Vegan Applesauce Bread

Vegan Applesauce Bread Vegan Applesauce Bread Vegan Applesauce Bread

Applesauce Bread is a huge holiday tradition in my family. Every Christmas, my mom would make dozens of loaves of applesauce bread, attach a cute Christmas ornament to each, and give them as gifts to family, neighbors, and all of my school, dance, and piano teachers.

This year, my mom decided to switch up her famous recipe by making it vegan! It only took a few small changes, and the bread is as good as ever! The recipe includes an easy egg substitute which really comes in handy whenever you are trying to ‘veganize’ a recipe.

Give this applesauce bread as a hostess gift or enjoy it as an after dinner treat. Whatever you choose, this bread is bound to be a hit!

 (Lori’s) Vegan Applesauce Bread

(makes either 3 regular size or 5 mini loaves)

 INGREDIENTS:

1/3 cup water

3 tablespoons flax seed meal

1 ½ cup sugar

1 cup oil

2 cups applesauce (unsweetened is fine!)

2/3 cups almond milk (or soy milk)

3 ½ cups flour

2 teaspoons baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup vegan chocolate chips

DIRECTIONS:

  1. Preheat oven to 350 degrees
  2. Combine water and flax seed meal in a bowl, stir, and place in refrigerator for 10 minutes (this substitutes for the original 4 eggs in the recipe)
  3. Combine sugar, oil, applesauce, milk, and “egg” in a bowl and stir
  4. Combine flour, baking soda, cinnamon, nutmeg, and chocolate chips in a bowl and stir
  5. Mix dry ingredients in with wet ingredients
  6. Pour batter into loaf pans and fill about ½ way
  7. Bake for 50-60 minutes for regular sized loaf pans and 40-45 minutes for mini loaf pans
  8. Enjoy your cruelty-free holiday treat!!

 What are your favorite holiday baked goods? Share them below!

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Vegan Thanksgiving Recipes

Vegan Thanksgiving

Thanksgiving is just around the corner, and I couldn’t be more excited. Thanksgiving definitely ties with Christmas as my favorite holiday. There’s something so great about waking up, watching the Macy’s Thanksgiving Day Parade in my PJs, and then spending the day in the kitchen with my mom cooking up a storm. The end of a holiday usually makes me sad, but when Thanksgiving is over, it just means its time to start celebrating Christmas! Did I mention I love the holidays?? 🙂

Last Thanksgiving, my family had its first all vegan Thanksgiving meal, and it was amazing—definitely one of my favorite meals ever. Of course I snapped a picture of my plate for Instagram. #veganMy 2013 Thanksgiving meal

My mom and I have already started planning for this year’s Thanksgiving menu. In the process of searching Pinterest for the best vegan recipes, I came across some incredible dishes, so I thought I would share them on The Pace! These recipes are for everyone, so die-hard vegans, get ready to ooh and aah at these recipes, and traditional turkey lovers, think about incorporating one of them into your Thanksgiving meal this year! You will find all of Thanksgiving’s staples below (yes, including vegan gravy and vegan pumpkin pie!). Enjoy!

 

Main Dishes

Glazed Lentil Walnut Apple Loaf from Oh She Glows

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Thanksgiving Meatless Loaf from Fat Free Vegan

Meatless Loaf

Quinoa-Stuffed Acorn Squash from Vegan Yack Attack!

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Sides

The Best Damn Vegan Mashed Potatoes from The Minimalist Baker

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Southwestern Roasted Butternut Squash from Cinnamon Spice and Everything Nice

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Maple Roasted Carrots with Fennel Seeds from Food to Glow

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Mustard-Maple Brussels Sprouts with Candied Pepitas and Pomegranate Seeds from Cara’s Cravings

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Sugarless Cranberry Sauce from Wellness Mama

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Wild Mushroom Gravy from Oh My Veggies

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Desserts

Four-Ingredient Vegan Pumpkin Pie from Lunch Box Bunch

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Deep Dish Apple Crumble Pie from Minimalist Baker

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Enjoy these recipes and follow me on Instagram at @tatumerinmurray to see what my vegan Thanksgiving meal will look like! I hope you all have a joyous, healthy, and safe Thanksgiving!

