Pumpkin Cornbread Waffles

I recently came up with these Pumpkin Cornbread Waffles, after a failed search for a pumpkin waffle recipe that suited my tastes, my pantry, and my love of whole grains. I stumbled upon a recipe for similar waffles, and was really disappointed to see that it used cornbread mix (which I’ve never bought and didn’t have). So, I adapted a tried and true waffle recipe from The Joy of Vegan Baking into these gems. I couldn’t have been happier with how these turned out!

title, pumpkin cornbread waffles

Pumpkin and warm spices is always a perfect match. What really makes these is the amazing texture (or ‘mouthfeel’ if you don’t dislike that word as much as I do) that the cornmeal gives!

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Pumpkin Cornbread Waffles (Yields 6 small waffles, using ½ cup of batter each.)
3 tbsp ground flax seeds
½ cup warm water
1 ¼ cups whole wheat flour
½ cup cornmeal
1 tbsp baking powder
1 tbsp coconut sugar
1 ½ tsp pumpkin pie spice
½ cup pumpkin puree
1 cup unsweetened non-dairy milk
¼ cup coconut oil, melted

In a medium bowl, whisk the ground flax and water together.
In a large bowl stir together the flour, cornmeal, baking powder, sugar, and spice.
Add the pumpkin, milk, and coconut oil to the flax/water mixture and whisk to combine.
Pour the liquids into the dry ingredients and fold until just combined.
Cook in a waffle maker, according to its directions.
Top with maple syrup or your favourite toppings, and enjoy!

Collage, pumpkin cornbread waffles

collage, pumpkin cornbread waffles 2

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I hope you enjoy my new favourite waffles as much as I am!

I’ve shared this post with Allergy-Free Wednesday #93, Healthy Vegan Friday #69, and Wellness Weekends (Nov14-18/2013).

You May Also Enjoy:
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Blueberry Corn Pancakes, Apple Cinnamon Ginger Waffles, Chickpea Flour Omelette

Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger

Not tired of pumpkin yet? (Never.)

Got any cans of pumpkin lurking in your cupboards from the holiday season? (Sure do.)

Then you should make these Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger. They are quick and simple to make, and then you’ll have something delicious, healthy, and super portable on hand for quick breakfasts and snacks. You’re welcome!

Pumpkin Spice Oat Cups

These are a spin on Katie’s Breakfast Oatmeal Cupcakes To Go. I instantly loved the idea of portable baked oatmeal cups, but I can’t stand bananas, so I’ve used pumpkin puree instead, which in turn inspired some other changes. If you do like bananas, you should definitely check out Katie’s recipe at the above link. And if you like pumpkin, my recipe is below

Pumpkin Spice Oat Cups with Pecans and Crystallized Ginger (Yields 24 Cups)
5 cups rolled oats*
1 cup chopped pecans
3 tbsp finely chopped crystallized ginger
2 1/2 cups pumpkin puree
2 tsp pumpkin pie spice
5 tbsp maple syrup (or agave)*
1/4 cup coconut oil
2 tsp pure vanilla extract
*For a sugar-free version Katie suggested 5 NuNaturals Stevia packets and an extra 1/3 cup water. I haven’t personally tried this option.

Preheat oven to 375°F and line muffin tins. (You will need 24 cups.)
In a large bowl combine the oats and pecans.
In a separate bowl combine the pumpkin puree, pumpkin pie spice, maple syrup, coconut oil, and vanilla extract.
Add the wet ingredients to the oat mixture, along with the crystallized ginger and stir until all the oats are coated.
Divide between lined muffin tins and bake for 20-23 minutes.

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These oat cups can be eaten right away, or will store well in the fridge or freezer, ready to be eaten anytime. I’ve enjoyed these cold and at room temperature, but they are best when warmed up. Enjoy!

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These oat cups have a fantastic chewy texture, a slightly sweet pumpkin flavour, with little bits of crunch from the pecans and sweet spiciness from the ginger. I hope you enjoy them as much as I did!

Stay tuned. I’ve also created a tropical twist on these Oat Cups, which I will be sharing with you soon!

healthy vegan friday button

This post has been submitted to Healthy Vegan Friday #32.

You May Also Enjoy:
100_2909 Chai Spiced Zucchini Bread
100_3525 Ginger Snap Oatmeal with Instant Cranberry Sauce
Title, Blueberry Oat Scones Blueberry Oatmeal Scones

Veganomicon: Lower-Fat Chocolate Chip Banana Bread

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You might have read somewhere on here that I really don’t like bananas. This aversion, however, doesn’t hold up against banana bread. As long as there are no chunks of banana, I love it! And of course, it’s especially great when there are chocolate chips involved!

Jem and I recently made the Lower-Fat Banana Bread from Veganomicon for the first time (with the chocolate chip variation). I was looking for a vegan banana bread recipe because we had some bananas needing to be used, and I actually had a difficult time finding one that didn’t have huge amounts of oil and/or sugar. I’m so glad I remembered about this one in Veganomicon!

