Christmas Cinnamon Rolls, Guilt Free

It's been interesting to see my fav veg blogs post recipes for beautiful Christmas cookies. I am so glad they are posting them, because I haven't made a single cookie. Not one during this Christmas season.

It took me a while to figure out what was wrong with me...Ash, why aren't you making any cookies?! And then I realized, Oh, (picture the Fiddler on The Roof, and Tevia shouting) TRADITION!

All growing up it was our family tradition to have cinnamon rolls for Christmas breakfast. One of my favorite parts of Christmas, for sure. When we got to be a little older, and realized just how much work my parents went to in order to make Christmas the biggest event of the year, my oldest sister and I took over on Christmas cinnamon-roll-making-duty.

Then, we all got lazy, and decided to turn to Rhodes. Ah, Rhodes Cinnamon Rolls from the frozen foods section. Yummy stuff.

I usually ate about three or four of them...Once I start eating something delicious, I really cant seem to stop. When I got old enough to realize what I was doing to myself, and recognized that they made me feel sick, I also started realizing how guilty I felt after eating so many cinnamon rolls.

Seriously, how do you feel after sitting down to a Cinnabon cinnamon roll at the mall, and consuming the entire confection?

Like running a marathon?

Like shouting for joy?

Right. Me either. I feel like a big fat bump on a log. Someone ROLL me down the hall because I just ate a year's worth of fat and junk in five minutes. But then, despite how I feel physically, I really feel like I wouldn't mind eating another one. Yeah, that's me.

Every time I eat one of these delicious, marvelous, oil and dairy free cinnamon rolls, they taste so good to me, that my cinnamon-roll-eating guilt returns.

I start quizzing myself.

Okay, I should feel guilty because...let's see these have no oil in them...no butter, no eggs, no cream, no dairy...and they are made with whole grain flours...I know there has got to be something in these warm, ooey, gooey, SIN-namon rolls that I should feel guilty about!

I'm healing. How about you? Learning to not feel guilty because I enjoy my food.

Healthy desserts.

After all, I'm pretty sure Christmas is supposed to be all about joy.

Christmas Cinnamon Rolls
Adapted from Seven Secrets Cookbook

Ingredients:

One Loaf Bread (The Dough)

This bread recipe is the right amount for one loaf, and works in most bread machines. This recipe can be used to make bread, pita pockets, pizza crust, and in our case, cinnamon rolls. Oil and dairy free never tasted so good!

As to which types of flour you choose, I have made these with half unbleached all-purpose, and half white whole wheat, all white whole wheat, and with completely all-purpose flour. Each version raised well and tasted great. If you are going for a healthy breakfast, choose either half whole wheat and white, or all white whole wheat. If you are going for a very dessert-y, copycat Cinnabon mall experience, use only unbleached, all-purpose flour.

Use either date paste, or brown rice syrup and sugar filling, depending on your preference. I also provide two different types of icings, or you can simply pour maple syrup on top of your roll for a more " cinnamon roll pancake" type of breakfast experience. My kids and I prefer the brown rice syrup filling, with the cream cheese icing.

1 1/4 cups warm water
2 tablespoons applesauce
2 tablespoons honey (or agave nectar)
1 teaspoon salt
3 cups whole wheat bread flour (I find that white whole wheat flour works best)
1 tablespoon gluten flour
1 tablespoon dough conditioner (optional, I didn't have any)
2 teaspoons active dry yeast


Directions:

1.Place ingredients in bread machine container according to manufacturer's instructions. Once the bread maker has completed it's full cycle, roll the dough out into a long rectangle. Apply a thin layer of filling (see below, either date spread, or brown rice syrup mixture) over the surface, leaving 1/4 inch along one long edge free of spread.

2. Sprinkle entire surface liberally with cinnamon. Optionally, you can also sprinkle it with raisins, or other dried fruits and/or chopped nuts of your choice. We like it best without anything added except the filling. Roll up the long way like a jelly roll, and pinch the seam closed.

