Posted by fhandv | Posted in Main Dishes, Recipes | Posted on 31-10-2011
Almost every Halloween we start the day with Pumpkin Pancakes and then have Pumpkin and Sage Pasta with Green Slime Bread. I have had to come up with vegan versions of these recipes and they turned out just as delicious. The slime for the bread is a bag of organic spinach blended up with about a 1/2 cup of Earth Balance. Spread it on a loaf of bread and bake it at 375 until it is bubbly, about 10-15 minutes. Just make sure you check your teeth after eating it so you don’t have a green slime smile. I hope that you all have a happy and healthy Halloween.
1 Lb of small shaped whole wheat pasta
1 15 oz can of pumpkin
1 package of silken tofu
1 TBSP olive oil
1 small onion diced
1/2 tsp salt
1/4 tsp cinnamon
2 TBSP fresh sage chopped
3/4 Cup vegetable broth
Bring a large pot of water to a boil and cook the pasta to al dente. Blend the pumpkin and the tofu in a blender or food processor until it is smooth. Heat the oil in a large skillet and then cook the onions for about 5 minutes. Add the salt, cinnamon, and sage to the onions and cook for 1 minute. Add in the pumpkin and tofu mixture and cook for about 2 more minutes. Slowly stir in the broth. You may not use all of the broth if you would like a thicker sauce. Combine the drained pasta with the sauce and serve right away.
Posted by fhandv | Posted in Dessert, Recipes | Posted on 25-10-2011
This has been a crazy week of packing up my Mom and trying to see all my friends and family. Today the kids and I took a break and made some sugar cookies for Halloween. I used a recipe given to me by my husband’s Grandma, of course I had to make a few changes to make the cookies vegan. The kids get very few treats like this, so they were very excited and had a great time helping. I think they had more frosting on them than got on the cookies.
1 cup non-hydrogenated vegetable shortening
2 Cups sugar
1 cup soy milk at room temp.
2 tsp lemon extract
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
5 cups unbleached flour
Cream the shortening and the sugar in a mixer. Once it is combined (about 5 minutes) and fluffy add the milk and the lemon extract. In a large bowl combine the dry ingredients. Add the dry ingredients to the wet slowly and mix just until combined. Refrigerate the dough for at least 2 hours.
Preheat the oven to 400. Roll out half of the dough (keep the other 1/2 refrigerated until ready to use) on a well floured surface about 1/2 inch thick and cut out the cookies. Place the cookies on an ungreased cookie sheet and bake 8 to 10 minutes until the edges are lightly browned. Remove the cookies from the pan and let cool on a rack. Cool completely before frosting.
1/4 cup earth balance
1/4 cup shortening
3 cups powdered sugar
3 tbsp soy milk
1/2 tsp lemon or vanilla extract
In a mixer combine the butter and the shortening. Add in the powdered sugar and mix slowly until the sugar combines with the butter and shortening. Mix at high speed for about 5 minutes. Add in the milk and flavoring and mix another 5 minutes until it is light and fluffy. Chill the frosting for at least 15 minutes before you use it.
This recipe can be doubled to frost a cake as well.