Monthly Archives: October 2012

Pumpkin Butter in your Crock pot


I love pumpkin butter but it can take hours of cooking on your stove.  Who really has that kind of time?  That is why I love this recipe.  My crock pot is by far my favorite kitchen accessory.  I use it weekly, sometimes daily.  This recipe takes hours to cook but since the crockpot is doing the cooking for you, all your really need to do is stir it every now and then. It does not get easier.



4 cups pumpkin puree (fresh or canned)

2 cups raw sugar

3/4 teaspoon cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon nutmeg

juice of 1 lemon



It is important to note that if you use canned pumpkin, make sure it is pure pumpkin puree and not pumpkin pie filling.  Mix all ingredients in your crock pot and cook on low for 6 to 8 hours.  You want as much of the liquid as possible to cook off, leaving a nice thick butter.  Do not cover your crockpot completely, cover it very lightly, you want the liquid to evaporate off.  I used a spatula once an hour to scrape the butter off the sides of the crock pot and stir it all together.

When you are finished, you can either place in a tub and put in your fridge or can the butter to save for later.  If you put the butter in a tub it will last approximately two weeks in your fridge.  We will have all our devored by then and will be ready for more.

Use your butter on whatever you desire, bread, biscuits, in granola or oatmeal.  The sky is the limit. 


Pumpkin Spice Syrup


Pumpkin season is upon us.  I love everything pumpkin.  I accidentally grew several pumpkin plants in my compost this year.  I transfered them to my garden and ended up with about a dozen beautiful pumpkins.  I am in the process of roasting them.  I have made pumpkin butter and this pumpkin syrup so far, as well as several bags of pumpkin puree just waiting to become wonderful pumpkin yummies.

I used fresh pumpkin puree for this recipe but I am sure canned will work as well. Make sure if you buy canned that you by plain pumpkin puree and not pumpkin pie filling


1/3 cup pumpkin puree

1 cup raw sugar

1/2 teaspoon pure vanilla extract

1 1/4 cups water

1 1/2 teaspoon cinnamon

3/4 teaspoon nutmeg

1/2 teaspoon cloves

1/2 teaspoon ground ginger



Combine all ingredients in a sausepan and bring to a boil and reduce heat. Cook over medium heat, stirring occasionally to keep syrup from burning for about 15 to 18 minutes.

As you let this cook it will thicken and become more syrupy.  Once done, remove from heat and strain into a heat proof container. I used a rubber band to drape some cheese cloth over the entrance of a glass container to strain.  It will become thick as it cools so it will take a little while to go through the cheese cloth.

Let your jar cool for a few minutes then put in the refrigerator.  It will thicken in the refrigerator but will go back to syrup from once reheated.


To make your latte

You want a 3:1 ratio of milk and syrup.  How much your use depends on how strong you want your latte.  For example.  I will use 6 tablespoons of almond milk and two tablespoons of syrup.  Heat in a sause pan until warm.  This will combine the milk and syrup.  Once combined and warm, transfer to a blender and blend until frothy.  Pour your cup of steaming hot coffee leaving room for the syrup mixure.  Pour the mixture into the coffee leaving a nice froth of milk on top of the coffee.  Enjoy!

Vegan Pepper Popper Sandwich

Love this sandwich.  I love pepper poppers.  They are one of my very favorite foods.  Since I try to stay away from fried foods, I have to figure out other ways to enjoy my favorite foods.  While this isn’t fried, it still isn’t exactly considered healthy.  But it sure is yummy. You can use whatever vegan bread you want.  I love Dave’s Killer Bread.  They have a wide variety of breads that are all vegan.  Ezekial bread also makes a great vegan bread.  I used Dave’s Killer Whole Wheat bread for this recipe.

I used raw jalapenos in this recipe.  I love the taste of raw peppers.  My husband loved this sandwich but said he would probably lightly grill the peppers first.  This is up to you and your taste preferences.

Makes 4 sandwiches

8 slices of vegan bread

1/2 tub of vegan cream cheese (I used tofutti)

1 cup daiya cheddar cheese

3  jalapeno peppers

2 tablespoons of vegan butter (I used earth balance)



Cut the jalapenos into quarters length wise and seed.  The pepper slices should lay flat.  To assemble the sandwich, lightly butter one slice of bread.  Place butter side down on a warm griddle.  Smear a tablespoon or so of cream cheese on the side of bread facing up.  Place three of the jalapeno slices on top of the cream cheese and top with approximately 1/8th of the daiya cheese.  Top with another slice of bread and butter the side of the bread facing up.  Once you have your sandwich assembled, continue to let it cook until golden brown, approximately 2 minutes, then flip.  Cook for another 2 to 3 minutes.  The inside of the sandwich should be melty by this point. Make the other sandwiches the same way.  Enjoy!

Nutrient-packed Vegan Ice Cream


I have blogged about homemade vegan ice cream before. This recipe quite literally came about because I had yet to have my Shakeology for the day and was feeling like some ice cream and decided to combine the two.
Four ingredients and a blender is all it takes.

One whole frozen banana, sliced
1/2 cup frozen strawberries, halved
One scoop vegan tropical strawberry Shakeology mix
1/3 cup non-dairy milk


I buy my fruit fresh and cut them up and put them in a ziplock bag and put them in ny freezer. One serving of ice cream per bag. I beat the bag a little to separate the fruit as it freezes together, add the milk, Shakeology mix and blend away. It’s that simple to make a yummy, nutrient-packed dessert.

