It has been a hot minute since the last time I did a cooking video, but after having a reader suggest making a new one the other day, it’s clear that the time has come! And I’m telling you, this is a great recipe for one; it’s easy, tastes amazing and is perfect for this time of year. Plus, like I say in the video, bake a couple mini-loaves of this Pumpkin Banana Nut bread and give them to friends and family at your Thanksgiving festivities for some tasty gifts.
I made a couple of loaves yesterday and brought them to a dinner with a couple of close friends, and even driving there, the scent of them filled my car and made me even more hungry! By the time we were done with dinner, we were full, but someone unwrapped one of the loaves and it was game over. This bread is great with a cup of coffee or tea for breakfast or dessert! Or possibly as a meal substitute, but I wouldn’t know anything about that…
Enough of my babbling, though, I’ll let the video speak for itself! Below are the ingredients and measurements you’ll need to make the recipe.
So, I hope that everyone had a cool and costumed Halloween! Can you believe that it’s November already? It’s going to be 2013 before we know it, which honestly kind of scares me. But, today is World Vegan Day! I think it is pretty awesome that we have the holiday, so have a happy one. Also, back to Halloween, last night I answered the door to trick-or-treaters as a witch! *cackle* While my nephew was a little soldier who was not amused by all of the pictures that we were taking together.
I remember telling you that I was going to share what I ended up carving into my pumpkin, but I’m really bummed about it. I carved a pretty scary face with sharp teeth into a rather large pumpkin and set it outside for the night; but when we brought the pumpkins back in, we thought that they’d be fine on the floor. Turns out, dogs like pumpkin. Who knew? So while I was watching an episode of Castle, Duchess (the basset hound) decided to chew off all of the teeth. Oy. I didn’t get a picture of it before hand, so I’m kind of sad. Oh well!
Also, because it is World Vegan Day, I feel that celebrating with something sweet is absolutely appropriate. This time, I’ve taken pizza and put a little twist on it, making it into some sort of elaborate pumpkin pie type of dessert; that isn’t actually elaborate at all. I hate to say it because it’s kind of embarrassing, but I may have eaten this entire thing throughout last night (as dinner) when handing out candy. O_O Oops. BUT, that should tell you how delicious it is.
This pizza has a thin layer of pumpkin on top of a slightly sweetened crust, with swirls of peanut butter sauce and chocolate, along with some crunchy chopped pecans. If that doesn’t sound fabulous, I’m not sure if you’re in the right place.
It has been almost 3 months since my last oatmeal recipe here on Vegan Yack Attack, and if you’ve been following me for a while you know that this is crazy. I guess it does make sense, because that was at the beginning of Summer; but, now I bring oatmeal back to you with a bang! Okay, maybe not a literal bang, but this oatmeal has some crazy-good flavors in it and it was the perfect thing to fill me up this morning. Especially after making a fresh batch of almond milk (always messy, as seen below, and with only almonds and water), and realizing that my boyfriend may have gotten me sick. :/
Maybe it’s better that I was feeling slightly out of it this morning, or else I wouldn’t have had a chance to enjoy this creamy, citrusy goodness in a bowl. At first, it tasted almost like a Pumpkin Orange Creamsicle, then you add the cranberry and a touch of cinnamon to the mix and it really brings it home. I know that I’ll be making this for breakfast again, very soon.
If I try it out in the slow cooker tonight, I might be able to enjoy some in the morning before my garage sale! Oy.. I don’t think I’m ready for it.