3. Cut 1-inch rolls by cutting all the way through with a sharp knife or kitchen shears. Place rolls with cut side up on a cookie sheet lined with parchment paper, shaping into a circle. Let rise, covered with a damp towel, in a warm place for about an hour or until doubled.

4. Bake at 350 for about 20 minutes or until lightly browned. Lightly brush tops with pure maple syrup or cream cheese frosting while hot (optional). Cool on a wire rack, then place in covered container until ready to eat. These taste best when warm. If they have cooled, simply place in the microwave for about 15-20 seconds to reheat, and soften. Enjoy a guilt-free, sinless cinnamon roll! (Or if you are like me, enjoy two or three!)

For the Filling:

Note from Ashlee: This spread is great because it adds body and flavor without oils or fats. It tastes the best if the cinnamon rolls are going to be eaten the same day they are baked, or when the cinnamon rolls are very warm. Once the cinnamon rolls cool, the date paste tends to get chunky. Reheating helps, but the date filling tastes the best when fresh from the oven. Make sure you only spread a thin layer, as this will prevent the paste from getting chunky the day after baking.

Date Spread

Ingredients:

2 1/2 cups pitted dates, or date pieces
1 cup water
1 teaspoon vanilla
1/4 teaspoon salt

Directions:

Bring all ingredients to a boil in a covered saucepan. Mash or process in food processor to make a thick paste. Or blend in a blender, adding a little extra water if needed, to blend until thick and smooth. (After spreading a very thin layer of the date paste, be sure to sprinkle generously with cinnamon before rolling the dough into a "jelly roll" to enjoy that cinnamon taste!)



Brown Rice Syrup and Brown Sugar Spread

Note from Ashlee: This filling is my own invention, and my personal preference as a fat free filling for cinnamon rolls. The hardest part is preventing it from becoming too runny; when that happens, all the filling oozes out of the dough. However, if that happens, the majority of the flavor remains on and around the roll during baking, and still tastes wonderful. I like this filling especially because it tastes great reheated, and retains it's flavor and texture the next day. Even at room temperature. Brown rice syrup is also a much cheaper and a faster alternative to using 2.5 cups of boiled and mashed dates!

Ingredients:

1/4 cup brown rice syrup
2-4 tablespoons brown sugar
1 teaspoon applesauce
2 teaspoons cinnamon

Directions:

In a small bowl, combine all the ingredients with a fork, until well incorporated. If the mixture is too thick and too difficult to stir, consider adding an additional one teaspoon of applesauce. However, also remember that the mixture will soften on the dough. You don't want it to become runny or the filling will ooze out of the inside of the cinnamon roll when the dough is being rolled. If you want it to be thicker, add additional 2 tablespoons of brown sugar.

Spread a layer over the rolled out dough, leaving a remaining 1/4 inch of the dough dry. The dry portion of the dough makes it possible for the cinnamon rolls to seal shut when rolling the dough into a "jelly roll."


Cream Cheese Frosting:

1/4 cup nondairy cream cheese (I use Tofutti Better Than Cream Cheese brand)
1/2-1 cup confectioner's (powdered) sugar
1 teaspoon pure vanilla extract
non-dairy milk, as needed

Whip cream cheese, powdered sugar, and vanilla extract until they become light and fluffy. If it becomes too thick, add nondairy milk, a teaspoon at a time, until it is thinned to desired consistency. If it is too thin, add more powdered sugar.

Pour generously over cinnamon rolls while they are still warm!



Maple Icing:
From Lindsay S. Nixons, "Happy Herbivore."

1 cup confectioner's sugar
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Combine all ingredients in a small bowl, whipping to combine. Add more maple syrup for a thinner icing, or more sugar for a thicker icing.


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I have tried to make oil free yeast breads before, and it has turned out abysmally. I thought for sure the dough would not rise. I basically was preparing myself for massive failure.

