank you so much for stopping by my little blog! Come back at any time.
Now on with the rest of the day's vegan food festivities!
To go back and experience Oh My Potluck's Bat Of Of Hell Beetloaf go here.
To move forward to Yup It's Vegan's Beet Rye Bread go here.

Vegan Pumpkin Oatmeal Carob Chip Cookies

No ordinary chocolate chip cookie here!

Well, hello there November. Fancy seeing you.
For Monday (yes, Meatless Monday occurred just four days ago!), in our sweet seminar class, our assignment was not to read a passage from either theoretical texts (Ernst Fischer's Necessity of Art and Henry Focillon's The Life and Forms in Art) but to gain insight from Pulitzer Prize winning Annie Dilliard's Total Eclipse essay. It was such a breath of fresh air to read poetic nonfictional prose. My chummy classmates and I were also to write an artist's reflection (not a stuffy, puffed chest statement/declaration). Our teachers announced that each of us should bring a little something something morning treat. Thus was dubbed Drawing Seminar Potluck on a cool, gentle Veteran's Day.
I decided to take on a post that Mattie had posted on her Facebook page- Eating Bird Food's recipe for Pumpkin Oatmeal Carob Chip Cookies. I had to make them! They taste like a cross between a traditional chocolate chip and warm pumpkin pie. Soft, sweet, moist treasures bridging flavors of the season and joy of childhood's favorite cookie. These were amazing with cold glass of almond milk.
But it's really, really difficult to stop at one or two. 

Vegan Pumpkin Oatmeal Carob Chip Cookies Ingredients and Preparation

1 cup whole white wheat flour
1/2 cup old fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie pie
1/4 teaspoon coriander
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pumpkin puree (not pumpkin pie filling)
1 cup sugar
1/4 cup extra virgin olive oil (or coconut)
1 teaspoon pure vanilla
1 tablespoon apple cider vinegar
1/4 cup carob chips (or vegan chocolate chips)

Preheat oven to 350 degrees and prepare a cookie sheet with oil or parchment paper.

Mix dry (flour, oats, cinnamon, pumpkin pie spice, coriander, baking soda, and salt) and wet (pumpkin, sugar, olive oil, and vanilla) ingredients separately.

Mix in the apple cider vinegar.

Stir in the tasty carob chips!

Spoon a tablespoon each. Little space apart. Bake for 15-18 minutes.

Cool your cookies.

Plate them and smile knowing that Cookie Monster would be so proud.

Vegan Pumpkin Cheesecake Swirl Brownies

Fall in love with the yummiest brownies of the season!

There's nothing like really getting into the spirit. Weather is getting colder. Still have yet to find a solid vegan coat.  My laptop is almost garbage.  Libra's magical spell on the world has temporarily ended, but I still retain the special essence spinning within. I do have a Spirituality painting crit tomorrow and an afternoon hair appointment. Really excited about the latter. I'm videotaping the entire event and making it into a documentary series of some sort.
So yes, school is going phenomenally well. Just finished our first round of group crits last week. The faculty are pushing, pushing, pushing. I definitely enjoyed their words and tried not to be hurt by the criticism.  Much needed.
I did, however, feel like we (the students) could use an autumn inspired treat to knock down the stress. So before our afternoon individual critic talks, I baked pumpkin cheesecake brownies and cut up slices for those wanting- even fellow staff members! I gave slices to my fellow classmates and strangers on the elevator. Some people thought they were peanut butter brownies. Some thought the presentation itself was a beautiful work of art. Others thought they were a "special" kind of brownie. You know how art students are...
Fun times.

Vegan Pumpkin Cheesecake Swirl Brownies Ingredients and Preparation

Brownies

1 3/4 cup flour
1/2 cup cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 cup sugar
1 banana, ripened
2 cup almond milk
1 teaspoon vanilla
1 tablespoon apple cider vinegar

Pumpkin Cheesecake Swirl

8 oz. vegan cream cheese (used Trader Joe's brand), room temperature
3/4 cup pumpkin puree
1/3 cup sugar
2 teaspoon pumpkin pie spice
1 teaspoon vanilla

Preheat oven to 350 degrees.

Sift dry ingredients together.

Mash banana & mix with almond milk & vanilla. Combine wet with dry & pour into pan. Set aside.

Mix pumpkin swirl ingredients together.

