Vegan Pumpkin curry

This recipe comes from my friend Missa. May she eventually get around to writing her own recipe book. Thanks, Missa!

This is another stolen picture, but it looks about right. 

Ingredients

1 can pumpkin (plain pumpkin, NOT pumpkin pie mix!!!)
1 can chick peas
1 quart of broth (try 'Not Chicken')
Yellow curry powder to taste
Garam masala to taste
Cumin
Turmeric
Clove
Ginger

Directions

1. Combine all ingredients in a pan.
2. Heat until barely simmering and cook for 10 to 15 minutes, just to develop the flavors.
3. For a creamier, richer option, add a couple heaping spoonfuls of Sour Supreme & mix well.
4. Serve over rice, possibly with some fresh chives as a garnish.

You could also do this the long way if you really wanted, steaming the pumpkin & blending it, soaking the chickpeas overnight and pre-cooking them, etc, but that just reeks of effort. This recipe is so fast, it's practically fast food. Actually, it would take me longer (and cost more) to drive 3 miles, buy fast food, and get home again. Score!

Vegan Cheese Danish

This recipe comes from my friend Missa. May she eventually get around to writing her own recipe book. Thanks, Missa!

Thank you, internet & Google, for so many pretty pictures that are totally unrelated to the actual recipe below!

Ingredients

1 Bread for toast (or use pastry dough if you want to get fancy)
1 pack soft silk tofu, blended until creamy
½ cup maple syrup
2 TBLSP nutritional yeast

Directions

1. Mix ingredients and spread on bread (or dip the bread in the batter)
2. Toast on broil until brown

Vegan Fried 'Chicken'

EcoPunk does not normally go in for deep fried stuff, but next time Thanksgiving rolls around, and everyone is enjoying deep fried turkey, I think I'll bring some of this and see if I might be allowed to fry mine first, so I can have a special treat too! (or maybe I'll just eat the turkey. After all, I'm only eating vegan to make it easy to keep the extra pounds off. I still wear leather and enjoy a little meat occasionally!)

From “Virgin Vegan: The Meatless Guide to Pleasing Your Palate,” by Linda Long. The original called for 1 1/2 quarts of vegetable broth, 6 cups of flour and 1 1/2 quarts of beer. We had so much extra that we reduced those amounts.

Another shamelessly hijacked picture. But it looks just like this recipe, I swear! It might even be the exact same thing!

Ingredients

1 (16-ounce) package firm tofu

Marinade:

2 teaspoons dried sage

1/2 teaspoon each garlic powder, onion powder and ground black pepper

1/4 teaspoon each rosemary, dried thyme, paprika and turmeric

1/3 cup nutritional yeast

4 cloves garlic, peeled and smashed

3/4 teaspoon salt

3 cups vegetable broth

Coating:

3 cups all-purpose flour

1 tablespoon paprika

2 teaspoons each dried sage, turmeric

1/2 teaspoon each dried thyme, garlic powder. marjoram and ground black pepper

1/4 teaspoon cayenne

3 teaspoons baking soda

1 tablespoon salt

3 cups (24 ounces) beer

Vegetable or peanut oil for frying

Directions

FIRST DAY: Cut the tofu into 4 slices, then slice again into long triangles. Place in a covered container and freeze overnight.

SECOND DAY: Combine the marinade ingredients (sage, garlic powder, onion powder, black pepper, nutritional yeast -- not bread yeast -- garlic, salt and broth in a large bowl. Add the tofu, cover and refrigerate at least three hours and preferably overnight (or longer).

THIRD DAY: Combine all the coating ingredients expect the beer and oil. Divide between three wide bowls. Slowly whisk beer into one bowl, making a batter that’s thin enough to just coat your finger.

HEAT oil about 1/2 inch deep in a wide, heavy skillet over medium-high heat.

REMOVE each piece of tofu from the marinade, then dredge in order: In flour, into beer batter and then in flour. Add to hot oil and cook until brown and crispy on one side. Turn with tongs and brown the second side. Drain on paper towels.

