One of the downsides of living in Southern California is that it may be Autumn on the calendar but it’s only now getting into the mid-70s. What are seasons? I’m usually in Michigan this time of the year, visiting family, but I don’t foresee that happening anytime soon, so I don’t think I’ll actually get a dose of cool weather until January. (Wah, right?) But, I am super thankful that it’s under 80F right now, so I’ve decided that turning on the oven doesn’t seem like a cruel punishment!
If I was to tell you that I didn’t care about pumpkin, I’d be lying. Although, I can definitely say that I love ALL squash and that I think Pumpkin (spice) hogs the spotlight a little too much. Alas, sometimes I just need to satiate that pumpkin craving, and these muffins were perfect for that. I modified the Pumpkin Banana Nut Bread recipe from my Great Vegan Pumpkin eBook, added some ingredients and made them into single-servings for a tasty breakfast idea.
Another thing that I’ve been doing lately is directing more of my attention to my freelance photography work and keeping my portfolio up to date, so if you want to see a little of what I do outside of Vegan Yack Attack, give it a look! The latest post is of the wedding that I shot in early September and I love how the photos turned out!
I’ve also been trying to have more fun with my camera and equipment, so Corey and I have done a couple of random shoots here and there; one of them being a pumpkin shoot (as depicted below)! Did you know that you can buy levitating pumpkins?
Back to the recipe! These muffins are ULTRA-moist, filled with spices, crunchy pecans and rich chocolate chips. Are you drooling yet? Well, there’s also pumpkin, super-ripe bananas and some whole wheat flour for some healthiness. Make these on a Saturday morning for a perfect breakfast snack paired with a warm cup of coffee.
Hey, everyone! I’m back from Miami (actually I’m in a plane so I am not home just yet), and I’ve been looking forward to sharing this post with you for weeks! You probably didn’t know this, but right before Expo West the dudes from The Vegan Zombie and I collaborated on a cooking video and it’s finally ready for you eyes.
When first speaking with Chris and John about what recipe to make, we talked about something that was easy to make, would keep you feeling full for a while and obviously it had to be way delicious. That’s when chia pudding came to mind, but with a fancy, parfait twist. Plus, you cannot go wrong with the combination of peanut butter, chocolate and banana!
Like the Zombie guys have Indy, the German Shepherd, I have my own zombie-fighting dog, Bandit. Look at him, just rearing to go! Okay, so maybe he just needs a nap to get ready for the apocalypse.
You guys! It’s finally time! I posted about receiving a copy of Emily Von Euw’s new un-cookbook, Rawsome Vegan Baking, on instagram a few weeks ago and now I’m ready to share a delicious recipe from it with you. But, first, let me tell you a tid bit about what I think of this raw dessert masterpiece!
Firstly, Emily’s photos are incredibly beautiful and will definitely make you drool, and it seems like there is a photo for nearly every single recipe (which I love). She has sinful-looking cupcakes, tons o’ tarts and small-bite recipes that will healthily tide your sweet tooth over. The best part of all is that the recipes are mostly really easy to make! A couple use a dehydrator, but it’s nothing crazy.
So, if you’re thinking about dabbling in the art of Raw Dessert Making, you should definitely check this book out! Lucky for you, I’m giving a copy away to the fortunate reader that wins the contest below. Oh, and for the record, I made this recipe by halving it and placing it into two mini-tart pans. It was fantastic!
Apparently, I’m feeling pretty Spring-y over here! First, it was the Berry Pineapple Waffles, now these beautiful Mango Cakes? A girl can dream, right? Although I would be lying if I said that I wasn’t excited for the rain we’re supposed to get, this weekend. Drought-be-damned! Maybe I’ll put together a tasty, warming soup..
But, until then, check out these easy, healthy, sweet and supremely tasty raw cakes. Of course cake is a bit of a stretch, but it’s cake-shaped so just go with it. This recipe gives you a chance to use up some of that great Winter citrus to add some sour to this sweet dessert. An added plus is that this isn’t a totally nut-based, raw dessert; I did put coconut it in for some creaminess and texture, but not enough to make it high-fat (in case you’re worried about that type of thing).
These mango cakes would be a great ending to a weekend brunch, and are terrific when paired with a mimosa. So, if you’re looking for a low-effort, delicious, naturally sweet dessert, make these Raw Banana Mango Cakes and let me know how it goes!
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!