Vegan Pumpkin Bread

 Source: https://www.noracooks.com/vegan-pumpkin-bread

1 TB flaxseed meal

2.5 TB water

15 oz. can pumpkin

1 1/4 cups brown sugar

1/2 cup canola oil

1/4 cup unsweetened vegan milk

1 3/4 cups flour

1 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves

1. Preheat oven to 350. Mix flaxseed & water together & let sit (flax egg). 

2. In large bowl, stir together pumpkin, oil, milk, & flax egg. Add remaining ingredients and stir together. 

3. Spread into oiled loaf pan and bake 1 hour 15 minutes or until cooked through in the middle.

Vegan Blueberry Muffins

 Source: https://www.mydarlingvegan.com/vegan-blueberry-muffins/#wprm-recipe-container-17977

Makes 16 muffins

1 cup unsweetened vegan milk (oat, almond, etc)

1 tsp apple cider vinegar

2 cups flour

2.5 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup + 2 TB sugar

6 TB canola oil

1 tsp vanilla

1 tsp lemon zest

1.5-2 cups blueberries

1. Preheat oven to 375. Combine milk & vinegar and let curdle.

2. Combine flour, baking powder, baking soda, & salt. 

3. In separate bowl combine sugar, oil, vanilla & zest. Stir in milk mixture. Stir in flour mixture until just mixed. Fold in blueberries.

4. Divide mixture among 16 muffin tin cups (3/4 full). Bake 20-25 minutes or until browned on top.

Gnocchi with Miso Pumpkin Sauce

 Source: Purple Carrot

2 packages (16 oz. each) fresh gnocchi

olive oil for cooking

1 TB minced garlic

2 shallots, finely chopped

1 inch fresh ginger, peeled & grated

15 oz. canellinni beans, drained & rinsed

1 lime, zested then halved

6 TB vegan butter

1/2 cup canned pumpkin

1/4 cup white miso paste

2 cups water

1 TB arrowroot powder

2 TB fresh chopped parsley

black sesame seeds for garnish

1. Saute gnocchi in large oiled saute skillet until tender; transfer to bowl. 

2. Make sauce: in same skillet, heat a little olive oil in saucepan and saute garlic, shallot, & ginger. Add lime zest, juice from 1/2 lime, butter, pumpkin, miso, 2 cups water. Stir until well blended.  Bring to a simmer and cook a few minutes. Stir in parlsey.

3. Add beans. Whisk together arrowroot powder and a little water together in small bowl; stir into skillet. Cook until thickened. Sprinkle with sesame seeds.

Breakfast Muffins

Makes 9 muffins

6 eggs

4 vegetarian sausage patties (Morning Star works well)

1.5 cups shredded cheese

1 cup flour

1.5 tsp baking powder

1/2 tsp salt

Preheat oven to 350.  Beat eggs in large bowl. Cook patties according to package directions and crumble into the eggs. Stir in remaining ingredients.  Fill muffin tin 3/4 full (9 spots) and bake for 20 minutes.