I was so happy when it actually rose! I had to run into the next room to show Paul that it wasn't a complete doozy of a recipe.

You can see here, how the filling was a tad too runny and came out a little bit because I added too much applesauce.

If this happens, just scoop up the filling and pour it on top of the cinnamon roll after it has been placed on the cookie sheet. To prevent this from happening, be careful not to add too much applesauce to the brown rice syrup and Brown Sugar Filling. Or, use the date spread, which is not runny at all.

I was equally as ecstatic when I discovered that they raised beautifully again, the second time, as rolls.

They baked to perfection. Cinnabon in my kitchen...

I've since made these cinnamon rolls several more times, and my children heartily gobble them up, asking for seconds. (PROJECT VEGAN KIDS!)

The whole wheat versions bake up just as nicely, and feel healthier when eating them.

The icing, is, well, the icing on the cake! It is so good! (And might I add, pretty too?)

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What is your very favorite Christmas treat that brings back happy memories from childhood? Have you had any success (or fears!) in trying to re-make it into a healthier version?

Any Christmas/Holiday recipe you would like to see transformed into a whole food here on this blog?

Holiday Vegan Shepherd's Pie & Garlic Mashed Potatoes

I proudly present to you, a fabulous Thanksgiving and Christmas main dish.

It has all the familiar tastes and smells of the Holidays.

Thyme, in a thickened savory broth, roasted with celery, carrots, parsnips, and onions. Reminds me a little of stuffing.

Topped with comforting mashed potatoes.

You and I, we like being sneaky. Sneaking more vegetables and grains, legumes, into everything.

These savory mashed potatoes are sneaky, too. They incorporate an entire cup of red lentils.

And no one will know. It will be our little secret.

I am here to be your mashed potato guide. Sometimes there is stress in trying to make the perfect mashed potatoes.

Comfort is here.

A mashed potato tutorial.

Start with 2 and 1/2 pounds gold potatoes. I never peel my gold or red potatoes, just because I'm lazy like that. You can peel them if you want.

Cut them in larger chunks. I learned my lesson with cooking cut potatoes: if they are cut too thin, then they become very starchy and gooey during the cooking process. Cook potatoes for about 30 minutes.

Meanwhile, measure 1 cup of red lentils, and simmer in a high quality vegetable broth for about 15 minutes.

(Leave the lid off!)

Transfer the cooked lentils to your food processor.

Process lentils with garlic, until it is smooth and silky.

By this time your potatoes should be cooked through. Drain them well, and immediately mash with potato masher or kitchenaid stand mixer. (Don't wait till the potatoes are cooled. They should be piping hot!)

This is the most important part. Don't add liquids yet!

Add your lentils, and continue to mash/mix until the potatoes have NO LUMPS. Once the lumps are completely gone and your potatoes are smooth, then add liquids.

I like to use soymilk. We don't need any butter. Gobs of fat and grease. Goodbye. These potatoes are comforting, not guilt-ridden!

You will not miss the butter. (Whether it's non-dairy or not!)

Add salt and pepper to taste. Potatoes look like this before adding milk.

Slowly add milk until the potatoes reach the consistency you are looking for.

Light and fluffy, thanks to our soymilk and seasoned lentils.

Protein-enriched. Salt and peppah. Delicious. Eat daily. And may all your mashed potatoes be infused with garlic and savory red lentils.

On to our Shepherd's Pie base. Normally we see about 1-2 pounds of ground beef here. Today we are using a savory mix of hearty vegetables.

Onions, parsnips, celery, and carrots.

Sauteed in water, and mixed with Thyme-infused savory broth.

Lightly tossed, and place in a baking dish.

Top with garlic mashed potatoes, sprinkle with paprika and freshly cracked pepper.

Bake for 30 minutes, uncovered.

Serve warm, with a salad, or with these fabulous and easy drop biscuits!

I used to be so scared at the thought of cooking festive dishes for guests, but this will be a crowd-pleaser.