YIELD: 4 servings.

Read more here: http://www.charlotteobserver.com/2013/02/05/3835316/yes-you-can-make-tofu-taste-like.html#storylink=cpy#storylink=cpy

Vegan Lasagna

This recipe was given to me by my friend Missa, who is possibly the world's greatest vegan chef. She makes health food taste like traditional 'soul food' recipes, but won't stick to the waistline. I keep telling her that she needs to write a recipe book and share her wealth of vegan recipes, but until she gets around to it...

Picture was shamelessly hijacked from another site to tempt your creativity. It is not a picture of this actual recipe. Sorry!

Tofu Ricotta:

2 packs of extra firm tofu, well drained.
2 Tablespoons of Bragg's nutritional yeast
2 teaspoons of agave nectar
1/2 cup fresh squeezed lemon juice
pinch of salt & pepper

1. blend all ingredients together in a bowl and mash with a for until it is very well mixed and about the crumbly consistency of ricotta cheese. Cover and store in the fridge until needed. This can be made a day in advance.

Vegetable Sauce:

You can use whatever veggies you want, but if you cannot think of a good combination, try this. You will need a lot of veggies, so make a very generous amount.

2 large yellow onions

1/2 head of garlic, crushed

4 cans of diced tomatoes, 32oz per can

1 carrot, grated or blended

10 fresh mushrooms, cleaned

1 (or more) bunch of fresh spinach, cleaned

Oregano, Thyme, Marjoram & Basil to taste

For a New Mexico twist try adding some Green Chile

1. Put about half an inch deep of olive oil in a deep pan or stew pot. 
2. Dice all the veggies and saute them in the oil. 
3. Drain off excess oil and either squash the veggies with a potato masher, or run them through a food processor to get a thick & chunky sauce, somewhat like thick spaghetti sauce.
4. Store veggie sauce in a sealed container in the fridge. This part can also be made a day in advance.

Vegan 'Meat'

2 cups of dry TVP (we like Bob's Red Mill brand)

2 tablespoons of Bragg's Liquid Aminos

1. Put TVP and Liquid Aminos in a large bowl and cover with boiling water. You can add bullion cubes to the water if you want to flavor it, we like Not Chicken and Not Beef vegan bullion cubes.
2. The TVP will soak up the water in a few minutes. fluff it with a fork occasionally, and allow it to sit until all the water is absorbed. This part will not keep very well, so it is best to do it within a few hours of actually making the lasagna.

Bechamel Sauce

4 Tablespoons of Earth Balance butter substitute

1 Tablespoon of wheat or spelt flour

1 cup of soy milk (use plain, the vanilla kind would taste strange here)

Pinch of nutmeg

1. In  a sauce pan heat the Earth Balance until melted.
2. slowly add the flour while stirring constantly. Mixture should get thicker and bubbly.
3. SLOWLY add the soy milk a little at a time. Stirr constantly until the mixture gets about as thick as cream.
4. Add nutmeg
5. This should be the last thing that you do, immediately before building your lasagna. This cream will not keep very well in the fridge.

Build the Lasagna

1 or 2 glass or ceramic lasagna pans

Olive oil or coconut oil to grease the pans

3 or 4 bags of Daiya Mozzarella vegan cheese (shredded)

2 or 3 packages of dry lasagna noodles

Sour Supreme (Vegan Sour Cream substitute)

(EcoPunk recommends using a soup ladle to apply and spread each layer, it is easier than using a spatula or a spoon!)

