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!
I figured that I have more than enough pizza recipes to get your imagination going for Vegan Pizza Day tomorrow! So, here is an awesome round-up of some fun and creative pizza recipes for you to check out. Just click on the photo, and it will take you to the post.
Mini Veggie Pizza Pies!
BBQ Gardein Pineapple Pizza
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.