Comforting Vegan Shepherd’s Pie with Sneaky Garlic Mashed Potatoes
Adapted from Angela Liddon at www.OhSheGlows.com

Yield: 6 generous servings

For The Garlic Mashed Potatoes

This version sneaks in a cup of red lentils, packing in eight grams of protein and six grams of fiber per serving.

Serves 4

What You Need:

2-1/2 pounds Yukon Gold potatoes, washed and roughly chopped
1 cup dry red lentils
2-1/2 cups vegetable broth
4 cloves garlic
1-1/2 tablespoons fresh rosemary (I didn't have any, but they still tasted great)
1/4 to 3/4 cup almond or soy milk
1-1/2 teaspoon sea salt
Freshly ground black pepper, to taste
1/4 teaspoon ground paprika, for garnish

What You Do:

1. Into a large pot, add chopped potatoes. Fill pot with water until potatoes are covered. Bring to a boil, then reduce heat to medium-high and cook for about 20 to 25 minutes until fork-tender. Drain potatoes.

2. Meanwhile, rinse and drain lentils. In a medium-sized pot, add lentils and vegetable broth. Bring to a boil, stir, and reduce heat to medium. Simmer for about 15 minutes, uncovered, stirring frequently until water is absorbed and lentils are fully cooked.

3. In a food processor, add garlic and rosemary and lentils and process until smooth.

4. Mash the potatoes and pureed lentil mixture together while still very hot, using a potato masher or kitchenaid stand mixer, or your favorite method. Add salt and pepper to taste, until potatoes are smooth (no lumps remaining). Careful not to mash too much, or they might get to starchy.

5. Slowly add nondairy milk (soy and coconut work best, but almond is also very good) until the potatoes are light, creamy, and fluffy. Garnish with paprika sprinkled on top and freshly cracked pepper. Serve by themselves, or spread on top of Shepherd's pie vegetable filling for a great casserole your guests will love.

(P.S. I tried making these mashed potatoes by just incorporating the lentils into the potatoes, without processing the cooked lentils in the food processor first. The lentils did not blend well with the potatoes, and were a bit chewy -- distracting from the smooth texture that mashed potatoes normally have. I also prefer my potatoes to be creamed with nondairy milk, instead of oils and fats. I honestly can't tell the difference by taste, but I know which version makes me feel happiest!)


Vegetable Filling

1/4 cup water, for sauteeing
1 yellow onion, finely chopped
3 cloves garlic, minced
4 medium carrots, peeled & small dice
2 parsnips (or other root vegetable), peeled & small dice
4 celery stalks, small dice
1 cup, full sodium vegetable broth (or more as needed)
1/4 cup red wine (or more broth)
2 tsp dried thyme
1/2 tsp Italian seasoning
1/2-3/4 tsp kosher salt, to taste + black pepper
3 tbsp flour (I used 4 Tbsp Spelt flour)


Directions:

1. Preheat oven to 425F and lightly oil a 2.5 quart/2.3 litre casserole dish.

2. Prepare the vegetable filling. Chop the onion and mince the garlic and add to a skillet along with the oil. Cook on low for about 5-7 minutes. Now add in the chopped carrots, parsnip, and celery. Cook on medium-low heat for about 15 minutes.

3. In a small bowl, whisk together the liquid ingredients (broth, thyme, and flour). Add this liquid mixture to the vegetables in the skillet and stir well. Add your salt and pepper to taste. Cook for another 5-10 minutes or so until thickened. Season to taste.

4. Scoop vegetable mixture into casserole dish. Spread on the mashed potato mixture and garnish with paprika, ground pepper, and Thyme. Bake at 425F for about 35 minutes, or until golden and bubbly. Allow to cool for at least 10 minutes before serving. Mixture will be very hot in the middle so be careful! I suggest serving this with homemade vegan gravy. Makes 6 generous servings.



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This Sumptuous Shepherd's Stew by Angela Liddon also looks incredible; I will be trying it soon! She has my respect...(and loyalty, and jealousy, and...)