 

Vegan Pumpkin Chili

It’s a rule of fall: everything tastes better with pumpkin. I found this recipe on Janice Amee’s Gluten Free blog when I was searching for something pumpkin-y to make for dinner. This recipe jumped out at me because it looked easy to make and most importantly, delicious…thankfully, it proved to be both! I made a few tweaks to the Janice Amee’s recipe and posted it below! Note: I added a little bit more spice than what I listed in the ingredients, but my chili ended up having quite a kick to it (which my family enjoyed!). So if your taste buds can handle it, spice it up!

Vegan Pumpkin Chili (serves 4)

INGREDIENTS:

1 Onion, chopped

1 Bell Pepper, chopped

2 Tomatoes, chopped

1 can black beans

1 can kidney beans

1 can 100% Pure Pumpkin

Minced Garlic, 2 tablespoons

Cayenne Pepper, ½ teaspoon

Chili Powder, ½ teaspoon

Ground Red Pepper, ½ teaspoon

Olive Oil

Salt to taste

DIRECTIONS:

  1. Sauté onion, pepper, and garlic (in large sauce pan) in olive oil over medium heat
  2. Add tomatoes, beans (don’t have to drain or rinse, just pour it all in!), and spices and simmer for a few minutes
  3. Add pumpkin, stir, and simmer over low heat for at least 30 minutes (longer it simmers, the more flavorful it will be!). If you want a spicier chili, feel free to add more spices
  4. Serve and enjoy!

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What’s your favorite pumpkin recipe?

Butternut Squash Soup

I just returned to school after spending a glorious week in the South Hills of Pittsburgh with my parents. One of my favorite things about going home is cooking with my mom. On the first night of my week at home, my mom and I put our own spin on a Roasted Butternut Squash Soup recipe that I found on Lemons & Anchovies. This recipe, like most Butternut Squash Soup recipes, calls for a blender, but we went sans-blender this time, and the soup turned out to be delicious! We paired the soup was a delicious autumn harvest bread, and it was a full-on fall food paradise in the Murray home that night!

 Vegan Butternut Squash Soup (serves 4)

INGREDIENTS:

2 butternut squash

2 small or 1 medium onion, chopped

3 celery stalks, chopped

1/3 cup pistachios

4 cups vegetable broth

2 teaspoons Curry Powder

1 teaspoon Sage Powder

Salt and pepper

Olive Oil

 

DIRECTIONS:

  1. Preheat oven to 425°F
  2. Cut butternut squash in half and scoop out seeds
  3. Lay squash (inside facing down) on a baking tray covered in aluminum foil and drizzled with olive oil
  4. Roast for 30-40 or until tender
  5. When squash is tender, allow it to cool, then scrap squash from the skin, and mash
  6. Lightly toast pistachios in olive oil, then grind in chopper or food processor
  7. Lightly caramelize onion in olive oil in a large sauce pan over medium-heat (about 10 minutes)
  8. Add celery and sauté for about another 5 minutes
  9. Add curry powder and sage
  10. Stir in roasted squash and vegetable broth, bring to a boil, then simmer for 5 minutes
  11. Stir in ground pistachios and add salt and pepper, to taste
  12. Simmer for 1-2 minutes
  13. Serve and enjoy!

Breakfast for Dinner

Breakfast for Dinner…who doesn’t love it? A second chance in the day to eat some of the best foods life has to offer. The only problem is, unless I’m chowing down on a stack of pancakes, a lot of breakfast foods just aren’t enough to fill me up after a busy day (an egg white omelet is just not gonna cut it). That’s why this scrambled egg quinoa and veggie recipe is the perfect breakfast for dinner option. Pair it with a colorful fruit salad or a side of home fries, and you will never go back to regular dinner!

Scrambled Eggs with Quinoa and Veggies

INGREDIENTS:

Olive Oil 1 tsp. garlic minced

2 eggs

Spinach (as much as your heart desires, spinach shrinks on the pan)

3-4 mushrooms, chopped

¼ medium onion, diced

1 roma tomato, diced

¼ cup of quinoa

Pepper and other spices to taste

DIRECTIONS:

  1. Bring ¼ cup of quinoa and ½ cup of water to boil, then simmer for 15 minutes until all water is absorbed
  2. Heat olive oil in pan and sauté onion, garlic, mushroom, and spinach
  3. Add eggs to pan and scramble
  4. Add tomato and quinoa to pan
  5. Serve and enjoy!