1. Place the Sour Supreme in a bowl with a couple spoonfuls of cool water and whisk until smooth. It should be pretty thick. Coat the lasagna noodles in this before adding them to the lasagna for an extra-decadent twist, this will make the dish extra creamy and rich.
2. In a well-greased glass or ceramic lasagna pan, spread a little Bechamel sauce on the bottom and then add a layer of dry lasagna noodles. If there is a little space left over at the edges, don't worry, the noodles will expand as they cook, they don't have to be very snug. Do not pre-cook the noodles, you need them to soak up the extra juices with this recipe, otherwise you will get Lasagna Soup.
3. Add a layer of the veggie sauce, then the TVP 'Meat', then the Tofu Rocotta mix, then the Daiya cheese. Go easy on the Daiya cheese, you only need a light sprinkle on each layer. 
4. Continue layering in this order until there is about half an inch of space left at the top of the lasagna pan:
• Bechamel Sauce
• Lasagna Noodles coated in Sour Supreme
• Vegetable Sauce
• TVP 'meat' substitute
• Tofu Ricotta mix
• Daiya Mozzarella 
5. When there is only half an inch left, spread a generous layer of Daiya cheese over the top.
6. Cover each pan in a tinfoil 'tent' to retain moisture.
7. Cook at 375 degrees for 45 minutes to an hour, or until the noodles are tender. Then remove the tinfoil and brown the top (this recipe is for elevation of 7000 feet or higher, adjust temp & time for lower elevations!)
8. Allow to rest & cool for a few minutes before serving (this also helps release any excess juices as steam). 

This dish freezes well, so you can make lunch-sized portions and freeze them for later use as microwave-ready meals. 

Enjoy!

Vegan "Eggs" Benedict

http://www.chooseveg.com/display_recipe.asp?recipe=26

Ingredients

1 lb. extra firm tofu 1/4 cup apple cider vinegar 1/4 tsp. salt 1/4 cup olive oil 4 Tbsp. nondairy margarine (such as Earth Balance) 8 oz. nondairy sour cream (try Tofutti brand: www.tofutti.com) 1 tsp. paprika 1/2 tsp. nutmeg Pinch of cayenne 1 Tbsp. lemon juice 4 vegan English muffins, toasted (or 8 slices of toast) 8 slices of faux Canadian bacon (try Yves brand: www.yves.com) 8 slices of tomato Directions

1. Preheat the oven to 450°F. 
2. Drain the tofu, cut it into 8 slices, and arrange it in a single layer in an oiled 9"x13" baking dish.
3. In a small bowl, whisk together the vinegar, salt, and olive oil and pour the mixture over the tofu. 
4. Bake the tofu for 20 minutes, basting it occasionally and turning it over after 10 minutes. Pour off any excess liquid and bake the tofu for a few more minutes-until it is brown and crispy.
5. To make the hollandaise sauce, melt the nondairy margarine in a small saucepan over medium heat. Stir in the nondairy sour cream, paprika, nutmeg, cayenne, and lemon juice. Make sure that the mixture is heated through but don't allow it to boil.
6. Top each English muffin half or slice of toast with a slice of tofu, Canadian "bacon", tomato, and a generous spoonful of hollandaise sauce. Serve immediately.

Vegan "Blissed" French Toast

http://www.chooseveg.com/display_recipe.asp?recipe=24

Ingredients

1 1/2 cups water 3 Tbsp. soy flour or unbleached pastry flour 1 Tbsp. corn starch (or arrowroot powder) 1 Tbsp. organic sugar or other sweetener 1/4 tsp. almond extract Pinch sea salt Pinch cinnamon 2 Tbsp. organic coconut shortening (Spectrum), melted 1/4 tsp. turmeric French bread Directions

1. Puree all ingredients in a blender. 
2. Put in skillet or pan on stovetop and heat while whisking until thickened, remove from heat, and let cool slightly. 
3. Get some slices of French bread. Let it soak in the batter. 
4. Heat a skillet and add a touch more coconut shortening, then brown the soaked bread on each side. 
5. Serve with pure maple syrup.

EcoPunk thinks this would be even better cooked in Earth Balance, drenched in fresh berry syrup! (Throw your favorite berries in a pan with a little water or juice (add honey if you want) and boil until you have a hot fresh berry topping!.