Do you have to cook Thanksgiving dinner?

I miss out on that privilege (buahaha) this year. Paul's family is having it catered. Cross my fingers that they will have something I can eat...if not, oh well!

Thanksgiving Breakfast and Power Snacks; 3 recipes to Fuel Your Day

Thanksgiving or Christmas fab, quick, and filling breakfast and snack ideas.

All of which are Gluten Free. Easy. And low in fat.

First, cake for breakfast.

Yes.

Carrot cake.

In oatmeal form. You will think you are eating cake. Literally.

Guilty confession: I was eating the oatmeal as I was snapping pictures. I couldn't help myself.

The first words out of my mouth after trying my first bite: "Oh, Heavens."

Paul's first words: "Wow, this tastes exactly like carrot cake."

You can have confidence in following the recipe exactly, and ending up with the best. breakfast. ever.

Carrot Cake Oatmeal
From Angela Liddon over at www.OhSheGlows.com (she has gorgeous photos, hop on over and take a look!)

Note From Angela: This one is for all of the carrot cake fans out there! Creamy, crunchy, chewy, and sweet, this recipe packs in a full cup of carrots and a handful of healthy ingredients that will keep you feeling full for hours and hours. This oatmeal is also wonderful as part of a holiday breakfast with loved ones. If you are adapting this recipe for several people, I suggest pouring the oats into a large casserole dish when they are ready, adding your toppings, and using a large spoon to scoop portions onto plates or bowls.

Note from Ashlee: I have only tried the low-fat version. Which excludes the nuts, shredded coconut, and coconut cream (I use almond milk instead). I suggest following this version if you are avoiding higher fat foods. I loved it this way and was full for hours. The only change I made besides reducing the fat was to double the recipe.


Yield: 4 servings

Ingredients:

2 cups finely grated carrot (about 2 large)
2 cups almond milk
2 tbsp full-fat coconut milk cream (or use more almond milk)
2 tsp ground cinnamon, to taste
1/4 tsp ground ginger
1/4th tsp ground nutmeg
pinch of salt
1 cup regular oats
2 tsp pure vanilla extract
1/2 tsp lemon juice (optional, I didn't add this)
2 tbsp chopped walnuts, divided
2 tbsp raisins, divided
4 tbsp pure maple syrup
4 stevia packets (optional, for added sweetness)
1 tbsp sweetened shredded coconut, for garnish
1 tbsp coconut milk cream + 1/2 tsp pure maple syrup, to garnish (optional)


Directions: Finely grate 1 heaping cup of grated carrots. You want to use the fine grate and not the large one so the carrot shreds are very small. This helps the carrot blend in more.

In a medium sized pot over medium heat, whisk together the almond milk, optional coconut milk cream, cinnamon, nutmeg, ginger, and a pinch of salt.

Stir in the grated carrots and oats. Adjust heat if necessary or bring heat to low if it starts to boil. Cook for about 8-9 minutes, stirring frequently. When the mixture has thickened up, remove from heat and stir in the vanilla extract, 1 tbsp walnuts, 1 tbsp raisins, and 4 tbsp of maple syrup. Remove from heat and portion into bowls.

Top the oatmeal with the remaining walnuts, raisins, and shredded coconut. If you are using coconut cream, you can mix a bit of the cream with maple syrup and drizzle on top of the oatmeal, as shown in the photo. Sprinkle with cinnamon for garnish.

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Megan loved this stuff so much that she stole Paul's oatmeal, and then scooted a little chair up to the stove to devour the pot!

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Something green. Nutrient-packed. Creamy.

Delicious.

Sweet apples, combined with creamy bananas and creamy sweet dates, some almond milk. Jam-packed with baby kale or spinach.

Apple pie in a jar.

Your taste buds and energy levels will be very happy.

