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.