Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

Butternut squash, pumpkins, cinnamon, crumble, Fall, Autumn!  This is me screaming all the things I love about this time of the year and cooking.  My favorite things baking for my friends and family. I feel like cooking and baking for those you love is one of my most rewarding things I can do for someone.

I got to bake these yummy muffins for one of my friends and fellow yogi, Amanda, because it was her birthday.  Amanda is the manager and one of the amazing yoga teachers at the studio I teach at in our community. The studio is incredible, owned by the cutest and coolest couple, Kevin and Megan Kearney, you have to check it out, Ebb and Flow Yoga and Surf.

img_4433Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

Okay back to these muffins. I usually make my own gluten free flour, but this morning I decided to use one of my back up flours when I am in a hurry. I found that, this Pillsbury Gluten Free flour works great, when making muffins. When you are making gluten free baked goods, not every flour blend is going to work. So make sure the flour blend you are using, works well with what you are making. I will talk about this more soon, but check out on the blog my recipes for gluten free flours to make cakes, cookies, pancakes and muffins.

This recipe definitely will remind you of the upcoming holidays, it is packed out with those delicious spices we love during this time of the year, cinnamon, clove and nutmeg. I you will not be able to eat just one, I bet ya! ūüôā

Enjoy and remember to Set the Table with Love.

 

Ingredients:

MUFFINS
Make flax eggs ~  2  tbsp flax seed ground meal, plus 1/2 cup water
1 can pumpkin puree
2/3 cup organic cane sugar and 1/4 cup maple syrup

1/4 cup olive oil

1 tsp vanilla extract 

2 tsp baking soda
1/4 tsp sea salt

1 tsp ground cinnamon

1/2  tsp clove

1/2 tsp nutmeg

2 1/2 cup gluten free flour blend
3/4 cup almond milk

CRUMBLE
3 tbsp organic brown sugar
3 1/2 tbsp gluten free flour
2 tbsp pumpkin seeds, 2 tbsp of chopped walnuts
1 1/4 cup tbsp olive oil
pinch of cinnamon and nutmeg
Instructions
Preheat oven to 350 degrees and lightly grease muffin tin. Dust with gluten free flour and shake off excess.
Add flax and water  together into a large bowl( this is your egg substitute). Let set for 5 minutes. Next, add pumpkin pur√©e, organic cane sugar, maple syrup, olive oil, and vanilla extract and whisk for one minute.
Stir in baking soda, salt, cinnamon, clove, nutmeg and mix. Add milk and whisk. Add the gluten free flour and stir until just combined. The batter should be thick and slightly wet, but with form and it able to be scoop into the muffin tins, easily. You do not want dry batter, dry batter will make very dense muffins.
Divide batter into the muffin tins. You will need to fill them to the top,  they will not rise very much.

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Vegan Gluten Free Pumpkin spice muffins with a pumpkin seed and walnut crumble

FOR THE CRUMBLE

In a mixing bowl, add crumble ingredients. Use your hand to mash the ingredients together, until crumbly like wet sand. Generously top muffins with streusel.
Bake for  about 30 minutes or until tops are golden brown and a toothpick or knife comes out completely clean.
Let cool for 5 minutes in the muffin tin, then gently remove and cool completely on a cooling rack, before serving. Enjoy and Share. ūüôā

Purple Sweet Potato Soup with Maple Coconut Cream

I will make this blog, quick and sweet. But don’t get that twisted. The flavor will still be explosive. I will let the recipe do the talking. I have this recipe in an earlier blog, but I used butternut squash and regular sweet potatoes. I ¬†decided with this recipe to use purple sweet potatoes, instead.¬†Boy, I could not wait for this soup to be done, for one reason only, ¬†outside of tasting it, the color. Purple soup! Yes! Purple soup.¬†

Vegan Purple Sweet Potato Soup

Remember to Set the Table with Love. 

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Vegan Purple Sweet Potato Soup

Ingredients:

2 tbsp olive oil

1 large sweet purple potato, peeled and small cubes

1/2 cup onions, peeled

1 garlic clove, finely chopped

1 tsp fennel seeds

1/2 tsp thyme leaves

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp cayenne pepper

3/4 cup vegetable broth or more for consistency

1 tbsp maple syrup

Sea salt and pepper to taste

Coconut Maple Cream

1/2 cup canned coconut milk, you want the cream part of the milk. Refrigerating the coconut milk will make it more solid.

1 tsp maple syrup

Directions:

In large saucepan on medium heat, add the olive oil.  Add purple sweet potatoes. Stir and cook for 10 minutes or more, until soften. Add onions and garlic. Stir and cook for 3 minutes. Add fennel, thyme and spices. Stir.  Add vegetable broth. Turn up heat and allow to come to a boil. Turn off the heat and remove the pot and allow the soup to cool down, before adding to the Vitamix.

