Tag Archives: Vegan

Vegan + Gluten Free Pumpkin Cranberry Muffins

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Please tell me I am not the only person who is not sick of pumpkin.

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I hope not, because these muffins are delicious, and I want everyone to enjoy them.

I did not overdo it on the pumpkin pre-Thanksgiving. I actually had no pumpkin pie during the holiday. Only 1 or 2 pieces of my mom’s delicious pumpkin roll. I did not go so crazy with pumpkin baked goods that I am now burnt out. I am still going, and going strong with these vegan + gluten free pumpkin cranberry muffins. 

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What these muffins are:

-flavorful
-just slightly sweet
-full of plump cranberries
-so amazingly moist
-hearty
-filling
-a great snack
-so healthy

Now, I’ll talk briefly about what these muffins are not. They are not traditional, they are not super soft and fluffy. They are not bakery muffins. They are not what you make for a special occasion. They are not what you make for someone who has no interest in health. 

But, if you are even slightly interested in being healthy, these are the perfect everyday muffin! Yes, I would eat one (or two) of these everyday, and feel good about it, if I could bake enough. Greg and I have been going through them like crazy. I’ve been making batch after batch and they are just so good every single time.

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These muffins were completely inspired by this recipe, for vegan banana muffins from Winnie of Healthy Green Kitchen. I have been following her blog for years, and I find many of her recipes and ideas inspiring. (Her recipe was inspired by this one, from Food Loves Writing, also a beautiful post). I made several tweaks from her recipe that I have listed below. 

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I made this recipe gluten free by making my own flour. Sure you could use a gluten free flour blend, but you would not get the hearty texture I am so in love with and quite honestly, I haven’t have great luck in the gluten free flour blend department. Making your own oat + pecan flour for these muffins is fun, affordable, healthy and delicious! Just be sure to note that using this homemade oat + pecan flour will not produce a fluffy, soft, bakery-style muffin. These muffins are dense and hearty in the best possible way. 

And, for anyone reading who doesn’t know about flax eggs, let me tell you just a little about them. Ground flax + water = a great binder in baking that can replace an egg for a vegan option! It works and doesn’t affect taste!

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These muffins are delicious right out of the oven and the same day as being baked but their flavor really enhances as they get older. They get better every day and I have kept them in a sealed container good for up to 8 days! 

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So here you are my friends, healthy + hearty pumpkin cranberry muffins. Hope you enjoy!

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Vegan + Gluten Free Pumpkin Cranberry Muffins
Serves 9
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Ingredients
  1. 1 cup rolled oats
  2. 1/2 cup raw pecans
  3. 1 teaspoon baking powder
  4. 1 teaspoon baking soda
  5. 1/2 teaspoon salt
  6. 1 tablespoon ground flax
  7. 3 tablespoons water
  8. 1 cup pumpkin puree
  9. scant 1/2 cup sugar
  10. 1/3 cup coconut oil, melted
  11. 1 teaspoon pumpkin pie spice
  12. 1/2 teaspoon cinnamon
  13. 1/2 cup dried cranberries, slightly chopped
Instructions
  1. Preheat the oven to 350*. Line a muffin pan with 9 paper liners.
  2. Combine the oats, pecans, baking soda, baking powder and salt in a food processor and process for several minutes, until it resembles a fine crumb. The mixture won't be as fine as flour, and that's okay. Set aside.
  3. Add the ground flax seed to a bowl with 3 tablespoons of water and mix to combine. Set aside.
  4. Add the pumpkin puree to a small skillet over medium heat. Cook several minutes, stirring so that it doesn't stick, until the pumpkin doesn't smell as "raw". It should smell slightly sweet.
  5. Add the pumpkin, sugar, melted coconut oil, pumpkin pie spice and cinnamon to the bowl with the flax and water. Stir everything together to combine well. Add the oat + pecan flour mixture and stir well to combine. Add the dried cranberries and stir until just incorporated.
  6. Scoop the batter into the nine prepared muffin liners.
  7. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  8. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/
*Recipe inspired and adapted from these vegan banana muffins from Healthy Green Kitchen

Curry Red Lentil Soup

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I’ve been wanting to share this recipe with you for awhile. 

I’ve been working on it for several weeks now, and I am so happy with this curry red lentil soup I am sharing with you.

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It comes at an appropriate time too, I think. After one holiday of eating heavily, looking toward another one. This soup is perfect for giving your body a break from the heavy, while nourishing it and making it feel wonderful. 

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Let’s quickly talk about red lentils. If you’re not familiar with them, don’t be scared. They look a little freaky, but they are a wonderful food. They almost look like a fake food, like something that has been manufactured (that’s what I thought the first time I saw them). But in fact, lentils are a natural superfood. They are packed with protein, fiber, iron and many other wonderful things. Lentils are good for us, they nourish us. 

