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.
Oh, Quiche. This meal brings up so many feelings and memories, ones of comfort and family time; and maybe a little over-indulgence. When I was younger, I would always get really excited when my mom brought out the premade pie dough to thaw out, because I knew what we were in store for later that day. Typically she made two different types of Quiche, one was ham & cheese and the other was spinach & cheese. Both had lots of egg, cheese, condensed milk and probably some other things that aren’t terribly good for you.
But, man, the aroma that they had when they were baking. It would fill the house and hug you, while infiltrating your nasal passages. It was hard to wait for it to cool down until it was ready to eat! Although, I still have that problem, as you can see by my last picture. Now, I’ve made something similar to a Quiche before, and it turned out great. This time I wanted something comforting but still healthy, and definitely convenient.
Here it is, a Broccoli Cheddar Quiche! I had my mom try it out and she gave it her stamp of approval, so I’m pretty confident that you’ll be able to serve this with a smile, knowing that people will like it. While this Quiche isn’t necessarily a labor of love in that it takes a lot of work, it does take some time, so plan accordingly. I’m lucky enough to have premade whole wheat vegan pie crusts at my local Sprouts Market, but you’re welcome to use your favorite 9″ pie crust recipe.
I am trying my darnedest to not start this post out with a series of exclamation points. But, I’m not promising that it won’t happen. What I will say, is that I am very, very excited to be releasing my first eBook — well, for VYA, anyway. Not only that, it’s ALL about pumpkin! Just in time for Thanksgiving, right?
The Great Vegan Pumpkin eBook showcases 20 awesome pumpkin recipes, you’ve got your savory and of course your sweet; plus breakfast, snacks, entrees and dessert! If I was to pick a favorite it would be… Ugh. That’s hard! You know how much I love beer, so I’ll have to go with the Double Pumpkin Beer Float. Because of that, I’ll be sharing the recipe for it with you, today!
Pumpkin ice cream, pumpkin ale and an optional drizzle of pumpkin spice caramel (recipe also in the eBook), make an amazing, adult-pleasing dessert. The best part of all is that it is so easy to make! If you want to serve this as a non-traditional Thanksgiving feast dessert, just make the ice cream right before dinner.
Mic Check, *tap-tap*, 1, 2, 1, 2.. Is this thing on? Holy crap, people, it’s been a hot minute since my last recipe, hasn’t it? I can say with certainty that time has totally gotten away from me, no thanks to travels, exciting projects, and work. First, there was my trip to Michigan, which I briefly touched upon, then less than a week spent at home before I headed out to New York! Exciting stuff, I must say. But, now, I’m home and I’m finishing up The Great Vegan Pumpkin eBook! Yes, this eBook is filled with 20 recipes ranging from savory to sweet and healthy to downright decadent.
Oddly enough, the recipe that I’m showcasing today isn’t in said eBook. I actually made this smoky squash soup for a ladies’ night dinner, yesterday; along with a main course and dessert. What I love most about this, besides the flavors, is that it comes together in under a half hour, it’s oil-free, and the tofu sneaks in a decent amount of protein. Ta-dah! Topped with a crisp kale chip and you have yourself a faux-fancy dish that is perfect for warming up.
I’m also working on a Stuffed Seitan Roast recipe that I’m excited to take on. Nothing against delicious, pre-made holiday roasts, but making your own is just so satisfying. Make sure to check back next week for that recipe!
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 me 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]!