Vegan Potato Quesadilla


I love this recipe.  It is perfect for a lazy night.  They are easy to make and very hearty.  I enjoy making these on a cool friday or saturday night when I want to lay around and watch some good tv and just be lazy. 


2 large potatos, cut into cubes (I always leave the skins on my potatoes)

1/2 large onion

2 tablespoons of evoo

1 cup daiya cheese

4 vegan tortillas

1 teaspoon garlic powder

1 teaspoon italian seasoning

Approximately 2 tablespoons of non-dairy milk

teaspoon or so of vegan butter (I used earth balance)

vegan sour cream and salsa (for topping)



Chop the potatoes and put in a large pot of water to boil.  Let boil for about 10 minutes or until they are soft enough to mash.  While potatoes are cooking, heat a skillet with two tablespoons of evoo, chop onion and add to oil.  Cook until the onion just starts to caramelize, approximately 8 minutes.  When potatoes are done, remove from heat and drain out water.  Put potatoes back in the pot and add milk, garlic powder and italian seasoning.  Mash potatoes to combine the ingredients.  Add another tablespoon or two of milk if needed.  Add in the caramelized onion and stir to combine. 

Lightly butter the outside of a tortilla and place in a warm skillet.  Place approximately 1/2 a cup of the potato mixture onto one side of the tortilla and top with 1/4 cup of daiya cheese.  Fold tortilla in half and lightly press down.  Cook until tortilla starts to turn a golden brown, appoximately 2 minutes, then flip. Cook for another two minutes.  When golden brown on each side, remove from skillet.  Cut into quarters and top with vegan sour cream and salsa.

Makes 4 quesadillas.

Virtual Vegan Potluck – Vegan Lasagna

Welcome to the Potluck.  Hope you are enjoying all the great recipes.  I am bringing Vegan Lasagna.  Enjoy!

Vegan Lasagna

Let me share a little back story into my husband’s life.  His grandmother, everyone called her Mama Rue, was an amazing cook.  She oozed southern charm.  When you walked thru her door she made sure you were greeted with food.  Before I was vegan I ate almost everything she cooked and I will admit her food was amazing, but it was also full of saturated fats and cholesterol.  My husband used to say that is what made her food so delicious.  He has been learning, however, that good food does not needed to be loaded with all things bad for us.  So when I put something in front of him and he says “wow, this is second only to Mama Rue’s food” then I know my vegan recipe is truly delicious because that is his form of high praise.  This lasagna recipe was bestowed with “this is second only to Mama Rue’s lasagna”. So I know it is a winner.  It is really pretty simple.  I have already posted my homemade marinara and ricotta recipes.  I will repost them here again to keep you from clicking around trying to get all the ingredients.  I am sure you can use canned marinara if you wish, but I am not sure it will taste the same.  Let’s face it, there is nothing better than good ole home cooking.

Start out making the marinara


1 yellow onion

2 tablespoons olive oil

1 teaspoon garlic powder

2 tablespoons dried italian seasoning

1/2 cup red wine

five cups peeled and seeded fresh ripe tomatoes

salt and pepper to taste


Chop the onion and cook in a saute pan with 2 tablespoons of olive oil until they start to caramelize, approximately 8 minutes.  Then add in garlic powder and italian seasonings.  Stir to combine.  Add in red wine and bring just to a boil. Reduce heat and simmer for about 5 minutes.  Make sure to scrape all the caramelized goodness off the bottom of the pan while simmering.

Dice and seed tomatoes and then add to the mixture.  Again bring just to a boil and then reduce heat and simmer for at least two hours.  You will notice the mixture will begin to thicken the longer you cook it.  If you want a very thick marinara then you can cook longer than two hours.  At two hours I removed mine from the stove and transfered to my blender and blended until it was well mixed.  If you like a chunky marinara then you do not need to blend.

When your marinara is almost done, make the ricotta and set aside.  I put mine in the refrigerator while I cooked the noodles.


1 (16 ounce) tub firm tofu

2 tablespoons olive oil

1 1/2 tablespoons lime juice

1 teaspoon garlic powder

3 tablespoons nutritional yeast

1/2 teaspoon oregano

1/2 teaspoon basil

1/2-1 teaspoon salt, to taste

8 ounces vegan cream cheese, I used tofutti


Drain and press tofu.  Then add all ingredients, except cream cheese into a blender.  Blend until combined and smooth.  If you want your ricotta more crumbly use only 1 tablespoon of olive oil instead of two.

Heat cream cheese in microwave for approximately 30 seconds. Then combine with tofu mixture.  Use immediately or refrigerate for up to 48 hours.

The rest of the ingredients

12 whole wheat lasagna noodles

Daiya cheese (I used 3/4 cup of their cheddar and 3/4 cup of the mozzerella)


Preheat your oven to 350 degrees. Once you have your marinara completely cooked and set aside (I did blend my marinara) and your ricotta made and set aside, cook the lasagna noodles in a pot of water for approximately 8 minutes. Drain the noodles.  In a 9×13 pan, spread about 1/4 cup of marinara on the bottom of the pan, add in three noodles, more sause and approximately nine dolips of the ricotta mixture.  You will be making 4 layers so adjust the amount you use to have even amounts of the marinara and ricotta on each layer.  Contine until you have four layers, top with marinara and the daiya cheese.  Cook for 30 minutes.  Let sit for at least 10 minutes then enjoy.

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