**************
This recipe comes from my friend Missa. May she eventually get around to writing her own recipe book. Thanks, Missa!

Ingredients

½  cup soy milk
2 tablespoon of flour
1 tablespoon of Bragg's nutritional yeast
¼ Teaspoon of powdered cinnamon
1/8 Teaspoon of powdered nutmeg
Dash of powdered  clove

1 Teaspoon vanilla extract

Bread

Directions

1. Mix all ingredients in a large bowl except for the bred
2. Dip bread into the mix. Don't let it soak too long or you will get soggy bread, 
3. Place into hot skillet, cook with earth balance butter.

Basic Homemade Harissa Recipe

http://www.foodrepublic.com/2012/11/27/basic-homemade-harissa-recipe

Dear Mom & Dad,
After months of searching for harissa to give you, I have finally found an even better solution: How to make your own. It turns out to be fairly simple to make. May your stock never run dry again!
Love,
Ecopunk


Level of Difficulty: Easy

Prep Time: 30 minutes

Cooking Time: 5 minutes

Servings:1 (1/2 pint) jar

Ingredients

2 1/2 teaspoons caraway seeds, undefined

2 1/2 teaspoons coriander seeds

2 1/2 teaspoons cumin seeds

5 fresh red chilies, halved and seeded

5 dried guajillo chilies, soaked in warm water, drained and seeded (reserve the liquid)

8 garlic cloves

leaves from a small bunch of cilantro

juice of one lemon

1 1/4 cups olive oil, plus more for storing

3/4 teaspoon salt, or to taste

Directions:

1. Toast the caraway, coriander and cumin seeds in a dry saucepan. Heat them for three to four minutes, until they start to release their fragrance. Pound in a mortar and pestle.
2. Put the spices with all the other ingredients into a food processor and puree. You should get a thick, but not solid, paste. Add a little of the chile soaking liquid to help you get the right texture.
3. Put into a small sterilized jar and pour a film of oil on top. Store in the refrigerator — make sure it is always covered by a layer of oil — and use within four months.

Vegan Spiced Lentil Soup with Coconut Milk

http://www.sproutedkitchen.com/home/2012/10/2/spiced-lentil-soup-with-coconut-milk.html

Recipe adapted from The Travelers Lunchbox who adapted it from Once Upon a Tart

The recipe calls for green lentils. I used a mixture because I have a large amount of them and they worked just fine. Split or red lentils will likely get too mushy here. I used 4 cups broth because I like my soups on the stewy side, if you prefer more broth to you soup, add another cup or two when cooking the lentils.

Ingredients

1 1/2 cup lentils, rinsed (green suggested)

4 cups low sodium vegetable broth

1 1/2 tsp. tumeric OR curry powder

2 tsp. dried thyme or 1 Tbsp fresh thyme leaves

1 Tbsp. coconut oil

1 large yellow onion, diced

2 stalks lemongrass, outer layer removed, lower portion finely minced

1 tsp. sea salt, plus more to taste

1/2 tsp. cardamom

1/2 tsp. cinnamon pinch of red pepper flakes to taste

pinch of fresh grated nutmeg

1 1/4 cup coconut milk (use full fat, just believe me)

3 Tbsp. lemon, lime or orange juice

a few handfuls of swiss chard, spinach or kale

1 cup flake coconut, toasted (optional)

chopped cilantro, for garnish (optional)

Directions

1. Add the rinsed lentils, broth, thyme and tumeric or curry powder to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes.
2. While the lentils cook, heat the coconut oil in a pan. Add the onion and saute until just browned. Add the lemongrass, salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.
3. Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add as you prefer. Finish with the citrus juice and serve warm with toasted coconut flakes and cilantro on top.

