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/ Posted by robochorom

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/ Posted by
vegelutions:

Ginger Sage Butternut Squash Soup - Source
Ingredients:
1 cup canned organic pumpkin (or use fresh roasted if you have on hand)
4 cups butternut squash cubes
1 Tbsp ginger powder
1/3 cup grade B maple syrup
2 Tbsp vegan buttery spread (add more for a richer, more buttery soup)
1/2 tsp pink sea salt
1/4 tsp cinnamon
4 leaves fresh sage, torn
1/2 cup+ plain soy milk (or other non-dairy milk)
Directions:
1. Add 4 cups of water to a large pot. Bring to boil. Add in butternut squash cubes and a pinch of salt. Boil until squash is tender - but not falling apart.2. Drain the squash and add to a Vitamix or high speed blender. Add in the pumpkin, spices, and all the remaining ingredients. For the soy, start with 1/2 cup and keep adding until your soup reaches your desired thickness.3. Blend. Serve immediately - warm. Or you can simmer on the stove until ready to serve. Garnish with fresh sage leaves.

vegelutions:

Ginger Sage Butternut Squash Soup - Source

Ingredients:

  • 1 cup canned organic pumpkin (or use fresh roasted if you have on hand)
  • 4 cups butternut squash cubes
  • 1 Tbsp ginger powder
  • 1/3 cup grade B maple syrup
  • 2 Tbsp vegan buttery spread (add more for a richer, more buttery soup)
  • 1/2 tsp pink sea salt
  • 1/4 tsp cinnamon
  • 4 leaves fresh sage, torn
  • 1/2 cup+ plain soy milk (or other non-dairy milk)

Directions:

1. Add 4 cups of water to a large pot. Bring to boil. Add in butternut squash cubes and a pinch of salt. Boil until squash is tender - but not falling apart.

2. Drain the squash and add to a Vitamix or high speed blender. Add in the pumpkin, spices, and all the remaining ingredients. For the soy, start with 1/2 cup and keep adding until your soup reaches your desired thickness.

3. Blend. Serve immediately - warm. Or you can simmer on the stove until ready to serve. Garnish with fresh sage leaves.

/ Posted by perfectiontoday
/ Posted by yackattack
yackattack:

Happy Raw Wednesday, everybody! Here are some of the refreshing ingredients in my Orange Juice without the Oranges, check out the wonderfully raw recipe at Vegan Yack Attack!

yackattack:

Happy Raw Wednesday, everybody! Here are some of the refreshing ingredients in my Orange Juice without the Oranges, check out the wonderfully raw recipe at Vegan Yack Attack!

/ Posted by yackattack
yackattack:

Breakfast so good, you’ll think it’s dessert! Pumpkin Pie Oatmeal to start your day off with, yum!
Recipe at Vegan Yack Attack!

yackattack:

Breakfast so good, you’ll think it’s dessert! Pumpkin Pie Oatmeal to start your day off with, yum!

Recipe at Vegan Yack Attack!

Pumpkin Spice Bread ↘

stylenerror:

image

I have been meaning to make this bread for a few weeks now but something always comes up! I was hoping to make it before Halloween but pumpkin bread is still ‘of the season’ all the way until Christmas in my opinion; maybe even until New Years!

Very simple recipe (it does call for a LOT of sugar though, 2 cups!). We were able to find organic pumpkin puree from Trader Joe’s, so that’s pretty awesome. Everytime I open a can of pumpkin puree I think of baby food strained carrots and it makes me feel a little ill, but I tasted it and it was pretty mellow; obviously nothing like carrots.  I was so tempted to use 100% whole wheat flour over the white A/P but I didn’t want to start changing things until I’ve successfully made the recipe at least once. That way, if it turns out crappy I know it was the alterations and not just a shotty recipe.

I didn’t have two loaf pans, so I made one batch regular and then mixed in a 1/2C of chopped walnuts in the remaining batter and baked that off once the other one was done. Aaand… I think I under-filled the first loaf but not by too much; it still looks like a loaf, just a little short.

Unfortunately, both breads came out a touch gummy and I probably could have left them in the oven a little longer. I think the batter was just a touch too wet with the addition of applesauce. There’s also some flavor that hits you too strongly; I’m thinking it’s either the ground cloves or the nutmeg. Either way something just isn’t melding correctly with the other flavors (IMO). I most likely wouldn’t try this recipe again.

For the photo: I sliced the bread on the thicker side and also a bit crooked so it isn’t as aesthetically pleasing as I might have liked but that was my fault. Jas still took a great photo.

Recipe from The Joy of Vegan Baking, page 65

/ Posted by fattiesdelight
fattiesdelight:

Spring Veggie Soup 
Seed bread recipe here

fattiesdelight:

Spring Veggie Soup 

Seed bread recipe here