Photo of vegetables on pan photo of scrambled eggs with quinoa and veggies photo of scrambled eggs and quinoa with veggies

A New Kind of Pasta Night

Okay, so I might have bent the truth just a little bit when I told you taco night was my favorite as a child. Tacos were definitely a close second, but the best of all nights in the Murray household was always pasta night. My mom made pasta a couple times a week, and every time my brother and I smelled those noodles in boiling water, you would have thought it was Christmas.

As I’ve grown, I have learned that eating two huge plates of pasta twice a week is probably not the best decision for my nutrition and health. However, recently I was introduced to a new kind of pasta that brought me right back to chowing down on big plates of my favorite food. Enter…Black Bean Pasta. The only ingredients in this pasta are organic black beans and water! It is cooked just like traditional pasta and tastes delicious with all of your favorite sauces!

I have made this pasta several times for dinner and each time, have topped it off with a different sauce. So far, my favorite has been this tomato bruschetta sauce. No matter what you top it with, black bean pasta is a fantastic, healthy alternative to traditional pasta. My inner-child rejoices…pasta nights are back!!

 

Black Bean Pasta with Bruschetta Sauce

INGREDIENTS:

For Bruschetta Sauce:

3 Roma Tomatoes, chopped

½ tsp. Minced Garlic

6-7 Fresh Basil Leaves, chopped

1/3 cup Extra Virgin Olive Oil

Pepper

 

Black Bean Pasta

 

DIRECTIONS:

  1. Combine all bruschetta ingredients, stir, and cover. Let sit for at least an hour (I had to leave my apartment and run errands or else I would have eaten it too soon!)
  2. Bring water to a boil and add as much pasta as desired. Cook for about 8 minutes and drain in cold water.
  3. Top pasta off with bruschetta sauce and enjoy!

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What does pasta night look like in your home?

 

 

Curried Cauliflower

I really only cook healthy food. Do I only eat healthy food? Of course, not! I love chocolate, ice cream, and french fries way too much to be a 24/7 health-nut! But in my kitchen, I really strive to only put healthy, clean and green ingredients into my recipes. This is great when I’m only cooking for myself, but gets a little more challenging when cooking for others.

Salt and butter are primary ingredients in many of the foods our society eats and loves (and are the reason our favorite foods taste so good!), but I don’t keep either in my kitchen. I have to make up for the absence of salt and butter in my recipes, or my meals will end up lacking flavor and taste. Thankfully, there are many ways to add flavor to a meal without also adding unwanted calories, fat, and sodium. One of my favorite ways to accomplish fantastic flavor is by using curry powder.

Curry powder is made of a super spice called turmeric, meaning it contains powerful antioxidants that help protect our bodies from heart disease and cancer. Any fans of Indian food (me! me! me!) know and love curry, as it is found in many delicious Indian dishes. Trust me, no one will be reaching for the salt shaker or wishing this dish was filled with butter after they take a bite. Warning: Taste isn’t the only sense curry is strong in! Your home will probably smell like curry even after the dishes are done and put away (but, I’m not complaining!)

This recipe was adapted from Naturally Ella (check out her other recipes, they are incredible!)

Curried Cauliflower (makes 2 servings)

INGREDIENTS:

1 medium onion, diced

1 head of cauliflower, cut in bite-sized pieces

1 cup of vegetable broth

½ cup of almond milk

Olive Oil

Curry Powder (the original recipe calls for 2-3 tbps, but I just generously sprinkled it)

½ cup of quinoa

 

DIRECTIONS

  1. Heat oil in pan and sauté onion until soft
  2. Add cauliflower and curry and sauté for 1 minute
  3. Add vegetable broth and almond milk and bring to boil
  4. Reduce to simmer and cook for about 30 minutes, adding curry as needed (cauliflower should be tender)
  5. While this is cooking, bring ½ cup of quinoa and 1 cup of water to boil, then simmer for 15 minutes or until all water is absorbed
  6. When both cauliflower and quinoa are ready, combine and enjoy!

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Are you crazy about curry, too? Share your curry-filled recipes with me in the comment section below!

Taco Tuesday: The Healthy Way

Taco night was my favorite as a kid. I loved coming to dinner with an empty taco shell on my plate and a table full of goodies to stuff it with (it was like an art project you could eat!!). Of course, that was before the other members of my family became vegans so beef and cheese were always staples on the table.