Apple Pie Green Smoothie
By Ashlee Crozier

Ingredients:

2 cups baby kale or spinach, tightly packed and heaping (don't be shy! really pack it!)
1 and 3/4 cup almond milk
2 ORGANIC (NO CHEMICAL SHAKES, HERE!) large Gala apples, or other sweet apples
1 1/2 to 2 frozen bananas
1 1/2 teaspoons cinnamon
1/4 teaspoon nutmeg
6 Deglet Noor Dates (or 3 medjool dates, but I have not tried using medjool yet)
4 stevia packets
1 cup ice

Directions:

Put almond milk and greens (spinach or baby kale both taste great) in blender and blend until all greens are pulverized.

Add remaining ingredients and blend until smooth.

I like to blend the greens first, with the milk, so that I have enough room to add more greens (on my ambitiously green days) and room for the remaining ingredients without killing my blender.

I was introduced to deglet noor dates by my sister, Aimee. They are only 26 calories per date! They are so delicious. I bought mine at Costco -- huge tub! Perfect in this shake, and they don't give me a tummy ache like blended medjool dates sometimes do.

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Lastly, pumpkin pie smoothie, revisited.

Lower in fat. Quite delicious. Ready in minutes.

Pumpkin Pie Smoothie, Revisited (Low Fat, Easy prep)
By Ashlee Crozier (inspired by this smoothie)

Note From Ashlee: Removing the chia seeds and oatmeal also removes the issue of the shake being too thick. It also means you can have your insta-shake; no more overnight preparation. That's more like it! I feel very hydrated after having this snack, and it meets all of my energy needs for hours. Yummy little treat.

Ingredients:

2 cups almond milk
1 and 1/4 cup canned pumpkin
1 tsp blackstrap molasses
1 1/2 frozen ripe banana
2 tsp cinnamon
1/4 tsp ground nutmeg
1 cup ice cubes (creates better texture, and makes it cold which enhances flavor)
2 tbsp pure maple syrup
3-4 packets of Stevia (don't skip! This makes the smoothie sweet without adding sugar!)

Instructions

1. Throw everything in your blender all at once.

3. Blend until smooth. One full cycle in my Blendtec does the trick. Drink, and enjoy!





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I hope to be able to post two fabulous main dishes to grace your Thanksgiving table. They are loved by meat-eaters and vegetarians alike.

I am also re-working Cauliflower Bechamel to taste similar to Chicken Alfredo. Loved by my kids, and taste testers (thanks, Rachel!).

We leave this Saturday morning for California.

Are you traveling for Thanksgiving?

How do you survive the Holidays and stay healthy?

Paul says he will have Turkey on Thanksgiving day, just to shake off the title, "vegan." He says he's a whole foodist, not a vegan.

Wherever you're headed, I hope you stay safe!

Double Chocolate Chippers // Cleaning Up 26

Underneath piles of wood, leaves, and old broken down planters, lay pretty little red brick stepping stones. I had to dig them up. Brush off the dirt. Re-position them.

It took three cartfuls to carry away all the junk. It still needs a lot of work.

And I thought. Why would anyone live with all of this trash, when they could have enjoyed the red brick stepping stones lying underneath it all?

Remember these little tummy aches? It took me three days to officially throw them out.

Why would I live for so long with cookies that made me feel sick, when I could have been enjoying these happy little festive things?

Boo!

Samuel and I got along very well with these cookies. I honestly have not seen him love a cookie this much.

They very quickly met their demise.

Chocolate, oil free with amazing texture, oats, coconut, craisins and the occasional chocolate chip.

Dunked in milk? Heaven.

I am off to go make some more.

Right after I tell you the recipe.

Double Chocolate Chippers
Adapted from Dreena Burton's, "Let Them Eat Vegan!"

Note From Ashlee: I've discovered that it's the chocolate chips that cause my tummy aches, not cocoa powder. Therefore, I used only 2 Tbsp. of chocolate chips, but you can feel free to increase that amount. These cookies have some serious satiation power with the oats and other components. They make me feel great when I eat them. If you would rather have oil in your cookie, replace the soy yogurt and the almond butter with 1/4 cup neutral-flavored oil. But the oil free texture is amazing. I recommend it.