Prepare Coconut Maple Cream.

In a food processor add coconut cream, maple syrup and a pinch of sea salt. Process until smooth.  Do not over process the coconut cream, where it liquifies. You want it to be smooth like a whipped cream.  Place in a bowl and set in the fridge.

Once the soup has cooled down.  Add the soup to your Vitamix or blender. Blend until smooth. Add the tbsp of maple syrup and blend.  If the soup is too thick add a little more vegetable broth. Taste it for seasonings. Add more sea salt or pepper, to taste.

Add the soup back into a sauce pan to heat up. Heat the soup up on medium heat, while constantly stirring. Remove from heat. Serve immediately in your favorite soup bowl. Add the coconut maple cream in the middle of the soup and garnish with thyme leaves.

Green Apple and White Cheddar Gratin ~ The Lighter Flare

I love french inspired food, using the familiar and making it your own.  The beauty of living in the melted pot, is we get to learn from each other and infuse our cultures. The brilliance of doing this,  we create new experiences and new traditions for our families.

This french inspired gratin dish is for my vegetarians out there. You can easy make it vegan, by using olive oil, non dairy cream and vegan meltable cheese.

My memories of this dish, is my mom’s super cheesy version of her own take of potato gratin. ¬†It almost reminded me of her macaroni and cheese, It was one of my favorite dishes. She would make it in the Fall, as soon as the weather got a little nippy. I thought about her today and with the weather changing, I decided to make a gratin in honor of her. However, I like to take dishes that are familiar and put my own signature on them. I made mines with crispy green apples, onions, garlic and white cheddar cheese. I seasoned the apples with nutmeg, cinnamon, sea salt and black pepper. I think my southern mama, would have approved and told me, I should have went heavier on the cinnamon, the butter and of course the cream. LOL. ūüôā¬†¬†The recipe is a little tart, sweet and cheesy. ¬†It is not your typical heavy, creamy potato gratin, but ¬†I believe it will become one of your favorite alternatives. Bon a petit!

Enjoy and Set the Table with Love. 

Green Apple and White Cheddar Gratin
Green Apple and White Cheddar Gratin

Ingredients:

3 tbsp unsalted butter,  a little extra for the mini dutch oven

1/2 cup onions, thinly sliced

1 garlic clove, thinly sliced

3 med. green apples, slice with a madoline or knife, thin round slices

1/4 tsp grated nutmeg

1/2 tsp cinnamon

A few thyme leaves and dried fennels ( optional)

Fine sea salt and black pepper

1/2 cup heavy cream, if vegan, canned coconut milk will work

1/4 cup bread crumbs, gluten free bread crumbs for those with gluten allergies

3/4 cup grated white cheddar cheese

Few  fresh thyme leaves, for garnish

Directions: 

Preheat the oven to 375. Butter the mini dutch oven, ramekin or small baking dish.

In a large saute pan, heat 2 tbsp of the butter over medium heat. Add the chopped onions and garlic. Cook until soft and translucent. Add green apples slices. Do not use the top or the bottom part of the apple slices, just he ones that are not covered with the peel. Add the seasonings and the fennel. Stir gently to incorporate all the flavors. Cook for about 3-4 minutes.

Transfer half of the mixture into the baking dish. Add half of the grated white cheddar cheese and add the rest of the mixture. Pour the cream over top. Sprinkle the bread crumbs, thyme leaves,  and cheese on top. Dot the remaining 1 tbsp butter on top.

Bake until golden brown and bubbly, 15-20 minutes. Serve immediately, add the fresh thyme leaves on top as garnish.

Vegan Spicy Tomato Basil Soup with a Vegetarian Parmesan Basil Lollipop

It’s so cold here in Georgia. I decided to make Spicy Tomato Basil Soup, but wanted it to be a vegan version. So I replaced the heavy cream with unsweetened almond milk and to thicken it I added 1/2 cup of ground flax seeds. You could soak some cashews the night before and use them as your thickening agent or even add an avocado at the end of the cooking process. ¬†I loved the texture of the flax seed grounds. This made the soup rich, creamy and loaded with good fat and protein.

The Vegetarian Parmesan Basil Lollipops are amazing. I used Belgioioso Vegetarian Cheese. This will make a for sure party favorite hit. Get wild with this recipes add different herbs, saffron for color or even a basil glaze.

Enjoy! Remember to Set the Table with Love.