Now, I still enjoy taco nights, but I do it a little differently than I used to. The ingredients may be healthier, but the fun (and the mess) of eating a taco is still the same. Because if you don’t have salsa all over your hands and face, are you actually eating a taco??

(Shout out to my awesome friend, Dylan, for inspiring this recipe!)

 

Lettuce Tacos (makes a lot of tacos 😉 )

INGREDIENTS

Salsa:

¾ can black beans

¾ can kidney beans

1 can corn

2 Roma Tomatoes, diced

1 tsp. Extra Virgin Olive Oil

Pepper & other spices to taste!

 

1 Pack Extra Firm Tofu, sautéed

1 Bell Pepper, sautéed

½ Onion, sautéed

Romaine Lettuce (for shell)

 

DIRECTIONS:

  1. Combine all ingredients for salsa in a microwave-safe bowl and microwave for 1-2 minutes (until warm)
  2. Sauté Tofu (Tip: To make really good tofu, dry it, cut it into slabs, sauté in olive oil on high until golden brown, flip, and remove from pan when other side is golden brown)
  3. Sauté pepper and onion
  4. Fill the lettuce shell with your homemade salsa, tofu, peppers, and onions and enjoy just like a traditional taco!! (Don’t forget the napkins!)

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 How do you do Taco Tuesday? Share your favorite taco recipes in the comment section below!

 

Serving Up a Slice of Peace: Vegan Pizza Recipe

I call it the ultimate peacemaker and not just because no living creatures were harmed in the making of it. These days, the people in our lives bring a wide spectrum of mindsets to the dinner table, and sometimes these differing perspectives can lead to a food-fight (metaphorically speaking, I hope!). Attempting to gather our friends who aim solely to satisfy their taste buds, who are extremely health conscious, and who have ethical views that create many dietary restrictions around a single meal is a challenge and can often result in unpleasant (to say the least) conversation and feelings. Well, wave the white flag, because this pizza, tasty, “green,” and ethically-friendly, is a cease-fire between the diverse diets of our friends and family members. Dinner guests won’t have time to disagree about what constitutes a “normal,” healthy, or ethical diet because they will be too busy agreeing on the deliciousness of the meal in front of them! Sigh…if only all of the world’s disputes could be solved by some veggies and a pizza cutter.

 

Vegan Pizza (Makes two 12” Pizza Crusts)

INGREDIENTS:

Whole Foods 365 Everyday Value Organic Whole Wheat Pizza Crust (My mom, dad, and brother are vegan, so this crust was a huge find! After hunting all over grocery stores, my family finally found a pizza crust that is 100% vegan. Thank you, Whole Foods!)

[For Bruschetta topping]

6 tsp. Olive Oil

2 Large Ripe Tomatoes (Diced)

2/3 Large Onion (Diced)

2 tbsp. Fresh Chives

2 tbsp. Fresh Basil

2 tbsp. Fresh Cilantro

2 Clove Garlic (Minced)-I just used 1 tsp. of minced garlic from a jar

2 tbsp. Fresh Lemon Juice

[Pizza Toppings]

Olive Oil

Whatever vegetables and spices your little heart desires/whatever you have in your kitchen! I topped my pizza with green peppers, broccoli, black olives (sliced), and seitan. I also have used artichoke hearts and mushrooms in the past.

 

DIRECTIONS:

1. Preheat oven to 400 °F

2. Mix bruschetta ingredients in bowl

3. Lightly brush pizza with olive oil

4. Evenly spread bruschetta on pizza crusts

5. Load on those toppings! This is your chance to get creative. I hated the labs I was required to complete last year in college, but this kind of experimenting is right up my alley! Too bad Pizza Topping 101 didn’t fulfill my Science requirement L

**If using a “juicier” toppings, like jarred artichoke hearts, sprinkle some of the oil from the jar on the pizza. If your toppings are not particularly juicy, drizzle olive oil on top of the pizzas before popping them in the oven. The last thing you want is a dry pizza.

6. Don’t forget the crucial final step: Spice it up! Meat and cheese are what gives a “traditional” pizza much of its flavor, so we are counting on spices to accomplish this. I used black pepper, oregano, and red pepper flakes, but get creative during your spice sesh! The best part about this pizza is that is will turn out a little bit different every time you make it!

7. Enjoy! Would you like a side of peace along with your pizza?

Bruschetta

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What toppings and spices did you experiment with? Share your peaceful pizza creations in the comment section!