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The rest of this soup is pretty basic, pretty recognizable. Some onion, garlic, carrots, celery and veggie stock. All of your normal soup components. They key to this soup, though, is the curry paste. I love using this curry paste in many different dishes and I could not be happier with using it in this soup. It adds so much amazing flavor and a unique twist on an otherwise average veggie soup. I suggest using a small amount of curry paste to start, and adding more as you please. It isn’t overly spicy, but does add a kick. 

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While this is a perfect post-Thanksgiving refresh meal, it will also be a staple of mine through all the cold months. Warm up with some curry red lentil soup!

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P.S. – On a random note, I have been reluctant to share this post with you only because I am not happy with the photos. As I was editing them, I just wasn’t completely satisfied with how they were looking. I decided, though, that the recipe needed to be shared and I got past my dissatisfaction with the photos. Here’s to better photos next time!

Curry Red Lentil Soup
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Ingredients
  1. Olive oil
  2. 2 garlic cloves, minced
  3. 1 large yellow onion, chopped
  4. 3 large carrots, chopped
  5. 2 medium celery stalks, chopped
  6. 4-6 tablespoons red curry paste
  7. 1 cup red lentils, rinsed
  8. 7-8 cups veggie stock
  9. Salt and pepper
Instructions
  1. Add about two tablespoons of olive oil to a pot over medium heat. Once hot, add the minced garlic and stir.
  2. Add the chopped onions, carrots, celery and a pinch of salt and stir. Let veggies cook several minutes, until they begin to soften and sweat.
  3. Add the red lentils to the pot and stir.
  4. Add the curry paste. Start with a little knowing that you can add more later. Stir it around the pot, incorporating it with the other ingredients.
  5. Add about 4 cups of veggie stock to the pot and stir well, to incorporate the curry paste. Bring to a boil, then turn down the heat and simmer for about 20 minutes, or until the red lentils are soft.
  6. Once the lentils are soft, add 3-4 more cups of veggie stock to the soup and simmer until warm.
  7. Season with salt, pepper and more curry paste, to taste.
  8. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

Vegan Sweet Potato + Black Bean Chili

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Happy November, everyone!

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This chili definitely matches the weather here. There is a definite chill in the air, making me crave warm, comforting things. 

This chili also matches the colors here. Oranges, reds, yellows. 

This chili + autumn right now = meant to be. 

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Let me tell you about it.

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It is packed with veggies. It’s mildly spicy (you can make it spicier!) and has a hint of sweet. It’s warm, filling and comforting. It’s healthy, gluten free and secretly vegan. 

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I started with my favorite classic base of red onion, garlic, carrots and celery. I added a ton of assorted peppers – some sweet some spicy. Then came the sweet potato and black beans. You just can’t go wrong with that combo. I added some diced tomatoes and some crushed, for texture. There is chili powder, paprika and cumin for smoky, spicy flavor, and some cinnamon for some sweet, curious flavor. You have got to add the cinnamon, you guys. It adds something so special. And, of course, I added baby kale. I told you I’ve been adding it to everything lately. I finished the chili off with a touch of coconut milk. The coconut milk makes it so creamy and keeps it completely vegan!

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Now let’s talk about how to make it your own! Use as many and whatever variety of peppers that you please. Want to keep this chili on the mild side? Use all sweet peppers. Want a major kick? Load it up with spicy peppers! The spices. I used chili powder, paprika and cumin, which is a pretty good combo, but go with the amounts that you like. Start with a little and add more as you go and taste. You can always add more spice but you cant take it away (I learned this the hard way with chili once). 

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Make this chili, serve it to someone you love and enjoy this beautiful season! 

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Enjoy! 🙂

Vegan Sweet Potato + Black Bean Chili
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Ingredients
  1. Olive oil
  2. 2 garlic cloves, minced
  3. 1 medium red onion
  4. 2 celery stalks
  5. 2 medium carrots
  6. 1 large sweet potato
  7. 1-2 cups assorted sweet + hot peppers
  8. 1 15-ounce can of black beans, drained and rinsed
  9. 1 tablespoon chili powder
  10. 1 teaspoon paprika
  11. 1/2 teaspoon cumin
  12. Large pinch of cinnamon
  13. Salt and pepper, to taste
  14. 1 15-ounce can diced tomatoes
  15. 1 28-ounce can crushed tomatoes
  16. 1 tablespoon brown sugar
  17. 1 15-ounce can coconut milk
  18. Several large handfuls of baby kale
Instructions
  1. Start by prepping all of the veggies. Dice the red onion, celery, carrots, sweet potato and peppers to all the same size (mine were relatively small).
  2. Add about 2 tablespoons of olive oil to a large pot. Once hot, add the minced garlic and diced onion and cook for several minutes, until the onion has softened.
  3. Add the celery, carrots and peppers and cook several more minutes, slightly softening the veggies.
  4. Add the sweet potatoes, and again, cook several more minutes to cook veggies.
  5. Add the black beans and chili powder, paprika, cumin, cinnamon, salt and pepper to the pot. Stir well to incorporate the spices.
  6. Add both cans of tomatoes, brown sugar and coconut milk to the pot. Stir well.
  7. Bring the chili to a boil and then cover the pot and reduce heat. Simmer over low heat until sweet potatoes are tender.
  8. Taste the chili along the way and add more seasoning according to your taste.
  9. Before serving, add several handfuls of baby kale and stir, until kale has wilted.
  10. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

4-Ingredient Pumpkin Smoothie

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Well, it has happened. 