Layer the pumpkin cream cheese on top, using your spatula to make swirl pattern. Bake for 25- 30 minutes.

Well... I had to remember to take a picture of the finished product at some point, lol. 

The Vegan Mofo Roundup With Mashed Potatoes And Smoked Apple Sausage Gravy

September was a great month.

Thank you all for the birthday wishes and entering my first ever blog contest. Congratulations to Amanda on winning my favorite vegan products. I'm hoping to make another soon so that all my lovelies will win more than a recipe.
October has arrived (obviously) and my participation in my first ever Vegan Mofo came to an end. I must thank the organizers for creating such a wondrous event that brings vegans from all over the world to participate and for recognizing two posts- my review on Trader Joe's Chocolate Granola and my homemade Carrot Potato Ginger Soup- influenced by another Mofo blogger. I also have a bunch of recipes in my roster and grandly applaud every last Mofo participant. They have gifted me new recipes to try and refreshing ways to explore the vegan kitchen and beyond. Now I shift focus on next month's Virtual Vegan Potluck, deciding which category to craft an enticing vegan meal and am juggling between- should I create it or use one of these inspiring bookmarked recipes?

Mashed potatoes & gravy are always satisfy the sudden case of the chills. Well, temporarily speaking.

With cold October comes hot meals meant to warm up the body. A great favorite is mashed potatoes and gravy. I've really enjoyed Field Roast's Smoked Apple Sausage. It's been a delicious discovery.

Mashed Potatoes

3 cup water
4 russet potatoes, diced (or any potato, even yams and peel if you want- I don't)
2 tablespoon Earth Balance Culinary Garlic & Herb Spread
1 teaspoon garlic salt (or regular if that's too much garlic for your soul)
1/2 teaspoon rosemary
1/2 teaspoon oregano
1/4 teaspoon white pepper
1/4 cup dairy free milk (I used Almond Breeze Original)

Smoked Apple Sage Gravy

1 cup water
2 tablespoon olive oil
1 Field Roast Smoked Apple Sage Sausage, shredded and pulled
1 teaspoon turmeric
1 teaspoon Italian Seasonings
1/4 teaspoon black pepper
pinch of paprika

After boiling potatoes for 45 minutes to an hour (once softened to desired consistency), stir in culinary spread, garlic salt, rosemary, oregano, and white pepper, beating potatoes in the process.

Close up of buttery action.

Add milk and whip.

Once removing sausage from casing, I used my fingers to tear it apart.

The sausage pieces are tossed into a skillet of water and olive oil.

Add turmeric, Italian seasonings, black pepper, and paprika. Bring to a simmer for 7-10 minutes.

Pour hot gravy over mashed potatoes.

Mount Mashed Potato. Plant a flag at the top if wanted.

Another view.

Served with a side of roasted Brussels sprouts and broccoli. Yum!

The First AfroVeganChick Giveaway

One lucky winner will receive a smorgasbord of my favorite goodies.

Love Earth Balance's Aged Vegan Cheddar Puffs? Enjoy the taste of Almond Breeze's Vanilla Almond Milk? Well, these items and more are part of my special birthday prize package as my gift to a fellow reader. It may be my birthday, but why not spread the joys of bornday? From Larabars, Clif Bars, Annie's Cherry Bites, Trader Joe's Pumpkin Butter, and Bixby Chocolate Bars, my favorite treats are stuffed into one convenient teal Whole Foods Love tote is ready for one lucky devotee to devour as much as I do.
I would love to thank everyone for visiting and spreading the wonders of my site which has grown into a tremendous adventure. This surely is the first contest, but certainly will not be the last!

Vegan Mofo Day 27: Eating Out At The Vegan Tree

Day 27 is eating out in Philly.

Last week, I discovered Vegan Tree whilst walking down the popular South Street. It is a small restaurant that fuses Asian cuisine and American modern. With specializations in sushi, salad, and burgers, and the in between,  the well balanced Vegan Tree has something for every kind of vegan. They even have bubble teas and smoothies. I couldn't contain my growing excitement. An all vegan restaurant? Yes!
Earlier it had been crowded, but I came back to emptiness and enjoyed knowing that I wouldn't be pitied for eating alone.
The food is delicious and reasonably priced, especially one of the most divine desserts I've ever tried. Seriously, I would love to write poems about how good that mango cheesecake was.
However, despite my joys of the meal, I think that I'll probably come here just to get a carry out order.
Oh and I almost forgot- Happy Hug A Vegan Day everyone! Giving all of my family, friends, and fans cyber hugs for being so splendidly supportive of me and the journeys! Everyday, I feel lucky and fully blessed to share my grand vegan adventures.