Ingredients:

1 cup sifted spelt flour
1 cup rolled oats
1/4 cup finely shredded coconut
1/2 cup craisins
1/4 cup unsweetened cocoa powder
1/4 cup unrefined sugar (I cheated and used white sugar!)
2 TBSP to 1/3 cup nondairy chocolate chips (use combination of white and dark if you want)
1/4 teaspoon salt
1 teaspoon baking powder (High Altitude: 1/2 teaspoon baking powder)
1/4 teaspoon baking soda (High Altitude: 1/8 teaspoon baking soda)
1/3 cup, slightly over-flowing, maple syrup
1 1/2 teaspoons pure vanilla extract
2 tablespoons, heaping, almond butter
1 tablespoon soy yogurt, applesauce, or chia seed gel (I used soy yogurt)

Directions:

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

In a bowl, combine the dry ingredients (including the chips or your substitute of choice). Sift in the baking powder and baking soda, and mix well.

In a separate bowl, combine the maple syrup with the vanilla, then stir in the almond butter and soy yogurt (or replace with 1/4 cup of neutral-flavored oil)until well mixed. Add the wet mixture to the dry, and stir until just incorporated. If they are oil free, you will get quite the arm workout stirring these.

Place spoonfuls of the batter (about 1 tablespoon) on the prepared baking sheet and flatten a little. (If they are oil free, you may need to smash them down quite a bit). Bake for 11 to 12 minutes (mine were perfect at 11 minutes, 11 minutes if your cookies are smaller, 12 if they are larger).

Remove from the oven, let cool on the pan for a minute (not too much longer, to prevent drying, and if they are oil free I would remove the cookies from the pan immediately). Then transfer to a cooling rack.

If This Apron Could Talk: If cookie batter is dry when mixing, add another teaspoon of maple syrup plus 1 teaspoon of oil (or soy yogurt) and incorporate. The batter should be thick and somewhat moist, but not too moist, so go easy with incorporating more wet ingredients.




The kids and I have actually been having a lot of fun cleaning up our cottage, which we have now lovingly nicknamed, "26."

It's helped keep me occupied and productive, while Paul is away. We are trying to get it ready so we can have an open house tomorrow. Paul says we lose $26 a day on #26, when we don't have it rented out. Ha. Numbers man.

Do you have costumes yet? Are you going to dress up, or just your kids? I have no idea what I will do! Essie wants to be a cheerleader, Samuel, a fireman, and Megan is going to be a flower. YAY! I love Halloween!

I thought it might be fun to have a recipe round-up the day before Halloween, of recipes that would complete your healthful holiday. What do you think?

And yes, we are one of those families who is actually going to give out Halloween candy, not pencils and toothbrushes. Probably skip the milk chocolate stuff. How about you? What are you planning to give to trick-or-treaters?

I hope you have a great weekend, and enjoy the anticipation of Halloween!

Pumpkin Mac

Hello, Hello!

I have been anticipating Monday with, well, much anticipation! I am a little excited to bring you this recipe.

All things pumpkin and apple in my kitchen, lately. And it has been wonderful. I'm gonna' share some of that kitchen wonderful, with you.

Starting with Pumpkin Mac.

Pumpkin in macaroni and cheese? I was scared at first. Worried. Added only a little bit of pumpkin puree at a time, and then did a little bitty taste test.

So super-stoked! It was quite delicious.

I should mention that it does not taste like pumpkin pasta. It tastes like a rich, slightly sweet, macaroni and cheese. I have tried a lot of different plant-based macaroni and cheese recipes. This one is easily my absolute, go-to favorite. My kids agree.

I am trying really hard not to rant and rave about my own recipe here. But I did have quite a few taste testers at my house over the weekend, and they couldn't get enough of it. They were not vegans, either. They had just had dairy cheese that day.