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Pumpkin has made its way to The Dreaming Foodie for the season. 

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While I’m not usually one to stick to certain flavors, like pumpkin, at specific times of the year, I have been thinking of it more than usual lately. 

Maybe it is just the cooler temperatures. I can feel fall in the air. Maybe I’m more of a seasonal eater than I know. Maybe I subconsciously do crave pumpkin more in the fall.

Either way, I have had a pumpkin smoothie on my mind for awhile now. I do love pureed pumpkin. As soon as I have a chance, I plan on picking up a bunch of fresh pie pumpkins, roasting them, and keeping the puree on hand. For now though, I have this canned puree, and love it.

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Not only is pureed pure pumpkin delicious, it carries health benefits. Just Google it. Vitamins, minerals, antioxidants — lots of good stuff for us. 

I don’t think a lot of people associate pumpkin with being a health food, just because it is associated with pumpkin pie. The pumpkin part = good for you, the pie part = not so much. 

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That’s why when I was making this smoothie, I wanted to keep it as healthful as possible. Pumpkin sure does taste good with lots of sugar added, we all know that from pie, but I want to save that indulgence for Thanksgiving. For an everyday treat, I want to keep it better for me. 

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I used bananas and yogurt to sweeten this smoothie. I needed no other sweetener, but if you desire a sweeter pumpkin taste, feel free to add a sweetener of your choice.

The only other ingredient in this smoothie is almond milk. Yep, that’s it. Four ingredients:

-Pureed pumpkin
-Banana
-Yogurt
-Almond milk

Oh, and cinnamon and nutmeg! That is what I used to spice my smoothie up a bit, but if you have pumpkin pie spice, that would be good too! And the amount is completely up to you. Spice it to your liking!

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Like many recipes I have been posting, this recipe is 1) super simple to make and 2) easily customizable.

This recipe is made easily vegan by using almond or coconut yogurt. I use this coconut yogurt and absolutely love it. The smoothie can be made sweeter, or spicier, to your liking. You can use any milk you want to – choose your favorite. And, the recipe I provide makes enough for one smoothie. It is so easily doubled, tripled, etc.

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Oh, and, if you are like me, you will love this smoothie topped with some extra cinnamon and a handful of granola! Yes, eat the granola off the top with a spoon and then sip the rest of the smoothie. Heavenly! 

If you’re looking for a pumpkin treat that is healthy and easy to prepare, you’ve got it! 4-ingredient pumpkin smoothies! 

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4-Ingredient Pumpkin Smoothie
Serves 1
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Ingredients
  1. 1 banana, frozen
  2. 1/4 cup pure pumpkin puree
  3. 1/4 cup yogurt (I used coconut yogurt!)
  4. 1/2 cup almond milk (or your favorite milk)
  5. Cinnamon and nutmeg (or pumpkin pie spice)
Instructions
  1. Place all ingredients into a blender and blend on high, until completely smooth and creamy. Add cinnamon and nutmeg (or pumpkin pie spice) to your liking.
  2. Enjoy!
The Dreaming Foodie https://www.thedreamingfoodie.com/

White Bean Tapenade

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White bean tapenade crostini sounds complicated and fancy, but believe me, it’s so easy to prepare and is so delicious.

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I don’t really have many words to say (type) about this, so I’m going to share with you mostly photos.

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This recipe is from Bon Appetit. I’ve been wanting to make it for awhile, and getting a baguette at the farmer’s market this weekend gave me the perfect opportunity.

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It really takes no time at all to put this together. I had intended to make this yesterday in the late morning/early afternoon, but somehow didn’t get around to starting it until going on six in the evening. Of course, I was a bit panicked because I had missed the best natural light of the day for photos and at that point, I’d be lucky  to get any good light at all. Luckily,  the few, simple ingredients took no time at all to prepare, giving me plenty of time for photos. 🙂

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This would make a great appetizer for a group of people. Or, enjoy it like Greg and I did, as a dinner side dish for two, with leftovers for the next day.

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The recipe can be found here, on Bon Appetit. It is not only easy and delicious, it’s also very customizable. Some people may not prefer a strong lemon flavor in food (my dad), so don’t add as much lemon zest or juice. Use any type of olive you like, or leave them out completely. Use any array of spices you have. Eat it as a crostini, with the bread, or just plain, without the bread. It really is delicious as is, but can be easily changed to fit your taste.

ingredients

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I hope you enjoy this simple, summery dish!