The Vegan Tree on South Street.

The menu.

A glimpse at the appetizer menu. Will definitely have to try out the vegan shrimp for next time! Gotta see if it's anything like Loving Hut's. Yummy....

I love the swirly pattern. Mimics sushi in an abstract manner against the grain of the wooden table. Nice clean environment.

Mushroom spring rolls for $3.95. I do have a pet peeve. They brought out the entree first and I like eating the appetizer first. That's all.

Hot interior of number two!

Looking good for $6.95.

Very delicious. The sauce, however, is a bit too heavy at times  not sure if I enjoy the soy protein- the chewiness is probably an acquired liking.

Leftovers!

How could I leave without trying one dessert? For $5.35 this mango cheesecake certainly hit the spot with its rich creamy smoothness & firm stability amongst the sweet mango flavor. I can see why the waiter said it was his favorite. So good no one would believe it was vegan! Perfect end to a satisfying meal.

Vegan Mofo Day 26: Baked Potatoes & Veggies With Roasted Pepper Coconut Milk Sauce

Day 26.

Cannot believe Vegan Mofo is almost over. Four more days to go?
I'm not quite finished discovering new blogs or myself as a kitchen aficionado. I have enjoyed the inspirations from vegans all around the world. They are everywhere and growing exponentially. Seriously, I started to truly crack the scientific code of making a good, presentable vegan dish. That we're more than "tasteless" tofu (okay that I've ALWAYS known!) and
Potatoes on the brain for the evening, but before I get into dinner, I wanted to talk briefly about the album recently picked up at FYE- Janelle Monáe's "The Electric Lady!!!!" Everyone should hear it!

I haven't bought a CD in ages & Janelle Monáe's latest is a masterful piece of funky, beautiful, raw, edgy brilliance. Like glitter to my ears with collaborative presents from Prince & Esperanza Spaulding in between, "The Electric Lady" is all that & more! As I cooked (without burning anything!) & danced (without frightening anyone) in the empty kitchen, I became further overjoyed by her profound versatility, sophistication, poetry, & intelligence. Cannot wait until October 13th's Electric Factory concert. I'm bound to have a different kind of swooning experience than Trey Songz. Heehee! For Janelle Monáe is musical ambrosia- all stamina, substance,  pure genius. No filler necessary!

Now back to scheduled potato feast.
Soft, boiled potatoes are delicious alone, but the company of broccoli, carrots, and red onion adds flare and color to their brown and white goodness. A sweetly enticing red roasted pepper coconut milk sauce brings flavor to a succulent meal that is baked to enhance and infuse.
Get that knife and fork ready. First moment of pouring extra creamy sauce and cutting into a tender potato is the time to savor and enjoy. I guarantee that no one will miss those beloved tofu steaks.

Baked Potatoes & Veggies With Roasted Pepper Coconut Milk Sauce Ingredients and Preparation

The best baked potatoes ever!

4 large potatoes, chopped ( I didn't peel the skin- do so if fondly wished)
2 cup broccoli, steamed
1 1/2 cup baby carrots, seamed
1/4 cup red onion, chopped
1 cup lite coconut milk
2 tablespoon olive oil
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon rosemary
1/2 teaspoon oregano
1/4 teaspoon white pepper
1 roasted bell pepper, chopped

Bring potatoes to a boil.
Once soft and tender (takes about 40-45 minutes), drain and pour them into oiled baking pan.
Add steamed veggies and red onion.

Potatoes & veggies ready to be sauced. At this point preheat oven to 350 degrees.

In a hot skillet, bring lite coconut milk, olive oil, turmeric, garlic powder, salt, basil, rosemary, oregano, & white pepper to a little fiery boil.

Add roasted pepper & simmer for approximately 5 minutes.

Pour sauce over potatoes & veggies.

Close up. Bake for 30 minutes.

The roasted bell pepper turns a richer red. Awesome.

It looks pretty "steak-y" sans steak.

Perfection.