Happy Halloween!

Carved by my husband and two wonderful children. :)

I cleaned the seeds, seasoned, and roasted them. Fun for everyone, and the seeds turned out pretty good too.

For anyone curious, I tossed the seeds with 1 tablespoon melted earth balance, 1 teaspoon soy sauce, and 1/2 tsp garlic salt. Roasted the seeds at 300 degrees for 30 minutes stirring halfway through cooking time.

Comments

Post a Comment

Popular posts from this blog

Cool, Creamy, and Delicious

Image
Vegan Cherry Cream Cheese Pie My husband has been craving the Cherry Cream Cheese Pie he remembers from the summers before we went vegan. Our kids are less picky just wanted something sweet and cool. Today, I realized I was up to the task with a little help from Mama Pea with a vegan version of sweetened condensed milk . It looks like the old pie, it smells like the old pie, and yes, it tastes like the old pie. You can't see it, but I am definitely doing a victory dance here. As always, my non-dairy milk of choice for the sweetened condensed is So Delicious Coconut Milk. You are lucky I was able to get a camera shot of this. it is disappearing fast. Next time, I might try adding another 4 oz of Cream Cheese substitute or using full fat canned coconut milk instead of So Delicious for the non dairy sweetened condensed milk to try for a thicker consistency, but the taste was awesome, as is.  Seriously, you should try it right now. Vegan Cherry Cream Cheese Pie 1 pkg. Ex...
Read more

Vegan Tex-Mex

Image
Black Bean Enchiladas with Vegan Queso Sauce and Spanish Rice   This recipe does require some prep work. I used a one pound bag of dried black beans and made beans my usual way with a little vegetable bouillon, lightly seasoned with chili powder, cumin, garlic, and salt. Then I turned the beans into Chili by draining the liquid, sauteing onion, bell pepper, and garlic. Adding the drained black beans, and tomatoes, green chile peppers and corn. So far that was two meals, but I wanted to stretch it a little further. I diced some fresh zucchini. Put the zucchini in a colander and sprinkle salt over it to drain off the excess liquid. Saute the zucchini with minced onion, garlic, and pepper. Add the chili and you have an excellent enchilada filling. For a sauce I used the following 2 cups Vegan Mushroom Broth 1/2 cups Water 1 cup So Delicious Unsweetened Coconut Milk 2 Tbsp Soy Sauce 1 tsp Oregano 2 tsp Cumin 1 tsp Chili Powder 1 tsp Garlic Powder 1 tsp Onion P...
Read more

Another Good Muffin day..

Image
I like to give the kids a good snack and sometimes muffins just fit the mood.  These are sure to please and I hope you will like them as much as we do. So if you're feeling funky, put the lime in the coconut:) Lime and Coconut Muffins yields 12 muffins 1 cup All Purpose Flour 2/3 cup Spelt Flour 1/3 cup Coconut Flour 1 tbsp Baking Powder 1/2 tsp Salt 1/2 cup Unsweetened Shredded Coconut 1/3 cup Tofutti Sour Cream Substitute or Plain Non Dairy Yogurt 2/3-3/4 cup So Delicious Coconut Milk (until it is the right consistency) 2/3 Demerara sugar 1/2 cup Extra Light Olive Oil 1/3 cup Lime Juice 1 tsp Vanilla Preheat oven to 400 degrees. Line 12 muffin tin cups with paper liners. Combine flours, baking powder, salt and coconut in a large bowl, using a whisk to blend together. In a medium bowl, whisk together the sour cream substitute, coconut milk, sugar, oil, lime juice and vanilla. Pour into the bowl with the flour mixture and stir until just combined. Divide the batt...
Read more