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Parmesan Basil Cheese Lollipop
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Vegan Spicy Tomato Basil Soup

Vegan Spicy Tomato Basil Soup

2 tablespoons olive oil

1 medium onion, finely chopped

1 (28oz.) can Organic Diced Tomatoes

1 garlic clove, roughly chopped

3 cups Organic vegetable broth ( low sodium)

1/2 cup of sweet red wine

2 tablespoons sun-dried tomato paste , or regular works as well

2 tablespoon shredded fresh basil, plus a few for garnish

2/3 cup ground flax seed

1 tablespoon garlic powder

1 1/2 teaspoon cayenne pepper

sea salt to taste

my secret ingredient, freshly grated nutmeg, just a dash or two. ūüôā

Directions:

1. Heat the oil in a large pan. Add the onions and cook gently for about 5 minutes, stirring frequently, until softened,but do not allow to brown.

2. Stir in the chopped tomatoes and garlic, then add the stock, red wine and sun-dried tomato paste, with salt, garlic powder, cayenne pepper. Bring to boil, then lower the heat, half-cover the pan and simmer gently for 20 minutes, stirring occasionally to prevent the tomatoes from sticking to the base.

3. Pour the soup into a Vitamix , Ninja or blender. Add the shredded basil, almond milk and flax seed grounds and continue to blend until the soup thickens. Remove from blender and place back into the pot on a low medium heat. Stir and add fresh grated nutmeg.  Check the consistency and add more stock if needed. Also adjust seasoning, if needed. Pour into bowls and garnish with whole basil leaves and olive oil.

Parmesan Basil Cheese Lollipop
Parmesan Basil Cheese Lollipop

Parmesan Basil Lollipop

3/4 cup Belgioioso Vegetarian Cheese, grated

12 wooden skewers or wooden popsicle sticks

12 basil leaves, roughly the same size, if possible

Directions:

With the rack in the middle position, preheat the oven to 350. Line a baking sheet with parchment paper.

Place 6 sticks on the baking sheet making sure to leave enough space between each to ensure that they don’t melt together once the cheese melts.
Place 1 tablespoon of cheese at one end of each stick, shaping into a circle.  With your fingers, spread the cheese into a 3-inch circle.
Bake for about 8 minutes or until the cheese has melted and is golden brown. Remove from oven and allow to cool for  few seconds, then add basil leaves on each lollipop. You want to do this while they are still warm so the basil can adhere to the parmesan cheese.
Let cool and remove from the baking sheet.
Repeat with the remaining cheese.
Serve with soup or as an appetizer.

They will keep for 4 to 5 days in an airtight container.

Leftover Risotto pudding turns into Tropical Risotto Pops

I believe necessity is truly the mother of invention. However a mother craving something sweet is the mother of this creative Tropical Risotto Pops. These will be in my upcoming cookbook Set the Table with Love. Enjoy!

Tropical Risotto pops

Ingredients

  • 1 cup¬†arborio rice
  • 2 cups unsweetened almond milk
  • 2 1/2¬†cups unsweetened pineapple juice¬†(divided)
  • 1/2 cup of dehydrated coconut flakes
  • 1/2 tbsp of ginger
  • 1/4¬†tsp sea salt
  • 1/8¬†tsp¬†ground nutmeg¬†(freshly)
  • 2 tbsp¬†butter
  • 1/4 cup of organic honey
  • 1/4 cup of organic cane sugar
  • 1/2¬†tsp¬†vanilla extract

If you making just the pudding, dice a 1/2  cup of mango and a 1/2 cup of pineapple, for garnish.

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Tropical Risotto pudding

Combine 1 cup of rice with 1 1/2 cups of pineapple juice in a pot.  Bring to boil. Reduce heat to medium, stirring constantly until liquid is absorbed. Add the other 1 cup of pineapple juice.  Stir constantly until liquid is absorbed. Add in spices and dehydrated coconut and stir.  Add the 2 cups of almond milk 1 cup at a time. When you add the first cup of almond milk go ahead and add the honey, sugar and vanilla extract, stirring constantly. Add the last cup of almond milk and continue to cook and stir until liquid is absorbed .  Total cooking time is about approximately 30 minutes.

You can serve this Risotto on a bowl and add the mangos and pineapple. I added a little cinnamon, nutmeg and drizzle a lithe honey on top of the fruit. So warming to the belly.

Okay now for the Risotto Balls.

I took the leftover Risotto and put it in my fridge. I came home and needed something sweet but creative.

I took the Risotto with a ice cream scoop and rolled little balls into them. I drizzled honey on them so my coconut mixture would stick to the balls. I dipped them in a mixture of

Ingredients

1/2 cup of organic dehydrated coconut

1 tsp of ginger powder

1 tsp of golden sugar sprinkles

dash of sea salt. 

Now to get them to hold onto the stick. Melt down some organic white chocolate, dip the sticks half way into the white chocolate. Stick the balls onto the sticks and place them in the freezer until the chocolate hardens. You know have a Tropical Risotto Pop!

Oh psst.. Remember to Set the Table with Love. ūüôā

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