Vegan Chickpea Soup

http://www.bonappetit.com/recipes/2013/02/chickpea-soup

Ingredients

1 1/2 cups dried chickpeas, or 3 15-ounce cans chickpeas, rinsed
3 tablespoons olive oil
2 large onions, coarsely chopped2
4 garlic cloves, chopped
1 sprig thyme
1/2 cup dry white wine
4 cups vegetable broth
Kosher salt
1 bunch broccoli, stems reserved for another use, cut into small florets
Flat-leaf parsley and fresh tarragon leaves (for garnish)

Directions

1. If using dried chickpeas, place in a medium bowl and add cold water to cover by 2-inch. Let soak overnight in refrigerator. Drain chickpeas.
2. Heat oil in a large heavy pot over medium heat. Add onions, garlic, and thyme sprig; cook, stirring occasionally, until onions are soft, 10-15 minutes. Add chickpeas and wine. Bring to a rapid simmer; cook until wine is reduced by half, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer until chickpeas are very soft, 1 1/2-2 hours for dried chickpeas, or about 30 minutes for canned. Discard thyme sprig.
3. Working in batches, purée chickpea mixture in a blender or with an immersion blender, adding water by 1/2-cupfuls if needed, until smooth. Season with salt. DO AHEAD: Chickpea soup can be made 1 day ahead. Let cool; cover and chill.
4. Meanwhile, cook broccoli in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain; rinse under cold water.
5. Reheat soup. Divide soup among bowls and garnish with broccoli and herbs.

Read More http://www.bonappetit.com/recipes/2013/02/chickpea-soup#ixzz2K6EU431Z

Vegan Blood Orange Sorbet

http://leitesculinaria.com/84032/recipes-blood-orange-sorbet.html

Quick Glance
 10 M to make
 1 H to freeze
 Makes 6 to 8 servings



Ingredients

1/4 cup cold water
1 cup granulated sugar, or less to taste
2 cups blood orange juice, preferably freshly squeezed (from about 10 blood oranges)
1 tablespoon lemon juice



Directions

1. To make the blood orange sorbet, combine the water and sugar in a small heavy-bottomed saucepan over medium heat. Bring just to a boil, whisking to dissolve the sugar. (If you prefer a not-so-sweet sorbet, you may wish to add just 3/4 cup sugar for starters, then taste and go from there.) Remove the pan from the heat and whisk in the blood orange juice and lemon juice. Pour the mixture into a shallow pan or bowl and refrigerate until completely chilled, 1 to 2 hours.

When the mixture is cold, pour it into an ice-cream maker and process according to the manufacturer’s instructions. If a soft sorbet is desired, serve immediately. If a firmer sorbet is desired, transfer the sorbet to an airtight glass or plastic freezer container, cover tightly, and freeze until firm, at least 4 hours.

Vegan Roasted Eggplant and Leek Salad

http://www.seriouseats.com/recipes/2013/01/charles-phans-roasted-eggplant-and-leek-salad-recipe.html

Ingredients

4 Rosa Bianca or globe eggplants (about 3 1/2 pounds total)

Kosher salt

12 baby leeks, white and light green parts only, halved lengthwise

4 tablespoons olive oil

Freshly ground black pepper

1 1/2 cups loosely packed fresh cilantro leaves, coarsely chopped

1/2 cup spicy soy sauce

1 tablespoon freshly squeezed lime juice

Directions

1. Trim the stem end of each eggplant, peel and slice lengthwise into 1-inch slices. Sprinkle with salt and set aside to drain, 1 hour. After an hour, pat slices dry with a paper towel.
2. While the eggplant slices are draining, prepare a medium fire for direct heat grilling in a charcoal grill (you should be able to hold your hand 1 inch above the grate for only 4 to 5 seconds).
3. When the coals are ready, drizzle the leeks with 2 tablespoons of the oil and sprinkle with salt and pepper. Place the leeks on the grate and cook, turning as needed, for about 15 minutes, until soft and charred in spots. Transfer to a plate, cover with plastic wrap, and let steam while you cook the eggplant.
4. Drizzle the eggplant slices on both sides with the remaining 2 tablespoons oil, then sprinkle on both sides with salt and pepper. Grill the slices, turning occasionally, for about 20 minutes, until very soft and browned.
5. Remove the eggplant slices from the grill. When cool enough to handle, cut into 1/2-inch cubes and transfer to a serving bowl. Cut the leeks crosswise into 1-inch-thick slices and add to the eggplant. Add the cilantro and toss to combine.
6. In a small bowl, whisk together the spicy soy sauce and lime juice. Pour
7. over the eggplant-leek mixture and toss to coat evenly. Season with additional salt and pepper and serve.