Paul, Essie and I, all agree that it is better than my butternut squash macaroni and cheese. But you will have to decide that for yourself.

And you know, it was time to shake things up a bit.

Variety is the spice of life.

Some definite pros about this recipe here. One is, well, I think you're really gonna' like it. And two, it's quite festive and healthy.

But how about some busy chef benefits here, huh?

The cheese sauce takes less than 9.674 minutes to make.

No cooking butternut squash. Just open a can of pumpkin puree, measure it out, and throw in the blender with your cheese sauce ingredients, and ooooh la la.

Dinner in less than 10 minutes. Or lunch. If you use brown rice pasta shells, it may take longer for your pasta to cook than for your sauce to be ready.

And. Some of us had quite the difficulty buying butternut squash off-season. Even in trying to find it in the frozen vegetable section. Pumpkin puree may be more widely available. Or at least gives us another option. Yay!

So, when you find yourself with 9.674 minutes, I hope you make this recipe.

Happy Monday, and Happy Eating!!



PROJECT VEGAN KIDS
VEGAN FAST FOOD!

Pumpkin Mac
By Ashlee Crozier

Note from Ashlee: I don't know why I always make my mac n cheese with penne pasta. As with the butternut squash macaroni and cheese, I do not recommend you use whole wheat pasta. I do recommend white pasta. Especially for transitioning children. Make sure you carefully measure everything with exactness, otherwise I don't know how the recipe will turn out.

Ingredients:

4 cups dry macaroni (use whole grain pasta if possible, I like brown rice pasta shells)
1 cup full-fat coconut milk from a can
2 cups water
1/3 cup nutritional yeast flakes
3 teaspoons salt
1 cup (scantly measured) raw cashew pieces
1/4 cup, or 1/2 of a roasted red bell pepper (pimentos, packed in water)
1 tablespoons lemon juice
1/4 cup cornstarch
1 teaspoon onion powder
3/4 cup 100% pumpkin puree (not pumpkin pie mix, use up to 1 full cup if you choose)

Directions:

1.)Cook pasta according to package directions.

2.) Place all the ingredients in your blender, except of course, for your pasta! Taking care to measure everything carefully. Blend on high until very smooth, and little to no grittiness is felt when you rub the sauce between two fingers. You may need to run your blender through a couple of cycles.

3.) Drain your pasta and return to cooking pot.

4.) Do not add all of the sauce to your macaroni and cheese! We all have different tastes and some of us like more cheesy pasta than others. Pour blended mixture, a little at a time, into hot, drained macaroni until you have reached the cheesy texture you would like. I probably added about two cups of sauce to 1 pound of pasta. You may want more. Cook together, stirring gently and constantly, until thick.

5.)Freeze remaining sauce immediately, in a freezer-safe Ziploc bag. Unless, of course, you are going to eat this again for your next meal. With more cooked pasta. I'm not against it. (The sauce only lasts about 2-3 days in your fridge, don't wait for it to start getting bad first, and then freeze it. I have made that mistake before.) To thaw, simply place in a sink-ful of very hot water for about 10 minutes, then heat it in a stock pot to thicken, add pasta.


[UPDATE 10 25 2012] VARIATION: Rachel, a reader and friend, has been very successful using an entire 15 oz. can of coconut milk and an entire 14.5 oz can of pumpkin puree. I tried it too, and it tasted quite good. This version is a bit more bland, (not such strong flavors) and works well with small children who like more bland foods. It tasted closer to boxed macaroni and cheese (kraft stuff) and less like homemade macaroni and cheese. I like both variations, and couldn't pick a favorite, but Paul's tastes prefer my original version. You are welcome to try either and see what is your favorite. This variation makes a ton of sauce! Be prepared to freeze some in Ziploc gallon freezer bags.




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What festive food would you like to eat next? I will post it tomorrow!

Pumpkin Pie Smoothie

Apple Crisp
(Gonna' do a new photo shoot for this one!)

Pumpkin Bread