It came together really easily, smelled fantastic when baking, and tastes awesome! Especially when warm! Everyone in the house (vegan and omnivores alike) loved it so much that I made another one less than a week later!

We did make the following minor substitutions:
– Replaced the applesauce with pumpkin puree, simply because it was what we had. Either way, it’s only a small amount and you won’t be able to taste it.
– Replaced 1 1/2 cups of the flour with spelt flour one time and with whole wheat flour the second time. Both variations worked really well and tasted great.
– We used sucanat for the sugar in the recipe. Probably unnecessary because the recipe already has molasses in it, but I didn’t have any regular sugar on hand.

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To make sure there were no banana chunks in the bread, I pureed the wet ingredients in a blender (rather than just whisking by hand) before adding them to the dry ingredients. Though I’ve read warnings against doing this with bananas, as they tend to get gummy, this didn’t seem to happen.

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If you’re interested in this recipe, here are a few other blogger reviews for your viewing pleasure:
Cupcakes and Quinoa, Vocal Vegan, The Baking Bird, Forkful of Food

I’ve realized that I’ve been making a lot of other people’s recipes (from both blogs and cookbooks) recently. A lot more than I’ve been experimenting with my own recipes. This is mainly because my stove/oven hasn’t been working for the past couple months. Luckily, I do have access to my Mom’s stove/oven upstairs, but my cooking and baking habits have been altered accordingly. Let’s just say that even with simplified recipes and less cooking, I’ve been making a whole lot of trips up and down the stairs with my arms full! Hopefully I should have a new stove/oven later this week.

In the meantime, I’ve realized the need to create a category or page on here to accommodate the growing number of reviews of recipes that aren’t my own. I haven’t quite decided whether this will be in the Recipe page or on it’s own, but it is in the works. I will let you know when I have it up and running!

Questions:
Do you have Veganomicon or any of Isa’s other cookbooks? If so, what is your favourite recipe that you’ve tried? Feel free to link up to a review you’ve done if you have one.

You May Also Enjoy:
Title, Blueberry Oat SconesBlueberry Oatmeal Scones

100_2908Chai Spiced Zucchini Bread
100_2726Spiced Banana Bran Mini Loaves

Smoothies of 2013: Part 1

Thanks to my new (to me) KitchenAid 5-Speed Blender that I bought off a friend right around Christmas, and some awesome inspiration in the form of Somer’s Green Smoothie Challenge I’ve managed to restart my smoothie habit after many cold months of going without.

While I haven’t been having a smoothie every day, like I originally planned to do, I think I’ve been doing quite well. Having all of the following smoothies in roughly the past two weeks, is a huge improvement over not having any at all for months! At the moment, mostly due to the cold weather, I haven’t had any interest in having smoothies for breakfast (I simply don’t want anything cold to make my morning colder) but I have found ways of fitting them in during the rest of my day. Smoothies make a great meal when I start work at odd times, and would be starving on my first break if I don’t eat quite close to my start time. On these occasions I like to make my smoothie right before I leave the house and take it with me on my way to work. I’ve also had them a couple of times for lunch while I’m at home, sipping on it while I continue to get things done around the house.

The following smoothies all either yield 2 or 4 cups. For me, 2 cups seems to be the perfect meal size, no matter what kind of smoothie it is (keep in mind I almost always have Vega or hemp protein powder in mine). The 4 cup smoothies can be shared with someone (as I did for the Blueberry Vanilla Almond Smoothie) or can be split between two meals/snacks (as I did for the Razzleberry Lemonade Smoothie and the Pumpkin Pie Smoothie). And of course, if you want to drink all 4 cups at once, go ahead!

1) Razzleberry Lemonade Smoothie (Yields 4 cups) [from the Green Smoothie Challenge]
I basically followed the recipe, but switched spinach for kale and used 1 scoop of hemp protein powder in place of the choice of flax, hemp, or chia seeds. I used mostly raspberries, with some blueberries for the frozen berries. Despite my blender having some trouble with the lemon (I think next time I would use the lemon zest and pulp, without the rind) this smoothie was awesome! The addition of lemon made this very different from any of my usual smoothies, and I mean different in a good way.
Collage, Raz Lemon Smoothie

2) Pumpkin Pie Smoothie (Yields 4 cups) [Recipe from Oh She Glows]
I followed Angela’s recipe, except replaced the almond milk with soy milk (just because that’s what I had) and reduced down to 1/2 a frozen banana. I also added 1/2 a serving (1 scoop) of Vega Vanilla Chai Whole Food Health Optimizer for some extra nutrients because I knew the flavours would fit perfectly in with the pumpkin pie flavours.
This smoothie tastes great and is super rich and creamy. It does not taste like it could be a meal, though it easily could be (especially with the addition of Vega), and half of it was a filling meal for me.
This was the first time I’ve tried putting oats in a smoothie, and I’m not so sure whether or not I like the result. I’m sure they contributed to the thick creamy texture, but the smoothie felt a bit too heavy for me (at least compared to my usual smoothies). I don’t think that adding oats to my smoothies is going to become a regular thing.
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3) Blueberry Matcha Green Smoothie (Yields 2 cups)
1 cup frozen blueberries
1/4 cup frozen banana slices
1/2 cup packed spinach
1 tsp vanilla extract
1 tsp matcha powder
1/3 serving Natural Vega One
1/2 cup unsweetened dairy milk (I used soy)
1.5 tsp maple syrup (or to taste)
1 1/4 cups cold water
If you like matcha than you will like this one! Tastes mostly like matcha, though its not overpowering: you can still taste the blueberries and the vanilla.

