Vegan pumpkin ginger sugar cookies

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Loafing around one Friday night my step-daughter and I decided it was high time to make some goodies for school again. It’s always important that we do our best to make 100% organic, GMO free, Vegan and DELISH.

When we were still in her life we made food a central theme for our health goals. Sadly we had a hard time in our family being able to bring healthy alternatives to others (at school and even to her mother at home) without sideways looks.

Since my days of teaching kitchens in Vancouver I have always proclaimed that the best way to introduce non-believers, is with dessert. This one hits the mark, spot on!

Ingredients: 

1 cup softened earth balance (soy free)

2 cups raw, organic, unbleached sugar + 1 cup for rolling

1.5 cups pumpkin puree – shelling out your jack-o-lanterns and processing is a real treat if you can

just over 1/2 cup of molasses

2 heaping tablespoons of egg replacer with 8 tbsp of water mixed until smooth

2 tsp vanilla extract (get my homemade recipe HERE)

5 cups unbleached, organic all purpose flour

4.5 tsp baking soda

1.5 heaping TBSP pumpkin spice (get my homemade recipe HERE)

3/4 tsp salt

 

Method: 

My oven is a bit of a pain in the *&& so I preheat the oven for 360. If your oven heats true, preheat to 350.

Either by hand or in a mixer beat butter, and sugar together until creamy. I use a hand blender for this.

Add pumpkin, molasses, egg replacer and vanilla extract mixing until fully combined.

Next, mix all dry ingredients together in another larger bowl  – flour, baking soda, pumpkin spice, salt.

 

Anastacia mixing dry ingredients.
Anastacia mixing dry ingredients.

 

Combine all ingredients until thoroughly mixed – your arms are going to get a workout here as you add in flour.

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This looked a little off to us. Flour ratios were off a bit on the first trial.

 

Refrigerate batter for 1.5 hours minimum. 

 

Remove from fridge, roll into bit-sized balls (smaller than a Timbit), dust in bowl with your reserved sugar, place on a non-stick or greased/parchment tray and bake for 12-14 minutes or until the sides of your cookies begin to firm up. Again, you need to start keeping an eye on them after 10 minutes dependent on your oven.

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Don’t forget to roll them in sugar!

Allow to cool for 5 minutes before removing from baking sheet. Transfer to flat surface or rack to finish cooling.

Makes approximately 60 cookies depending on sizes you roll.

Pumpkin pudding pie – vegan

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I adapted this recipe heavily after trying to find something mainly raw, definitely vegan and definitely quick. This recipe will take you about 30 minutes to complete however, ** there is a setting time of a few hours** for the pudding/pie filling. Please make sure you leave yourself with at least a few hours before chowing down.

Ingredients Pie:

3/4 lg can pumpkin filling

5 tbsp cornstarch

3/4 tsp pumpkin pie spice * try my homemade recipe

1/8 teaspoon sea salt

1 3/4 cup coconut almond milk

3/4 tsp vanilla extract  *try my homemade recipe

Ingredients Crust: 

2  1/4 cups soaked & pitted dates * soak for 45 minutes

2 1/2 cups pecans

1/2 cup unsweetened coconut flakes

1/2 tsp pumpkin pie spice *try my homemade recipe

Method:

Create crust first by placing all ingredients in food processor and pulsing until well mixed and doughy. Mixture should form an easy ball when rolled.

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Press into pie pan (greased with coconut oil if not teflon) and place in fridge.

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Next, create your filling.

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Combine all dry ingredients in a saucepan and whisk. Add pumpkin puree and slowly whisk in milk.

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Place over medium heat and whisk continuously. Once bubbles start and the mixture thickens use a spatula to ensure your mix does not stick to the bottom or sides of the pan.

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Remove from stove top and add vanilla, whisk and let set for 5 minutes. Pour into glass bowl.

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Add Saran wrap to touch the surface of the pudding to prevent “skin” from forming.

Refrigerate for at least 2 hours.

Once set pour mixture into pie shell and let set for another 30-60 minutes. 

Serve with Luna & Larry’s coconut bliss ice cream or a whipped topping of your choosing.

Reference: The minimalist baker

Chocolate & AB protein pudding – Vegan Bodybuilding Series

What real guilt should look like. Me on reload day at Millennium, Oakland. Le sigh.

I have to admit, I’ve sinned. Knowing that peak week was coming and my diet would be ultra boring, I decided to have one final “hurrah” (if you could call it that) and made up a pudding fit for a body building queen.

There is no real picture of this recipe because it’s frankly, not that appetizing to look at…I’m also not going to set up lighting and the camera for the equivalent of brown poi. Sorry babes.

You’ll be seeing this recipe just days after my show….I’ll be looking at this recipe and laughing like “ha ha GIRL, you think THAT was a sin? Watch THIS!”. Really, the day after this post I’m jetting off to Cabo where I will have my first drink in over 4 months. I’m kind of scared.

Enjoy this one, I’ve added some nutritional information as well. I really intended on doing nutritional info on a lot more of my recipes but since I’ve been really dry on the cooking front, I’ll be saving all that new info and excitement for the off season!

Enjoy these, and don’t feel too guilty – you’ll be running your ass off at some point today and it won’t matter. 🙂

Ingredients: 

1 heaping scoop Iron Vegan Chocolate

1 big tablespoon organic smooth almond butter

1 tsp chia seed

Cinnamon or my homemade pumpkin spice to taste

Hot water as desired

Method: 

While you are boiling some hot water on the stove-top put all dry ingredients in a bowl. Slowly add hot water so as not to spill out chia or powder. Mix thoroughly or until paste-like.

Next, add your almond butter and use the spoon you scooped it out with to slowly stir while adding more hot water until desired pudding consistency is found.

I usually let mine sit for about 3-5 minutes to allow the chia to puff up, then stir again and make sure I don’t need any more water.

Eat warm! Serves 1…but honestly, I could eat a quadruple batch of this without batting an eye.

Nutritional information: 

238 Calories

13.4g fat

12.2g carbs

24.5g protein