Vegan Crispy Lemon Roasted Brussels Sprouts

http://whatsgabycooking.com/crispy-lemon-roasted-brussels-sprouts/

 

Ingredients

2 lb Brussels Sprouts
4 tbsp olive oil
1 tsp kosher salt
3/4 tsp freshly ground black pepper
1-2 lemons
more salt and pepper as needed

Directions

1. Preheat oven to 450 degrees F.
2. Cut off the bottom ends of the Brussels Sprouts and discard. Cut the remaining part in half and place into a large bowl. Drizzle with olive oil, salt and pepper and give it a good mix. Spread this mixture onto a baking sheet.
3. Place the baking sheet into the oven and roast for 40 minutes. Remove the baking sheet every 15 minutes while roasting and give the Brussels Sprouts a good toss to make sure they are evenly roasting and browning. 10 minutes before they are done, squeeze an entire lemon on top of the vegetables and then cut the lemon up and throw it onto the baking sheet and place back into the oven to finish roasted.
4. Once the edges are crisp and brown, remove the baking sheet from the oven. Taste and adjust seasonings if needed. Serve immediately.

Vegan Chocolate Mousse

www.theearthdiet.com

Ingrdients

1 ripe avocado
2 Tablespoons Cacao powder (giver or take)
2 Tablespoons pure maple syrup (giver or take)
...Also quite good with a ripe banana added too! (EcoPunk's addition)

Ecopunk found that one avocado makes 2 generous helpings. This stuff is super rich and filling, a little goes a long way!

Directions

1. Blend until smooth. Refrigerate if you want it cold. Eat it promptly, because avocado gets all yucky and turns black after a little while. Cover the Mousse with saran wrap to keep it fresh a bit longer, so that it is not exposed to air.
2. Enjoy!

Note: I'm told by friends that this is also great as a frozen treat if you make freeze-pops out of it!

Lemon Garlic Aoli

(this one is NOT VEGAN) (The image below is not the same recipe, but it should be close to this appearance. I just put this picture here to tempt your taste buds!)

Ingredients

4 free range egg yolks
2 cloves garlic
3/4 cup extra virgin olive oil
1 lemon or lime juiced
sea salt and cayenne pepper to taste

Directions

1. Place yolks and garlic in the bowl, blend until smooth
2. Add half of the olive oil and blend, ten add the remaining evoo until completely combined
3. Finally add the sea salt , cayenne, and lemon juice and blend

Vegan Baked Carrot and Sweet Potato Fries

https://www.facebook.com/photo.php?fbid=300073330110333&set=a.283751535075846.65209.261295510654782&type=1&theater

Ingredients

1 sweet potato, washed and cut into 1/2 inch wide strips
6-8 carrots, washed and cut into 1/2 inch wide strips
2 tablespoons olive oil
2 tablespoons dried herbs (try parsley, rosemary, or thyme)
1 teaspoon salt
1/2 teaspoon pepper

Directions

1. Preheat oven at 400°F. Cut sweet potato and carrots into french fry strips. In a large baking sheet, toss carrots and sweet potatoes with olive oil, dried herbs and salt & pepper.
2. Arrange in a single layer and make sure to flip the fries over two or three times to brown evenly. Bake for about 40 minutes, or until golden brown and crisp. Serve with garlic aioli.

