New Breakfast Recipe: Pumpkin-Carrot Pancakes

Hi all! Phew, the past couple days have been quite hectic over here: I’ve planned on publishing today’s post earlier in the week, but on Tuesday our landlady found out that the wiring in the house we’re renting from her has gotten pretty bad, so she turned the power off in the house and asked us to spend the night in a hotel. As it turned out, finding an available room at a hotel on Whidbey Island is not an easy feat on a Tuesday night during the off season (hotel attendants go home early). By the time we finally found a room, it was already too late, and blogging was the last thing on my mind. The situation repeated on Wednesday because the electrician wasn’t done by the end of the day, so Wednesday night was also spent at a hotel. Finally, on Thursday the wiring in our house was … Read the rest of the post

Peanut Butter Pumpkin Cookies (Vegan, Oil-Free)

Who could resist the delicious fall flavor of pumpkin combined with the rich decadence of peanut butter, all whipped up into a warm, soft cookie? Not me! I love pumpkin, especially in desserts, but for some reason I tend to forget about it after the holidays. Now that I have the recipe for these yummy Peanut Butter Pumpkin Cookies, I’ll have a reason to enjoy the delicious pumpkin flavor any time of the year. Gotta love that canned pumpkin puree! Here’s how the recipe for these cookies was created. Some time ago, I stumbled upon this recipe for Exotic Spice Cookies from Figgy and Sprout blog. I made them a couple times with some substitutions, mainly skipping the added oil and replacing it with unsweetened applesauce, and using brown sugar instead of coconut sugar. They came out very tasty, at least for my Indian spice-loving palate. Last week, when I was putting … Read the rest of the post

Vegan Baking in November: Homemade Pumpkin-Walnut Bread

As much as I love baking, I’ll admit that I’m not very good at coming up with my own recipes for baked goods. Following other people’s baking recipes? – No problem, I do that at least once a week. Coming up with my own stuff? That’s trickier, since baking is kind of an exact science. Imagine my joy when this pumpkin-walnut bread actually came out good! This pumpkin bread is moist, dense, and not overly sweet. As with most of my recipes, I didn’t add any oil. It’s not a low-fat recipe because there’s plenty of fat in the walnuts, but at least nuts ate a natural, unrefined source of fat. Want to make it extra-indulgent? Smear it with some of my homemade peanut butter! This loaf makes a lovely dessert, a healthy anytime snack, or a good breakfast. I think sprinkling the top with walnut pieces makes it look very pretty, but … Read the rest of the post