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4) Blueberry Vanilla Almond Smoothie (Yields 4 cups)
2 cups frozen blueberries
1/2 cup spinach
1 scoop (1 serving Vega Vanilla Almondilla Energizing Smoothie)
1 tsp vanilla extract
1/2 tsp almond extract
1 cup unsweetened non-dairy milk (I used soy)
2 cups cold water
This one is definitely a keeper! If you like vanilla and almonds (does any one not?) then you will love this! I actually meant to put some banana (maybe 1/2 of one) in this as well, but I forgot.
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5) Vanilla Almond Matcha Smoothie (Yields 2 cups)
1 cup frozen blueberries
1/3 cup frozen mango
1 scoop Vega Vanilla Almondilla Energizing Smoothie
1/2 tsp matcha powder
1/2 tsp vanilla extract
1/2 tsp almond extract
2 cups cold water
(optional) Sweetener to taste
This one is a mix between the previous two. This one tastes more like the vanilla and almond than the matcha, but it is still detectable (and delicious).

6) Tropical Colada Vega Smoothie (Yields 2 cups) [based on the Tropical Colada recipe from the Green Smoothie Challenge]
1 cup packed spinach
Zest and flesh from 1/2 orange
1/2 banana
1/2 cup frozen pineapple
1 scoop (1 serving) Vega Tropical Tango Energizing Smoothie
1/2 cup vanilla soy milk
1/2 cup cold water
1/2 cup crushed ice
1 tbsp unsweetened shredded coconut
This is similar to smoothies I’ve made in the past using the Vega Tropical Tango Energizing Smoothie, but this one just seems to be on a whole different level. So good! I also love the beautiful green colour of this smoothie! I love green smoothies, but as soon as you add something like berries or chocolate (or berry or chocolate Vega) they can turn some pretty strange and not so pleasant colours. This one is just a pure vibrant green!
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You might have noticed I’ve mentioned Vedged Out‘s Green Smoothie Challenge a lot in this post. I did because I think it is pretty darn awesome! While I haven’t yet followed the actual challenge, I have tried two of the smoothie recipes and one of the salad dressing recipes, and following Somer’s daily posts throughout her week of the challenge provided some serious inspiration to do some healthier eating. The basic recipes and all the information can be found by clicking the 2013 Green Smoothie Challenge link on this page. There are also other recipes and lots of photos in Somer’s 7 daily posts about the challenge.

healthy vegan friday button This post has been submitted to Healthy Vegan Friday #31. If you haven’t checked out Healthy Vegan Friday yet, you really should!

Questions
Like smoothies? What is in your favourite one? 

Are you trying to make any positive changes to your eating habits this year?

Ginger Snap Oatmeal with Instant Cranberry Sauce

I have another oatmeal recipe for you and this one tastes like a ginger snap! It’s full of spicy ginger, warming nutmeg and cloves, and that distinctive molasses flavour. This oatmeal is great on its own, or even better topped with my Instant Cranberry Sauce. The sweet tartness of the cranberries pairs beautifully with the flavours of the oatmeal. Perfect for a cool fall or winter morning!

Ginger Snap Oatmeal
2 cups water
1/2 cup pumpkin puree or unsweetened applesauce
1 cup rolled oats
3 tbsp chia seeds
1 tbsp ground flax
1 1/2 tsp minced fresh ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2 tbsp molasses
1/3 cup slivered almonds
2 tbsp Sucanat, coconut sugar, or cane sugar (optional)

On the stove, bring water to a boil in a pot. Stir in all of the other ingredients, except for the molasses, almonds, and sugar (if using). Cook over medium-low heat, stirring often, until oats are cooked and the liquid is absorbed. Turn off heat. Stir molasses, almonds, and sugar (if using) into the oatmeal. Serve topped with Instant Cranberry Sauce. Enjoy!

Instant Cranberry Sauce (Yields 1 cup)
2 cups frozen cranberries
2 tbsp maple syrup

Place frozen berries in a microwave-safe dish (I use a liquid measuring cup). Defrost berries in a microwave, about 90 seconds, until berries squish when pressed. Stir cranberries with a fork until at least half of them are broken and have released their liquid. Stir in maple syrup.

You May Also Enjoy:
Apple Fig Oatmeal, Sugar-Free Blueberry Sauce, Dark Chocolate Cranberry Tart