Vegan Pumpkin Raisin Walnut Bread

http://www.dailybitesblog.com/2012/10/23/pumpkin-raisin-walnut-bread/


(vegan & gluten-free) | Makes 2 small loaves

Note that this recipe calls for pure pumpkin puree, NOT pumpkin pie filling. If you’re using homemade pumpkin puree, make sure it is very well drained and not watery.-

Ingredients

3 tablespoons ground flaxseed
6 tablespoons warm water
1 cup teff flour (Bob's Red Mill Whole Grain Teff Flour)
½ cup arrowroot or tapioca starch
1 teaspoon baking soda¼ teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
½ teaspoon sea salt1 cup pure pumpkin puree
⅓ cup virgin coconut oil, melted, or extra-virgin olive oil
⅓ cup Grade B maple syrup or honey (or a blend of both to equal ⅓ cup)
1 tablespoon blackstrap molasses
1 teaspoon vanilla extract
⅓ cup walnuts or pecans, chopped (optional)
⅓ cup raisins

Directions

1. Preheat the oven to 350ºF. Grease 2 small mini loaf pans with coconut or olive oil. (The pans I use are about 6×3 inches.) In a small bowl, whisk together the flaxseed and warm water. Set aside.
2. 
   
3. In a large bowl, whisk together the teff flour, arrowroot or tapioca starch, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. In a small pot over medium heat, whisk together the pumpkin, oil, maple syrup or honey, molasses, and vanilla. Cook, whisking often, until everything is melted and smooth. Remove from heat and whisk in the flaxseed mixture.
4. 
   
5. Pour the wet ingredients into the flour mixture and stir to combine thoroughly, resulting in a thick batter. Stir in the nuts and raisins. Divide the batter evenly between the 2 pans.
6. 
   
7. Bake for about 35 minutes until dark brown and a knife inserted into the center comes out clean. Cool the loaves in the pans for 5 minutes, then turn out onto a wire rack to cool completely before slicing. Store sliced bread in an airtight container in the refrigerator or freezer.
8. 
   
9. For nut-free: omit the nuts or replace them with toasted pumpkin seeds.

Vegan Whipped Coconut Pudding

http://wholenewmom.com/recipes/coconut-pudding-a-k-a-dairy-free-whipped-cream-substitute/

Makes 1 cup 

 Ingredients

1 cup additive free coconut milk

4 tsp. gelatin (EcoPunk wants to try this with arrowroot instead)

1 Tbs. honey 

1/4 tsp. ground ginger (these spices can be omitted for a Plain Whipped Cream-y taste)

1/8 tsp. ground cardamom

1/8 tsp. ground nutmeg

Directions

1. In a small bowl, stir together 1/4 cup coconut milk and the gelatin (or arrowroot).  This ensures the gelatin dissolves without clumps.
2. Heat the remaining coconut milk in a small saucepan.  When simmering, whisk in the softened gelatin mixture.  Whisk until dissolved.
3. Place in the fridge until set, at least 4 hours.
4. When gelatin is set, scoop it out into a food processor or blender.
5. Add the sweetener of your choice and the spices.  Pureé until creamy, about 2-3 minutes.
6. Taste and adjust sweetener/spices, if needed.

Vegan Unbelievable Almond Butter Banana “Fudge”

http://www.beyondthepeel.net/2012/07/healthyalmondbutterfudge.html

Ingredients

1/2 cup coconut oil

1/2 cup almond butter

1/8  to 1/4 cup of raw honey

1/2 of a banana, mashed

1 tsp vanilla extract

Directions

1. Place all the ingredients in a small pot. Heat over low heat until things get melty, about 30 seconds. Blend with an emulsion blender until the mixture is smooth. Alternately a food processor would work and you can skip the melting process but blend for longer.
2. Pour into a small 3 x 5 mini loaf pan lined with parchment paper or pour into silicone molds. Allow the mixture to cool in the freezer or fridge into solid. Slice into small 1 inch by 1 inch squares or slices. Because of the coconut oil, these will melt if not kept in the fridge or freezer.